1 00:00:00,000 --> 00:00:05,605 >> HI, EVERYONE, THANK YOU FOR 2 00:00:05,605 --> 00:00:08,007 JOINING US MONDAY MORNING LIVE. 3 00:00:08,007 --> 00:00:10,710 THIS IS IN HOUSTON, THE FINAL 4 00:00:10,710 --> 00:00:13,079 CULINARY PROGRAM FOR HUNCH, NASA 5 00:00:13,079 --> 00:00:15,348 TO CREATE HARDWARE. 6 00:00:15,348 --> 00:00:18,685 WE'VE GOT TEAMS AS FINALISTS AND 7 00:00:18,685 --> 00:00:21,187 THEY'RE COOKING UP THE RECIPE 8 00:00:21,187 --> 00:00:25,992 THEY THINK IS WORTHY TO BE FLOWN 9 00:00:25,992 --> 00:00:26,826 TO THE SPACE STATION. 10 00:00:26,826 --> 00:00:29,195 AND TO TALK MORE ABOUT HUNCH, 11 00:00:29,195 --> 00:00:29,896 I'VE GOT TYLER. 12 00:00:29,896 --> 00:00:30,764 >> THANK YOU FOR JOINING US. 13 00:00:30,764 --> 00:00:31,531 >> THANK YOU FOR HAVING ME. 14 00:00:31,531 --> 00:00:33,700 >> CAN YOU TELL US A LITTLE MORE 15 00:00:33,700 --> 00:00:35,001 ABOUT HUNCH AND ABOUT THE 16 00:00:35,001 --> 00:00:36,436 CULINARY CHALLENGE GOING ON 17 00:00:36,436 --> 00:00:36,636 TODAY? 18 00:00:36,636 --> 00:00:38,004 >> SURE. 19 00:00:38,004 --> 00:00:41,007 SO, HUNCH IS A NASA OUTREACH 20 00:00:41,007 --> 00:00:42,275 PROGRAM THAT PARTNERS WITH 21 00:00:42,275 --> 00:00:44,844 INDUSTRY, ACADEMIA AND STUDENTS, 22 00:00:44,844 --> 00:00:46,913 TO GIVE STUDENTS REAL WORLD 23 00:00:46,913 --> 00:00:49,315 PROJECT TO INTRODUCE FOR NASA. 24 00:00:49,315 --> 00:00:51,751 THAT INCLUDES SOFTWARE AND 25 00:00:51,751 --> 00:00:54,454 HARDWARE, AND CULINARY AND 26 00:00:54,454 --> 00:00:54,788 VIDEO. 27 00:00:54,788 --> 00:00:57,056 IT'S AMAZING HUNCH CULINARY 28 00:00:57,056 --> 00:00:57,857 CHALLENGE. 29 00:00:57,857 --> 00:00:59,993 OUT OF 37 SCHOOLS THAT 30 00:00:59,993 --> 00:01:01,961 PARTICIPATED IN THE CULINARY 31 00:01:01,961 --> 00:01:03,496 CHALLENGE, A FOOD SCIENCE REPORT 32 00:01:03,496 --> 00:01:05,632 AND WENT TO THE FOOD LAB THAT 33 00:01:05,632 --> 00:01:08,301 WERE REVIEWED FOR NUTRITIONAL 34 00:01:08,301 --> 00:01:12,472 AND CALORIC, THEY HAVE TEN 35 00:01:12,472 --> 00:01:13,873 FINALISTS, AND A WINNING RECIPE 36 00:01:13,873 --> 00:01:20,079 WILL BE AT THE FOOD LAB TO THE 37 00:01:20,079 --> 00:01:21,548 SPACE STATION FOR THE CREW TO 38 00:01:21,548 --> 00:01:21,748 ENJOY. 39 00:01:21,748 --> 00:01:26,853 >> THAT'S MANY -- IMPRESSIVE. 40 00:01:26,853 --> 00:01:28,988 WHEN DID THIS START? 41 00:01:28,988 --> 00:01:29,289 DEVELOPING? 42 00:01:29,289 --> 00:01:31,357 >> THIS STARTED AT THE BEGINNING 43 00:01:31,357 --> 00:01:33,693 OF THE SCHOOL YEAR AND APRIL 4TH 44 00:01:33,693 --> 00:01:36,663 TO ENSURE THAT THEY UNDERSTOOD 45 00:01:36,663 --> 00:01:38,097 THE FOOD SCIENCE FOR THE HUMAN 46 00:01:38,097 --> 00:01:39,799 BODY AND SPACE FLIGHT. 47 00:01:39,799 --> 00:01:42,702 THE CALORIC AND NUTRITIONAL 48 00:01:42,702 --> 00:01:45,505 GUIDELINES LIKE FAT, CALORIES, 49 00:01:45,505 --> 00:01:48,007 SODIUM, INTAKE, ALL OF THAT IS 50 00:01:48,007 --> 00:01:49,709 VERY IMPORTANT ABOUT SPACE 51 00:01:49,709 --> 00:01:53,012 FLIGHT BECAUSE THE BODY REACTS 52 00:01:53,012 --> 00:01:55,248 DIFFERENTLY IN MICROGRAVITY. 