What you'd eat at HIA

After reading this story about how airports nationwide are working to incorporate more local restaurants into their food offerings, I got to thinking about what the cuisine at HIA would look like if the trend trickles down to Central Pennsylvania.

You'd have Stolzfus' homemade hogmaw and chicken pot pie with shoofly pie for dessert. Maybe a stand selling slices of Lebanon bologna to snack on as you wait in security lines. Or a gooey whoopie pie to smoosh into your carry-on for an in-flight snack.

Part of the idea behind the trend is to create a sense of place for travelers who want to taste local flavors but are stuck in the airport. I'm not a big fan of national chain restaurants, so I think it's a great idea.

But the other impulse behind the trend is to offer healthier fare.

I'm not so sure how well that would work here... Unless you can convince yourself that you're eating hand-dipped Browns ice cream for the calcium content...