Transcript of an interview with James Hudson, Army veteran (3rd Platoon, 36th/83rd Quartermaster Trucking Company, 470th Quartermaster Regiment), concerning his experiences in the European Theater during World War II. Hudson discusses his youth in segregated Yalobusha County, Mississippi; his reaction to being drafted, December, 1942; basic training, Camp McCain, Grenada, Mississippi, 1942-43; segregated training facilities; maneuvers at Camp Polk, Louisiana, 1943; training in truck maintenance and operation; relations between white officers and black enlisted men; entertainment on and off base for black soldiers; illiteracy among black troops; voyage to Europe, February, 1944; pre-invasion training around Cardigan, Wales; transfer of the unit to Swansea for further pre-invasion training; his observations of the Normandy landings, June 6, 1944; the landing of his unit on June 7 at Omaha Beach; establishment of beach supply depots; his participation in the activities of the "Red Ball Express," August-September, 1944; his description of war damage in German towns and cities; postwar adjustments to segregated society in Mississippi. Appendix consists of photocopy of "Honorable Discharge" (1 page).

Interview with Thomas A. Chipman, who is a World War II veteran and restaurant business owner from Hill City, Kansas. In the interview, Chipman discusses his experiences as a medic and driver in the European Theatre during the war. He describes what basic training and his induction into the Army was like, and also talks a little bit about when he was sent to the Pennsylvania Military College to earn a degree in engineering. Chipman recollects when his battalion was transported to England and France in order to fight in several battles that included the Battle of the Bulge. He describes what it was like to stay in Europe, and includes details such as the attitudes toward battlefield carnage, the evacuation and transport of the dead and wounded, the capture of German prisoners-of-war, and civilian refugees. Chipman reminisces of the German surrender and his return to the United States, where he started a restaurant business career.