Airline food –at least ay American Airlines — just got a little better thanks to a collaboration with Zoës Kitchen on a new inflight menu.
Starting Dec. 1, main cabin passengers on most U.S. flights longer than three hours will be able to buy these new healthy food items.
If you’re not familiar with Zoës, the fast casual restaurant chain offers healthy Mediterranean fare inspired by family recipes and made from scratch. Getting into the whole Mediterranean, Blue Zone lifestyle, Zoës even has a “life blog,” with posts about healthy eating and fitness.
A Greek-American friend of mine swears by Zoës’ seasoning, “Spice of Life.”
Founded in 1995 and based in Plano, Texas, Zoës operates over 260 restaurants in 20 states. (Cava Group Inc. is buying Zoës.) So, Fort Worth, Texas-based American basically teamed up with a neighbor.
Janelle Anderson, vice president of global marketing for American Airlines, said customers have asked for “lighter, tasty food.”
American and Zoës head chef Antonio Iocchi designed the new menu with some items American Zoës head chef Antonio Iocchi designed a menu with some items exclusive to the airline and some signature dishes from Zoës restaurants, such as just for the airline and some signature dishes from Zoës restaurants, such as:
* Breakfast sandwich: Turkey bacon, egg slices, tomato and Calabrian pepper aioli topped with baby arugula on a waffle brioche bun
* Continental breakfast box: Belgian waffle with hazelnut spread and fresh berries
* Hummus duo: Two types of hummus — traditional and basil pesto flavor — topped with Kalamata olives, carrot, cucumber and pita bread
* The Grüben sandwich: Sliced turkey, Manchego cheese, Mediterranean slaw and feta spread layered on marble wheat bread and served with a chocolate chip cookie
* Chicken wrap: Grilled chicken with mozzarella, roasted tomatoes, arugula and artichokes and served a chocolate chip cookie
Throughout 2019, American and Zoës plan to introduce more food items in the domestic main and first class cabins. American said it still will continue to offer its breakfast platter and fruit-and-cheese plate.
U.S. travel increased this summer, but growth is slowing even as a global travel boom continues.
That’s according to the latest data from the U.S. Travel Association (USTA).
Travel to and within the United States grew 3 percent in July from a year earlier, according to the USTA’s Travel Trends Index. And travel for the first seven months of this year has grown faster than the same period in 2017, said David Huether, vice president for research for the USTA.
Growth is credited mainly to increased domestic travel on the heels of higher consumer confidence. Business travel, in particular, is having its best year since 2010, Huether said.
However, domestic and international travel growth decelerated from June to July, a trend the USTA expects to continue over the next six months, though growth will remain positive. The association predicts domestic travel will grow an average of 2.4 percent through January.
Adam Sacks, president of the tourism economics group at research firm Oxford Economics, said “cooling consumer indicators and the potential for slower business investment growth” through the rest of this year could hurt domestic travel. Oxford prepares the Travel Trends Index for the USTA.
For example, new orders for durable goods, which can reflect future consumer and business demand, declined 1.7 percent in July, according to the U.S. Census Bureau. In addition, steep U.S. tariffs on many foreign products have risen fears about the long-term effect of the escalating trade wars on U.S. consumers and businesses.
As global economic growth moderates, the USTA predicts international travel will grow at an average rate of 1.6 percent through January. A longer-term concern, said USTA CEO Roger Dow, is that inbound international travel is not accelerating fast enough to boost the U.S. share of the global travel market, which peaked at 13.6 percent in 2015.
Case in point: In 2017, nearly 77 million people from other countries visited the United States, which was basically flat (+0.7 percent) from 2016, according to recent data from the International Trade Administration’s National Travel and Tourism Office. More visitors came from South Korea (+18 percent), Brazil (+11 percent), Argentina (+10 percent) and Ireland (+9 percent).
Cheese is such a big part of the American diet that it’s used to make people smile.
We love cheese. We eat a lot of cheese (each American consumes nearly 37 pounds of cheese a year) and we’re expected to eat more cheese.
