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Flying With Faber: Healthy, Delicious Cuisine Prepared with Waterfall, Alaska Fish
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Flying With Faber: Healthy, Delicious Cuisine Prepared with Waterfall, Alaska Fish

By Stuart J. Faber

Now that the holidays have passed, it’s time to activate those New Year’s resolutions.  It’s safe to say that most of us have resolved to shed the extra pounds we put on over the holidays.  Not only are weight losses generally considered a contribution to better health and a longer life, the less you weigh, the more stuff you can pack into your airplane without being over-grossed.

Most physicians and dietitians agree that eating fish can extend your life. I make frequent trips to the supermarket in search of fresh fish. I’m often disappointed. Much of the product carries a label, “previously frozen.”  Fresh or frozen, the prices are usually high. I prefer to catch my own. That way, I’m sure of what I’m getting. Plus, I can think of fewer pastimes more fun than fishing.

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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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Flying With Faber: Maui – Perhaps My Favorite Hawaiian Island
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Flying With Faber: Maui – Perhaps My Favorite Hawaiian Island

By Stuart J. Faber

Hyatt Regency Maui Resort & Spa (Courtesy Hyatt Regency)After Maui emerged from the sea, it took more than two million years before Mr. Hemmeter came along with the vision to develop the Hyatt Regency on Maui. Two million years prior to his arrival, a volcano rose from the depths of the ocean and spread its lava above the level of the waves. For centuries, the surface of the new island was perhaps too hot, for it wasn’t until about 450 AD when the first Polynesian explorers from the Marquesas Islands walked across Hawaiian soil. Colonists from Tahiti followed. A secession of Maui kings ruled during the 14th and 15th centuries–none of whom came up with the idea of a mega-resort. In the late 18th century, Captain James Cook of England cruised around the Hawaiian Islands but never ventured onto Maui. A few years later, Captain Jean-Francois de Galaup, Compte de La Perouse is said to be the first European to step ashore on Maui. His name would have been too lengthy to sign in on a hotel register–or obtain financing for a resort.

Down the road to the south is Wailea Beach. In ancient times, Hawaiians lived on the slopes, fished, and grew sweet potatoes. During WWII, the shores served as a training area for the Marines.

In 1959, Hawaii became the 50th state. In the early 1970s, the visionary developer, Christopher Hemmeter, took a look at Kaanapali and decided that resorts could generate more revenue than sweet potatoes. He developed a number of hotels, including the venerable Hyatt Regency Resort and Spa.

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Flying With Faber: Walking Through American History in Nebraska
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Flying With Faber: Walking Through American History in Nebraska

By Stuart J. Faber

I wish I had met William Campbell and Charlie Miller. Not exactly household names, but if I tell you that they were pals of Buffalo Bill, hopefully, that might perk your interest.

William Campbell, born in 1841, was among the first riders when the Pony Express, a predecessor of FedEx started up in 1860. At age 16, he was slightly older than some of his colleagues. Later, Campbell became a Nebraska state senator. Later, he moved to Stockton, Calif. where he died in 1934, a year after I was born. Although he is often reputed to have been the last surviving rider, I’ve read about others, including Charlie Miller, born Julius Mortimer in 1850. Charlie was a mere 11 years old when he first mounted a Pony Express horse. He made an unsuccessful attempt to join the army at age 92 and died at the age of 105 in 1955. Buffalo Bill, by the way, the most famous (and older) Pony Express rider, (he joined at age 15), died in 1917.

Pony Express Station at Gothenburg, NE. (Stuart J. Faber)The Pony Express route extended from St. Joseph, Mo. to Sacramento, Calif., a distance of approximately 1,900 miles. Were I to fly that route, and all of my electronic equipment went on strike (my GPS, VORs, even my ADF, which for years, has been on life support), what would I do? It’s been more than 65 years since I flew my first cross-country. I cruised at low altitudes from one city to another with the assistance of Wisconsin roads, towns, lakes, and rivers. I was never very good at it. Today, should I be called upon to fly the Pony Express route by the seat-of-the-pants, I would follow I-70 and I-80 across the Great Plains, then over the Rockies, the Great Basin, and finally over the Sierra Nevada Range. If these Interstates were obliterated, I’d be in huge trouble.

