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What the Food Industry Can Learn from Space — and Vice Versa

In 2013, Angelo Vermeulen was crew commander of a Mars mission simulation on the high slopes of Hawaii’s Mauna Loa volcano — the first mission under NASA’s Hawaii Space Exploration Analog and Simulation project, or HI-SEAS. He and five other people lived in a geodesic habitation dome about 11 metres in diameter for four months in isolation, eating mostly freeze-dried and shelf-stable food (including a few treats like Nutella).

Neighborhood Favorite: Every Little Thing Jamaican

The windows are dark and the steam table is empty on Saturday at Every Little Thing Jamaican, a grocery store and takeout food business in Suisun City. The owners, like about 12 percent of Jamaicans, are Seventh Day Adventists, and Saturday is their day of rest. But come Sunday the line may stretch to the door of the 1,300-square-foot space, winding through aisles stocked with canned cheese, dumpling mix and ginger beer.

Neighborhood Favorite: Chulla’s Cafe

Jambalaya always tells a story. The rice-based dish gets its name from a word meaning “mishmash” in the Occitan dialect of southern France, and it carries influences from the many groups of people who settled in Louisiana’s bayou region in the 18th and 19th centuries. That story is usually implied: The diner is left to draw his or her own conclusions about the French andouille sausage, the Spanish notes in the bell pepper base, the family resemblance to West African jollof rice.
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