Delta's food for thought

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We New Yorkers are a lucky bunch—instead of one major airport to muck up our travel plans, we've got three. But since I live closest to Newark Liberty Airport—Continental's New York area hub—I often fly the friendly skies aboard one of its blue and white jets. Besides, Continental remains one of the few airlines offering free food, and really, who doesn't like free food?

Well, me, as it turns out.

On a recent Continental flight from Denver, I was served a soggy cheeseburger with questionable nutritional content. I was hungry so I ate it, but given the option I gladly would've paid for something else. That's why I'm so jazzed about Delta's recent announcement: Starting in November, Delta's food for purchase program will feature chef Todd English's signature creations on flights in the lower 48 states of approximately four hours or more. (That's all nonstop flights between New York's JFK and Los Angeles, San Diego, San Francisco, and Seattle.)

Expect tasty meals like the California salad with organic lettuce, grape tomatoes, dried apricots, candied pecans, and goat cheese—plus sandwiches like the chicken Caprese with grilled chicken, mozzarella, tomatoes, and pesto on herbed focaccia bread. All menu items will be priced from $2 to $10, and Delta plans to expand the program to shorter flights by spring 2008.

JFK, here I come.

MORE BY DAVID LAHUTAThe other side of Cyprus.

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