To deter the spread of Covid-19, airlines cut much of their food and drink service in the last year to limit interacting with passengers. Food originally made for flights found new life as microwaveable meals that could be purchased online by would-be travelers dreaming of the day vacation meant globetrotting again. But according to The Los Angeles Times, in-flight meals like “miso-marinated cod with sesame garlic farro” and “lemon ricotta pancakes with blueberry thyme syrup” are back, with airlines saying they are essential to attracting first- and business-class fliers. Appetizers, entrees, and desserts are offered all at once to limit the handling of trays and dinnerware, and passengers are handed full bottles of drinks to eliminate pouring time. Some flight attendants say they prefer getting rid of food and drinks on short flights altogether. “No one ever starved on a three-hour flight,” one commented.
Every year, California dairy farms emit hundreds of thousands of tons of the potent greenhouse…
Highway 7 runs north-south through western Washington, carving its way through a landscape sparsely dotted…
One of the greatest pleasures I had as a child growing up in the Chicago…
Undocumented immigrants experience food insecurity at much higher rates than other populations, yet they are…
Writer Charlotte Druckman and editor Rebecca Flint Marx are both Jewish journalists living in New…
Last fall, first-year law student Karissa Kang arrived at Yale University and quickly set out…