Families gather at site of Germanwings plane crash to mark 10 years since tragedy
Hundreds of people have gathered to commemorate the 10th anniversary of the Germanwings plane crash that killed 150.
Family members of the victims travelled to the scene of the crash in the French Alps on Monday morning, where flight 9525 was brought down by co-pilot Andreas Lubitz on the afternoon of 24 March 2015.
The aircraft had taken off from Barcelona, Spain just hours before, bound for Dusseldorf, Germany.
READ MORE: Man forced to choke his own dog with his forearms during horrific 45-minute mauling
READ MORE: Major Madeleine McCann update as prime suspect Christian Brueckner may walk free in just days
All 150 of those on board lost their lives in the tragedy, including a group of 16 students and two teachers from a German high school and a 37-year-old mother from Manchester, along with her seven-month-old baby.
Other victims included a pair of acclaimed German opera singers and a member of an Argentine rock band.
Most of those killed originated from Germany and Spain, however the death toll included people from 17 different countries in total.
While relatives and close friends paid their respects at the site of the incident, hundreds gathered in the western German town of Haltern am See to remember the 18-member school group who lost their lives on the same day a decade ago.
Christian Krahl, principal of the Joseph Konig high school, remarked on the importance of remembering the tragedy.
'We want to be close to those who are infinitely sad to this day,' he told German news agency DPA.
The town's mayor, Andreas Stegemann, told the agency that the tragedy is a permanent part of the town's history.
Wreaths were laid at the town cemetery, where some of the students are buried alongside a memorial which resembles a schoolroom.
Elsewhere, in the French village of Le Vernet - which is located near the crash site - Carsten Spohr, the chief executive of Germanwings parent Lufthansa, laid flowers for the victims.
Commemorations were also carried out at Barcelona airport and Dusseldorf airport. A book of condolences was made available at the latter to allow employees and travellers to write tributes.
When investigators revealed that the crash was caused by the actions of the flight's co-pilot, many of the victim's loved ones reacted with shock and anger.
It was later revealed that Lubitz had suffered from depression and sleeplessness in the months leading up to the incident, but was deemed fit to fly by his employer.
A five-meter "Solar Orb" was erected at the site of the crash in 2017. Made up of 149 gilded aluminium plates, it is meant to represent all those who died on board except the co-pilot.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Los Angeles Times
34 minutes ago
- Los Angeles Times
It took crossing seven freeways to find my favorite new burgers
I consumed six burgers in the last seven days. One was wrapped in yellow paper on a restaurant patio in Eagle Rock that felt like a friend's backyard. Two were smash burgers with crunchy, lacy edges in a coffee shop in downtown El Segundo. I drove to Compton for double chili cheeseburgers. West to Santa Monica for a thick patty and east to South Pasadena. In total, I clocked 204 miles on my Prius in pursuit of an excellent burger. This is not something meant to elicit praise, surprise, disgust or a call from my gastroenterologist. It's what happens when I eat something spectacular, then fixate on it for days. Most of the time, that something spectacular becomes the subject of this column. The accidental burger quest began in the patio of Cannonball in South Pasadena, with a cool breeze on my cheeks and the sound of the A Line train whizzing by, its tracks just beyond the restaurant's perimeter. The burger was familiar, a compact concoction of meat, cheese and bun that chef Matt Molina first introduced at Everson Royce Bar a decade prior. At Cannonball, Molina's new restaurant with partner Joe Capella, the two built the sprawling two-story restaurant around the burger. 'We thought this restaurant should be anchored by a burger that you can eat and not feel self-conscious about while you're sitting at a bar,' Molina says. 'Simple and compact. We'll do the burger, and the rest we'll figure out.' It's a burger resplendent in its simplicity, with every component precise. The four-inch patty, four-inch bun, 3-millimeter-thick slice of Tillamook medium cheddar and spoonful of Dijonnaise are four individual triumphs. The prime chuck patty is pressed into a ring mold, seasoned with just salt and pepper and cooked on the hot griddle. Light pressure is applied to create a discernible crust. On top is a slice of cheese, cut at the restaurant to ensure the proper melt and ideal meat-to-cheese ratio. The inside of the egg brioche is toasted in canola oil, releasing the butter in the bread and forming a crisp, French-toast-like layer on the bun. Just the bottom half is smeared with Dijonnaise. There is no lettuce, tomato or onion; nothing to interfere with the glorious sensation of an aggressively fatty and salty homogeneous bite. In its fourth week of operation, there is already so much to fixate on at Cannonball. Molina's biscuits, flaky, tender and impeccable, also make an appearance on the menu. But the burger ($23), accompanied by a cylinder of uncomplicated French fries, is a great place to start. The thick patty reigns at Jeremy Fox's Santa Monica restaurant Birdie G's, with a heft that will require the full extension of your jaw. It's satisfyingly heavy in the hand, a burger that commands the attention of a full meal. 