A team of Rising Scholars from 鶹ѡColumbiana County cooked up a recipe trying earn a spot in the finals of the NASA HUNCH culinary competition at the Johnson Space Center in Houston later this spring, but the team’s score was not enough to advance this year.
Each year, NASA provides a new theme for its culinary challenge and this year it required students to create a pasta dish. Following months of research, testing and perfecting its recipe, the team of five Rising Scholars presented a spicy turkey and portabella pasta dish. NASA’s strict dietary and nutritional requirements led the team to use shredded zucchini for its pasta, while adding tomatillos, serrano peppers, jalapeno peppers, portabella mushrooms and other seasonings for taste.
The team members participating in this year’s culinary challenge included Madison (Vixx) Mohrbacher from Crestview High School; Karrin Diegdio from United Local Schools; Megan Luli of Salem Junior High School; and Victoria Jackson and Alivia Zepernick from Leetonia Local Schools.
They prepared and served the dish during a recent preliminary judging, while answering questions from a panel of 10 judges, including the decision to create a spicy dish. Scholar Mohrbacher explained that the spiciness of the food is critical to the overall flavor panels needed for space.
“Because there is no gravity in space, the astronauts’ sinuses don’t work like they do on Earth. The astronauts always feel ‘stuffed up’ or like they have a cold,” she explained. “This changes their taste buds and that is why we make the dish spicy. In space, it won’t taste as spicy as it does on Earth.”
Last year, a team of 鶹ѡRising Scholars from Columbiana County qualified for the trip to Houston and competed against nine other teams representing culinary schools and high schools from across the country and one from Japan.
The High Schools United with NASA to Create Hardware (HUNCH) program was launched by NASA in 2003 with three schools. Today, hundreds of high schools across the country are involved with its project-based learning programs through which students learn skills and find career opportunities. The Culinary Arts Challenge is one of several categories.
“The culinary arts program teaches students how the body processes food in space and how this impacts the nutritional requirements for astronauts,” explained Dr. Jessica Paull, Rising Scholars coordinator. “Students had to create a recipe that fulfills the nutritional requirements while maintaining its flavor. Preparing food to eat in space is not easy.”
The first phase of the program involves learning about food processing/food science and how the body’s response to microgravity affects the astronauts’ nutritional needs in space. Students researched different methods of processing food for microgravity; how the entrée would be reconstituted for eating in space; and the physiological changes that cause astronauts to need additional fiber, low sodium, certain calories and flavorful foods.
Schools from across the country create entrees that are judged locally by food industry personnel and community members. After those preliminary competitions, eight teams with the highest scores are invited to the Johnson Space Center for a final competition judged by NASA’s food lab personnel, industry professionals, astronauts and the International Space Station program office. The winning entrée will be processed by the Johnson Space Center lab and sent up to the station for astronauts to enjoy.
Rising Scholar mentors who worked with the culinary competition team include Olivia Rice, Maddie Cole, Ashtyn Snyder, Emilie Carlile and Grace Huddlestun.
Cutline A: Rising Scholars who participated in this year’s HUNCH culinary competition included (from left) Madison “Vixx” Mohrbacher, Alivia Zepernick, Megan Luli, Victoria Jackson and Karrin Diegdio.
Cutline B: The team of chefs and mentors included (from left) Mentors Ashtyn Snyder and Grace Huddlestun; Madison "Vixx" Mohrbacher; Alivia Zepernick; Megan Luli; Victoria Jackson; Karrin Diegdio; Dr. Jessica Paull, program advisor; and mentors Maddie Cole; Olivia Rice and Emilie Carlile.
Cutline C: Preparing the food.
Cutline D: Rising Scholars presenting their own cuisine creation to a panel of local judges.