53 00:01:55,248 --> 00:01:56,749 THOSE WERE IN AUGUST AND 54 00:01:56,749 --> 00:01:59,352 SEPTEMBER AND THE FOOD LAB AT 55 00:01:59,352 --> 00:02:01,454 THE JOHNSON SPACE CENTER 56 00:02:01,454 --> 00:02:03,156 REVIEWED THOSE AND GAVE FEEDBACK 57 00:02:03,156 --> 00:02:05,859 TO THE STUDENTS WHO PRODUCED TWO 58 00:02:05,859 --> 00:02:10,430 RECIPES FOR THE FOOD LAB AND 59 00:02:10,430 --> 00:02:12,599 LOOKED THROUGH IN NOVEMBER AND 60 00:02:12,599 --> 00:02:14,834 DECEMBER AND MAINTAINED STRICT 61 00:02:14,834 --> 00:02:16,002 GUIDELINES THAT NASA GOES BY FOR 62 00:02:16,002 --> 00:02:17,904 THE SPACE STATION AND THEN THE 63 00:02:17,904 --> 00:02:19,138 PRELIMINARY CHALLENGES HAPPEN 64 00:02:19,138 --> 00:02:20,473 FROM JANUARY AND MARCH. 65 00:02:20,473 --> 00:02:23,142 THOSE PRE LIMBS BASICALLY JUDGE 66 00:02:23,142 --> 00:02:25,845 AND GRADE THOSE BASED ON 67 00:02:25,845 --> 00:02:28,882 CRITERIA SET BY NASA FOOD LAB IN 68 00:02:28,882 --> 00:02:31,951 THE HUNCH ROOM AND THOSE 69 00:02:31,951 --> 00:02:34,587 FINALISTS MET THE STRICT 70 00:02:34,587 --> 00:02:34,888 GUIDELINES. 71 00:02:34,888 --> 00:02:35,688 >> AWESOME. 72 00:02:35,688 --> 00:02:36,556 SO WHAT IS-- 73 00:02:36,556 --> 00:02:38,391 HOW IS THIS IMPORTANT FOR THE 74 00:02:38,391 --> 00:02:38,658 STUDENTS? 75 00:02:38,658 --> 00:02:41,394 HOW DOES IT KIND OF PAVE THE WAY 76 00:02:41,394 --> 00:02:43,563 FOR COLLEGE OR CAREERS 77 00:02:43,563 --> 00:02:43,863 AFTERWARDS? 78 00:02:43,863 --> 00:02:46,332 >> SO HUNCH, OUR GOAL IS TO GIVE 79 00:02:46,332 --> 00:02:49,102 THEM PRODUCTS THAT THEY HAVE THE 80 00:02:49,102 --> 00:02:52,639 EXPERIENCE WITH HOW THE INDUSTRY 81 00:02:52,639 --> 00:02:52,839 WORKS. 82 00:02:52,839 --> 00:02:55,608 AND THE STUDENTS GET TO WORK 83 00:02:55,608 --> 00:02:55,975 WITH-- 84 00:02:55,975 --> 00:02:57,477 GETTING FEEDBACK FROM INDUSTRY 85 00:02:57,477 --> 00:03:00,813 LIKE LOCAL CHEFS AND THE FOOD 86 00:03:00,813 --> 00:03:02,682 SCIENCES, FOOD SCIENTISTS AND 87 00:03:02,682 --> 00:03:04,050 NATIONAL PERSONNEL AND THEY GET 88 00:03:04,050 --> 00:03:06,252 THE REAL WORLD EXPERIENCE OF 89 00:03:06,252 --> 00:03:09,222 CREATING DISHES AND MEETING 90 00:03:09,222 --> 00:03:10,957 DEADLINES AND THE EXPOSURE THAT 91 00:03:10,957 --> 00:03:13,159 THIS PROVIDES FOR THE WINNING 92 00:03:13,159 --> 00:03:14,928 TEAM AND FINALISTS AND NASA GETS 93 00:03:14,928 --> 00:03:16,262 A PRODUCT THAT THE CREW MEMBERS 94 00:03:16,262 --> 00:03:17,664 GET TO ENJOY. 95 00:03:17,664 --> 00:03:19,332 CREW MEMBER GET A LOT OF HANDS 96 00:03:19,332 --> 00:03:22,735 ON PICKING OF THE RECIPES, LIKE 97 00:03:22,735 --> 00:03:26,639 THE CREW CHOSE FRUITS AND 98 00:03:26,639 --> 00:03:28,074 VEGETABLES, AND NASA GETS TO 99 00:03:28,074 --> 00:03:29,909 PROVIDE SOMETHING THE STUDENTS 100 00:03:29,909 --> 00:03:36,549 WORKED ON, AND THE STUDENTS 101 00:03:36,549 --> 00:03:36,749 GET-- 102 00:03:36,749 --> 00:03:37,317 >> THAT'S FANTASTIC. 103 00:03:37,317 --> 00:03:38,284 THANK YOU SO MUCH FOR YOUR WORK 104 00:03:38,284 --> 00:03:40,553 ON THIS PROJECT AND I THINK 105 00:03:40,553 --> 00:03:44,924 WE'RE GOING TO GO MEET SOME OF 106 00:03:44,924 --> 00:03:45,124 THEM. 107 00:03:45,124 --> 00:03:46,259 >> THANK YOU. 108 00:03:46,259 --> 00:03:48,094 >> WE'RE GOING TO HANG OUT WITH 109 00:03:48,094 --> 00:03:51,831 SOME OF THE TEAMS HERE AND MEET 110 00:03:51,831 --> 00:03:52,632 WITH THE MEMBERS. 