MRE: THE BREAKFAST, LUNCH, AND DINNER OF CHAMPIONS
April 21, 2023Matt Fratus
Master Sgt. Kevin Cartino, 1st Combat Camera Squadron first sergeant, shows off the MRE he was given during an information operations scenario during exercise Scorpion Lens, Fort Jackson, South Carolina, Feb. 25, 2020. US Army photo by Staff Sgt. Sean Campbell.
Most American military veterans can remember their first MRE. For some, it might be a fond memory. For others, it may evoke feelings of nausea or outright disgust. Though beloved by certain survivalist types, meals ready to eat are not a cuisine that most normal people would enjoy.
But, of course, soldiers don’t go to war to eat delicious food — they go to fight. And for that purpose, there is no better grub than the quasi-edible contents of an MRE.
In 1775, the Continental Congress mandated that the United States Army supply each of its enlisted men with a set quantity of certain food provisions. The rations comprised a mix of meat or fish, flour or bread, peas or beans, spruce beer or cider, and a little molasses.
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