Figuring out how to mass produce combat-ready meals for the Canadian military isn't an easy task. Figuring out how to make those meals not taste like sludge is even harder. But that's Edith Jutras' job. She's the manager of the National Combat Rations Program and her team is responsible for producing up to two million meals per year. She joins Dave to discuss how the military is fed in the field, how meals have such long shelf lives and why eggs are no longer on the menu.