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Speaker 1: Ridiculous History is a production of I Heart Radio. Welcome

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Speaker 1: to the show Ridiculous Historians. Thank you so much for

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Speaker 1: tuning in. My name is Ben, and as usual, I

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Speaker 1: am starving. My name is Nolan. Ben. I have one

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Speaker 1: question for you. Shoot, are you down with m R? E?

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Speaker 1: You know me? Do you know you? You already said that, Yeah,

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Speaker 1: and you're I said that as well. Okay, so we're

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Speaker 1: we're all caught up. We know each other, we are ourselves,

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Speaker 1: We know each other, and we also know our super producer,

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Speaker 1: Casey Pegrham. That's true, but we have an unknown quantity

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Speaker 1: in the room in spirit sort of to day. Yeah,

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Speaker 1: it's true. That's true. No, we are not diving into

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Speaker 1: today's episode on our trio Lonesome. Yeah. We are joined

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Speaker 1: today by a friend of ours, a pure podcaster of ours,

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Speaker 1: Jacqueline ropos So, the host of one of the most

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Speaker 1: exciting podcast we've had come out recently, which is Service

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Speaker 1: Veteran Stories of Hunger and War Now. Jacqueline is a

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Speaker 1: freelance food writer, and when you and I were talking

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Speaker 1: about how we could team up and collaborate, we thought

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Speaker 1: who better to help us explore today's episode than a

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Speaker 1: real life expert. So, Jacqueline, thank you so much for

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Speaker 1: joining us today. Well, I am so glad to be here.

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Speaker 1: I'm very enthusiastic about this MRI topic, so I'm excited

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Speaker 1: to nerd out about it for a bit. Well, I

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Speaker 1: will a little bit behind the curtain. Ben has long

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Speaker 1: been and an m R E enthusiasts himself. It's a

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Speaker 1: bit of a bit of a collection. If I'm not mistaken.

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Speaker 1: I think you acquired a couple of new ones recently

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Speaker 1: that you were a little bummed about because they were

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Speaker 1: of the breakfast variety. Yeah, that's correct. You can't wait

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Speaker 1: them all. I got a deal on some Mr E

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Speaker 1: like at the Army StarPlus store where do you even?

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Speaker 1: I got him online and there were random pools and

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Speaker 1: I actually have one for you that have got to

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Speaker 1: give you what. Yeah, And you know there there's several

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Speaker 1: different menus as as you know, Jacqueline, and uh. You

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Speaker 1: can get a deal where you'll say, okay, I'll get

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Speaker 1: a low price on like three or four of these,

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Speaker 1: but you don't get to choose. The man don't get

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Speaker 1: to pick. You get what you get. Yeah, are you

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Speaker 1: just anti breakfast or just anti m R E. Breakfast.

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Speaker 1: I'm just I'm skeptical of eggs that don't need refrigeration.

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Speaker 1: Oh that is a good point, you know what I mean. Well,

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Speaker 1: we'll get into more of that and the whole idea

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Speaker 1: of food preservation and you know, making things last long,

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Speaker 1: longer than they should than the normal shelf life. But

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Speaker 1: to start off, obviously, today we are talking about m

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Speaker 1: r E s which stands for meals ready to eat.

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Speaker 1: Why do they leave the tea out the uh? Oh?

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Speaker 1: Because he has implied yeah, yeah, and also, uh it

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Speaker 1: just sounds better m r E. But they went through

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Speaker 1: a couple couple of different lines, and um, you know, Jacqueline,

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Speaker 1: when you set off to create the podcast service, it

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Speaker 1: feels like you tapped into this rich, fertile soil of

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Speaker 1: stories that are unfamiliar to a lot of people. And

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Speaker 1: just speaking for myself, a lot of these stories were

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Speaker 1: unfamiliar to me before we started preparing for this episode.

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Speaker 1: Could you tell us a little bit about what inspired

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Speaker 1: you to create this podcast? Yeah, well, actually directly, this

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Speaker 1: breakfast m r E issue was sort of it. I

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Speaker 1: was I was dating a guy who did two tours

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Speaker 1: in Iraq as an army captain, and he started telling

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Speaker 1: me stories about doctoring his m r. E s up,

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Speaker 1: especially the instant coffee, the uh, the powdered eggs, the

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Speaker 1: powdered milk products they had, the breakfast ones. I'm excited

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Speaker 1: to hear what you got in your breakfast Emory's I've

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Speaker 1: never got I've never seen those, but talking about how

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Speaker 1: horrible they are to eat out in the field when

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Speaker 1: you're hungry and you're tired. And he started talking about

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Speaker 1: mixing them up and trying to make them taste better.

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Speaker 1: And I told the story to my grandfather who was

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Speaker 1: in the army in World War Two, and he sort

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Speaker 1: of started laughing and nodding his head and saying, how

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Speaker 1: oh yeah, the instant coffee and how horrible it was

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Speaker 1: back then, and started telling me sort of similar stories

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Speaker 1: about how bad their k rations were. And that made

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Speaker 1: me think about this whole world that I just didn't

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Speaker 1: as a food writer and as someone who knows that

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Speaker 1: you know, who's every generation of my family has served

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Speaker 1: going back to the Civil War, Yet I did not

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Speaker 1: know this stuff. And so I was like, oh, wow,

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Speaker 1: this is a whole element of food history that we

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Speaker 1: have not sort of gotten down. Um. So hearing hearing

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Speaker 1: just that sort of umbrella of how bad the food

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Speaker 1: was and and in some ways still is, is a

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Speaker 1: very sort of exciting thing to get to delve into

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Speaker 1: with every episode. Yeah, yeah, this is Uh, this is

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Speaker 1: funny because we also have a lot of people our

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Speaker 1: audience who are veterans or they have family members in

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Speaker 1: the military, and so a lot of people, I think

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Speaker 1: it's safe to say, at least here in the US,

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Speaker 1: have grown up maybe seen in m R. E as

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Speaker 1: a kid, and you know, it's a cool thing. It's

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Speaker 1: packaged at lasts forever. Uh. And if you if you

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Speaker 1: like Noel and I are a fan of kits, then

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Speaker 1: you know, you open it up and you have so

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Speaker 1: much cool stuff to play with, at least as a kid.

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Speaker 1: You know, when you're out in the field and it's

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Speaker 1: your job, you're just trying to eat something that doesn't

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Speaker 1: taste terrible. Right. Uh. We we delved into, uh, the

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Speaker 1: history of army food because one thing, what we've got

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Speaker 1: to say to anybody who's thought I had a terrible

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Speaker 1: m R E. Uh, you're the worst. At mar E

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Speaker 1: today is still way way better than what armies eight

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Speaker 1: for the like majority of human history. Right, Well, because

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Speaker 1: they have such a bad rap it's insane. Like I mean,

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Speaker 1: you think about, uh, the idea of these you know,

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Speaker 1: m R E packages and it's army food in general

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Speaker 1: is always kind of notoriously had this really terrible rap.

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Speaker 1: And like you said, if it's made leaps and bounds, um,

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Speaker 1: you know, by today's standards, there a whole lot better.

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Speaker 1: But uh, it's often said that, um, you know, an

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Speaker 1: army this is a quote uh in in Uh some

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Speaker 1: of the research we found an army marches on its stomach.

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Speaker 1: And so these things are not only I mean obviously

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Speaker 1: first and foremost, they're about survival. So the idea of

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Speaker 1: of flavor and taste probably you know, a third fourth

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Speaker 1: kind of priority there. Um. But the history of of

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Speaker 1: m R. E s in general is a really really

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Speaker 1: fascinating one kind of goes hand in hand with the

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Speaker 1: history of food preservation and things like canning and like

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Speaker 1: salted meats and all of that. Why don't we start there,

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Speaker 1: go into a little of the backstory. Yeah, Well, I

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Speaker 1: think the first thing we have to think about is

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Speaker 1: just how armies are moving across time. So if we think,

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Speaker 1: you know, way back, if we think back to the

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Speaker 1: Sumerians and the ancient Egyptians. You know, if if you're

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Speaker 1: if you're battling sort of other tribes that are a

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Speaker 1: couple of miles away, then you're just bringing the equivalent

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Speaker 1: of like snacks with you, right, and then you're going

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Speaker 1: home and you're cooking, so thinking of bringing with you

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Speaker 1: starchy things like bread, which way back when would have

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Speaker 1: been something made from barley or rye, not wheat, because

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Speaker 1: they weren't cultivating wheat. Um. Then it became hard tack,

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Speaker 1: which is basically a cracker version. It's sort of like

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Speaker 1: a hard bread because we're not thinking these like, you know,

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Speaker 1: fluffy yeasted breads that we have today, which would eventually

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Speaker 1: become a problem for the military of how to make

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Speaker 1: you know, light and fluffy bread that would not get moldy.

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Speaker 1: And last, these are like crackers and hard beds. And

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Speaker 1: then one thing that I don't know exactly why this was,

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Speaker 1: but these ancient militaries usually carried onions with them. I

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Speaker 1: don't know if onions are a thing against scurvy, maybe

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Speaker 1: because I don't know if they actually like put two

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Speaker 1: and two together with needing vegetables until until much later,

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Speaker 1: until we get more towards our revolutionary and civil wars.

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Speaker 1: But a lot of them, the Sumerians, the Assyrians, the Egyptians,

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Speaker 1: they usually carried an onion with them, or it could

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Speaker 1: have been because a lot of times when they did

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Speaker 1: have to go a little bit further when they were

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Speaker 1: traveling for a couple of days at a time, these

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Speaker 1: guys were also cooking for themselves. Sometimes they would be

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Speaker 1: carrying twenty pound bags of grain on their shoulders as

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Speaker 1: well and actually cooking. There's also nothing more of a

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Speaker 1: badass flex than just taking a giant bite of a

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Speaker 1: raw onion. Yeah. I think that might have had something

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Speaker 1: to do with it. That's just conjecture on my part.

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Speaker 1: It's like, if they treat themselves that way, what are

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Speaker 1: they going to do to us? Run exactly onion to

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Speaker 1: your belt as was the style of the time for

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Speaker 1: the Simpsons fans. Yeah, this is This is fascinating because

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Speaker 1: I love that you're pointing out the soldiers, especially when

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Speaker 1: we look at empires where they were moving across the

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Speaker 1: great distances. They did have to cook, and they did

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Speaker 1: have to haul their supplies. Uh. Supply chain is something

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Speaker 1: that's still bedevils modern militaries today. Uh we found that

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Speaker 1: in the West, at least in ancient Rome, Uh, soldiers

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Speaker 1: did have a ration of food that was supplied to them. Uh.

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Speaker 1: And one thing that might interest a lot of people

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Speaker 1: is that, as we'll find, militaries would frequently have alcoholic

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Speaker 1: beverages as part of their ration. But it wasn't like

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Speaker 1: a huge you know, ancient Greco Roman party time. Uh.