'I wanted it to be as special as possible, so we tested out a bunch of different cuts of beef,' Fox says. 'We do a lot of quality control and taste testing every day.' The Birdie Burger that appears on the menu is the 19th iteration. Fox landed on a blend of prime brisket and chuck, coarsely ground in house and formed into eight-ounce patties with a fat percentage that hovers around 25%. He seasons the meat with salt and the restaurant's own Montreal steak rub, with plenty of dried onion and garlic. It's a patty with the depth and marbling of a nice rib-eye, cooked over a blend of almond wood and charcoal. A slice of melted havarti envelops the meat in a creamy layer of mild, buttery cheese that hangs over the edges of the burger. Fox makes a condiment he dubs Al's steak sauce, named for his grandfather, who was fond of A1. With tamarind, Worcestershire and plenty of onions, the sauce helps coax out the wood smoke in the meat. A caramelized onion jam cooked down with Manischewitz wine is the right amount of sweet. Thinly sliced raw white onion and dill pickles bring the flavors into focus, ensuring nothing feels too heavy. It's a meat and cheese tower book-ended by a butter-toasted milk bread bun, made specifically for the restaurant by Petitgrain Boulangerie. 'Birdie G's was always the place that should have had a burger, we just never got around to it,' Fox says. 'It's our number-one seller. We really put a lot of love into it.' The burger is available on both the happy hour ($23) and dinner menus ($32 with fries), and also on the new brunch menu, that launches June 21. The burgers at Addy Pool's tiny walk-up counter in Compton are designed to taste like they came from her home kitchen. It's the way she learned how to make burgers when she started working at the now-closed Three Bears Burgers in Vermont Vista as an eager 19-year-old in the early '90s. Later, she perfected her technique at the Original Snack Shack in Central-Alameda, where she worked for more than two decades until the restaurant shuttered. Last summer, she opened Mama's Snack Shack in the former Bludso's Bar & Cue space in Compton. The name is a nod to the nickname she earned from her customers at the Original Snack Shack. 'Everyone calls me mama,' Pool says. 'It's a sign of respect for being so many years in the community. And the respect I give to everybody.' Pool offers a short menu of beef burgers, turkey burgers, hot dogs and fries. There's the option to add bacon, a hot link or pastrami to any sandwich, but to appreciate what Pool does best, order the cheeseburger. Her burger patties are just over a quarter pound of chuck meat, seasoned with a blend she grinds and mixes herself. She forms the patties by hand, each one with its own shape and character. The cheese is American, the bun fresh and appropriately bready. Think soft rather than squishy. 'My bun goes straight on the grill, with no butter or anything,' she says. 'You have to be able to taste the seasoning in my meat.' Rather than a variation on Thousand Island, what's become the go-to spread for burgers across the city, Pool adds a dollop of hot pepper relish to her burgers. It's a condiment that adorned the burgers at both the Original Snack Shack and Three Bears Burgers. She's tweaked the recipe over the years, with the current version having a smidgen more heat. It's sweet but not overpowering, with both dill and sweet relish and a kick from crushed pepper flakes and chile paste. The double cheeseburger requires a commitment, prompting a likely nap shortly after. Thoughtfully and smartly constructed, she layers the first patty cheese side down on the bun, then a middle layer of lettuce, diced onion and relish (tomato if you ask, but I have feelings about tomato on a burger and didn't) in the middle, then the second patty, cheese side up. The construction guarantees even bites, with no spillage out the back. The double chili cheeseburger ($9.35) is less refined, the backyard burger of your dreams drowned in a savory chili seasoned with lots of black pepper, garlic and Pool's secret blend of spices. 'We make the chili and everything else every single day,' she says. 'We make the fries to order. Every product I have is fresh. I tell my customers that the only old thing in the kitchen is me.' Depending on the hour of day, you'll find a small group of Pool's family at the restaurant. During my last visit, two grandchildren were playing in the parking lot while her daughter and niece were in the kitchen. She also employs her son and nephew. 'In order to keep the prices down and keep the doors open, all my family have jobs and come help me,' she says. ' I want to make sure that everybody is able to buy a burger from me and not say it's too expensive.' The cheeseburgers at Mama's Snack shack are $5.50 for a single and $8.60 for a double. 'I love making burgers, it's my passion,' she says. 'It's the person I am. That, and my faith in my customers keep my doors open.' A little faith, and the cheeseburgers.
