Though I miss the Martians, I appreciate what’s taken its place; real-world initiatives – like Biosphere 2, NASA’s Rover- and creative efforts that give us a lively peek into the future of interplanetary habitation. Each weekend at The Boiler, The Menu for Mars Kitchen by Douglas Paulson and Heidi Neilson and chefs (a rotating cast of art-foodie futurists) concoct beverages, and assorted meals, all made from ingredients carefully chosen for space-travel duration. While this loosely translates into lots of dried stuff, liquid and lard, the surprise is in the taste and texture; (mine was mac n’cheese made from freeze-dried crickets) not to mention conversations that hover deftly above the earth’s gravitational field (references to sci-fi flicks). Real-time mini-cams project multiple views of chefs deep in thoughtful food prep, relaying ingredients and sharing cooking tips as curious earthlings, peruse and read text posted to set-ups, drawings and plants all sealed within a plastic enclosure that conjures up the possibility of thriving on the red planet.

Tattfoo Tan

David Grainger

Participants: Albert Park, Alex Tsocanos, Alice Gorman, Anna Dabney Smith & David Grainger, Gil Lopez, Heather Kapplow & Thalia Zedek, Hoi Cheng, John Roach, Joshua Liebowitz, Justin Amrhein, Kerim Zapsu, Lindsay Iserman, Marco Castro, The Planetary Society ¬New York City, Sian Proctor, Tattfoo Tan, Ward Shelley, Will Owen with Matthias Borello.