Return-path: Envelope-to: lojban@lojban.org Delivery-date: Tue, 14 Nov 2023 14:33:03 -0800 Received: from [74.115.172.162] (port=45040 helo=mail.jnusjdg.net) by b39ccf38b4ec with esmtp (Exim 4.96) (envelope-from ) id 1r31xp-004jYz-2M for lojban@lojban.org; Tue, 14 Nov 2023 14:33:01 -0800 DKIM-Signature: v=1; a=rsa-sha1; c=relaxed/relaxed; s=dkim; d=jnusjdg.net; h=Date:From:To:Message-ID:Subject:MIME-Version:Content-Type:List-Unsubscribe; i=primememberday@jnusjdg.net; bh=qNRpDo62jrHKnONwKtyVsX6wVA4=; b=qbAzwM1IG2CTJiQd1XI/uU04kytkkPNz8B4w0TmCGQUpHgm4y84eP6fCCnM+6GA62TNhnqMPKkFW hGEAcSmF9i863Rmm7ULJkWhwORAqvmz+aO3MIkEeXszeyb1AQPvfXWsBCFdh30Wf4ObgXeHqUwsg TSGKnK86eR6d3ObIywA= DomainKey-Signature: a=rsa-sha1; c=nofws; q=dns; s=dkim; d=jnusjdg.net; b=fv7ccGRVNxhKb6b8PMUHdpRWQ8nez6NPS11lQiKuSqAS0OZhbpcccM9TQcvRffX3l8DHJoReYyQi o5zda1fj6FBIBiids5CU+Qp6R0PNa1x3aR/BlfU3yji3zhId87Wy6hDHU4nVMIUD5EnxvKoqLYYo yebrCirYiHZUSDBNSU8=; Received: by mail.jnusjdg.net id hafqpi0001gk for ; Tue, 14 Nov 2023 17:18:23 -0500 (envelope-from ) Date: Tue, 14 Nov 2023 17:18:23 -0500 From: PrimeMemberDay To: Message-ID: <14479203224362.17000002862788577@jnusjdg.net> Subject: Prime Is Welcoming You Back With A CompIimentary 90 Day Membership & A $200 E-Card MIME-Version: 1.0 Content-Type: multipart/alternative; boundary=15d1d6a5e9a819c419f136dd2ceda01d9721 List-Unsubscribe: X-Spam-Score: 4.8 (++++) X-Spam_score: 4.8 X-Spam_score_int: 48 X-Spam_bar: ++++ X-Spam-Report: Spam detection software, running on the system "50bab00d4276", has NOT identified this incoming email as spam. The original message has been attached to this so you can view it or label similar future email. If you have any questions, see @@CONTACT_ADDRESS@@ for details. Content preview: A Warm Welcome Back! Greetings! We noticed that your Prime Membership lapsed recently. Here's a chance to rejoin our community with a special gift: Enjoy a complimentary 90-day membership along with a $200 voucher for our [...] Content analysis details: (4.8 points, 5.0 required) pts rule name description ---- ---------------------- -------------------------------------------------- 0.2 BAYES_999 BODY: Bayes spam probability is 99.9 to 100% [score: 1.0000] 3.5 BAYES_99 BODY: Bayes spam probability is 99 to 100% [score: 1.0000] 0.0 URIBL_DBL_BLOCKED_OPENDNS ADMINISTRATOR NOTICE: The query to dbl.spamhaus.org was blocked due to usage of an open resolver. See https://www.spamhaus.org/returnc/pub/ [URIs: jnusjdg.net] 0.0 URIBL_BLOCKED ADMINISTRATOR NOTICE: The query to URIBL was blocked. 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See https://www.spamhaus.org/returnc/pub/ [URIs: jnusjdg.net] -0.0 SPF_PASS SPF: sender matches SPF record 0.0 SPF_HELO_NONE SPF: HELO does not publish an SPF Record 0.0 HTML_MESSAGE BODY: HTML included in message 0.0 HTML_FONT_LOW_CONTRAST BODY: HTML font color similar or identical to background 0.0 MIME_QP_LONG_LINE RAW: Quoted-printable line longer than 76 chars -0.1 DKIM_VALID Message has at least one valid DKIM or DK signature 0.1 DKIM_SIGNED Message has a DKIM or DK signature, not necessarily valid -0.1 DKIM_VALID_AU Message has a valid DKIM or DK signature from author's domain -0.1 DKIM_VALID_EF Message has a valid DKIM or DK signature from envelope-from domain 0.9 RAZOR2_CHECK Listed in Razor2 (http://razor.sf.net/) 1.9 RAZOR2_CF_RANGE_51_100 Razor2 gives confidence level above 50% [cf: 100] -5.0 RCVD_IN_DNSWL_HI RBL: Sender listed at https://www.dnswl.org/, high trust [74.115.172.162 listed in list.dnswl.org] 0.8 RDNS_NONE Delivered to internal network by a host with no rDNS --15d1d6a5e9a819c419f136dd2ceda01d9721 Content-Type: text/plain; charset=utf-8 Content-Transfer-Encoding: quoted-printable A Warm Welcome Back! Greetings! We noticed that your Prime Membership lapsed recently. Here's a= chance to rejoin our community with a special gift: Enjoy a complimentary = 90-day membership along with a $200 voucher for our exclusive Prime Day cel= ebrations. Don't miss out - this unique opportunity vanishes after Novembe= r 16th! Just 48 hours remain to reactivate your membership and claim your special g= ift. Click below to continue enjoying our Prime benefits.