Maggie Coblentz

I was making a space food cookbook at the time that was speculative and they wanted to purchase this book and use this book as part of their sales package to send to the partner and kids of these people to say like, look what your parent is doing space, look what they're going to get to eat in space.

And that was not for me personally.

I've collaborated with lots of chefs and I thought, you know, sometimes I think we're working together on these scientific goals and then

finding out later that in fact, this person wanted to open a restaurant in space and quite serious about it.

And so you kind of have to like backpedal a little bit like, oh, we're, I didn't realize we were having very different conversations.

Yeah.

And that people can do these things.

It's not, you know, this job of astronaut sales is an actual legitimate career path now.

Right.

Yeah.

And you have to pinch yourself like, am I sitting in this room right now?

But yeah, indeed we are.

I love whimsy.

And I think space has so much potential for being whimsical and being imaginative and just stretching my mind in ways that I didn't think were possible.

So that's really exciting in terms of process.

And then more on like a deeper mission level, I think it's the potential to, and I do this, you know, on earth as well, as I am on earth, relating on my day-to-day when I'm not dreaming.

And like working with scientists and field workers to think about different ways to ask these questions, different ways of integrating knowledge and seeing what that leads to is also very exciting.

I am that friend, but I don't know.

I think for me, it's more like what's happening in the home.

So going out to restaurants is always exciting, but I'm equally excited.