How the British eat

"Alison Parente realized a few years ago, when she was unable to find the baker she needed for one of her artisan food businesses, that Britain needed to do something about the loss of traditional culinary skills..."

Thus begins a quite interesting article in The New York Times about artisanal foods in the United Kingdom and the people who champion them.

In the air

I have not flown British Airways in a long time but am definitely liking the experience.

Dinner begins with ginger-flavored poached salmon and edamame salad with a creamy sweet chili dressing. The entree: pan-seared cod with tomato basil olive oil, lemon pepper risotto and broccolini, served with a fresh seasonal salad. And for dessert, there is wildflower honey cheesecake.

I am over the moon.