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Years after learning about the existence of Japanese whiskey from Bill Murray, an American bourbon lover travels to the Land of the Rising Sun to taste its finest spirits

By The Hub team

The white and yellow dots spread out farther than the eye can see, seemingly even beyond imagination. These lights, millions of them comprising Tokyo at night, helped make the Park Hyatt's New York Bar famous. After all, the bar and its view, 52 stories up, were an instrumental part of Sofia Coppola's 2003 paean to love and jet lag, Lost in Translation.

That movie turned this bar into a mecca for film fans, and in a way it provided the reason for my maiden voyage to the Land of the Rising Sun, as well. Only I'm not here as a cinephile. I've crossed 13 time zones to drink Japanese whiskey—a phenomenon I was awoken to by Bill Murray's Oscar-nominated performance. You know the one: “For relaxing times, make it Suntory time."

"My love for brown spirits and my lifelong fascination with Japan were inevitable bedfellows."

When I first saw Lost in Translation, 15 years ago, my reaction to that line was probably exactly what Coppola intended: Japanese whiskey? Bill's really selling out… As a recent college graduate whose budget couldn't handle much beyond the occasional bottle of Maker's Mark, I had no idea how wrong I was. In fact, Suntory, the maker of the now famed Yamazaki, Hakushu, and Hibiki whiskeys, was just launching itself into the global consciousness. In 2003, the Yamazaki 12-year won a gold medal at the International Spirits Challenge, and from 2010 on, Suntory whiskeys raked in golds, with the company winning Distiller of the Year four times. In 2014, Whisky Bible author Jim Murray called the 2013 Yamazaki Single Malt Sherry Cask the best whiskey in the world. Bottles from Suntory and its main competitor, Nikka, became nigh unavailable in the U.S. (The cheapest bottle of that 2013 Yamazaki Sherry Cask I can find online is $3,500.)

A vintage Nikka Whiskey logoA vintage Nikka Whiskey logo

During the years that Japan's distillers were rising like the sun over the Pacific, I was busy fostering a determinedly American predilection for bourbon. While I systematically worked through the ever-shifting catalog at my excellent neighborhood bar—The Page in San Francisco—Pappy Van Winkle was going from a $15 pour I'd order when I was feeling mildly indulgent to a symbol of the cruelty of supply and demand. I visited Kentucky on several occasions, tasting my way down the Bourbon Trail, from Clermont (the home of Jim Beam, which Suntory bought in 2014) to Loretto (my beloved red wax–topped Maker's) to Lawrenceburg (Four Roses, William Faulkner's favorite, which another Japanese company, Kirin, bought in 2001) to Frankfort (Buffalo Trace, where Pappy is made, along with another of my regulars, Eagle Rare). And when I crossed the pond to Ireland, my two must-visits were James Joyce's house (as a thank-you for “The Dead") and the Jameson distillery (as a thank-you for the many, many shots I've taken after Giants playoff victories).

My love for brown spirits and my lifelong fascination with Japan—which I owe to my Kurosawa-worshipping father—were inevitable bedfellows. So, finally, this spring, I decided to make my way across hemispheres to learn exactly what makes Japanese whiskey so good—and to drink as much of it as possible.

A jazz band at the New York Bar in TokyoA jazz band at the New York Bar in Tokyo

Naturally, I've started at the New York Bar. I'm seated at a long communal table, listening to a jazz singer do the Eagles' “Desperado" (it was Simon & Garfunkel's “Scarborough Fair" in Lost in Translation) as the manager, Moritz Kam, sets four single malts in front of me: a Yamazaki and a Hakushu from Suntory, a Yoichi and a Miyagikyo from Nikka. “What is notable about Japanese craftsmanship is the aim for perfection," he tells me, before offering a lament I'll hear often this week: “Even in Japan, you are not able to find some of the vintage whiskeys."

