>> HI, EVERYONE, THANK YOU FOR
JOINING US MONDAY MORNING LIVE.
THIS IS IN HOUSTON, THE FINAL
CULINARY PROGRAM FOR HUNCH, NASA
TO CREATE HARDWARE.
WE'VE GOT TEAMS AS FINALISTS AND
THEY'RE COOKING UP THE RECIPE
THEY THINK IS WORTHY TO BE FLOWN
TO THE SPACE STATION.
AND TO TALK MORE ABOUT HUNCH,
I'VE GOT TYLER.
>> THANK YOU FOR JOINING US.
>> THANK YOU FOR HAVING ME.
>> CAN YOU TELL US A LITTLE MORE
ABOUT HUNCH AND ABOUT THE
CULINARY CHALLENGE GOING ON
TODAY?
>> SURE.
SO, HUNCH IS A NASA OUTREACH
PROGRAM THAT PARTNERS WITH
INDUSTRY, ACADEMIA AND STUDENTS,
TO GIVE STUDENTS REAL WORLD
PROJECT TO INTRODUCE FOR NASA.
THAT INCLUDES SOFTWARE AND
HARDWARE, AND CULINARY AND
VIDEO.
IT'S AMAZING HUNCH CULINARY
CHALLENGE.
OUT OF 37 SCHOOLS THAT
PARTICIPATED IN THE CULINARY
CHALLENGE, A FOOD SCIENCE REPORT
AND WENT TO THE FOOD LAB THAT
WERE REVIEWED FOR NUTRITIONAL
AND CALORIC, THEY HAVE TEN
FINALISTS, AND A WINNING RECIPE
WILL BE AT THE FOOD LAB TO THE
SPACE STATION FOR THE CREW TO
ENJOY.
>> THAT'S MANY -- IMPRESSIVE.
WHEN DID THIS START?
DEVELOPING?
>> THIS STARTED AT THE BEGINNING
OF THE SCHOOL YEAR AND APRIL 4TH
TO ENSURE THAT THEY UNDERSTOOD
THE FOOD SCIENCE FOR THE HUMAN
BODY AND SPACE FLIGHT.
THE CALORIC AND NUTRITIONAL
GUIDELINES LIKE FAT, CALORIES,
SODIUM, INTAKE, ALL OF THAT IS
VERY IMPORTANT ABOUT SPACE
FLIGHT BECAUSE THE BODY REACTS
DIFFERENTLY IN MICROGRAVITY.
THOSE WERE IN AUGUST AND
SEPTEMBER AND THE FOOD LAB AT
THE JOHNSON SPACE CENTER
REVIEWED THOSE AND GAVE FEEDBACK
TO THE STUDENTS WHO PRODUCED TWO
RECIPES FOR THE FOOD LAB AND
LOOKED THROUGH IN NOVEMBER AND
DECEMBER AND MAINTAINED STRICT
GUIDELINES THAT NASA GOES BY FOR
THE SPACE STATION AND THEN THE
PRELIMINARY CHALLENGES HAPPEN
FROM JANUARY AND MARCH.
THOSE PRE LIMBS BASICALLY JUDGE
AND GRADE THOSE BASED ON
CRITERIA SET BY NASA FOOD LAB IN
THE HUNCH ROOM AND THOSE
FINALISTS MET THE STRICT
GUIDELINES.
>> AWESOME.
SO WHAT IS--
HOW IS THIS IMPORTANT FOR THE
STUDENTS?
HOW DOES IT KIND OF PAVE THE WAY
FOR COLLEGE OR CAREERS
AFTERWARDS?
>> SO HUNCH, OUR GOAL IS TO GIVE
THEM PRODUCTS THAT THEY HAVE THE
EXPERIENCE WITH HOW THE INDUSTRY
WORKS.
