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George Hirsch 
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Take a galley tour with George behind the scenes of the Caribbean Princess with Corporate Executive Chef Alfredo Marzi.

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Take a peak as George drops in on his friend and fellow Chef Joe Realmuto of Nick and Toni's in East Hampton and see what's fresh and plating up!

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Is it time for a pint in Galway Ireland? It's always time for a pint. Join George on a tour of the flavors of Galway.

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Join George hot air ballooning in the Red Rocks region of Arizona.

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Daily FOOD blog

visit a country auction in Massachusetts with George..

George Hirsch TV series: Going for nature hike.

George planting a Green Giant...

Perfect time of year to serve up Bruschetta... recipe here.

Grilling up succulent shrimp is easy. This recipe is as seen on my show...Here's my version of a delicious no-yoke caesar dressing...Try a quick and healthy side salad with a Mediterranean spin...Know Your Fire Original, Caramelized Garlic....Summer's here; how about a new way to prepare chicken with Moroccan flavor...Spicy meets savory-n-sweet snack, my spiced nuts recipe Have you tried my Sixty Second Guacamole anyone?When not in Greece, make tzatziki, great topping for grilled meats and seafood...

travel



Tuesday
Nov032009

Air Travel’s Glory Years

Come fly with me. Oh the exciting lifestyle of a flight attendant, or to be more accurate, the stewardess when referring to these vintage photos. The flight attendant title wouldn't come to be until the late 1960’s. Back then ladies would be retired at the old age of 32 or upon your marriage, whichever comes first! Nice policy. But you see there was still glory and romance in this profession; jetting to Rome, wearing designer uniforms and dining across continents for a young lady.

I did get to know a few flight attendants during my years traveling millions of miles above 30 thousand feet. Ahem. Just kidding- I have a tremendous amount of respect for everyone of them and always had generally good experiences. But, things have changed and the so called art in the air is so, so different. It seems that form of transportation has become a victim of extremes; passengers looking for bus fare rates and trying to carry everything they own onboard including farm animals. And yes, I did witness a passenger boarding with a live chicken. And now every ounce of refreshment and entertainment translates into added operating costs, so we do without the drink and magazine or movie. 

Oh here's a conversation I overheard and will never forget. The Flight Attendant, “Hi sir, would you like the beef or the chicken?” The Passenger, “Do you have fish?” I guess somehow, food at 30K feet seems better?

What it now comes down to is this- the passenger has to do more to get more. It's just the way it is, so to make it more comfortable for yourself here are a couple of sites that are good for pre-boarding research. You can check out reviews of the exact seat you will be in prior to your next flight at SeatGuru. Do your travel research and you’ll make everyone’s travel easier, budget-in for flight delays at FlightAware. My philosophy is be prepared, but expect the unexpected.

Oh, and when the flight attendant makes the announcement to remain in your seat until we come to the gate, they are talking to you person next-to-me already on your cellphone. Smile. And folks, thank you for flying with us! 

source: vintage images of the ladies in the friendly skies

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