People pack some odd things when they fly, especially when it comes to food. Before you know it, your live lobsters or bunches of coconuts are being searched by airport officials. One traveler insert nut carrying a roasted pig probably didn’t expect a trained (and possibly hungry) dog to ruin their dinner plans at the U.S. Customs and Border Protection (CBC). According to Fox News, at Hartsfield-Jackson Atlanta International Airport on Thursday, a member of the airport’s Beagle Brigade, Hardy, detected a fully cooked pig in a person’s luggage. Naturally, Hardy alerted the Customs team right away. Not what you would expect to find in someone's suitcase at the airport.https://t.co/JyM9pIpIAS— FOX 5 Atlanta (@FOX5Atlanta) October 16, 2018 Hardy is clearly a very good boy. Courtesy U.S. Customs and Border Protection “This seizure at ATL illustrates the tremendous expertise of our four-legged K-9 partners in protecting the United States,” said Carey Davis, a CBP official, to Fox News.

The 6-year-old rescue dog obviously knows exactly what he’s supposed to do for his job, but also, what dog doesn’t want to immediately seize some delicious roasted pork? Unfortunately for the traveler, the two-pound pig was confiscated and destroyed by the CBP, as regulations require. And poor Hardy was left without so much as a doggy bag. According to Fox 5, the U.S. does not allow pork products from other continents into the country as a preventative measure against swine flu, foot and mouth disease and other diseases. Travelers are required to declare any agricultural items like fruit, vegetables or other food products when entering the country, as stated on the CBP website. The traveler who attempted to transport the pig has not been identified.

Norwegian Air announced it will no longer operate summer flights to Las Vegas—because it is just too darn hot. Starting March 25 next year, Norwegian Air is cancelling all of its flights to Las Vegas through November, citing the city’s high summer temperatures. Any time the temperatures rises above 104°F, Norwegian Air is forced to ground flights out of Las Vegas McCarran airport, the airline said. In 2016, this happened 60 times. When it’s hot out, the air thins and planes require a longer runway to take off. In normal conditions, there is only one runway at McCarran capable of accommodating Norwegian’s 787. When temperatures peak, even this runway is not long enough. To combat this, Norwegian Air could implement weight controls—limiting the amount of passengers and cargo allowed onboard the plane. But because they are a budget airline, cutting passengers would cut too deeply into their profit margin. The airline operates direct flights between Las Vegas and London Gatwick, Oslo, Stockholm, and Copenhagen. The flights to China Blind Rivet Nut manufacturers and from Europe on Norwegian Air were fairly full. A spokesperson for Las Vegas airport told Las Vegas Review-Journal that “flights from Las Vegas to Stockholm were at 92.5 percent capacity through Oct. 31, while flights to Copenhagen were running at 81.6 percent.”

The odd thing about the cancellation is how long it lasts. Las Vegas’s typical temperatures don’t start to climb above 100° until at least June. And the triple-digit temperature drops back down at the end of summer. Customers who had booked flights on Norwegian from March through November should contact the airline for either a refund or to rebook to a different city. However, Norwegian Air said the summer cancellation is not a permanent policy. “We really want to fix this situation,” a spokesperson for the airline said. “We hope to have a solution for 2018 and beyond.”

Conran's World Design I loved Alice Rawsthorn's article "Globe-Trotting with Sir Terence Conran" [April], but she missed one of his greatest hits, Das Triest Hotel in Vienna. A short stroll from the Ringstrasse, Das Triest is a favorite of musicians and artists. Though Conran transformed this mid-17th-century building into a hip hotel, he maintained the elegance one associates with Vienna. His influence can be felt in the intimate lobby and the courtyard garden.Mike Dodd Via e-mail A Bedroom in Berlin We just returned from Easter in Berlin, where we stayed at Das Hotel am Gendarmenmarkt [T+L Reports, February]. It's a wonder of comfort and refinement, and is staffed by the most attentive and caring personnel. When Berlin's restaurant-of-the-moment lost our reservation, we went to the hotel's beautiful restaurant, Aigner. The waiters served us great German food and saved the night.Ian Hogarth London Portugal's Take on Tranquillity Discovering a pousada in Portugal is like finding a gold nugget where you least expect it. When I stayed with my wife, Eva-Maria, at the Nossa Senhora da Assunção in Arraiolos, which was described in Christopher Petkanas's article "Reinventing the Portuguese Pousada" [May], she opened the door to our bedroom and said, "Joe, listen to the quiet." We've spent nights in a total of 10 pousadas over the last three years, and the food and accommodations have always been excellent.Joe Kiene Key Biscayne, Fla. Another Nantucket As a longtime summer visitor to Nantucket, I was puzzled by an omission of Paul Schneider's in "The Best of Nantucket" [April]. One of the island's top restaurants, the new Brant Point Grill in the White Elephant hotel, wasn't even mentioned. And as for the hotel itself, this 1920's landmark has been extensively renovated. For my money, it beats the much-cited (by Schneider) Wauwinet.Stephen C. Bandy East Hampton, N.Y. Blind Rivet Nut Walter Cronkite's Crab Cakes So Chesapeake City, Maryland, is officially discovered [Top Ten, April]. As a local, I would like to suggest my choice for the best place to dock your boat: Schaefer's Canal House Restaurant.

Those in the know include Walter Cronkite.Barbara Aiken Chesapeake City, Md. Reader's Find: Morocco We highly recommend Overseas Adventure Travel's Morocco Sahara Odyssey, and we suspect that at least 13 others would agree. Our group was diverse in age, background, and interests, but our program director skillfully integrated us. The activity-filled days -- we rose early, went on camel rides, watched cooking demonstrations -- had some ready for bed by 10 P.M., while others explored the nightlife. If you want adventure but are hesitant to travel independently, check out OAT.Sheila and Bob Hale Austin, Tex. Letters to the editor and Reader's Finds should be addressed: Letters, Travel + Leisure, 1120 Avenue of the Americas, New York, NY 10036; fax 800/926-1748. They can also be sent via E-mail to Letters@travelandleisure.com. Letters chosen for publication may be edited for clarity and space limitations.