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NTSB questions flight training procedures as it probes DC plane crash

NTSB questions flight training procedures as it probes DC plane crash

Yahoo3 days ago
The National Transportation Safety Board on Thursday continued to grill officials from the Army, air traffic controllers and members from the Federal Aviation Administration over protocols following the January deadly air collision between a Black Hawk helicopter and a passenger jet approaching Ronald Reagan Washington National Airport (DCA.)
The hearing, the second of three days, is focused on the training guidance of the parties involved in the Jan. 29 incident that resulted in the deaths of 67 people. NTSB started the daylong hearing examining the responsibilities and readiness of DCA's air traffic controllers.
Clark Allen, the former operations manager of the control tower at DCA, was asked Thursday about the training for the air traffic controllers. Allen said they have been trained to flag a supervisor and ask for additional help if they are being overwhelmed, but said there is no training for supervisors to proactively look out for that pile up of duties.
Officials acknowledged Wednesday that high turnover among air traffic controllers was a serious issue.
MORE: NTSB chair blasts FAA over deadly DC crash: 'Are you kidding me? 67 people are dead'
On Wednesday, the NTSB revealed that the pilots of a Black Hawk helicopter likely didn't know how high they were flying or how close they were to an airliner before the deadly crash -- potentially because of faulty altimeters inside the series of Black Hawk helicopters like the one they were flying.
Nick Fuller, the FAA's acting deputy chief operating officer of operations, testified Thursday that it is up to the pilot to maintain visual separation while in the air.
"It is the pilot's responsibility, but air traffic controllers will go the extra mile to make sure we are providing extra information as necessary," he said.
NTSB Chair Jennifer Homendy alleged on Wednesday that some FAA tower employees knew there "was a problem" with U.S. Army helicopters flying in close proximity to passenger aircraft near the airport.
The agency also revealed that the warnings to the helicopter from air traffic control were "stepped on" as a microphone button was being pushed at the same time as the controller.
Homendy, however, said it's possible that the midair collision was not due to pilot error.
"So it's always easy for people to focus on there was a pilot error here. We don't know. We're going to look but it's possible there was zero pilot error here," she told reporters Wednesday.
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20-foot whale dies after being hit by a boat in NJ: Officials
20-foot whale dies after being hit by a boat in NJ: Officials

Yahoo

time32 minutes ago

  • Yahoo

20-foot whale dies after being hit by a boat in NJ: Officials

NEW JERSEY (PIX11) – A boat hit a whale in Barnegat Bay Saturday afternoon, sending one of its passengers overboard, according to the Marine Mammal Stranding Center. The incident happened around 3:40 p.m., when a vessel struck a 20-foot minke whale, according to the center. The boat almost capsized and the whale died, officials said. More Local News The whale was found on a sandbar outside the channel. The whale will be moved on Monday and the Marine Mammal Stranding Center will conduct a necropsy to determine how it died. 'Boaters should be advised to use caution in the area north of Double Creek Channel in Barnegat Bay and to keep a minimum of 150 feet away from the whale carcass for your safety,' representatives of the center said in a post to Facebook. A video posted to social media seemingly shows the incident, as a whale struggles near the back of the boat and a person falls off the back of the boat. Onlookers can be heard yelling 'shut the motor off' and 'man overboard' before the whale struggles to swim off. Emily Rahhal is a digital reporter who has covered New York City since 2023 after reporting in Los Angeles for years. She joined PIX11 in 2024. See more of her work here and follow her on Twitter here. Copyright 2025 Nexstar Media, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed. Solve the daily Crossword

Man strains girlfriend's mother's homemade soup to remove ginger: 'Where are your manners?'
Man strains girlfriend's mother's homemade soup to remove ginger: 'Where are your manners?'

Fox News

time41 minutes ago

  • Fox News

Man strains girlfriend's mother's homemade soup to remove ginger: 'Where are your manners?'

