It’s 4: pm on July 20, 1969 on a quiet street in the yet-to-be Yuppie-ized suburb of Montclair, New Jersey. My infant daughter is propped up in her kid carrier plus cushions on the backyard swing while her 4-year old brother keeps cool in an inflated pool. We’re building a porch ourselves off the back of the colonial house we purchased the previous year (for $28,000). While I hold a 2′ x 4′ steady, my husband hammers it into place. In case the date doesn’t immediately resonate with you (confession: I had to Wiki it for precision), it is the day three American astronauts landed on the moon. We have a small black and white TV with a long extension cord sitting on a plank-saw horse stand, and we are, like millions of other people, waiting for the words soon to be uttered by Commander Neil A. Armstrong: The Eagle has landed. Cheering broke out from houses all around us. Reading the log of Apollo 11 now still gives me goosebumps. That Edwin E. (Buzz) Aldrin, Jr. was a Montclair boy and would next year be marching in our July 4th parade, only adds spice to the momentous occasion.
After a week that brought personal horror and loss to many people, and unleashed a firestorm of paranoid, xenophobic trash-talking that recalls the worse of the McCarthy era here, The Martian, starring Matt Damon, Jessica Chastain, Jeff Daniels and a sterling supporting cast, was a balm for the soul. And not only because it recalls a time when for a few days, large numbers of people put aside their national identities and petty concerns and celebrated ‘One small step for a man, one giant leap …”
In case you’ve yet to see the film, I’m not going to spoil it for you with too many details about ‘the making of…’ which you could better read afterward. You’ll turn up a lot via a Google search, but one of my favorite citations is about the central role played by the Jet Propulsion Lab in getting the details accurate. Suffice to say that: “The Martian” is steeped in decades of real-life Mars exploration that JPL has led for NASA. If they handed out film awards for length of time on camera, Matt Damon would win hands down (though Sandra Bullock in Gravity, another plausible space adventure, comes close). But as space castaway/astronaut, Mark Watney, Damon earns his actor stripes in perhaps his best performance to date. See interview with director, Ridley Scott, for a fascinating glimpse into how the film was made.
My takeaways on The Martian (and why you must see it), in no particular order:
- It makes a strong case for science education
- It reinserts NASA and JPL into the public consciousness at a time when funding is falling
- We see the important role of international cooperation (U.S. and China) — the Russians get left out of this one
- We are reminded of our common humanity, the risks we will take to save the life of another
- It helps put into perspective the current political climate and reminds us we are better than media suggests we are.
It bears repeating that we owe a great deal to the space program (by-pass surgery and digital photography, the tip of the iceberg), and this Thanksgiving week seems like a good time to acknowledge that. If The Martian gets you newly excited about and appreciative of science as a worthy human enterprise, and awakens your support for the space program in particular, mission accomplished!






lass or ceramic bowl, then pile on whatever clean weights you can find: several large cans of tomatoes is what we used. Cover the whole thing with a clean kitchen towel to keep dust out and walk away. Needless to say, everything that touches the kraut-in-progress should be clean, but sterilization is unnecessary. Unless you keep your home on the cool side, the ambient temperature should be sufficient to cause the weighted cabbage to exude some natural brine which rises to the level of the plate. If not, slowly add about a cup of salt water until it does. Lift the cloth and give it a sniff every day until you see some liquid rising and it gives off a slight sour fragrance. If it gets dry, repeat the addition of some salt water. In about a week, you will likely be able to scoop out enough of young sauerkraut to enjoy with your pan-grilled dogs or Reuben. Always wash the plate before you replace it into the crock and clean off any weights that may come in contact with the cabbage. We kept watch over our developing kraut as one might a sleeping child or beloved pet. A little more than a week along, some scum came to the surface of the brine, normal, said the directions, so we didn’t panic. We removed it carefully, scraping with a flexible spatula works. At this point, you can repack and let the fermentation process continue for a more sour taste.

