Airport food guide, Tim Hortons’ big move, Tyra Banks eats from trucks

Airport food guide, Tim Hortons’ big move, Tyra Banks eats from trucks

On the fly: a typical airport dinner at Pearson (Photo by Ed Kohler)  

• Harried travellers are often at the mercy of the overpriced, under-flavoured food on offer in most airports. Well, Michael Blackie has their backs—sort of. The globe-trotting Ottawa chef reveals some of the better eating options at terminals throughout the world. Montreal’s Trudeau Airport gets points for sandwiches; Vancouver scores high for Globe@YVR’s locavore-friendly menu (a 100-mile restaurant at the airport? That’s like 10,000 spoons when all you need is a knife). JetBlue’s new terminal at JFK and Heathrow’s Terminal 5 are notable for their luxury cuisine offerings. Sorry, Toronto—all you get is Wolfgang Puck, mentioned in the same breath as Tim Hortons. [Globe and Mail]

• Tim Hortons, that bastion of all things Canadian, is moving to—wait for it—Canada. While most would be shocked to learn the company ever left, Timmie’s has been registered in Delaware since 1995, following a purchase by Wendy’s. Shareholders voted last week to reorganize in Canada—a move that Prime Minister Stephen Harper is taking credit for. Harper, who says he drinks only about six cups of coffee a year, is praising Canada’s low corporate tax rates as the reason for Tim’s glorious return. [Canadian Press]

• Three weeks after being profiled by Daily Dish, coffee fanatic Sam James gets similar treatment in the Toronto Star. He says the only way to tell if a cup is good is to taste it, which explains why, by 8 a.m., he’s already put away five coffees. The 25-year-old James did time at some of Toronto’s hippest java joints—Cherry Bomb, Manic Coffee, Hank’s—to build up his coffee cred with discerning drinkers before opening his own shop, Sam James Coffee Bar. The tactic worked: there are lineups out the door most mornings. [Toronto Star]

• The bubbles in champagne aren’t just there to make that wonderful popping sound; they are constantly releasing and lifting aroma to the top of the glass. French and German scientists say that when the bubbles explode, they release flavour from airborne particles above the liquid. We were never much for science, but the thought of studying champers for a living makes us reconsider our career path. [National Post]

Tyra Banks is hitting New York City’s food trucks for a segment on her talk show. Ty-Ty apparently struggles with pronunciation (she calls rickshaws “rick-saws”) and isn’t a fan of chocolate. No word yet on if she’s instructing vendors to smile with their eyes or telling them to serve food “not like this, but food like this.” [New York]