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Ordering shrimp on a train is one of those activities that 99% of the time results in gastrointestinal devastation. The only place I can vouch for it is the noon commuter from Copenhagen to Malmö. Only Scandinavians would have the audacity to serve perfectly peeled grey shrimp with a dab of fresh mayo in coach and actually pull it off. I’m increasingly interested in food that is better than it needs to be. From the rural gas station fried chicken to the delicately seasoned ramen broth at the airport. Typically, when trapped in transit with no other option, the food sucks. Unless whoever’s making it has the key ingredient to all great food, pride.

Reggie Milligan, Co-Founder of Mantry

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