Can Bombardier’s Q400 save regional air service in the US?
Regional airlines are currently using 50-seat CRJs and Embraer E-145s. However, with the pilot shortage due to the FAA’s 1500-hour rule and rising fuel costs, airlines are looking at alternative aircraft. Some are looking at Bombardier’s Q400.
The Q400 has a maximum range of just under 1,000 nautical miles (1,150 statue miles) at a payload of 7,000 kg (15,400 lbs), and is capable of traveling at a speed of 360 knots (414 miles per hour). This speed, higher than the 200-250 knots that rival turboprops such as the ATR 72 typically fly at, allow the Q400 to compete effectively with regional jets up to about 400-450 nautical miles according to sources at Bombardier.
Airlines push for guidance on airspace safety
With the recent incident involving Malaysia Airlines flight 17, the International Civil Aviation Organization has invited heads of airlines, airports and air traffic control networks to discuss what needs to be done to ensure safety in the skies.
Airlines, represented by IATA, will tell the meeting they urgently need improved access to “neutral information based on objective criteria,” the industry source said.
“Airlines do not have CIA operatives working for them,” said the source, who spoke on condition of anonymity. “At the end of the day, airlines have to decide whether to fly or not based on accurate information.”
15 craziest (and best) hot dogs in the States
One of the iconic foods that you find in the United States is the hot dog. If that’s one of your favorite foods, check out this guide by the Woodford Times to find the best and craziest hot dogs.
Where: Riverpark Location: New York, NY
Beef, pork, and chicken are what you traditionally find in a hot dog. But there’s nothing traditional about the octopus hot dog that Riverpark chef/partner Sisha Ortúzar is serving up. “I really enjoy octopus, and the texture is similar to that of a hot dog,” says Ortúzar. “We realized a tentacle fits perfectly into a hot dog bun and that it’s fun to eat octopus this way, so we added it to our bar menu. We braise, smoke, then grill the tentacles before putting one in a bun with spicy mayo and refreshing cucumber relish.”
(Photo: Bombardier Aerospace)