In my fantasy, a new branch of the Transportation Security Administration has taken over at U.S. airports. Instead of screening for terrorists, it screens for the kind of awful food that repels most people and makes dieters fat.
“Please empty your trucks of all huge cookies over 3 inches in diameter. All of them,” the stern TSA agent says when the restaurant supply truck arrives. “Fast food, too. I’m sorry, but there is no Chick-fil-A allowed beyond the screening point.”
Alas, Delta Airlines is subject to no such screening in real life, so the food at its many Sky Clubs is a mixed bag. The menu has undergone some experimentation in the last year or so, and more healthy choices have been added. I can remember a time when it was pretty much cocktails, beer and wine, soda, salty snacks and cookies.
The most recent visit took me to the Sky Club on Concourse T of Atlanta’s Hartsfield-Jackson International Airport for an evening flight. The club had recently been renovated. One area had been renovated to look like a little cafe with a buffet.
There were several new choices to cheer:
- Cucumber and mint water and unsweetened ice tea. So many people have given up any soda, so this is a great addition.
- Cauliflower florets, celery sticks, broccoli and baby carrots
- Lightly salted popcorn
- Oranges, apples, bananas
- A Texas caviar made of black-eyed peas and vegetables
Less helpful were:
- Soft cookies
- Those incredibly tempting salty snacks
- The pimento cheese
- The soups. Like most commercial soups, they are salty and set that salt craving binge in motion. One bowl and you’re binging the rest of the night.
- An antipasto salad that was all vegetables, though soaked in a ton of oil
At breakfast, there are now hard-cooked eggs (though strangely perfectly formed and kind of tasteless), better-tasting yogurt and a citrus salad besides the huge, bready and nutritionally vapid bagels.
Hat’s off to Delta for all the changes.