111 00:03:52,632 --> 00:03:54,434 HI, CAN YOU TELL ME WHAT YOU'RE 112 00:03:54,434 --> 00:03:56,869 WORKING ON AND WHERE YOU GO TO 113 00:03:56,869 --> 00:03:57,103 SCHOOL. 114 00:03:57,103 --> 00:04:01,674 >> I WORKED ON-- 115 00:04:01,674 --> 00:04:02,775 (INAUDIBLE) 116 00:04:02,775 --> 00:04:06,112 >> AWESOME, NICE TO MEET YOU. 117 00:04:06,112 --> 00:04:08,147 >> OKAY. 118 00:04:08,147 --> 00:04:08,915 YOU HAVE EXTRA? 119 00:04:08,915 --> 00:04:14,887 BECAUSE I'M HUNGRY. 120 00:04:14,887 --> 00:04:38,444 >> THIS IS READY TO GO IN THE 121 00:04:38,444 --> 00:04:38,845 OVEN. 122 00:04:38,845 --> 00:04:39,979 I'LL BRING THIS OVER. 123 00:04:39,979 --> 00:04:46,319 >> JUST BRING ONE OF THEM. 124 00:04:46,319 --> 00:04:48,187 >> HI, TELL ME WHERE YOUR TEAM 125 00:04:48,187 --> 00:04:50,790 IS FROM AND WHAT YOU'RE MAKING 126 00:04:50,790 --> 00:04:50,990 TODAY. 127 00:04:50,990 --> 00:04:53,493 >> WE'RE FROM OHIO, IN BETWEEN 128 00:04:53,493 --> 00:04:54,093 DAYTON AND CINCINNATI. 129 00:04:54,093 --> 00:04:54,861 >> WOW, OKAY. 130 00:04:54,861 --> 00:04:57,130 SO WHAT IS YOUR MEAL THAT YOU'RE 131 00:04:57,130 --> 00:04:58,498 PREPARING FOR ASTRONAUTS TODAY? 132 00:04:58,498 --> 00:05:02,335 >> BASICALLY IT'S A MIX OF SWEET 133 00:05:02,335 --> 00:05:05,104 POTATOES AND APPLES WITH A SPICE 134 00:05:05,104 --> 00:05:08,107 RUB, PAPRIKA, CHILI POWDER, JUST 135 00:05:08,107 --> 00:05:10,209 A LOT OF FLAVORS TO REALLY BRING 136 00:05:10,209 --> 00:05:13,379 OUT THE FLAVORS WHEN YOU'RE IN 137 00:05:13,379 --> 00:05:13,613 SPACE. 138 00:05:13,613 --> 00:05:18,017 SO YOU HAVE A LOT OF FLAVORS IN 139 00:05:18,017 --> 00:05:18,217 THERE. 140 00:05:18,217 --> 00:05:19,719 >> THAT'S AWESOME. 141 00:05:19,719 --> 00:05:21,554 HOW LONG DO YOU HAVE TO PREPARE 142 00:05:21,554 --> 00:05:22,622 THIS MEAL TODAY? 143 00:05:22,622 --> 00:05:24,691 >> I THINK WE GET AN HOUR. 144 00:05:24,691 --> 00:05:25,625 >> YEAH. 145 00:05:25,625 --> 00:05:31,097 >> LIKE 25 MINUTES TO PUT IN THE 146 00:05:31,097 --> 00:05:31,297 OVEN. 147 00:05:31,297 --> 00:05:32,165 >> AND HOW MANY TIMES DO YOU 148 00:05:32,165 --> 00:05:34,834 THINK YOU'VE COOKED THIS MEAL TO 149 00:05:34,834 --> 00:05:35,601 PRACTICE FOR TODAY? 150 00:05:35,601 --> 00:05:39,338 >> WE DO THIS LIKE TEN TIMES AT 151 00:05:39,338 --> 00:05:41,841 LEASTMENTS SO ARE YOU TIRED OF 152 00:05:41,841 --> 00:05:42,508 EATING IT YET? 153 00:05:42,508 --> 00:05:43,710 >> TASTES GREAT. 154 00:05:43,710 --> 00:05:45,044 >> THANKS, GUYS, SO MUCH. 155 00:05:45,044 --> 00:05:46,479 >> THANK YOU, FOR BEING HERE AND 156 00:05:46,479 --> 00:05:50,450 TELLING YOU ABOUT YOUR NEW DISH. 157 00:05:50,450 --> 00:05:56,689 >> YOU GUYS ARE HARD AT WORK. 158 00:05:56,689 --> 00:05:57,690 CAN YOU TELL ME WHAT SCHOOL 159 00:05:57,690 --> 00:05:59,292 YOU'RE FROM AND WHAT YOU'RE 160 00:05:59,292 --> 00:06:00,426 COOKING TODAY. 161 00:06:00,426 --> 00:06:04,263 >> WE'RE FROM THE HIGH SCHOOL-- 162 00:06:04,263 --> 00:06:04,731 (INAUDIBLE) 163 00:06:04,731 --> 00:06:06,999 >> WHAT ALL INGREDIENTS GO INTO 164 00:06:06,999 --> 00:06:07,200 THIS? 165 00:06:07,200 --> 00:06:10,103 >> SO WE HAVE BUTTER NUT SQUASH, 166 00:06:10,103 --> 00:06:15,742 PARS NIPS, GARLICS, SWEET 167 00:06:15,742 --> 00:06:20,713 POTATO, PANCHETTA, PARMESAN. 