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Cooking with Science Recipes
Do you enjoy cooking? We've got you covered from soups to desserts! Get cooking with these great recipes featured in our Cooking with Science videos. Each delicious recipe features nutritious ingredients and was created by a professional chef.
Want to add a little science to your cooking? Check out the Cooking with Science video series to learn more about the featured ingredient used in each recipe.
Delicious clam chowder with bacon and peppers.
Zuppa Etrusca - beans, buckwheat groats, and vegetables.
Buckwheat maltagliati with miso butter and a gigante bean, mushroom ragu.
Grilled herb peppered chicken.
Veggie burger made with potatoes and black beans.
Easy Spanish tortilla with potatoes.
Kale sautéed with peppers.
A summer vegetable hash topped with a poached egg.
Whipped sweetpotatoes with peppers.
Buckwheat chocolate chunk cookies with cardamom and orange.
No-bake strawberry cheesecake with a peppered crust.
Strawberry cobbler with black pepper cornmeal biscuits.
Diabetes — a disease that affects how your body uses blood glucose (sugar) — is a major health concern for millions of people worldwide. Because their bodies are unable to produce enough insulin, for people with diabetes, glucose management is essential. Without proper medical care, diabetes can lead to heart attack, stroke, blindness, kidney failure, and nerve damage.
Medications can improve glucose uptake, but they can also have side effects. These drawbacks have spurred increased research to find natural foods and supplements that can help manage the disease.
ARS researchers have found an interesting possibility. They examined the ability of colored rice bran extracts to stimulate glucose uptake. Learn more.
Knowledge, data, and understanding of soils is vital for advancing agriculture and society. Until recently, however, Native American farmers lacked the foundational soil property information they needed to sustainably produce culturally important crops with improved yield and to promote food security on their tribal lands.
ARS researchers in Fayetteville, AR, are working with the Quapaw tribe to create the first-ever high-resolution digital maps of soil properties and land-use interpretations for their lands in northeastern Oklahoma.
Watch this video to learn more.
Sorghum bran, often a low-cost byproduct of sorghum milling, can enhance gluten-free bread's nutritional value without compromising its flavor, according to a study published in the Journal of Food Science.
While gluten-free foods are in demand to meet consumers' medical needs and dietary preferences, these foods sometimes are deficient in nutrients and lack taste and texture that appeals to consumers. In gluten-free bread, wheat flour is typically replaced with refined flour and starches from other sources. Adding dietary fiber, a carbohydrate found in whole grains that has important health benefits, to gluten-free bread can lead to a hard texture and more rapid staling. Sorghum bran could provide both good flavor and nutritional value. Read this article to learn more.
Food loss and waste is a monumental problem and while the Agricultural Research Service does not receive direct funding for food loss and waste programs, research is a critical factor for finding innovative, sustainable solutions for the food loss and waste problem.
Take a look at a sampling of ARS's innovative research some of which has already been introduced in the marketplace including projects to improve growing practices, breed fruit and vegetables that can better handle storage and transportation, find environmentally friendly alternatives to pesticides and sprays, develop new technologies to make processing and delivery more efficient, and turn post-harvest waste into usable foods and materials, including biofuels.
[Back to Innovations for Reducing Food Loss and Waste]
Quickly Detecting Disease in Farmed Salmon
Aquaculture, commonly known as fish farming, is a global multi-billion-dollar industry, and one of the fastest growing forms of food production. Infectious salmon anemia virus (ISAV) is a serious viral disease that affects farmed salmon both domestically and worldwide. ISAV is a highly contagious disease that can be difficult to detect. If left unchecked, cumulative mortality can sometimes exceed 90%. Detection is critical, but standard detection methods can take days to generate results, giving the disease more time to spread.
ARS researchers in Orono, ME, and the University of Maine developed an improved detection method that increased testing speeds while maintaining equal if not better accuracy for ISAV detection. This improved detection tool has helped fish farmers quickly screen salmon for the presence of ISAV, reducing commercial losses valued in the hundreds of thousands of dollars.
Read more about the project.
New Strawberry "Lumina" Checks All the Boxes
Strawberries are a popular fruit for consumers, both for their taste as well as their nutritional benefits. With more than $2 billion in annual farm gate sales and accounting for a 13% share of total production value of fruit, strawberries rank third for all fruit produced in the United States. While consumers want big, beautiful, tasty strawberries that last in the refrigerator, growers desire strawberries that fruit early in the season, are disease resistant, and have high yield.
