Teacher dies saving students from inferno in Bangladesh jet crash
The 46-year-old English teacher went back again and again into a burning classroom to rescue her students, even as her own clothes were engulfed in flames, her brother, Munaf Mojib Chowdhury, told Reuters by telephone.
Maherin died on Monday after suffering near total burns on her body. She is survived by her husband and two teenaged sons.
"When her husband called her, pleading with her to leave the scene and think of her children, she refused, saying 'they are also my children, they are burning. How can I leave them?'" Chowdhury said.
At least 29 people, most of them children, were killed when the F-7 BGI crashed into the school, trapping them in fire and debris. The military said the aircraft had suffered mechanical failure.
"I don't know exactly how many she saved, but it may have been at least 20. She pulled them out with her own hands," he said, adding that he found out about his sister's act of bravery when he visited the hospital and met students she had rescued.
The jet had taken off from a nearby air base on a routine training mission, the military said. After experiencing mechanical failure the pilot tried to divert the aircraft away from populated areas, but it crashed into the campus. The pilot was among those killed.
"When the plane crashed and fire broke out, everyone was running to save their lives, she ran to save others," Khadija Akter, the headmistress of the school's primary section, told Reuters on phone about Maherin.
She was buried on Tuesday in her home district of Nilphamari, in northern Bangladesh.
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BBC News
20 hours ago
- BBC News
Dhaka crash: 'A sound I've never heard - then the jet flew over my head'
"It was like 30 or 40 thunderbolts falling from the sky," said Ahnaf Bin Hasan, an 18-year-old student whose voice still trembled two days after the crash. "I've never heard a sound like that in my life - it came from the sky. In a split second, the fighter jet flew over my head and crashed into the school building."The Bangladesh Air Force F-7 plane had plummeted from the sky and slammed into the primary school building of the Milestone School and College in Dhaka on Monday, marking Bangladesh's deadliest aviation disaster in decades. At least 31 people were killed - many of them schoolchildren under 12 - while waiting to be picked up, heading to coaching classes, or grabbing a quick in his chocolate brown shirt and black trousers, school badge pinned neatly, Ahnaf was chatting with a friend under a canopy on the playground of the sprawling 12-acre campus of Milestone School and College, in the busy Uttara neighbourhood. He says he was barely 30 feet away when the jet nosedived into the building. Ahnaf instinctively dropped to the ground, bracing his head with his hands. When he opened his eyes, the world around him had changed."All I could see was smoke, fire, and darkness. Children were screaming. Everything was chaos," he told the BBC on the phone. The air force said the jet, on a training flight, experienced a mechanical fault shortly after takeoff. The pilot, who ejected just before the crash, later died in hospital."I saw the pilot eject," Ahnaf said. "After the crash, I looked up and saw his white parachute descending. He broke through the tin roof of another building. I heard he was alive after landing, even asked for water. A helicopter came and took him away."As smoke and flames spread through the school, Ahnaf's instincts kicked in. A flaming splinter from the burning plane had struck his backpack, singed his trousers and scorched his hand. "It was so hot, but I threw the bag aside and ran to help."He ran toward the concrete walkway separating the playground from the two-storey primary school building. The plane had slammed into the gate, burrowed six to seven feet into the ground, then tilted upward, crashed into the first floor, and exploded. Two classrooms named Cloud and Sky had become the ground zero of the crash. Near the entrance, Ahnaf saw a student's body, torn apart."It looked like the plane had hit him before slamming into the building," he said. "He was younger than us."The five-building campus, usually buzzing with student chatter, had turned into a scene of fire, splintered metal, and the smoke, Ahnaf spotted a junior student whose skin was scorched and whose body had been pulled out of the blaze by a friend."His friend told me, 'I can't do this alone. Can you help me?' So I picked the boy up, put him on my shoulder, and carried him to the medical room."Another woman was on fire. Children ran from the building stripped to their