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Meals Ready to Eat

Israel

Journey to Nablus in The West Bank and the streets of Tel Aviv in search of food that brings people together. Tim Hollingsworth, former chef de cuisine for Thomas Keller’s Michelin-starred restaurant The French Laundry and now Executive Chef at downtown L.A. restaurant Otium, cooks up a “Middle-Eastern Beef Tartare with Bulgur, Yogurt, Mint & Walnut Muhammara” inspired by his wife of Palestinian and Iraqi descent.

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Full Episodes
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