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Written, produced, directed and hosted by military veterans, "Meals Ready to Eat" travels coast to coast and abroad exploring the foodie culture and gourmet culinary practices of the military-veteran community. Navy veteran, food aficionado and show host August Dannehl goes behind the scenes into the vibrant world of military food operations, from gourmet recipes developed inside military dining halls to a Marine veteran who utilizes his military experience to command a first-class kitchen. The series features interviews and cooking demos with key Los Angeles chefs and food influencers including Mike Williams (Norah), Neal Fraser (Redbird), Mei Lin (Bravo’s "Top Chef"), Holly Jivin (The Bazaar at SLS), Tim Hollingsworth (Otium) and mixologist Matt Seigel (The Nice Guy). Produced in partnership with military-veteran media brand, We Are the Mighty.

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Full Episodes
Still from "Meals Ready to Eat." Olive farm in Israel.
Episode
26:40
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."
Coast Guard. Still from Meals Ready to Eat
Episode
26:40
Meals Ready to Eat

S1 E5: Coast Guard and Philly

Coast Guard cook Arianna Gunn and South Philadelphia Fire Department resident chef and Marine veteran Bill Joerger show they provide sustenance for those on a mission. Chef de Cuisine Holly Jivin prepares Beverly Hills SLS-style Philly Cheesesteak.
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 Petit Trois plates from Meals Ready to Eat
Episode
26:40
Meals Ready to Eat

S1 E3: CIA and Petit Trois

Walk the halls of the Culinary Institute of America (CIA). Spend time with Chef Ludo Lefebvres’ lieutenant, Will Marquardt, Army veteran and Chef de Cuisine at Petit Trois, as well as Top Chef Master Neal Fraser owner of downtown L.A. restaurant Redbird.
Still of 10th Mountain Whiskey from Meals Ready to Eat
Episode
26:41
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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Episode 2
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Downing of a Flag

Episode 2

Episode 1
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Downing of a Flag

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Downing of a Flag

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Downing of a Flag

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Infodemic: Global Conversations on Science and Misinformation

E6: Science in the Face of Natural Disasters

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14:56
Infodemic: Global Conversations on Science and Misinformation

E5: Busting the Myths – From Propaganda to the Paranormal

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Infodemic: Global Conversations on Science and Misinformation

E4: When Governments Ignore Science

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Infodemic: Global Conversations on Science and Misinformation

E3: Science Faction – When Disinformation Creates Divides

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Halifax: Retribution

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Halifax: Retribution

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Halifax: Retribution

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Halifax: Retribution

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