AND THE STUDENTS GET TO WORK
WITH--
GETTING FEEDBACK FROM INDUSTRY
LIKE LOCAL CHEFS AND THE FOOD
SCIENCES, FOOD SCIENTISTS AND
NATIONAL PERSONNEL AND THEY GET
THE REAL WORLD EXPERIENCE OF
CREATING DISHES AND MEETING
DEADLINES AND THE EXPOSURE THAT
THIS PROVIDES FOR THE WINNING
TEAM AND FINALISTS AND NASA GETS
A PRODUCT THAT THE CREW MEMBERS
GET TO ENJOY.
CREW MEMBER GET A LOT OF HANDS
ON PICKING OF THE RECIPES, LIKE
THE CREW CHOSE FRUITS AND
VEGETABLES, AND NASA GETS TO
PROVIDE SOMETHING THE STUDENTS
WORKED ON, AND THE STUDENTS
GET--
>> THAT'S FANTASTIC.
THANK YOU SO MUCH FOR YOUR WORK
ON THIS PROJECT AND I THINK
WE'RE GOING TO GO MEET SOME OF
THEM.
>> THANK YOU.
>> WE'RE GOING TO HANG OUT WITH
SOME OF THE TEAMS HERE AND MEET
WITH THE MEMBERS.
HI, CAN YOU TELL ME WHAT YOU'RE
WORKING ON AND WHERE YOU GO TO
SCHOOL.
>> I WORKED ON--
(INAUDIBLE)
>> AWESOME, NICE TO MEET YOU.
>> OKAY.
YOU HAVE EXTRA?
BECAUSE I'M HUNGRY.
>> THIS IS READY TO GO IN THE
OVEN.
I'LL BRING THIS OVER.
>> JUST BRING ONE OF THEM.
>> HI, TELL ME WHERE YOUR TEAM
IS FROM AND WHAT YOU'RE MAKING
TODAY.
>> WE'RE FROM OHIO, IN BETWEEN
DAYTON AND CINCINNATI.
>> WOW, OKAY.
SO WHAT IS YOUR MEAL THAT YOU'RE
PREPARING FOR ASTRONAUTS TODAY?
>> BASICALLY IT'S A MIX OF SWEET
POTATOES AND APPLES WITH A SPICE
RUB, PAPRIKA, CHILI POWDER, JUST
A LOT OF FLAVORS TO REALLY BRING
OUT THE FLAVORS WHEN YOU'RE IN
SPACE.
SO YOU HAVE A LOT OF FLAVORS IN
THERE.
>> THAT'S AWESOME.
HOW LONG DO YOU HAVE TO PREPARE
THIS MEAL TODAY?
>> I THINK WE GET AN HOUR.
>> YEAH.
>> LIKE 25 MINUTES TO PUT IN THE
OVEN.
>> AND HOW MANY TIMES DO YOU
THINK YOU'VE COOKED THIS MEAL TO
PRACTICE FOR TODAY?
>> WE DO THIS LIKE TEN TIMES AT
LEASTMENTS SO ARE YOU TIRED OF
EATING IT YET?
>> TASTES GREAT.
>> THANKS, GUYS, SO MUCH.
>> THANK YOU, FOR BEING HERE AND
TELLING YOU ABOUT YOUR NEW DISH.
>> YOU GUYS ARE HARD AT WORK.
CAN YOU TELL ME WHAT SCHOOL
YOU'RE FROM AND WHAT YOU'RE
COOKING TODAY.
>> WE'RE FROM THE HIGH SCHOOL--
(INAUDIBLE)
>> WHAT ALL INGREDIENTS GO INTO
THIS?
>> SO WE HAVE BUTTER NUT SQUASH,
PARS NIPS, GARLICS, SWEET
POTATO, PANCHETTA, PARMESAN.
>> IT SMELLS REALLY GOOD.
HOW LONG DOES IT TAKE TO COOK
ALL OF THIS?
>> 20 MINUTES.
>> ABOUT 20 MINUTES.
>> THAT'S NOT SO BAD.
THAT'S A QUICK WEEK NIGHT MEAL.