=20 Renew Your Membership Now http://www.jnusjdg.net/poppy-confidential/2106y239RT5s8IG612G24p64ptc8eY18MhscFDrfhscFDrEsvZ7dQ6oKRm7q1zg0zX5QNiUb Explore our array of Prime Day deals and special offers here. http://www.jnusjdg.net/poppy-confidential/2106y239RT5s8IG612G24p64ptc8eY18MhscFDrfhscFDrEsvZ7dQ6oKRm7q1zg0zX5QNiUb Airplane food has always been a subject of curiosity and, at times, amuseme= nt among travelers. The challenge of serving appealing and nutritious meal= s at high altitudes is a complex one, primarily due to the fact that our ta= ste buds and sense of smell are less sensitive in the lower pressure and dr= y cabin air of an aircraft. This necessitates the use of intense flavors a= nd spices to make the food taste normal. Despite these challenges, airline= caterers strive to provide a wide range of meals catering to various dieta= ry requirements and preferences, often reflecting the culinary traditions o= f the airline's country of origin. The process of preparing and serving ai= rplane food is a logistical marvel. Meals are usually prepared in industri= al kitchens near airports, often hours before the flight. They are then ra= pidly chilled and transported to the aircraft, where they are reheated in c= onvection ovens. This reheating process is delicate; overcooking can lead = to dry and unappealing dishes. The food is typically served in pre-portion= ed trays, designed to fit the limited space of airplane galleys and passeng= er tray tables. This format has led to the iconic image of the airplane me= al: a main course, a side, a salad, and a dessert, neatly compartmentalized= In recent years, there has been a significant shift in the quality and v= ariety of airplane food. Many airlines now collaborate with renowned chefs= to design their menus, aiming to elevate the dining experience at 35,000 f= eet. These collaborations have introduced gourmet dishes and seasonal menu= s, often paired with a selection of fine wines and premium beverages. This= shift reflects a broader trend in the airline industry to enhance the over= all passenger experience, particularly in premium classes like business and= first class, where dining can be a highlight of the flight. Special dieta= ry needs are also a critical focus in airplane catering. Airlines typicall= y offer a range of special meals, including vegetarian, vegan, kosher, hala= l, low-sodium, and gluten-free options. These meals must be ordered in adv= ance and are prepared according to strict guidelines to ensure they meet th= e dietary requirements of passengers. The ability to cater to such a diver= se range of needs is a testament to the adaptability and customer-centric a= pproach of airline catering services. The environmental impact of airplane= food is another important consideration. With growing awareness about sus= tainability, airlines and catering companies are increasingly focusing on r= educing food waste, using sustainable packaging, and sourcing ingredients l= ocally where possible. Some airlines have started implementing practices l= ike compostable cutlery and dishes, and reducing single-use plastics. Thes= e efforts are part of a broader industry movement towards more environmenta= lly responsible operations, reflecting the changing values and expectations= of passengers. Finally, the future of airplane food looks to be an exciti= ng one, with technological innovations and creative culinary approaches on = the horizon. Concepts like farm-to-tray-table sourcing, personalized meal = options based on passenger preferences, and the use of AI to predict and op= timize meal choices are being explored. These developments promise to furt= her transform the in-flight dining experience, making it more personalized,= sustainable, and enjoyable for travelers around the world.=20 --15d1d6a5e9a819c419f136dd2ceda01d9721 Content-Type: text/html; charset=us-ascii Content-Transfer-Encoding: quoted-printable =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20 =20
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A Warm Welcome Back!
