The creative agency Swirl asked us to build a Soy Vay branded capsule suitable for space travel, include a payload of raw chicken marinated in Soy Vay Veri Veri Teriaki sauce, send it to over 100,000 feet above Earth, return to Earth, recover the capsule, retrieve the chicken payload which has cooked perfectly during its 2 hour flight, then perform a taste test. All of this also needed to be under the guise of FAA, state, county, and local rules and regulations.

Here at Figure Plant, we spent considerable time through research and development to study and test different cooking methods that did not include an open flame (part of the rules and regulations). After testing a half a dozen cooking methods, we settled on using calcium oxide and water to cook the chicken. This chemical reaction was set off just before the release of our weather balloon which took it to space.

Saturday, October 12th, 2013 in Nashville, Tennessee, we successfully launched our Soy Vay capsule, complete with 1lb. of raw chicken, into space. After tracking it through its flight and landing over 50 miles away in a tree at a goat farm, we retrieved the capsule, unveiled the cooked chicken at Cumberland Park, and then shared the ensuing feast with the enthusiastic crowd. Check out the complete rundown of the project at

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