THANK YOU GUYS SO MUCH.
GOOD LUCK TODAY.
>> THANK YOU.
>> HI, EVERYONE.
>> HI.
>> YOU'RE FROM SACRAMENTO
CHARTER HIGH SCHOOL.
TELL ME WHERE THAT IS?
>> SACRAMENTO, CALIFORNIA.
>> THAT'S WHAT I THOUGHT.
YOU CAME A LONG WAY FOR THE
COMPETITION.
THAT'S EXCITING.
WHAT ARE YOU COOKING TODAY?
>> WE HAVE A PUREE.
>> IS IT SWEET OR A LITTLE
SPICY?
>> IT'S FROM THE PEARS--
>> MORE OF A DESSERT FOOD?
WHAT DO YOU THINK?
>> LIKE AN APPLESAUCE, FOR
EXAMPLE--
>> THAT'S PRETTY FANCY.
AND SO AFTER THIS PHASE THAT WE
SEE RIGHT NOW?
WHAT DO WE SEE NEXT?
>> BLEND IT.
>> THAT SOUNDS GREAT.
AND THANK YOU SO MUCH FOR BEING
HERE.
WHEN DID YOU START DEVELOPING
YOUR RECIPE?
>> LIKE OCTOBER OR NOVEMBER.
>> WOW, OKAY.
SO IT'S PERFECT BY NOW.
GOOD LUCK TODAY, CAN'T WAIT TO
SEE HOW IT COMES OUT.
>> THANK YOU ALL.
>> THANK YOU.
>> HI, EVERYONE.
>> HELLO.
>> CAN YOU TELL ME WHAT YOU'RE
COOKING TODAY AND WHAT SCHOOL
YOU'RE FROM?
>> WE'RE FROM--
(INAUDIBLE).
>> THIS SOUNDS REALLY GOOD.
HOW MANY RECIPES DID YOU TRY
OUT?
>> WE TRIED OUT THREE AND WE
LANDED ON THIS ONE BECAUSE IT'S
HEALTHIER.
>> AND THAT'S IMPORTANT WHEN IT
COMES TO SPACE.
IS THERE ANY OF YOUR FAVORITE
DISH?
EAT THIS ALL THE TIME NOW?
>> IT'S REALLY GOOD.
IT TAKES A LONG TIME TO COOK.
LIKE FOR EVERYDAY MEAL, BUT IT
IS.
>> IT SMELLS GOOD AND I KNOW
IT'S GOING TO LOOK GOOD.
SO I WILL LET YOU GET BACK TO
WORK BECAUSE I KNOW YOU HAVE AN
HOUR.
ALL RIGHT, WELL, GOOD LUCK.
>> THANK YOU.
>> SO HAVE A MINUTE?
>> ARE WE GOING TO NEED THE
BUTTER?
>> HI, EVERYONE.
HOW R YOU ALL?
>> WHERE ARE YOU FROM?
>> NEW JERSEY.
>> ALL RIGHT.
WHAT HAVE WE GOT TODAY?
SO WHAT ARE YOU MAKING?
>> TODAY WE'RE DOING A --
(INAUDIBLE)
>> OKAY, THAT'S PRETTY FANCY.
SO, THIS IS A DESSERT?
>> A DESSERT OR A SIDE DISH.
AND HOW LONG DOES IT TAKE YOU TO
PREPARE THIS?
>> TAKES ABOUT 15 MINUTES--
>> AND WHY DID YOU CHOOSE PEAR
AND -- (INAUDIBLE)
>> IT'S VERY COMFORTING, THE
FOODS YOU CAN HAVE AT ANY TIME
OF MEAL.
IT'S HIGH IN NUTRITIONAL VALUE.
LITTLE SODIUM AND FAT WITH
CHERRY AND THE IRON CONTENT, AND
AS WELL AS THE -- IT'S SUPER
HIGH.