underclothes, their garments burned off, their skin blistering in the intense heat."On the second floor, students were stranded and screaming," Ahnaf said. "We broke open a grille to reach one of the gates, which was on fire. The army and fire service came in and rescued some of them."Ahnaf, like many others, quickly took on roles far beyond his age."We helped control the crowds, kept people away from the fire. We cleared the roads for ambulances and helped fire service crews pull their pipes through the campus."At one point, he gave the shirt off his back - literally."One student had nothing on him. I took off my uniform and gave it to him. I continued bare-bodied with the rescue."But the weight of so many young lives lost at the school is something he says will be hard to overcome. One of them was 11-year-old Wakia Firdous had walked to school that morning like any other day. When the plane hit, her father was at prayer - he ran barefoot from the mosque as soon as he uncle, Syed Billal Hossain, told me that the family spent the entire night searching more than half a dozen hospitals. "We walked across Uttara, helpless. Someone said six bodies were at one hospital. At one in the morning on Tuesday, her father identified her - by her teeth and a problem in her eye. But we still haven't been given the body."The pain of losing a child was only compounded by the bureaucratic maze. Despite identifying their daughter by a dental feature and a lens in her eye, the family was told the body wouldn't be released without DNA tests - because there were multiple claimants. First, a police report had to be filed. Then the father gave blood at the military hospital. Now they were waiting for the mother's sample to be drawn. "We know it's her," said Mr Hossain. "But they still won't hand over the body."Wakia, the youngest of three siblings, lived next door to her uncle in an old ancestral home in Diabari. "She grew up in front of our eyes - playing on rooftops, sitting under the coconut tree next to our house, always cradling her baby niece. She was just a child, and she loved children," said Mr Hossain."I saw her just the day before," he said. "If not for that after-school coaching, she'd be alive."In the chaos and heartbreak that followed the crash, moments of narrow escape and immense courage stood mother told BBC Bengali how she'd given her child money for tiffin instead of packing lunch that morning. During the break, he stepped out to buy food - and unknowingly avoided death by mere chance. "He is alive because I didn't give him tiffin," she parent's tragedy was unimaginable. He lost both his children within hours. His daughter died first. After burying her, he returned to the hospital only to wake from a brief nap and be told his young son, too, had died. And then there was Mahreen Chowdhury. The teacher, responsible for children in Classes 3 to 5, helped at least 20 students flee the inferno. Refusing to leave, she kept going back into the flames - until her body was burned over 80%. Chowdhury died a hero, saving the lives of those too young to save staff at the school, it's like living in a nightmare. "I can't function normally anymore. Every time I look at the building, a wave of grief crashes over me. I feel lost, unwell and depressed. I've lost three children I knew - one of them was my colleague's," said Shafiqul Islam Tultul, a 43-year-old Bengali teacher. In the aftermath, questions and confusion have swirled around the scale of the tragedy. The government has reported 29 deaths and more than 100 injuries, with seven victims still unidentified. However, the military's Inter-Services Public Relations (ISPR) puts the toll at to the Health Ministry, 69 people were injured in the crash and rescue efforts - including 41 students. Social media has buzzed with speculation about a possible cover-up, claims the Bangladesh Armed Forces have firmly denied. Meanwhile, the school's head teacher Khadija Akhter told BBC Bengali that families have reported five people still the eyewitnesses and survivors, the trauma lingers."I haven't slept for two days," Ahnaf says. "Every time I look outside, I feel like a fighter jet is coming at me. The screams are still in my ears."Fighter jets and commercial planes often fly over the campus, which lies close to Dhaka's international airport. "We're in the flight path," Ahnaf said. "We're used to seeing planes overhead - but we never imagined one would fall from the sky and strike us."Yet, the horrors of that day haunt him relentlessly. The screams, the fire, and the charred bodies of classmates and teachers refuse to fade."When I close my eyes, it's not darkness I see - it's smoke."
