Singapore Airlines Airbus A350-900 takes off from SEA – Photo: Singapore Airlines
The contest has ended and a big congrats to Alex Nieves for winning! He will be giving this model a wonderful new home. Be sure to subscribe to our story email (we shoot you an email when we publish a new story) to make sure you don’t miss the next contest!
I get excited every time a new airline flies out of my hometown airport and I am guessing that you can relate. Especially when it involves an aircraft that is rare for the airport, and it also becomes the longest flight out of the airport. This was the case recently when Singapore Airlines (SQ) started service from Seattle-Tacoma International Airport (SEA) to Singapore Changi Airport (SIN) using an Airbus A350-900.
Here is the sweet 1:400 scale Singapore Airlines Airbus A350-900 model you can win!
And I know you are already wondering “How do I win that Singapore Airlines Airbus A350-900 model? I bet he is going to make me read his story and look at photos before telling me the deal.” #nailedit Keep on reading…
I am pretty sure that there is more to the A330neo than just those raccoon eyes!
Timing can be a magical thing. I was just talking to my pal Jason Rabinowitz about airplanes (we do this often) and I was asking why the Airbus A330neo was such a big deal. I actually tracked down our high-end chat:
Me: “Why do we care so much about the A330neo? Just b/c that is all we have right now to celebrate?”
Jason: “It new. And it all we got.”
Some eye candy to get you to keep reading and/or looking at the pics
Don’t get me wrong. I have still been excited watching the new A330 go into service, but it doesn’t match the excitement of the 787 Dreamliner, 747 Intercontinental, or A350 XWB.
The day after my award-winning chat with Jason, I received an invite from Delta Air Lines to come check out one of their new Airbus A330-900neos at Seattle-Tacoma International Airport (SEA). Perfect.
Alaska’s new flagship lounge is huge, comfortable, and offers great views of the runways at SEA
Alaska Airlines has upped their game by opening a huge new flagship lounge at Seattle-Tacoma International Airport on July 12. We got to tour the new lounge during a media preview the day before it officially opened.
Plenty of room to sip that coffee
The new lounge is part of a $658.3 million update that the airport is currently building at the North Satellite facility; with the completion of this phase, the work is approximately 1/3 complete, according to Sea-Tac Airport Managing Director Lance Lyttle. Construction got underway back in February, 2017.
The project adds eight gates, 255,000 square feet of space, and several new restaurants and shops to the airport.
Alaska Air captain raises the lucky (or unlucky) Copper River Salmon
“This story again? It feels like Groundhog Day,” Blaine Nickeson, AirlineReporter’s Associate Editor (and my good friend) said to me via email when I forwarded the fact that I was going to cover the arrival of the first Copper River Salmon for the eighth year in a row. He just doesn’t get it. Maybe you don’t either, but I am going to try to explain why I look forward to getting up at 3:30am to welcome some fish to Seattle.
Sure, sure, over the eight years the event has been pretty much the same (although this year was the most different). Historically, a bunch of folks show up at Alaska Cargo at Seattle-Tacoma International Airport, wait for the first Copper River salmon catch of the year to arrive from Alaska, and then have a cook off in the parking lot between three legit Seattle chefs. This year was different because there was no cook off. I will say that I did miss being able to try the salmon, but really the cook off part of the event was just filler and the real excitement was waiting for the plane to arrive.
Beacon on! The Salmon-30-Salmon.
No question the best year was when I was able to fly up to Cordova, Alaska (on a milk run, in a 737 Combi), watch the fishing boats go out, see the “winning” fish be chosen, fly to Seattle with the said fish to the welcome crowd, and then eat the fish after it was cooked up by three fancy chefs. I think that experience really helps me better appreciate what it takes to get from ocean to tummy (like farm to table, but better).
Even with this year having no flight north and no fancy chefs, it was still awesome and I love going. When I reached out to Francis (who writes for us and is an amazing photographer) to see if he wanted to go with me, he was more than excited to come. Upon seeing Blaine’s anti-fish comments, Francis replied “for some reason I can’t stay away, either.” Blaine was hoping for a different angle for this year’s story… I think I found one my friend, but not sure how you are going to feel about it!