Plane preparation

illustration by mark stivers

I just finished packing up everything and, in a few hours, I’ll be on a nearly 23-hour plane trip to Shanghai. While I expect the food there to be more than life changing, the food on the plane probably won’t be, so I’ve decided to make a veritable smorgasbord of the flight to China.

I’ve filled my carry-on with the best packable food Sacramento has to offer: a rustic ciabatta from Grateful Bread, cold cuts from Corti Brothers, and Abbaye de Bel’loc and Wagonwheel cheeses from the Sacramento Natural Foods Co-Op, along with chocolate chip cookies from Sugar and Spice. Grapes and a salad made from the produce of various farmers market stalls are plentiful (sadly, no dressing; my mustard vinaigrette won’t pass security), as are emergency rations of Jelly Belly candies.

Is this all going to be a bit overboard? Probably, but I consider it a smashing way to start a vacation.