Podcasts about combat ready kitchen how

Hello Well Women; Happy November. On Show this week, I interview Anastacia Marx de Salcedo. She is a nonfiction writer whose work has appeared in the Atlantic, Salon, Slate, Vice, and on PBS and NPR blogs. She has worked as a public health consultant, news magazine publisher, and public policy researcher. She is the author of Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat, also published in Spanish, Japanese, and Chinese, and lives in Boston, Massachusetts.We discuss:The idea that physical activity is more important than diet for healthThe important message that you CAN be healthy at any size as long as you get enough exercise, despite what the marketing and media might say.Andthat every day scientists are discovering new cellular and molecular impacts of physical activity, including that it elevates mood, relieves stress, and has a powerful anti-inflammatory effect. We're all learning together.Get the 2023 Love & Leadership Planner brought to you by The Well Woman Showhttp://wellwomanlife.com/plannerAs always, all the links and information are at wellwomanlife.com/299showThe Well Woman Show is thankful for the support from The Well Woman Academy™ at wellwomanlife.com/academy. Join us in the Academy for community, mindfulness practices and practical support to live your Well Woman Life.

“Nobody can soldier without coffee,” a Union calvary man wrote in 1865. Hidden Kitchens looks at three American wars through the lens of coffee: the Civil War, Vietnam and Afghanistan. And an interview with Anastacia Marx de Salcedo author of “Combat Ready Kitchen: How the U.S. Military Shapes the Way You Eat.” The Civil War:  War, freedom, slavery, secession, union – these are some of the big themes you might expect to find in the diaries of Civil War soldiers. At least, that’s what Jon Grinspan, a curator at the Smithsonian’s National Museum of American History, assumed when he began digging through war journals in the nation’s Civil War archives. “I went looking for the big stories,” Grinspan says. “And all they kept talking about was the coffee they had for breakfast, or the coffee they wanted to have for breakfast.” The Vietnam War:  Coffee may have powered the Union army during the Civil War, but during the Vietnam War, it fueled the GI anti-war movement. In the late 1960s and early ‘70s, as soldiers returning from Vietnam began to question the U.S. role in the war, GI coffeehouses sprung up in military towns outside bases across the country. They became a vital gathering place. Oleo Strut, Fort Hood, TX, Shelter Half, Tacoma, Washington, the Green Machine outside Camp Pendleton, San Diego; Mad Anthony Wayne’s, Waynesville, Mo., outside Fort Leonard, to name a few. As the anti-war movement heated up, these coffeehouses became places where GIs could get legal counseling on issues like going AWOL and obtaining conscientious objector status, and learn about ways to protest the war. Afghanistan: “ The military runs on coffee,” says Harrison Suarez, co-founder of Compass Coffee in Washington DC. “The Marines especially. It’s this ritual.” Suarez and Michael Haft, who started Compass together, first became friends in the Marines over coffee learning how to navigate with a map and compass. As the war in Afghanistan intensified, both Suarez and Haft deployed there with the 1st Battalion, 9th Marines. One of their missions was to help develop the local police force and army. The two men tried to bond with their new Afghan partners over coffee, but the Afghans weren’t having it. The Afghan culture is much more about tea. Regardless of what was in the cups, the experience of gathering together over a hot drink and “taking time to develop a rapport with your partners that you are fighting alongside holds the same.” This story is part of the Hidden Kitchens series “Kimchi Diplomacy: War and Peace and Food.”

This week, we're looking at how food -- and the containers it comes in -- have changed over time, and some of the factors that have influenced these changes. We'll speak with Anastacia Marx de Salcedo about her new book "Combat-Ready Kitchen: How the U.S. Military Shapes The Way You Eat" about the ways military needs have influenced the food we all eat. And we'll speak with statistician Patrick McKnight about the BPA controversy, and how statistics can be used and misused in scientific studies.

Americans eat more processed foods than anyone else in the world. We also spend more on military research. These two seemingly unrelated facts are inextricably linked. If you ever wondered how ready-to-eat foods infiltrated your kitchen, you’ll love this week's episode of A Taste of the Past. Tune in as Linda Pelaccio is on the line with Anastacia Marx De Salcedo, author of the book, "Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat," discussing the secret military history of practically everything you buy at the supermarket.

Host Dave Robertson is joined first by Karel Zimmermann, Markets Director for the Americas of the Puratos Corporation. From finding ways to improve texture to creating convenience through frozen products, Karel takes Dave behind the scenes in the making of baked goods. Plus, Anastacia Marx de Salcedo, author of "Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat," talks to Dave about the history of processed foods. Hear the entertaining take of how the food in your pantry links to military research and the diet of a soldier.

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

One of the more important places for the modern Southern (and American) diet may be... an obscure army base in Natick, Massachusetts. The Combat Feeding Directorate looks just like any other suburban office park, but it's an origin point for many of the processed foods that find their way onto our grocery store shelves. In this episode of Gravy, Anastacia Marx de Salcedo, author of "Combat Ready Kitchen: How the U.S. Military Shapes the Way You Eat," takes host Tina Antolini along on an investigation of how the military's food engineering research for combat rations has filtered down to the food we civilians eat.

Nestled in the woods just outside of Boston sits the U.S. Army Natick Soldier Systems Center. The base does research on the necessities soldiers need on the frontline, such as clothing, shoes, body armor and food. Part of Natick’s mandate is to get the food science it uses in producing military combat rations onto grocery store shelves and into your kitchen. That’s what Anastascia Marx de Salcedo writes about in her new book, “Combat Ready Kitchen: How the U.S. Military Shapes the Way You Eat.” On the latest podcast, we sit down with de Salcedo to discuss the military’s massive influence on the American diet and its ultimate goal of creating a nation that is in a constant state of preparedness for the next war.