NASA and Food & Wine magazine teamed up to talk Thanksgiving gravy in a live event hosted on the magazine's Instagram account on Nov. 18, 2021.
Chef Josh Miller of Food & Wine (upper right) cooked a gravy recipe featuring chili peppers in celebration of the first-ever harvest of chili peppers on the International Space Station.
In this excerpt Applied Sciences Water program area scientist Christine Lee (lower left) discusses how NASA's fleet of Earth science satellites help us grow peppers, corn and other staples of the American Thanksgiving meal, as well as understanding our home planet overall.
Want to make this out-of-this-world gravy yourself? Here's the recipe:
During the event, Food & Wine host Kat Kinsman put forward questions submitted by the magazine's readers.
In this excerpt she asks NASA's Kennedy Space Center's Matt Romeyn (lower right) to explain how how plants know where to grow when there's little to no gravity.
In this excerpt Christine Lee of NASA's Jet Propulsion Laboratory in California discusses how NASA works with federal, state and local agencies, as well as farmers and others to best use NASA data.
A question that Food & Wine received from its readers was of astronaut's taste buds change in space. Spoiler alert, in the above clip, Romeyn says the answer is yes and in fact they crave spicier foods, making the recent harvest of Hatch chilis on the Space Station a very popular astronaut event.
More about how NASA supports growing food, on our home planet and beyond, can be found at: https://www.nasa.gov/subject/20266/food