A baffled boyfriend drew the ire of his girlfriend after he picked through her mother's soup in an insulting way – sparking a social media firestorm. Posting his story on a popular Reddit forum, the young man said the couple was visiting his girlfriend's mom's house when they were served seafood chowder. "[My girlfriend's mom] made it once before and it was really good, but she add[ed] a few pieces of ginger to flavor it," he wrote. "I really, really, really hate biting into ginger," he said. "I don't mind the flavor it imparts, I just hate the taste of actually eating a piece." The boyfriend said that he once bit into a piece of ginger in her past soups and it "almost ruined the whole meal." This time, the man said, he asked the mother if she used the root vegetable. She replied that she did and forgot to pick the pieces out. "She seemed genuinely apologetic about it," the man recalled. "I told her it was no problem and I had an idea." He continued, "I saw a colander hanging on a rack on the kitchen counter and I went to the kitchen and strained the soup into another bowl (which I asked if I could grab) and picked out the couple pieces of ginger." "The key to understanding the ginger dilemma is first understanding what the mother's intentions are in serving them [the] soup." He then "dumped the remaining strained pieces of potato and fish and shrimp and scallops and stuff back into the liquid." The man said, "I even [apologized] for the extra dishes and offered to help clean up afterward." The girlfriend's mom didn't seem to mind at the moment, but the Redditor's quick-thinking did not please his partner — who was quiet during the drive home. "She told me I didn't have to be such an a--hole and make a big show and dance about insulting her mom's food," he said. But the boyfriend tried to defend his actions, saying he liked the food "except for a couple of ingredients." "Still didn't smooth things over, though," he added. The Reddit community nearly unanimously branded the boyfriend as rude and tone-deaf. "This is … actually really embarrassing for you," one person wrote. "No, you don't grab a strainer and do that. Where are your manners?" "Picking them out of individual spoonfuls would have been much less dramatic," another added. "Stop being so picky or just don't eat those things from your bowl," a third person said. "No, you don't grab a strainer and do that. Where are your manners?" Carole Lieberman, M.D., a psychiatrist based in Beverly Hills, California, weighed in on the ginger dilemma. The relationship expert described the boyfriend's behavior to Fox News Digital as a "red flag." "Not just because it was rude, but because it signals a lack of awareness of other people's feelings, a need [for] control and self-centeredness," Lieberman said. "The key to understanding the ginger dilemma is first understanding what the mother's intentions are in serving them [the] soup." "What he did not only strained the soup, it strained their relationship." A home-cooked meal, she observed, is a symbol of nurturance and affection – in this case, a mother's love. "So, even though he reports that the mom didn't react like it was a big deal, when he hacked into and dismembered her soup, it was hurtful to her because it felt like he was rejecting her love," the psychiatrist said. The boyfriend would have been better served if he quietly placed the ginger pieces to the side instead of making a dramatic gesture, Lieberman said. "What he did not only strained the soup, it strained their relationship," she noted. But the silver lining, Lieberman said, is that the boyfriend's intentions were pure. "He didn't do these things to be rude," she concluded. Instead, "he rationalized that he was being thoughtful in taking care of the ginger dilemma himself, rather than asking the mother to fix it." Lieberman suggested that the girlfriend "should observe whether he is self-absorbed and controlling in other situations … before making any rash decisions about the relationship."

We Asked Southern Chefs Their Favorite Brand Of Baked Beans—And This Brand Won By A Landslide
We Asked Southern Chefs Their Favorite Brand Of Baked Beans—And This Brand Won By A Landslide

Yahoo

time2 hours ago

  • Yahoo

We Asked Southern Chefs Their Favorite Brand Of Baked Beans—And This Brand Won By A Landslide