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Speaker 1: The wine was often safer than the groundwater. Right. So

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Speaker 1: so now we have these guys were carrying like twenty

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Speaker 1: pounds sacks of grain and then you know they're lucky

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Speaker 1: on in and maybe a sack of wine. It's just

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Speaker 1: it's bizarre. Well, and like as far as the wine piece, again,

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Speaker 1: that was part of that was a functional thing more

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Speaker 1: than I just wanted to get slashed every step of

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Speaker 1: the way. It was a lot easier and more predictable

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Speaker 1: to to drink wine than it was the questionable quality

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Speaker 1: of water that you might get. Right. And then even

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Speaker 1: back in the days of your all military options were

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Speaker 1: not created equally. So, Uh, Jacqueline, could you tell us

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Speaker 1: a little bit about how people ate in the navy, Right,

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Speaker 1: that's something that we we know was even more of

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Speaker 1: a difficult proposition. Well, the navy was sort of like

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Speaker 1: a double edged sword because in a way in the

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Speaker 1: Navy's you've got some space on chips to be transporting

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Speaker 1: things with you, but then you've got you know, moisture

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Speaker 1: and humidity issues. You've got things that are rotting and

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Speaker 1: going bad. So you've got yeah, more room to be

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Speaker 1: transporting you know, wine, which you know is is great

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Speaker 1: and all that, and the beer and the rum and

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Speaker 1: that kind of stuff. But then on top of that,

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Speaker 1: you've got problems with grains going bad. You've got a

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Speaker 1: lot of fish, so we're talking about salted fish, cod

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Speaker 1: and whatever is going to be native to whatever part

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Speaker 1: of the world. This this navy is sort of moving

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Speaker 1: within and then a lot of things going just bad

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Speaker 1: on on navy ships. There's not a lot of space

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Speaker 1: to cook. There's not It's not like our modern navy

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Speaker 1: where they've got these amazing kitchens, right um, And so again,

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Speaker 1: hard biscuits, salted meat, salted fish, not fresh water to

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Speaker 1: wash it down with. You're gonna get a little bit

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Speaker 1: of like the sugar from the wine or the beer

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Speaker 1: to give you a little bit of energy. But you know,

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Speaker 1: when you talk about your digestive system and marching on

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Speaker 1: your stomach. It's not exactly like this nice clean energy

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Speaker 1: we we think of nowadays when we're talking about working

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Speaker 1: out or going hiking. It's a lot of a lot

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Speaker 1: of grumpy men. Absolutely, And when we're talking about salted

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Speaker 1: fish and salted meat, we're not talking about a nice

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Speaker 1: lock or like a charcootery tray, right, Like, this is

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Speaker 1: pretty kind of rudimentary, not particularly tasty stuff, right yeah.

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Speaker 1: And this is way before we know about you know,

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Speaker 1: bacteria growing and what that is. So these are also

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Speaker 1: like things hanging in the open air, you know, as

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Speaker 1: they're being moved about, and this is the way it's

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Speaker 1: done for you know, hundreds of years before we get

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Speaker 1: to the idea of actually even how we move meat

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Speaker 1: and fish from place to place and like cut it

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Speaker 1: off the carcasses and transport it in different ways. So

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Speaker 1: this is literally like carcasses hanging and and just drying out,

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Speaker 1: which in some ways can make amazing presciuto and stuff

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Speaker 1: like that, but in other ways can just be like,

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Speaker 1: you know, things are eating away from the insides of

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Speaker 1: animals and coming to the surface before you're hopefully cooking

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Speaker 1: the bacteria out of them. Um. So a lot of

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Speaker 1: a lot of inconsistency and you know then put that

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Speaker 1: on men and a ship. So not not not delicious,

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Speaker 1: but they were cooking their food, right, I mean, they

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Speaker 1: would have some sort of like olive oil for example,

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Speaker 1: where they could use that as a as a cooking implement. Yeah,

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Speaker 1: that's why. Lot of times they're carrying some sort of

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Speaker 1: cured meat product that actually has like fat in it too.

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Speaker 1: So they'd either be carrying lardo or carrying sausages, or

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Speaker 1: carrying like cured pork. Especially for for the ancient Roman Empire,

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Speaker 1: the Romans actually comparatively had like really good pork products

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Speaker 1: because they were you know, Romans, you have some sort

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Speaker 1: of fat to cook with you, you've got the onion,

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Speaker 1: you've got some sort of grain, you've got a cured meat.

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Speaker 1: So there there is a semblance of being able to

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Speaker 1: make something with you know, whatever liquid you can find

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Speaker 1: and fire. And this is where too, you know, compared

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Speaker 1: to complanning about our m rs today, this is a

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Speaker 1: very you go and fight and then you got to

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Speaker 1: cook for yourself. A lot of the time it's not

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Speaker 1: it's you know, it's it's either pillaging and finding food

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Speaker 1: from the villages you're going into and just taking their

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Speaker 1: food or stopping on the side of the road and

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Speaker 1: cooking your own food with your rations. And a lot

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Speaker 1: of times the rations were, oh, it's this amount of

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Speaker 1: bread to cook into some to make a stew with

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Speaker 1: your with your meat and whatever else you can find,

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Speaker 1: or you know, finding vegetables on the side of the

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Speaker 1: road on these farms, or you know, using the grain

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Speaker 1: that you're given as a ration. It's not they're not

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Speaker 1: snack packs, you know, like you're that you're just eating

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Speaker 1: as you go, right. This is way before the culinary

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Speaker 1: revolution of the lunchable, uh. And that's also that's one

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Speaker 1: of the reasons why civilian populations often hated or feared armies,

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Speaker 1: even friendly armies, because you know, if you've got an

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Speaker 1: army going through the country to the border, they're still

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Speaker 1: going to have to eat whatever they can find. So

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Speaker 1: even if it's quote unquote your army or you're part

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Speaker 1: of the same empire, it could it could pose a

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Speaker 1: real threat to your livestock and your crops, right exactly.

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Speaker 1: And that's like one of I mean, that's one of

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Speaker 1: the main reasons why we have all of these just

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Speaker 1: constant land wars. In ancient history. You can't sort of

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Speaker 1: take over other people's land with your military if you're

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Speaker 1: not a are being their resources. And there are some

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Speaker 1: really weird things that I love about uh different civilizations

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Speaker 1: and how they would do that as they went on.

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Speaker 1: My favorite or is actually the Mongols, and they would

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Speaker 1: this is to me by far the weirdest. They were

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Speaker 1: these fierce riders and they so they would you know,

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Speaker 1: be riding one horse with two trailing behind them, so

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Speaker 1: then then they could switch horses and be riding, you know,

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Speaker 1: further than other armies had ridden. And while they're doing that,

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Speaker 1: they're taking meat and curing it like underneath their saddles,

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Speaker 1: like letting like the heat of their bodies and the

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Speaker 1: friction like beat up this meat on their saddles, or

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Speaker 1: the same thing with milk. They're like taking this like

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Speaker 1: milk and letting it become cheese in their saddle bags

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Speaker 1: as they're going along. So it becomes this sort of

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Speaker 1: like weird. Yeah, I know, right, it's it sounds disgusting

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Speaker 1: to be like curing cheese and and pounding meat from

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Speaker 1: the heat of your horse. And then they I don't

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Speaker 1: know how true this is. I read enough that makes

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Speaker 1: me think that this was definitely true that they would

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Speaker 1: also because they could not just you know, pull up

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Speaker 1: grass and get nutrients from grass, but that's what horses do.

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Speaker 1: They would now and then just like slice a little

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Speaker 1: vein in their horse and drink some blood to get

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Speaker 1: those nutrients, knowing that it wasn't going to kill the horse.

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Speaker 1: And that's not too crazy. I think we're burying the

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Speaker 1: lead here a little bit. You just coined a really

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Speaker 1: incredible catchphrase, pounding meat by the heat of their horse.

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Speaker 1: Pounding meat by the heat of their horse. Yeah, that

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Speaker 1: is a very evocative expression there. Um. One thing that

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Speaker 1: came up that in this research that I thought was

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Speaker 1: fascinating I don't think we've talked about yet is in

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Speaker 1: the Byzantine Empire, they were super resourceful. Um they had

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Speaker 1: these little like hand kind of mills, I guess, yeah,

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Speaker 1: but they would yeahs so and and the and they

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Speaker 1: would kind of, uh, you know, make their own bread

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Speaker 1: on the go, which seems insane to me, Like what

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Speaker 1: a commitment that is. Can you talk a little b

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Speaker 1: about what that process might have been, like, like how

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Speaker 1: do you get it to rise? Like how do you

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Speaker 1: do all this? I don't understand. That's the thing. We're

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Speaker 1: not talking about risen breads at the point. Like that's

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Speaker 1: why when we say hard tack, it's called hard tack,

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Speaker 1: you know, and which is essentially that's that's a cracker.

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Speaker 1: But these are not um, these again are not like

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Speaker 1: the light fluffy breads. They're more they're I'm trying to

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Speaker 1: think of like the equivalent of today, but they're they're

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Speaker 1: flatbreads essentially comparatively, So, yeah, you're grind, you're grinding flower,

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Speaker 1: which because it does have you know, some of these

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Speaker 1: flowers do have a good amount of gluten, and then

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Speaker 1: they are going to sort of develop um, you can

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Speaker 1: sort of add salt if they're fermenting them to like

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Speaker 1: you can ferment a flower for a while. So some

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Speaker 1: of these flowers are going to ferment. And if you

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Speaker 1: stick that on a hot pan, that's going to give

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Speaker 1: a sense of rise to it too. You're gonna have

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Speaker 1: enough reaction there that you're gonna get a little rise there.

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Speaker 1: But again, they're not we're not thinking about ovens here.

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Speaker 1: We're not thinking about like big camps necessarily where they're

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Speaker 1: having these big stone ovens and they're coming out with

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Speaker 1: these big loaves of bread like they would have that

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Speaker 1: in you know what we would consider maybe these base

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Speaker 1: camps of these forts and things like that, but that's

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Speaker 1: where other people would be cooking for them with properly

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Speaker 1: ground flowers. These are going to be like rudimentary ground,

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Speaker 1: coarsely ground flowers, almost like a moza, like an unleavened

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Speaker 1: bread kind of situation. Exactly. Yeah, so it's it's different.

