Amtrak Adventures: Why Your Best Travel Meal Is What You Bring Yourself
Traveling by train is akin to embarking on a culinary adventure, a ride filled with unique flavors, and the intimate connections that food can create among passengers. As a dedicated travel writer who prefers the gentle sway of a train to the cramped quarters of an airplane, I have discovered that the best food on Amtrak isn’t found in their dining car, but tucked away in the coolers of fellow travelers.
The Diverse Palette of Train Cuisine
Train food is a category all its own. It ranges from gourmet offerings in dining cars—think prime rib, crabcakes, and delicate wine glasses clinking together—to quick snacks like microwave nachos from the snack car. Then there’s the treasure trove of homemade meals packed by fellow passengers, an ever-present reminder that the best dining experiences can be cultivated from personal history and local farms.
The California Zephyr, a stunning route with scenic views of Donner Lake, is where I found myself sharing a meal with Elizabeth and Leon, siblings from Michigan. Their cooler held a delightful assortment of homegrown dishes: squash, radishes, boiled duck eggs, and homemade bread. As they prepared their meal, I couldn’t help but admire their deliberate approach to food. “We want to know what we’re eating,” Elizabeth shared, a sentiment echoed by many travelers who are growing increasingly mindful of their food sources.
Dining Car vs. Homemade: A Tale of Two Options
Not everyone opts for the delights of the homemade meal, of course. A couple from San Diego shared their dual approach: they often enjoyed the omelets and French toast served in the sleeper passenger dining car but still brought their own snacks for economic prudence. They aptly noted, “You never know what’s going to happen, so it’s better to have food under your control.”
Such revelations about meal choices could reflect broader themes about self-sufficiency and food sovereignty. Passengers who pack their meals seem to cultivate a connection with the land—viewing their choices as an act of self-determination and purpose.
Homemade Food as a Travel Tradition
Homemade food is more than just a meal; it carries stories, nostalgia, and ideals. For many, cooking and sharing meals on a train conjures up images of community and connection, echoing sentiments shared by other travelers. A group of Indian women onboard, for instance, brought homemade vegetable curries and breads, proudly crafted from their gardens, taking a stand against rising food prices and inferior quality in supermarkets.
Indeed, train food offers a microcosm of our society, weaving culture and community into a tapestry of shared experiences. While a plane may catapult you across the continent in mere hours, a train journey transforms the act of eating into a moment for connection—a slower, more communal way of traveling.
The Amish Influence on Train Food Culture
One of the fascinating dimensions of train travel, especially on Amtrak, is the presence of Amish travelers, who tend to bring an array of local, homemade goods. This traditional way of life captivates attention; both for its simplicity and the underlying values it represents. Elizabeth and Leon, who are of the Amish community, encapsulated this notion: “We want a direct connection with the Earth and our food,” emphasizing the importance of community support and sustainable living.
Food writer Marshall King notes this culinary crossover, revealing that many Amish dishes significantly resemble Southern cuisine, characterized by preservation methods suitable for travel. The traditions of both foresight and sustainability shine through the foods packed by passengers, making every meal a small masterpiece of intention and labor.
The Art of Connection Through Food
Every train journey becomes a tapestry of shared experiences and cultural exchanges, bound together by the food we choose to share. As I sat enjoying a meal amidst the Rocky Mountains, I found that sharing food fosters connection with those around you. This essence was beautifully illustrated when a conductor encouraged passengers to buy homemade tamales near the tracks, echoing the sentiment that good food can bring both heart and community together.
From nostalgic fried chicken made by Carolyn Miles’s mother to my own reflections on food sovereignty, these moments lasting beyond the meals themselves underline a broader truth: food connects us, grounding us in our communities and heritage.
Enjoying the Best Meal: What You Bring
As my journey concluded in Oakland, my thoughts drifted back to the meal I savored during the ride—patty melts with caramelized onions and simply prepared chocolate chip cookies. Yet, the heart of train dining is not just the food itself, but the moments spent enjoying it and the relationships built over shared meals.
When it comes to sustenance on a long train ride, remember: the best Amtrak food is often what you bring yourself. It is not simply food; it is an adventure, a connection, and a tiny piece of home, crafted lovingly and shared amongst fellow wanderers.
For more on this topic, consider exploring insights from Sustainable Food Trust and VIA Rail about food culture in different modes of transportation.
