How can astronaut food be better?

As NASA plans for longer spaceflights to the moon and Mars, a better menu is important both nutritionally and psychologically.

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.

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