Science, Space Travel | featured news

You know that scene in the film Contact where the “Machine” is spooling up, its three spinning rings kicking out crazy light and an electromagnetic field powerful enough to pitch nearby Navy battleships sideways, as Ellie (Jodie Foster) waits, terrified, in her tiny spherical craft above the space-time bedlam, to plummet into the vortex?

Through a labyrinth of hallways deep inside a 1960s-era building that has housed research that dates back to the early years of U.S. space travel, a group of scientists in white coats is stirring, mixing, measuring, brushing and, most important, tasting the end result of their cooking.

When the United States embarked on its shuttle program decades ago, it set out to build a workhorse vehicle that would make space travel routine and beat the Soviets during the Cold War struggle for dominance in space.