DALLAS, TEXAS, December 2, 2021Southwest Airlines Company (NYSE: LUV) is wrapping up its milestone 50th Anniversary year by releasing a one-of-a-kind commemorative history book, “50 Years. One Heart. A History of Southwest in 50 Objects.”
Starting today, Southwest® fans can purchase this unique coffee-table book, which brings to life the Company’s colorful history, its corporate archives, and reflection of its People through photographs and moments from the carrier’s rich past, exclusively sold at Southwest® The Store. This special book also represents the exciting culmination of 50 years’ worth of iconic stories as Southwest Airlines® closes out its first five decades.
“Throughout our 50th Anniversary year, we’ve reflected on the past—the People, stories, and moments that defined our first half-century,” said Gary Kelly, Chairman of the Board and Chief Executive Officer for Southwest Airlines. “This commemorative history book celebrates our unique past and Culture, and serves as an inspiration as we close one chapter of our Company history and turn the page to our next chapter, filled with hope and resilience.”
Southwest is celebrating its incredible first 50 years by showcasing a stunning collection of 50 unique objects, outfits, and artifacts (photographed by Southwest Sr. Photographer Stephen M. Keller and Southwest Sr. Designer Brianna Juda), accompanied by short stories from the Company’s inspiring history and a special foreword by Kelly as he prepares to transition into his role as Executive Chairman of the Board of Directors in early 2022.
This is the first of two special books launching in celebration of Southwest’s 50th year of service—more information coming on the second book in early 2022.
Virgin Australia has today revealed its Lounge of the future, with the opening of its highly anticipated Adelaide Airport Lounge. Designed by Brisbane’s WMK Architecture, the 283-seat Adelaide Lounge completes Virgin Australia’s network of seven domestic lounges across major airports around Australia. All future Lounge refurbishments around the domestic network will be done in line with this new and fresh design thinking.
The Lounge is true to the Virgin Australia brand, creating a warm, authentic and inviting environment for frequent flyers.
The contemporary design includes a breeze block feature wall upon entry, with canopy ceilings, before ceramic tiling leads guests into a large light-filled space, with the centre walkway leading guests to numerous dining and seating areas. Ambient lighting, bright greenery and Australian sustainable furniture completes the Lounge, making it a relaxed, inviting and uncomplicated place, to refresh and recharge in a delightfully Virgin way.
Virgin Australia CEO Jayne Hrdlicka said the new lounge was the first of many new and exciting products for customers following the airline’s re-launch.
Adelaide Lounge features
The Coffee Bar: An eye-catching central café seating area, transforming from a place to unwind over a coffee during the day, turning into a wine bar at night.
The Cellar Door Hub: With some of Australia’s most awarded wineries on the doorstep of Adelaide Airport, Virgin Australia has created a feature space for South Australian wineries to bring their cellar door to the Lounge for seasonal wine tasting.
Distinct dining areas: Separate dining areas with diverse functionality have been built adjacent to servery areas to cater to all guest’s eating preferences, including large social tables, and banquette seating for more private dining.
In autumn 2020, Deutsche Lufthansa AG (LHA.DE) announced that it would soon be offering Economy Class passengers a range of high-quality food and beverages for purchase on board short- and medium-haul flights.
The airline has now decided on its catering partners: With dean&david, Lufthansa was able to win over a young gastronomy company from Munich that represents freshness, quality and a sense of responsibility – for healthy food, high-quality ingredients and sustainable nutrition as well as environmentally friendly packaging. The culinary offer, which will be available on flights with a duration of at least 60 minutes, will be high quality and full of variety. Gate Gourmet, Lufthansa’s new main caterer for Europe, prepares essential components of the assortment, such as salads, bowls, wraps and sandwiches, fresh daily according to dean&david recipes. The menu includes a salmon avocado bowl, falafel tahini salad, crunchy chicken bowl or sweet chilli chicken sandwich as well as freshly made Birchermuesli. There will also be “Best of dean&david Boxes” with a fine selection from the dean&david assortment.
The menu selection will be complemented by cake specialities and snacks from other manufacturers, such as vegetable crisps. The prices for meals and snacks will range from two to about 12 Euros. The range of fresh products will be updated every three months.
