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.
Spirit AeroSystems is “deep” into the process of selling its Tulsa production facility, a move that should mean significant bottom-line improvement as the supplier shifts focus to growing airliner programs and tackles issues uncovered in a sweeping strategic review, say analysts at Canaccord Genuity. “The company is deep into its planned sale of its Tulsa operations,” Canaccord analyst Ken Herbert writes in a Dec. 5 research note.
Here's are an aviation fact that might have escaped your notice: Clownfish eat frozen shrimp (though the latter thaw quickly upon water contact). Okay, not av data really, but I learned it after talking to a fellow from the New York Aquarium Service, which takes care of the little fish in the five lobby tanks at Jet Systems, the Westchester County Airport FBO headed by a big fish, my friend Mike Dolphin. The fish men come weekly to change the water, toss in shrimp and scoop out the dead urchins and eels, and whatever.