ARS researchers in Beltsville, MD, recently released ‘USDA Lumina,’ a new strawberry variety that fulfills the wants and desires for both consumers and growers. ‘USDA Lumina’ has high yield, and its large, sweet, beautiful fruits do not split open in the field or turn dark in refrigerated storage. In addition, ‘USDA Lumina’ waits to flower in the spring to avoid damage from frost but still produces fruit early in the season. For both consumers and growers, these improvements can significantly reduce food loss and waste.
Read more about the project.
Using Genetic Data (Genomics) to Fight A "Bitter" Disease
Pome fruits such as pears and apples are grown in the mid-Atlantic area and around the world. Growers of pome fruits often have to battle a devastating disease called bitter rot caused by a fungus. This disease accelerates the rotting of fruits and can show up during pre and post-harvest production, causing significant food loss and waste. While bitter rot can be controlled by fungicides, fruit that survive the growing season and enter storage often come out with Bitter rot symptoms, such as brown, sunken lesions.
ARS researchers in Beltsville, MD, are using genomics to determine the genetic makeup of the bitter rot fungi. Data can be used to design rapid screening tests, better understand the factors needed for this pathogen to cause disease and develop novel control strategies to ensure fruit quality while reducing food loss and waste.
Read more about the project.
Predicting E. coli Outbreaks in Leafy Greens
Foodborne illness outbreaks due to Escherichia coli O157:H7 (EcO157) contamination not only cause harm to consumers but may also result in nationwide recalls for food suppliers. Leafy green producers in particular may lose a significant amount of their supply when they have to discard their products due to recalls or loss of consumer confidence after outbreaks. Predicting contamination in the field could reduce human illness and limit the amount of lettuce that must be thrown away.
Researchers at ARS in Albany, CA, and Cleveland State University developed a weather data model to predict EcO157 contamination trends in lettuce. The model accurately predicted EcO157 survival rates on young romaine lettuce plants that had been measured in previous field experiments in Salinas, CA — the lettuce-growing capital of the world. Food safety regulatory agencies can use this user-friendly model to develop a weather- based risk assessment tool for the lettuce industry, thereby reducing waste due to crop contamination.
Read more about the project.
Using AI to Detect and Prevent Fish Mortality
Many fish farmers use Recirculating Aquaculture Systems (RAS) to rear and grow their fish. However, fish mortalities in RAS due to disease or other factors can quickly escalate, leading to disease spread and mass deaths. Fish farmers employ underwater cameras to try and detect fish disease and mortality in their RAS systems. However, camera detection can be obscured by high densities of fish as well as cloudy water. In addition, human observation and tracking of disease spread can be slow and inaccurate.
ARS collaborators in Shepherdstown, WV, developed MortCam, an Artificial Intelligence- and Internet of Things (IoT)-enabled fish mortality detection and alert system. MortCam consists of an imaging sensor integrated with an edge computing device, customized for underwater applications. MortCam provides 24- hour surveillance for RAS conditions and reliably sends email and text alerts to fish farmers about mortality events. Using MortCam, farmed fish producers can apply effective and timely treatments to prevent mortality escalation, improve fish welfare, and reduce economic losses.
Read more about the project.
New Tool Can Get Tomato Production Back on Track
Tomato corky root rot is a disease that can cut tomato yields in half, causing major food losses for tomato growers. This disease causing fungus is often undetected until it is too late because it attacks roots, is slow growing, and is difficult to isolate from plants. Tomato growers desperately need improved detection methods to help curb their expensive losses.
ARS researchers in Wooster, OH, developed a new tool (a quantitative polymerase assay) to rapidly detect corky root rot pathogens in roots and soils. With this tool, agricultural researchers can rapidly detect and track the pathogen, and in turn, provide farmers with strategies to better manage this disease and reduce their food losses.
Read more about the project.
Using AI to Control Pests in Grain Production
Insects can be a real pest to grain producers, literally! Grain producers must constantly monitor pests when storing grains to ensure postharvest grain quality. However, current sampling and monitoring methods are time-consuming, labor-intensive, and require expertise for accurate species identification. ARS scientists in Manhattan, KS, used deep learning methods and AI to develop image-based identification for five common stored grain insect species: lesser grain borer, rusty grain beetle, red flour beetle, rice weevil, and saw-toothed grain beetle.
