♪ Hi, we’re the NASA
Culinary HUNCH Team from Ulster BOCES. I’m Lauren Hoetger, Sara Freer, and Angelina Violante. And today we will be making a strawberry rhubarb crisp. Today we used
strawberries in our recipe, and it’s really important
to use fresh strawberries, not too ripe
because of the sweetness and the pectin
that’s in them. Also, we used rhubarb,
which is normally balanced with a large amount of sugar, however the sweetness
from the strawberries and the orange citrus
adds just the right amount of sweetness
while retaining the delicious tartness of it. The rhubarb is a superfood that is a… speeds up metabolism
and is a fat free alternative to dairy products, which lowers cholesterol, which is really important
for the astronauts that will be going
up into space. Because of specific nutritional
requirements needed for food to go up into space, we had to make
a couple of variations to our recipe. We had to reduce
calorie content, sugar, and as well
as fat content. Um, in the crumble,
we reduced the fat content by reducing the butter as well as replacing
the white sugar with coconut sugar. Coconut sugar is
harvested from the flour of the coconut palm. And it is like
subtly sweet with a slight
caramel flavor. In the filling,
we reduced sugar because there’s enough sweetness
from the strawberries. So we picked
the strawberry rhubarb crisp because we were trying
to get in the mindset of what the astronauts
would be thinking up in space. We were thinking
they’d be a little lonely, and would want
some comfort foods. So the rhubarb,
that’s harvested in the late spring
and the strawberries harvested in early summer really give that
New England feel. And it’s a nice
comfort food. I think the reason
I came to Ulster BOCES was because of
my love for cooking. I grew up, like,
cooking with my mom, and that’s when I knew
that I wanted to do something in my life,
like after college– go in college–
about cooking. And me and my best
friend also, Sarah, shared that common interest. So we decided
to come to Ulster BOCES and do this Culinary
Arts Program, and then when we got here,
we met Angelina, and she’s from
Wallkill High School. So that was cool
coming together for the common
interest of culinary. And then once
we got here, we got the opportunity
to write an essay on food processing. And our teachers picked us
to do this program and now we are going
to the Johnson Space Center in Texas to compete
and hopefully send our dish up to space. We believe our recipe
is suitable for space travel because it can be sent up as a rehydratable food
or in natural form. And rehydratable means that
the water is taken out of it and then once you
get to space, it’s added back in. And we learned that
hot water can be added, and our dish is
really good served hot. And then in natural form, it’s just served as is,
like out of a package. And we chose
the recipe because while the crunch–
the crisp on top added a crunch,
it didn’t make crumbs, and we learned the crumbs
in space is not a good idea because it can get
in people’s eyes, and it’s hard to clean up. So we wanted to add
texture but still wanted to make it
suitable for space travel. The opportunity
to work on this project for the NASA HUNCH Program
has been incredible. And we’ll be able
to put it on our resumes and use it on
college applications, and we’ve also learned
a lot of teamwork skills. So, working with
these two girls has been amazing,
and I know that I can come
to them with anything. And we’ll be
friends forever. -Bring home the trophy!
-Bring home the trophy! ♪