The Dallas Morning News recently published an article I wrote about five artisanal cheesemakers in western Marin County, Calif., about 35 miles north of San Francisco. They produce some of the nation’s best cheese — from cottage cheese to brie to blue.
During my reporting, one of the cheesemakers, Nicasio Valley Cheese Co., let me observe its small production process unclose and take a tour of its creamery. I thought I’d share what I learned there.
The dairy run by the LaFranchi family, owners of Nicasio Valley Cheese Co. in the tiny town of Nicasio, will be 100 years old in 2019. Its cheese operation, however, will only be 10 years old next year.
The LaFranchi family uses 100 percent certified organic milk from cows on their 1,150-acre certified organic ranch to make eight farmstead cheeses at the on-site creamery. All production, aging and packaging is done on site. The creamery also has an attached retail shop and tasting room.
Following in the footsteps of their Swiss-Italian ancestors, the family’s first product was an aged mountain cheese thanks to help from Swiss mentor Maurizio Laurenzeti. He isn’t a family member, but makes cheese in the same Ticino region of Switzerland.
“Maurizio’s cheeses were the inspiration for the line of cheeses we make,” said Rick LaFranchi, part of the third generation that runs the dairy and creamery. “We went [to Switzerland] in 2007 to make cheeses with him.”
Here’s Nicasio Valley Cheese Co.’s cheesemaking process:
1. Workers milk 450 cows daily on the 1,150-acre certified organic ranch. Each morning, a tanker delivers 300 to 1,000 gallons of fresh milk from the dairy to the creamery, which is in a remodeled dairy barn.
2. The milk is quality tested before being pasteurized in a high-temperature, short-time process by high-tech machinery installed in May.
Nicasio Valley Cheese Co. head cheesemaker, Aaron Langdon, currently follows a single-vat, single-batch production process to make one type of cheese a day. (Photo by Sheryl Jean)3. The pasteurized milk is pumped into a large vat and heated to a certain temperature (that’s confidential). Head cheesemaker Aaron Langdon adds cultures and then rennet (a coagulant) to help the cultured milk solidify it.
4. In a little while, curds start to form in the vat. Langdon stirs this curds and whey mixture and then drains it into molds for the desired cheese shape. It takes six hours from fluid milk to the finished cheese (before aging).
5. Workers move the cheese molds to a nearby temperature-regulated room for a few hours or overnight, depending on the type of cheese.
6. The cheese (all types except Foggy Morning, an award-winning fresh cheese that’s soft like formage blanc but a big tangy) is put into a brine solution for a few hours to 24 hours.
7. The cheese goes into a warm room called a “hastening room,” where it starts to form a rind. Here, the cheese is flipped daily so moisture doesn’t set in for inconsistency, Langdon said.
8. The cheese goes into an aging room, which are recycled shipping containers, set at various temperatures. Aging can take a few days to months. Foggy Morning, for example, is left for just days. Its bold, washed-rind Raclette-style San Geronimo cheese is aged up to 6 months, Langdon said.
9. Some cheeses go into a washed-rind room for four to six weeks, where the rind is washed by hand in brine every day.
“We focus on quality, and try to be as consistent as we can be from batch to batch,” said Langdon, who’s been making cheese for 13 years.
This summer, Northern California residents Annie and Peter Gommers paid their second visit to the creamery to buy some San Geronimo cheese.
“What we like about this place is that it’s most like European cheese,” said Annie, adding that Peter is Dutch. “It’s organic and it’s not outrageously expensive. Farmstead is very special and needs to be supported.”
If you visit, you may see some of the LaFranchi’s cows on nearby rolling, golden hills dotted with California oak trees.
Note: I didn’t duplicate much from my story in The News, so please read that for more information about Nicasio Valley Cheese Co., including staying on the ranch, and the other four cheesemakers.
Starting Wednesday, American Airlines flights might be more packed because it will let Basic Economy passengers carry more bags aboard a plane.
That’s right, the world’s largest airline is changing its carry-on baggage policy as of Sept. 5 for those no-frills travelers. They’ll be able to take one personal item and one carry-on bag on to a plane.
