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Tag: Parachute

  • Inside an airlift to Gaza. Dropping aid from above and the desperate scramble below

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    The Jordanian air force C-130 Hercules cargo plane banked in a slow arc over the Mediterranean, pointing its nose toward Gaza for its approach — the final stage of the intricate ballet that is dropping aid over the war-ravaged enclave.

    Earlier, in a cavernous hangar at a Royal Jordanian Air Force base, soldiers from Jordan, Germany, Belgium, the Netherlands, United Arab Emirates and Singapore assembled to prepare the 79 tons of rice, sugar, pasta, tomato paste, dates and other basic foodstuffs set for the day’s drop.

    Despite the sweltering heat, the soldiers stationed at King Abdullah II Air Base worked quickly, the hangar an ants’ nest of activity as they secured 1-ton piles of aid boxes to pallets, wrapped them in protective fabric, then tightened the rigging before using a forklift to hoist a parachute above each one.

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    No less active were the crews of the seven dark-gray C-130s arrayed on the tarmac nearby, their bellies open as loadmasters prepared the planes for their cargo.

    “We have to get a 100% success rate for the drops,” said Phille, a Belgian soldier whose tattoos, muscular build and clean-shaven head belied the gentle way he spoke as he tied a low-velocity parachute to a pallet. He gave his nickname, in line with the Belgian military’s policy.

    “Everyone works in a chain, and knows exactly what they need to do,” he said.

    Despite all that effort, everyone at the base that day knew that the multinational air bridge to Gaza was a wildly inefficient solution to a problem that by rights should never have existed.

    Since March, Israel has kept the enclave under a near-total blockade, justifying the move as necessary to prevent aid from benefiting Hamas. The United Nations, dozens of aid organizations and Western officials have all rejected that claim and accuse Israel of deliberately starving the enclave’s 2.1 million people.

    In May, Israel created, with U.S. assistance, the Gaza Humanitarian Foundation and charged it with delivering aid to Gaza. Aid groups and governments have excoriated the GHF’s efforts as paltry, inefficient and haphazard.

    GHF’s distribution methods, denounced as poorly planned and executed, have almost always turned deadly as Gazans trying to secure aid have died in the chaos or come under fire from Israeli forces.

    Health authorities in the Strip say more than 1,800 people have been killed near GHF sites, with rights groups describing the GHF’s methods as “orchestrated killing.” Israel and the U.S. insist the GHF is working.

    In the face of blistering international pressure and daily reports of deaths from starvation — aid groups said last weekend that more than 100 children have died from malnourishment — Israel allowed airdrops to resume last month.

    A number of world governments have signed on for air deliveries, their thinking being that some aid entering Gaza is better than nothing. But humanitarians generally view the drops as a last resort. The U.N. and aid groups say the best option is overland — a tried-and-true method that before the war brought 500 truckloads into the Strip per day from Jordan and Egypt.

    The contrast with air deliveries is stark. A truck carries 25 tons, but planes can handle only a little more than half that amount, and even less in the case of hot weather due to strain on the engines.

    Cost is another issue: Operating a C-130 cargo plane — the most common type of aircraft in the Gaza airlift — amounts to roughly $15,000 per hour of flight. A truck costs a fraction of that. The result is that an average food delivery by truck costs $180 per ton, while airdropping is a whopping $16,000 per ton, according to a U.S. Air Force study from 2016.

    This isn’t aid. It’s chaos

    — Nasra al-Rash, Gaza Strip resident

    Once the 18 pallets were loaded, the C-130 heaved itself into the air, then circled lazily over Amman, the Jordanian capital, while the pilots waited for Israeli authorities to coordinate their entry into Gazan airspace.

    Roughly 30 minutes later, the plane headed southwest toward Tel Aviv — the cue for the crew to secure the pallets to the long steel cables running along the body of the C-130 that would deploy the chutes once dropped. Loadmaster Mohammad clipped a line to the cable, then secured himself and waited for the green light as the plane flew over the Mediterranean and positioned itself for the flight somewhere over central Gaza and lowered its altitude to 1,500 feet.

    “Ten minutes to drop,” the loadmaster said.

    The C-130’s cargo doors yawned open, letting in a rush of sea air before Gaza came into view. Moments later, it emerged as a landscape denuded of all color save brown and gray and the occasional red-rimmed maw of a destroyed brick rooftop. Almost every structure appeared damaged or in ruins.

    It was a sobering sight. Though all of the crewmen had seen it many times — Jordan alone has run more than 150 airdrops since July — they pressed their faces to the windows to glimpse the devastated landscape.

