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.
{ Travelers' Aid Index }
