Masterchef critic reviews The Station Kitchen in West Bay

A popular west Dorset restaurant is celebrating after receiving a rave review from a restaurant critic for The Telegraph and Masterchef.

The Station Kitchen in West Bay, owned by Ross and Claire Moore, was visited by William Sitwell after he had heard good things about the train carriage restaurant and contacted them.

Ross said: “He was a very nice guy and super friendly and so was his partner. He asked lots of questions about the history of the station and the carriage. He even asked why we were called Sausage and Pear. I explained that this was the name of our catering company and also our nicknames.

“After dinner he came into the kitchen and spoke to Claire and I. He said he loved what we had created and was going to bring the whole family back next time he was in Dorset.”

He described The Station Kitchen as ‘a happy place, with great service, and is a breath of fresh air’ and gave an impressive four out of five stars.

The couple were thrilled with the review, but it was touch and go whether they would actually be able to get a copy of it.

Ross added: “When the newspaper went to print, it just so happens that Extinction Rebellion were doing a protest outside the printing factory. This has never happened before and it meant that multiple national newspapers weren’t able to be distributed to most parts of the country, including The Telegraph. This happening the one time we are in it is the embodiment of sods law.

“Not only were our supporters on The Station Kitchen Facebook page happy to help, but after contacting William directly, he duly obliged on sending a copy of the newspaper out to us.

“A very nice guy and we are chuffed with the review.”

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Space Station bathroom renovation launching on next cargo supply run

It’s a home makeover but 200 miles above Earth: The next resupply delivery mission to the International Space Station will include a new re-designed commode for the astronauts.

A cargo re-supply launch is scheduled to liftoff on a Northrop Grumman Antares rocket Sept. 29 from NASA’s Wallops Island Flight Facility carrying supplies for the astronauts, research, hardware and a marketing experiment for the makeup company Estee Lauder.

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Loaded up among nearly 8,000 pounds of supplies, the Northrop Grumman’s Cygnus cargo spacecraft will also deliver a new “Universal Waste Management System,” also known as a space toilet, to the floating laboratory in space and home to astronauts 365 days a year.

The system actually has two important purposes on the ISS. Outside the bathroom needs, it also cleans water to be used again by the astronaut

“We recycle about 90% of all water-based liquids on the space station, including urine and sweat,” NASA astronaut Jessica Meir said in a news release. “What we try to do aboard the space station is mimic elements of Earth’s natural water cycle to reclaim water from the air. And when it comes to our urine on ISS, today’s coffee is tomorrow’s coffee!”

The engineers behind the low-gravity loo spoke about the technology during a press call Thursday with reporters.

The new toilet design will be used on the ISS and for NASA’s second Artemis mission to the moon with astronauts. According to government contracts, NASA awarded two contracts totaling more than $18 million to design and build the new system.

The new toilet is 65% smaller and 40% lighter than the current potty on the ISS. It’s about the same size as what you might see in a camper, according to Melissa McKinley, NASA Advanced Exploration Systems Logistics Reduction project manager.

The new toilet has also been optimized for female astronauts.

“NASA spent a lot of time working with the crew members and doing evaluations to improve the use of the commode seat and the urine funnel to make it more accommodating to the use by female crew members,” McKinley said.

The new toilet will have a fan that helps pull urine and feces away from the body because, without gravity, humans need a little help.

“We have gravity that helps pull the feces and urine away from our body and into the toilet,” Collins Aerospace engineer Jim Fuller said. “In space where we have microgravity, we don’t have that luxury. So this dual-fan separator actually creates the motive force by creating a strong airflow that helps pull the urine and feces away from the body.

It’s been a while since the space station got a full bathroom upgrade.

“We’re really excited about this new toilet,” Fuller said. “I don’t think we’ve developed a new toilet in a couple of decades.”

The launch is scheduled for 10:27 p.m. EDT Tuesday and

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Alma Cocina Latina moves to Station North, will share space with Mera Kitchen Collective

Venezuelan eatery Alma Cocina Latina has announced it’s found a new home in Station North.

Irena Stein et al. posing for a picture: Emily Lerman, left, founder of the Mera Kitchen Collective, and Irena Stein, owner of Alma Cocina Latina, will share a cooking space in Station North.

© Barbara Haddock Taylor / Baltimore Sun/The Baltimore Sun/TNS
Emily Lerman, left, founder of the Mera Kitchen Collective, and Irena Stein, owner of Alma Cocina Latina, will share a cooking space in Station North.

The restaurant, which shuttered its location in Canton’s Can Company late last month, is set to reopen at 1701 N. Charles St. in mid- to late October. The 5,300-square-foot space was formerly occupied by the Pen & Quill, which closed in July. The restaurant will join a block occupied by the Charles Theatre and Orto, among various other businesses.

Alma Cocina Latina will share the space with Mera Kitchen Collective, the Baltimore group founded by former aid worker Emily Lerman. The two businesses had previously collaborated to prepare meals for World Central Kitchen, the food relief organization founded by celebrity chef José Andrés.

Through their newly formed partnership, Alkimiah, Alma Cocina Latina and Mera Kitchen Collective plan to continue to prepare free meals for community members through a combination of grants and donations, said Alma Cocina Latina owner Irena Stein.

“In this location we can do a lot more meals, and that’s wonderful,” said Stein. The atmosphere will remain consistent with the tropical, airy vibe of the Canton location, said Stein, and the menu under new executive chef David Zamudio will keep its trademark arepas and small plates.


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