    Dropping the aid is a delicate process. The attached parachutes have no GPS guidance systems, and though the pallets descend at a relatively slow 5 meters per second, their weight — 1 ton in most cases — makes them potentially lethal. This weekend in central Gaza, 14-year-old Muhannad Eid was crushed by an aid pallet as he ran toward it.

    “We have to perform the airdrop as a surprise, so people don’t gather below,” Phille said earlier. “If we see people under the plane, we don’t give the green light.”

    When the signal came, one line of pallets raced down the hold’s railing, their chutes ripping open in a flurry of motion as they fell out of the back, one after another. The sound of the engines increased as the pilot climbed higher and swung his way toward the King Abdullah II Air Base once more.

    The parachutes floated down toward the coastline, not far from a cluster of makeshift tents, grapevines, fig trees and the outer edge of residential buildings.

    Waiting for them on the ground was a group of men and boys. Once they saw the parachutes’ bloom, they sprinted toward the landing site. One of the pallets smashed onto the roof of a building. The rest settled nearby.

    That building was private property, but some of the men rapidly scaled the walls. Two reached the roof, cut the parachute cords and dragged down supplies. They divided them. Minutes later, they each walked away, carrying small shares.

    Not far from there, in al-Amer tent camp, dozens of families — about 50 in total — watched in despair.

    “I’m an old man with 10 children and grandkids. What can these airdrops do for us? The poor, the elderly — they get nothing,” said Mutlaq Qreishi, a 71-year-old man displaced from the al-Zaytoun neighborhood of Gaza City, tears streaking down his face.

    “It’s only the strong ones, the looters,” he added. “Every time I try, I can’t make it. My wife just wants tea, some milk — anything from a can. Look at that pallet — it fell in someone’s yard. People are fighting over it like wild dogs.”

    Nearby was Nasra al-Rash, 48, who was displaced from Gaza City with her three boys and two girls.

    “We’re not even allowed to run for them. Every time they drop food, we get nothing,” she said, a quiet rage in her voice. She added people needed a “fair distribution system,” like the one used by the U.N. and other groups.

    “This isn’t aid,” she said. “It’s chaos. A performance for cameras. I’ve never received a single sack of flour, not one can of food, not a spoonful of sugar. We’re being starved, tortured. Enough.”

    Four more planes appeared above and dropped their loads. Several of the pallets, residents said, landed on tents; others snagged on rooftops.

    Standing near her tent, Hanan Hadhoud, 40, shouted at the sky.

    “This can’t go on. I sent my kids to get something — anything — for us. But the young men, they just push children aside,” she said. Now, when she sees the planes coming, she added, she and her family run from their tents.

    “That’s how we live now.”

    Its cargo dispatched, the plane with the loadmaster Mohammad made good time back to base. Though the distance to Gaza could be covered by air in 15 or so minutes, the trip had taken an hour and 50, at an estimated cost of $200,000 to $250,000.

    Mohammad and the other crewmen secured the loose rigging and packed their equipment before walking to their pickup truck for the ride home. They drove off, giving one last look at the plane as the ground crew scurried around, readying it for the next day’s drop. In the hangar, the ballet started anew.

    Times staff writer Bulos reported from Jordan. Shbeir, a special correspondent, from Gaza.

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    Nabih Bulos, Bilal Shbeir

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  • Parachute Attempts to Pump Up the Volume in Avondale

    Parachute Attempts to Pump Up the Volume in Avondale

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    Welcome to the Scene Report, a new column in which Eater Chicago captures the vibe of a notable Chicago restaurant at a specific moment in time.


    Parachute HiFi opened without fanfare, and that’s not what folks would expect from James Beard Award-winning chefs Johnny Clark and Beverly Kim. Parachute was a tour de force, a stunning restaurant that showed both Korean flavors in a different light to Chicago and the rest of the country.

    But a decade after opening along Elston, and igniting Avondale as one of the hottest dining neighborhoods in America, Kim and Clark have shifted gears. Parachute HiFi marks their latest attempt at reinventing themselves. While they hope to eventually bring back Parachute in all its fine dining glory to a Downtown Chicago space, their focus right now is to bring back some fun to Elston. Parachute HiFi opened in early September at the former Parachute space, 3500 N. Elston Avenue.

    The Wait: Parachute was a fine dining restaurant and thanks to its Michelin-star status and notoriety in the Korean community, finding a table without a reservation was nearly impossible during its peak. HiFi moves away from that with more of a local community feel — they don’t take reservations. Don’t have plans? Find a barstool with your name on it. Need a quick weeknight dinner? Just walk in and grab a table.

    The Vibe: In some way, Clark and Kim’s restaurant down the street, Anelya, provided a blueprint for the next iteration of Parachute. Anelya serves Ukrainian comfort food and the Ukrainian music is essential in creating an environment that elevates a country’s culture that hasn’t been showcased too much in Chicago’s restaurant scene.

