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Astronaut food is not known as a frontier of culinary imagination, unless you count rehydrated shrimp cocktail. As NASA prepares for longer trips to the moon and Mars, is space cuisine ready for an overhaul?
Flora speaks with retired astronaut Clayton Anderson, who spent 167 days in space, and chef David Skinner, who has advised NASA on how to make food for astronauts better.
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Segment Guests
Clayton Anderson
Clayton Anderson spent 15 years as a NASA astronaut, with stints on the International Space Station in 2007 and 2010. He’s currently based in Nebraska.
David Skinner
David Skinner is the executive chef and owner of Eculent and Ishtia, two Houston restaurants. He’s advised NASA on how to make food for astronauts better.
Segment Transcript
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About Flora Lichtman
Flora Lichtman is a host of Science Friday. In a previous life, she lived on a research ship where apertivi were served on the top deck, hoisted there via pulley by the ship’s chef.
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