Connect with us

Lifestyle

Bringing Thanksgiving food on a plane? Here is what you should know

Published

on

Bringing Thanksgiving food on a plane? Here is what you should know

The Transportation Security Administration has listed Thanksgiving foods that can be carried through a TSA checkpoint.

Transportation Security Administration


hide caption

toggle caption

Advertisement

Transportation Security Administration

Did your friends ask you to bring some cranberry sauce to Thanksgiving dinner? Thinking about bringing home dad’s famous mac and cheese that has the secret ingredient that makes it melt in your mouth? Or how about your mother-in-law’s candied yams that have been a family favorite each year for over a decade?

That shouldn’t be an issue if you’re flying, according to the Transportation Security Administration. The agency says most foods can be brought through TSA checkpoints while others will need to go through a checked bag.

Traveling by train? That shouldn’t be a problem. Amtrak allows riders to bring their own food and drinks onboard at their seats or private sleeping car. However, you can only eat food and drinks bought in the dining and lounge cars while in those cars.

Advertisement

Here is what you need to know about traveling home with your favorite Thanksgiving dishes.

What you should carry on the plane and check with your luggage

The following items can be taken through a TSA checkpoint:

  • Cooked mac and cheese in a pan.
  • Cooked or uncooked stuffing in a bag or box.
  • Sweet treats and baked goods such as homemade or store brand cakes, pies and cookies.
  • Green bean casseroles and other types of casseroles.
  • Yams, potatoes, green beans, squash and other types of fresh vegetables.
  • Chicken, ham, turkey and steak, which can be frozen, cooked or uncooked.

Foods that TSA says should be packed with your checked luggage include sparkling cider, cranberry sauce (homemade or canned), maple syrup and gravy (homemade or in a can or jar).

And if you plan to take your food on the plane as a carry-on, make sure your dishes that have liquid meet TSA’s 3-1-1 rule, which mandates that it must be 3.4 ounces or less, fit into 1 quart-sized bag and it is one bag per passenger.

When in doubt, TSA says to consider this: “If it’s a solid item, then it can go through a checkpoint. However, if you can spill it, spread it, spray it, pump it or pour it, and it’s larger than 3.4 ounces, then it should go in a checked bag.”

TSA Administrator David Pekoske said flyers can also double-check on the agency’s website if the food they bring can go through a checkpoint.

Advertisement

“There is a special tag for ‘what can I bring.’ And you can put what you want to bring into the search feature and it will tell you whether you can bring it in your accessible property through the checkpoint or whether you can bring it in your checked baggage,” he said during a press conference Thursday.

Fliers can also text “Travel” to AskTSA (275-872) and get an answer regarding their holiday dish, he said.

Make sure you can keep it at the right temperature

Your grandma’s green bean casserole won’t be any good to you if it doesn’t stay preserved at the right temperature or spoils.

Leftovers must be refrigerated within two hours of being served or kept hot at or above 140 degrees or cold below 40 degrees in order to be safe and prevent food poisoning, the U.S. Department of Agriculture says. USDA advises to throw away food that’s been out more than two hours at room temperature because “bacteria that cause foodborne illness could have reached dangerous levels.” The agency also suggests cutting leftover turkey into small pieces and putting them in shallow containers so it can cool faster and evenly.

If you want to chow down on some deviled eggs during a long flight, layover or train stop, you might want to reconsider and wait until you get to your destination. The Centers for Disease Control and Prevention says all leftovers should be reheated to at least 165 degrees before eating.

Advertisement

Amtrak staff are also prohibited from heating your food in their ovens, handling it or storing it in their refrigerators.

TSA allows ice packs as long as they are frozen solid and not melted when going through a screening checkpoint. Frozen ice and ice packs must also meet TSA’s 3-1-1 rules.

Be considerate of others traveling with you

While the smell of the food you share among your family and friends may make your mouth water, foods such as deviled eggs and chitterlings may not be as aromatic for others.

According to a YouGov survey released in June, 68% of U.S. adults say it’s unacceptable to eat strong-smelling food while on an airplane.

“If … somebody comes in with smelly, greasy food and that’s unpleasant to the person sitting next to him, or the person sitting next to him is uncomfortable watching them chow down, that’s a problem,” Scott McCartney, former Middle Seat columnist for The Wall Street Journal, previously told NPR.

Advertisement

Keep that in mind while sitting next to someone on the plane and you want to open up that container of collard greens before takeoff.

NPR’s Joel Rose contributed to this report.

Lifestyle

‘How to Rule the World’ explores education and power at Stanford University

Published

on

‘How to Rule the World’ explores education and power at Stanford University

Students walk on the Stanford University campus on March 14, 2019, in Stanford, Calif.

Ben Margot/AP


hide caption

toggle caption

Advertisement

Ben Margot/AP

When Theo Baker arrived at Stanford University a few years ago, he joined the student newspaper, following the path of his journalist parents, Peter Baker, a White House correspondent for The New York Times, and Susan Glasser, a writer for The New Yorker.

Through his reporting as a student journalist, he eventually broke a story about manipulated data in Stanford President Marc Tessier-Lavigne’s neuroscience research that helped lead to the university president’s resignation.

