The 'P' spot 🙀
It's harder to find!
Good morning. If there’s one thing more impressive than reciting the alphabet backwards, it’s finding a decent parking spot at a grocery store on a weekend. Here are two tips that will help you get that sweet — halfway between the return carts and store entrance — ‘P’ spot:
Enter the parking lot from the point closer to the building, driving outward. Take up the first spot you see, avoiding the FOMO of finding a better one.
If driving around in crowded lots isn’t your jam, then pick one row and wait. A spot will open up in a few minutes… After all, each minute at the store costs a fortune on unwanted products that we all need!
In the food world
🖐🏼 Palm reader: Amazon is expanding its palm reading and it doesn’t involve predicting your future. In an ongoing goal to turn your entire body into one money oozing machine, the tech giant launched their palm reading biometric system, Amazon One, at 65 Whole Foods locations. By linking a customers’ credit card to their unique palm signature, users can hover their hand over a palm reader to pay for groceries.
🍕 Ciao ciao bella: Set the pizza tracker to “End of An Era,” folks—the last 29 Domino’s branches in Italy have officially closed. Domino’s masterplan of opening 880 restaurants in pizza’s motherland turned out like trying to play Uno at a high rollers poker table in a Las Vegas casino resulting in the closures.
🍷 Vinternship: If you’re in the UK, here’s your chance to taste and then test some amazing wine! British wine retailer Majestic is looking to send one lucky person to the Iberian Peninsula to drink wine, then send them the exact same wines to their home to see where the wine tastes better. Interested applicants can apply here!
Peanuts, pretzel or cookie?
The rattle of a flight attendant’s service cart always sparks a sense of joy. From that Michelin star dish to the questionable lump served as pasta, the food on a plane sets the tone for a trip. Here we take you on a roundtrip, nonstop journey of airline food — how it started and where it’s headed.
Golden age:
In the 70s, flying (even in economy) was a luxury. Flying Pan Am from Fairbanks to Tokyo was like eating a meal at Buckingham palace with the Queen. It started out with cocktails, followed by hors d’oeuvres, teriyaki steak, rice and dessert along with free flowing champagne. All using real silverware and “fancy guest (iykyk)” china!
Deregulation:
Deregulation resulted in the rise of many low cost carriers. Along with stuffed backpacks and altercations about armrest rights between passengers, deregulation played party pooper to the golden age of airline food.
With lower ticket prices, airlines unbundled their services (for extra $$$) giving the rise to the $10 snack box and a packet of 6 pretzels. For flights that did include a box meal, the only choice you had was yes or no.
Evolution:
Tired of being trashed on social media with jokes about their food, airlines started looking for ways to enhance their inflight dining experience. Instead of being smart and giving passengers Nutella to lick on, they took on a more scientific approach.
A Lufthansa commissioned study in 2010 found that the lower pressure of an airline cabin messes one’s senses. For example, fresh herbs tasted as bland as a Lean Cuisine meal whereas warm spices and umami rich foods held up well. The pilot hats were then swapped for chef hats and airline menus were redesigned.
The future:
Research has shown that Gen-Z travelers prefer the 💀 emoji than using ‘lol’ and lower ticket prices over the quality of food served. It’s not surprising that airlines are focusing on the experience for their premium cabin passengers.
From American Airlines partnering with Food Network’s Maneet Chauhan, to design their premium cabin menu, to Singapore Airlines tying up with a sustainable Aerofarm to source their produce, airlines are trying to bring back the glory days of inflight dining… But only for those who can afford it.
Quiz
For our quiz we have some fun trivia about (no surprises here!)…. airline food. Three of them are true and one is as fake as the Rolex you get on the streets of NYC. Can you guess that?
Airlines charge about 2500% more than the supermarket for food.
Rice served is intentionally undercooked to make you chew your food more to pop closed ears.
Listening to music or wearing noise cancelling headphones will make food taste better.
Most airlines tend to carry fragrant and fruity wines instead of acidic wines.
*Answer at the bottom
Cooking Tips
To keep garlic from going rancid, always store it at room temperature.
Safely chop odd-shaped vegetables by cutting off both ends for an even surface.
When serving ice cream to large groups, ditch the ice cream scoop. Break open the whole container and slice the ice cream into portions.
Middle seat recipes:
The food on airlines often sparse, unhealthy and expensive. Elevate 🙃 your next flight experience by packing your own meal with these easy to make recipes.
Nut-free trail mix: Sweet and savory flavors and soft and crunchy textures, 100% food allergy friendly!
Veggies & dip in a jar: Great packing hack when allowed only one carry on item. Find an easy hummus recipe here.
Tomato & cilantro-cashew sandwich: Toasted baguette smothered with goat cheese and intense flavors of slow roasted tomatoes.
While this simmers…
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Answer
Unless Lufthansa can commission another to prove this, there is no relation between chewing undercooked rice and popping ears.