RESTAURANTS: Food on the Fly

Aboard an airliner winging its bumpy way over Texas one day in 1941, the pale-faced little stewardess felt too sick to serve dinner. Hustling, bustling Passenger James Kirby Dobbs, then joint owner of 46 food shops scattered through twelve states and an old hand at doing things for himself, quickly volunteered to serve. But one look at the unpalatable food made Dobbs queasy himself. Then & there he decided that he could put up better meals to serve aloft than the airlines.

To prove his point, Dobbs bought an airport restaurant back home in Memphis. Before long, his reputation for...

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