Meals From Mars

"A fateful encounter late at night at a gas station in the hood brings together a white man from the suburbs and a young black man from the neighborhood. Stuck with each other for the night, they deal with their core prejudices, the walls that keep them from each other, and the discovery of their God-given humanity in one another. When talking about race, it helps to have something specific to talk about--a story we can all wrap our heads around. In Meals from Mars, Ben Sciacca provides that story: two men from different worlds forced by circumstance to see and hear and consider one another. It is a novel that demonstrates the social challenges and relational potential for racial reconciliation."--Publisher website.

“This culinary cosmic outing is as creative as it is informative.” — STARRED review, Publishers Weekly From Impossible Burgers to lab-made sushi, two witty, plugged-in food scientists explore leading-edge AgTech for the answer to feeding a settlement on Mars — and nine billion Earthlings too Feeding a Martian is one of the greatest challenges in the history of agriculture. Will a Red Planet menu involve cheese and ice cream made from vats of fermented yeast? Will medicine cabinets overflow with pharmaceuticals created from engineered barley grown using geothermal energy? Will the protein of choice feature a chicken breast grown in a lab? Weird, wonderful, and sometimes disgusting, figuring out “what’s for dinner on Mars” is far from trivial. If we can figure out how to sustain ourselves on Mars, we will know how to do it on Earth too. In Dinner on Mars, authors Fraser and Newman show how setting the table off-planet will supercharge efforts to produce food sustainably here at home. For futurists, sci-fi geeks, tech nuts, business leaders, and anyone interested in the future of food, Dinner on Mars puts sustainability and adaptability on the menu in the face of our climate crisis.

When two food geeks, who also like sci-fi, imagine how to feed a colony on Mars, they also discover how food production on planet Earth can and must change.

Analog astronaut Dr. Sian Proctor takes you on a culinary tour of what it is like to live for four months in a NASA-funded Mars simulation investigating food strategies for long-duration space flight. More than just a cookbook, it is a rare collection of images and insight into what it is like to be an analog astronaut. Analog astronauts are individuals who participate in research and training that advances human spaceflight while still on Earth. While in the simulation, Dr. Proctor was under contract with Discover Magazine and this colorful collection of images gives you a stunning view of what simulated Mars life is like. The recipes were submitted by individuals from around the country using the unique ingredients from the missions "space" pantry which included shelf-stable ingredients such as freeze-dried fruits, meats, and vegetables. This is truly an out-of-this-world, mouth-watering adventure!

Teen astronaut Houston Williams is now the pilot on a mission to Mars. Houston Williams was thrilled to win a scholarship to attend a space program at NASA. What he didn’t realize was that organizers were recruiting people for a top-secret research project aimed at studying how space travel affects people of different ages. After months spent on the International Space Station conducting a variety of experiments, Houston is surprised to learn that he and his two friends Ashley and Teal have been chosen to join a highly political mission to Mars. But after tragedy strikes, the teens are forced to continue the mission on their own. This is the third book in the Teen Astronauts series, following Houston, Is There A Problem? and Boldly Go.

The destiny of humans is parallel to the destiny of food. If the latter is available, then the former will also be present. The definition of food today is very different from that of our ancestors, who saw it as a nutritious thing that may obtainable through collecting or planting. However, today, food can be modified genetically and made through molecular synthesis. This book discusses the future of food, and explores the context of novel definitions of food through horizon scanning. It considers the most cutting-edge developments in the food industry, including lab-meat, nano-engineered foods, vertical agriculture, foodomics, and Marsfoods. The book also investigates new food engineering processing techniques, future technologies, and future consumption trends.

This book presents a realistic and well reasoned vision of the possible pitfalls, hardships and incomprehensible sacrifices that will confront the first people who attempt to establish a colony on Mars. Extremes in temperature, a toxic unbreathable atmosphere, working conditions that are uncomfortable and stabilized food rations seem to be what one could expect to find on a mission to Mars.The focus is the food supply and the methods and machinery that will need to be developed in order to launch and build a successful population of humans on Mars. Space travel is not for the faint of heart and this book is an honest and unvarnished effort to portray the true endurance one must possess to survive life in a Martian colony.