Transcripts For 1TV PODKAST 20240705

Where it can be done, so everyone in clean normal clothes sit down. We already have personal food ready. Yes, and as a rule, at 1 00 in the afternoon you can also eat soup separately, as a rule, and the second one is already on such a main course. We serve from four hours, just there and fullfledged bread. Also, the same goes , which is baked for guests, plus tea and coffee can be drunk. They do reloading, as i call it, that is, on service evening, because you need to finish the blanks, who needs to take a break, and so on and at 5 oclock. Well, we still have stitches. That is, it is, as it were, before 12 00 oclock before the opening. We have a briefing when we review with the waiters what we have today, what we dont have even less, what more and so on. What will come, what is not on the foot, and also in the evening by 5 oclock at fifteen to ten. We have an evening briefing, we wish each other good service and we are already working until 22 30. We have, uh, last order pickup plus it is also very important that your team. The dy evolved and now renn rezipe has created a story like the garden by labor night project they have it on saturdays after service at 1 am basically. Initially, at the beginning of the week , five daredevils are chosen who want to present their dishes, some inspired. Here are the works in new inspiration and inspiration at the end of the week present their creations to the whole team one dish. They, uh, prepare for the whole week , agree with the chefs at their stations that they can do work with distractions from the main work, but there is a maximum of an hour and a half there. Well, either how much they need, yes, or the night doesnt matter. Yes, there are fanatics, they will actually work. And here it is at the end of the working week on saturday already, when everyone is tired and exhausted. 1 00 at night, when the kitchen is already washed out, everyone gathers in the lower kitchen , this old one, but we used to be, yes, in the lower kitchen ah, and so those guys take turns giving out two or three dishes there. These are their creations and they try everything, they tell the exchange of inspiration, and so in this way they, but give themselves. Uh way out fantasy the chef himself is present, and rene also comes to see some moments. They voice. This could be, uh, an analogue of some next seasonal dish, even in our restaurant they take as a basis to communicate with them. And that is, you get such a potential, there the chief takes some of your ideas there. Yes, it works very cool. Its important and thats what i do. Yes, i initially suggested that the guys at first they know everything there. So i realized that sometimes you need to bring a little , lets say. So i set the date. I say so it means you agree. You agree, yes, well, it means that there you give out everything to such a number, and they begin to quietly get creative. We try out change something look. And they begin in this way begin, and release. And just the same , hidden and clamped, as i call potentials and talents. Absolutely right. Yes, but you never need to stop, you always need to work. Eh, to inject new forces with the energy of such a magical kick to give. Uh, guys , this is what you do to yourself in fact. Yes, thats for development in order to new Creative Ideas appeared. Here, and uh. It works very well together. The whole mechanism. You start buzzing. And people. Its fun to come to work. They dont get up every morning. Yes, back to work. They say, thats what i need there today. Its marinated, you need to try it. And then the scallop was not so fried. I need to overcook it today and get over to work as soon as possible. That is, well, as if with enthusiasm its a kaifon, well, plus, of course, you try to come up with some kind of awards so that people have some kind of additional, a penny there due to some additional events there, when people order, because guests come, because they like the food. They start asking if they took in your bosses to book a private event with us there and so on and so on starts by the guys who are not shy ready to go out somewhere. And this is what spurs it on and just the same it works. E for everyone, as well as for the employer positively, and for the boss, well, a restaurant for your colleagues. Uh, the same waiter guys. I need to forget because they see how things move. For them, too , this is a potential, how we work, we are their penny, because the more cool things we do. They, too, the more they earn. After all, first of all, no matter how you twist it, the guests come to the kitchen. So , accordingly, to feel good, so the guys who work in the gym, they should be an integral part of it. Here, uh, united in a clip with cooks, and often. I know, unfortunately, since then. Yes, but not everywhere cooks are friends with the hall. Unfortunately, and therefore there are some skirmishes. These are the points that need to be revisited. I think, of course, yes, and it just works then. Powerfully listen to vitalik, i also wanted to know what to ask you, surely you know this rener zeppe, announced that in 2024 he will close his numa restaurant or , lets say, maybe honestly, because it closes, but will reopen now mind restaurant 2. 