168 00:06:20,713 --> 00:06:21,948 >> IT SMELLS REALLY GOOD. 169 00:06:21,948 --> 00:06:23,750 HOW LONG DOES IT TAKE TO COOK 170 00:06:23,750 --> 00:06:24,751 ALL OF THIS? 171 00:06:24,751 --> 00:06:26,385 >> 20 MINUTES. 172 00:06:26,385 --> 00:06:27,453 >> ABOUT 20 MINUTES. 173 00:06:27,453 --> 00:06:29,622 >> THAT'S NOT SO BAD. 174 00:06:29,622 --> 00:06:32,625 THAT'S A QUICK WEEK NIGHT MEAL. 175 00:06:32,625 --> 00:06:34,393 THANK YOU GUYS SO MUCH. 176 00:06:34,393 --> 00:06:34,994 GOOD LUCK TODAY. 177 00:06:34,994 --> 00:06:39,232 >> THANK YOU. 178 00:06:39,232 --> 00:07:01,354 >> HI, EVERYONE. 179 00:07:01,354 --> 00:07:02,054 >> HI. 180 00:07:02,054 --> 00:07:03,823 >> YOU'RE FROM SACRAMENTO 181 00:07:03,823 --> 00:07:04,724 CHARTER HIGH SCHOOL. 182 00:07:04,724 --> 00:07:06,025 TELL ME WHERE THAT IS? 183 00:07:06,025 --> 00:07:07,527 >> SACRAMENTO, CALIFORNIA. 184 00:07:07,527 --> 00:07:08,528 >> THAT'S WHAT I THOUGHT. 185 00:07:08,528 --> 00:07:10,696 YOU CAME A LONG WAY FOR THE 186 00:07:10,696 --> 00:07:10,997 COMPETITION. 187 00:07:10,997 --> 00:07:12,165 THAT'S EXCITING. 188 00:07:12,165 --> 00:07:13,633 WHAT ARE YOU COOKING TODAY? 189 00:07:13,633 --> 00:07:15,635 >> WE HAVE A PUREE. 190 00:07:15,635 --> 00:07:19,071 >> IS IT SWEET OR A LITTLE 191 00:07:19,071 --> 00:07:19,272 SPICY? 192 00:07:19,272 --> 00:07:22,809 >> IT'S FROM THE PEARS-- 193 00:07:22,809 --> 00:07:26,379 >> MORE OF A DESSERT FOOD? 194 00:07:26,379 --> 00:07:28,114 WHAT DO YOU THINK? 195 00:07:28,114 --> 00:07:34,187 >> LIKE AN APPLESAUCE, FOR 196 00:07:34,187 --> 00:07:34,453 EXAMPLE-- 197 00:07:34,453 --> 00:07:36,589 >> THAT'S PRETTY FANCY. 198 00:07:36,589 --> 00:07:39,692 AND SO AFTER THIS PHASE THAT WE 199 00:07:39,692 --> 00:07:42,762 SEE RIGHT NOW? 200 00:07:42,762 --> 00:07:45,298 WHAT DO WE SEE NEXT? 201 00:07:45,298 --> 00:07:46,499 >> BLEND IT. 202 00:07:46,499 --> 00:07:47,466 >> THAT SOUNDS GREAT. 203 00:07:47,466 --> 00:07:49,035 AND THANK YOU SO MUCH FOR BEING 204 00:07:49,035 --> 00:07:49,235 HERE. 205 00:07:49,235 --> 00:07:51,304 WHEN DID YOU START DEVELOPING 206 00:07:51,304 --> 00:07:52,205 YOUR RECIPE? 207 00:07:52,205 --> 00:07:57,410 >> LIKE OCTOBER OR NOVEMBER. 208 00:07:57,410 --> 00:08:00,546 >> WOW, OKAY. 209 00:08:00,546 --> 00:08:02,682 SO IT'S PERFECT BY NOW. 210 00:08:02,682 --> 00:08:04,083 GOOD LUCK TODAY, CAN'T WAIT TO 211 00:08:04,083 --> 00:08:05,484 SEE HOW IT COMES OUT. 212 00:08:05,484 --> 00:08:34,113 >> THANK YOU ALL. 213 00:08:34,113 --> 00:08:35,214 >> THANK YOU. 214 00:08:35,214 --> 00:08:37,049 >> HI, EVERYONE. 215 00:08:37,049 --> 00:08:37,617 >> HELLO. 216 00:08:37,617 --> 00:08:39,418 >> CAN YOU TELL ME WHAT YOU'RE 217 00:08:39,418 --> 00:08:40,653 COOKING TODAY AND WHAT SCHOOL 218 00:08:40,653 --> 00:08:42,288 YOU'RE FROM? 219 00:08:42,288 --> 00:08:50,329 >> WE'RE FROM-- 220 00:08:50,329 --> 00:08:50,630 (INAUDIBLE). 221 00:08:50,630 --> 00:08:53,766 >> THIS SOUNDS REALLY GOOD. 222 00:08:53,766 --> 00:08:57,470 HOW MANY RECIPES DID YOU TRY 223 00:08:57,470 --> 00:08:57,637 OUT? 224 00:08:57,637 --> 00:09:01,207 >> WE TRIED OUT THREE AND WE 225 00:09:01,207 --> 00:09:04,043 LANDED ON THIS ONE BECAUSE IT'S 226 00:09:04,043 --> 00:09:04,310 HEALTHIER. 227 00:09:04,310 --> 00:09:05,711 >> AND THAT'S IMPORTANT WHEN IT 228 00:09:05,711 --> 00:09:06,579 COMES TO SPACE. 