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Travelers' Aid

Airline Food
January 29, 2000

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We got a letter from a listener in Colorado asking why airlines serve the food they do. Before answering that question, we went to the Los Angeles Airport to find out what folks are saying about airplane food.

I think we've become accustomed to airplane food -- well not the taste of it, really, but the actual presence of it. We expect that when we reach cruising altitude and our flight's over an hour or so, we'll get something other than salted peanuts and soft drinks. David Kallela, the corporate executive chef for American Airlines, joins Rudy to chat about the science of airplane food.


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