Josh Cassada, an astronaut currently aboard the International Space Station, shares fascinating insights about life in orbit. He discusses his daily routine, including taking his own blood for research and participating in experiments like growing tomato plants in microgravity. Cassada also highlights the joys of spacewalks, the challenges of working in low gravity, and the international flavor of astronaut cuisine, particularly his love for Japanese seafood. It’s a captivating glimpse into science, sustainability, and the thrills of space exploration!