New York Post
37 minutes ago
- New York Post
You're saying these Long Island towns wrong — even the ones you think you know: ‘Butchered'
This will have you spit out your 'cawffee.' It's a dead giveaway that someone isn't from Long Island if they bungle how to pronounce local communities – but it turns out even 516 and 631 lifers are doing it wrong. Teams like the New York Islanders and Long Island Ducks even post videos of out-of-town players brutally mincing Wantagh, Patchogue and other Native-American names. Advertisement 6 The New York Islanders and Long Island Ducks post videos of out-of-town players brutally mincing Wantagh, Patchogue and other Native-American names. Heather Khalifa for the NY Post But you may not have to venture far to find folks messing up Massapequa and Ronkonkoma, which have been anglicized over the past few centuries. Their real pronunciations sound unrecognizable to the modern ear, according to former longtime Unkechaug Nation Chief Harry Wallace, an expert in Algonquian. 'Our language wasn't written in the sense of being translated into English or French — the sound is what they're trying to copy,' Wallace, based on on the island, told The Post. Advertisement He compared how Algonquian is the root base of many different Native American languages, some of which were spoken on Long Island, much like the Romance languages, such as French, Spanish, and Italian, all of which stem from Latin. However, during colonial times, much was lost in translation because the European settlers 'didn't know how to spell,' especially with hard consonants like the letter 'H,' which are vital to the Algonquian language, he added. From there, readers would only see, but not hear, the real pronunciation. Ultimately, it turned into a telephone game that has been ongoing for a few hundred years. Advertisement Wallace recognizes that there's no one official way to sound out some towns, such as Wantagh, which islanders say as 'wan-tah.' And the local way of saying Patchogue as 'patch-hog' is pretty close to its origin, he said. These, however, are some Native American-named local towns that even the most bona fide residents are getting wrong, according to Wallace. Copiague 6 Algonquian is the root base of many different Native American languages, some of which were spoken on Long Island. Copiague Chamber of Commerce / Facebook Advertisement Townsfolk and the recorded voice on the Long Island Railroad alike sound out this Suffolk community as 'co-peg,' but really it should be pronounced closer to 'co-pi-ah-e' with a short 'I' and long 'E,' he explained. '[Europeans] would elongate the A when they read it…and that's all they would hear after,' Wallace added of what translates loosely to grove or forest. Massapequa 6 As with other Algonquin hard consonants, the real sound is 'Mass-a-peek' without the open vowels at the end. Massapequa Park / Facebook The town that has caught the eye of President Trump over as it fights to keep its Chiefs team logo in the face of a state ban on Native American mascots isn't straightforwardly pronounced 'Mass-a-pequa,' said Wallace, who opposes the school using the name. As with other Algonquin hard consonants, the real sound is 'Mass-a-peek' without the open vowels at the end, he added, explaining that it means place of great water. Cutchogue 6 While it's spoken today as 'cutch-hog,' Wallace said the real way is 'cutch-e-hoki,' spelled as 'kecheahki.' Alamy Stock Photo Unlike Patchogue, residents aren't remotely close to getting the pronunciation of the quiet North Fork escape spot on. While it's spoken today as 'cutch-hog,' Wallace said the real way is 'cutch-e-hoki,' spelled as 'kecheahki.' Advertisement In the same vein as Massapequa, it translates to mean great place. Setauket 6 Wallace says it as 'Se-tau-ah-ki' and added its definition is place of streams, something the north shore enclave by the Long Island Sound is known for. Alamy Stock Photo Similar to Cutchogue, Setauket, spoken like Secaucus in New Jersey, is a world apart from its perceived pronunciation. Wallace says it as 'Se-tau-ah-ki' and added its definition is place of streams, something the north shore enclave by the Long Island Sound is known for. Ronkonkoma Advertisement 6 Its prototypical 'Ron-cahnk-ama' pronunciation — which Neil Patrick Harris projected on the LIRR 2 a.m. drunk train in a sitcom — should be 'Ronkon-koman.' James Messerschmidt That's right, Long Island's showstopper that's been a punchline on 'How I Met Your Mother' and an Artie Lange monologue on an insufferable Yankees fan 'has been butchered,' Wallace said. Its prototypical 'Ron-cahnk-ama' pronunciation — which Neil Patrick Harris projected on the LIRR 2 a.m. drunk train in the sitcom — should be 'Ronkon-koman,' he explained. Advertisement The town name derives from its kettle lake, formed by the glacier that carved North America, which was sacred to its native population. One translation for Ronkonkoma is 'deep cavern place' in reference to the lake, which is tied to urban legends of hauntings and drownings attributed to a Native American-related curse — a story Wallace has explicitly called bunk on.
Yahoo
44 minutes ago
- Yahoo
Nuclear power stations and Robbie Williams
Here's our daily pick of stories from across local websites in the West of England, and interesting content from social media. The family of Jack O'Sullivan who went missing in Bristol in March, 2024, have told Bristol Live of the "unimaginable hell" they've been through as they continue their search for answers. Somerset Live shared the latest pictures from Hinkley Point C where work to build the domed roof on the second reactor is under way. And Gloucestershire Live told the story of how a group of women who all suffer with chronic pain have set up a group to support others living with the condition. 'My German family was torn apart hours after VE Day' MP diagnosed with autoimmune condition after illness Travel warning as 11 day Severn Tunnel works start A Weston-super-Mare based funeral home have been offering free prom night limo rides for those who are struggling financially. The leader of North Somerset Council has addressed confusion over the ongoing restoration work at Birnbeck Pier and says every pound spent can be accounted for. Residents in Bath have expressed concern over the potential for a university open day, Ladies Day at Bath Racecourse and a Robbie Williams concert on the Royal Crescent all happening on the same day. Follow BBC West social channels in Bristol, Gloucestershire, Somerset and Wiltshire. Send your story ideas to us on email or via WhatsApp on 0800 313 4630.