My first glass contains one of the most coveted whiskeys in the world: the Yamazaki 18. It's smooth, oaky, a little sweet, with a profile somewhat reminiscent of a Macallan. The Yoichi and Miyagikyo are peatier, smokier, while the Hakushu pushes those characteristics even further, leaving a lush layer of oil on my tongue. While each stands out from the others in subtle ways, I can't help but think they're siblings who started in the same home but took different paths to success.

Scotland is, of course, where all of the world's whiskeys can trace their roots. But the fathers of Japanese whiskey, Shinjiro Torii and Masataka Taketsuru, hewed closer to the original than anyone else (even spelling the word à la the Scots, without the “e"). The story begins in 1899, when Torii opened an imported-wine shop in Osaka. A few years later, he produced a popular sweet port wine and funneled the profits into building a distillery just outside Kyoto.

High-quality water feeds a pond at the Yamazaki DistilleryHigh-quality water feeds a pond at the Yamazaki Distillery

I learn all this from plaques inside that very distillery. I've taken the Shinkansen bullet train two and a half hours from Tokyo to the ancient imperial capital to visit Yamazaki, the birthplace of Japanese whiskey. At the entryway, I'm greeted by a tour guide, who explains that Torii built the distillery here in 1923 to take advantage of the local water and climate. “Yamazaki water has been famous for its pristine quality since ancient history," she says, “and the damp and misty and humid environment is very suitable for aging whiskey in casks."

We continue inside, past the mash tuns and fermentation tanks, where malt, much of it imported from Scotland, is turned into the spirit's base, wort. We follow the pipeline of fermented liquid to a long hall where two rows of copper pot stills of varying shapes and sizes (each of which imparts a different flavor) distill the wort down to new-made whiskey—what we in the States call moonshine. As we walk, my guide breaks down Suntory's history. “Shinjiro's dream was to make a whiskey that would suit the taste of the Japanese," she says, “because when he started the business, he imitated Scotch whiskey, and Japanese were like, Oh, this is too peaty—we don't like this."

Copper pot stills at the Yamazaki DistilleryCopper pot stills at the Yamazaki Distillery

That first whiskey, 1929's Suntory Shirofuda (“white label"), may not have been a world-beater, but in 1937 the company put out a second one, Kakubin, which sold well throughout Japan. In the 1960s, highball bars began popping up, specializing in what has become Japan's signature cocktail—a diluted, highly carbonated whiskey soda. Highballs continued to grow in popularity into the 1980s, and in 1984 Keizo Saji, Torii's son and successor as Suntory president, put out the first Yamazaki single malt. The high-end Hibiki blended whiskeys (which contain both malt and corn liquor) followed in 1989. In 1994 came the Hakushu single malts, which are made at a gorgeous distillery in the Japanese Alps and are now nearly as prized as Yamazakis.

Our next stop on the tour is the aging warehouse. Yamazaki uses several types of cask: American white oak, Spanish sherry casks, French wine casks, and mizunara, an oak that grows on the northern island of Hokkaido. Whiskeys are aged in the different casks for years—sometimes as much as three decades—and then the blenders combine them. A common misconception is that single-malt whiskey comes from single casks; actually, expressions from various casks are blended to make a more complex final product.

At the end of the tour, I meet Shinji Fukuyo, Suntory's chief blender and the creator of the gold medal–winning Hibiki Japanese Harmony. Fukuyo got into the business while in college because one of his professors noted that he “seemed to like whiskey"; he worked at Hakushu and then at Morrison Bowmore in Scotland before coming to Yamazaki. As we stand next to a floor-to-ceiling window, looking out on a hillside bamboo grove, the bespectacled 57-year-old takes me through the tasting process for his brainchild.

Suntory Chief blender Shinji FukuyoSuntory Chief blender Shinji Fukuyo

He lines up 10 slim bottles ranging in color from pale flax to deep amber. Two are grain whiskeys, two are Hakushu malts, six are Yamazaki malts. (Two of the latter are aged in sherry casks.) He offers notes as we sip and spit in the same fashion as Suntory's blenders. The sherry cask whiskeys taste “like dried fruits." The grain whiskeys are “similar to bourbon—calm, sweet, easy to drink." A heavily peated Yamazaki is medicinal, “like you were in a hospital." A mizunara-aged Yamazaki has a “very elegant, spicy top note, an important aftertaste for Japanese Harmony." Finally, a whiskey aged in French oak wine casks is “the best sweet—mild, like a strawberry." I'm jealous when I discover that Suntory's blenders taste 200 to 300 whiskeys a day in search of the ideal combination of these flavors. The proportions are always changing, because each vintage—indeed, each cask—can taste different from the last.

