Airplane food is often unpalatable or even inedible, but anyone who has flown with Singapore Airlines knows there can be haute cuisine at 35,000 feet! SIA's culinary mastermind, Antony McNeil, is the director of food and beverage at the airline. He talked to us about their farm-to-flight initiative, how an "air sommelier" might help you choose a secret vintage and why you don't have to miss out on good eating in economy class.

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