    Clark admits he’s a bit of an audiophile, having collected vintage speakers and visitors will see some of those pieces on display, and he’s ventured as far as exotic locales like Peoria to source. There’s a DJ booth at the front of the bar. Kim and Clark have no prior experience spinning records, but they planning on hosting themed music nights. But the couple isn’t handling all the music. In recent nights, DJs have played soul, funk, Japanese pop, French yeyé, and more.

    There’s a tradition of Korean pubs with tall beers, small plates, and karaoke. That’s something the Chicago area has been recently introduced to, with places like Miki’s Park in River North, and New Village Gastropub in suburban Northbrook. Parachute HiFi captures the casual nature of these pubs and it may remind customers of another Avondale institution across the street. Irish pub Chief O’Neil’s has been around since 1999 and possesses a come-as-you-are atmosphere. The original Parachute was family-friendly, an oddity for Chicago’s fine dining restaurants. HiFi, somehow even as a bar without a children’s menu, is even more so. It’s a throwback, like those Chicago pubs of yore, when children were taught that local bars were safe spaces, places they could find shelter if they were in danger and needed support. It’s Chicago tavern culture, don’t argue with it.

    What to Eat: They’re not pigeonholing themselves at Parachute HiFI. The menu features a mash-up of Korean, Chinese, Thai, Japanese, and more. The chefs have avoided talking about the food too much because they want to pique people’s interest without spoiling any surprises or having cynical folks making knee-jerk conclusions. While different from Parachute’s original menus, Korean food can often be misunderstood, and Kim remains sensitive to those conclusions, whether it’s complaints about prices or Koreans complaining that the food tastes different from what they grew up eating.

    Salmon nigiri and seasonal veggies with walnut ssamjang dip.

    Riff on pad Thai with Korean rice cakes.

    HiFi’s menu is tidy. The must-try starter is the salmon nigiri. It’s nice, light, and taste. A great snack. There’s a burger on the menu. It’s a double-griddled patty made with beef from Slagel Family Farm, well seasoned and ground with short rib. It comes sliced with bacon in a shallow pool of comte fondue. These types of fondue burgers seem to be enjoying a popularity surge, and thanks to the pickles, this one is a winner.

    Since our visit fell on a Wednesday, the bing bread — one of Parachute’s most beloved items, and a menu item of great consternation for the owners when it comes to labor and expenses — is back. The fabled items were removed from Parachute’s menu in 2022, but it’s back once a week at HiFi on Wednesday. It’s as good as fans will remember. Rice cakes get the deluxe treatment with a Thai tweak. The tteokbokki pad Thai — get it with shrimp — was stellar. The french fries, which come with banana ketchup, are also some of the better crispy spuds in town.

    What to Drink: There’s not a huge N/A menu, but plenty of wine — Kim and Clark made an investment in good wine at Wherewithall, and it’s apparent that commitment has spilled over to their other projects. There is also a nice selection of sool and sake. House cocktails include the Whisky Apple made with Granny Smith apples, and the Blueberry Pancakes made with brown butter mezcal, blueberry maple, and egg.

    Mind you, Kim says the menu has gone through some tweaks, so don’t be surprised to find a few changes.

    The Verdict: Kim and Clark badly want to give Avondale something locals will appreciate. The execution of their food is high level — here’s another reminder that Parachute was a Michelin-star winner. It was early in the night, so I can’t be certain, but it feels like HiFi needs to let its hair down a little bit and embrace the bar side. Confidence comes with experience. For example, a recent visit to New Village Gastropub showed a much more energetic vibe inside a much larger suburban space. Parachute HiFi packs a lot inside a tiny footprint, and the restaurant was open only for a few weeks when I went. Once the crew stops playing it safe and leans into its weird side, HiFi could be a home run. For now, it’s an intriguing experiment in rebooting a dining destination into a casual haunt.

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    Ashok Selvam

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  • 16 SWAT team members injured in explosion at FBI training facility in Irvine

    16 SWAT team members injured in explosion at FBI training facility in Irvine

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    Sixteen members of the Orange County Sheriff’s Department SWAT team were injured Wednesday afternoon in an explosion at an FBI training facility in Irvine, according to authorities.

    The explosion occurred around 1 p.m. in a small building at the Jerry Crowe Regional Tactical Training Facility, according to Sheriff’s Sgt. Frank Gonzalez.

    The SWAT team was conducting its annual joint training with a bomb squad at the time, he said. The FBI wasn’t involved and had lent them the facility for the exercise.

    Fifteen people were taken to hospitals. One person sustained a leg injury that will require surgery but is not life-threatening. Two others have superficial wounds, including back and leg injuries. The 13 other people went to the hospital as a precaution because of dizziness and ringing in their ears, but many have already been discharged.