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Greetings! We noticed that your Prime Membership lapsed r= ecently. Here's a chance to rejoin our community with a special gift: Enjoy= a complimentary 90-day membership along with a $200 voucher for our exclus= ive Prime Day celebrations. Don't miss out - this unique opportunity vanish= es after November 16th!
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Just 48 hours remain to reactivate your membership and cl= aim your special gift. Click below to continue enjoying our Prime benefits.=
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Renew Your Membership Now <= /td>=20
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Explore our array of Prime Day deals and special offers= =20 here.=20
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Airplane food has always been a subject of curiosit= y and, at times, amusement among travelers. The challenge of serving appeal= ing and nutritious meals at high altitudes is a complex one, primarily due = to the fact that our taste buds and sense of smell are less sensitive in th= e lower pressure and dry cabin air of an aircraft. This necessitates the us= e of intense flavors and spices to make the food taste normal. Despite thes= e challenges, airline caterers strive to provide a wide range of meals cate= ring to various dietary requirements and preferences, often reflecting the = culinary traditions of the airline's country of origin. The process of prep= aring and serving airplane food is a logistical marvel. Meals are usually p= repared in industrial kitchens near airports, often hours before the flight= They are then rapidly chilled and transported to the aircraft, where they= are reheated in convection ovens. This reheating process is delicate; over= cooking can lead to dry and unappealing dishes. The food is typically serve= d in pre-portioned trays, designed to fit the limited space of airplane gal= leys and passenger tray tables. This format has led to the iconic image of = the airplane meal: a main course, a side, a salad, and a dessert, neatly co= mpartmentalized. In recent years, there has been a significant shift in the= quality and variety of airplane food. Many airlines now collaborate with r= enowned chefs to design their menus, aiming to elevate the dining experienc= e at 35,000 feet. These collaborations have introduced gourmet dishes and s= easonal menus, often paired with a selection of fine wines and premium beve= rages. This shift reflects a broader trend in the airline industry to enhan= ce the overall passenger experience, particularly in premium classes like b= usiness and first class, where dining can be a highlight of the flight. Spe= cial dietary needs are also a critical focus in airplane catering. Airlines= typically offer a range of special meals, including vegetarian, vegan, kos= her, halal, low-sodium, and gluten-free options. These meals must be ordere= d in advance and are prepared according to strict guidelines to ensure they= meet the dietary requirements of passengers. The ability to cater to such = a diverse range of needs is a testament to the adaptability and customer-ce= ntric approach of airline catering services. The environmental impact of ai= rplane food is another important consideration. With growing awareness abou= t sustainability, airlines and catering companies are increasingly focusing= on reducing food waste, using sustainable packaging, and sourcing ingredie= nts locally where possible. Some airlines have started implementing practic= es like compostable cutlery and dishes, and reducing single-use plastics. T= hese efforts are part of a broader industry movement towards more environme= ntally responsible operations, reflecting the changing values and expectati= ons of passengers. Finally, the future of airplane food looks to be an exci= ting one, with technological innovations and creative culinary approaches o= n the horizon. Concepts like farm-to-tray-table sourcing, personalized meal= options based on passenger preferences, and the use of AI to predict and o= ptimize meal choices are being explored. These developments promise to furt= her transform the in-flight dining experience, making it more personalized,= sustainable, and enjoyable for travelers around the world. =
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