From Eat Your Heart Out, Ho Chi Minh: Or Things You Won’t Learn at Yale, by Tony Thompson (BookSurge, 2012), Kindle pp. 139-140:
Cubello took a bunk in a corner of the tent next to Bob Gaylord, a career soldier, former short order cook, and petty thief. Bob found or stole a one-burner kerosene stove and then began to filch food from the mess hall and cook it for us. So we all liked Gaylord despite personal hygiene deficiencies on his part, such as never changing his green army T-shirt.
Army food wasn’t bad as long as the army cooks had nothing to do with it. Gaylord mixed jars of stuffed green olives and anchovies—yes, from somewhere he got dozens of those small flat cans of anchovies—with a stolen gallon can of army beef stew and heated it to tepid on his stove. We craved salty food because of our constant sweating. With enough Tabasco, we thought the salty, fishy stew was delicious.
Time magazine claimed on several occasions that GIs in Vietnam had shrimp cocktail, steak, and ice cream on a regular basis. I suppose that you have to expect a certain level of bollocks from a mass audience magazine, as Time used to be. Time was printed on a useful quality of paper, though. In Vietnam, if you saw a soldier walking in a purposeful manner with a rolled-up copy of Time, you knew where he was going.
Time’s reporting of Vietnam had a more basic flaw. Time’s main local correspondent, Pham Xuan An, had remarkable sources of information. In The Making of a Quagmire, David Halberstam described An as the linchpin of his “small but first-rate intelligence network” of journalists. Halberstam thought that An “had the best military contacts in the country.”
In claiming this, Halberstam was certainly correct. An was a colonel, and later a general, in the North Vietnamese Army. An sent invaluable reports about American activities to North Vietnam via the Cu Chi tunnels.
A full description of An’s role is in The New Yorker of May 23, 2005.