Organized by Cannonball Visiting Artist-in-Residence Heidi Neilson and Douglas Paulson, the Menu for Mars Supper Club has, over the last year, organized monthly dinners with experts to consider how the circumstances on Mars would affect colonists’ food as well as their physical, cultural, and psychological needs. To explore these discussions and plan Mars menus directly, the Menu for Mars Kitchen was established in Brooklyn, New York as a temporary experimental test site, stocked with Mars-feasible ingredients: foods that are dried, powdered, thermostabilized, and dehydrated.
Heidi Neilson’s presentation and tasting at Cannonball, "Pioneering Martian Cuisine," will report on the resulting dishes and other findings generated in the Kitchen. The event will also include a sampling of Mars-feasible snacks including Space Jam, a jello-y treat made with ube paste by Lindsay Iserman; Little Green Men, Martian Matcha Microwave Cake made with green tea by Arthur Lynn; and Thirty-eight Percent Gravity Meringue Cookies, a thought experiment in baked-good form by Heidi Neilson.
Free and open to the public.