The Guardian
a day ago
- The Guardian
‘Astonishingly good value' – the best supermarket tofu, tasted and rated
This test helped me realise just how much I truly love tofu, even cold. Like all deceptively simple products, such as wine, coffee and chocolate, tofu's character is rooted in its terroir: the soil, biodiversity, climate, plant species and production process. Most tofu is made by curdling soy milk with nigari, a coagulant made from magnesium chloride, which is naturally derived from seawater. It's an ancient method still used across Japan and south-east Asia. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. Learn more. To keep things fair, I tasted each tofu cold, straight from the packet, then boiled and fried (without pressing or seasoning) each one to observe its flavour, structure and performance. Boiling showed that all the tofus held their shape, while frying brought out major differences in colouring, crust and bite: some crisped up beautifully, others stayed soft and chewy, so if you mainly fry your tofu, that's worth bearing in mind. It's also worth noting that organic tofus are GMO-free by definition. 89p for 180g at Aldi (49p/100g)★★★★★ A small, beige block with rounded edges and a sweet, familiar soya aroma. It's a super-firm tofu with a dense, satisfying bite that holds up brilliantly to cooking, especially frying. Made with 57% EU-grown organic soya, it's very high in protein (14g a serving) and astonishingly good value. A real standout. £1.34 for 300g at Sainsbury's (45p/100g)★★★★☆ A great blank canvas with a subtle aroma and gentle, sweet taste. Firm but moist, and transformed by frying to a golden-crusted, deep flavour. Made from organic, non-EU soya (34%), it's high in protein and excellent value. Though a little lower in soya content, it delivers fantastic performance in the pan and at an incredible price. £2.90 for 396g at Ocado (73p/100g)£3 for 396g at Waitrose (76p/100g)★★★★★ Distinctively marbled and off-white/grey, this has a subtle aroma and a clean, complex flavour. Very firm and reacts well to frying, forming a satisfyingly thick crust. Made with 35.8% organic soya, using a mix of EU and non-EU beans, it's high in protein and has strong sustainability credentials. A well-rounded option that's a very close runner-up to the best overall. £2.30 for 280g at Sainsbury's (82p/100g)£2.30 for 280g at Tesco (82p/100g)★★★★☆ An irregularly marbled block with a deep umami, almost smoky aroma and a lovely firm bounce. One of the densest, less traditional tofus tested, with a chewy bite. When fried, it forms a good golden crust with loads of flavour. Made in Yorkshire using organic soya from EU and non-EU farms. Great Taste Award-winning, very high in protein (16.5g per 100g) and a bold, characterful choice. £2.50 for 300g at Ocado (83p/100g)★★★★☆ A uniform block with a sweet, subtle aroma, a soft bite and a gentle soya flavour. Holding its shape and forming a delicate, uniform golden crust when fried, this has one of the best textures in the whole test group. Made from organic, non-EU soya, it has 34% soya content and a respectable protein level. Strikes a solid balance between taste and texture. Sign up to The Filter Get the best shopping advice from the Filter team straight to your inbox. The Guardian's journalism is independent. We will earn a commission if you buy something through an affiliate link. after newsletter promotion £2 for 300g at Morrisons (67p/100g)£2.55 for 300g at Ocado (85p/100g)★★★★☆ A uniform block with a sweet, neutral aroma, a soft bite and a creamy mouthfeel. Flavourful and pleasantly sweet, it's perfectly crunchy and delicious when fried, with a consistent golden crust – perhaps the best overall for frying. Certified organic with non-EU soya, it's been handmade in Devon since 1984 and holds a Taste of the West Gold award. £1.95 for 399g at Tesco (49p/100g)★★★☆☆ A uniform, cream block with a sweet, clean smell and a gentle flavour. Its soft texture makes it satisfying to eat raw, though it doesn't crisp up easily when fried, hence the lower score (instead, it develops a chewy, caramelised edge with a spongy interior). Made from organic, non-EU soya (34%), it's a good source of protein and exceptional value for organic tofu. £1.95 for 300g at Waitrose (65p/100g)★★★☆☆ A gentle, savoury aroma and a soft bite with a slight sweetness. The texture is on the delicate side, especially when boiled, and it doesn't fry especially well (pressing first will help). Made with 34% organic, non-EU-grown soya, it's certified organic, but lacks firmness. Decent value, but there are more versatile options at a lower price point. £3 for 400g at Ocado (75p/100g)★★★☆☆ A white block with a soft bite, this has a sweet, subtle aroma and a clean soya taste. Despite being one of the softest in the test, it crisps up surprisingly well when fried, forming a light but satisfying crust. However, it's the only non-organic product tested, and made with just 16% soya – far lower than the others. Limited provenance or sustainability information, so with such strong competition, it offers less value for money. £5 for 500g at Ocado (£1/100g)£29.94 for 6 x 500g at Amazon (£1/100g)★★★☆☆ An irregular, mottled, off-white block that looks hand-shaped, and that's full of bubbles. One of the firmest to bite with a complex, soya-forward flavour. Fries very well, forming a great crust. Certified organic with non-EU soya, it's the only product tested with a fully reusable and recyclable container. Owned by Windmill Organics, a great company committed to organic farming, which earns it a bonus point.
BBC News
a day ago
- BBC News
Make di world dey eat less rice?