0 will be 3 0. Well, in general, in principle, he stated that in the video in which the restaurant exists now, it will no longer be there. That is here in 2024. It turns out in a year. This three restaurant will close it. Perhaps it will be more. This is how we are now dragging you with you, and it will be, but the lab they go more already, they are so fanatical and get high from discoveries, because they, uh, want everything new. And this is not always possible, lets say, do it quickly the way you start. You need to skate this season. And they already have the next story on the way, but its impossible to change so quickly. And so they, most likely, probably want, as i suppose to innovate and just the same , it was possible to use them with benefit for everyone else, and his other restaurateurs, chefs guys, could somehow use this also new. Here are the developments. Here , here i have, for example, i dont have a laboratory. I think you probably also have to do some things directly, and engage in the discoveries of people of those who could be kept, and they will figuratively, where to do it for us. I think so and it will be possible to use it, because thats just what i am, well, after being equal announced that he was closing his restaurant. Here, uh, there were a lot of discussions on this topic and one of them is devoted to the fact that here due to the fact that our restaurant is closing. This seems to indicate that haute cuisine is in decline. No, i dont think so. I dont think so, i wont share it. This opinion i will explain why there are waves. Its like a stock on the stock exchange. Today they are at their peak, then they go down a little, but still, you want to say, if you usually Pay Attention to the giants, they will still go up. Whatever one may say, they are grants and therefore this is not a sunset. Haute cuisine. I consider this a rethinking of his personality. You understand, yes, he is a powerful leader, but there are many other people in our field who are no less important in contributing to haute cuisine and those people who love it appreciate everything the way you and i do, even if you dont even look at us like chefs, but just fans of the fact that you can taste the plates. Well, you imagine yourself that you will come to a restaurant. And theyll give you a simple one there and theyll say, thats it, this is no longer a trend. Heres what i used to eat tried, as it were not. Its all good, lets not. We difficultly composed people to do. Thats just how you are. Well, yes, you will feel sad, there were times and then you will go anyway, because you will cook. Eh, just the way you want it. Im 100 sure, and im the same, so i dont think haute cuisine is going anywhere. It may be only slightly, so to speak, it still comes up, whatever one may say. I understand correctly what you think. What is this restaurant of the mind waiting for him . The same take into account that the terran adria restaurant at one time was an elbul, yes, which he closed and eventually made some kind of laboratory out of it there is no eternal. Denis i have already convinced myself of this life and the driver. E rene his partner klaus as you and i talked. They have their own vision of some kind against the background of these actions of movements. And i think that there will be something new and interesting, but at a new stage. I believe that despite the fact that the renerodzepi restaurant closes in 2024. Uh, scandinavian cuisine, nordic cuisine, she s not going anywhere. She was popular and will remain and we will be happy to walk. E to these restaurants and emphasized by the last e, our culinary means olympiad culinary gold tanks, with which he was just about on copper. Not well, some results again denmark norway no . Yes, why . Hungary, in my opinion, i will explain why yes , because a few years ago, about five. Yes, there or six, when they began to strive for the top, which the government did. They supported the culinary history at the state level. They hired someone who knows coffee, yes, we know, yes, who also works in a threestar restaurant in copenhagen , the only person in the world who has three figurines of a golden dollar, and they are their own coaches. Just the same, they hired such people who are powerfully versed in this sesystem structure in general and trained the people of hungary, so the guys determined there, too , because their board is strong, its such an olympics, athletes there have their own selection, and they chose guys who they can carry it further and not fall flat, that is, hungary has always been in the top for the last time, because they, as they say, sniffed, connected with the guys, who has been in the tops for a long time in Norway Institute is a powerful tank of yuzovsky, and simply the fish institute, where they still study salmon because of its general quality and so on. They spend crazy money. If the boss is taken to competitions, then at the state level they pay him a salary at the expense of this institute so that he prepares for competitions. Swede, for example, the time before last. He spent 163 days to completely prepare a dish from a to z , and spend 163 days of his life on each daily workout from morning to evening. Training in progress it probably starts there at 6 00 in the morning to prepare to start and finish and then analyze what you did today in order to speak clearly. Thats why the scandinavians are very heavily occupied. This bar, even france, was pushed back, in my opinion, the fifth or they are the sixth now the french this time were a girl. There was yours, and norway again and the danes emphasized that they bring every detail to the devil so much that, well, its very expensive to look at and , accordingly, you can take examples from them. They are at the level on their inner mental level, they live by this when they arrived. Norway for the first time in a restaurant for me there, so, the boss says, so today we will have an important, traditional meal there. These are boiled potatoes. This is where the pincho is needed. I say, its clear well, we and the potatoes say necessarily