Theo Baker’s book, How to Rule the World: An Education in Power at Stanford University was released May 19. In it, Baker describes Stanford as a place where proximity to Silicon Valley gives rise to a parallel system of influence, recruitment and money, with investors looking to identify promising students almost as soon as they arrive on campus.

Advertisement

He told Morning Edition host Steve Inskeep there was “a sort of Stanford inside Stanford,” where elite students are drawn into an “alternate reality” of excess and access to cut corners.

In the interview, he discusses how Stanford is not just a university but also a pipeline where status and power can matter as much as ideas.

We reached out to Stanford University for comment and have not heard back.

Listen to the interview by clicking play on the blue box above.

Advertisement
Continue Reading

Lifestyle

OTB Takes Full Control of Viktor & Rolf

Published

on

OTB Takes Full Control of Viktor & Rolf
The Italian fashion group behind Diesel and Maison Margiela is taking full ownership of the avant-garde haute couture house, acquiring the remaining 30 percent it didn’t already own. Founders Viktor Horsting and Rolf Snoeren remain creative directors.
Continue Reading

Lifestyle

How having zero points in tennis — or ‘love’ — came to sound so sweet

Published

on

How having zero points in tennis — or ‘love’ — came to sound so sweet

The scoreboard shows the results of the women’s singles final match between Iga Swiatek of Poland and Amanda Anisimova of the U.S. at the Wimbledon Tennis Championships in London, Saturday, July 12, 2025.

Kirsty Wigglesworth/AP


hide caption

toggle caption

Advertisement

Kirsty Wigglesworth/AP

Fifteen points in tennis? Nice. Thirty, 40 — even better. Advantage — that sounds good. “Love” — that also must be great, right? Well, not quite.

As the French Open rolls on and Serena Williams has announced her return to the sport, maybe you’ve been paying a little more attention to tennis. The sport’s scoring system is notably distinct, and can sometimes be hard to grasp for newcomers. But even tennis aficionados might not know why, or how, “love” became the unmistakable callout for zero points. For this installment of NPR’s Word of the Week, we’re exploring how a word that signifies trailing behind got such a sweet name.

“Love” comes from the heart — or an egg?

It’s hard to pinpoint when the first tennis ball went over the net. Tennis is a derivative of lots of other sports, such as “jeu de paume,” a handball game played in France, said JT Buzanga, the collections manager at the International Tennis Hall of Fame museum.

Advertisement

But tennis became a patented, official sport in 1874, said Steve Flink, a journalist whose tennis coverage got him inducted into the International Tennis Hall of Fame. It has retained its unique, mysterious scoring system ever since.

“By and large, the original system has held up almost entirely,” Flink said.

The use of “love” goes back to the late 18th century, said Jesse Sheidlower, a lexicographer. But it was used earlier than that in card games such as whist and bridge. Before the term made its way to tennis, the sport favored plain old “nothing,” or “nil,” he said.

Why love in the first place, though? Historians don’t really know for sure, but there are a few theories.

The French could have something to do with it. Some historians believe “love” derives from “l’oeuf,” which means “the egg” in French. Because eggs are shaped like zeros, terms such as “goose egg” and “duck’s egg” have been used in other contexts to mean zero, Sheidlower said.

Advertisement

It’s also possible English speakers mispronounced l’oeuf as “love.” But Sheidlower isn’t convinced that’s the answer.

“It’s the French equivalent of an English expression. But since that expression doesn’t appear in French, the French word wouldn’t have been used,” he said.

To be sure, France has had a lot of influence on tennis culture, Buzanga said. For example, “deuce” or a game tied at 40 points, comes from the French word for “two”: “deux.” But he prefers another prominent theory: that “love” comes from the idiom “for the love of the game.” Even if a player hasn’t scored, it doesn’t matter, because their heart is in it. It’s the theory Sheidlower said is the most plausible, because the idiom was used by the English before tennis was popularized.

Another variation of the “love of the game” theory is that the word could have come from the Dutch “lof,” or “honor” — or the Latin “amare,” meaning “to love,” Flink said.

But if tennis’ “love” doesn’t come from a French word, the theory at least has a French sensibility.

Advertisement

“I think the ‘for the love of the game’ is kind of romantic,” Buzanga said.

“Love” probably isn’t going anywhere

Tennis used to be a sport of leisure. The style of play has changed a lot over the years; players are more athletic and competitive, for instance, Flink said. But the rules of the sport are more steadfast, he said.

“There’s this incredible, enduring respect for tradition in tennis,” he said. “Changes are not made easily.”

There has been one major change in modern history: the tie-break. Matches can go on and on because players have to score two consecutive points to break a deuce, or by two games to break a tied set. But the onset of television meant matches would have to get shorter if the sport wanted to capture a larger audience, Flink said.

Change even came for “love.” An alternative sprouted up in the 1970s, and is still used today: “bagel,” named for its zero shape, Sheidlower said. Novices may say “zero,” and insiders will understand what they mean, but they “will needle them about it,” Flink said.

Advertisement

But “love” still prevails.

“People kind of like it,” Flink said. “It’s different. Why say zero when you can say love?”

Continue Reading
Advertisement

Trending