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Speaker 1: It's it's definitely survival bread, not you know, it's not

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Speaker 1: luxurious comparatively, it's sorrowful bread for sure. For hundreds, if

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Speaker 1: not thousands of years, this kind of stuff was more

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Speaker 1: the rule than the exception until a revolutionary moment in

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Speaker 1: food storage history, which is a weird sentence, you know,

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Speaker 1: out of context. That is a the invention of a

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Speaker 1: Parisian chef named Nicholas A Pair a P P e

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Speaker 1: R t all the way in like the late eighteen century,

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Speaker 1: so seventeen nineties. Uh he is, he is ultimately right

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Speaker 1: the reason that we figured out canning. But that's not

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Speaker 1: exactly what he did, right, Yeah, he figured out our

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Speaker 1: basic like our basic means of why things that are

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Speaker 1: preserved in glass jars, why, like if we were making

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Speaker 1: at home nowadays, if we're making apple sauce or pickles

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Speaker 1: or jam, you know, when we take our mason jars

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Speaker 1: and you know, take our the hot jam that we're

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Speaker 1: making and put it in mason jars and boil it

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Speaker 1: to seal it. That's what he came up with, essentially,

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Speaker 1: and it was in a direct result of Napoleon having

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Speaker 1: one point five million men to feed, and he had

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Speaker 1: tried this sort of like pillage thing. We're like, okay,

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Speaker 1: we're gonna bring some food with us and then we're

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Speaker 1: going to pillage for it, and found out that that

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Speaker 1: wasn't gonna work with one and a half million men,

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Speaker 1: and so said, okay, we're gonna give a prize to

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Speaker 1: whoever can figure this out for us, and a pair

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Speaker 1: of being a chocolate maker at the time, he was

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Speaker 1: a chef and then went into candy, and so he

368
00:19:56,040 --> 00:20:00,520
Speaker 1: was already working with things like um, using a Marie

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Speaker 1: too slowly, you know, cooke down candies to melt chocolate,

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Speaker 1: to figure out ratios of of sugar, and jams and

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Speaker 1: jellies to have them set correctly. He was already working

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Speaker 1: on that kind of stuff and he really jumped into

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Speaker 1: this contest to figure out how they could preserve foods

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Speaker 1: like they did wine. Like they already knew that if

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Speaker 1: you took wine and put it in a bottle and

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Speaker 1: corked it, it was going to last for a long time. Um,

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00:20:26,240 --> 00:20:28,679
Speaker 1: it wasn't going to explode. It's different than champagne, you know,

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Speaker 1: So they figured he figured there had to be a

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Speaker 1: way to do that with food, and that's sort of

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Speaker 1: what he set out to figure out. Well. And it's

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Speaker 1: interesting because a lot of this was just sort of

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Speaker 1: trial and air observational stuff, Like he didn't understand the

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Speaker 1: science behind it at all. He was just sort of like, Okay,

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Speaker 1: this works, I've experimented, this is the best method for

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Speaker 1: getting this done. Let's just keep doing it this way.

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Speaker 1: And then it was it was a good ways later

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Speaker 1: before the actual science of it was figured out. Right. Yeah,

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00:20:52,400 --> 00:20:58,560
Speaker 1: what he figured out was essentially taking air out because

389
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Speaker 1: air is going to do a bunch of different things

390
00:21:00,680 --> 00:21:03,040
Speaker 1: to food as it breaks down. It's gonna, you know,

391
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Speaker 1: air oxidize a certain things. It draws sugars out, you've

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00:21:06,920 --> 00:21:10,040
Speaker 1: got fat oxidation, It breaks down the cell structure of things.

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Speaker 1: So as food ages, a lot happens essentially because primarily

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Speaker 1: because of air. You've got heat and light and other things.

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00:21:16,960 --> 00:21:18,920
Speaker 1: But he found out that, oh, if I just take

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Speaker 1: the air out, and that's why like sealing something in

397
00:21:22,119 --> 00:21:24,720
Speaker 1: a jar and then boiling it to you know, get

398
00:21:24,760 --> 00:21:26,800
Speaker 1: as much air out as possible. That was one part

399
00:21:26,800 --> 00:21:30,280
Speaker 1: of it, and then the other was essentially getting the

400
00:21:31,119 --> 00:21:34,399
Speaker 1: in the boiling process, getting that sort of at at

401
00:21:34,440 --> 00:21:36,960
Speaker 1: a certain point where okay, this is cooked to the

402
00:21:36,960 --> 00:21:39,320
Speaker 1: point that we wanted to a lot of the things

403
00:21:39,359 --> 00:21:41,879
Speaker 1: already had sugar and salt, which we know again pull

404
00:21:42,160 --> 00:21:45,520
Speaker 1: moisture out. Um, so we're getting as much of sort

405
00:21:45,520 --> 00:21:49,200
Speaker 1: of bacteria accidentally killed it's already transformed Byteria. He didn't

406
00:21:49,240 --> 00:21:51,360
Speaker 1: know this, but those things are sort of cooked out

407
00:21:51,400 --> 00:21:53,520
Speaker 1: to a point. So we're pulling as much water out

408
00:21:53,520 --> 00:21:56,760
Speaker 1: of the food substance as possible, using sugar or salt

409
00:21:56,880 --> 00:22:01,200
Speaker 1: to kell bacteria as much as we can, and eliminating air,

410
00:22:01,800 --> 00:22:05,680
Speaker 1: which is going to then reduce the food from decomposing

411
00:22:05,720 --> 00:22:08,200
Speaker 1: more until it's eat And that's basically what he figured

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Speaker 1: out right right, without even knowing the concept of aerobic bacteria. Uh,

413
00:22:13,760 --> 00:22:15,919
Speaker 1: he was he was fighting, you know, one of the

414
00:22:15,960 --> 00:22:19,399
Speaker 1: main antagonists in the story of preserving food. And I

415
00:22:19,400 --> 00:22:23,199
Speaker 1: always love to picture all of the misses that he

416
00:22:23,280 --> 00:22:25,240
Speaker 1: made along the way, you know what I mean. We

417
00:22:25,280 --> 00:22:28,360
Speaker 1: don't know too much about all like to your point,

418
00:22:28,400 --> 00:22:31,160
Speaker 1: and all about all the things he got wrong along

419
00:22:31,200 --> 00:22:35,200
Speaker 1: the way. But but shout out to him for winning

420
00:22:35,240 --> 00:22:39,399
Speaker 1: that prize of I think it was twelve thousand gold

421
00:22:39,440 --> 00:22:43,280
Speaker 1: francs in eighteen ten, uh, and even getting a book

422
00:22:43,280 --> 00:22:46,320
Speaker 1: deal out of it in his work the Book for

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00:22:46,440 --> 00:22:50,440
Speaker 1: All Households or The Art of Preserving Animal and Vegetable Substances.

424
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Speaker 1: For many years, really really creative title titles were longer

425
00:22:54,119 --> 00:22:57,000
Speaker 1: back then. People have more time to read. I mean,

426
00:22:57,000 --> 00:22:58,600
Speaker 1: at least you you know, it spells it out for

427
00:22:58,680 --> 00:23:02,080
Speaker 1: you know exactly you're getting attention spans. I guess they

428
00:23:02,119 --> 00:23:04,359
Speaker 1: had more They had more time for that kind of stuff.

429
00:23:04,400 --> 00:23:07,240
Speaker 1: But that's like a book right there is that title nowadays.

430
00:23:07,280 --> 00:23:11,000
Speaker 1: So you know, one thing that's very important that you

431
00:23:11,080 --> 00:23:15,719
Speaker 1: hit on Jacqueline is that we can't quite call him,

432
00:23:15,760 --> 00:23:19,040
Speaker 1: you know, the quote unquote father of canning or anything,

433
00:23:19,119 --> 00:23:22,960
Speaker 1: because he was working with glass. And it's not until

434
00:23:23,160 --> 00:23:29,360
Speaker 1: a few years later, Uh, Peter durand In in England decides, hey,

435
00:23:29,440 --> 00:23:34,000
Speaker 1: let's switch from glass to these tin containers or technically

436
00:23:34,080 --> 00:23:38,680
Speaker 1: tin coated iron containers, and soon enough he's off to

437
00:23:38,720 --> 00:23:42,760
Speaker 1: the races. And this means that the English Royal Navy,

438
00:23:42,800 --> 00:23:46,720
Speaker 1: the British Royal Navy, is the first military to have

439
00:23:47,320 --> 00:23:51,159
Speaker 1: what we would call canned food today. Correct. Yeah, and

440
00:23:51,200 --> 00:23:53,680
Speaker 1: it's it's funny like we don't we don't think about

441
00:23:53,680 --> 00:23:55,119
Speaker 1: them at all now, but to think about what a

442
00:23:55,160 --> 00:23:58,439
Speaker 1: novel invention at tin cans. They'd only had glass up

443
00:23:58,480 --> 00:24:02,639
Speaker 1: until then, and now you have another container that The

444
00:24:02,720 --> 00:24:06,280
Speaker 1: key is that they're cooking food in these containers. It's

445
00:24:06,320 --> 00:24:09,720
Speaker 1: not that they're taking food, putting it in a jar

446
00:24:10,640 --> 00:24:13,480
Speaker 1: and then cooking it. So you're actually cooking the food

447
00:24:14,080 --> 00:24:17,840
Speaker 1: in the can, and that's sort of the big deal there.

448
00:24:17,920 --> 00:24:19,840
Speaker 1: Or sometimes you're cooking the food first and then putting

449
00:24:19,880 --> 00:24:21,680
Speaker 1: in the cannon, then cooking it again. But the fact

450
00:24:21,720 --> 00:24:25,160
Speaker 1: that you can actually cook a food item in its

451
00:24:25,200 --> 00:24:30,040
Speaker 1: container and seal it and have it then be pretty durable,

452
00:24:30,040 --> 00:24:33,320
Speaker 1: that it's not going to I mean, they had problems

453
00:24:33,320 --> 00:24:35,480
Speaker 1: with this, but it's it's generally that the hope is

454
00:24:35,480 --> 00:24:38,520
Speaker 1: that it's not going to explode on you because of

455
00:24:38,720 --> 00:24:40,600
Speaker 1: breakdowns of things inside that it's going to be a

456
00:24:40,640 --> 00:24:44,639
Speaker 1: really durable container. Like that's that's pretty huge when that

457
00:24:44,680 --> 00:24:49,760
Speaker 1: has never existed before. And we know that from that point,

458
00:24:50,800 --> 00:24:53,520
Speaker 1: cans became, you know, the hot new thing. There's still

459
00:24:53,640 --> 00:24:56,000
Speaker 1: a hot new thing, right, Most people have cans of

460
00:24:56,080 --> 00:24:58,920
Speaker 1: something in their pantry, even if it's just like souper

461
00:24:59,080 --> 00:25:03,240
Speaker 1: some black beans, because they keep forever. And the US

462
00:25:03,359 --> 00:25:06,960
Speaker 1: military figured this out too, right, I think that what

463
00:25:07,000 --> 00:25:11,160
Speaker 1: we would consider the predecessor, the m R. E, was

464
00:25:11,320 --> 00:25:15,200
Speaker 1: actually a tin container, right, Yeah, So the first time

465
00:25:15,240 --> 00:25:18,840
Speaker 1: they started trying this out for the military, before they

466
00:25:18,880 --> 00:25:23,159
Speaker 1: even figured the actual ration part was just trying to

467
00:25:23,320 --> 00:25:26,480
Speaker 1: ship meet in tin cans, which they did for the

468
00:25:26,520 --> 00:25:30,919
Speaker 1: Spanish American War at the end of the nineteenth century.

