Sergeant Joe “Rock” Musial of “D” Company, 1/8th Cavalry looks behind him at a severely wounded GI, as he crawls towards the corpse of a fallen GI, Bon Song Plain, 14 February 1967. By the account of photographer Robert Hodierne, he'd calmly grab the M79 grenade launcher off his dead comrades and give his North Vietnamese ambushers a taste of their own medicine.
Perhaps most surprising to us as we looked into this poignant photo was the fact this was “Rock” Musial’s first firefight. Despite having served 12 years in the army prior to his first tour in Vietnam, his career was fraught with disciplinary infractions and heavy drinking. He arrived in Vietnam as a mess hall cook and Specialist 4, with some draftees with less than a year of service outranking him.
He might not have been a good soldier, but Joe “Rock” Musial was a damn good warrior. During that first tour in 1966, Musial’s peacetime buddy Sergeant Roger McDonald, recognized him in a mess hall and asked if the alcoholic scrapper like to join his recon unit. Joe Musial took off his apron and went straight to with “D” Company’s recon platoon into battle. He earned his nickname through is fighting reputation and returned to Vietnam for 2 more combat tours.
On the night of 21 March 1969 at LZ/FSB White, Sergeant Rock had sensed that North Vietnamese sappers were infiltrating the perimeter during a night assault. He crudely asked the Lieutenant Colonel at the Battalion HQ bunker for illumination but his request was flatly scoffed at and denied. Rock immediately left the bunker with a 44 Magnum revolver in hand and started to inspect the perimeter. He quickly spotted a lone enemy sapper and stalked him to within 10 feet before he shot the would-be infiltrator. He quickly grabbed the “good communist” over his shoulder, and threw the corpse down the stairs of the HQ bunker.
He remarked “Sir, I told you there were g**ks inside the wire”. Without missing a beat, he went back into the fight armed only with his 44 Magnum. He’d manage to gun down two more North Vietnamese sappers with his revolver while attending to wounded comrades. A third sapper managed to throw an explosive charge at Sergeant Rock as he continued to help the wounded. As shrapnel ripped and burned into his flesh, Sergeant Rock gunned down the last sapper.
Joe “Rock” Musial would survive his wounds and awarded the Silver Star for his actions on 21 March 1968. By the time he left the army in 1974, the peacetime screwup had amassed 2 Silver Stars, 3 Bronze Stars, and 3 Purple Hearts in combat. However, Musial considered his greatest honour to have had LZ Rock named after him by the Air Cavalry, the only one named after a living man.
Musial’s story was publicized in 2001 when he was identified in the 1967 Valentine’s Day ambush photo reconnected with Hodierne who had photographed him that day. Musial had lost a leg to an industrial accident, and was by then dying from an aggressive cancer. Between his army pension and injury settlement, his final days be in his own house on a 35-acre property in rural Michigan. It was a place where the old warrior found peace. Sergeant Rock passed away peacefully on November 11, 2001 – he fought on to live a few days longer than doctors had anticipated for a final Veteran’s Day.
"In Vietnam, Rock was doing what he was designed by God to do, be a warrior. I always said he should have been frozen and put under glass with a sign that said, 'In case of war, break.' – Sergeant Bret Barham, 1st Cavalry Division.
In 1519 a Spanish soldier named Bernal Diaz walked into the palace of Moctezuma II in Tenochtitlan and watched the most powerful man in the Americas eat dinner. He wrote down everything he saw in extraordinary detail and what he described was unlike anything he had ever encountered in his life.
Over 300 dishes were prepared for Moctezuma every single day. His cooks placed small pottery braziers filled with fire beneath each dish to keep them warm. Turkeys, pheasants, partridges, quails, venison, wild boar, pigeons, hares, and rabbits were among the meats prepared, along with dishes whose ingredients Diaz admitted he could not even identify. Moctezuma would sometimes walk through the kitchen before dining, accompanied by his chefs and stewards, and point at the dishes he wanted, asking what each one was made from before deciding whether to eat it. He was consulted about his own dinner the way a modern head of state is consulted about a policy decision. Over a thousand additional dishes were prepared simultaneously for the guards and attendants waiting outside.
But here is the detail that stayed with Bernal Diaz more than anything else. Moctezuma ate alone, behind a wooden screen, so that no one could watch him. Four women brought his food, presented it on ceramics from Cholula, the finest pottery in the Aztec world. Musicians played. Jesters performed. Acrobats worked in the background. And when the meal was finished, Bernal Diaz wrote in his own words: "from time to time they served him, in cups of pure gold, a certain drink made from cacao." It was said that it gave one power over women, but this I never saw. I did see them bring in more than fifty large pitchers of cacao with froth in it, and he drank some of it, the women serving with great reverence. The golden cup was used once and then reportedly thrown into the lake alongside the palace. Moctezuma did not drink from the same cup twice.
That chocolate was nothing like what you know today. No sugar, no milk, no sweetness. Pure cacao ground and mixed with chili, vanilla, and water, beaten until it frothed, served cold or at room temperature, and reserved almost entirely for the ruler, the nobility, and warriors being rewarded for battlefield valor. A source from the period describes the restriction in terms that left no ambiguity: if one of the common people drank it without sanction, it would cost their life. Cacao beans were currency, ranked alongside gold and gems in records of solemn offerings to the dead, and the idea that a commoner might casually consume a cup of it was treated the same way a medieval peasant drinking from the king's personal chalice would have been treated. While Moctezuma finished his fifty pitchers of frothy gold cup chocolate, the farmers and laborers who grew the cacao he was drinking ate two meals a day. Maize porridge with chili in the morning. Tortillas, beans, and squash in the afternoon. On a good day there were grasshoppers roasted with salt and lime, or dried lake algae pressed into a cake that the Spanish described as tasting faintly like cheese. The distance between those two tables, in the same city, on same evening, was one of the widest gaps between imperial and commoner food in the entire ancient world.
Tenochtitlan was built on an island in middle of a lake with almost no natural farmland surrounding it, and feeding a city of 200,000 people required a food supply system of extraordinary sophistication. The floating garden fields called chinampas, anchored in the shallow lake bed, produced up to seven harvests a year and fed the city through a network of canals that brought produce directly from the fields into the market at Tlatelolco. Bernal Diaz walked through that market as well and wrote that he had never seen anything like it in his life, that it was larger than any market in Rome or Constantinople, and that he could not find the words in Spanish to describe quantity and variety of what was for sale.
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