Marching on our Stomachs: The Science and History of Feeding the Troops

For most of us, eggs are perfect packets of portable protein, and
pizza is the lazy option for dinner. For the research team at the
U.S. Army Natick Soldier Systems Center, pizza and eggs are two of
the most nightmarish food-science challenges of the last fifty
years—but the struggle to perfect such dishes for the military has
shaped civilian meals, too. Join us this episode as we venture into
the Willy Wonka-style labs where the U.S. Army is developing the
rations of the future, and then take a trip to the supermarket with
author Anastacia Marx de Salcedo to see how military R&D has
made much of the food on our grocery store shelves longer-lasting,
more portable, and convenient—and, yes, more highly processed too.
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