steamed broth. I say well boiled. He says come on. I say serve, i put all the potatoes in a bowl. Hmm something empty. Potatoes, also in krupchika, you need butter. I cut myself there and sprinkled this thing. He comes oh no, he says, lets urgently redo it so no. They didnt eat like that there 40 years ago. They want to see it like this now, because there grandparents came from scandinavian ones. And if i saw them now on this potato mass with dill, that would be enough. Yes, its simple, that is, you cant step left or right. And this is what i remembered, that if you need to do this, then you need to do this. There is no need to invent anything from yourself there, where this is not necessary to do. Look , its really cool that you and i had the opportunity to talk about this. Yes, the kitchen in general, nordic is popular, but few people . During the day she talks for a very long time. Its really good that we talked about this today. I hope that we will have a chance to continue. Here, and today we are number one episode one today. Yes, there is one episode today. Wait. Wait for the second but vitalik and i we say goodbye to you. It was a podcast on crow wheels. All the best, all the best, friends, until we meet again. Bye. Hello, im pilot cosmonaut anton shkapper, this is a podcast of space stories. Today i am visiting. Anna skinny Cosmonaut Training Center employee space nutrition specialist anna you have been working at the Cosmonaut Training Center for a long time as an experienced employee. Tell me what youve been doing there, well, the last 3 years. I do what he cooks. E cosmonauts and astronauts on life support systems of the russian segment of the iss in fact, my laboratory is engaged in training on these systems. These systems include oxygen supply systems, air purification systems , input supply systems, and systems for food supply, including here, in fact, we train cosmonauts and astronauts how to use these system systems on board the russian segment, and how they will be properly and routinely serviced. How did you get into the space industry . Uh, it was a childhood dream, or somehow by accident. It worked out. I think i had no choice, because i was already born in star city, when there was a military unit. My dad, being a lieutenant, came to star city. And actually, i was already born in the star city and graduated from High School Named after pilot cosmonaut Vladimir Mikhailovich komarov therefore, i think that one way or another my whole life since birth. She led me into this industry. Well, actually, i ended up in the Cosmonaut Training Center, that is, from the school bench, i was already prepared to work simply in space, well, practically. Yes, you can say that. Okay, lets talk about the most pleasant things that astronauts know this is about space food on earth. And i often get asked this. Uh, like astronauts and do they even eat from tubes, do they really eat . Well, to be more precise, the first astronauts ate, they really received food, packed in a form. Only not tubes looked. This is about everything is normal, we speak in a professional language. Its some kind of toothpaste. These are tubas. Yes, well , thats actually how these stupid ones look. Now here. That is, after all, yes, they still exist, and at the moment, there is mustard, honey, seasonings, only we have such things now in these tubes, and at the dawn of astronautics. Actually, i start with Yuri Alekseevich gagarin, but really astronauts ate it from the soup. Well, for the simple reason that at first it was not clear how the digestive organs would work under weightlessness, how they would absorb useful trace elements from food. Thats why, in fact, we need food in the first place, so it was decided that it was necessary to operate food so that it would pass through the organs of the digestive system much easier. And here they were convenient because it is a fairly light package. And most importantly, twisting. Uh, the curbstone can not be eaten up to the end, you can conditionally close it, twist it and put it aside and then, and start the process of eating food again, that is, in this regard, it would be really very convenient in all respects, but the first astronauts still. The trailer is what they sent in tubes, and there was just borscht and perforated meat. Well, at first it was all cold, and only at the unions did the first food heaters appear, so that the exhibit had the opportunity to eat already hot food, that the unions already had heaters, yes, there were nine at the union appeared. The first heater writes. That is. Well, yes, they were. Mostly. These were tubes, then in the process, little by little. Already the packaging of space food began to evolve and, in fact, what we have come to now. This is almost a complete rejection of stupidity. Like i said, just mustard, honey and all sorts of spices. Now. Basically, main courses starters some desserts. The astronauts have it in this form of a tin can. They are of different types. Here we have a large tin can. Well not enough 250 g there are small jars 100 g each and now new ones have appeared anton would probably not have found them yet slightly thinner jars in which canned fish are now stored. Well, although, maybe already yes, well, in fact, so that just such a jar can be eaten. Yes , of course, you can open it enough. Everything is ready there. Nothing to cook. You dont have to open it and eat it with a fork, but still, if this is some kind of meat product, the second course, then, of course, its more pleasant its eaten hot, so cosmonauts on the star module in the service module, there is a special chair for eating, in which electric heaters are installed , five jars of things are inserted into this electric heater, they fit in there. Well, the cover of the electric heater is closed, the button is clamped in half an hour. Uh, the contents of the jar will warm up to 65, and now, now its ready to be consumed and additionally hot and tasty. This is about cans. And space bread is inserted into the electric food warmer. Its also quite popular. And what is interesting about this bread. Eh, what, uh, this is how it looks like. It looks like these chocolates, which are divided into squares according to the same principle, yes, 10 pieces in size per meter. Yes, yes, this is done in order to, as they say, one cube for one bite, because any crumb that flies away in weightlessness can get into the airways. Can get into the eye of anything pleasant. No, god forbid it will be painfully unpleasant, therefore, actually trying to get rid of the crumbs at the station yes and minimize the amount of garbage that flies around the astronauts either, so that it is also heated. Well, i think that any housewife on earth knows if the bread was lying yesterday, put it in the microwave for 10 seconds. It will become soft fluffy. Here, the same principle is also installed in the electric heater, four things, bread, are heated together with the banks. And it turns out such a delicious, soft bread, moreover, bread, there are Different Cases of eating something ordinary. Yes, there is boro bread, in fact, a lot. Yes, a lot of different types of bread, depending on what what bread. Actually, the astronaut prefers such bread and puts it in the same video , very tasty honey cakes, our astronauts also praise. Its like a dessert here. Well, thats one part of the food types. And another cluster. Now occupies just what has come to replace. Here are the pipes. This is sublimated food. Here in such a form, that is, now there are some second soups. Dishes salads are all here in this form , this is how it turns out. We have kharcho soup here, and the views are quite strong. Cracker, but in fact, here is a real kharcho soup, and such sublimates are being prepared at the biryulyovo experimental plant, well , the plant that makes space here in our suburbs beyond the moscow ring road yes, thats right, and this plant has a separate line for the production of space food. What is actually unique about these products. Well, if so, uh, in short, they stand, the cooks aunts cook large vats of that same borscht or soup, kharcho further this soup is already completely ready, frozen, sent to vacuum chamber and slowly heated up. Thus. We have water from a solid state from a state of ice. Immediately passes into the gaseous bypassing the liquid phase. And it turns out that droplets of water. Here , water molecules leave every pore of the product absolutely every and further. All this is packaged in briquettes and in vacuum packaging , the advantage of such packaging is that we have two batteries here, there is no access to oxygen in the product, there is absolutely no water, there is absolutely nothing to spoil. And in this form there is an Expiration Date. Yes . Now about it lets talk, yes, but i mean that it will be stored in this form, in fact, for many many years, but the Expiration Date, yes, as you pointed out, it is indicated on each product, but this is the Expiration Date in the delivery set. And, as it were, pref. It is positive that this product has time to eat this nineteenth year on board. Ay. Ay, when the Expiration Date comes out, here it is, uh 2 years it can be stored and the nineteenth year the Expiration Date has expired, right . Brought delay. Well, maybe i hope we wont get to the point of eating tonight, although its not yet evening. I mean what else a big plus is that this package becomes lighter. Yes, i just wanted to say by this, what is the advantage . Yes, not only does nothing get here that could spoil the product, but this package is much lighter in weight by weight than the same lips and volume. Yes, they are very important when delivering the set, of course. Very important. Yes, well, and in fact, so that the astronaut can use this kharcho soup, do not gnaw it in the form of a cracker. Uh, eat it like soup. As we are used to. Uh, the packaging has a special twoend special places. This means that the package is cut from this end, and the astronauts are cut along the colored line. And with this dovetail , a special system is pulled onto the fitting for the block e, distribution and heating, from which water will flow. And it says on every package. How much water specifically does this product need in order for it to recover and become the consistency that in the end, yes, but basically, when we fill soups, of course , i want to fill it with hot water. I think it says on the package. How long does it take for this product to recover . Here in in this case, 15 minutes will be enough for us and our soup will be ready to cook. Mm. We still keep such a boot warm clothes. Yes, yes, after we fill it, we put it there, to make it even easier to feed, because if there is meat, it absorbs water very poorly and becomes hard, so we still dont even have cooks there, but we ourselves, like space cooks, are longing what happened, of course, no one will tell. Here. Well, and if we are talking about first courses, this is so that the soup from this package it does not need to be consumed. We simply turn the package over with the other end, and here, if you make an incision, the tube will already come out and it is very convenient to use this product. Here in this form. Thats how i said, there are soups, main courses. There will no longer be this tube at the end, that is, after refueling after