Real Life Adventures by Gary Wise and Lance Aldrich for October 02, 2021

That’s only step 1.

We all should be grateful.

They actually add more spice to airline food because the air is dry and thin in the cabin.

Airline food? What’s that? Three mini-pretzels in a tiny bag?

I don’t care if they serve food or not as long as they serve me my ‘Jack Daniels’!!!

I never got ‘airline food’ .

Back in the “good” ol’ days…

Anybody out there remember “In Fright Lunches” dealt out to Air Force crews and “hoppers ?” I thought them mighty tasty, m’self… although being in my early 20’s and having the metabolism of a wood-stove. . . . . .

No the “caterers” help that along…..

I remember the Sun Country cheeseburgers.

This describes airline food to a T: https://www.youtube.com/watch?v=rxBMokW8VZI

Once, flying stand-by from Chicago to Honolulu, I wound up in first class. They treat you like a paying customer on that side of the curtain! Not only did I get an actual meal – which not only put the lie to the stereotype of “airline food” necessitated by the swill they used to serve in coach (before they stopped serving anything…..), but was served on china, with nice flatware, and decent wine. In a goblet!

Now it should be immediately recognized as one of the more common symptoms of COVID-19 infection.