>> SO I GUESS A LOT OF RESEARCH
GOES INTO NOT JUST HOW GOOD IT'S
GOING TO TASTE, BUT ALSO THE
NUTRITIONAL VALUE.
THAT'S REALLY IMPORTANT.
SO HOW CONFIDENT ARE YOU THAT
YOU'RE GOING TO WIN TODAY?
>> VERY.
>> AWESOME.
BEST OF LUCK TODAY.
>> THANKS A LOT.
>> HI.
>> SO WHERE ARE YOU FROM AND
WHAT ARE YOU COOKING TODAY?
>> SO WE'RE FROM JACKSON,
WYOMING AND WE'RE COOKING
BUFFALO CAULIFLOWER WINGS.
>> SOUNDS GOOD.
MAYBE SOMETHING AN ASTRONAUT
WOULD ENJOY WHILE WATCHING A
SPORTS EVENT OR KIND OF LIKE HOT
WINGS, RIGHT?
>> SO IT'S LIKE A--
IT HAS A HEALTHY BACKGROUND.
>> RIGHT.
>> SO AT THE BAR WITH YOUR
FRIENDS, HOT WINGS, WATCHING BIG
GAMES, AND THE NUTRITION THAT IS
REQUIRED.
CAN YOU TELL ME SOME OF THE
INGREDIENTS IN TODAY'S DISH?
>> IN TODAY'S DISH WE HAVE
PAPRIKA, CUMIN, BLACK PEPPER.
>> FLOUR FOR THE BATTER.
>> AND WE MADE OUR OWN SAUCE,
AND TOBASCO, WHITE VINEGAR,
BUTTER, JUST THE TOBASCO
COULDN'T TASTE JUST RIGHT SO WE
STAY WITHIN THAT REQUIREMENT.
>> OKAY, SO CAN YOU TELL ME
ABOUT THOSE REQUIREMENTS AND THE
NUTRITIONAL THINGS YOU HAVE TO
KEEP IN MIND?
>> SO WHEN WE FIRST MADE THEM,
WE WENT WAY OVER ON SODIUM.
WAY, WAY OVER, SO WE HAD TO CUT
BACK ON THE SALT, SODIUM, AND A
LOT OF IT CAME FROM -- AND WE
WERE GOING TO USE RED, AND IT
WAS REALLY GOOD, BUT HAD TO CUT
BACK ON THAT, AND--
>> HOW TO MAKE SIMILAR TO WHAT
IT WAS.
>> YEAH.
>> AND WE ADDED BEET FLOUR TO
ADD A LITTLE MORE--
TRYING TO GET OUR--
>> THERE'S A WHOLE BUNCH OF
RESTRICTIONS ON THE CALORIES AND
FAT, SO, WE HAD TO WORK AROUND
THOSE, SO WE JUST--
CAME UP WITH IT, OUR FINAL
RECIPE NOW AND IT MET ALL THE
REQUIREMENTS.
>> WELL, SOUNDS REALLY GOOD AND
SO I MIGHT NEED THE RECIPE
BECAUSE LUNCH IS COMING UP AND
I'M HUNGRY.
THANK YOU, GUYS AND GOOD LUCK
TODAY.
>> THANK YOU.
>> WHERE ARE YOU GUYS FROM?
>> HOW ARE YOU ALL FROM TODAY?
AND WHAT WONDERFUL--
>> (INAUDIBLE)
>> IT'S LIKE ALL NATURAL, SO
EVERYTHING IS--
EVERYTHING IS THE PROCESS AND
THE INGREDIENTS, WE RINSE THEM
OFF, SO--
>> OKAY.
WELL, I CAN SEE, YOU MENTIONED
REFRIED BEANS.
I CAN SEE CORN, AVOCADOS, WHAT
ELSE?
>> TOMATOES, GREEN ONIONS, RED
ONIONS AND MARINADE OVERNIGHT IN
THE VINEGAR AND OTHER--
>> IS PRESENTATION A PART OF
YOUR SCORING RUBRIC TODAY?