The AI-driven system more efficiently identified all species with an accuracy level of at least 96% and enabled producers to more rapidly apply pest controls and ultimately reduce damage, food loss, and economic losses. This work is part of a broader effort to develop camera-based systems for automated pest monitoring in warehouses, flour mills, and general food storage facilities that will improve pest identification and control.
Read more about the project.
Screening for Toxins in Our Foods Before Consumption
Aspergillus flavus is a fungus that can infect corn and other food crops before harvest and during storage. This fungus produces a toxic and potent carcinogen known as aflatoxin. Aflatoxin contamination of corn imposes a severe health risk to vulnerable populations around the world; for instance, consuming aflatoxin-contaminated crops can result in liver cancer, stunted growth in children, and death. Detecting aflatoxin contamination can not only save lives but reduce food loss and waste.
ARS researchers in New Orleans, LA, and Mississippi State University scientists developed a table-top or tablet-based, low-cost portable system that can validate aflatoxin contamination. The novel detection system costs less than $200 and uses batteries that can be charged with solar energy, which increases its utility in remote regions. This user-friendly tool will enable small farmers and households to screen stored grains and nuts for aflatoxin contamination before the foods are cooked or consumed.
Read more about the project.
Using Biocontrol to Reduce Potato Storage Loss
Potato losses from fungal spoilage during storage are approximately $500 million in the U.S. The majority of losses are caused by the fungus Fusarium sambucinum (dry rot). There are limited chemical solutions to treat this fungus, and the fungus can become resistant to chemical treatments over time. ARS researchers in Peoria, IL, developed an effective, environmentally friendly treatment to stem these losses, based on bacteria that are naturally antagonistic to this fungus. While effective, a major barrier to applying this "biocontrol" is formulating it as a long-lasting, dried product that is easy to apply.
Researchers developed strains to be more robust to drying and created a special drying formulation in which simple, inexpensive fructose sugar is blended with the bacteria to protect the potatoes during drying. As a result, a product can be stored for over 7 months and reduce potato storage disease up to 80%. It can also work in concert with agricultural chemicals to accomplish near complete control with much reduced risk of the pathogen developing resistance.
Read more about the project.
New Technology Keeps Produce Fresh, Longer
ARS researchers in Albany, CA, are developing a new technology that could "freshen up" the frozen fruit and vegetable market. The new freezing method, called isochoric freezing, works by storing foods in a sealed, rigid container — typically made of hard plastic or metal — completely filled with a liquid such as water. Unlike conventional freezing, where the food is exposed to the air and freezes solid at temperatures below 32 degrees F, isochoric freezing preserves food without turning it to solid ice.
As long as the food stays immersed in the liquid portion, it is protected from ice crystallization, which is the main threat to food quality. As an added benefit of isochoric freezing, the method kills microbial contaminants during processing. The new freezing method could not only extend the shelf life of fresh fruit and vegetable products, but also result in products that are fresh-like in taste, texture, juiciness, and nutrition.
Read more about the project.
Controlling Fruit Rots in Blueberries
Blueberries are an excellent source of essential nutrients and a good source of dietary fiber. The United States is the global leader in blueberry production, but producers are losing millions due to postharvest fruit rot diseases, which limit the storage and shelf life of fresh blueberries. Controlling postharvest fruit rot diseases is crucial to producers, both here and abroad.
ARS researchers in Parlier, CA, applied natamycin as a postharvest dipping or spraying treatment to see if it could control postharvest blueberry rots. Natamycin is a natural food additive generally regarded as safe. It’s used as a preservative in foods such as yogurt, sausage, juice, and wine. Researchers determined that natamycin provided effective postharvest control for reduction of fruit rots and maintenance of fruit quality of fresh blueberries. Once it is registered, it can be used on both conventional and organic blueberries. The result is more fresh fruit for consumers and less food loss and waste at postharvest.
Read more about the project.
Extending the Shelf Life of Breadfruit and Papaya
Breadfruit and papaya are two popular fresh-market foods around the world. However, they both tend to ripen quickly and deteriorate quickly after harvest. In addition, they are highly susceptible to pathogens after harvest. These issues can lead to significant food waste by consumers and in food markets.