    The FBI training facility is on the grounds of the former El Toro Marine base.

    Gonzalez didn’t have more information about what could have caused the explosion.

    “That’s gonna be part of the investigation,” he said. “Trying to figure out exactly why that happened.”

    The Sheriff’s Department and the FBI are investigating the incident.

    Times staff writer Richard Winton contributed to this article.

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    Summer Lin

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  • Parachute, Chicago’s Pioneering Modern Korean Restaurant, Is Closing After a Decade

    Parachute, Chicago’s Pioneering Modern Korean Restaurant, Is Closing After a Decade

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    Parachute, a pioneer that’s hailed as one of the best modern Korean restaurants in America, is closing its doors.

    The restaurant served as a vehicle for chef Beverly Kim to channel her family’s heritage into something Chicago has never seen before. In May 2014, Kim and her husband chef Johnny Clark opened a destination-worthy restaurant on a quiet stretch of Elston, one of the first to bring upscale dining to Avondale. Nowadays, the neighborhood is grouped as one of the best dining districts in the country with restaurants like Thattu, Smoque Steak, and Honey Butter Fried Chicken.

    Parachute presented Korean cuisine in a way few have ever seen in Chicago. “Upscale” and “elevated” can be heard as restaurant cliches. But Parachute helped educate the average Chicagoan who had little knowledge surrounding Korean cuisine a decade ago save familiarity with Korean barbecue. Parachute earned a Michelin star from 2014 to 2021. In 2019, Kim and Clark won the James Beard Award for Best Chef: Great Lakes. Both have been active in community endeavors. They founded the Abundance Setting, a group that supports working mothers in the hospitality industry.

    The restaurant at 3500 N. Elston Avenue will close on Saturday, March 23, according to a news release.

    Beverly Kim and Johnny Clark at the 2022 James Beard Awards.
    Barry Brecheisen/Eater Chicago

    “Every story has a beginning and an end. And while this chapter of Parachute is closing, it is not the final page,” reads a statement posted to the restaurant’s Instagram page. “We expect to bring something new and exciting to the space under the Parachute umbrella in the not-so-distant future.”

    Kim and Clark, who own a second restaurant Anelya — just a few doors from Parachute — say in a news release that they plan on renovating the space and opening a new restaurant. They add they’re also searching for a larger space in Downtown Chicago that could house Parachute.

    When the restaurant opened in May 2014, the menu featured items like bing bread, more skewed toward Korean American tastes. The restaurant would temporarily close during the height of the pandemic in 2020. Kim and Clark would reopen the restaurant two years later in 2022 after the space underwent a light renovation. Kim made big changes to the menu, including saying farewell to that bing bread, in favor of a more traditional Korean menu.

    During the pandemic in March 2020, the couple hung tough and were one of the first fine dining restaurants to adapt their menus for takeout and delivery as the state kept dining rooms closed. It was unheard of for a Michelin-starred restaurant to offer a takeaway option.

    Kim and Clark weren’t immediately reached for comment, but stay tuned for details about what they plan next in Avondale and Downtown Chicago.

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    Ashok Selvam

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  • Celebrity Interior Designer Jake Arnold Shares His Best Design Advice

    Celebrity Interior Designer Jake Arnold Shares His Best Design Advice

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    I’m hoping you can walk me through that creative and aesthetic journey and how long it took you to understand what you really liked, what your design sensibilities were, and how to ensure it was cohesive.

    In the beginning, you say yes to everything. You bite your tongue, and you keep it moving. When I first started, I’d worked for other people. It was at a time where I think Instagram and social media was not as prevalent as it is today. I was able to hone in on what I was attracted to and what I liked.

    Growing up in England, where it’s all rooted in tradition and everything has a purpose, meaning, and context, and then coming to Los Angeles, where you can build and do whatever you want— that’s why I was so drawn to coming here. You really could express creativity on a personal level.

    Because of the context here, you can do what you want. The landscape allows you to have an English Tudor next to a Spanish revival house. It’s really all over the map.

    I think, at the beginning, when I started, I was always drawn to darker, more layered cozy spaces because that’s what I grew up around. Everyone here at the time was doing beachy, and everything was blues—that kind of California beach vibe at the time. I was painting people’s rooms black. I think a huge part of it was risk-taking. But I was also very fortunate that I met people along the way who inspired me and expanded my horizons. 

    Two of my first-ever clients—one being Julianne Hough and one being Katherine Powers—really evolved my style. I think it’s just important to, along the way, while you’re honing in your craft, to be very open to being inspired and allowing yourself to evolve through others.

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    Madeline Hill

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