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