But What Are They Eating on Deeyae?
My science-fiction novel, The Seas of Distant Stars, tells the story of a human girl—Agapanthus—who’s abducted by aliens and grows up on Deeyae, a red-rocked, watery planet in another solar system.
It may not have the same name in real life, but Deeyae is a real planet. It bears the stoic title of Gliese-667Cc, and it’s known to scientists as an Earth-like exoplanet. That means it’s close to its home star, and could potentially harbor liquid water—and complex life—on its surface.
Gliese-667Cc revolves around a red dwarf star (named Imn in my book), which tinges everything on the planet with a pink-red glow. Red dwarf stars aren’t as warm or as bright as yellow giants like Earth’s sun, so I imagined that life wouldn’t be based around a sun-fed food chain.
Here on Earth, everything starts with plants, but, on Deeyae, the food chain revolves around hydrothermal vents, and the so-called “extremophile” bacteria who thrive in such environments. From there on, each step of the food chain is carnivorous. Aside from seaweed-like water plants, there’s no vegetation on Deeyae. And, because of that, all meat is eaten raw, even by the sophisticated and human-like Deeyans who Agapanthus is raised by. I mean, think about it—no plants, no trees, no wood, no fire.
Blobs of raw meat are the main fare on Deeyae. Much of it comes from the “asasd fish” raised in the fisheries, while some comes from the monstrous “red-breasted spers” and “w’rrs” that are hunted in the inner plains. Deeyae is home to many different species, and the Deeyans are undeniably at the top of the food chain. Agapanthus is lucky that she was brought from Earth as a toddler and doesn’t remember her home planet, because, by Earth standards, Deeyan food is disgusting!
Maybe someday we’ll know if Gliese-667Cc/Deeyae is anything like I’ve imagined. But, for now, it remains science-fiction, and the strange and exciting setting of The Seas of Distant Stars, available now wherever books are sold.
Thanks for stopping by to share your food for thought, Francesca!
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