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The Man Who Fights Fires and Fills Stomachs in Between

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What It's Like to Cook on a Coast Guard Ship

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Re-inventing the Philly Cheesesteak

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A Quest for Peace Through Food in Palestine

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Food Creates Human Connections

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S1 E2: Darling Farm and 10th Mountain Whiskey

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Still of Petit Trois plates from Meals Ready to Eat

Guam: A Tradition of Sharing

Visit Guam, where people join the U.S. military at a higher rate than anywhere else in the country. We see the many faces of patriotism and the dishes that have become part of the American palette.

Lance Cpl. Noel Boyland, from Caseyville, Ill. eats an MRE | U.S. Navy photo by Mass Communication Specialist 2nd Class Sarah Villegas/Released

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Meals Ready to Eat

How Military Rations Have Evolved to Feed the Modern Soldier

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Meals Ready to Eat

Recovering Quadriplegic Veteran Opens Resto and Paves the Way for Others

Cracking a coconut shell with military person in Guam | Kyle Hausmann-Stokes MRE

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Meals Ready to Eat

The Military's Subtle but Pervasive Influence on the Modern Restaurant

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Meals Ready to Eat

How The Military Has Influenced Cuisine All Over The World

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Full Episodes

Still from "Meals Ready to Eat." Olive farm in Israel.

Episode

26:40

Meals Ready to Eat

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."

Season 1 Episode 106

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.

Season 1 Episode 105

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.”

Season 1 Episode 104

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.

Season 1 Episode 103

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."

Season 1 Episode 102

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.

Season 1 Episode 101

New Season: The Migrant Kitchen

New Season: Broken Bread

KCET Cinema Series

New Season: The Migrant Kitchen

New Season: Broken Bread

KCET Cinema Series

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Guam: A Tradition of Sharing

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