YOU'VE GOT THE PRESENTATION
DOWN, IT LOOKS GREAT.
>> THANK YOU.
>>
>> THANK YOU SO MUCH.
AND GOOD LUCK TODAY.
>> THANK YOU.
HI, EVERYONE.
HOW ARE YOU TODAY?
GOOD.
AND WHAT ARE YOU COOKING TODAY?
>> (INAUDIBLE), THAT'S PRETTY
FANCY.
AN ASTRONAUT ON THE SPACE
STATION WOULD LIKE THAT.
WHAT GOES INTO RAD DISHES.
>> THEY HAVE EGG PLANT,
MUSHROOMS, GARLIC.
>> DEFINITELY A HEALTHY
VEGETABLE.
WOW, THAT LOOKS GREAT.
THANK YOU SO MUCH FOR LETTING US
JOIN--
WHERE ARE YOU FROM?
>> CYPRESS.
>> NOT TOO FAR OF A DRIVE.
THAT'S GREAT.
THANK YOU, GOOD LUCK, EVERYBODY.
>> THANK YOU.
>> HI, EVERYONE.
I THINK I SMELL SOMETHING OVER
HERE.
CAN YOU TELL ME WHERE YOU'RE
FROM AND WHAT YOU'RE COOKING.
(INAUDIBLE).
>> AND WE BROUGHT COCONUT--
>> COCONUT -- THAT SOUNDS GOOD.
AND I DON'T SEE THE COCONUT--
>> YOU GUYS ARE HALFWAY THROUGH
THE RECIPE.
WHAT ARE YOU WORKING ON HERE?
>> THE JELLY --.
>> THAT'S GOOD.
WHAT DO YOU THINK?
>> THAT'S MY FAVORITE.
>> VERY HEALTHY THOUGH.
HOW LONG DOES IT TAKE TO PREPARE
YOUR DISH.
>> ABOUT 20 MINUTES.
>> AND HOW LONG HAVE YOU BEEN
WORKING AS A TEAM TO COME UP
WITH THIS RECIPE?
>> ABOUT--
WE'VE BEEN TOGETHER MAKING THE
RECIPE AND FIGURING OUT, SOAKING
UP THE MOISTURE AND -- THEY'RE
COMBINED AND--
>> YEAH, LOOKS GREAT.
IT SMELLS GREAT AND LOOKS GREAT,
BEST OF LUCK, YOU GUYS.
>> THANK YOU.
>> LOOKING FORWARD TO HEARING
THE RESULTS.
>> THANK YOU.
>> HI, EVERYONE, HOW ARE YOU?
>> HELLO.
>> SO WHERE ARE YOU FROM AND
WHAT'S YOUR DISH?
>> IT'S AN ORGANIC, SWEET
POTATOES, BUTTER NUT SQUASH,
ONIONS, GARLIC, AND PARMESAN.
>> YOU'VE THOUGHT OF ALL THAT.
HAVE YOU BEEN MAKING THIS IN
YOUR SLEEP YOU'VE BEEN
PRACTICING SO MUCH?
>> YEAH.
>> LOOKS REALLY GOOD AND SMELLS
AMAZING.
>> THANK YOU.
>> ALL RIGHT.
THAT ABOUT WRAPS UP THE TIME WE
HAVE HERE TODAY.
WE'RE AT SPACE CENTER HOUSTON
WITH THE HUNCH CULINARY
CHALLENGE ON THE FINAL DAY OF
THEIR RECIPES.
LATER TODAY THE JUDGES WILL GET
TO TRY EACH OF THE RECIPES, THEY
WILL HAVE A SCORE CARD AND TOTAL
IT UP BASED ON TASTE AND TEXTURE
AND THINGS WE PREPARE IN OUR
FOOD AND WE'LL LET KNOW THE
STUDENTS KNOW WHO THE WINNERS
ARE.
THANK YOU FOR JOINING US TODAY
AND WE HOPE YOU ENJOYED THE LIVE
LOOK.