Upon receiving an email from NASA, Shianna Smart, co-owner of Trails End Buffalo Stix in Gull Lake, initially doubted its authenticity, thinking it might be a scam. However, after engaging in discussions and gathering more details, she found it to be a thrilling opportunity.
She was informed that Canadian astronaut Joshua Kutryk had handpicked the bison jerky from her brand to accompany him on the NASA-SpaceX mission to the International Space Station scheduled for October 1, pending final approval.
Previously, in 2013, Canadian astronaut Chris Hadfield had enjoyed the Saskatchewan bison jerky sticks during his time in orbit, when the business was under different ownership.
Smart expressed her surprise and excitement, stating, “While I knew our product had been sent to space before, I never imagined we would be approached again for this incredible opportunity.”
She envisions that the space-bound jerky will serve as a testament to its quality for various purposes beyond space travel, such as children’s lunches, sports activities, and travel snacks.
Before being approved for space travel, the jerky underwent a thorough selection process by the Canadian Space Agency (CSA) and NASA.
Natalie Hirsch, overseeing operational space medicine at the CSA, explained that while NASA supplies approximately three-quarters of the food for astronauts, they have the freedom to personalize the rest. The CSA ensures Canadian options are available, tailored to the astronauts’ preferences for their missions.
Hirsch added, “Upon assignment to a mission, we consult with astronauts to determine their preferences, conducting market research to align with their choices.” Specific requirements include an 18-month shelf life, space-friendly packaging, and products that do not produce crumbs.
Noting the importance of local support for small businesses like Trails End Buffalo Stix, Nolan Langer, assistant plant manager at the Saskatchewan Food Industry Development Centre, emphasized the pivotal role of community backing in their success.
Langer highlighted the center’s nearly two-decade history of producing jerky and the lack of alternative facilities in western Canada catering to small clients requiring specialized processing services.