In cooperative research, ARS scientists in Hilo, HI, and University of Hawaii researchers determined maturity indices and techniques to prolong breadfruit quality after harvest. They found that picking breadfruit during early harvest maturity delayed discoloration and treating the fruit postharvest with a natural ethylene inhibitor delayed breadfruit softening. Both practices have the potential to improve quality maintenance of breadfruit during transportation and storage. Researchers also determined that using a similar post-harvest treatment could extend the shelf life of "Rainbow" papaya during commercial shipments.
Read more about the project.
Squeezing More Products Out of Oranges
Worldwide, the citrus industry generates around 50-60 million tons of excess biomass when producing juices, such as orange juice, for human consumption. This underutilized biomass causes environmental issues when discarded, so finding uses for this material can reduce food waste while potentially generating new revenue streams. ARS researchers in Peoria, IL, converted vegetable oil from waste citrus seeds into biodiesel using a well-known process referred to as transesterification.
The fuel properties of the biodiesel produced from waste citrus seed oil were within the specifications of the American biodiesel standard. These results are beneficial to the citrus and renewable fuels industries as well as to the public, as an agricultural waste material was used to produce an alternative fuel that facilitates the societal transition away from petroleum and its consequent environmental and climatic effects.
Read more about the project.
Finding a New Marketplace for In-shell Peanuts
Peanuts are grown for a variety of edible purposes; they can be eaten roasted, oil fried, or boiled; added to processed foods; or used for oil. In 2022, the U.S. peanut crop was estimated at 5.57 billion pounds. While peanuts are a popular product for consumers and food manufacturers, a portion of farmed peanuts are deemed unsuitable for human consumption. These nonfood grade peanuts have other potential uses, mainly for the production of oil.
However, ARS researchers in Raleigh, NC, found a new, potentially higher value application. They determined that nonfood grade in-shell peanuts that are aflatoxin free could be used for livestock feed. In particular, researchers found that peanuts unsuitable for human food can be added to poultry feed without the expense of removing the shells. Adding shelled peanuts provided nutritional benefits without affecting egg laying performance or body weight. Best of all, this new source helps reduce the amount of waste from nonfood grade peanuts.
Read more about the project.
A Tasty Way to Increase Fruit Production in the U.S.
Pectin is a natural fiber found in apples, oranges, and other fruits. Pectin has many food uses, such as a binder or thickener in cooking and baking. The global pectin market is valued at over $900 million. Most pectin is obtained from apple pomace and citrus peel when juicing those fruits. Florida is a major citrus juice producer, but there are currently no pectin production facilities in Florida, or even in the United States.
To this end, ARS scientists in Fort Pierce, FL, identified optimum pilot scale conditions for pectin production from Florida sweet oranges. This work served to support the design, engineering, and commercialization efforts of a citrus juice co-product manufacturing facility in the state of Florida. Establishing a pectin production facility in Florida would allow for a domestic source of pectin, increase production value of Florida citrus, and reduce citrus waste.
Read more about the project.
Novel Uses for Discarded Almond Hulls
Almond shells and almond hulls are an inexpensive, abundant waste by-product from the U.S. almond-nut industry. They can be added to livestock feed and converted into sugars for biofuels, but more diverse uses are needed to reduce the excess waste. ARS scientists in Albany, CA, developed a novel application for "spent hulls," using them as a replacement for non-sustainable peat moss to commercially produce mushrooms.
Spent almond hulls are hulls with their sugars removed and they possess important traits, such as a water-holding capacity of greater than 500 percent and high mineral content ideal for mushroom growth. ARS scientists also used a thermal process called torrefaction to produce a residue from almond shells that improves adhesion properties when added to recycled plastic while also improving recycled plastic heat stability and stiffness. ARS researchers and their industrial collaborators are exploring the use of torrefied almond shells to replace or reduce the percentage of polymers in shipping pallets.
Read more about the project.
A healthy eating routine is essential at every stage of life and can have positive effects that add up over time. It’s important to eat a variety of fruits, vegetables, grains, proteins, and dairy (or dairy substitute). When deciding what to eat or drink, choose options that are full of nutrients, and make every bite count.