229 00:09:06,579 --> 00:09:08,180 IS THERE ANY OF YOUR FAVORITE 230 00:09:08,180 --> 00:09:08,381 DISH? 231 00:09:08,381 --> 00:09:10,316 EAT THIS ALL THE TIME NOW? 232 00:09:10,316 --> 00:09:11,450 >> IT'S REALLY GOOD. 233 00:09:11,450 --> 00:09:15,288 IT TAKES A LONG TIME TO COOK. 234 00:09:15,288 --> 00:09:18,824 LIKE FOR EVERYDAY MEAL, BUT IT 235 00:09:18,824 --> 00:09:18,991 IS. 236 00:09:18,991 --> 00:09:20,192 >> IT SMELLS GOOD AND I KNOW 237 00:09:20,192 --> 00:09:21,661 IT'S GOING TO LOOK GOOD. 238 00:09:21,661 --> 00:09:23,296 SO I WILL LET YOU GET BACK TO 239 00:09:23,296 --> 00:09:25,531 WORK BECAUSE I KNOW YOU HAVE AN 240 00:09:25,531 --> 00:09:25,765 HOUR. 241 00:09:25,765 --> 00:09:27,833 ALL RIGHT, WELL, GOOD LUCK. 242 00:09:27,833 --> 00:09:28,467 >> THANK YOU. 243 00:09:28,467 --> 00:09:46,619 >> SO HAVE A MINUTE? 244 00:09:46,619 --> 00:09:51,390 >> ARE WE GOING TO NEED THE 245 00:09:51,390 --> 00:10:16,115 BUTTER? 246 00:10:16,115 --> 00:10:17,683 >> HI, EVERYONE. 247 00:10:17,683 --> 00:10:19,785 HOW R YOU ALL? 248 00:10:19,785 --> 00:10:21,821 >> WHERE ARE YOU FROM? 249 00:10:21,821 --> 00:10:23,255 >> NEW JERSEY. 250 00:10:23,255 --> 00:10:25,858 >> ALL RIGHT. 251 00:10:25,858 --> 00:10:28,527 WHAT HAVE WE GOT TODAY? 252 00:10:28,527 --> 00:10:30,763 SO WHAT ARE YOU MAKING? 253 00:10:30,763 --> 00:10:35,167 >> TODAY WE'RE DOING A -- 254 00:10:35,167 --> 00:10:35,901 (INAUDIBLE) 255 00:10:35,901 --> 00:10:38,738 >> OKAY, THAT'S PRETTY FANCY. 256 00:10:38,738 --> 00:10:39,972 SO, THIS IS A DESSERT? 257 00:10:39,972 --> 00:10:43,175 >> A DESSERT OR A SIDE DISH. 258 00:10:43,175 --> 00:10:45,778 AND HOW LONG DOES IT TAKE YOU TO 259 00:10:45,778 --> 00:10:46,545 PREPARE THIS? 260 00:10:46,545 --> 00:10:50,249 >> TAKES ABOUT 15 MINUTES-- 261 00:10:50,249 --> 00:10:53,519 >> AND WHY DID YOU CHOOSE PEAR 262 00:10:53,519 --> 00:10:57,556 AND -- (INAUDIBLE) 263 00:10:57,556 --> 00:11:00,426 >> IT'S VERY COMFORTING, THE 264 00:11:00,426 --> 00:11:02,294 FOODS YOU CAN HAVE AT ANY TIME 265 00:11:02,294 --> 00:11:03,195 OF MEAL. 266 00:11:03,195 --> 00:11:06,232 IT'S HIGH IN NUTRITIONAL VALUE. 267 00:11:06,232 --> 00:11:07,700 LITTLE SODIUM AND FAT WITH 268 00:11:07,700 --> 00:11:11,737 CHERRY AND THE IRON CONTENT, AND 269 00:11:11,737 --> 00:11:17,376 AS WELL AS THE -- IT'S SUPER 270 00:11:17,376 --> 00:11:17,576 HIGH. 271 00:11:17,576 --> 00:11:19,078 >> SO I GUESS A LOT OF RESEARCH 272 00:11:19,078 --> 00:11:21,147 GOES INTO NOT JUST HOW GOOD IT'S 273 00:11:21,147 --> 00:11:23,816 GOING TO TASTE, BUT ALSO THE 274 00:11:23,816 --> 00:11:24,717 NUTRITIONAL VALUE. 275 00:11:24,717 --> 00:11:26,419 THAT'S REALLY IMPORTANT. 276 00:11:26,419 --> 00:11:28,888 SO HOW CONFIDENT ARE YOU THAT 277 00:11:28,888 --> 00:11:30,022 YOU'RE GOING TO WIN TODAY? 278 00:11:30,022 --> 00:11:31,624 >> VERY. 279 00:11:31,624 --> 00:11:33,359 >> AWESOME. 280 00:11:33,359 --> 00:11:34,126 BEST OF LUCK TODAY. 281 00:11:34,126 --> 00:11:36,228 >> THANKS A LOT. 282 00:11:36,228 --> 00:12:09,929 >> HI. 283 00:12:09,929 --> 00:12:10,663 >> HI. 284 00:12:10,663 --> 00:12:12,932 >> SO WHERE ARE YOU FROM AND 285 00:12:12,932 --> 00:12:14,867 WHAT ARE YOU COOKING TODAY? 