I travel a lot for business and, well, it can take a real toll on your well-being. Nutrition, especially, can be a real challenge. I find that flying ...
Louise McCready | Posted 10.16.2009 | Style
Parisian chef Raymond Olivier designed a flight-friendly meal for the French airline UTA in 1973. Dryness was overcome with his sauce-drenched French classics — coq au vin, veal in cream sauce and beef bourguignon. Today, you'll have to leave the land of pretzels and hot dogs to find a gourmet (read: edible) in-flight meal.
New York Times | Susan Stellin | Posted 03.28.2008 | Business
Now that the airlines have had a few years of experience selling food in the coach cabin instead of including it in the price of a ticket, they are ap...
Forbes | Posted 03.28.2008 | Business
No longer need you be grounded to enjoy a four-star meal. These days, you can be 35,000 feet up. Caviar and Dom Perignon? Five flights of fresh seafo...
divinecaroline.com | Posted 12.27.2008 | Living