The Current Finding joy in plane food, turbulence and the middle seat
Mar 13, 2026
Matthew Capucci, meteorologist and storm chaser who studies turbulence and atmospheric quirks. He explains how turbulence forms and why it can change with climate, recounts flying through hurricanes and intense storms, and talks about differences between big jets and small planes. The conversation also touches on making peace with the middle seat and quirky love for airplane meals.
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Recreating Airplane Meals At Home
- Nick Senhauser recreated airplane meals at home during the pandemic to relive travel memories and joy.
- He cooked lobster thermidor, chicken and waffles, and Highland's chicken after missing economy-class meals like bulgogi with kimchi.
Why Plane Food Feels Magical
- Nick highlights the remarkable logistics of serving hot meals in a pressurized metal tube at 30,000 feet.
- He says this delivery — trolley service aboard a speeding aircraft — is what makes plane food feel magical despite its reputation.
Go On Plane Food With No Expectations
- Go into in-flight meals with low expectations and savor the experience rather than judging it against ground dining.
- Nick advises enjoying the novelty of being served food mid-flight and letting surprises like chicken and waffles delight you.