Time to stock up. Growing up, my mom would frequently make a weeknight baked bean casserole that was simple and quick, but always a popular choice in our family. She'd open two cans of baked beans and dice in several hot dogs before putting them in a baking dish and baking covered for about a half hour. (To some, this is Beanie Weenies.) What I didn't realize then but do realize now was that it was a frugal way of using a pantry staple to stretch out meat and feed a large family—and that canned baked beans were being used for similar reasons but in unique ways by families for generations. While homemade baked beans are easy enough to make and can be incorporated in so many meals, from Texas-Style Baked Beans to Baked Beans with Ground Beef, there's quality options in the canned baked bean aisle at the grocery store and those have quite the following, including among some elite Southern chefs. Related: Can You Freeze Baked Beans? The Best Baked Beans, According to Southern Chefs There are so many baked bean brands—and varieties—on the grocery store shelves, but for Southern chefs, there seems to be one standout winner time and again, and it's a classic: Bush's Original Baked Beans. Tia Woods, Gather & Hem and Hilton Richmond Downtown "My favorite baked bean variety is the canned Bush's Original Baked Beans," says Tia Wood, Executive Chef at Gather & Hem and Hilton Richmond Downtown, who appreciates the original as it has the bacon fat in it that can be picked out or fried, then eaten. "The original also already has the brown sugar aspect included in the can, which makes the beans a little sweeter, but not too sweet," Wood says. To 'chef up' these canned baked beans, Wood starts by sautéing onions and browning ground beef. After the meat has started to brown, Wood adds BBQ sauce and honey. "Before I add in the baked beans, I drain the excess liquid from the can, then add them to the mixture, along with more BBQ sauce. This makes the baked beans and mixture saucy, just like they come out of the can, but better. Sprinkle in a pinch of salt and pepper, and boom! You've got yourself Tot's [the chef's nickname] Baked Beans," Wood says. Paul D'Amelio, The Kitchen at Grace Meadows Sweet or spicy, Southern chefs all have their preferred way of enjoying their Bush's Original Baked Beans. Paul D'Amelio, Head Chef of Catering and Ice Cream at The Kitchen at Grace Meadows in Jonesborough, Tennessee, likes to add brown sugar, ketchup, and because he likes it spicy, a pinch of cayenne. "At The Kitchen at Grace Meadows, we add American mustard, Worcestershire sauce, and cooked onion along with the brown sugar and ketchup. Both at home and at the restaurant, I bake them after prepping them," he says, explaining that by adding sugar to beans and the bean flavor steps forward. "Baked beans complement all the best summer meats—hamburgers, hot dogs, hickory smoked barbecue," D'Amelio says. Zachary Chancey, The Alida Hotel Zachary Chancey, the Executive Chef at The Alida Hotel in Savannah, Georgia, shared that growing up in the South, Bush's Original Baked Beans were a staple at family cookouts and BBQs. "My mom had a special way of preparing them—she'd bake them with strips of bacon laid across the top that crisped up as they baked, infusing the beans with a smoky, savory flavor," says Chancey, who loved eating them cold the next day. "As they sat overnight, the flavors melded together beautifully. Those beans weren't just a side dish; they were a cherished part of our family traditions, bringing us together with every bite." Shannon Snell, Sonny's BBQ For Shannon Snell, Head Pitmaster for Sonny's BBQ, Bush's Best Original is quite simply the best way to go. "I love hearty cowboy-style beans, which have lots of peppers, onions, brown sugar, ground beef, and tons of spices," says Snell, who shares that lots of cooks, chefs, and pitmasters love items that start with a good base. "Bush's baked beans do exactly that. The recipe is good, but they have so much potential to be changed into a totally different flavor profile," Snell adds. Other Contenders Mark Vuckovich, Executive Chef at The Westin Nashville is also a Bush's man but goes for a different variety: Bush's Southern Pit Barbecue. 'They hit the mark on so many levels. Whether you're eating them straight from the can, simply heated, or dressed up a bit, you really can't go wrong." He continues, "I like to toss in a bit of charred onion to add a subtle bitterness that balances the beans' sweet and smoky flavor. A few fresh or pickled jalapeños never hurts either." Carey Bringle of Nashville-based Peg Leg Porker and Bringle's Smoking Oasis loves starting out with Showboat beans, adding his ingredients, and smoking them. "Take the can of beans, add your ingredients—onions, bell peppers, BBQ sauce, etc.—whatever you like. Smoke them for a few hours, and boom, flavor bomb," Bringle says. Anyone can make great BBQ beans if you start with the right stuff, Bringle says. Goya Beans: When shopping for beans at the store, Chef Andres Kaifer of Customshop and Marina's Tapas in Charlotte, North Carolina always picks Goya beans, specifically the canned ones. "They are primarily beans and not excess liquid. Most of the time canned beans contain a significant amount of liquid in them that is a bit thick and slimy, but Goya beans do not contain much of that liquid. This makes it easier to add a quick sofrito to them to enhance their flavor without them being too liquidy," Kaifer says. : 'I've always leaned toward the more savory side when it comes to baked beans, which is why I really like Bush's Zero Sugar Baked Beans," says Kyle Bryner, the Chef/Owner at Blue Hound Barbecue in Dillard, Georgia, who is also competing on Food Network's BBQ Brawl this season. Bryner loves these beans because they are not overly sweet like some others out there, and that makes them a great base to play with. "I'll usually dress them up with some crispy bacon bits or raw onion for a little texture, but my favorite addition is a good spoonful of chow chow. The acidity from the chow chow cuts through the richness of the beans and adds that Southern tang I grew up loving. A little mustard stirred in doesn't hurt either—it adds depth and rounds out the flavor," said Bryner. Read the original article on Southern Living Solve the daily Crossword

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