Courtney Cruz, Evy Kyte and Natalee Smith, from left, of the Gloucester High School culinary program competed in this year’s NASA HUNCH Culinary Challenge. The students were tasked with creating an ethnic soup or stew that meets NASA’s nutritional guidelines for the space program. The students competed locally on Feb. 27 at NASA Langley Research Center against Bridging Communities Technical Center, Landstown High School and Phoebus High School in the preliminary stage of the competition. GHS participants created a Thai spicy coconut curry with brown rice (pictured). They made and presented their dish to a panel of nine judges who were NASA employees, local government officials, and local business and restaurant owners. Once scores are determined from other competitions across the country, then the top 10 teams will be selected to go to NASA’s Johnson Space Center in Houston, Texas, in April to compete for the final. The winning team’s food will then be prepared at NASA’s food lab a...