469
00:25:30,960 --> 00:25:32,760
Speaker 1: And they were also generally just trying to find a

470
00:25:32,800 --> 00:25:35,600
Speaker 1: better way to ship meet in general, because meat is

471
00:25:35,600 --> 00:25:38,160
Speaker 1: the most expensive part of any menu in a restaurant.

472
00:25:38,240 --> 00:25:41,000
Speaker 1: For the military, it's always meat. And this is before

473
00:25:41,040 --> 00:25:45,440
Speaker 1: they had even figured out how to break meat down

474
00:25:45,640 --> 00:25:47,960
Speaker 1: from like this is when they were still shipping whole

475
00:25:48,000 --> 00:25:51,520
Speaker 1: carcass animals on train cars. They had refrigerator train cars

476
00:25:51,560 --> 00:25:54,920
Speaker 1: by this point, but this was literally like meat dangling,

477
00:25:55,119 --> 00:25:58,440
Speaker 1: you know, whole animal, and they weren't breaking it down

478
00:25:58,600 --> 00:26:01,800
Speaker 1: or freezing it. This is just meat going from you know,

479
00:26:02,040 --> 00:26:05,960
Speaker 1: Wisconsin or whatever to Florida to then get on boats

480
00:26:06,000 --> 00:26:09,360
Speaker 1: to go to Cuba or to Puerto Rico or over

481
00:26:09,359 --> 00:26:11,960
Speaker 1: to Guam or whatever. So they were trying to put

482
00:26:12,040 --> 00:26:16,160
Speaker 1: meat in cans. And what ended up happening is because

483
00:26:16,160 --> 00:26:18,280
Speaker 1: they didn't have this food science just as far as

484
00:26:18,359 --> 00:26:20,840
Speaker 1: how food breaks down, just like as food breaks down

485
00:26:20,880 --> 00:26:24,639
Speaker 1: with heat. Um, Now you're taking meat in a can

486
00:26:24,880 --> 00:26:28,480
Speaker 1: and putting it in a very hot climate. And so

487
00:26:28,560 --> 00:26:32,720
Speaker 1: it didn't work out very well in the Spanish American War. Um,

488
00:26:33,000 --> 00:26:35,400
Speaker 1: it just sort of went bad. Not in a bad

489
00:26:35,440 --> 00:26:37,160
Speaker 1: way that it got like what we'd think of as

490
00:26:37,160 --> 00:26:41,400
Speaker 1: bad bacteria like like salmonilla or eat col i or

491
00:26:41,440 --> 00:26:44,720
Speaker 1: anything like that, but in a way that people got sick.

492
00:26:44,760 --> 00:26:47,160
Speaker 1: They already were, they were already having problems with yellow

493
00:26:47,160 --> 00:26:50,600
Speaker 1: fever and typhoid and things like that. But for American troops,

494
00:26:50,600 --> 00:26:54,480
Speaker 1: only three eighty five died in combat and two thousand,

495
00:26:54,680 --> 00:26:57,760
Speaker 1: four d and eighty five died of illness. And so

496
00:26:58,200 --> 00:27:00,040
Speaker 1: everybody assumed it was the meat, that it was a

497
00:27:00,080 --> 00:27:02,520
Speaker 1: bad meat. It ended up not being the bad meat.

498
00:27:02,520 --> 00:27:04,439
Speaker 1: The meat did go bad. It looked They called it

499
00:27:04,480 --> 00:27:09,040
Speaker 1: embalmed meat, basically embalmed beef because it got it looked gross,

500
00:27:09,119 --> 00:27:11,119
Speaker 1: it got you know, it had a film on top,

501
00:27:11,160 --> 00:27:13,560
Speaker 1: and it smelled horrible, just like you know, you leave

502
00:27:13,880 --> 00:27:15,679
Speaker 1: beef in the refrigerator a little bit too long, it's

503
00:27:15,680 --> 00:27:18,159
Speaker 1: gonna look brown, and it's gonna smell a little a

504
00:27:18,200 --> 00:27:20,560
Speaker 1: little tinny, a little like a little minerally, but you

505
00:27:20,560 --> 00:27:23,160
Speaker 1: can still cook it and then it's fine. Um, think

506
00:27:23,200 --> 00:27:25,520
Speaker 1: about that times, like you know, twenty that all of

507
00:27:25,560 --> 00:27:27,719
Speaker 1: a sudden, like the meat is gonna look bad and

508
00:27:27,760 --> 00:27:30,199
Speaker 1: smell bad, but technically it's still safe if you just

509
00:27:30,320 --> 00:27:33,159
Speaker 1: cook it. This was a lot worse than it was

510
00:27:33,440 --> 00:27:36,639
Speaker 1: slimy and smelled horrible, and nobody wanted to eat it.

511
00:27:36,680 --> 00:27:38,639
Speaker 1: And on top of that, these guys are already sick,

512
00:27:39,600 --> 00:27:41,879
Speaker 1: and it really sort of put the military off before

513
00:27:41,920 --> 00:27:46,040
Speaker 1: World War One of wanting to use canned meat for

514
00:27:46,080 --> 00:27:48,160
Speaker 1: a little while. So it's sort of a little hiccup, um,

515
00:27:48,200 --> 00:27:50,199
Speaker 1: which they got over, but it wasn't It wasn't the

516
00:27:50,240 --> 00:27:53,680
Speaker 1: best way to start. Yeah, yeah, we do at least

517
00:27:54,000 --> 00:27:57,439
Speaker 1: see that. Um. There was there was a move to

518
00:27:57,680 --> 00:28:02,600
Speaker 1: organize things into kits towards I guess toward the last

519
00:28:02,600 --> 00:28:05,679
Speaker 1: half or towards the end of World War One, where

520
00:28:05,720 --> 00:28:09,040
Speaker 1: they would get a ration that was uh, let's say

521
00:28:09,080 --> 00:28:13,080
Speaker 1: we actually got the numbers here, uh jacqueline for background,

522
00:28:13,240 --> 00:28:16,360
Speaker 1: here are ridiculous history. One thing that often bedevils us

523
00:28:16,520 --> 00:28:20,240
Speaker 1: is will learn about historic dinners or meals of importance,

524
00:28:20,520 --> 00:28:22,960
Speaker 1: and we can never find the menu. So this is

525
00:28:22,960 --> 00:28:25,040
Speaker 1: big for us to actually know what these what these

526
00:28:25,040 --> 00:28:28,240
Speaker 1: folks were eating, Uh that twelve ounces of bacon or

527
00:28:28,480 --> 00:28:31,840
Speaker 1: some kind of some kind of meat, uh to eight

528
00:28:31,840 --> 00:28:36,360
Speaker 1: ounce cans of again hardtack. Uh. They had some preground coffee,

529
00:28:36,480 --> 00:28:40,240
Speaker 1: some sugar, a salt pack. Interestingly enough, at the time

530
00:28:40,320 --> 00:28:44,560
Speaker 1: they were also given a tobacco ration, which I guess

531
00:28:44,600 --> 00:28:47,440
Speaker 1: just speaks to how common smoking was at the time.

532
00:28:48,240 --> 00:28:51,800
Speaker 1: But but they went back, the Uncle Sam went back

533
00:28:51,840 --> 00:28:56,360
Speaker 1: and continually tried to improve this. Um. I believe it

534
00:28:56,480 --> 00:29:01,720
Speaker 1: was in nineteen thirty six they got some aviation of menus,

535
00:29:01,840 --> 00:29:04,719
Speaker 1: so you weren't always eating the same thing. And then

536
00:29:05,040 --> 00:29:08,080
Speaker 1: at the very top of the show you mentioned something

537
00:29:08,800 --> 00:29:13,600
Speaker 1: called I believe the k ration. It's it comes after

538
00:29:13,840 --> 00:29:17,640
Speaker 1: the rise of something called the Sea ration in nineteen

539
00:29:18,080 --> 00:29:21,520
Speaker 1: thirty eight. Now, while these are military food they don't

540
00:29:21,560 --> 00:29:24,120
Speaker 1: look anything like the m R. E S of today

541
00:29:24,280 --> 00:29:27,120
Speaker 1: right there. They're kind of, I guess a box. Yeah.

542
00:29:27,240 --> 00:29:31,040
Speaker 1: So so in the in World War One, they basically

543
00:29:31,120 --> 00:29:33,000
Speaker 1: used the can like you had a lunch box, you know.

544
00:29:33,000 --> 00:29:34,880
Speaker 1: They put all these dried sort of foods in the

545
00:29:34,920 --> 00:29:37,400
Speaker 1: can so that they were generally waterproof and you could

546
00:29:37,440 --> 00:29:41,080
Speaker 1: carry them around and it just made it easier. Essentially.

547
00:29:41,200 --> 00:29:44,400
Speaker 1: That's sort of what the k Ration was in World

548
00:29:44,400 --> 00:29:47,200
Speaker 1: War Two, which they had just taken this idea of

549
00:29:47,240 --> 00:29:49,719
Speaker 1: all of these military foods throughout history, and what were

550
00:29:49,800 --> 00:29:53,280
Speaker 1: they They were basically, again, something sort of crackery, something dried.

551
00:29:54,040 --> 00:29:56,600
Speaker 1: Now we have instant coffee, which came out in World

552
00:29:56,600 --> 00:29:58,600
Speaker 1: War One, which again is not the same type of

553
00:29:58,640 --> 00:30:00,800
Speaker 1: coffee that we have now. It was different type of

554
00:30:01,320 --> 00:30:04,800
Speaker 1: drying process, so it doesn't taste quite the same. Um.

555
00:30:04,800 --> 00:30:06,880
Speaker 1: But still now they have dried coffee versus like in

556
00:30:06,920 --> 00:30:09,680
Speaker 1: the Civil War they were actually taking coffee and grinding

557
00:30:09,720 --> 00:30:12,239
Speaker 1: it and making coffee you know, on the road. Now

558
00:30:12,280 --> 00:30:15,040
Speaker 1: they've got instant coffee and they're just putting that in

559
00:30:15,080 --> 00:30:18,320
Speaker 1: the can. By World War Two, they switch up the

560
00:30:18,440 --> 00:30:20,640
Speaker 1: use of the can with the sea rations and the

561
00:30:20,720 --> 00:30:24,360
Speaker 1: k rations sort of became that grazing mentality. And so

562
00:30:24,520 --> 00:30:27,240
Speaker 1: depending on if it was your snack ration, these your

563
00:30:27,240 --> 00:30:30,760
Speaker 1: field rations. So it's either your snack ration, which could

564
00:30:30,800 --> 00:30:36,600
Speaker 1: have biscuits, jerky, cigarettes, instant coffee, or your breakfast one,

565
00:30:36,680 --> 00:30:42,480
Speaker 1: which could have um, again would have usually cigarettes instant coffee. Um,

566
00:30:42,600 --> 00:30:44,520
Speaker 1: you might like this because it's the breakfast one. They

567
00:30:44,640 --> 00:30:47,320
Speaker 1: I heard of guys. Uh, they called them poop bars.