286 00:12:14,867 --> 00:12:16,669 >> SO WE'RE FROM JACKSON, 287 00:12:16,669 --> 00:12:19,004 WYOMING AND WE'RE COOKING 288 00:12:19,004 --> 00:12:21,707 BUFFALO CAULIFLOWER WINGS. 289 00:12:21,707 --> 00:12:22,541 >> SOUNDS GOOD. 290 00:12:22,541 --> 00:12:23,876 MAYBE SOMETHING AN ASTRONAUT 291 00:12:23,876 --> 00:12:25,744 WOULD ENJOY WHILE WATCHING A 292 00:12:25,744 --> 00:12:29,448 SPORTS EVENT OR KIND OF LIKE HOT 293 00:12:29,448 --> 00:12:30,983 WINGS, RIGHT? 294 00:12:30,983 --> 00:12:32,818 >> SO IT'S LIKE A-- 295 00:12:32,818 --> 00:12:36,689 IT HAS A HEALTHY BACKGROUND. 296 00:12:36,689 --> 00:12:37,189 >> RIGHT. 297 00:12:37,189 --> 00:12:41,160 >> SO AT THE BAR WITH YOUR 298 00:12:41,160 --> 00:12:44,096 FRIENDS, HOT WINGS, WATCHING BIG 299 00:12:44,096 --> 00:12:46,966 GAMES, AND THE NUTRITION THAT IS 300 00:12:46,966 --> 00:12:47,766 REQUIRED. 301 00:12:47,766 --> 00:12:49,034 CAN YOU TELL ME SOME OF THE 302 00:12:49,034 --> 00:12:50,336 INGREDIENTS IN TODAY'S DISH? 303 00:12:50,336 --> 00:12:53,706 >> IN TODAY'S DISH WE HAVE 304 00:12:53,706 --> 00:12:57,109 PAPRIKA, CUMIN, BLACK PEPPER. 305 00:12:57,109 --> 00:12:58,644 >> FLOUR FOR THE BATTER. 306 00:12:58,644 --> 00:13:03,082 >> AND WE MADE OUR OWN SAUCE, 307 00:13:03,082 --> 00:13:07,319 AND TOBASCO, WHITE VINEGAR, 308 00:13:07,319 --> 00:13:15,628 BUTTER, JUST THE TOBASCO 309 00:13:15,628 --> 00:13:17,730 COULDN'T TASTE JUST RIGHT SO WE 310 00:13:17,730 --> 00:13:19,131 STAY WITHIN THAT REQUIREMENT. 311 00:13:19,131 --> 00:13:20,666 >> OKAY, SO CAN YOU TELL ME 312 00:13:20,666 --> 00:13:22,501 ABOUT THOSE REQUIREMENTS AND THE 313 00:13:22,501 --> 00:13:23,435 NUTRITIONAL THINGS YOU HAVE TO 314 00:13:23,435 --> 00:13:24,436 KEEP IN MIND? 315 00:13:24,436 --> 00:13:27,306 >> SO WHEN WE FIRST MADE THEM, 316 00:13:27,306 --> 00:13:29,408 WE WENT WAY OVER ON SODIUM. 317 00:13:29,408 --> 00:13:31,644 WAY, WAY OVER, SO WE HAD TO CUT 318 00:13:31,644 --> 00:13:34,980 BACK ON THE SALT, SODIUM, AND A 319 00:13:34,980 --> 00:13:38,417 LOT OF IT CAME FROM -- AND WE 320 00:13:38,417 --> 00:13:40,953 WERE GOING TO USE RED, AND IT 321 00:13:40,953 --> 00:13:43,556 WAS REALLY GOOD, BUT HAD TO CUT 322 00:13:43,556 --> 00:13:46,792 BACK ON THAT, AND-- 323 00:13:46,792 --> 00:13:51,363 >> HOW TO MAKE SIMILAR TO WHAT 324 00:13:51,363 --> 00:13:51,864 IT WAS. 325 00:13:51,864 --> 00:13:52,865 >> YEAH. 326 00:13:52,865 --> 00:13:56,569 >> AND WE ADDED BEET FLOUR TO 327 00:13:56,569 --> 00:13:57,536 ADD A LITTLE MORE-- 328 00:13:57,536 --> 00:13:58,504 TRYING TO GET OUR-- 329 00:13:58,504 --> 00:14:00,706 >> THERE'S A WHOLE BUNCH OF 330 00:14:00,706 --> 00:14:02,975 RESTRICTIONS ON THE CALORIES AND 331 00:14:02,975 --> 00:14:05,878 FAT, SO, WE HAD TO WORK AROUND 332 00:14:05,878 --> 00:14:08,814 THOSE, SO WE JUST-- 333 00:14:08,814 --> 00:14:11,884 CAME UP WITH IT, OUR FINAL 334 00:14:11,884 --> 00:14:15,187 RECIPE NOW AND IT MET ALL THE 335 00:14:15,187 --> 00:14:15,521 REQUIREMENTS. 336 00:14:15,521 --> 00:14:17,489 >> WELL, SOUNDS REALLY GOOD AND 337 00:14:17,489 --> 00:14:20,259 SO I MIGHT NEED THE RECIPE 338 00:14:20,259 --> 00:14:22,127 BECAUSE LUNCH IS COMING UP AND 339 00:14:22,127 --> 00:14:23,095 I'M HUNGRY. 340 00:14:23,095 --> 00:14:25,564 THANK YOU, GUYS AND GOOD LUCK 341 00:14:25,564 --> 00:14:25,764 TODAY. 