In “Fruitcake in Space,” Gravy producer Bronwen Wyatt explores a bizarre footnote in the annals of human space travel. In 1968, a scientist at a military research facility developed a very unusual recipe: a nutritionally-fortified fruitcake designed as an emergency ration for astronauts. It might be easy to dismiss this fruitcake, but we’re here to argue that it’s part of a larger story—one that takes us from the early days of NASA’s space program to our current quest for Mars. Wyatt investigates the importance of safe preservation techniques in space, how NASA determines what food astronauts will actually eat, and why fruitcake actually makes perfect sense as an emergency ration.

In an archival interview from 1966, dietician Mary Klicka at the Natick Laboratory Army Research, Development, and Engineering Center points to the unique challenges of preparing acceptable menus for long-term space travel. Wyatt speaks to Vickie Kloeris, who managed NASA’s food systems for nearly thirty years from the laboratory at Johnson Space Center in Houston, and Jennifer Levasseur, a curator specializing in food at the Air and Space Museum. Finally, retired astronaut Cady Coleman shares her perspective on dining in orbit. Coleman, who volunteered for the role of "food czar" on the International Space Station, tells how food becomes a form of currency and a tool for building camaraderie among astronauts.

Kloeris, Levasseur, and Coleman emphasize that dining space is about more than the mechanical function of obtaining enough calories to survive. Even in the most barren environments, our cultural drive to bond over food is a connection to our lives on earth and part of what makes us human. The selection and preparation of food—work that is often dismissed as inconsequential domestic labor—is a crucial part of the success of any mission in space.

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