568
00:30:47,800 --> 00:30:50,680
Speaker 1: They were fig bars, um, which in my mind are

569
00:30:50,720 --> 00:30:52,560
Speaker 1: like fig Newton's, but I guess not nearly as good

570
00:30:52,600 --> 00:30:55,040
Speaker 1: because they call them poop bars. Well, and it's actually

571
00:30:55,040 --> 00:30:58,000
Speaker 1: it's it's it's a it's fruited cake. Just for the record,

572
00:30:58,480 --> 00:31:00,880
Speaker 1: so of course I'm I was sorry. I'm sorry the

573
00:31:00,920 --> 00:31:04,560
Speaker 1: fruited cake bars that the fruited poop bars of World

574
00:31:04,640 --> 00:31:07,840
Speaker 1: War two. Um, but they which they didn't like, to

575
00:31:07,920 --> 00:31:10,200
Speaker 1: the point that when one of my one of my

576
00:31:10,320 --> 00:31:12,959
Speaker 1: veterans told me that after the liberation of Paris, they

577
00:31:12,960 --> 00:31:15,480
Speaker 1: went back into Paris and kids were begging for they'd

578
00:31:15,480 --> 00:31:18,000
Speaker 1: be like cigarette, Papa cigarette, and they would give them

579
00:31:18,040 --> 00:31:20,240
Speaker 1: the poop bars instead, you know, which was still I

580
00:31:20,240 --> 00:31:21,840
Speaker 1: guess a treat. But that's how willing they were to

581
00:31:21,840 --> 00:31:25,080
Speaker 1: give away the poop bars. Um. And then powdered eggs,

582
00:31:25,240 --> 00:31:30,040
Speaker 1: which you mentioned eggs. Yeah, powdered eggs were by number

583
00:31:30,040 --> 00:31:32,520
Speaker 1: one out of every complaint that I've heard from World

584
00:31:32,560 --> 00:31:35,400
Speaker 1: War two veterans are were number one and evidently are

585
00:31:35,440 --> 00:31:38,560
Speaker 1: still number one. I've read about guy, I've heard and

586
00:31:38,680 --> 00:31:41,520
Speaker 1: read about people today complaining about the omelets in m

587
00:31:41,600 --> 00:31:43,920
Speaker 1: RI e s. Today. Powdered eggs are still pretty horrible.

588
00:31:44,000 --> 00:31:47,240
Speaker 1: But the k rations were sort of would lend to

589
00:31:47,280 --> 00:31:52,520
Speaker 1: our civilian snacking habits too, because they were biscuits, jerky,

590
00:31:52,640 --> 00:31:57,080
Speaker 1: you know, sometimes chocolate, which has changed over time. Um,

591
00:31:57,120 --> 00:31:59,920
Speaker 1: sometimes they've had good chocolate. They've had you know, eminem

592
00:32:00,240 --> 00:32:03,200
Speaker 1: or chocolate. The taste like chocolate. Sometimes it's not great.

593
00:32:03,200 --> 00:32:06,760
Speaker 1: They have the d bar, which was intentionally created not

594
00:32:06,880 --> 00:32:11,240
Speaker 1: to taste good. Um. It was fortified with oats with

595
00:32:11,280 --> 00:32:14,640
Speaker 1: the sugar was sort of rebalanced. It's it's bitter chocolate,

596
00:32:15,120 --> 00:32:19,200
Speaker 1: milk powder, oat flour, um and some vitamins added to

597
00:32:19,240 --> 00:32:21,400
Speaker 1: it so that it intentionally is not something they'd want

598
00:32:21,440 --> 00:32:24,000
Speaker 1: to eat, but that it's six hundred calories of square.

599
00:32:24,040 --> 00:32:26,560
Speaker 1: You'd get three of them together so you'd have enough

600
00:32:26,560 --> 00:32:29,200
Speaker 1: calories and an emergency so those could be in them too.

601
00:32:29,640 --> 00:32:31,920
Speaker 1: So they were. They changed as World War Two went on,

602
00:32:32,160 --> 00:32:34,560
Speaker 1: but they were, um, you know, they were sort of

603
00:32:34,600 --> 00:32:37,800
Speaker 1: the the snack pack version of the rations versus the

604
00:32:38,080 --> 00:32:41,320
Speaker 1: sea rations, which were the first real meal in a can.

605
00:32:42,160 --> 00:32:45,600
Speaker 1: Uh So, first off, I love that you mentioned the

606
00:32:46,080 --> 00:32:52,160
Speaker 1: powdered egg far because I've had some some interactions world

607
00:32:52,160 --> 00:32:54,920
Speaker 1: War two veterans, and it's weird that they all mentioned

608
00:32:54,960 --> 00:32:58,360
Speaker 1: the same specific thing. I know, right, Yeah, that was

609
00:32:58,400 --> 00:33:02,640
Speaker 1: a big swing and a miss. We know now that

610
00:33:02,960 --> 00:33:09,400
Speaker 1: this evolution see ration k ration all the way like

611
00:33:09,520 --> 00:33:12,280
Speaker 1: all the way through various different conflicts around the world

612
00:33:12,360 --> 00:33:16,720
Speaker 1: and in various different missions. We know they ultimately lead

613
00:33:17,200 --> 00:33:22,280
Speaker 1: to what armies eat today. Here in the United States,

614
00:33:22,400 --> 00:33:25,160
Speaker 1: we call this the m r E. The meal ready

615
00:33:25,200 --> 00:33:28,880
Speaker 1: to eat. I believe the first m r E s

616
00:33:29,360 --> 00:33:31,920
Speaker 1: came out pretty recently in the span of history, right

617
00:33:32,040 --> 00:33:35,560
Speaker 1: in the nineteen eighties or so. Yeah, that's when we

618
00:33:35,600 --> 00:33:38,280
Speaker 1: officially changed the name and put them in this sort

619
00:33:38,280 --> 00:33:42,440
Speaker 1: of new packaging. Um, because up until the late seventies,

620
00:33:42,480 --> 00:33:45,760
Speaker 1: we didn't really have the pouch technology that we have now,

621
00:33:45,880 --> 00:33:49,600
Speaker 1: so from World War Two forward, we had cans and

622
00:33:49,640 --> 00:33:54,280
Speaker 1: then we had dehydrated foods, and that was sort of

623
00:33:54,320 --> 00:33:58,040
Speaker 1: what we had up until now. So the powdered foods

624
00:33:58,720 --> 00:34:01,320
Speaker 1: um in World War Two, it wasn't a powdered eggs um.

625
00:34:01,680 --> 00:34:04,400
Speaker 1: Talk about menus. I love looking at these old menus

626
00:34:04,440 --> 00:34:06,800
Speaker 1: you can find. And potatoes were another thing that were

627
00:34:06,800 --> 00:34:09,320
Speaker 1: powdered in World War Two. They were called flaked potatoes.

628
00:34:09,360 --> 00:34:11,920
Speaker 1: If they were trying to make them fancy, um, they

629
00:34:11,920 --> 00:34:16,600
Speaker 1: would use these rehydrated potato flakes. Milk was powdered, Cheese

630
00:34:16,680 --> 00:34:18,959
Speaker 1: could be powdered. Most of the time. Those were used

631
00:34:19,040 --> 00:34:22,399
Speaker 1: more in the garrison camps to to feed people, um,

632
00:34:22,440 --> 00:34:26,560
Speaker 1: not necessarily in the field, but they basically tried to

633
00:34:26,719 --> 00:34:29,560
Speaker 1: just to save space, right because again you're moving in

634
00:34:29,600 --> 00:34:32,560
Speaker 1: World War two. We had six over sixteen million people

635
00:34:32,600 --> 00:34:34,520
Speaker 1: working in World War two, which is why we have

636
00:34:34,560 --> 00:34:36,919
Speaker 1: all of this innovation that came out of World War Two.

637
00:34:37,640 --> 00:34:40,960
Speaker 1: But to save space, you dehydrate things. That's the fastest

638
00:34:41,040 --> 00:34:44,680
Speaker 1: and easiest way to to shrink something down. So they

639
00:34:44,719 --> 00:34:48,759
Speaker 1: dehydrate milk, they dehydrate eggs, they dehydrate potatoes and then

640
00:34:48,800 --> 00:34:52,600
Speaker 1: reconstitute them. In regular just dehydration, you just pull the

641
00:34:52,640 --> 00:34:55,239
Speaker 1: water molecules out some things, and the food stuffs are

642
00:34:55,239 --> 00:34:58,800
Speaker 1: gonna oxidize, they're going to deteriorate, You're gonna lose some flavor,

643
00:34:59,239 --> 00:35:02,759
Speaker 1: you're gonna lose some aroma when you rehydrate them. And

644
00:35:02,840 --> 00:35:05,439
Speaker 1: so those things like the instant coffee weren't gonna smell

645
00:35:05,440 --> 00:35:08,279
Speaker 1: as good the powdered eggs. You're never going to get

646
00:35:08,280 --> 00:35:11,520
Speaker 1: the texture of powdered eggs or fluffy, fatty mashed potatoes.

647
00:35:12,160 --> 00:35:15,800
Speaker 1: And so what they figured out later was freeze dehydrating

648
00:35:15,960 --> 00:35:19,040
Speaker 1: under pressurized conditions, which is what we use now, which

649
00:35:19,080 --> 00:35:22,080
Speaker 1: is completely different. Um, So you bring the materials to

650
00:35:22,160 --> 00:35:26,480
Speaker 1: below the freezing point, you shock those molecules into immobilization.

651
00:35:26,560 --> 00:35:28,520
Speaker 1: So the water is still going to freeze and sort

652
00:35:28,560 --> 00:35:31,319
Speaker 1: of separate, but everything else stays intact, or as much

653
00:35:31,360 --> 00:35:35,000
Speaker 1: as possible, stays intact. So fat molecules, sugar molecules, they're

654
00:35:35,000 --> 00:35:37,680
Speaker 1: not sort of breaking down. And then with you know,

655
00:35:37,719 --> 00:35:41,319
Speaker 1: immense pressure, then you vacuum out the frozen water and

656
00:35:41,360 --> 00:35:46,040
Speaker 1: so everything's okay comparatively. So that form of dehydration just

657
00:35:46,160 --> 00:35:50,759
Speaker 1: really changed how we have dehydrated foods and led to

658
00:35:50,840 --> 00:35:53,360
Speaker 1: what the army wanted to sort of do with m

659
00:35:53,480 --> 00:35:55,520
Speaker 1: ras in the future, or will with what would become

660
00:35:55,520 --> 00:35:58,640
Speaker 1: the m RAS of the future, with just dehydrating foods

661
00:35:58,680 --> 00:36:02,319
Speaker 1: like we all know grew up with having astronaut ice cream,

662
00:36:02,400 --> 00:36:05,040
Speaker 1: you know, for fun as kids, and that essentially is

663
00:36:05,040 --> 00:36:07,880
Speaker 1: what they thought that they could actually do for military

664
00:36:07,920 --> 00:36:11,120
Speaker 1: food like but with both sweet and savory foods, just

665
00:36:11,320 --> 00:36:15,040
Speaker 1: freeze dehydrating food and um, I have not heard this

666
00:36:15,120 --> 00:36:17,640
Speaker 1: yet because I have not started interviewing Vietnam veterans, but

667
00:36:17,680 --> 00:36:20,160
Speaker 1: I've been told that I might be hearing some freeze

668
00:36:20,160 --> 00:36:24,640
Speaker 1: dehydrated foods dropped into those veterans, because again, they're incredibly light,

669
00:36:25,360 --> 00:36:27,960
Speaker 1: and they can be you know packed, you know, immense

670
00:36:28,000 --> 00:36:31,480
Speaker 1: amounts of food can be sent in into very remote locations.