restoration, it will be necessary to cut it and, in fact, it is conveniently quite convenient. Eating with a spoon or squeezing . Yes, as for drinks, drinks are also available in sublimated form. These are jelly juices, but there is milk sublimated. But if we are talking about coffee tea, then in this form, packaged tea bags. Yes, an absolutely ordinary bag for everyone familiar with a tea bag. If this is part of the sugar, then there will still be this one. Here is a spoon, sugar is poured there, why a bag in a bag . Well, heres how they came up with it. Yes , very tasty indeed. Cocoa. Well, cosmonauts i tried not so long ago insanely delicious cocoa, which is natural. Basically one package, but two hits yes, two hits are relatively, thank you. The god of drinks most often enough to board a lot of food and yes, we have a margin. That is, even if, god forbid, a truck does not come, but i think we will still live for three months on those stocks that you have specially delivered food with a supply, plus the food that is delivered with each truck in the form of fresh vegetables and fruits. Yes, these are bonuses. Although, we have bonus containers. And uh. These are containers. Hmm bonus. We still call foreign go. That is, this is what we chose after testing the food. Uh, we used to be able to half to take products from us from russia somehow here, mixing this for half a year. It was normal now. Uh, we just have bonus containers. That is, i dont know the expedition, i recently prepared 2 3 4. Astronaut flight, they also complain that they are now given very little russian food. So i think its on both sides. Well , anyway, we have an exchange. Uh. I know for sure our colleagues love cottage cheese very much. Here we were talking about bread, for example, black borodinsky and the guys are happy to ask. Well, what change and bring what you like from uh, uh ration american cuisine, and we quietly exchange, but most of all we eat joint food when we gather on friday and saturday, either in the russian segment or in the american segment. That is, if they come to visit us, we clog two heaters there, yes, that is, we clog everything with cans. Well, sometimes you ask what you prefer about her. E from russian food. That is, we are preparing it, we invite everyone to visit. Here everyone gathers around the table, discussing the news. Uh, well, just passed week and we consume russian the next day on saturday, according to tradition, we in the american segment for us, they are already trying to prepare something tasty from the american diet of sweets. Which ones did you like the most there . Im not interested at all. I dont like them, so it didnt matter to me what they had, what we had, i was always heard by everyone not in space. Yes, although the support group is trying to convey to us. I dont know, some sweets, chocolates, sweets. Mm, marshmallows, our colleagues in america are very fond of marshmallows. And it turns out to be very tasty. Many astronauts said that if they dont eat sweets on earth, well, in principle , they are somehow indifferent, then upstairs on the iss they really want sweets, apparently , the receptors still require some new sensations, therefore interested. Okay, we discussed ours. Yes, everything you see. Yes . Well , thats just right, if its about sweets. Yes, yes, and fruit sticks. Channel one, with the support of the state corporation roskosmos, is holding a unique campaign, everything. Its just that you go to the cinema to see the film the challenge and through august 8th. Send your ticket along with Contact Information to 1tv. Ru leet. If you have seen the movie before and still have your ticket. You are also in business, 20 lucky ones will have the opportunity to visit the Cosmonaut Training Center in star city, and five more will be able to go to baikonur to see the launch of a manned spacecraft with their own eyes. Challenge in the cinemas of the country i am pilotcosmonaut anton shkapper. This is a podcast of space history, we continue our conversation with anna tochova about space nutrition. How are you doing with American Food . Its the same type in general, the packaging and cooking methods are the same, but of course American Food. She gives preference, then, to the food that americans eat in their homeland. That is, for example, barbecue sauce, as far as i understand, there is enough of this in use. For example, we dont have it on board, and somehow they dont use it. Well, yes, from pieces of meat, straight steaks. They really are soaked and there are other sauces with this barbecue sauce. Well, i prefer not this sweet barbecue. And where more spicy food is more mexican food. And so in general the trends are the same as ours in packaging. At least in production , almost everything is the same. I remember the first times i remember the water dispenser, when it was shown on the ground, its not difficult in weightlessness, there is difficulty, you cant hold on with your hand and you have to hold the bag with one hand to open the valve with the other and you only hold on with your feet, having no experience holding on to the handrails. You slide off, uh, continue and pour out the hot water and thats it. It spilled 5 f learn, well over time yeah learned uh, hide the cans. After that, her it is imperative to make it flat so that it reduces the volume during disposal, so that the volume that remains after our life activity is as small as possible. Well, like any garbage, we try to minimize it, and its always very important to eat everything from the can to the end, because, if suddenly it starts to deteriorate and extinguish, after all , theres no garbage, half a year to lie on progress at