'airlines' on Serious Eats

Bad Airline Meal Inspires Crazy Letter to Richard Branson

Hilarious letter, with photos, to Richard Branson, president of Virgin Atlantic Airways, complaining about every item on an in-flight meal (Mumbai to Heathrow). The product of a mind at the absolute end of its tether. Witness: I'll try and explain how this felt. Imagine being a twelve year old boy Richard. Now imagine it's Christmas morning and you're sat their with your final present to open. It's a big one, and you know what it is. It's that Goodmans stereo you picked out the catalogue and wrote to Santa about. Only you open the present and it's not in there. It's your hamster Richard. It's your hamster in the box and it's not breathing. That's how I felt when I... More

Airline Food Waste and Excessive Packaging

I had just "powered off" my "electronic device" for landing on a recent flight and was placing my tray table "in the upright position" while glancing around anxiously for a cabin attendant to relieve me of my soda can and little plastic cup. When she came around with a trash bag, I offered the cup, but she asked for the can as well, placing everything in the same bag. I guess they don't recycle, I thought. What's up with that?!? Salon's "Ask the Pilot" column (one of my favorite features on that site) tackles the issue in its latest installment.... More

Ride JetBlue, Get Free Cream Cheese

JetBlue doesn't usually offer in-flight meals, but with the help of Kraft they're giving out free breakfasts featuring Kraft's new low-fat cream cheese. It's a perfect marketing opportunity—it's not like the customers will have anything else to eat or anywhere else to go.... More

Charlie Trotter Can't Fix Airline Food ...

And neither can anyone else. In yesterday's New York Times, Kim Severson reported on the current state of first-class meals on airlines. Having worked on airline food as a consultant in the 1990s with a consulting chef team that included Todd English, Tom Douglas, and Nancy Silverton, I can tell you that a) the constraints of cooking, chilling, and then reheating food in unreliable airplane ovens ensures that the first class food will suffer indignities it would never suffer on the ground, b) what results will be mediocre at best, and c) celebrity chefs with the best of intentions can't solve these problems unless the airlines are willing to go to all cold or room-temperature food, and I can... More

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