What gourmet food is heading to the International Space Station next? It could be butternut squash puree garnished with honey cinnamon Greek yogurt, a recipe developed by the HTHS culinary team of Nailah Johnson, Cloe Wilson and Brittany Long under the tutelage of Chef Anna Hallman.
This HTHS culinary team recently won the NASA HUNCH culinary competition held at the U.S. Space and Rocket Center in Huntsville.
Bob Zeek, veteran coordinator of the program at Huntsville’s Marshall Space Flight Center said, “This is not just preparing a recipe. Students had to learn about sodium content, consistency, rehydration and texture.”
This year’s challenge was vegetable dishes — preferably spicy ones. The winning HTHS team is vying for a chance to compete in the national competition at the Houston Space Center later this spring.
– Submitted by Trussville City Schools.
