By Sandi Moynihan and Eric Brandner

SEATTLE—Dean Quigley knew pretty quickly that something was missing.

The 92-year-old started volunteering at USO Northwest’s Seattle-Tacoma International Airport Center in 2003. Once he got acquainted with the food kitchen area, he realized there was an important ingredient absent from the hot dog bar: sauerkraut.

So, the World War II veteran searched for a consensus on the best sauerkraut available in the Seattle area and started bringing in a can every Friday during his lunchtime shift. It’s since become a USO Northwest tradition.

“I put a little note out there in front saying that this is the SeaTac special,” Quigley said. “Sauerkraut. Yummy!”

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