Shianna Smart, the co-owner of Trails End Buffalo Stix in Gull Lake, Saskatchewan, initially doubted the legitimacy of an email she received from NASA. However, after further communication, she was thrilled to discover that Canadian astronaut Joshua Kutryk had chosen her brand’s bison jerky for consumption during the upcoming NASA-SpaceX mission to the International Space Station.
This isn’t the first time that Saskatchewan bison jerky has made its way to space. Canadian astronaut Chris Hadfield enjoyed the jerky sticks during a previous mission in 2013.
Smart expressed her excitement at the opportunity, stating, “I knew it had been gone to space … but I never thought we will be asked again, so that was pretty exciting.”
The jerky underwent a rigorous selection process by both the Canadian Space Agency (CSA) and NASA before being approved for space travel. Smart hopes that the space-bound jerky will showcase its versatility for various purposes beyond space travel, such as children’s lunches, sports activities, and traveling.
Natalie Hirsch from the Canadian Space Agency explained that while NASA provides most of the food for astronauts, they can personalize the remaining portion. The CSA offers Canadian options to astronauts based on their preferences.
Furthermore, the selected food items must meet specific criteria, including an 18-month shelf life, space-compatible packaging, and a non-crumbling nature.
Local support plays a vital role in the success of small businesses like Trails End Buffalo Stix. Nolan Langer, the assistant plant manager at the Saskatchewan Food Industry Development Centre, emphasized the importance of local backing for such enterprises.
The production facility has been manufacturing jerky for nearly two decades, catering to small clients in western Canada. Langer highlighted the unique position of the Saskatoon food center in providing essential processing capabilities for local businesses.
Canadian products sent to space aren’t limited to bison jerky, as they can include items like maple syrup from Ontario and Quebec, as well as salmon from the west coast.