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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.
Flying With Faber - April 2011
Start Cooking and Protect Your FAA Medical Status
By Stuart Faber
For this issue, Flying with Faber becomes Cooking with Faber. I have spent my life chasing a variety of passions – my favorite, of course, involves being at the controls of any flying machine that will get off the ground. Engaging in the culinary arts would be a close second. Generally, if I am not in an airplane, I am in a kitchen somewhere in the world where I am operating “right seat” or second in command to some great chef who allows me, as a food journalist, to steal a few of his or her culinary secrets.
Whenever I am home, I spend a significant amount of time in my kitchen which is equipped with more gadgets than the cockpit of my airplane. I am a strident devotee to cooking from scratch with the exclusive use of the freshest and best ingredients I can find. I shun such things as farm raised fish, packaged vegetables (or, for the most part, packaged food of any kind), inferior cuts of meat or store-bought pie crusts. I don’t own a microwave. On those rare moments when I will indulge myself in a slice of bread (my “drug of choice”), I will gather my flour, yeast, instant-read thermometer and bake a loaf of artisan sourdough.