The previous policy let Basic Economy travelers bring aboard just one personal item that fit under the seat. Those passengers could not also bring a carry-on bag to store in an overhead bin.
Why? The world’s largest airline said the move will make it “more competitive with airlines that include a carry-on bag in their lowest fares.” American announced the change in late July.
The airline launched the Basic Economy fare in February 2017 to offer travelers a less expensive flying option. American president Robert Isom said in a January 2017 statement that the new fare “gives American the ability to compete more effectively with the growing number of ultra low-cost carriers.”
All of the nation’s three big legacy carriers — American, United and Delta — launched no-frill fares in the last several years to compete better against lower-fare airlines such as JetBlue, Southwest and Spirit.
In addition to carry-on restrictions, American’s Basic Economy fare carries other restrictions, such as no advance seat selection, no cancellations and a $25 gate fee for passengers who must check carry-on luggage at the gate.
You know that feeling of not wanting vacation to end? You do anything to extend it — put off packing and make a few stops on the way to the airport.
There’s a reason for that.
Travel and happiness are linked, according to a new report.
While the survey by the U.S. Travel Association (USTA) focused on employees, it reflects a much broader group of people.
Employees who use most of their time off for travel are much happier than those who travel less or not at all, the report found. It also found that travel preferences — from vacation budget to what is packed into luggage — varies greatly from state to state.
Overall, America’s work culture is starting to change, with more employers encouraging vacation and more employees feeling better about using their earned time off.
While the numbers have improved since 2015, most U.S. workers (52 percent) don’t use all of their annual vacation days. Those workers accumulated 705 million unused days in 2017, up from 662 million days in 2016.
Workers in Colorado, Virginia and Arizona lead the nation in taking vacation.
No. 1 is Colorado, where workers take average of 20 vacation days a year. In Virginia and Arizona, workers use about 19 days a year. The national average is 17 days.
Perhaps the more vacation time you earn, the more you use. Coloradans earn an average of 28 paid time-off days, more than any other state and higher than the national average of 23 days in 2017. Virginia workers earn an average of 25 paid time-off days a year.
Or perhaps it has something to do with office culture. In Virginia, 52 percent of companies encourage vacation, compared with the national 38 percent.
Workers in Montana, Delaware and Rhode Island are the worst at taking vacation. At the bottom is Montana, where workers take an average of 16 days. Montana workers also earn less time, an average of 21.8 days. That’s the third lowest nationally, after Rhode Island and Delaware (21.6 days each).
Using more vacation days appears to create a positive economic impact. The increased vacation time from 16.8 days in 2014 to 17.2 days in 2017 generated $30.7 billion in economic impact nationwide. It also produced 217,200 jobs (direct and indirect) and generated $8.9 billion in additional income for Americans.
It also increases worker satisfaction, which may improve productivity. Workers in Arizona and Washington tie for highest rates of happiness with their company — 68 percent vs. 54 percent nationwide.
Even when workers take time off, less than half (48 percent) don’t travel.
Moreover, a recent Gallup poll found that 62 percent of all Americans took a vacation away from home last year, similar to 2005 but lower than 70 percent in 2001. Of that 2017 figure, only about one in five people traveled internationally.
Gallup found that married adults with children plus adults with higher incomes and a college degree took more vacations.
The USTA report concluded that baby boomers take more vacation days and travel more than other generations. That could be the result of boomers having longer job tenures to accumulate more time off and money to be able to travel more.
Once again, Colorado workers led the nation in using vacation days to travel: 57 percent vs. 47 percent nationally.
The demand for wi-fi service on flights is so strong that many passengers are even willing to sacrifice alcoholic drinks and meals, according to a new survey.
More than three quarters of those surveyed (78 percent) think wi-fi is “fundamental” to daily life and more than half (55 percent) say the service is crucial, according to the fourth annual global Inflight Connectivity Survey by London-based global mobile services provider Inmarsat. But high-paying customers, parents and younger passengers are among those most likely to use inflight wi-fi service.
“Whether it’s used for sending that important work email, entertaining the children or even connecting with fellow passengers, staying online is becoming a crucial part of the inflight experience for today’s airline passengers,” Philip Balaam, president of Inmarsat Aviation, said in a statement.