But how do you know if the food you eat is nutritious? Are you eating all of your food groups daily? Do you know if the foods you are eating contain added sugars, sodium, and unhealthy fats?
Take the Nutrition Challenge, to find out if you are eating more of what you need, and less of what you don’t. It’s easy, it can be life changing, and you’ll probably be surprised at the results.
Laptop or smartphone with internet service
Pencil and paper or a logsheet (see appendix A)
Calculator
For 3 days, keep track of what you eat and drink for breakfast, lunch, dinner, dessert, and snacks.
Log your food intake either using a nutrition data app or on the logsheets provided in this challenge, and try to be as specific as possible, including the brand name of the food (ex: Life cereal) or specific type of fruit, vegetable, or protein (ex: Gala apple).
Try to also include the quantity that you eat, using the serving size on the packaging as a guide.
For fruits, log onto MyPlate and check out the fruit table on the page. Do the same for vegetables, proteins and grains.
Once your food types and quantity are logged onto your sheet, use the nutritional label on the food containers to determine the nutritional content of each food item eaten. For grains, fruits, vegetables, proteins, and other items without a nutritional label, visit USDA's FoodData Central.
In the search bar, type in the food item and try to be specific at first. If the search results do not align with what you ate, be a little more general.
On the results page you will see several options: Most items, including fruits, vegetables, and proteins, are typically found under "SR Legacy Foods" or "Branded Foods". Choose the selection that fits best.
Now it's time to do a little math. Use the portion dropdown to best align with the amount of that particular food that you ate. For example, if you ate 200 grams of a corn muffin, and the portion dropdown is set at 100 grams, you'll want to double the nutritional content when logging it down on your spreadsheet. If you ate a quarter of the portion, then divide the nutritional content by 25 (percent).
Read through the nutritional content (either from the food container or FoodData Central) and log the amount of the following:
protein (g)
dietary fiber (g)
calcium (mg)
potassium (mg)
iron (mg)
sodium (mg)
added sugar (g)
saturated fat (g)
Keep in mind that fruits, vegetables, grains, proteins, and dairy foods naturally do not contain added sugars. But, if they are processed, they could contain added sugars. Remember to log these amounts based on the portions you ate.
There are many Apps on the market that can calculate and log your daily food intake. When choosing an App, make sure it contains a large inventory of foods and can determine and log portion size. For each food item, you will want to enter the food item and portion consumed. If you cannot find an App to accomplish this, use the FoodData Central method (Option 1).
Read through the nutritional content (either from the food container or FoodData Central) and log the amount of the items below.
protein (g)
dietary fiber (g)
calcium (mg)
potassium (mg)
iron (mg)
sodium (mg)
added sugar (g)
saturated fat (g)
Keep in mind that fruits, vegetables, grains, proteins, and dairy foods naturally do not contain added sugars. But, if they are processed, they could contain added sugars. Remember to log these amounts based on the portions you ate.
Now that your chart is complete, let’s see how it compares to USDA’s recommended nutrient consumption. Log onto USDA’s DRI Calculator. Fill out the required data about yourself and click Submit. Scroll down to view the recommended intake per day for the 8 nutritional items that you tracked. Compare with your spreadsheet (or on your App) and notate which items you met the recommended guidelines and which you did not. Now let’s take a look at your sugar, sodium, and fat consumption. The Dietary Guidelines are below:
Daily Added Sugar Intake
Less than 10 percent of calories per day starting at age 2. Avoid foods and beverages with added sugars for those younger than age 2.
Daily Sodium Intake
No more than 2,300 milligrams (mg) per day and even less for children younger than age 14.
Saturated Fat
Less than 10 percent of calories per day starting at age 2.
Transfats – Trans fats are unhealthy and should be avoided in your diet. Trans fats can be found in many foods – including fried foods, baked goods, and spreads. It’s worth noting that products can be listed as “0 grams of trans fats” if they contain 0 grams to less than 0.5 grams of trans fat per serving. You can also spot trans fats by reading ingredient lists and looking for the ingredients referred to as “partially hydrogenated oils.”
Observe your logsheets, paying particular attention to where you met and did not meet your recommended guidelines.
In what areas did you meet the My Plate Plan?
In what areas did you exceed or not get enough compared to the My Plate Plan?
What type of foods should you be eating more of daily?
What type of foods should you be eating less of daily?
