Rupert Spies, Senior Lecturer in Food and Beverage Management at Cornell, gives a hands-on workshop on bread making with the NASA team.
Credit Jason Koski / courtesy of Cornell University Photography
You might be surprised at how powdered milk, dehydrated kelp and shelf-stable chorizo can come together in ways that taste good — especially if you've been cooped up for a few months on a mission with five strangers on a desolate lava crater in Hawaii.
The eastern shore of Lake Erie is known as the "Sponge Candy Crescent." During the region's long winter months, this crunchy, chocolatey candy is a mainstay — especially for large gatherings and holidays. But come hot weather, you can't get the temperamental treat.
Ko-Ed Candies sells a lot of chocolate Easter bunnies, candy bars and other sweets, but co-owner Sandy Whitt says her customers mostly crave sponge candy.
You've probably seen them in the grocery store — cans of coconut water with their come-hither photos of young, green coconuts, tops sheared off, a straw poking out, and blue and green boxes that evoke cool, tropical breezes. Some vendors even sell the real thing. Artist John Gordon Gauld enjoys fresh coconut water when he's thirsty after biking through New York City.