671
00:36:31,560 --> 00:36:35,120
Speaker 1: But then you have the problem of a reconstituted you know,

672
00:36:35,160 --> 00:36:37,759
Speaker 1: think about like reconstituting freeze dried ice cream. It's not

673
00:36:37,760 --> 00:36:40,640
Speaker 1: gonna have the texture of ice cream at all. Um.

674
00:36:40,680 --> 00:36:42,399
Speaker 1: And then on top of that, you know, you've got

675
00:36:42,719 --> 00:36:46,440
Speaker 1: petrid water conditions, and then imagine doing that like with

676
00:36:46,600 --> 00:36:48,440
Speaker 1: roast beef or something. It's just not going to be

677
00:36:48,480 --> 00:36:51,520
Speaker 1: a satisfying food. So that was a huge failure in

678
00:36:51,560 --> 00:36:55,320
Speaker 1: that way, but that does give us the better coffee,

679
00:36:55,320 --> 00:36:57,640
Speaker 1: the better coco. Now in m R E's we have,

680
00:36:57,840 --> 00:37:01,080
Speaker 1: you know, mocacino versus just in sdank coffee, and that

681
00:37:01,120 --> 00:37:04,720
Speaker 1: comes from a better way of powdering coffee and powder

682
00:37:04,800 --> 00:37:08,480
Speaker 1: and different and powdering different types of f or like

683
00:37:08,680 --> 00:37:11,600
Speaker 1: you know, like a nice sanka, like a sanking. Yeah,

684
00:37:11,640 --> 00:37:13,600
Speaker 1: thank it was. That was another step to you know,

685
00:37:13,600 --> 00:37:16,239
Speaker 1: we had instant coffee and then head sanka. I still

686
00:37:16,239 --> 00:37:18,239
Speaker 1: don't really know what it is. I don't understand what

687
00:37:18,320 --> 00:37:20,080
Speaker 1: senka now they do, I but they make it look

688
00:37:20,120 --> 00:37:29,919
Speaker 1: really cool on teles right, you made a really good point.

689
00:37:30,160 --> 00:37:32,560
Speaker 1: We had a little computer glitch and and we're off

690
00:37:32,600 --> 00:37:35,080
Speaker 1: offline for a second. We were just chatting about how,

691
00:37:35,120 --> 00:37:39,279
Speaker 1: like so much of the prepackaged food we eat today,

692
00:37:39,880 --> 00:37:42,080
Speaker 1: it follows a lot of these same rules, but it's

693
00:37:42,080 --> 00:37:45,440
Speaker 1: just like a better, kind of bougier version of these

694
00:37:45,600 --> 00:37:48,239
Speaker 1: m R E s. Um I wonder if we could

695
00:37:48,239 --> 00:37:51,000
Speaker 1: maybe take things to the present and talk about how

696
00:37:51,120 --> 00:37:53,520
Speaker 1: m R E s have kind of improved h and

697
00:37:53,600 --> 00:37:56,239
Speaker 1: maybe while they're still not as good as like, you know,

698
00:37:56,280 --> 00:37:58,640
Speaker 1: our kid cuisines, or whatever. They're a hell of a

699
00:37:58,680 --> 00:38:02,040
Speaker 1: lot better than they used to be in the early days. Yeah,

700
00:38:02,120 --> 00:38:04,279
Speaker 1: there's two things I sort of geek out about for

701
00:38:04,320 --> 00:38:07,640
Speaker 1: this that are not really sexy. But the biggest thing

702
00:38:08,160 --> 00:38:11,520
Speaker 1: to me is the container. Again, the container itself is

703
00:38:11,560 --> 00:38:15,320
Speaker 1: this retort pouch, which are the it's the same plastic

704
00:38:15,360 --> 00:38:18,960
Speaker 1: pouches that now you know give us uh go girt.

705
00:38:19,160 --> 00:38:21,799
Speaker 1: And are those little squeeze tubes that you know we

706
00:38:21,840 --> 00:38:24,239
Speaker 1: have peas in and stuff like that. And again they

707
00:38:24,239 --> 00:38:27,799
Speaker 1: seem pretty innocent, but these things are amazing because they

708
00:38:27,840 --> 00:38:31,920
Speaker 1: are different layers of material that allow us to cook

709
00:38:32,000 --> 00:38:35,040
Speaker 1: food inside of them at slightly higher temperatures than you

710
00:38:35,080 --> 00:38:37,560
Speaker 1: need to in a can. But because there's a greater

711
00:38:37,640 --> 00:38:41,720
Speaker 1: surface area for a shorter amount of time, and so

712
00:38:42,080 --> 00:38:44,560
Speaker 1: the food just is going to taste fresher. You're gonna

713
00:38:44,600 --> 00:38:46,600
Speaker 1: have less of a breakdown of the actual food. So

714
00:38:46,640 --> 00:38:48,480
Speaker 1: if you put chunks of beef in there, they're going

715
00:38:48,560 --> 00:38:51,400
Speaker 1: to actually be chunks of beef or beans like the

716
00:38:51,480 --> 00:38:53,239
Speaker 1: m R e s that I have just to have

717
00:38:53,320 --> 00:38:55,040
Speaker 1: them are a black beans, you know, so you're going

718
00:38:55,080 --> 00:38:58,240
Speaker 1: to have the texture of beans not like being mush.

719
00:38:58,360 --> 00:39:01,440
Speaker 1: And then you can heat them up faster as well

720
00:39:01,480 --> 00:39:03,120
Speaker 1: in the field, so you don't need to It's not

721
00:39:03,160 --> 00:39:06,000
Speaker 1: a can that you're heating up to eat. Uh. You

722
00:39:06,000 --> 00:39:08,480
Speaker 1: know the corned beef and potatoes that are World War

723
00:39:08,480 --> 00:39:10,799
Speaker 1: two veterans were eating. Now you can have a much

724
00:39:11,000 --> 00:39:13,920
Speaker 1: wider variety of foods, pastas and things like that that

725
00:39:13,960 --> 00:39:15,440
Speaker 1: are going to have a better mouth feel. You can

726
00:39:15,480 --> 00:39:18,759
Speaker 1: heat them up faster. Um. So it's this whole new

727
00:39:19,000 --> 00:39:24,760
Speaker 1: world because of these specifically made plastic pouches, which plastic

728
00:39:24,920 --> 00:39:27,200
Speaker 1: was we can complain about it a lot now, but

729
00:39:27,280 --> 00:39:30,880
Speaker 1: starting in the fifties, the military invested in this finding,

730
00:39:30,960 --> 00:39:33,920
Speaker 1: you know, in developing with all these private companies developing

731
00:39:34,160 --> 00:39:36,600
Speaker 1: plastic and what we could do with it, So making

732
00:39:36,680 --> 00:39:40,760
Speaker 1: a seal that you could it's essentially vacuum seal these pouches.

733
00:39:40,800 --> 00:39:44,319
Speaker 1: You could pressure cook them and then they they do

734
00:39:44,480 --> 00:39:50,160
Speaker 1: well in extreme conditions, in heat, in pressure, in human climates,

735
00:39:50,239 --> 00:39:54,600
Speaker 1: dry climates. Um. They can hold up better than cans did. Uh.

736
00:39:54,640 --> 00:39:58,080
Speaker 1: So that I think is particularly exciting that these pouches

737
00:39:58,120 --> 00:40:01,560
Speaker 1: sort of really changed they game when it comes to

738
00:40:01,600 --> 00:40:06,160
Speaker 1: how our emery's taste today. And we also know that

739
00:40:06,400 --> 00:40:09,840
Speaker 1: there is a lot of research that goes into this

740
00:40:09,960 --> 00:40:14,840
Speaker 1: The foods uh science here is fascinating because despite what

741
00:40:15,080 --> 00:40:19,440
Speaker 1: uh many people in the military may believe, the researchers

742
00:40:19,520 --> 00:40:24,600
Speaker 1: do actually run extensive taste test and extended you know,

743
00:40:25,000 --> 00:40:27,720
Speaker 1: feeding tests, both in the field and in the lab,

744
00:40:27,840 --> 00:40:30,439
Speaker 1: which I feel like sounds like a cool lab ratte job,

745
00:40:30,800 --> 00:40:33,480
Speaker 1: you know, because it's not all going to be the

746
00:40:33,520 --> 00:40:38,440
Speaker 1: infamously terrible veggie omelet of two thousand seven or uh,

747
00:40:38,840 --> 00:40:42,080
Speaker 1: what's that other really creepy captain Country Captain Chicken? Did

748
00:40:42,120 --> 00:40:43,839
Speaker 1: you ever hear that one? Normal that's still around. We've

749
00:40:43,880 --> 00:40:45,799
Speaker 1: got a full list here from how stuff works. We've

750
00:40:45,840 --> 00:40:50,879
Speaker 1: got stuff like beefsteak with mushrooms and Western beans. I'm

751
00:40:50,880 --> 00:40:53,160
Speaker 1: more of a Northern beans kind of guy myself. We've

752
00:40:53,160 --> 00:40:56,360
Speaker 1: got this very odd combination of pork rib and clammed

753
00:40:56,360 --> 00:40:59,879
Speaker 1: showder who asked for that? I don't understand. We've got

754
00:41:00,000 --> 00:41:05,000
Speaker 1: beef ravioli and potato sticks. Sure, Country Captain Chicken, which

755
00:41:05,040 --> 00:41:07,120
Speaker 1: is an inherently bad ben I mean, oh, it's like

756
00:41:07,200 --> 00:41:11,200
Speaker 1: famously bad. This one is famously the dishes, it's like

757
00:41:11,239 --> 00:41:14,040
Speaker 1: an Indian thing. I think I believe you're correct, and

758
00:41:14,040 --> 00:41:17,400
Speaker 1: and buttered noodles, um then we have chicken breast and

759
00:41:17,440 --> 00:41:22,360
Speaker 1: minnestrone stew, chicken with Thai sauce, just generic Thaie sauce.

