The next time the you open your kitchen cabinets, consider this: a lot of the processed food we eat today started off as food for soldiers. The Army has a long history of culinary innovation that’s trickled down to our homes. We listen back to our conversation with writer Anastacia Marx de Salcedo, author of the book "Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat." We also hear from Georgia farmer Matthew Raiford, who's an Army veteran. They tell us about the military’s