Rice pass more dan just food. For ova half di world population, na staple of daily life – na symbol of culture, tradition, and economic survival. "Rice na di absolute heartbeat of every Filipino dish. E pass staple food, na cultural cornerstone," Adriene Bianca Villanueva, one BBC World Service listener from Manila, di capital of Philippines tok. "Most Filipinos dey chop rice three times a day – breakfast, lunch, and dinner. Even dessert. My favourite rice go probably be sticky rice, sake of say na every Filipino dessert, dem write sticky rice on top" she tok. But as climate pressures dey mount, one pressing question na: Make we dey chop less of rice? Global staple dish According to di UN Food and Agriculture Organization, e get ova 50,000 edible plant species, yet just 15 crops dey provide 90% of di world food energy intake. Rice, wheat, and maize na di top contributors. "Between 50 and 56 percent of di world population rely on rice as di principal staple," Dr Ivan Pinto, Director General of di International Rice Research Institute (IRRI) tok. E dey equal to nearly four billion pipo wey dey eat rice as dia primary food every day. Dem dey plant rice on large scale across South and Southeast Asia, as growing demand dey for Africa and varieties also present for Europe and Latin America. But rice dominance in global diets come wit a cost. A thirsty crop "Rice na very thirsty plant," Jean-Philippe Laborde, managing director of Tilda, one UK-based rice company wey belong to Spanish multinational Ebro Foods explain. "E dey consume between 3,000 to 5,000 litres of water per kilogram of rice grown, wey be a lot." Majority of rice production dey happun for flooded fields, particularly for South and South East Asia. Dis method dey support di crop but also dey create environment wit low oxygen, wey dey known as anaerobic conditions. "Wen fields dey flooded… microorganisms proliferate dey produce large amounts of methane," Dr Ivan Pinto tok. Methane na potent greenhouse gas, wey dey responsible for about 30% of global warming, according to di International Energy Agency. IRRI estimate say rice production account for 10% of agricultural greenhouse gas emissions worldwide. Greener methods Tilda don dey try one water-saving method wey dey known as Alternate Wetting and Drying (AWD). E involve to put pipe 15cm below di ground. Instead of di constantly flooding fields, farmers go irrigate only wen water no dey in di pipe. "Normally you get 25 cycles within your growth period," Laborde tok. "By applying AWD technique, you fit reduce dat to 20. So, by cutting five [flooding] cycles, you fit save methane emissions." In 2024, Tilda bin expand im trial from 50 to 1,268 farmers. Di results dey striking. "We fit reduce di water [usage] by 27%, di electricity by 28%, and fertilisers by 25%,"Laborde. E points out say yields in di meantime increased by 7%. "So, na not just to increase di revenue wit a higher cost, di increasing revenue wit lower cost," e tok. Laborde underline say methane emissions also dey drop by 45% and e believe say dis fit fall by as much as 70% if flooding cycles dey reduced even further. Climate stress While rice dey help feed billions – particularly through high-yield varieties like IR8 from di Green Revolution – climate change now dey threaten di production, as rice dey grow for regions wey dey experience intense heat, drought, heavy rainfall or floods. For India, temperature bin reach 53C during di rice-growing season for 2024. In Bangladesh, more frequent and intense floods dey spoil crops. IRRI dey turn to dia vast gene bank of 132,000 rice varieties to find solutions. One key breakthrough na gene wey dey allow rice plants to survive underwater for up to 21 days. "Dis varieties fit persist under flooded conditions long enough for di floods to recede, without affecting yield, "Pinto, add say dem dey increasingly popular in flood-prone regions of Bangladesh. Alternative staples Some govments don try to encourage populations to move away from rice. For Bangladesh, goment bin carry out one campaign 15 years ago as part of attempt to promote potatoes as alternative, as di price of rice bin dey go up steadily. "We love potatoes… but entirely to dey chop only potatoes instead of rice no be sometin pipo dey reason," Dhaka resident Shareef Shabir recall. China bin launch similar initiative to for 2015, promote potatoes as a nutritious superfood. Di kontri bin become leading producer of potatoes in di 1990s and for many parts of di kontri, pipo don dey used to eating potato as a staple food. Yet, di campaign still fail. "For south-west and north-west China, pipo there dey occasionally chop potatoes as staple," Jakob Klein, one anthropologist for SOAS University of London. But, e say, for many areas di potato dey linked wit poverty. "Pipo for di south-west of China tell me say dem grow up eating potatoes. Dat way na to say 'I grow up in poverty'. Stigma dey associated wit eating potatoes," e tok. Difficult choice Globally, rice remain deeply embedded in pipo lives. E dey tasty, easy to cook, store and transport. Di world dey consume an estimated 520 million tonnes of rice annually. In di Philippines, Adrian Bianca Villanueva admit say while she fit cut back, to give am up dey difficult. "Even if I no wan eat rice, if I go to party or different house, dem go always offer rice," she tok. "I think I go eat less rice – but not totally take am out, sake of say na part of our daily lives."
