Shianna Smart, co-owner of Trails End Buffalo Stix in Gull Lake, Saskatchewan, initially doubted the legitimacy of an email she received from NASA. However, after confirming its authenticity, she was thrilled to learn that Canadian astronaut Joshua Kutryk had chosen their bison jerky for the upcoming NASA-SpaceX mission to the International Space Station scheduled for October 1, pending final approval.
This isn’t the first time Saskatchewan bison jerky has made its way into space; back in 2013, Canadian astronaut Chris Hadfield enjoyed the same snack while in orbit under previous ownership. Smart expressed her excitement at the unexpected opportunity, stating, “I knew it had been to space, but I never imagined we would be asked again, so that was pretty exciting.”
She hopes that the inclusion of their jerky in the space mission will showcase its versatility for various uses beyond space travel. Smart mentioned, “I am hoping lots of people out there see it and realize that it will be great to take for my kids’ lunches, sports, or traveling.”
Before being approved for space consumption, the jerky underwent a rigorous selection process by both the Canadian Space Agency (CSA) and NASA. Natalie Hirsch, overseeing operational space medicine at the CSA, explained that while NASA provides most of the food for astronauts, they can personalize the remaining portion, with the CSA offering Canadian options to choose from.
Certain criteria, such as an 18-month shelf life, space-compatible packaging, and a crumb-free texture, must be met for food to be eligible for space travel. Langer emphasized the importance of local support for businesses like Trails End Buffalo Stix, as the Saskatchewan Food Industry Development Centre in Saskatoon has been instrumental in the production of jerky for nearly two decades.
In addition to bison jerky, Canadian products sent to space include maple syrup from Ontario and Quebec and salmon from the west coast. The initiative not only highlights Canadian delicacies but also showcases the support and innovation present in local food industries across the country.