Russian Space Freighter Hauling Fresh Fruit Blasts Off for ISS Crew

“Fresh fruit is on the way! Here are some of the best pics taken from @Space_Station during today's (March 31, 2016) #Progress launch.” Credit: NASA/Jeff Williams

An unmanned Russian space freighter hauling fresh fruit and over three tons of food, water, supplies and science experiments blasted off today, Thursday, March 31, from the Baikonur Cosmodrome in Kazakhstan, commencing a two-day orbital trek to the six person crew living aboard the International Space Station (ISS).The successful nighttime liftoff of the Progress 63 cargo ship atop a three stage Soyuz 2.1a booster took place at 12:23 p.m. EDT (10:23 p.m. local time in Baikonur) from Site 31 at Baikonur as the orbiting outpost was flying about 251 miles (400 km) above northeast Iraq.NASA astronaut and Expedition 47 crew member Jeff Williams captured several elegant views of the Progress launch from his heavenly perch on the station inside the Cupola.“Fresh fruit is on the way! Here are some of the best pics taken from @Space_Station during today’s #Progress launch,” Williams said on his social media accounts from space.“Today’s ?#?Progress? launch occurred about 5 minutes before we passed over the launch site in Baikonur.”“Sunset occurred for us about a minute later and shortly after we caught site of the rocket ahead and below us from the Cupola. We continued to catch up to it until it was directly below. We saw the flash of 3rd stage ignition and the subsequent 3rd stage was spectacular. Here are some of the best shots taken from the International Space Station. (note the one taken just after the moment of engine cutoff!) Spectacular!” Williams elaborated.The Progress 63 resupply ship, also known by its Russian acronym as Progress MS-02, is due to arrive at the station on April 2 for an automated docking to the aft port of the Russian Zvezda Service Module.After a picture perfect eight and a half minute climb to its initial orbit, the Progress MS-02 separated from the Soyuz third —> Read More