So that was my least favorite.Ĭlose-up of the NASA label on a package of cherry blueberry cobbler, food scientist Vickie Kloeris' favorite space food. And so not only was it peas, which I didn't like, but it was really thick. And because it was in a pouch, it had to have a certain level of viscosity. The thing about the split pea soup - it was in a pouch. Vickie Kloeris: I guess for me, just personally, it was the split pea soup. This interview has been edited for length and clarity.ĬollectSPACE (cS): So we know what was your favorite, but what was your least favorite food item that you sent into space? Kloeris shares more details about the desserts' development and more anecdotes from her NASA career in her newly released memoir, " Space Bites: Reflections of a NASA Food Scientist," published by Ballast Books.ĬollectSPACE spoke with Kloeris about the book, space food and the challenges facing her successors as commercial spaceflight expands and astronauts embark on longer space missions. Plus, the cherry-blueberry cobbler was just "really, really good."įood scientist Vickie Kloeris (at left) in the Space Food Systems Laboratory at NASA's Johnson Space Center in Houston with International Space Station Expedition 32 crew members Sunita Williams, Akihiko Hoshide and Joe Acaba in July 2010. And they were they were highly accepted." "We really thought that, from the psychological perspective, having a dessert that you could warm up would be great. More than just a desire to satisfy astronauts' sweet tooths, Kloeris and her team in the Space Food Systems Laboratory felt there were benefits to adding desserts to the crew members' menus. "It wasn't until we got into the International Space Station that we finally got the funding to develop some products, and the first thing that came up was desserts." All we were doing was, if a product went away, we would find a commercial product to replace it," she said in an interview with. "During the shuttle program, we really weren't doing any product development. Of all of the freeze-dried, thermostablized and off-the-shelf food items that she helped send into space, Vickie Kloeris' personal favorite was the cherry-blueberry cobbler.Ī food scientist at NASA's Johnson Space Center in Houston for 34 years, Kloeris not only enjoyed the cobbler, but helped to develop it.
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