As the country's whiskey has grown more popular overseas, Fukuyo says Japanese people have increasingly come to treasure it. “We have drunk whiskey for a long time, but now we've got a lot of awards, and foreigners can come to Yamazaki, so Japanese people ourselves are starting to get proud of Japanese whiskey.

The Yamazaki Whiskey MuseumThe Yamazaki Whiskey Museum

After profusely thanking Fukuyo, I head downstairs to the Yamazaki Whisky Museum, where hundreds of bottles from across the whiskey color spectrum are lined up on backlit shelves. There's also a tasting counter, where I order a Yamazaki 18, a Hibiki 21, and a special Yamazaki aged in a type of cask called a puncheon. As I bring them over to an empty barrel-top table, an elderly Japanese man in a rather Scottish getup—argyle sweater vest and newsboy hat—comes over. He speaks a bit of English, and he tells me his name is Genji and he used to work as a tour guide here. (He's retired but still carries his old business card.) “I come here every day," he tells me, to have a drink and chat with tourists. He points out his favorite whiskey on the menu, the puncheon cask, and when I motion toward that very dram in my flight, he smiles broadly. I have one of the bartenders snap a photo of us, and I promise Genji I'll come back to Yamazaki soon.

I've flown halfway around the world to drink Japanese whiskey, and now I'm going a little farther. After a night perusing the eight-page whiskey menu at Bar Cordon Noir—a smoky, jazzy place just around the corner from Kyoto's bar-lined Pontocho Alley—I find myself touching down in Sapporo, Hokkaido's largest city. Here, I meet Emiko Kaji, who's giving me a tour of the Yoichi Distillery, the original home of Japan's other major whiskey maker, Nikka.

The Yoichi DistilleryThe Yoichi Distillery

It's the last week of April, and while Kyoto was warm and humid, here the skies are gray, with daytime temperatures dipping into the 40s. (While cherry blossom season has come and gone in Kyoto and Tokyo, the sakura have yet to bloom in Sapporo.) That's not to say it isn't beautiful; the train ride from Sapporo to Yoichi—broken up by a phenomenal sushi lunch at Masazushi in the small city of Otaru—skirts the rocky coast of the Sea of Japan, with snow-blanketed mountains rising all around.

There's a reason Masataka Taketsuru chose to open his distillery here. The Nikka founder, who was born into a Hiroshima sake-brewing family, had moved to Scotland in 1918 to study chemistry (i.e., distilling). There, he met a Scottish woman, Rita Cowan, who he married and brought back to Japan—an international romance that was the basis for Massan, a hit TV series that aired on NHK, Japan's national broadcaster, in 2014 and 2015. Taketsuru began working at the Yamazaki Distillery in 1923, but he had a fundamental difference in philosophy from Shinjiro Torii. While the Suntory founder wanted to produce a whiskey for the Japanese palate, his counterpart was determined to make authentic Scotch whiskey.

So, in 1934, Taketsuru decamped for Hokkaido, where the cold climate, rocky seashore, oak forests, natural reserves of grain, and peat bogs all reminded him of his wife's homeland. As I walk two blocks through a biting rain from the Yoichi train station to the distillery, I feel as if I'm at a crossroads where Japan and Scotland meet. The facility's exterior looks like a stone-walled Scottish castle—but with Eastern-style pitched red roofs.