342 00:14:25,764 --> 00:14:26,398 >> THANK YOU. 343 00:14:26,398 --> 00:14:28,567 >> WHERE ARE YOU GUYS FROM? 344 00:14:28,567 --> 00:14:34,139 >> HOW ARE YOU ALL FROM TODAY? 345 00:14:34,139 --> 00:14:41,180 AND WHAT WONDERFUL-- 346 00:14:41,180 --> 00:14:50,055 >> (INAUDIBLE) 347 00:14:50,055 --> 00:14:52,691 >> IT'S LIKE ALL NATURAL, SO 348 00:14:52,691 --> 00:14:59,398 EVERYTHING IS-- 349 00:14:59,398 --> 00:15:04,069 EVERYTHING IS THE PROCESS AND 350 00:15:04,069 --> 00:15:06,205 THE INGREDIENTS, WE RINSE THEM 351 00:15:06,205 --> 00:15:06,672 OFF, SO-- 352 00:15:06,672 --> 00:15:08,140 >> OKAY. 353 00:15:08,140 --> 00:15:10,909 WELL, I CAN SEE, YOU MENTIONED 354 00:15:10,909 --> 00:15:12,044 REFRIED BEANS. 355 00:15:12,044 --> 00:15:19,118 I CAN SEE CORN, AVOCADOS, WHAT 356 00:15:19,118 --> 00:15:19,318 ELSE? 357 00:15:19,318 --> 00:15:23,322 >> TOMATOES, GREEN ONIONS, RED 358 00:15:23,322 --> 00:15:26,358 ONIONS AND MARINADE OVERNIGHT IN 359 00:15:26,358 --> 00:15:29,795 THE VINEGAR AND OTHER-- 360 00:15:29,795 --> 00:15:32,498 >> IS PRESENTATION A PART OF 361 00:15:32,498 --> 00:15:36,869 YOUR SCORING RUBRIC TODAY? 362 00:15:36,869 --> 00:15:38,137 YOU'VE GOT THE PRESENTATION 363 00:15:38,137 --> 00:15:39,738 DOWN, IT LOOKS GREAT. 364 00:15:39,738 --> 00:15:46,245 >> THANK YOU. 365 00:15:46,245 --> 00:16:05,664 >> 366 00:16:05,664 --> 00:16:06,632 >> THANK YOU SO MUCH. 367 00:16:06,632 --> 00:16:08,233 AND GOOD LUCK TODAY. 368 00:16:08,233 --> 00:16:26,151 >> THANK YOU. 369 00:16:26,151 --> 00:16:27,519 HI, EVERYONE. 370 00:16:27,519 --> 00:16:29,521 HOW ARE YOU TODAY? 371 00:16:29,521 --> 00:16:29,855 GOOD. 372 00:16:29,855 --> 00:16:34,193 AND WHAT ARE YOU COOKING TODAY? 373 00:16:34,193 --> 00:16:38,597 >> (INAUDIBLE), THAT'S PRETTY 374 00:16:38,597 --> 00:16:38,964 FANCY. 375 00:16:38,964 --> 00:16:40,032 AN ASTRONAUT ON THE SPACE 376 00:16:40,032 --> 00:16:41,433 STATION WOULD LIKE THAT. 377 00:16:41,433 --> 00:16:43,635 WHAT GOES INTO RAD DISHES. 378 00:16:43,635 --> 00:16:49,341 >> THEY HAVE EGG PLANT, 379 00:16:49,341 --> 00:16:51,710 MUSHROOMS, GARLIC. 380 00:16:51,710 --> 00:16:53,212 >> DEFINITELY A HEALTHY 381 00:16:53,212 --> 00:16:54,079 VEGETABLE. 382 00:16:54,079 --> 00:16:55,147 WOW, THAT LOOKS GREAT. 383 00:16:55,147 --> 00:16:57,182 THANK YOU SO MUCH FOR LETTING US 384 00:16:57,182 --> 00:16:57,916 JOIN-- 385 00:16:57,916 --> 00:16:59,251 WHERE ARE YOU FROM? 386 00:16:59,251 --> 00:17:01,019 >> CYPRESS. 387 00:17:01,019 --> 00:17:04,022 >> NOT TOO FAR OF A DRIVE. 388 00:17:04,022 --> 00:17:05,391 THAT'S GREAT. 389 00:17:05,391 --> 00:17:08,093 THANK YOU, GOOD LUCK, EVERYBODY. 390 00:17:08,093 --> 00:17:09,027 >> THANK YOU. 391 00:17:09,027 --> 00:17:38,023 >> HI, EVERYONE. 392 00:17:38,023 --> 00:17:39,792 I THINK I SMELL SOMETHING OVER 393 00:17:39,792 --> 00:17:39,992 HERE. 394 00:17:39,992 --> 00:17:42,561 CAN YOU TELL ME WHERE YOU'RE 395 00:17:42,561 --> 00:17:46,698 FROM AND WHAT YOU'RE COOKING. 396 00:17:46,698 --> 00:17:46,999 (INAUDIBLE). 397 00:17:46,999 --> 00:17:52,571 >> AND WE BROUGHT COCONUT-- 398 00:17:52,571 --> 00:18:00,546 >> COCONUT -- THAT SOUNDS GOOD. 399 00:18:00,546 --> 00:18:02,080 AND I DON'T SEE THE COCONUT-- 400 00:18:02,080 --> 00:18:03,248 >> YOU GUYS ARE HALFWAY THROUGH 401 00:18:03,248 --> 00:18:04,149 THE RECIPE. 