William Garvey

Former Editor-in-Chief, Business & Commercial Aviation

Charleston, South Carolina

Summary

Bill was Editor-in-Chief of Business & Commercial Aviation from 2000 to 2020. During his stewardship, the monthly magazine received scores of awards for editorial excellence.

He is the recipient of the Lifetime Achievement in Journalism Award from the National Business Aviation Association; the Lifetime Achievement Award from the Aerospace Media Awards; the Aviation Journalism Award from the National Air Transportation Association; and an Aerospace Journalist of the Year Award for Business Aviation.

Previously, Bill served as Managing Editor of Aviation Week Television. He was the top editor for both Flying and Professional Pilot magazines, as well as a member of the senior editorial staff at Reader's Digest. He also managed communications for FlightSafety International.

Bill has authored or co-authored three aviation books, was an essayist for National Public Radio, wrote aviation documentaries for The Discovery Channel and has written for numerous publications including The New York Times, Smithsonian Air & Space, Popular Mechanics and The Associated Press, among others.

An active aviator, Bill holds a Commercial Pilot license, along with multiengine, instrument, seaplane and glider ratings.

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Articles

By William Garvey [email protected]
MAKING MISTAKES IS A PART of everyday living. In fact, it's essential to life since that's how we come to identify wrong actions and their consequences and to develop strategies to avoid or overcome them in the future. A child puts his finger on a hot stove but once.

By William Garvey [email protected]
AH, AT LAST APRIL. The month of fresh starts, fresh flowers and baseball. But it's also a month for looking back and accounting for what went before. So, we tally our chits of income and outgo and grudgingly give the taxman his due. And we in business aviation consider Bob Breiling's latest issue of figures and wonder how we can do better.

By William Garvey [email protected]
THE MISTRESS OF the household had spent the day cleaning, child ferrying, working out, dog walking and trying to turn words into money on deadline, and now she was quite thoroughly spent. She offered two dinner options: spaghetti with a sauce straight from a jar, or takeout. We were on the phone to Wild Ginger before you could say ``Szechuan dumplings and shrimp fried rice.''
William Garvey