Lufthansa will be expanding its long-standing cooperation with the traditional Munich-based company Dallmayr for hot beverages, confectionery and patisserie specialties. One highlight of this assortment is the project coffee Dano. The name stands for a cultivation region in Ethiopia. Dallmayr supports local people there with projects such as building a school and establishing a coffee cooperation. The product range is complemented by various organic teas, such as Alpine Herbs and First Flush Darjeeling, as well as chocolate milk. Furthermore, chocolates from the Dallmayr praline factory and a selection of cake specialities in cooperation with Gate Gourmet will also be offered.
There will also be a large selection of alcoholic and non-alcoholic beverages. A bottle of tomato juice or orange juice, for example, will be available for three Euros, as will a cup of coffee, hot chocolate or tea. A bottle of water and a small chocolate surprise will be served free of charge.
The focus of the new in-flight offer is on quality, freshness and sustainability. Christina Foerster, Executive Board Lufthansa Group Customer, IT & Corporate Responsibility, explains: “Our partners dean&david and Dallmayr represent outstanding quality and responsible action. In addition to the satisfaction of our guests, the topic of responsibility for the environment is also very important to us. We use almost exclusively sustainable materials for our packaging. Furthermore, we ensure that less food is wasted through more accurate production. We are pleased to be able to offer our passengers fresh products on European flights that taste delicious.”
The new food and beverage offer scheduled to be available on Lufthansa’s short- and medium-haul flights starting in the course of the summer timetable 2021. Orders will be placed directly on board.
From horseback riding to cave diving, puffin watching to hot spring soaking, Iceland has turned itself into a popular vacation destination. Until fairly recently however, beer tourists didn’t have much to entice them to this island nation in the North Atlantic. In fact, 2019 marks only 30 years since Iceland legalized the sale and consumption of beer with over 2.25% alcohol, ending nearly eight decades of a curious and narrowly defined type of prohibition. Things have changed considerably however, particularly in the last few years.
The first Icelandic craft brewery, Bruggsmiðjan, which produces the popular Kaldi, didn’t open until 2006, and as recently as 2015 there were only seven small breweries nationwide. Today, nearly 30 beer companies dot the countryside, with the highest concentration in greater Reykjavík. There’s trendy KEX Brewing in the capital city, which just opened its second location in Portland, Oregon; Ölverk Pizza and Brewery in the South, where the brewhouse is powered by geothermal energy; Brugghús Steðja, which gained publicity by making beers with unusual ingredients including smoked whale testicles; and Lady Brewery, one of the newer brands in Iceland, started by two young women in a home kitchen.
Ölverk Pizza and Brewery in Hveragerði.
“The culture has changed so fast,” says Valgeir Valgeirsson, head brewer at RVK Brewing Company in central Reykjavík. “[Craft beer] is quite a new concept. We’re just trying to build it up.”
Ten taps greet visitors to RVK, along with a British beer engine, traditionally used to serve cask ales. Here, in an unassuming taproom overlooking the brewery’s stainless steel fermentation tanks, those with adventurous palates can try everything from a juicy, easy-drinking pale ale with notes of tropical fruit, to a boldly flavored, high-alcohol stout made with coffee and coconut. Creativity is king in this new era of brewing, with the sky as the limit. Valgeir and a number of other brewers around the country have even made sour beers by incorporating skyr, an Icelandic cultured dairy product, into their recipes.
Meanwhile, more than 230 miles (370 km) away in the small but scenic fishing village of Siglufjörður, Marteinn Haraldsson is the proud owner of the country’s northernmost brewery, Segull 67. Marteinn, a computer scientist who grew up in town but lives in Akureyri, learned the basics one homebrew recipe at a time, but now produces much larger batches in a former fish-freezing factory a short distance from the popular Herring Era Museum. An amber lager simply called Original and Sigló, an India pale ale, sell best, but Marteinn also makes a Belgian-style wheat beer with coriander and lime peel and a pineapple summer ale—not exactly options you would have had in Iceland as recently as a few years ago.
Segull 67’s Sólstingur, brewed with pineapple.
For all of the tourists that arrive in Siglufjörður via cruise ship during the summer months, Marteinn talks about the obstacles to being a little business in a remote town of 1,200. “Most of our challenges are getting people to know about us,” he says. “We just try to take it one day at a time.”
