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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.
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.
Guests:
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 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.
Other episodes you may enjoy:
Mission Orbital Eats: Engineer Foods For Extreme Environments
Making A Meal Fit For An Astronaut
Transcripts for each episode are available within 1-3 days at sciencefriday.com.
Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
QUICK LINKS
This is an episodic podcast, so you can listen to it in any order, but episode one is a great place to start.
Listen to episode one hereAstronaut 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.
Guests:
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 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.
Other episodes you may enjoy:
Mission Orbital Eats: Engineer Foods For Extreme Environments
Making A Meal Fit For An Astronaut
Transcripts for each episode are available within 1-3 days at sciencefriday.com.
Subscribe to this podcast. Follow our show on Instagram, TikTok, Facebook, and Bluesky @scifri and sign up for our newsletters. Got a science question that’s keeping you up at night? Call us: 877-472-4374
Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
Sound Carrot is your source for Family Podcast Discovery. Verified awesome, 0% boring.
Distraction free website, no flashing banners or adverts to steal your attention.
(Some shows do contain their own ads however).
At first I made this site for my kids, but like any dad I got a little over excited. I hope you find it as useful as they do.
Whether you want to listen to them together in the car, or alone in your room - the content is all safe for younger ears.
