We’ve all had (or at least heard of) takes of terrible airline food. I’m sure they taste test it and experiment and hire decent chefs to design it, sure, but there’s something about cooking food in those heat-and-eat ovens at 30,000 feet or so that just makes it bad. Water builds up, it turns to mush… I don’t know if it is an altitude or air pressure thing or what.

And of course, I (and others) have gone on before about army food. Again, not a slam on the cooks, but the military is limited it what it is allowed to work with– things that can be bought cheaply and in bulk, stored with minimal refrigeration, cooked quickly, and so on.

So it probably comes as no surprise that we did not have high hopes for food on an Army-contracted airline.

The Army does not have its own airlines, however, the government does have contracts with carriers for large-scale civil service and military transport. It can be argued that it is the airline, not the Army, that determines what food is served, and that is technically correct. However, the military does determine how much it is willing to pay for food service, and it probably won’t be much. The airline managed to do well with that, in my opinion, and the food really wasn’t bad.

Don’t get the wrong idea, it was still airline food, but it was actually some of the better stuff I’ve had on a plane.

Any time things are going too well, it is probably a trap. Admiral Ackbar knows!