Eagle Industries

Archive for the ‘Field Gourmet’ Category

BioLite – FirePit Griddle, Lid, and Prep & Grill Toolkit

Wednesday, October 28th, 2020

BioLite has introduced some companions for their FirePit; a Griddle, Lid, and Prep & Grill Toolkit. The pieces can be purchased alone, as a kit, or complete with a FirePit.

The non-stick cast iron griddle is preseasoned and designed specifically to fit on top of a BioLite FirePit, offering 130 sq in of cooking surface.

The lid is designed to fit on top of the FirePit and incorporates handle and vent.

Made of rust-resistant food grade stainless steel, the Roll-Up Cooking Utensil Kit consists of a allotted metal spatula with integrated bottle opener, locking tongs, Santuko knife and roll-up storage mat.


Travel to Cuba and Vietnam with Chef Jennifer’s Culinary Creations

Monday, September 14th, 2020

[Kittery, ME] Sept 10, 2020—Created to elevate expectations of what prepared meals can taste like, Good To-Go is launching two new dishes, just in time for the crisp days of Fall (and WFH lunches)—Chicken Pho and a Cuban Rice Bowl. These delicious Cuban and Vietnamese staples offer a culinary experience unlike any other packaged meal. Using healthy, recognizable and pronounceable ingredients, the Chicken Pho and Cuban Rice Bowl deliver the fuel needed to get through whatever adventure or task lies ahead. Both meals will be available through Good To-Go’s website and retailers in single and double servings starting September 9, 2020.

These two new recipes, connecting diners to different corners of the world, came from multiple points of inspiration:

“On a month-long trip to Vietnam in 1998, my partner/chef Anita Lo and I fell in love with the country’s Pho,” said Chef Jennifer Scism. “We would go from town to town searching out the best. My favorite memory was that Pho was often served for breakfast…noodles for breakfast? Yes please!”



This popular street food is known the world over for its comforting effects. The steaming, savory and immensely aromatic broth is the foundation of this restorative dish. Notes of cinnamon and star anise, followed by fresh ginger and clove keep it authentic. Braised chicken thighs, cabbage, scallion and cilantro provide the additional sustenance needed for any adventure.

“While living in NYC, I became obsessed with a little Cuban restaurant on 8th street near NYU,” said Scism. “It was the first time I had had a Cubano sandwich. From that point on, I began my search for the best Cuban food. Little dives in Florida gave me more insight into the culture and the food, but who would think my adopted hometown of Kittery, Maine would have one of the best Cuban takeout joints? La Casita, the little orange and blue shack on the traffic circle, puts out some of the best Caribbean food I’ve ever had, and my Cuban Rice Bowl is homage to their delicious rice and bean dishes.“



Big, bold flavors with a balanced spice take this rice bowl to new heights. The combination of rice and beans creates a complete protein—providing you with all the amino acids you need to go that extra mile. While this meal is vegetarian, even the hungriest of carnivores will appreciate the 15g of protein per serving. Garlic crema sauce and plantains create unique flavors you’ll find in no other camp meal.

In 2020, Good To-Go is also launching updated packaging across the line, with these two new additions offering the first peek at the new format. Larger callouts help adventurers choose the right meal(s) based on calories, protein and other dietary preferences while the vibrant colors and icons reminiscent of Maine and the outdoors remain.

Good To-Go was founded by Jennifer Scism, an award-winning chef and long-time co-owner of Annisa, a nationally recognized restaurant in New York’s Greenwich Village, and David Koorits, an outdoor enthusiast who has spent his career as a wilderness therapy counselor, ski patroller, wildland firefighter and nurse. Scism’s career has long been focused on the importance of good food. She has cooked at NY Times 4-Star rated restaurants, traveled to over 20 countries studying regional foods, and along with her team from Annisa, beat Mario Batali on the TV Food Network’s Iron Chef program. Started in 2014, a time when the market was craving something tastier and healthier, Good To-Go has won multiple outdoor industry awards and start-up competitions, while they continue to add people-power and production space to address demand. Today, the brand’s dehydrated gourmet meals are sold in over 700 stores nationwide and in Canada. More info can be found at www.goodto-go.com.


Tuesday, August 18th, 2020

VSSL has just launched their Java Kickstarter campaign for a compact, hand cranked coffee grinder. That’s right, a coffee grinder. Sure, they’re well known for their first-aid and survival kits, but once you get the basics covered it’s time for living, and nothing says loving more than a fresh brewed cup of coffee.