Charring a barrels in the cooperage at the Yoichi DistilleryCharring a barrels in the cooperage at the Yoichi Distillery

At Yoichi, I get to see some of the more industrial aspects of production. This is the last distillery in the world that heats its stills with coal, and in the stillhouse I watch as a safety-suited employee shovels coal into the furnace below one of
the six two-story-tall copper pots. “It's like a kettle on a direct fire, so it's very difficult to control the flame," Kaji says. “Our craftsmen have to look after the flame every seven or eight minutes from morning through evening. It's a tough job, but we stick to the coal fire because it makes a distinct flavor."

From here, we walk across the campus to the cooperage. In a space the size of a racquetball court, I watch as a cooper, Hiroaki Nishizawa, hammers the steel rings off a freshly charred cask. He sprays water into it, motions me close, and waves his hands over the top of the barrel, wafting a heavenly vanilla, banana-ester smell into my face. I'm woozy. Then he rolls another barrel onto a steel rack in front of an industrial torch. When he flips the switch, the barrel begins to slowly rotate, and when the torch turns on, a firestorm ensues, bursting into and out of and around the barrel in a hypnotic hail of sparks. After about five minutes, he flips the switch off. I ask Nishizawa, who has been a cooper for eight years (he shoveled coal prior to that), how he knows when to stop.

"When the torch turns on, a firestorm ensues, bursting into and out of and around the barrel in a hypnotic hail of sparks."

“There's no clear written manual," he replies. “I learned from my senior. Now we use a machine, but before that everything was done manually, so it was very difficult to do it right."

While the demonstration is spellbinding, I'm beginning to wonder when I can get a drink. As if in anticipation of that question, Kaji waves me toward the tasting bar, which is lined with tartan-patterned place mats. I want something I won't be able to get in the States, and the bartender brings three limited-edition single malts, each named after its flavor profile: Sherry & Sweet, Woody & Vanillic, and Peaty & Salty. The first is dark amber in color, and as I'm about to say that it reminds me of Macallan (which is also aged in sherry casks), bagpipe music comes on the stereo. The second has a strong bourbon character, thanks to American oak casks. The third is very peaty and salty (truth in advertising!), heavily influenced by the sea, surely the closest to what Taketsuru was going for. I posit that it's like three different musicians playing the same piece of music, and Kaji nods

A worker shovels coal into a fire to heat a still at the Yoichi DistilleryA worker shovels coal into a fire to heat a still at the Yoichi Distillery

For my last sample, I try a limited-edition Nikka Coffey Grain, a higher-proof variation on the distillery's best-seller in the U.S. This one has an even stronger bourbon characteristic than the Woody & Vanillic, as it's made from corn. It's interesting, I say to Kaji, that one of the best-selling products from the Japanese distillery most closely associated with traditional Scotch-style whiskey isn't really a Scotch-style whiskey. I wonder, is it an advantage for Japanese distillers that they don't have as long a history as the Scots and the Kentuckians? That there's more freedom, less of a demand that they adhere to tradition?

“Yes, we have a lot of freedom to be more flexible and to experiment," she replies. “We don't need to stick to tradition. [But] we firmly believe that innovation starts from tradition."

Visiting Japan's most hallowed distilleries is a great way to learn about what makes the liquor here so good, but there's only one way to really get at the heart of a place's drinking culture: visit its bars. So, upon my return to Tokyo, I head for Shot Bar Zoetrope. Hidden on the third floor of an unassuming building on a quiet side street in the otherwise neon-blasted neighborhood of Shinjuku, this might be the single best place in the world to drink Japanese whiskey.

Atsushi Horigami pours a dram at Tokyo's Zoetrope Shot BarAtsushi Horigami pours a dram at Tokyo's Zoetrope Shot Bar

The bar is tiny—about the size of a New York City studio apartment, with a half-dozen or so stools at the bar, plus a couple of tables. When I walk in early in the evening, an old black-and-white Hollywood film is playing silently on the far wall, and there are only two people inside. One of them is Atsushi Horigami, who opened Zoetrope 12 years ago. He looks a bit like a middle-aged Pat Morita in a Hawaiian shirt, and he's standing in front of an astonishing wall of whiskeys that contains difficult-to-find bottles from all over Japan. Why, I ask him, did he fashion this tiny portal to heaven on earth?

