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.