Where: Minneapolis-St. Paul Airport (Terminal 1 ), JFK in New York City (Terminal 2), and General Mitchell Airport in Milwaukee (Concourse C)

Menu highlights: Pan-seared walleye with wild rice, quesadillas with local mozzarella, and organic herbal martinis

Where: Martha's Vineyard Airport in Massachusetts 

Menu highlights: Pizzas baked in a wood-burning oven and topped with local and organic ingredients

Where: O'Hare International Airport in Chicago (Terminals 1 and 3) 

Menu highlights: Chef Rick Bayless's newest outpost will serve up a variety of traditional Mexican sandwiches starting this spring

Where: Hartsfield International Airport in Atlanta (Terminal E) 

Menu highlights: A pulled-duck sandwich with a relish made from toasted Georgia peanuts, local chicken-noodle soup, and an artisanal cheese plate with selections from nearby Sweet Grass Dairy

Where: Portland International Airport (Concourse D) 

Menu highlights: Microbrews such as Juniper Pale Ale and Chocolate Stout, and Kobe burgers topped with Rogue Creamery blue cheese

Where: Oakland (Terminal 2) and Mineta San Jose Airport (Terminal B)

Menu highlights: The perfect in-flight snacks: local fresh (when in season) and dried cherries, nuts, and chocolate