East of Reykjavík, in the town of Hveragerði, Ölverk Pizza and Brewery has successfully gained attention since opening its doors in 2017, by combining complementary passions: wood-fired pizza, and craft brewing. General manager Laufey Sif Lárusdóttir and her partner head brewer Elvar Þrastarson don’t currently can or bottle any of the beers they make, preferring to serve them on premise by the glass, pitcher, or tasting flight. Working on a small system enables Elvar to keep the draft list varied and interesting, tempting taste buds with a mild, malty, and food-friendly Altbier alongside a hazy, hoppy, party-in-a-glass imperial IPA like Disco Juice. The couple also typically devotes two of their eight taps to other small Icelandic breweries they admire, like Ölvisholt in Selfoss or The Brothers Brewery on Heimaey in the Vestmannaeyjar archipelago.
Cheese-stuffed breadsticks at Ölverk.
“It’s really small and friendly,” says Laufey of the young Icelandic beer scene. “For other industries it’s really weird. But if someone else opened up a brewery here I would say ‘Okay, I will be better.’” Ólafur Ágústsson, one of the partners behind KEX Brewing, echoes this sense of camaraderie, and explains how a desire to build and promote interest in craft brewing motivated the company to begin hosting an annual Icelandic Beer Festival at KEX’s four-story space in downtown Reykjavík eight years ago. Last year more than a dozen Icelandic brewers poured their ales and lagers alongside examples from the US and elsewhere in Europe.
“We’re not brewers at all,” he says. “I’m a chef. We’re just people who like good beer. We wanted to make the scene better. That’s what’s important right now—helping everybody and trying to grow the market.”
Something’s Brewing, All Around Iceland
1. KEX Brewing Hosts of the popular annual Icelandic Beer Festival.
2. RVK Brewing Company Fruity sours share space with easy- drinking lagers and hazy, hoppy IPAs.
3. Brugghús Steðja Sleep on the farm in an insulated cabin at this rural brewery.
4. Dokkan Brugghús The first brewery in the Westfjords, and possibly the most remote in Iceland.
5. Segull 67 Brewery Fresh beer, fishing history, and views of Siglufjörður.
6. Bruggsmiðjan Kaldi Brewery Soak in a beer spa at the country’s oldest craft brewery.
7. Húsavík Öl Expect creative saisons made with birch, rhubarb, juniper, or mint.
8. Beljandi Brugghús Approachable beers and a rustic vibe inside a former slaughterhouse.
9. Smiðjan Brugghús Try the baby back ribs cooked in Icelandic stout.
10. The Brothers Brewery Watch for puffins on the ferry ride to this island brewery.
11. Ölvisholt Brewery Don’t miss the chance to try Lava, a smoked imperial stout.
12. Ölverk Pizza and Brewery Pair a tasty ale with the surprisingly delicious banana pizza.
New renderings showcase light-filled, environmentally sustainable concourse offering views of Citi Field and Flushing Bay.
New York favorites Birch Coffee, H&H Bagels and Juice Press among featured dining options from OTG.
Construction to date features 2,000 tons of steel, 50,000+ cubic yards of concrete, 40+ miles of piping, cabling and other infrastructure.
As summer begins, Delta teams are already looking ahead to the fall – and to celebrating the next major milestone in the airline’s history of investment in New York and at LaGuardia Airport.
The first of four concourses that will comprise Delta’s new state-of-the-art terminal at LGA is scheduled to open this fall, furthering the airline’s commitment to enhancing the New York customer experience from ground to air. The spacious 105,000-square-foot concourse will feature floor-to-ceiling views of Citi Field and Flushing Bay, gates that can accommodate a range of aircraft types, and dining options from favorite New York chefs and eateries.
“The historic infrastructure project underway at LaGuardia is a significant component of the more than $12 billion Delta is currently investing in airport redevelopment efforts around the country,” said Delta CEO Ed Bastian. “Our customers and employees are excited to see the LaGuardia of the future more fully come into view. Many thanks to everyone who has been working hard to launch an exciting new era for Delta in New York.”
