Blue-On-Blue
The general public here in the UK seem to have no idea about what war is really like. Listeners to BBC Radio 5 Live keep phoning / texting in to voice their dismay over the "friendly fire" incidents that seen to strike British troops every day in Iraq.
Blue-on-blue fire is not a new phenomenon. Desert Storm, The Falklands, Korea and Vietnam, WWII... every modern conflict has had its share of accidents.
If you go back further -- to the Napoleanonic Wars or American Civil War -- there are records of whole infantry units being cut down by their own artillery or fellow infantry. The literal fog of war in these conflicts contributed to the tragedies.
When the men who pull the trigger are in combat, they are pumped on adrenaline, full of fear and excitement, scared of death and acting on instinct and programmed responses from repetitive training. When the thunder and confusion of battle arrives and they are forced to make split-second decisions on matters of life and death -- to ensure their own, and their comrades, survival -- mistakes in target indentification are impossible to prevent.
Modern warfare has its own fog of war. In Iraq our troops do not distinguish themselves from the enemy by wearing redcoats -- friend and foe look alike. The blood and thunder of artillery and gunfire is still present. The dust, smoke and black of night, concealing the people in the field, are still there. Adrenaline and fear still pump through the veins.
The people who have contacted Radio 5 Live, insinuating that the MoD and the US military are gung-ho, negligent idiots, who should be brought to account for the disgraceful "avoidable" blue-on-blue casualities, need to get themselves a reality check.
I recommend a few games of paintball, where you will soon discover that you are just as likely to be tagged by your own side as by the enemy.
It is a testament to the training, bravery, responsibility and restraint of both UK and US forces, that more "friendly-fire" incidents haven't happened.
Wednesday, March 26, 2003
Tuesday, March 25, 2003
Going Loco In Blackheath
We had a great weekend. On the Friday I caught up with my old workmates in Marvellous Maidenhead. On Saturday we travelled into London... and then straight out again -- with Sara and Stasher -- down to the beautiful Bodiam Castle.
Draw a picture of a medieval castle with a moat. That's what Bodiam looks like.
On Saturday night we headed out to "BBC TV Celebrity Chef" Tony Allan's new restaurant in Blackheath called Loco. Amateur review time:
Food: Italian. Good value (£4 starter, £10 main course). I had goats cheese encrusted in walnut, pan-fried and served on a bed of baby spinach, followed by a pumpkin, leek and fontina cheese risotto. The goats cheese was excellent, the risotta a little cold.
Service: Poor. Our waitress forgot to give us any cutlery for the main course and over-charged us for two beers. The service staff were clearly getting used to the whole set-up. Early days and all that. Worse though was the fact that they had managed to "lose" our table booking and the place was packed. Some discreet prodding from Stasher ensured we got seated after a half hour wait. Not impressed by it though.
Atmosphere: Intimate decor, lounge bar, rich colours and dark wood. Busy, noisy and smoky. Open kitchen area and moody lighting. Pretty good on the whole.
We had a great weekend. On the Friday I caught up with my old workmates in Marvellous Maidenhead. On Saturday we travelled into London... and then straight out again -- with Sara and Stasher -- down to the beautiful Bodiam Castle.
Draw a picture of a medieval castle with a moat. That's what Bodiam looks like.
On Saturday night we headed out to "BBC TV Celebrity Chef" Tony Allan's new restaurant in Blackheath called Loco. Amateur review time:
Food: Italian. Good value (£4 starter, £10 main course). I had goats cheese encrusted in walnut, pan-fried and served on a bed of baby spinach, followed by a pumpkin, leek and fontina cheese risotto. The goats cheese was excellent, the risotta a little cold.
Service: Poor. Our waitress forgot to give us any cutlery for the main course and over-charged us for two beers. The service staff were clearly getting used to the whole set-up. Early days and all that. Worse though was the fact that they had managed to "lose" our table booking and the place was packed. Some discreet prodding from Stasher ensured we got seated after a half hour wait. Not impressed by it though.
Atmosphere: Intimate decor, lounge bar, rich colours and dark wood. Busy, noisy and smoky. Open kitchen area and moody lighting. Pretty good on the whole.
