Don’t eat the airline’s food
Tasty news from the airlines: Continental menus feature hot gourmet sandwiches such as roast beef with gouda cheese on marble rye bread. Delta Air Lines introduces new signature entrees from celebrity chef Todd English like smoked salmon.
Does that give you an appetite for airline food? Not exactly, says MSNBC.
“It would be tempting to say that the now-profitable airline industry has turned a corner when it comes to customer service. That it really cares about its passengers. But that might be a little premature,” says Chris Elliott.
Read the announcements of these new in-flight menus carefully, and it’s clear that the food offerings are extremely limited, he says. For example, the Todd English sandwiches were initially only available on flights between New York and Los Angeles, San Diego, San Francisco and Seattle.
What’s more common is the usual: dry roasted peanuts or honey peanut butter crackers.
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No one has to tell you that the snack packs offered by airlines are loaded with calories and unhealthy fats. But the latest DietDetective.com survey suggests it may be a lot worse than anyone thought.
“The individually packaged snacks are oversized and have mega calories,” the survey’s author, Charles Stuart Platkin, writes of American Airlines in-flight cuisine. “These snacks should be for a family of four, not one person. They really are a disaster.”
Report by David Wilkening
David
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