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Flying With Faber: Georgetown, Texas
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Flying With Faber: Georgetown, Texas

A City with a Beautiful Past and a Simple Vibrant Present

By Stuart J. Faber

Lake Georgetown (Courtesy Georgetown CVB)Up until a month ago, I had never heard of Georgetown, Texas. I’ve been to Texas a few times.  I’ve explored Dallas, Fort Worth, Houston, Galveston, San Antonio, and Austin. Recently, a business obligation brought me to Georgetown. The business trip evolved into a love affair with a city.

Georgetown, a city with a population of approximately 50,000, lies just about due north of Austin. On the northeastern edge of Texas Hill Country, portions of the city are located on a fault line of the Balcones Escarpment, which is characterized by black fertile soils and glistening rivers.

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Flying With Faber: November 2014

Thanksgiving With Faber

By Stuart J. Faber

I’m a nomad. I make no apologies for my affliction to roam. Just about any time of the year, I will drop whatever I am doing, hop in my airplane (or one operated by an airline), and travel to some distant, or even nearby place. As much as I love my home and my hanger, at least once a week, my airplane and I become overwhelmed with a severe case of cabin fever–or hangar fever. There is no cure for this disease. The only way to palliate the symptoms is to go somewhere.

That being said, rarely, if ever, do I stray beyond my kitchen on Thanksgiving. I won’t even go to a restaurant for Thanksgiving.  After all, the Pilgrims cooked Thanksgiving dinner at home.  

I love to prepare for and cook a Thanksgiving dinner. Not only is it festive, fun and colorful, guests scream with delight as they circle our huge dining room table, which we convert into a buffet.  

As guests pull up to our home, I might peek out the window and observe the smiles on their faces. The kitchen fragrances migrate to the outside like advection fog and fill the noses of the arriving crowd. Generally, we invite a busload of friends.  Some folks who have little, if anything to do with me for most of the years begin calling around mid-October. They’ve heard about my Thanksgiving culinary festivals. Occasionally, we invite a few folks whom we don’t even like that much. I refer to them as Thanksgiving orphans–you know–those obnoxious or grumpy types whom everyone avoids. But at Thanksgiving, they are welcome at our table, well, some of them. Of course most of the guests are dear old friends.

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Flying with Faber: Queenstown, New Zealand

One of the Most Beautiful Places in the World

By Stuart J. Faber

Part One

Downtown Queenstown. (Stuart J. Faber)For the past 40-plus years, my life as a travel and culinary journalist has taken me to more than 100 countries and every state in the Union. One might assume that I have grown weary and jaded with travel – quite the contrary.  Each time I board a plane, be it my own or one operated by a commercial carrier, a wave of excitement overcomes me.  As I step off the plane for the first touch of the foreign soil, the excitement intensifies – just as if it were my first time away from home.

It has been more than 30 years since my last visit to New Zealand.  Although I have a love affair with many foreign and domestic destinations, I have always cradled a special yearning to return to these South Pacific islands.  As soon as I stepped on the tarmac of Queenstown (the airport has no jet ways), I knew why. It seemed as if nothing had changed.

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Flying With Faber - March 2014

Easy Cooking at Home with Faber

By Stuart J. Faber

I have grown weary of restaurant sticker shock and paying for food that is mediocre at best. I have written previous columns, which have featured a number of my culinary creations. Most of these recipes are excerpts from a cookbook, which I am in the process of writing.

For the past few years, I have been sending these recipes to friends of mine. I often receive an email or phone call a few days later. “I tried your recipe – it was so quick and easy to make. The best I’ve ever had.”

Of course, those responses make me feel great. Plus, they strengthen my belief that cooking at home can be fun, rewarding, healthy and less expensive.  Another name for these recipes could be: Things you thought you couldn’t make, but can! 

