As you sit around the dining room table this week with family and friends, giving thanks and enjoying roasted turkey, creamy mashed potatoes and warm stuffing, here’s something to keep in mind: Some of that food you’re chowing down might have originated in a military lab.
Every once in awhile we like to re-run one of our more popular episodes, and this is one of those occasions. Enjoy listening—or re-listening—to our conversation with Anastacia Marx de Salcedo about her book, “Combat Ready Kitchen: How the U.S. Military Shapes the Way You Eat.”

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