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Flying with Faber: Chicago: Cherished Memories & New Adventures
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Flying with Faber: Chicago: Cherished Memories & New Adventures

By Stuart J. Faber

It was called the Chicago North Shore & Milwaukee Railroad. The short name was the North Shore Line. Every few hours, a train departed from Milwaukee to Chicago. It clickity-clacked south from Milwaukee toward Racine and Kenosha, then through Zion Illinois, Waukegan Great Lakes Naval Station, Highland Park, Evanston, Lake Bluff, North Chicago and into the city. On arrival, the train twisted its way through the Loop (Chicago’s downtown), along the elevated tracks (called The L). There were other stops, the names of which I can’t recall. But I can still hear the conductor announcing each stop with a raucous, song like cry, such as, “WAAL-KEY-GUN, SKOOO-KEY, KEE-NOSH-A, RAAAAY-CINE!

A North Shore Railroad Car. This inter-urban line hummed along from 1916 until the early 1960s when oil executives decided that the U.S. rail system was cannibalizing the gasoline industry. However, the Chicago L continues to operate over 100 miles of tracks from the Loop to points north and south.

From the late 1930s through the mid-1950s, our family took countless trips from Racine, Wisconsin to Chicago. The train was not our only means of transportation. We used airplanes, automobiles, and one time, friends and I skippered a sailboat along Lake Michigan’s waterfront.

Before the advent of the Interstate system, the driving routes were 2-lane highways dotted with numerous villages. We would depart Racine along Highway 32, head south past Kenosha after which we would cross the state line where roadstands popped up selling margarine-a product embargoed in Wisconsin, America’s Dairyland.

After about an hour along Sheridan Road, the highway widened, the traffic increased and the buildings grew taller. Sheridan Road merged into Lake Shore Drive-an expansive boulevard with Lake Michigan to the east and majestic, mid-century buildings to the west. Within moments, a huge, bright red neon sign appeared: DRAKE HOTEL.

The Electroliner, a later version.To this day, that iconic sign is the town crier to travelers: “You are approaching the Magnificent Mile!” The “Mag” Mile is a strip of Michigan Avenue that originates near the Drake Hotel and runs south to the Chicago River. Along its route are the Wrigley Building, The Water Tower, Tribune Tower, the Ritz-Carlton, the Four Seasons and the 100-story John Hancock Center.

Throughout the day and night, the neighborhood bustles with locals and tourists.

To me, The Drake was, and still is, the gateway to the Magnificent Mile. This street, about one mile long, holds bundles of memories for our family. Before WWII, as little kids, my sister and I would accompany our parents on sojourns to Chicago. Often we would stay at the Drake, dine at the Cape Cod Room (it’s still there), or thePump Room in the Ambassador East Hotel.

These places were too fancy for me. I always begged to go to the Ontra Cafeteria, a 1200-seat restaurant built in 1919. Right after the war, as a teenager, my buddies and I would gather the 60-cent fare and mount the North Shore Line for a day in Chicago.

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The 2013 Chicago Air and Water Show - Still Successful

By Larry E. Nazimek

Action took place both on the water and in the skies along the Chicago lakefront. (Geico Skytypers)Practically all the articles about this year’s airshows focus on the effects of the sequester that keeps military aircraft from performing. Many airshows were cancelled, and if you googled “Chicago Air and Water Show,” prior to the show, as you were typing in the letters, among the various options in the drop box were “Cancelled.” Suggestions that the show would be cancelled, however, were about as factual as the emails you get from the foreign princes who want to come to the U.S. and split their fortunes with you.

According to Mary May, Public Relations Coordinator of Chicago’s Dept. of Cultural Affairs & Special Events, cancellation was never considered. “We’ve been doing this since 1959, and we’re not about to quit now. The show must go on!” And so it did.

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Flying With Faber - June 2011

A Quick Coast-to-Coast Trip: New York and Chicago

By Stuart J. Faber

Several business commitments required my presence in New York and Chicago.  It had also come to my attention that one of my favorite hotels in the United States, The Pierre in New York, had been re-launched by the Taj Group.  I have visited a number of Taj hotels in India and other parts of the world and was always very impressed.  In addition, a fellow travel journalist had raved to me about the recently opened Trump International Hotel Chicago. It is heralded as the current epicenter of Chicago’s fashionable gatherings. I rarely need an excuse for a trip to Chicago.  After all, the Windy City is just 60 miles from my boyhood hometown of Racine, Wis. This trip provided a valid excuse to visit New York, then Chicago, and thereafter depart  from Chicago Midway Airport, where I could lurk beneath the Class B airspace and, within minutes, land at the old Racine Horlick Airport (now John Batten Airport), and meet up with some old flying buddies.

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Flying With Faber August 2010

Tasting the High Life

By Stuart J. Faber

Over the years, I’ve criss-crossed the country more times than I can remember.  Most of my articles are generated from these excursions.  Generally, I spend an adequate amount of time in one destination to gather sufficient material to overflow my allotted space in In Flight USA.  However, there are a number of stops where I may just overnight, or drive into town for the afternoon to explore a restaurant I’ve heard about. I tuck these memories away so that I can occasionally share these wonderful experiences.  

The reader might notice that several of the restaurants featured herein are operated by hotels.  The impression still exists that hotel food consists of little more than cafeteria-quality, old fashioned dishes.  Nothing could be further from the truth. Today, hotels have the resources to invest heavily in hiring the most talented chefs, to purchase the best ingredients and create superior quality, innovative cuisine.  Most hotel operators have learned to keep their prices the same or lower than those of free-standing restaurants. Several examples are included in this article.

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