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Flying With Faber - November 2013
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Flying With Faber - November 2013

A Visit to Macau

By Stuart J. Faber

Cotai Hotel and Shopping District (Stuart J. FabeDuring a trip to Hong Kong about 15 years ago, I decided to take a ferry ride over to Macau. As I stepped off the ferry, I noticed a vacant field in the middle of which was a rickety looking ultra-light aircraft. The “for rent” sign caught my attention. I trampled across the tall grass and mushy sand and approached the aircraft and its owner. After sizing me up, he handing the keys over to me, delivered a modicum of ground instruction and I foolishly climbed aboard solo. I ascended to about 200 feet above the ground and circled the field, which was the approximate size of ten city blocks. After 30 minutes, I commenced my descent, closed my eyes and managed to land the ship right side up. Today, that area is covered with hotels, casinos, office buildings and shopping centers – and the ultra-light is extinct.

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Flying With Faber - September 2013
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Flying With Faber - September 2013

Cooking Chinese Cuisine at Home

By Stuart J. Faber

Chinese restaurants and Chinese fast food joints seem to be popping up in every city.  As an admitted food snob, I have been disappointed in most of the places I’ve sampled.  Of course, there are some outstanding Chinese restaurants in some of America’s China Towns, or venerable places like Tommy Toy’s in San Francisco – but a number of Chinese restaurants overcook the food and litter the ingredients with MSG.

I love Chinese and other Asian cuisine. It would be impractical to satisfy each urge by running off to China to get take-out, so I often prepare my favorite dishes at home. Besides, my airplane on a good day has a range of 900 NM, and I doubt that the DOD would respond favorably to my request to provide a KC-10 to refuel me in midair.

Before I ventured upon the task of making my own Chinese cuisine at home, I was under the impression that the preparation would be an esoteric and daunting task.  As a food and travel writer, part of my duties consists of working in restaurant kitchens with chefs.  Over the past five years, I’ve had the opportunity to work with chefs in Beijing, Shanghai, Singapore, Hong Kong and Bangkok.  I discovered that there is no mystery to Asian cooking – the freshest ingredients are mandatory.

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Flying With Faber - July 2013
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Flying With Faber - July 2013

A Visit to Puerto Rico  

By Stuart J. Faber

San Juan Ocean View. (Cheryl Wilson)What I love about Puerto Rico is that it offers the best of many worlds. The island is historically rich and has its own definitive culture, yet there is just the right amount of American influence to make the new traveler feel very comfortable and secure.  The destination even has American zip codes and telephone area codes. Activities can range from visits to old fortresses, a rainforest, an historic colonial town, to hanging out at some of the best beaches in the world – and enjoying extensive nightlife activities.

Quick Geography

Puerto Rico, southeast of Florida and just east of the Dominican Republic in the Greater Antilles region of the North Atlantic and the Caribbean Sea, is an archipelago of about six islands. Although we think of Puerto Rico as a Caribbean destination, technically it rests in the Atlantic Ocean. The Puerto Rico Trench, the deepest trench in the Atlantic, is about 71 miles north of Puerto Rico at the boundary between the Caribbean and the North American plates.

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Flying With Faber - June 2013
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Flying With Faber - June 2013

A Passage to Istanbul

Istanbul and Bosporus at night. ( Courtesy Minister of Culture & Tourism of Turkey)

By Stuart J. Faber

I have always been intrigued by Istanbul. This city, which exhibits both a European and Asian ambiance (after all, it’s the gateway to Asia Minor), has frequently been a destination where international spies and couriers surreptitiously rendezvous (at least on television and in movies), to exchange their secrets. From 1930s black-and-white films through Benny Hill television comedies, spies have met in smoke-filled bars in Istanbul. These shady characters sit at adjacent tables and pretend not to know one another. One feigns the reading of a newspaper. In one hand, hidden by the newspaper (or so he thinks), is a secret document. In earlier years, it may have been a piece of microfiche. Today, it might be a flash drive – perhaps a bluetooth is all that is required. His compatriot, looking as nonchalant as possible, accepts the transfer of the secret item.

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Flying With Faber - March 2013
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Flying With Faber - March 2013

Kudsadasi and Ephesus, Turkey - The Pearl of the Aegean Seacoast

By Stuart J. Faber

Each year, it becomes a more daunting challenge to find a spot in the world that is unique and untouched.  In today’s corporate-blanketed world, a country 5,000 miles from the United States often looks like its identical twin. Twins are cute, but when a traveler spends his/her time and money and suffers the onslaughts of long lines, over-worked airline personnel and lost luggage, an intriguing pot of gold is expected at the end of the voyage.

