I know, what could be better that a steaming plate of fries, gravy and cheese curd? Fries, gravy, cheese curd and bacon, that’s what! Throw in some fresh shallots, chilli, and a splash of roasted bone marrow and duck gravy, and we turn this popular French-Canadian dish into a something sublime.
Published by Kathryn B. Creedy
Kathryn B. Creedy is a veteran aviation journalist and communications strategist. My byline has appeared in CNN Travel, The Points Guy, BBC Capital, Los Angeles Times, Forbes Online, The Washington Post, Flyer Talk, Business Traveler, Business Travel Executive, Afar, Flightglobal, Centre for Aviation, Aviation Week & Space Technology, Low Fare & Regional Airlines, Inflight, Business Airports International, Airports, Centerlines, Regional Gateway, Runway Girl Network and Metropolitan Airport News among others. In 2018, I was cited for the Sapphire Pegasus Business Aviation Award for her work as a business aviation journalist. Created four newsletters, including two web publications Author: Time Flies - The History of SkyWest Airlines. Consistently received bonuses or commendations throughout my career. Founded Commuter/Regional Airline News, building it to become the bible of the industry. Co-founded C/R Airline News International to cover Europe. Founding editor of Aviation Today's Daily Brief, VLJ Report. Founding Senior Analyst North America for Centre for Aviation and North American Editor for Low Fare & Regional Airlines and Inflight. Key Words: Aviation, travel, business jets, commercial, aircraft, airlines, publishing, public relations, corporate communications, media specialist, View more posts