One day, by looking closely at something completely ordinary, Anastacia Marx de Salcedo stumbled upon the deep involvement of the American army in our food system. That realization led to three years of research and a book, Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat, which was covered widely in the national and international press. She’s interested in the things that are hiding in plain sight, often buried in reams of bureaucratic documents and jargon-filled professional journals. Her current writing passions are industrial food science, microbial “farms,” and non-munitions military technology transfer; her desk drawer contains a half-written memoir about food and life on an Ecuadorian hacienda, deemed “way too gloomy” by her agent. She’s worked as a public health consultant, the publisher of a newsmagazine, and a public policy researcher. She was born in New York City, graduated from Columbia College, and lives in Boston.