After taking this challenge, should you alter your daily/weekly food intake, and if so, what food changes should you make?
What are your big takeaways from this challenge?
For more information on eating healthy, making a plan and exploring MyPlate, visit https://www.myplate.gov.
What you eat matters, from your overall health to your stress levels to your everyday activities. What we put on our plates for breakfast, lunch, and dinner affect our mood, energy, and well-being.
What do your food plates look like, and how do they compare to the USDA’s MyPlate? Let’s find out.
In this challenge, you’ll first see how your plates stack up against MyPlate. Next, you will determine which food groups you need more of or less of to meet your targeted goals for eating. Finally, you will assess what changes you can make overall to your diet to help ensure a healthy lifestyle.
Laptop or smartphone with internet service
Pencil and paper or a logsheet (see appendix A)
Calculator
Let’s start by looking at your current food plate selections. Use a sheet of paper or the spreadsheet in this challenge to log your daily amount (cups or ounces) of fruits, vegetables, protein, grains, and dairy (or dairy substitute). If you are unsure which items fall under those categories, visit What is MyPlate, scroll down to “MyPlate Messages,” and click “More Information” under each food group.
Next, go to the USDA MyPlate site and click “Start” under "Get Your MyPlate Plan"
Answer the questions and then click “Calculate Food Plan.” You will then receive a count of your recommended daily allotment of calories. Click the calories link to get a more detailed look at your dietary guidelines, including your daily recommendations for fruit, protein, vegetables, grains, and dairy (or dairy substitute).
Click “Read more” for each food group to view the daily recommendations by age and also to see how much of a certain fruit item, such as apple sauce, counts as a cup/ounce.
Use your sheet of paper or the spreadsheet to record how much of each food group you are eating per day (ex, 1/2 cup of vegetables) and how much of each food group is recommended daily (ex, 2 cups vegetables). Calculate the difference.
Which food groups did you meet for your daily recommended intake?
Which food groups did you not meet for your daily recommended intake?
How do your food plates compare with the rest of your family or friends?
Which food group is your biggest challenge of meeting the guidelines and why?
What most surprised you about what you eat and what is recommended?
How can meal prep, including making a detailed grocery list and planning meals in advance, help you meet your nutritional goals?
How will this challenge change your daily food plate for breakfast, lunch, dinner, and snacktime?
For more information on eating healthy, explore the Nutrition Corner.
For more fun and interesting projects, check out AgLab's Science Projects.
The fall armyworm is a pest that devours crops like corn and cotton. Since 2016, it has spread from the Americas to Africa, Asia, and Australia, leaving agricultural destruction in its wake.
Many farmers use insecticide to control the worm but knowing how much and what kind to apply can be a challenge. Researchers at ARS are conducting experiments to help answer these questions and more, in part by tracking the migration patterns of the moth. Watch this video to learn more.
What hasn’t ARS done for apples? From the ground up, we’ve invented disease-resistant rootstocks, environmentally friendly pest control methods, picker-friendly harvesting methods, better storage atmospheres, and natural preservatives to keep apple flesh from browning after cutting. ARS maintains an experimental orchard in Geneva, NY, devoted to bringing you even better apples for the future.
Listen to our podcast Apples - Ripe for the Picking.
ARS and NASA Partner to Produce Apples in Space
Feeding astronauts on long space missions requires more than just leafy greens and tomatoes. Healthy diets call for rich sources of vitamins and antioxidants that primarily come from fruits such as oranges, peaches, cherries, or pears, but many of our healthiest fruits that grow on trees are not compatible with spaceflight.
Researchers at the Appalachian Fruit Research Station in Kearneysville, WV, had previously developed dwarf, continually flowering plum trees that can be grown like tomatoes. Now they have taken this research one step further by engineering Gala apple trees that do the same. These dwarf flowering apples are even parthenocarpic, meaning they don’t need to be pollinated to set fruit and are seedless — making them potentially perfect for busy astronauts with little time to farm.
These space apples are being tested in the EPCOT Biotechnology Lab at Walt Disney World Resort. It’s here that USDA scientists are showcasing their work with NASA in custom-made plant growth chambers that mimic growing conditions on the International Space Station.
Check out "Growing Food in Space: The Final Frontier" for more information on the efforts of ARS and NASA to feed astronauts in space.
