TSA-Approved Kugel: The Art of Traveling with Your Own Food

There are two types of travelers in this world: Those who buy a sad, soggy sandwich at the airport for $18, and Those who open their bag mid-flight and pull out a fully home-packed three-course meal that smells like a holiday dinner at Grandma’s.

Let’s talk about the second group. These are the travelers who treat international borders like minor inconveniences when it comes to their dietary needs. Whether it’s medical (hello, fellow diabetics), religious (kosher squad, I see you), or simply a deeply rooted fear of airplane food, some people just need to bring their own supplies. And they do it with the passion and precision of a Mission: Impossible scene.

The Top 3 Challenges of Flying with Food

1. The TSA Tango
The Transportation Security Administration: protector of skies, destroyer of tuna salads. TSA rules are notoriously vague when it comes to food. Solid food? Sure. Liquids? No. Yogurt? It’s a war crime, apparently.
Your best bet: Stick to things that don’t wiggle. Sandwiches, cooked chicken, nuts, hard cheeses, dry cakes. Basically, if it jiggles, it’s trouble.

2. The “Is That Smell Coming from You?” Problem
A freshly fried schnitzel might taste like heaven, but when the smell fills Row 23 to Row 45, you’ve made enemies. Choose foods that are low on odor and high on resilience. That homemade brisket? Save it for after landing.

3. The Storage Olympics
You’ll need a bag that says: “I am responsible,” but also: “I might have babka in here.” Use insulated lunch bags with ice packs (solid, not gel!) and seal everything like you’re preparing it for a moon landing. Bonus points if nothing leaks onto your laptop.

Travel Food Tips from a Professional Overpacker

• Portion like a pro: TSA won’t interrogate your apple slices. A two-liter tub of hummus, on the other hand, may trigger international incidents.

• Ziplock is your religion: Gallon-size bags are the unsung heroes of airport survival. Double-bag anything saucy, juicy, or potentially explosive (emotionally or otherwise).

• Label with love: Nothing says “harmless” like a note that says “Mom’s Chicken Soup – Contains zero threats to national security.”

• Kosher travelers: Bring documentation for special meals, but also bring a backup—you can’t rely on airplane catering to distinguish between “kosher” and “kind-of vegetarian.”

Bonus: Foods that Fly Well

• Peanut butter and crackers (unless someone has a nut allergy—then congratulations, you’ve made the flight extra tense).

• Rice cakes, granola bars, dried fruit, and boiled eggs (with discretion).

• Wraps instead of sandwiches (less squish factor).

• And the all-time classic: schnitzel in a paper towel, lovingly pressed into a Tupperware that’s older than your passport.

So next time you’re on a long-haul flight and your seatmate pulls out a hot dog from a thermos and a side of matzo ball soup, don’t judge. Respect. That person came prepared.

And remember: while you can’t control flight delays, crying babies, or broken armrests—you can control your lunch.

Bon voyage, and bon appétit!