Ken W2KB wrote: ↑Sat May 15, 2021 4:34 pm Very interesting. I've traveled from New Jersey to New Mexico several times over the past 20 years, by SW Chief. Stayed in Santa Fe, altitude 7,200 feet and Taos, almost as high. The food in the restaurants was incredibly delicious, altitude not withstanding. I now wonder if the chefs compensate accordingly? Airline passenger cabins are usually pressurized to 8,000 feet equivalent, only 800 feet higher than Santa Fe.They're pressurized at 8K but the air is much dryer at above 10K (over cloud cover). I think they're trying to keep as much juicyness in as possible.