It’s true, you can get stuff shrink wrapped, stuff like cheeses, but for some reason cured pork products, from Italy in particular, still seem to really upset the customs boys. So sad, but hopefully soon some of these ridiculous export laws will blow away and the flight paths will be open, free and clear.

It’s interesting, Manhattan in high summer actually smells like a big sausage, so at least I have that.

Love to you,
Erica

Of course, as you duly note, those rascals at the airport get hungry and take advantage.

My most amusing incident was trying to sneak out a one and a half kilo slab of roquefort from Paris. ( This was during the onset of a heavy tax the US imposed on roquefort importation, for some ungodly reason. I wanted to supply my people with the goods !) They scan the carry on bags carefully; and noted in my sacs a “large mass of organic material”. It was quickly removed for inspection, still fully wrapped in many layers of foil & saran. I clued them in – it’s roquefort ! They nodded in admiration. Patted it down gently, without unwrapping; shouted on down to their colleagues “c’est juste un bon morceau du fromage pour donner aux américains !” (its only a hunk of good cheese to give to the americans!)

I passed through without problem, and with the endearing smiles of the security officers.