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Follow along as food reporter Priya Krishna takes us on a journey through the world of M.R.E.s. Short for Meals, Ready to Eat, M.R.E.s are thick pouches of shelf-stable rations created for the United States military. They’re not particularly fancy or appetizing, and they’re technically not allowed to be sold commercially if made under a government contract (most are). But when pandemic-induced panic buying kicked into high gear in early 2020, interest in M.R.E.s boomed. Scientists and engineers spend years perfecting them for service members on operations away from dining halls or field kitchens. Is the beef ravioli as nutritious as possible, and shelf stable for up to three years? Can it survive a drop from a helicopter, or blistering desert temperatures? And — as Priya wonders and finds out — does it taste good?

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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).

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