402 00:18:04,149 --> 00:18:06,518 WHAT ARE YOU WORKING ON HERE? 403 00:18:06,518 --> 00:18:11,490 >> THE JELLY --. 404 00:18:11,490 --> 00:18:14,092 >> THAT'S GOOD. 405 00:18:14,092 --> 00:18:14,760 WHAT DO YOU THINK? 406 00:18:14,760 --> 00:18:17,729 >> THAT'S MY FAVORITE. 407 00:18:17,729 --> 00:18:20,699 >> VERY HEALTHY THOUGH. 408 00:18:20,699 --> 00:18:22,835 HOW LONG DOES IT TAKE TO PREPARE 409 00:18:22,835 --> 00:18:24,069 YOUR DISH. 410 00:18:24,069 --> 00:18:27,940 >> ABOUT 20 MINUTES. 411 00:18:27,940 --> 00:18:29,608 >> AND HOW LONG HAVE YOU BEEN 412 00:18:29,608 --> 00:18:32,544 WORKING AS A TEAM TO COME UP 413 00:18:32,544 --> 00:18:37,683 WITH THIS RECIPE? 414 00:18:37,683 --> 00:18:39,618 >> ABOUT-- 415 00:18:39,618 --> 00:18:44,156 WE'VE BEEN TOGETHER MAKING THE 416 00:18:44,156 --> 00:18:49,061 RECIPE AND FIGURING OUT, SOAKING 417 00:18:49,061 --> 00:18:53,866 UP THE MOISTURE AND -- THEY'RE 418 00:18:53,866 --> 00:18:55,734 COMBINED AND-- 419 00:18:55,734 --> 00:18:58,837 >> YEAH, LOOKS GREAT. 420 00:18:58,837 --> 00:19:01,273 IT SMELLS GREAT AND LOOKS GREAT, 421 00:19:01,273 --> 00:19:02,674 BEST OF LUCK, YOU GUYS. 422 00:19:02,674 --> 00:19:03,141 >> THANK YOU. 423 00:19:03,141 --> 00:19:05,344 >> LOOKING FORWARD TO HEARING 424 00:19:05,344 --> 00:19:06,078 THE RESULTS. 425 00:19:06,078 --> 00:19:07,079 >> THANK YOU. 426 00:19:07,079 --> 00:19:27,132 >> HI, EVERYONE, HOW ARE YOU? 427 00:19:27,132 --> 00:19:28,000 >> HELLO. 428 00:19:28,000 --> 00:19:30,202 >> SO WHERE ARE YOU FROM AND 429 00:19:30,202 --> 00:19:31,069 WHAT'S YOUR DISH? 430 00:19:31,069 --> 00:19:41,346 >> IT'S AN ORGANIC, SWEET 431 00:19:41,346 --> 00:19:43,582 POTATOES, BUTTER NUT SQUASH, 432 00:19:43,582 --> 00:19:46,818 ONIONS, GARLIC, AND PARMESAN. 433 00:19:46,818 --> 00:19:48,320 >> YOU'VE THOUGHT OF ALL THAT. 434 00:19:48,320 --> 00:19:49,755 HAVE YOU BEEN MAKING THIS IN 435 00:19:49,755 --> 00:19:51,356 YOUR SLEEP YOU'VE BEEN 436 00:19:51,356 --> 00:19:52,257 PRACTICING SO MUCH? 437 00:19:52,257 --> 00:19:52,658 >> YEAH. 438 00:19:52,658 --> 00:19:55,594 >> LOOKS REALLY GOOD AND SMELLS 439 00:19:55,594 --> 00:19:55,827 AMAZING. 440 00:19:55,827 --> 00:19:56,194 >> THANK YOU. 441 00:19:56,194 --> 00:20:46,278 >> ALL RIGHT. 442 00:20:46,278 --> 00:20:47,512 THAT ABOUT WRAPS UP THE TIME WE 443 00:20:47,512 --> 00:20:49,681 HAVE HERE TODAY. 444 00:20:49,681 --> 00:20:51,717 WE'RE AT SPACE CENTER HOUSTON 445 00:20:51,717 --> 00:20:53,118 WITH THE HUNCH CULINARY 446 00:20:53,118 --> 00:20:54,586 CHALLENGE ON THE FINAL DAY OF 447 00:20:54,586 --> 00:20:55,587 THEIR RECIPES. 448 00:20:55,587 --> 00:20:56,955 LATER TODAY THE JUDGES WILL GET 449 00:20:56,955 --> 00:20:59,057 TO TRY EACH OF THE RECIPES, THEY 450 00:20:59,057 --> 00:21:01,693 WILL HAVE A SCORE CARD AND TOTAL 451 00:21:01,693 --> 00:21:04,496 IT UP BASED ON TASTE AND TEXTURE 452 00:21:04,496 --> 00:21:06,131 AND THINGS WE PREPARE IN OUR 453 00:21:06,131 --> 00:21:08,300 FOOD AND WE'LL LET KNOW THE 454 00:21:08,300 --> 00:21:10,936 STUDENTS KNOW WHO THE WINNERS 455 00:21:10,936 --> 00:21:11,336 ARE. 456 00:21:11,336 --> 00:21:13,005 THANK YOU FOR JOINING US TODAY 457 00:21:13,005 --> 00:21:15,207 AND WE HOPE YOU ENJOYED THE LIVE 458 00:21:15,207 --> 00:21:25,217 LOOK.