Like every other VSSL product, Java is encased in an aircraft grade aluminum tube. They’ve created a novel means to grind the beans. Their clip and flip carabiner converts to a grinder handle. And this isn’t some simple coffee grinder. This stainless steel burr grinder has 30 unique settings, so you’ll get your grinds just how you want them.

Learn more at www.kickstarter.com/projects/toddweimer/vssl-java-brew-epic-coffee-anywhere.

BRCC Canned Coffee

Sunday, April 12th, 2020

Now you can order Black Rifle Coffee in a can.

12 packs of 11 oz cans are available in two flavors:

-Espresso Mocha: Espresso Mocha comes to you with an explosive coffee backbone and a freedom-filled mocha finish.

-Espresso with Cream: Espresso with Cream features smooth Colombian coffee accented by a well-deserved splash of decadent sweet cream.


DLA, DOD Partnership Provides Operational Meal Options

Saturday, March 7th, 2020

PHILADELPHIA, March 3, 2020 —

For 40 years, warfighters have feasted on the “famous” Meal, Ready-to-Eat. But thanks to a partnership between the Defense Logistics Agency Troop Support Subsistence supply chain and the Department of Defense Combat Feeding Directorate, that is not the only individual combat ration available.

Today, there are several different types of individual rations with varying menu options to fuel the body for warfighters serving in traditional field locations, on the front line of an initial encounter and in locations with extreme temperatures.

As operational environments and warfighters’ physical demands change, so do the requirements that begin a ration’s life cycle.

“The service will determine that they need a specific ration to fulfill a specific need,” Harry Streibich, Subsistence Operational Rations division chief, said. “Then Natick [Department of Defense Combat Feeding Directorate] conducts research to test and develop a meal that meets the services operational and nutritional requirements.”

According to a representative from the Combat Feeding Directorate, the life cycle of an individual ration, can span a decade from concept to the field.


“In general, most changes require from 24-36 months when you consider product development, nutritional analysis, accelerated storage and sensory evaluation, field testing with soldiers, Joint Service Operational Ration Forum (JSORF) review, technical data and procurement documents finalized and transitioned to Defense Logistics Agency Troop Support,” a Combat Feeding Directorate representative said.

Once the service approves the new ration, the Subsistence supply chain procures it.

“Individual rations are provided by three to four primary vendors who make the entrees and assemble the rations in-house,” Streibich said. “Through a network of subcontractors, the vendors provide the individual components of each ration.”

The MRE is the longest standing individual ration, and the most purchased ration from DLA.

“At the beginning of the year we buy at least 2.5 million cases of MREs,” Streibich said. “Based on usage we buy additional cases half way through [the year]. This year alone we are expecting to buy an additional 650,000 cases.”

Streibich said that for fiscal 2019, Subsistence bought $434 million of individual rations. Of that, the MRE represented $421 million, which represents 96 percent of all individual ration sales.

Dynamic needs, specialized options

For warfighters finding themselves in the initial stages of conflict, they have the option of the First Strike Ration – a compact, eat-on-the-move meal.

The FSR was created about 10 years ago, and Subsistence purchases approximately 60,000 cases each year, according to Streibich.

“It is a stripped down version of MRE that meets the immediate needs of the warfighter for the first 72 hours of battle,” Streibich said.

Another individual ration that units can request is the Modular Operational Ration Enhancement for warfighters operating in environments of extreme heat or cold, Streibich said. The MORE provides extra calories to account for strenuous activity in high altitude, cold weather or hot weather environments.

“This meal supplements the MRE, and provides higher calorie foods such as dehydrated items that will not freeze in colder climates such as in Alaska or Norway, “Streibich said.

Subsistence also provides rations for Warfighters with religious dietary restrictions.

The Troop Support rations team procures about 40,000 cases of Halal and 8,000 cases of Kosher meals to meet the yearly demand, Streibich said.

Global, dynamic readiness

Regardless of the warfighters’ mission, each individual ration is designed as a packaged, shelf-stable item intended to provide complete and balanced nutrition, the Combat Feeding Directorate representative said. 

“These rations are typically used to sustain individuals during operations that prevent the use of organized food service facilities,” the Combat Feeding Directorate representative said. “They may be consumed continuously and exclusively for several days, or longer, based on mission requirements and logistics infrastructure within an area of operations.”  

For more information about Operational Rations, visit DLA Troop Support’s Operational Rations web page.

By Alexandria Brimage-Gray

ORSWM 20 – Camp Fare Gourmet Meals

Friday, January 31st, 2020

Most of the backpacking food you run across at OR are dehydrated. Camp Fare offers ready to eat entrees and sides, in retort pouches like MREs.

