This week, we look at two unlikely places for a good meal: A campsite and an airport. As our writers discover, there’s good food to be had at both if you have a plan in place.
And if you’ve ever wondered about what goes on behind the scenes to bring air travelers their in-flight meals, we’ve got you covered. Gayle MacDonald toured Pearson Airport’s massive food-making facility, where 700 employees work in kitchens the size of a Costco store to serve an average 20,000 meals a day. Among her findings: lettuce is a no-no, and beef us tricky business. Read more.
If you have a question on wine, e-mail it and we’ll answer a selection in the newsletter and on our website. Please share this newsletter, and if it was forwarded to you, sign up for this and other Globe and Mail lifestyle and arts newsletters. – Lara Pingue
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