“I like whiskey," he says. “Basically, I am a geek. Before I opened this bar, I visited so many other whiskey bars, but always the bartenders didn't know about Japanese whiskey."

Horigami estimates about 70 percent of his customers are foreigners, and right on cue three more Americans walk in. As he's seating them, I start chatting with the other guy at the bar, who's named Steel. He's in his mid-20s, with long hair and a blackout arm tattoo, and it turns out he's a bartender at Minneapolis's acclaimed Esker Grove restaurant. Much like me, he's come to do a drinking tour of Japan. So, what does he think of the whiskey?

“Hopefully, it'll be the next big thing in America," he says. “It's some of the best whiskey I've ever had, especially for cocktails. Once people try it, they're not too deterred by how expensive it is—they usually want to stay on it. People come in and ask about it all the time. They're like, 'Ah, Japanese whiskey,' and I'm like, 'Man, I only have Toki'"—an export-only Suntory whiskey made largely for highballs.

It's not a problem that's going away anytime soon. While Japanese companies are working on newer products, like Toki, Hibiki Japanese Harmony, and Nikka Whisky From the Barrel (which Nikka began exporting to the U.S. this spring), the aging process required for vintage whiskeys makes it impossible to ramp up supply in a timely fashion. For that exact reason, earlier this year Suntory discontinued the very bottle Murray is shilling for in Lost in Translation: Hibiki 17.

But, as I sit at the bar at Zoetrope, talking with my new friends and sipping whiskeys from Fuji Gotemba and Mars Shinshu—two smaller distilleries whose products are also (surprise!) exceedingly difficult to find abroad—I try not to focus on the privations that my fellow Japanese whiskey lovers and I will face in the years to come. Instead, I take heart in the good news: that a shared love of whiskey has helped connect me and these two bartenders from opposite ends of the planet. We don't need a translator. As Murray tells Scarlett Johansson: “The whiskey works."


United cargo connects products to people all over the world this holiday season

By The Hub team, November 23, 2020

Critical medical shipments – Check.

High-tech electronics – Check.

2.7 million pounds of lobster? Check.


While this year's holiday gatherings will look a little different, millions of people around the world will still carry on the tradition of celebrating the holidays with a meal.

As the appetite for different types of food from all over the world increases, so does the need for safe and reliable transport. Fish caught in the United Kingdom can depart at breakfast and arrive in Washington D.C. in time for dinner. Thanks to United Cargo's expansive network, we are longer constrained by global distance or the seasonality of a product,

United Cargo plays a big role in transporting shipments with a limited shelf life around the world. Packed in between the latest electronics from Asia and the hottest fashion items from Europe, our aircraft carry a variety of perishable shipments like flowers, fruit, meat and vegetables, where speed and careful handling keeps them fresh. Whether it's cherries from Washington State or vegetables from Peru, our temperature-controlled shipping processes and vast global network helps move these commodities all over the world.

While the holidays are an exceptionally busy time of year for shipping perishable items, United Cargo transports these critical goods for people all over the world year-round. Earlier this year, United Cargo moved nearly 190,000 pounds of fresh produce to Guam for the U.S. Department of Agriculture's Coronavirus Farm Assistance Program to support communities impacted by COVID-19. Additionally, with the holiday season here, we anticipate the cargo holds of our aircraft to be full of grocery store replenishments, including staples like turkey and ham, hitting shelves across the globe.

We take pride in our role to make sure perishables and produce arrive on time and at the peak of freshness. These products sustain, feed and nurture the world, and consumers around the globe depend on them every single day.

Since March 19, United has operated nearly 8,000 cargo-only flights, moving over 272 million pounds of cargo on those flights alone. United Cargo is proud of the role we play maintaining the global food supply chain and helping people access commodities from all over the globe.

Bon appetit!

Happy Veterans Day

By The Hub team, November 11, 2020

With thousands of veteran and reservist employees at United, we are incredibly grateful for their dedication, courage and bravery. Not only do they serve our country, they also bring a standard of excellence and professionalism to work on a daily basis.