Created by Andrew Sarda, an executive chef, outdoorsman, and world traveler, Camp Fare meals are not only tasty, but healthy as well, using fresh ingredients. Like MREs, these meals are shelf stable for years, depending on how they are stored.

This was my favorite find at OR. I tried everything but the Salmon and it was magnifique. I hope they expand their line. Coming soon to the Air Force with maybe a nice Chianti?


ORSWM 20 – Milkman Powdered Chocolate Milk

Thursday, January 30th, 2020

I’d never thought I’d say hat about powdered anything, but Milkman Powdered Milk tastes great.

It is available in regular and chocolate flavors, it offers a way to take milk with you, wherever you go. Just add water. The quart packages are shelf stable for one-year.

It is low-fat but a quart package of the chocolate offers 18g of protein per serving.

Installation Issues MOREs to Meet Caloric Needs of Trainees

Wednesday, January 29th, 2020

FORT LEONARD WOOD, Mo. — Fort Leonard Wood’s trainees are feeling the benefits of additional nutrients during high-intensity training events.

The Modular Operational Rations Enhancements — commonly referred to as MOREs — provide Soldiers with 1,000 additional calories in the form of protein and electrolytes.

According to Capt. Elizabeth Ressler, Moncrief Army Health Clinic Nutrition Care Division chief at Fort Jackson, South Carolina, MOREs were developed to compensate for calorie deficits Soldiers experience during high-intensity activities and are designed to compensate for lost nutrients without replacing daily meals. Caloric deficits have been found to decrease performance, health and overall readiness.

In August 2019, the U.S. Army Center for Initial Military Training authorized MOREs for basic combat trainees during 17 of the especially physically demanding field training days.

“MOREs can be utilized in support of the Army’s Holistic Health and Fitness System,” said Lt. Col. Peggy Kageleiry, Army Center for Initial Military Training Public Affairs director at Joint Base Langley-Eustis, Virginia. “The nutritional readiness domain of H2F encompasses the Army’s nutrition-centric programming and covers all aspects of optimal health, performance and recovery in close proximity to where Soldiers train.”

According to Bill Moffitt, Fort Leonard Wood’s installation food program manager, the post received more than 1,700 cases of cold-weather MOREs in October. The small packaged snacks, including caffeinated pudding and gum, dried fruit, energy gel packs and filled pretzels offer drill instructors here quick, authorized nutritional supplement options for trainees before, during and after events.

Caffeine — historically restricted in basic combat training — is used to provide and replenish energy and is distributed in a controlled manner.

Company E, 2nd Battalion, 10th Infantry Regiment has seen the benefits of MOREs since integrating them into their BCT training schedule in the fall.

“The MOREs provide trainees a little extra fuel during increased levels of stress,” said Company E Commander Capt. Michael Krant. “There’s a mental element where trainees get a little pick me up by being able to have a quick snack during some of the more stressful parts of their training.”

MOREs have been authorized for use during specific BCT events such as The Hammer, The Anvil and The Forge — some of the most physically demanding basic combat training days.

Company E drill sergeant Staff Sgt. La-Tia Rondeau said she has seen the benefits that MOREs bring to trainees during energy sapping events like ruck marches.

“Because we only utilize them during certain events, I believe it has been extremely beneficial — especially when they eat before, during and after (events),” Rondeau said. “They have more energy, they stay awake and they’re more alert throughout the ruck march.”

Pfc. Oksana Schornak, a Company E trainee, said the boost of energy MOREs provide helps trainees accomplish team tasks.

“It gives us a lot of energy,” she said. “If everyone has the energy we can do it together.”

Rondeau added that the convenient size of the snacks reduces the amount of interruptions during the marches, expediting the overall process.

“We give (the MOREs) to them before and tell them when they can eat it,” Rondeau said. “They can pull it out of their pocket, eat it, and we continue the mission.”

“It’s quick to eat, especially if we have to be quick on our feet,” Schornak added.

According to Kageleiry, the H2F System is the Army’s investment in enhancing Soldier lethality and readiness and optimizing physical and non-physical performance and demonstrates the Army’s commitment to its people, the Army’s greatest strength and most important weapon system.

Krant said when used sparingly, the MOREs are helping his trainees meet their potential.

“The calories we’re adding into our trainees’ days are matching the intensity we’re expecting out of them on those days,” he said. “They get (MOREs) when they’ll be most beneficial — during that high-exertion training. We’re getting good results and great feedback.”

By Amanda Sullivan