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Meals Ready to Eat

Coast Guard and Philly

Food can be a strong source of comfort and enabler of camaraderie as expressed by Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger. Chef de Cuisine Holly Jivin, who leads a team of more than 30 people at The Bazaar by José Andrés at the Beverly Hills SLS, prepares the restaurant’s signature interpretation of a “Philly Cheesesteak.”

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Full Episodes
Still from "Meals Ready to Eat." Olive farm in Israel.
Episode
26:41
Meals Ready to Eat

S1 E6: Israel

Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, of DTLA restaurant Otium, cooks up a “Dry-aged Beef Tartare with Yogurt Mint Bulgur."
Boys playing by the beach in Guam | Kyle Hausmann-Stokes
Episode
26:40
Meals Ready to Eat

S1 E4: Okinawa and Guam

Travel across the Pacific to Okinawa and Guam where the U.S. military has been a strong influence for decades. Top Chef winner Mei Lin explore the fusion of Asian and American flavors with her “Island Congee with Coconut Milk-Braised Pork Shoulder.”
Still of 10th Mountain Whiskey from Meals Ready to Eat
Episode
26:37
Meals Ready to Eat

S1 E2: Darling Farm and 10th Mountain Whiskey

Visit Former Army Ranger Battalion member Jon Darling’s farm and 10th Mountain Whiskey, a craft distillery that honors the legacy of the daring World War II Army division. The Nice Guy Mixologist Matt Seigel makes a a “Lamb-Infused Whiskey Cocktail."
A still of soldier eating a Meals Ready to Eat (MRE) ration
Episode
26:40
Meals Ready to Eat

S1 E1: Natick and Fort Lee

Meet the scientists and chefs working to ensure the health and well-being of our nation’s finest, even as they are challenged by the toughest terrains and harshest conditions in the world.
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