University of Wyoming undergraduate Bree Drew turned an unlikely path — from studio art to plant sciences — into a NASA fellowship researching how to improve lettuce production aboard the International Space Station. Working with faculty advisors at UW's plant sciences department, Drew tested two lettuce varieties and two harvest methods (cut-and-come-again vs. cut-and-sow) across different irrigation techniques to identify which produced the highest yield and best taste. Her sensory testing, conducted with more than 30 participants, found that 'Little Gem' lettuce harvested using the cut-and-sow method was the most flavorful and palatable — a finding that could improve how astronauts grow fresh food in space. Drew's research also connects to her personal goal of improving food security in her Laramie, Wyoming community.AcademicsBrooke Ortel, University of Wyoming Extension10/04/2025 11:20:17 AM_DO NOT USE TAGS - They will be deleted!