Connectivity has become more of a focus as more people are using smartphones and other smart devices for everything. New data from the U.S. Census Bureau shows that more than two-thirds of all U.S. households (68 percent) access the Internet via their mobile devices,
Global passengers ranked inflight wi-fi as the fourth most important factor — after airline reputation, free checked baggage and extra leg room — in booking a flight. Nearly 90 percent business travelers (87%) say they would use inflight wi-fi to work and 51 percent of nervous flyers would use it to keep in touch with family and friends on land.
Demand for inflight wi-fi outstrips supply. Passengers can send emails, search the Internet and more on some flights, but access is spotty from airline to airline. Less than half of global passengers (45 percent) have traveled on flights offering it, the survey found.
That led Inmarsat to conclude that inflight wi-fi is a key driver in forming airline customer satisfaction and loyalty. More than two-thirds of all passengers (67 percent) are more likely to rebook with an airline if quality inflight wi-fi was available (it’s 83 percent for business travelers and 81 percent of passengers traveling with children).
Most airline passengers are willing to give up other inflight amenities, such as alcohol (53 percent) and meals (54 percent, from Inmarsat’s 2016 survey), for Internet access.
Inmarsat and market research company Populous surveyed more than 9,300 passengers from 32 countries in the Americas, Asia Pacific, Europe and the Middle East.
If you want to visit the Point Reyes Lighthouse just north of San Francisco, you’ll have to put off your plans for a couple of months.
Starting this week, the 1870 lighthouse on Point Reyes National Seashore will be closed as the National Park Service embarks on a large restoration project of it. At times, the lighthouse area will be closed to all foot traffic. Restoration work is scheduled to end Oct. 5.
The restoration, which includes paint, fixing crumbling walls and replacing cracked glass, will cost about $5 million, according to the San Francisco Chronicle. Workers also must make the area accessible to disabled visitors, which means adding three steps to the 308-step staircase down to the lighthouse, it said.
The U.S. Coast Guard stopped using the lighthouse in 1975 when an automated light was installed below it. You can read more about the history of the lighthouse on the National Park Service’s website.
Fun fact: The lighthouse starred in 1980 cult-classic movie The Fog as the home of radio station KAB 1340.
During the closure, you can visit the Point Bonita Lighthouse, which is in the Golden Gate National Recreation Area 11 miles (35 minutes) north of San Francisco. The 1885 lighthouse is still used today, so it’s open for only three hours a day on Mondays, Saturdays and Sundays. For more information, read the blog post I wrote about the Point Bonita Lighthouse in April.
At Point Bonita, visitors must walk through a hand-hewn tunnel and cross a suspension bridge to reach the lighthouse, which sits at the tip of the Marin Headlands jutting into the Pacific Ocean. You’ll be rewarded with spectacular coastal views and seeing nature at its wildest and windiest best.
Flying just became more political for some U.S. airlines.
China’s aviation regulator recently said U.S. airlines missed a deadline to stop referring to Taiwan as a separate entity on their websites.
Although American Airlines, Delta Air Lines and United Airlines removed references to Taiwan on their websites on the July 25 deadline, the Civil Aviation Administration of China said their actions were “incomplete,” according to the Financial Times.
It’s unclear what will happen next — and if it will affect U.S. airlines and their passengers.
Other global airlines, including British Airways and Lufthansa, have shifted to using “Taiwan, China” on their websites.
In April, China demanded that dozens of global airlines change how they refer to Taiwan by July 25 or risk sanctions.
White House Press Secretary Sarah Sanders has called China’s actions “Orwellian nonsense. In a May statement, she said China’s demand was “part of a growing trend by the Chinese Communist Party to impose its political views on American citizens and private companies.”
Since 1949, China and Taiwan have been governed separately after the Communist victory in a Chinese civil war. The People’s Republic of China, however, claims Taiwan as part of its territory under its “One China Principle.”
We know more Americans traveled last year, and now we know more about who traveled and how they traveled.
Most people traveled for pleasure, not business, and most of that travel is within the United States.
