Napalm and Filet Mignon

Ever hear of a soldier eating filet mignon and sipping fine French wine during his tour of duty in the Vietnam War? How about having dinner with the reigning Miss America and star athletes of the NFL during war? "Napalm and Filet Mignon," consists of a soldier’s contrasting journey from an army combat-infantry soldier on patrols and in firefights in the central highlands of Vietnam, to a waiter for the General's Mess Hall—serving the commanding officers gourmet meals of lobster and filet mignon. Documented by letters written and sent home to his mother and sister from 1969 to 1970, author John Jennings reflects on his time in service and the irony of war.