760
00:41:22,400 --> 00:41:24,560
Speaker 1: They don't give us any more with it. Well it's

761
00:41:24,640 --> 00:41:28,480
Speaker 1: yellow slash wild rice peel off. That's a lot of

762
00:41:28,560 --> 00:41:30,319
Speaker 1: rice combos. You want to give us some more there

763
00:41:30,680 --> 00:41:34,040
Speaker 1: twenty four and all so, uh, you can favorites. Yeah,

764
00:41:34,080 --> 00:41:36,000
Speaker 1: you can see the you can see the full list,

765
00:41:36,080 --> 00:41:39,319
Speaker 1: and you know they want to have this variety. So

766
00:41:39,680 --> 00:41:42,000
Speaker 1: for every meatloaf with gravy, you might get a chicken

767
00:41:42,000 --> 00:41:45,799
Speaker 1: tetrazini or so on. Uh. And what we see is

768
00:41:45,880 --> 00:41:53,759
Speaker 1: that the food science has also verged into psychology. They

769
00:41:53,800 --> 00:41:57,479
Speaker 1: found that varying the menu means that people will eat

770
00:41:57,520 --> 00:42:00,600
Speaker 1: more because there's a lot of varieties. So you're getting

771
00:42:00,880 --> 00:42:04,280
Speaker 1: you know, Country Captain chicken or even manicotti every day.

772
00:42:04,320 --> 00:42:06,600
Speaker 1: And this is this is something that got that was

773
00:42:06,640 --> 00:42:10,320
Speaker 1: interesting to me. They found that if they gave things

774
00:42:10,680 --> 00:42:15,000
Speaker 1: commercial or civilian graphics, people tended to like them more.

775
00:42:15,040 --> 00:42:18,040
Speaker 1: So that's why hot sauce is a huge commodity in

776
00:42:18,239 --> 00:42:20,879
Speaker 1: Mr East today. And that's why you know you'll get

777
00:42:21,360 --> 00:42:24,000
Speaker 1: uh side items like candies and stuff that will have

778
00:42:24,440 --> 00:42:27,640
Speaker 1: a brand name because I don't know, maybe it reminds

779
00:42:27,680 --> 00:42:30,960
Speaker 1: people a home, maybe there's familiarity. Maybe you just you

780
00:42:30,960 --> 00:42:33,160
Speaker 1: don't feel like you're eating out of a drab all

781
00:42:33,239 --> 00:42:35,399
Speaker 1: of bag, right like like like you said, I think

782
00:42:35,480 --> 00:42:37,799
Speaker 1: you mentioned this. Um they even have like, you know,

783
00:42:37,960 --> 00:42:40,239
Speaker 1: kind of sexed up the packaging a little bit where

784
00:42:40,239 --> 00:42:42,480
Speaker 1: it might have like a cool logo or more of

785
00:42:42,520 --> 00:42:45,520
Speaker 1: like a snazzy graphic design kind of concept to it.

786
00:42:45,840 --> 00:42:50,560
Speaker 1: Which you know, I'm a big fan of brightly colored sodas.

787
00:42:50,920 --> 00:42:53,239
Speaker 1: Don't know why. It doesn't matter what they taste like.

788
00:42:53,280 --> 00:42:55,400
Speaker 1: I also like things that are green, like I like

789
00:42:55,440 --> 00:42:57,600
Speaker 1: pistachio ice cream. I like the flavor, but I also

790
00:42:57,640 --> 00:42:59,920
Speaker 1: love the fact that it's green, or like blue power

791
00:43:00,000 --> 00:43:03,160
Speaker 1: aid yea or or one of my personal favorites Superman

792
00:43:03,239 --> 00:43:05,520
Speaker 1: ice cream, which is really just vanilla ice cream, but

793
00:43:05,600 --> 00:43:08,480
Speaker 1: it's just like multicolored and that makes me I don't know,

794
00:43:08,520 --> 00:43:10,400
Speaker 1: and I'm just really into it for some reason. Freaks

795
00:43:10,400 --> 00:43:13,920
Speaker 1: me out. Man, I'm a real sheep. Oh no, no,

796
00:43:14,360 --> 00:43:17,280
Speaker 1: what is life if not to be lived? We also

797
00:43:17,360 --> 00:43:20,600
Speaker 1: know that m R e s. In addition to inspiring

798
00:43:20,640 --> 00:43:24,759
Speaker 1: so much civilian food, they're also used in civilian emergency

799
00:43:24,800 --> 00:43:27,719
Speaker 1: situations like natural disasters, so we can get a lot

800
00:43:27,760 --> 00:43:31,440
Speaker 1: of food to people very quickly. But m R E

801
00:43:31,560 --> 00:43:34,440
Speaker 1: s are not the only example of modern military food.

802
00:43:34,719 --> 00:43:38,600
Speaker 1: There are tons of other militaries in the world right

803
00:43:38,640 --> 00:43:41,359
Speaker 1: and they they often have their own kind of thing.

804
00:43:41,760 --> 00:43:44,200
Speaker 1: I read somewhere that for a number of years, the

805
00:43:44,239 --> 00:43:47,000
Speaker 1: French version of the m R E, the R C

806
00:43:47,320 --> 00:43:51,080
Speaker 1: I R, was considered the best, and people would you know,

807
00:43:51,239 --> 00:43:53,919
Speaker 1: different soldiers from different militaries would meet and they would

808
00:43:54,000 --> 00:43:57,520
Speaker 1: kind of trade these back and forth. Uh and and

809
00:43:57,600 --> 00:44:00,200
Speaker 1: even now, if you have listened to this and you

810
00:44:00,200 --> 00:44:03,480
Speaker 1: are interested in trying an m R E, you can

811
00:44:03,560 --> 00:44:06,239
Speaker 1: find them online. I think you can. Actually you can

812
00:44:06,239 --> 00:44:10,360
Speaker 1: pick them up from Amazon even or of course eBay,

813
00:44:10,480 --> 00:44:13,399
Speaker 1: but buy or beware because you know they may not

814
00:44:13,480 --> 00:44:17,160
Speaker 1: be as recent as you would like. Learn from my mistakes, folks,

815
00:44:17,200 --> 00:44:20,480
Speaker 1: don't get stuck with that two thousand seven veggie omelet,

816
00:44:20,520 --> 00:44:23,480
Speaker 1: which I just want to point out. Apparently the street

817
00:44:23,560 --> 00:44:27,960
Speaker 1: name for that thing, you guys, is the vomblet. Yeah,

818
00:44:28,120 --> 00:44:30,760
Speaker 1: what is in the breakfast one that you have been currently?

819
00:44:31,080 --> 00:44:33,640
Speaker 1: It's the Veggie's several of them. I thought you had

820
00:44:33,640 --> 00:44:35,920
Speaker 1: a few, know, I have one breakfast one and then

821
00:44:36,080 --> 00:44:42,280
Speaker 1: I have a m I think a Hollapano chicken dish

822
00:44:42,400 --> 00:44:45,640
Speaker 1: that I gave to our rider guy pal Matt Frederick.

823
00:44:46,239 --> 00:44:47,840
Speaker 1: Something I want you to know. Good for for all

824
00:44:47,880 --> 00:44:51,759
Speaker 1: this coronavirus prepping. Yeah, yeah, oh no, no, I was

825
00:44:51,800 --> 00:44:53,359
Speaker 1: doing that anyway because I had to build a new

826
00:44:53,400 --> 00:44:56,160
Speaker 1: bike out back. Coronavirus not with me, and no know

827
00:44:56,280 --> 00:44:58,960
Speaker 1: you you you had a doomsday prepper shelter before it

828
00:44:59,040 --> 00:45:03,279
Speaker 1: was invoke? Quick question though, how do you what's this

829
00:45:03,320 --> 00:45:06,320
Speaker 1: omelet situation? Like you literally just add water and stirred

830
00:45:06,320 --> 00:45:09,520
Speaker 1: around and it's basically just like weird egg putting kind

831
00:45:09,520 --> 00:45:11,960
Speaker 1: of or what they come with a flameless heater. I

832
00:45:12,000 --> 00:45:14,960
Speaker 1: believe so because they also we also found out people

833
00:45:15,000 --> 00:45:19,400
Speaker 1: want to eat food hot. Uh And this this is

834
00:45:19,400 --> 00:45:22,760
Speaker 1: where we're at now. We don't know, well I guess

835
00:45:22,840 --> 00:45:25,799
Speaker 1: I don't know, and I don't think either of us

836
00:45:25,840 --> 00:45:30,680
Speaker 1: know what the future of m R ease is. But Jacqueline,

837
00:45:30,719 --> 00:45:34,600
Speaker 1: do you think that the technology involved is kind of

838
00:45:34,760 --> 00:45:37,040
Speaker 1: at a I don't want to say at a plateau,

839
00:45:37,160 --> 00:45:39,719
Speaker 1: but at a stable point. Is there anything that people

840
00:45:39,760 --> 00:45:42,520
Speaker 1: are trying to change with MRS in the future or

841
00:45:42,560 --> 00:45:45,440
Speaker 1: have we arrived at the perfect army food. Well, I

842
00:45:45,440 --> 00:45:48,040
Speaker 1: think right now that what they are seeking they've sort

843
00:45:48,080 --> 00:45:52,960
Speaker 1: of hit as far as making these rations for men

844
00:45:53,000 --> 00:45:56,920
Speaker 1: and women who are functioning at a very high energy level.

845
00:45:58,000 --> 00:46:01,120
Speaker 1: They are they are packed with sodium, they're packed with carbohydrates,

846
00:46:01,120 --> 00:46:05,680
Speaker 1: they're packed with calories. They're jacking them with caffeine, with vitamins.

847
00:46:05,719 --> 00:46:07,799
Speaker 1: I think that's sort of where they are continuing to

848
00:46:07,840 --> 00:46:09,719
Speaker 1: try to excel is figuring out how to get all

849
00:46:09,760 --> 00:46:13,720
Speaker 1: this stuff in the foods and actually making them still

850
00:46:14,360 --> 00:46:17,640
Speaker 1: palatable and taste good. There are a lot of jokes

851
00:46:17,680 --> 00:46:20,520
Speaker 1: about m R E. S UM. You mentioned the bomblet.

852
00:46:20,760 --> 00:46:23,239
Speaker 1: They're called meals ready to Exit. There's a lot of

853
00:46:23,320 --> 00:46:26,680
Speaker 1: jokes about how bad they are because they're so high

854
00:46:26,760 --> 00:46:29,640
Speaker 1: in sodium. You know, they're really not great for the

855
00:46:29,680 --> 00:46:32,360
Speaker 1: body after a couple of days or the digestion literally,

856
00:46:32,400 --> 00:46:36,440
Speaker 1: but they technically have all the nutrients that people wanted them. Um.

