Dear readers, joining us tonight is a filtration specialist from the future. She is here to tell us about life on the Shambhala space station, experimenting with exploding food and creating sustainable space cuisine as she navigates the challenges and wonders of living in microgravity.
Tell us a little about where you grew up. What was it like there?
I was born and raised in Shenzhen, China. I love the city’s mix of tradition and modernity. Living near the coast was fantastic. It was the best of both worlds, a vibrant city life and beautiful nature. I can still remember the smell of fresh produce and local treats at our local market, and the mountains and ocean are incredible.
Of course, Shenzhen has its challenges too, like social inequalities, which made me want to give back and make a difference. But it also has a rich cultural heritage with festivals and dances.
Growing up in such a diverse place made me curious and adaptable. Those traits have stuck with me and guided my journey, but my roots in Shenzhen keep me grounded and motivated.
Did you have any favourite toys as a child?
Oh, for sure! I had a few favorites. One was a Smart Origami Set, a gift from my parents. It combined the ancient art of paper folding with modern technology, and I was able to create these intricate, animated paper sculptures through an interactive app on my tablet. It sparked my creativity and got me hooked on my cultural traditions and technology!
I also had a collection of robotic pets. There was one in particular I absolutely adored. It was a robotic bird named Tian, which means sky in Chinese. I took it everywhere with me! Tian could sing, and we would even perform duets together. So much fun!
What are some of your cherished childhood memories?
I remember weekend family outings to the mountains. We’d get away from the busy city life and simply enjoy the great outdoors. My dad liked to teach me all about different plants and animals, and he made sure I appreciated the natural world. As you know, China, along with the rest of the world, was hit pretty hard by global climate change, and he wanted me to understand its impact, but also to see the real progress scientists are making in restoration efforts.
One of my most special memories was a trip with my grandparents to a local folk festival. I got to participate in a traditional dragon dance and even wore a piece of the dragon’s costume! The whole experience was so exciting and full of energy, with traditional music and vibrant colors, and it made me feel connected to my culture and community.
What do you do now?
My official role on the Shambhala Orbital Laboratory is Filtration Specialist, but my responsibilities have evolved since I first started with the Foundation. I also work with a colleague, Fae, on food production. Recently, we succeeded in creating a brand-new recipe which was a big hit with the crew! It felt like a major accomplishment to have a meal made entirely from food grown on Shambhala. Oh yeah, I sometimes organize karaoke sessions at our Friday night socials!
But working on Shambhala is not just a job for me; it’s a way of life. The philosophy of unconditional love and support that permeates our organization aligns perfectly with my own values. I feel truly grateful and honored to be part of the Foundation.
Continue reading “Liu Mei Xing (of Callisto 2.0, by Susan English)”
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