Founder Files: Snacks on a Plane & More Snack Talk

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Before starting Food52 with Merrill, I was a food writer and editor at the New York Times. I've written several books, including 'Cooking for Mr. Latte' and 'The Essential New York Times Cookbook.

, a 32-mile walk around the shoreline perimeter of Manhattan, hoofing it up the West Side’s promenade, across Inwood Park with its cherry trees and sprightly spring blooms, and down the East Side with views of the many bridges that staple the island to Queens and Brooklyn. It’s a spectacular way to take in one of the world’s great cities, appreciate its urban planning, and get your steps in for the month.

An 11-hour walk is also a great excuse to pre-obsess about snacks. And my friend Liz, who got me to Saunter in the first place, packed the best one:I guess this is going to be my snack-themed newsletter, because I also want to share the many smart recommendations for plane snacks I got from readers who answered my query a few newsletters ago., or that I’m old. Let’s not think too much about it.

In the story, I acknowledged that I was terrified of flying even though I was a frequent traveler. I’m happy to report that I finally conquered this anxiety after, oh, 30 years. My cures: exposure therapy, taking half a Xanax before takeoff, and getting seats as close to the front of the plane as possible, because at the front of the plane you feel and hear fewer of thoseIt made me think of plane food in a totally different way, as a chance to be creative, a little indulgent and healthier.

I always make sure I have Fiji water, the original Swedish fish, earbuds and a great book. Thank you. —SiobhanBy the time you read this, we’ll probably have our Tournament of Salads winner, but as I write, it’s down to Sohla’s My Big Fat Halloumi Salad or Ali Slagle’s Not Just Another Chicken Caesar. As @curry.and.

 

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