We are thrilled to celebrate and thank our veteran and reservist employees this Veterans Day. We asked a few of them to share stories from their experiences while enlisted. Read a few of them below!

Larry Ferrarini, ORD Lead Ramp Service

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Tiffini Wilson, ORD Customer Service Representative

Tiffini served in the U.S. Navy Reserves from 1999 to 2013. She came from a military family and always knew she wanted to serve. In her experience, the Navy has a real sense of brotherhood and sisterhood. She feels proud that she is able to serve her country and other people get to stay home and feel safe.

Tiffini has worked at United for 24 years and feels grateful that her supervisors have always been supportive of her military service and flexible when she was deployed. She even received care packages from colleagues when she was serving in the Middle East. She has learned that being a leader is about listening, in the military and at United. She applies that mentality to when she is working with customers, as well. She says, "sometimes people are having a bad day and need to vent and be acknowledged."

Thank you for your service, Tiffini!

Terry Blake, DCA First Officer B767/B757

Terry joined the U.S. Air Force in 2014 and is currently serving. He says, "The military is a great career and I am proud that I have been given the opportunity to serve my country and the State of West Virginia." During his time in the service, he has been working aeromedical evacuation missions where he moves the critically wounded warriors from combat zones to hospitals in Europe and the U.S. He feels lucky to fly for United and work with many great people. He is proud to work alongside ALPA professional pilots and all the other employees at the company.

Thank you for your service, Terry!

Katherine McDonald, HR Partner Senior Manager

Katherine served six years in the Michigan Air National Guard and says, "For me, serving is a calling. It means serving this great nation and being ready when needed." She joined the military to belong and contribute to something bigger than herself. When she was applying for her job at United, she found information about the United4Veterans business resource group on the company website. This increased her desire to work for a company that she could bring her military experience to and be celebrated. "The inclusivity I feel at United makes me feel so valued, both as an employee and as a veteran. I am so grateful to work for a company that is committed to our military employees and customers."

Thank you for your service, Katherine!

Troy A. Engholm, DEN Ramp Service

Troy served in the U.S. Air Force from 1983 to 2013. He says, "I loved serving 30+ years in our United States Air Force because it gave me a sense of accomplishment, satisfaction and pride to know that I was serving in the best Air Force, with the best professionals, the world has ever seen."

After serving, Troy joined United in 2015 and has loved it ever since. He believes this profession allows us to connect families together and provide a multitude of experiences for our customers. They get to see the world. The most rewarding part of his job is when he sees joy on a customer's face.

Thank you for your service, Troy!

Fred "Motown" Crowell, ORD Lead Ramp Service

Motown served in the U.S. Army from 1969 to 1970. Motown grew up in Detroit and aspired to follow in his brother's footsteps by applying to a job at United. Just after he was hired, he was drafted to the Army and was on active duty in Vietnam. His unit was the first to invade Cambodia. His unit that served together still meet up every year in Washington D.C. at the Vietnam Memorial.

When he returned home, he returned to United and has been here for 53 years. Over the years, he's been able to travel with his family around the world and even take his wife back to Vietnam and show her where he was stationed.

Thank you for your service, Motown!

Garrett West, Regional Director Aircraft Maintenance ORD

Garrett served in the U.S. Marines for 7 years and 1 year in active reserves. From childhood, he had always dreamed of becoming a United States Marine. He has been grateful to serve with many different people from all types of backgrounds. And, he has many fond memories and experiences of cruising the Mediterranean when he was part of the Marine Amphibious Ready Group. He says, "Having the honor to wear the EGA (the Marine emblem that includes an Eagle, Globe and Anchor) and to represent and serve our great nation is beyond words."

Garret began his career at United as a frontline technician and has worked to a Hub leader. He says, "As we all press on and continue to work through challenges, the tenacity of our employees across the board and working alongside so many dedicated people has done nothing but instill confidence in our future."

Thank you for your service, Garrett!

