95. Airplane Food

Everyone loves to complain about it — but preparing a meal that tastes good at 35,000 feet is harder than you might think. Zachary Crockett will have the fish.

SOURCES:Molly Brandt, innovation chef for North America at Gategroup.Chris Kinsella, chief commercial officer for North America at Gategroup.Guillaume de Syon, professor of history at Albright College.RESOURCES:"No Thanks, Grandma, I’m Saving Room for Airplane Food," by Christine Chung (New York Times, 2023)."The Golden Age of airplane food is over. The future: Snacks and sustainability." by Natalie Comptom (The Washington Post, 2019)."Why does food taste different on planes?" by Katia Moskvitch (BBC, 2015)."And to Penny-Pinching Wizardry," by Claudia Deutsch (New York Times, 2001)."The Pioneering Years: Commercial Aviation 1920–1930," by Rich Freeman (U.S. Centennial of Flight).

Who decides which snacks are in your office’s vending machine? How much is a suburban elm tree worth, and to whom? How did Girl Scout Cookies become a billion-dollar business? In bite-sized episodes, journalist Zachary Crockett looks at quotidian things and finds amazing stories.

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• Latest episode: 2025-08-11
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