Helping you plan your own meals on flights to Hawaii and elsewhere. Easily be the envy of fellow passengers with these 5 tips.
3 thoughts on “Eat Well At 30,000 Feet | A Foodie Travel Guide”
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Helping you plan your own meals on flights to Hawaii and elsewhere. Easily be the envy of fellow passengers with these 5 tips.
Comments are closed.
TSA made my wife throw away containerized sandwiches and fresh cherries flying from Philadelphia to LAX. We are heading to Kauai in 10 days. Do you think LAX to Lihue TSA agents are more enlightened?
I’ve not had a problem getting through TSA with LunchBlox (Rubbermaid) which have divisions like bento boxes–for variety within the meal. It comes with a small flat blue ice that sandwiches in place between the containers. And it’s handy for carrying leftovers or snacks from Honolulu to the North Shore during our stay. I also found your tip of freezing grapes helps keep other foods cold too. In air, I like to take a salad made with redskin potatoes, whatever veggies I have on hand like green beans or zucchini and mushrooms, greens or whatever– and dress it with 3-2-1 “parts” dressing: balsamic, dijon, maple syrup. No fat, tasty and filling.
Our standard in-fight meal from Oahu to the Mainland is a bahn mi (Vietnamese sandwich) from Saigon Noodle House or Bah Le plus a spring roll/shrimp roll and some tapioca. Just once we had an argument over the tapioca, until a more knowledgeable TSA agent intervened on our behalf. Sushi also works well. Your food packing recommendations are spot on. We also carry nuts and dried fruit for in-flight snacks headed in both directions.