857
00:46:36,440 --> 00:46:41,080
Speaker 1: I'm particularly curious about getting fresher foods and vegetables into them,

858
00:46:41,120 --> 00:46:43,239
Speaker 1: because that's still going to be the biggest problem is

859
00:46:43,280 --> 00:46:46,400
Speaker 1: how you get something other than you know, zapple sauce,

860
00:46:46,400 --> 00:46:49,040
Speaker 1: which has a lot of sugar and carbs and sometimes

861
00:46:49,120 --> 00:46:52,960
Speaker 1: caffeine in it. But the difference between m R e's

862
00:46:53,000 --> 00:46:57,080
Speaker 1: for civilians and soldiers is that they are burning their bodies,

863
00:46:57,200 --> 00:46:59,360
Speaker 1: you know, and that's really what these foods are intended

864
00:46:59,400 --> 00:47:01,440
Speaker 1: to do. So I think it's continuing to figure out

865
00:47:01,480 --> 00:47:05,960
Speaker 1: how to make them durable, portable, you know, consistent, and

866
00:47:06,080 --> 00:47:08,440
Speaker 1: so that people will want to eat them. And we

867
00:47:08,520 --> 00:47:12,680
Speaker 1: have a very multi ethnic, multicultural military, and I think

868
00:47:12,760 --> 00:47:15,080
Speaker 1: that's that awesome thing about the variety of m r

869
00:47:15,120 --> 00:47:17,920
Speaker 1: as we have now versus when we were in Vietnam,

870
00:47:18,200 --> 00:47:21,560
Speaker 1: versus the Korean War, World War two. So that to

871
00:47:21,640 --> 00:47:23,680
Speaker 1: me is the exciting thing to see continue to develop.

872
00:47:23,880 --> 00:47:27,920
Speaker 1: Just how you know, being American soldiers, how that is

873
00:47:28,000 --> 00:47:31,920
Speaker 1: just encompassed and this menu, uh so, who knows where

874
00:47:31,920 --> 00:47:33,960
Speaker 1: that is? How that's going to continue and keep going.

875
00:47:34,360 --> 00:47:36,800
Speaker 1: Why do you think there isn't more like vacuum seal

876
00:47:36,920 --> 00:47:39,680
Speaker 1: technology being used. I wonder if that would be an

877
00:47:39,680 --> 00:47:43,040
Speaker 1: alternative or a way to have like fresher foods that

878
00:47:43,040 --> 00:47:45,080
Speaker 1: that could last a little longer. That might just be

879
00:47:45,320 --> 00:47:48,719
Speaker 1: Americans resisting that. I believe that that is already much

880
00:47:49,320 --> 00:47:53,160
Speaker 1: more commonly used for both militaries and civilians. UM in

881
00:47:53,200 --> 00:47:57,440
Speaker 1: Asia and in Europe. I forget exactly where, but I

882
00:47:57,480 --> 00:48:01,360
Speaker 1: believe that that we've just been slower to acquire that. Um,

883
00:48:01,400 --> 00:48:03,439
Speaker 1: I think that's that might be happening more and more,

884
00:48:03,600 --> 00:48:06,040
Speaker 1: but I think we've just been slower to acquire even

885
00:48:06,080 --> 00:48:08,520
Speaker 1: just foods and pouches, has been slower on our ends

886
00:48:08,520 --> 00:48:11,000
Speaker 1: than it has been in other countries. My last question,

887
00:48:11,120 --> 00:48:12,480
Speaker 1: and then I will I will throw it to my

888
00:48:12,520 --> 00:48:15,200
Speaker 1: co host to to to ask any final wrap up questions.

889
00:48:15,520 --> 00:48:19,200
Speaker 1: Did you guys ever have those milks that came in

890
00:48:19,239 --> 00:48:22,120
Speaker 1: a bag when you were in when you were in school. Yeah,

891
00:48:22,120 --> 00:48:25,680
Speaker 1: it's weird milk in a bag. Milk in a bag. Yeah,

892
00:48:25,719 --> 00:48:28,480
Speaker 1: it's like the same um, it's the same amount of

893
00:48:28,560 --> 00:48:31,520
Speaker 1: milk as you would get in the typical paper carton

894
00:48:32,040 --> 00:48:35,040
Speaker 1: that lunch kids get, but it's in this weird bag

895
00:48:35,160 --> 00:48:38,960
Speaker 1: that looks like some kind of um, like a breast

896
00:48:38,960 --> 00:48:41,040
Speaker 1: implant or something. Yeah. Yeah, I was trying to think

897
00:48:41,080 --> 00:48:45,440
Speaker 1: of a different way too. I'm intrigued. You get a

898
00:48:45,440 --> 00:48:48,120
Speaker 1: little straw stab it in there. You have to stab it,

899
00:48:49,000 --> 00:48:51,279
Speaker 1: which which made it a hot commodity. It seemed like

900
00:48:51,320 --> 00:48:52,840
Speaker 1: a bit of a flash in the pan because I

901
00:48:52,840 --> 00:48:55,720
Speaker 1: only remember it for like one year in elementary school,

902
00:48:55,920 --> 00:48:57,680
Speaker 1: and then it was back to Carton's. I wonder what

903
00:48:57,719 --> 00:49:00,480
Speaker 1: the thinking was behind that easier to shift. Maybe you

904
00:49:00,480 --> 00:49:02,439
Speaker 1: could just PLoP them all into a box and didn't

905
00:49:02,480 --> 00:49:06,680
Speaker 1: have to stack them take around in other places. But

906
00:49:07,280 --> 00:49:11,120
Speaker 1: uh milk in a bag, milk in a bag. Aside,

907
00:49:11,840 --> 00:49:13,480
Speaker 1: I do also want to point out that you can

908
00:49:13,520 --> 00:49:17,160
Speaker 1: buy uh mr E's from all over the world online.

909
00:49:17,239 --> 00:49:21,680
Speaker 1: I'm particularly excited about this Korean apparently bulgogi flavored rice

910
00:49:22,320 --> 00:49:24,920
Speaker 1: I've got on the way. Yeah, and I'm going to

911
00:49:25,040 --> 00:49:28,319
Speaker 1: check out the technology there. But while we're waiting for that,

912
00:49:28,760 --> 00:49:31,120
Speaker 1: I want to say, Jacqueline, thank you so much for

913
00:49:31,360 --> 00:49:36,640
Speaker 1: joining us today and giving us this strange and fascinating

914
00:49:36,800 --> 00:49:42,160
Speaker 1: journey through the history of food and the history of militaries.

915
00:49:42,600 --> 00:49:47,520
Speaker 1: For anyone who would like to learn more about service

916
00:49:47,719 --> 00:49:51,400
Speaker 1: veteran stories of hunger and war, where should they go?

917
00:49:51,440 --> 00:49:53,560
Speaker 1: Where can they find the show? What? You can find

918
00:49:53,640 --> 00:49:58,799
Speaker 1: us streaming on all podcasting platforms of course, I heart radio, Apple, etcetera.

919
00:49:58,880 --> 00:50:01,279
Speaker 1: And you can learn more at of this podcast dot org.

920
00:50:01,719 --> 00:50:04,160
Speaker 1: And we are also always sharing a lot of extra

921
00:50:04,360 --> 00:50:08,320
Speaker 1: nerdy food history and outtakes from our veterans on Facebook

922
00:50:08,360 --> 00:50:11,879
Speaker 1: and Instagram. We are at Service Podcast and you by

923
00:50:11,920 --> 00:50:13,879
Speaker 1: this point the time this episode comes out, you will

924
00:50:13,960 --> 00:50:16,680
Speaker 1: have wrapped your first season. Yeah, we just wrapped our

925
00:50:16,719 --> 00:50:19,600
Speaker 1: first season. So we featured um, a number of World

926
00:50:19,640 --> 00:50:22,560
Speaker 1: War two veterans themselves and then also some historians to

927
00:50:22,600 --> 00:50:25,720
Speaker 1: help us sort of recap how World War to change

928
00:50:25,760 --> 00:50:28,520
Speaker 1: the world. Yeah, and that not only is it a

929
00:50:28,600 --> 00:50:31,560
Speaker 1: really fascinating podcast where you learn a lot, it's really

930
00:50:31,560 --> 00:50:35,520
Speaker 1: well produced and and very moving, great storytelling. Really really

931
00:50:35,560 --> 00:50:38,680
Speaker 1: props for a wonderful show. And congratulations on rapping the

932
00:50:38,680 --> 00:50:41,640
Speaker 1: first season. Thank you so much, thanks for having me. Yeah,

933
00:50:41,800 --> 00:50:44,440
Speaker 1: and don't take our word for it, folks, don't delay

934
00:50:44,520 --> 00:50:49,440
Speaker 1: check out the first season, available in its entirety today.

935
00:50:49,520 --> 00:50:53,240
Speaker 1: Thanks as always to our super producer Casey Pegram. Thanks

936
00:50:53,239 --> 00:50:57,120
Speaker 1: to Alex Williams who compose our our banging soundtrack. Thanks

937
00:50:57,160 --> 00:50:59,640
Speaker 1: to Christopher Haciotas, who, as it turns out, is also

938
00:50:59,680 --> 00:51:04,320
Speaker 1: the exactive producer of of this of this delightful show Service. Um.

939
00:51:04,400 --> 00:51:07,799
Speaker 1: He is here in spirit as always. He is like Mufasa,

940
00:51:08,239 --> 00:51:10,600
Speaker 1: just like a lording over all of us, like a

941
00:51:10,680 --> 00:51:14,960
Speaker 1: giant uh stately lyon in the sky. Thanks to. We

942
00:51:14,960 --> 00:51:17,279
Speaker 1: already said to super Case, I'm gonna give him he's

943
00:51:17,280 --> 00:51:20,040
Speaker 1: so nice to think him twice. Um. Thanks to Gabe Losy,

944
00:51:20,080 --> 00:51:23,719
Speaker 1: our incredible research associate. UM I think we we. It

945
00:51:23,719 --> 00:51:26,319
Speaker 1: turns out he's not a bot. Uh. He is an

946
00:51:26,360 --> 00:51:29,080
Speaker 1: actual human person um and he's gonna be on the

947
00:51:29,080 --> 00:51:31,600
Speaker 1: show at some point soon. So you're gonna hear the

948
00:51:31,640 --> 00:51:35,200
Speaker 1: true voice of Gabe. You heard it here first, folks.

949
00:51:35,680 --> 00:51:39,399
Speaker 1: He is the Chicken Tu Trazeni of our show. We'll

950
00:51:39,440 --> 00:51:49,920
Speaker 1: see you next time, folks. For more podcasts for my

951
00:51:49,960 --> 00:51:52,560
Speaker 1: heart Radio, visit the I Heart Radio app, Apple podcast,

952
00:51:52,680 --> 00:51:54,840
Speaker 1: or wherever you listen to your favorite shows.