I became good friends with him and our friendship continued after we both left Sinop 
and were reassigned to Ft. Meade, with duty at NSA. Since he had no operational 
background, his initial assignment at NSA was as driver to the NSA Chief-of-Staff 
(the position would later be Deputy Director for Operations [DDO] ), MG Coverdale. 
He continued in that assignment until General Coverdale left NSA, and, at the 
General's request was given an assignment in an operational position. This was 
some 2 years later, in 1960, and I left Ft. Meade for a 3-year tour in Germany.

Upon my reassignment to Ft. Meade in 1963, we resumed our acquaintance, 
but I had married in the meantime, so we weren't as close. The man's name
was Jack Dunlap, and in the summer of 1963, he planned to quit the Army
and seek employment at NSA. During the routine polygraph examination,
several discrepancies were noted and the FBI was called. It was discovered
that Jack had defected and had been providing the Soviets with information
for some two years. In the end, he committed suicide. All of this is, of course, 
another story, but I wanted to mention it to give some idea of the great, worldwide 
interest in the mission at Sinop in 1957.

Going to town involved riding the back of a deuce-and-a-half on the bouncy, 
jouncy road down and back. Because of the dirt road down The Hill, by the 
time you arrived there, you were pretty dusty. During the year I was there, I 
went to Sinop maybe three times. I also went to Ankara once, and to Samsun
once (more on those trips later). But dinner in Sinop for us meant, not donner
kebob or shish kebob, but a steak dinner at Ali's restaurant. There was no 
"Yenni Hotel" at this time, and Ali's was the place where we went, probably
because he understood English sufficiently to provide us with a fairly decent 
dinner. Since beer, both the brewing process and the product, was imported
to Turkey from Northern Europe, the word remained the same "bira (beera)."
And while the beer, to someone who had experienced German beer for 3
years, was less than perfection, it was at least drinkable. It was also at Ali's 
that I first encountered the fiery anise-based liquor called "raki." All across the 
Mediterranean basin, one can find this concoction, being raki in Turkey, 
anisette in Italy, ouzo in Greece, and Pernod in Southern France.

Another way to have a decent meal was to go to one of the Black Sea coastal 
cruise ships which made Sinop a port-of-call. They would arrive during the 
afternoon and stay until late at night, giving the passengers time to debark to 
tour Sinop. Diners were welcome on the ship, despite not being manifested. 
All one had to do was take a water taxi out to the ship, climb up a ladder and 
make your way to the dining room. The ship had it over Ali's restaurant, since
you dined on clean linen cloths, on respectable china ware. But going up and
down that ladder when you were half in the bag was a real experience.