Pete DeLeon, ORD Lead Customer Service Representative

Pete served in the U.S. Marines from 1977 to 1984. He grew up in a military family and had a desire to join early on. During his time in the Marines, he traveled all over the world, including to the American Embassy in Cyprus; Lima, Peru and Okinawa, Japan. He has a great sense of pride for his time in the service and feels grateful that he could give back to his country.

After the Marines, Pete joined United 33 years ago. He has held many roles in various places across the system. First, he was a load planner in Miami, then moved to New Orleans where he was the chief coordinator during Hurricane Katrina. Pete says, "I thoroughly enjoy what I do on a daily basis, working with and assisting customers. I enjoy the people I work with I look forward to coming to work on a daily basis as every day is different at the airport."

He says the Marines taught him how to be professional, treat people with respect and to make quick decisions when necessary. He always goes the extra mile for customers and colleagues.

Thank you for your service, Pete!

Steve Driver, ORD Customer Service Representative

Steve served in the U.S. Army for 20 years from 1976 to 1996. He says, "It was my honor to serve my country. I was very proud to be a part of the U.S. Army and protecting my country. The camaraderie was amazing. The way my unit worked together to complete missions was not like anything I've ever been a part of before. Wearing the uniform gave all of use a sense of pride." He has worked with United for over 23 years and he describes his time as very rewarding. He enjoys working with his coworkers and learning about the industry every day.

Thank you for your service, Steve!

Jim Herrera, ORD Lead Customer Service Representative

Jim Herrera served in the U.S. Marines Reserve from 1976 to 1985. Though he served after the Vietnam war, he saw the impact of that on his fellow veterans. Over time, he has seen a great shift in positive support for veterans and he is very grateful for that. He has been with Untied for over 42 years. He is grateful for the stability his career at United provides for him to do what he loves and raise his family.

Thank you for your service, Jim!

Session Martin, ORD Lead Customer Service Representative

Session served in the U.S. Army for 3 years and 9 months. He says that his time in the service means everything to him. He is proud to have been part of the team and did his duty to preserve our lifestyle in America. "I feel like I owned that to my country. If I had to do it again, I absolutely would," says Session. Even after 51 years at United, Session still says he is having a good time, he enjoys coming to work every day. His favorite part is connecting with the customers and networking with people.

Thank you for your service, Session!

Troy VanderWeyden, DCA First Officer B777

Troy has been flying the Air National Guard for the past 10 years. His missions include aeromedical evacuations, strategic delivery of troops and cargo across the globe, as well as humanitarian aid flights. Five years ago, his lifelong dream was fulfilled when he was hired by United. A special family connection is that his father is also a United pilot, Captain Alan VanderWeyden.

Troy shares, "United is extremely accommodating and appreciative of my and everyone's military obligations and offers endless support. The DCA Flight Operations has a strong relationship with the West Virginia Air National Guard and reflects highly on the Flight Operations folks and our personnel in the unit."

Thank you for your service, Troy!

Scott Kirby, CEO

'No excuses.' Fellow U.S. Air Force Academy grads are familiar with a lesson in leadership that I still apply in my work today.

This simple saying teaches freshmen cadets to take responsibility in solving problems, no matter whose fault it is. At @United I see this mantra in action every single day. Not one United team member caused this current crisis, but we are all 100% focused on solving the impact it has had on our company. Veterans Day is the perfect reminder that the thousands of veterans at our company — including the colleagues in these photos — are part of that charge. It's an honor to have so many veterans in our ranks.

Making our app more accessible for people with disabilities

By The Hub team, October 28, 2020

We're proud to launch a redesigned version of our United app to make it easier for customers with visual disabilities to manage all aspects of day-of travel, including check-in, viewing reservation details and flight status, bag tracking and more.

This latest version of our app is now available to both Android and iOS users, and it offers increased color contrast and more space between graphics. Furthermore, we have reorganized how information is displayed and announced to better integrate with screen reader technologies like VoiceOver and TalkBack, which are built into most handheld devices. By restructuring the way the information is organized on the app, screen readers are better able to convert text to audio in the proper, logical sequence, allowing customers to better understand and navigate the app.

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