U.S. leisure travel increased about 2 percent last year, accounting for 80 percent of all U.S. travel, according to the U.S. Travel Association (USTA).
Overall, airlines carried a record 965 million U.S. passengers* in 2017, up 3.4 percent from the previous high in 2016, according to the U.S. Department of Transportation’s Bureau of Transportation Statistics (BTS). More than three-quarters of those passengers (742 million) were on flights within the United States.
Travelers were more likely to choose closer-to-home destinations with paid lodgings, but not necessarily a packaged flight, according to travel research firm Phocuswright. In fact, air and cruise purchases declined in 2017, and prepackaged vacations were flat, it said.
Leisure travelers spent $718 billion in 2017, nearly double the amount spent by business travelers and up 5 percent from 2016, according to the USTA. Food and lodging were the top two spending categories.
Here’s how those USTA numbers broke down for 2017:
Travelers spent $257 billion on food at restaurants, grocery stores and bars, accounting for 25 percent of all U.S. traveler spending.
Travelers spent $220 billion on lodging, including vacation homes and campgrounds, accounting for 21 percent of total U.S. traveler spending. Although more than two-thirds of U.S. travelers (68 percent) stayed in a hotel, that declined from 73 percent in 2016, according to Phocuswright.
Spending on auto travel rose 8 percent, mostly due to higher gasoline prices. Phocuswright also found that the number of car rentals also increased slightly
U.S. air travel continues to rise this year. As of April, the number of air passengers was up about 5 percent from a year ago, according to BTS statistics.
* Passengers on domestic and international trips traveling on U.S. or foreign airlines.
If you’re like many Americans, you’ll be hitting the road this summer or fall for a family vacation.
Last week, I wrote about some of my favorite road trips. Now, here are dozens of free mobile apps to make planning your road trip — and driving it — easier and more fun.
Planning your road trip
Download the AAA Mobileapp to map routes and find food and lodgings along the way. Google Maps and Waze also will do this (other uses below).
Roadtrippers will help make sure you don’t miss any must-see landmarks or off-the-beaten path stops along the way. Browse categories from historical markers to hiking to amusement parks, read about each site and add it to a to-see list on the app.
Type any location into the map-based Findery freeapp to access notes that other users have left about the place (a walk they did there, tips, photos) or browse the latest notes. You also can leave a public note or make it private.
TollGuru will help you calculate gas prices and tolls for your journey by vehicle type, including RVs and towing a trailer.
If you plan to drive on major U.S. interstates, GPS-basediExit will help you plot where to take pit stops. The default mode shows a summary of amenities, such as gas, toilets, coffee, playgrounds and camping, at upcoming exits in real time, but you also can search upcoming exits for a specific service. The app can be helpful while driving.
While on the road
Google Maps is still the best way to steer clear of traffic snarls and accidents that could cause delays. If a faster route opens once you’re on the road, the app automatically changes your directions. Similarly, Waze will help you find a faster route based on crowdsourced, real-time reports, and it can send you speed-trap alerts from other users.
GasBuddy will find the lowest gas and diesel prices anywhere based on crowdsourced data. Just type in a city/state and voilà.
There’s nothing worse than not being able to find a bathroom when you need one. In addition to iExit, two apps will help you find just toilets. You can search Flush Toilet Finder‘s database of 100,000 public bathrooms worldwide (no Internet connection needed). On SitorSquat (powered by Charmin), clean locations get a green “Sit” rating; less desirable ones get a red “Squat.”
GPS-based Glympselets you temporarily share your real-time location and estimated arrival time with friends, family and others.
You’ll find many apps to help you find overnight lodgings. Airbnbis one of the most versatile. It’s everywhere and you can filter searches by price, type of accommodation, wi-fi service and more. Try Hotel Tonight for discounts on same-day bookings or seven days ahead. I also like the TripAdvisor app (on iTunes and Google Play for its user reviews, photos and deals.
If you want to eat something other than fast-food and truck-stop fare while on the road, Yelpwill help you find the best places to eat and drink in many U.S. towns and cities. User reviews are helpful for quality, service and meal recommendations.