Turkish Airlines – A Great Discovery

The comfortable and well-planned seating arrangements onboard Turkish Airlines. (Turkish Airlines)Not only will travelers to Turkey’s west coast find the destination-pot of gold, the journey aboard Turkish Airlines will be as sleek and resplendent as the rainbow. Whether you sign on for Business Class, Comfort Class or Economy, you will experience air travel that you might have thought was extinct.

During my recent excursions to Turkey, I observed and experienced all three cabins.  Comfort Class and Economy Class in many respects approached the quality of Business Class of other airlines. Whatever section of the aircraft I was in, the staff was extraordinarily professional, courteous and friendly.  Every flight I boarded departed on time and arrived on time. Luggage arrived swiftly.  Cabins were sparkling clean. Electronic components worked flawlessly.  Cuisine was remarkably delicious.

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Flying With Faber - January 2013
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Flying With Faber - January 2013

Exploring the Great St. Lawrence River

By Stuart J. Faber

Tibbets Point LIghthouse Hostel, Cape Vincent. this still-functioning lighthouse where Lake Ontario and the St. Lawrence River meet at the start of the 1000 Islands offers private rooms, bunks and dorm-style rooms. Guests stay in the Victorian-era lighthouse keeper’s quarters. (Courtesy of Thousand Islands, Seaway)As many of my readers already know, I’m from Wisconsin. In several of my articles I have rhapsodized over the natural beauty of that state. My friends and acquaintances are weary of hearing of the virtues of Wisconsin.

I’ve never been one to engage in a fight-playground, saloon, or any form of belligerence for that matter.  But if anyone ever challenged me with the assertion that there was a region in America more beautiful than Wisconsin, they were asking for it.  That is, until my recent visit to the St. Lawrence River region of New York state, where one night I was sitting around the dinner table in a St. Lawrence riverside restaurant and met a Wisconsin transplant.

 “Never in my life would I ever have thought about leaving Wisconsin,” he said. “The lakes, the forests, the rolling farmland, the hunting and fishing – they are the best in the world – until one day, a friend invited me to go fishing with him on the St. Lawrence River. After the trip, I returned to Wisconsin, packed up my belongings, headed for the St. Lawrence and never looked back.”

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Flying With Faber - November 2012

Thanksgiving with Faber

By Stuart J. Faber

I’m a nomad. I make no apologies for my condition.  Just about any time of the year and at a moment’s notice, I will drop whatever I am doing, hop in my airplane (or one operated by an airline), and travel to some distant, or even nearby place.  As much as I love my home, after a few days in the hanger, or at the most, a week or so, my airplane and I become inflicted with a severe case of cabin fever-or hangar fever.  There is no cure for this disease.  The only way to palliate the symptoms is to go somewhere.

That being said, rarely, if ever do I stray beyond my front yard on Thanksgiving.  I won’t even go to a restaurant for Thanksgiving.  After all, the Pilgrims cooked Thanksgiving dinner at home.  

I do recall one occasion in the late sixties when my then girlfriend and I hopped an airliner and headed to Stowe, Vt. I thought it would be a romantic adventure to cook a Thanksgiving dinner in a New England log cabin. We prepared a fabulous meal. As the trip came to a conclusion, we still had over half a turkey and all the trimmings. I am obsessed with wasting food, so we packed everything and took it on the flight home-in those years, there was no preflight security.  We ended up serving the turkey and trimmings to most of the passengers and some of the crew.

I love to cook a Thanksgiving dinner.  It is a festive, fun and colorful time of year. Guests scream with delight as they circle our huge dining room table which we convert into a buffet.  Even before they enter the house, we can observe the smiles on their faces as they pull to the curb and feel the holiday fragrances  greet their noses.  Generally, we invite a busload of friends.  Some folks who have little, if anything to do with me for most of the year begin calling me around mid-October-they’ve heard about my Thanksgiving culinary festivals.  We often invite a few folks whom we don’t even like that much.  I refer to them as Thanksgiving orphans. You know-those obnoxious or grumpy types that everyone avoids. But at Thanksgiving, they are welcome at our table.

