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Meals Ready to Eat

West Bank

Peace can sometimes feel like an impossible goal especially when we’re dealing with decades of cultural differences and animosity between the groups involved. Meet Rabbis for Human Rights, a member of the Benjamin Regional Council and the director of Olive Oil without Borders.
 

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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."
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
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.
Season 1 Episode 103