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Full Episodes
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."
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.
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.”
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."
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.