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Flying With Faber - May 2012

Airport Hopping Around Southern California

By Stuart J. Faber

For the most part, my flights carry me long distances from my home base in Southern California. But I remember with fondness the days when a group of us pilots would take off from Van Nuys or Burbank, Calif. and fly just a few miles to a nearby airport.  Although the trips took less than an hour, on a Saturday or Sunday morning or afternoon, we could reach places to which it would take hours to drive. In essence, we could take a long trip in the morning and be home by lunch or dinner.

My basic flight training originated on grass strips in Wisconsin. As a matter of fact, it was just a few flight hours prior to my private check ride that I made my first landing on a hard surface runway. When I moved to California in the late 50s, I yearned for the feel of my wheels touching down on a grass strip.

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Flying With Faber - April 2012

A Visit to Munich

By Stuart J. Faber

Panoramic view of Munich. (Rudolf Sterflinger)It may sound like profanation for an aviation enthusiast to make this statement, but I love trains. Perhaps this affection is rooted in the delightful memories of my boyhood train trips around the Midwest.

Imagine my enthusiasm when, years after those boyhood adventures and just before embarking on my first trip to Europe in the 1960s, I discovered that a tourist could purchase a Eurail Pass and travel first class from one end of western Europe to the other for 30 days for just $90. Back then, I stopped off in London, acclimated myself to the old world, then set out for Dover and the trip across the English Channel to Calais, France. I hopped on a train, the conductor punched my Eurail Pass and my 30-day journey was officially under way. I spent days in the comfort and warmth of the train, tracing the steps of the WWII forces that had fought their way through sweltering heat, mud,rain, snow and bitter cold from the coast of Normandy to Berlin. In those days, I could merely jump on any train that caught my fancy and ride along to its destination – the identity of some I did not know until I arrived.

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Flying With Faber - March 2012

A Visit to Harris Ranch

By Stuart J. Faber

The Harris Ranch Restaurant welcomes guests daily with warm western hospitality for breakfast, lunch and dinner. The menu is designed around the fresh beef and the fruits and vegetables grown by Harris Ranch. (Paul Mullins/Harris Ranch)Good old-fashioned airport restaurants have become an endangered species.  In the past,  a bunch of us could pile into our airplanes and, within an hour, rendezvous at a neighborhood airport for a fabulous breakfast – or even a great lunch or dinner.

Some of us have fond memories for the now departed Skytrails Restaurant at Van Nuys, Calif.  They served some of the best prime rib in town.  On most nights, the ramp in front of Skytrails was packed with airplanes from all over southern California.

In my Wisconsin days, we had a choice of more than a dozen outstanding airport restaurants.  The Janesville Airport restaurant was famous for its sticky buns. We would park our aircraft and leap to the restaurant and grab a few gooey, dripping buns as they emerged from the oven.

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Flying With Faber - February 2012

Our Annual Trip to the San Francisco Bay Area

By Stuart J. Faber

It certainly does not seem like a year has passed since I sat down to write my last annual Bay Area article.  We’ve been taking this annual pilgrimage to San Francisco and the surrounding area for more than 20 years. With each excursion, we discover new treasures. We always end up in San Francisco, but along the way, we generally stop to have a look at some other cities that might be of interest to our readers.  Palo Alto is one of those destinations. We landed at San Marcos airport and worked our way along Highway 101 to this charming urban oasis.

Located on what is referred to as the Peninsula, Palo Alto is one of many cities along the route. The Peninsula, which extends south from San Francisco for about 60 miles, consists of Palo Alto, Mountain View, Menlo Park, Redwood City, San Carlos, San Mateo and Burlingame   The city is reminiscent of early 20th century towns which centered around a distinct, bustling downtown with one-of-a-kind shops, cozy restaurants and sidewalks teeming with pedestrians.  At night, the downtown street lamps along University Avenue cast their lights on the theater-goers and the college students heading to wine bars, sports bars, coffee houses and restaurants.

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