Flying out of Tampa… a nice view in November!
For Thanksgiving I flew from Seattle-Tacoma (SEA) to Tampa (TPA) to visit my dad. Since he was letting me use some of his Southwest Airlines miles (thanks dad!) I ended up flying them to visit. Although I am a big fan of the company and people of Southwest, when it comes to flying them — they aren’t my first choice. The big reason is that there aren’t many places they fly to non-stop from Seattle (also no seat assignments, no power plugs, and no buy-on-board food). With my trip to Tampa I was lucky to only have only one stop – at Chicago’s Midway (MDW) – both times. I say lucky since I have had to do that trip multiples times with two stops, which is not fun at all.
File photo of the new interior – Photo: Southwest
Since this was a personal trip, I had no plan to do a story, but the last leg did me in. My final flight from MDW to SEA was on a Boeing 737-800. I was excited because this would be my first Southwest 737-800 flight — it also had the new Meridian seats from B/E Aerospace. However, I wasn’t quite sure if that was a bonus or a downfall. I have read (even here on AR) about the seats and have heard mostly bad things. But after four hours flying back home, I have come to a few conclusions.
A Boy Scout walks by an Alaska 737 at Aviation Day
Passion, dedication, and giving back to the community. These are the main things that really made Alaska Airlines Aviation Day shine. Since I have been running AirlineReporter, for almost eight years, I have met many people in the airline business and aviation. Almost all have a strong passion, but no matter where I travel and who I meet, it is hard to find people that are more dedicated than those who live and work in the Pacific Northwest.
Multiple planes on display at Alaska’s Aviation Day 2015
We have deep roots in aviation here, and I think one prime example of this is Alaska Airlines’ Aviation Day. This yearly event, which is only open to formal youth groups, allows guests to experience and learn about aviation and potential careers in the field. I was invited to this year’s event, and although there were plenty of amazing things to see and do, I was more in awe of all the wonderful people who work hard to make this event happen.
The new delivery center building has three gates and enough interior space to accommodate three simultaneous aircraft deliveries. The 737-900ER shown parked at the gate was delivered to United Airlines on Oct. 19.
Boeing opened its new Seattle delivery center for its booming 737 program on October 19 at King County International Airport, a.k.a. Boeing Field.
The 90,000 sq. ft. building is more than twice the size of the previous facility, which was located on the same site. It took 15 months to demolish the old structure, build the new one, and renovate some of the adjoining office spaces. According to Boeing officials, the new facility was needed to better accommodate the ever-increasing production rates for their 737 line. The current production rate for 737s is 42 per month, and planned rate increases will take that number to 52 per month in 2018.
The main departure lounge at the new delivery center offers good views of the flight line.
I recently had the opportunity, on behalf of AirlineReporter, to check out the new facility and I was excited to see what an airline’s representatives experience when picking up their $85 million jet.
Welcoming a 53lb Copper River salmon to Seattle
In what town do people get up before 4:00am to greet some fish? In the land of the flying fish, of course!
This was the sixth year in a row that I woke up earlier than I probably should to greet my breakfast, which was flying in on an Alaska Airlines Boeing 737-400 Combi. Why? Well, it is a special (aka delicious) kind of breakfast; some Copper River salmon.
Also, I enjoy the fun event that Alaska Airlines puts on each year to celebrate the official start to the salmon season.
The Alaska Airlines Boeing 737-400 Combi (reg N762AS) arrives to SEA
Why are these salmon different? Well, they like to travel — about 300 miles from the ocean to their spawning grounds and that type of journey requires lots of energy (aka fat). That fat gives the fish its special flavor for which many people are willing to pay a premium.