“This new milestone in LaGuardia’s transformation brings us another step closer in converting the airport into a superb flight hub in line with New York standards,” said New York Governor Andrew M. Cuomo. “Our collaboration with Delta in the development of this concourse and their new LaGuardia terminal is another demonstration of the effectives of public-private partnerships at work to modernize our state’s infrastructure.”
Delta operates more than 275 peak-day departures from its LGA hub and began construction of a $3.9 billion replacement of Terminals C and D in 2017, building on the airline’s extensive investment in New York airports over the past decade. When complete, the new terminal will feature 37 gates across four concourses connected by a centralized check-in lobby, security checkpoint, and baggage claim; dual taxiways that will help reduce hold outs and taxi times; a new, larger Delta Sky Club with a Sky Deck; larger gate areas and more concessions space; and more efficient airport roadways.
The large airport infrastructure project supports the significant investments Delta has also made in the skies to provide more consistency, comfort and convenience on flights to and from New York. The airline has added thousands more flights on new aircraft in the market and offers more seatback entertainment and more first class seats than any other airline out of New York City.
New dining options highlight star-powered chefs, favorite flavors of New York
Delta has again partnered with airport hospitality group OTG to bring chef-driven dining options and authentic local flavors to the new concourse. Chef Mark Iacono of Brooklyn’s Lucali consulted on Rossi Pizzeria, a Neapolitan-style pizza and calzone concept; and chefs Jess Shadbolt and Clare de Boer of King Restaurant in Soho consulted on Flatiron Tavern & Provisions, a contemporary tavern that will feature chops, burgers and fresh fish. OTG will also be introducing New York favorites Birch Coffee, H&H Bagels and Juice Press. To ensure dining offerings are relevant throughout the day, the H&H Bagels outpost – available in the morning – will transition to Rossi Pizzeria in the afternoon and evening. Each of the full-service concepts will place power outlets and USB ports at every seat, along with tablets allowing customers to track their flight, browse the web, play games, and order food, drinks and amenities.
“OTG is thrilled to have partnered on such an important project for Delta, its customers and employees, and really the city of New York,” said Rick Blatstein, OTG CEO. “The dining options we’re introducing at these dynamic concepts reflect the best of what’s available in our city, offering Delta’s LaGuardia customers the flavors we love and appreciate as New Yorkers.”
Meanwhile, Stellar Partners, Inc., a wholly-owned subsidiary of HMSHost, will design retail options for the new facility that provide a wide selection of travel essentials.
“We are very pleased to be part of Delta’s elevated and differentiated concessions program at LaGuardia Airport,” said Padraig Drennan, Stellar President & CEO. “This is truly a visionary program that will change the airport experience for New Yorkers and visitors to the city, and we could not be more excited to partner with Delta in making this vision a reality.”
Concourse construction, highlighted by unique and sustainable attributes, enters final phase
As final preparations continue for the opening of the new concourse, Delta teams recently installed passenger boarding bridges at the gates and energized the facility with permanent power. They’ve also been paving the aircraft ramp areas, testing building systems, and constructing the temporary pedestrian walkway that will connect the new concourse to Delta’s existing Terminal D. The security checkpoint in Terminal D will expand to support both concourses until the centralized check-in lobby opens in late 2021.
The new facility features a 12-megawatt Con Edison substation, which is integrated into the upper level of the concourse, providing power for the new terminal. Additionally, all major electrical and mechanical equipment is housed on the upper level to protect such systems from water damage in the event of a major storm. The concourse also features an ice-generation system that reduces electrical consumption at times of peak demand by creating ice at night, when energy demand is lower, and using it to cool the building during the day.
The opening of Delta’s first new gates represents another step forward in the comprehensive $8 billion redevelopment of LaGuardia Airport announced by Governor Cuomo in 2015. Under the governor’s plan, old facilities are being demolished only as new facilities are completed, enabling the airport – which services 30 million passengers each year – to remain fully operational as the multi-phased construction project continues. To date, Delta’s construction features 2,000 tons of steel, more than 50,000 cubic yards of concrete, and more than 40 miles of piping, cabling and other infrastructure.
Delta has invested more than $7 billion in airport projects since 2006, and along with its airport partners, will be involved in an additional $12 billion worth of facilities infrastructure projects in coming years, including improvements in Atlanta, Los Angeles, New York, Salt Lake City and Seattle.
