Pack a picnic, then the suitcases

Your article (“It’s Come to This: Carry-On Steak,” Feb. 19) gave me some great ideas for my next transcontinental flight.

I have been flying between Australia and the U.S., and within the U.S., for many years and I have deplored the decline in domestic flight food services. From your story, it is even worse compared with my last visit more than a year ago. So I’ll follow your advice and make up my own on-board snacks. I’ve been to some pretty neat delis around the Westside of L.A., so there’s maybe the starting point.

Also, now we are bottling fine Australian Rieslings in screw-top bottles (full-size ones, not the minis), so I could go aboard without worrying about a corkscrew.

David Williams

Frewville, Australia

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It all started on a trip back from New York. It was my birthday and someone had given me a bottle of Pinot Noir to take home. The plane was delayed several hours while they decided to de-ice or not. Well, I had some salami and Monterey jack that I couldn’t just leave at the hotel. So I whipped out the ol’ Swiss Army knife and got some plastic cups so I could share the wealth.

I still pack a nice feast whenever I travel. But you can bet I don’t have that Swiss Army knife on the plane anymore.

Curtis Gomez

Burbank

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I really enjoyed the article about bringing your own picnic on board your flight.

I always felt like I was sneaking food into the show when I brought snacks on the plane.

From now on, gourmet yummies will help my husband and me stop moaning and groaning about the negatives.

Let’s see, my chocolate-covered cashews from Trader Joe’s would be dessert, and my husband would really love his dark-chocolate-covered raisins as well....

Colleen Nestor

Laguna Niguel