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Is that a salami in your carry-on?
NEW YORK -- The smells of smoked shrimp and salmon, goat cheese, garlic sausage
and sourdough baguettes are filling plane cabins -- and creating problems for
airlines. The New York Times reported Tuesday the trend of passengers bringing
along their own gourmet food items is on the rise, as food service onboard
often means toasted almonds. In airports across the country, security devices
are sounding alarms as cans of imported munchies are detected in carry-on
baggage, the report said. Then there's the issue of odors of some of the
high-end potables, such as pickled herring and onions. But the biggest problem
is passengers treating the cabin as a giant garbage receptacle. On short-haul
commuter flights like those from Los Angeles to San Francisco, travelers are
often admonished over the intercom to pick up after themselves before landing
so the plane can be quickly turned around. "There's stuff
everywhere," said Peter Lebeau, a flight attendant for American Trans Air.
"It's pretty gross."
Charles Mims
http://www.the-sandbox.org
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