Most worker bees can buzz over to the nearest cafe or vending machine for sustenance, or stick their lunch in the communal fridge. Not flight attendants, who literally eat on the fly.
“It’s kind of scary when you think about all the things that are going on to protect the food and the amount of preservatives that have to be in the food to keep it safe,” she said. “Most of us at some point just bring our own food and figure it out for ourselves.”
“We try to limit the amount of dollars that we’re paying, but it’s also about time,” Nelson said. However, she conceded that even travel-savvy flight attendants can fall prey to the seductive scent of, say, airport barbecue ribs or cinnamon rolls.The flight attendants we spoke with said they generally pack healthy foods to keep energy levels up and puffiness down. They favor low-sodium items to avoid swelling up like an inflatable balloon.
Brittney is also mindful of odor when choosing her proteins and planning the order of consumption. She will eat the fish — usually salmon or tilapia, which don’t smell like canned cat food — on the first day. Chicken is next in line, followed by beef on the third day of her trip.Brittney’s elevated meals attracted the attention of her co-workers, who were not just curious about how to make the dishes but also how to pack, freeze and reheat them.
. Brittney brings a miniature Crock-Pot, which she says heats up food faster than the portable food warmer.You can go work out, take a shower, come back and then it’s hot,” she said. By comparison, the Crock-Pot takes 10 to 15 minutes.
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