home from docking. Very astronaut. We are trying to pass on the experience of senior colleagues to them. A young cosmonaut who is just about to embark on his journey. Actually this is what we are doing. And we were just telling them how it is possible to exchange all this at the station, because, well, i m definitely doing this all the time to order one thing on the ground, but it doesnt come in sufficient quantities, but, knowing the preference of the crew, for example, here i am flew with an italian. You yourself are a christopher. For her, i remember borodino bread for sure, for the sake of borodino bread. She can give everything they have. Here is the house petit. Uh, by the way, which is going to fly again. Yes, now training is taking place in star city, i flew from he is an amateur was creative. Moreover, he previously exchanged for any piece of meat, what i always preferred. Eh, i collected cottage cheese without any problems. He didnt just prepare it. He also put it in the refrigerator in the evening to eat it cold in the morning. That is, he is such a real gourmet in this business, therefore, yes , he told how he once was a toilet. Cleaned me in turn behind the shutter. So yes, they have their bikes too. They even sometimes share with us, you know, so delicious. What else could people do for food . I wonder, there are already so many crews, differed in that they cooked their own meals on board. So i heard pizza, cooked on board, rolls were twisted. Yes, and in my opinion, just this year they made an easter cake from cookies and they definitely do. Yes, for some reason there is a myth that canned food is oversalted. Well, they are really quite salty if you eat a lot of canned food. This was an approbation, and not the usual normal taste literally in a spoonful. Heres a little bit of half a jar to sit if no one is watching. Yes, i dont think its some kind of myth that they are oversalted. No they are ok. Here at our colleagues, they are not all salty. Thats why we dont have salt. We dont have a salt ration , we dont have salt separately, but there are americans, yes, but with the target solution, it still keeps on board, i think, its the americans really. This liquid is salty, because you cant pour it, so you also soak American Food , which seems tasteless to you, if you salt it, and also take some seasoning, autumn will go for a sweet soul, so i wouldnt say that they are oversalted. I know for sure that airplanes are food. Yes, here she is oversalted, because it is considered that palatability at a low pressure. And when the plane is gaining altitude, there are 1012. 000 m, they fall and, in order for the food to remain skillful, it passes over and any product is sweet. Well, heres a dessert, its sweeter, than on earth we have, first of all, were fighting. We are for proper nutrition, we have nothing salty and, uh, supersweet will not come to me, very often excursions. Im beyond the basics. Other types of excursions to the tspk are also just about nutrition. And a lot of people just conditionally complain from the street that really something very salty very fatty. Yes, these waters, so there is still such a trend. It seems to me that it still depends on the person, but why did i ask about sweets, because after all, uh, most astronauts tastes change. And thats what they tried and chose for testing here on earth, after all , something seems to them there, not as tasty as it turned out. Here, i have a different opinion tasty does not change. And the food is coming. We know that we have a 16 daily diet. That is, say that of the day. We open new three was four containers depending on the program , and the same set of products have a special hint. Uh, in every container that today is the first tomorrow the second. And so on. Hmm well, i dont know what im sticking to here. Usually you open it. Heres what you want. So eat plus we have enough. Uh, a very highcalorie food with a calculation of more than 3,000 there is somewhere around 3,200. If you take bonuses with everyone, yes, but about 3,000. Thats 16, the daily diet. Well, i dont think astronauts need 3,000 calories right. An ordinary day without going out into open braids and so on. Well, in any case, doctors are trying to follow. For an arsha, this is all the food you dont have any preservatives and eadditives, then what we didnt do here, the maximum is salt, citric acid. So your health is very important. And of course, why exactly do we have a 16day ration of not eight or ten, the less often you get containers, the more variety you will have before there was a sixday ration, then increased each time. I think uh the more days in the diet, the less often you will open the containers. So it seems to me that just because it seems like 16 days all the time. We put again the same containers with the same idea, then the food does not change. I think she just overeats, having experience. After the first flight already, when i was going to the second, except for the things that you can take with you. Yes, there is a kilogram, if there is a truck, then the family, maybe 5 kg of things for you to put a set. Well, who are allowed here, well, i try it. Well, as much as possible it was food. And food is an ordinary zhenya, ill tell you straight. Do you want a Department Store . Oh, big one, yes, there are seasonings, take everything one by one and that s it, we will definitely find the person who will like this particular seasoning, if the product is already boring and you dont really want it, if you add a certain seasoning there, it changes the taste and everything is fine there is, but a truck came to me, literally before landing somewhere in a couple of weeks