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'Human Cannonball' recovering after daredevil stunt goes wrong

'Human Cannonball' recovering after daredevil stunt goes wrong

Yahoo05-03-2025

The Brief
Daredevil Chachi "The Rocketman" Valencia was injured when strong winds knocked him off course during a cannon stunt at the Riverside County Fair and National Date Festival.
Despite suffering cracked ribs and a broken wrist, Valencia left the hospital quickly due to lack of health insurance and concerns about medical bills.
A GoFundMe has been set up to help with his medical expenses, and Valencia plans to be more cautious in future performances.
RIVERSIDE COUNTY, Calif. - A high-flying stunt turned into a harrowing accident for daredevil Chachi "The Rocketman" Valencia over the weekend at the Riverside County Fair and National Date Festival.
Valencia, a sixth-generation circus performer, was launched from a cannon as part of his act when strong winds knocked him off course.
"Right before the shot, I think the wind moved and it started a crosswind, and that's what happened—the wind caught me and threw me off to one side," Valencia said.
After being catapulted out of the safety net, everything went black.
"I don't remember anything until I was in the ambulance on my way to the hospital," he said.
Despite suffering multiple injuries—including cracked ribs and a broken wrist—Valencia left the hospital just hours later because he does not have health insurance and was concerned about medical bills.
"I'm really sore. It's hard for me to move around—it's mostly because of the cracked ribs that I have," he said. "I also have a broken wrist that's not bothering me so bad."
Valencia admitted he considered backing out of the stunt due to the windy conditions on Sunday but ultimately decided to go through with it.
"You see all the people who are waiting for you to do your thing, and they're so excited, and you know I just couldn't... I couldn't cancel, you know?" he said.
Now, he says the accident has changed his approach to performing.
"I will definitely not take as many risks, as many chances, especially when it's windy," Valencia said.
A GoFundMe has been set up to help cover his medical expenses and rehabilitation. While he has no plans to retire from his 23-year career as a human cannonballer, his focus now is on getting back on his feet—before taking to the air again.

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This can be quite a shock for those who aren't expecting it, but in the searing heat of a Seville summer, the attraction becomes clear. Its principal ingredients, aside from tomato, are peppers, garlic, bread and lots of olive oil. A common dish on tapas menus, pimientos de Padrón are green peppers that hail originally from the town of that name in Galicia, in Spain's lush, rainy northwest. Pimientos de Padrón are fried in olive oil and served with a deep sprinkling of salt. Though generally sweet and mild, their fame stems from the fact that the occasional pepper will be fiery hot – lending a Russian roulette element of surprise to eating them. Less well known to tourists, fideuà is a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy. Fideuà is typically cooked in a paella dish. Jamón, or cured ham, is the most celebrated Spanish food product. 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They're tricky to make and are perhaps best enjoyed at a tapas bar, along with a cold beer. A classic tapas item, albondigas, or meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes. A legendary dish spoken of in almost hushed tones by Spaniards, migas is a good example of how much of Spain's cuisine has evolved from peasant food. It's essentially dry breadcrumbs torn up and fried in a variety of combinations – often served with chorizo or bacon. Migas, handed down from agricultural laborers who had to be thrifty with their ingredients, is comfort food supreme – and in recent times has found its way onto fancy restaurant menus. A prized dish in Spain, bacalao, or salted cod, was brought back for hundreds of years by Spanish fisherman from as far afield as Norway and Newfoundland. The fish is not found in local waters, and it was salted to preserve it on the journey. 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