Good food in airports? Not bloody likely, you say. But High Flying Foods aims to change that. Brothers Glenn and Garret Meyers, San Francisco-area restaurant operators, hatched the idea in 2000 after one especially abysmal airport meal. They envisioned airport eateries that sold fresh, high-quality, locally made food with refinements no one would expect, like fresh-ground coffee, on-premises baking and biodegradable packaging. The Meyers brothers managed to land a spot at the San Francisco ...

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