Three Perfect Days: Tahiti - United Hub

Three Perfect Days: Tahiti

By The Hub team

Story by Justin Goldman | Photography by Natasha Lee | Hemispheres, October 2018

It's been 250 years since European sailors first landed on Tahiti, and to this day the very name conjures indelible images in the world's collective imagination: coconut-laden palm trees, fine-grained white sand, jagged green mountains, impossibly clear turquoise water, and the ornately tattooed people who mastered the high seas long before the colonial powers arrived. This island and its inhabitants led Captain Bligh's crew to mutiny and inspired Paul Gauguin to paint his luminous masterworks, and Tahiti is only the beginning, a gateway to French Polynesia's 118 islands and atolls, which sprawl across a span of the South Pacific the size of Europe. You'll need a lot more than three days to explore all of these far-flung archipelagos, but after a hop across Tahiti, Moorea, and Bora Bora, you'll be ready to strike out like the wayfinders of yore. Just follow the stars.

Bora Bora's main island, seen from the chapel at the Four SeasonsBora Bora's main island, seen from the chapel at the Four Seasons

Day 1: Eating up the culture (and the delicious market fare) in Tahiti

I'm in a car and the sky is still pitch black, the road into the Tahitian capital of Papeete illuminated only by French lampposts that share the median with palm trees. Even when you consider the six hours I turned back the clock traveling from New York, 5:30 a.m. is a bear, but I'm up at this godforsaken hour because I've been told that I can't miss the Marché de Papeete—and on Sunday, it starts early.

"It seems as if the entire population of Tahiti is here, and that they're all greeting each other individually."

Driving past the still sleeping port, I wonder if anyone is actually awake, but when I step out of the car and into the market, it's into a burst of color and activity. There's already a long line of customers waiting to buy roast pork at a butcher counter. Fruit stands burst with mangos, sweet potatoes, bird's-eye chilis, rambutans. Beds of ice are flush with thick tuna and swordfish steaks, multicolored lagoon fish, oysters, crab, shrimp. The crowd of shoppers in the red-trimmed warehouse space moves, well, sometimes. It seems as if the entire population of Tahiti (183,480) is here this morning, and that these famously amiable people are all taking the time to greet each other individually.

I could get full just looking at the market's offerings, but I decide to sit down for breakfast a couple of blocks from the marché, at Café Roti. There's a line here, too, for the café's firi firi, a coconut doughnut twisted into a figure eight. I grab a table in the humble back room, where I munch on that piping hot treat, along with an order of the national dish, poisson cru, a sort of South Pacific take on ceviche—citrus-marinated tuna, carrots, and cucumber in coconut milk—which I chase with a cup of coffee mixed with fresh coconut milk. (Why have I never thought to make that before?)

Shopping at the colorful March\u00e9 de PapeeteShopping at the colorful Marché de Papeete

Back in the car, I drive the road that traces the west (or leeward) side of the island. The coastline is magnificent, all palm trees and placid blue water dotted with canoes and sailboats. After a brief stop to snap a photo of the Grotte de Maraa, a deep cavern full of freshwater framed by hanging ferns that was once explored by Jacques Cousteau, I continue to the small town of Papara. Tahiti is sometimes pigeonholed as a transit hub for the other islands, but it's also a hub for Polynesian culture, and I've come here to get an education at the 'Arioi Experience, a center that runs workshops for tourists and local children.

In the vaulted entryway, I'm greeted by a half-dozen women in black dresses. One bangs a rhythm on a drum, another blows a call through a conch shell, another places a lei around my neck. As we walk, one of the women, director of operations Laura Théron, explains the center's name. “The 'Arioi are a caste from the ancient times," she says. “They were dancers, they would know the legends, they were very good sailors. And any person from any caste could become an 'Arioi if they were skilled."

A traditional ma'a Tahiti feast at the 'Arioi ExperienceA traditional ma'a Tahiti feast at the 'Arioi Experience

In the center's performance space, Tekura Amaru, who led the greeting earlier, teaches me how to play a few pehe, or rhythms, on the toere, a three-foot drum made from a hollowed-out log. Ta, ta, tara tata, ta ta tara, tara ta ta. Then, Tara tara ti, ta ta ta. I suck at this, but the young woman who's performing a Polynesian dance along with the music is able to overcome my rhythmic deficiencies.

My arms are surprisingly sore by the time we're done. That means I've earned lunch, right? We head outside to a sunny garden and sit for a ma'a Tahiti, a classic feast of steamed bananas and taro root grown in the garden here, coconut bread marinated in coconut milk, mango, and a turmeric-laced traditional variant on poisson cru that forgoes the vegetables. Before we dig in, I learn a new word: Manuia! (Cheers!

Just a few minutes north of the center, near the community of Paea, I stop to meet Tahiarii Pariente, a cultural ambassador in a sarong and surf hoodie and a kukui-nut necklace. He's offered me another history lesson, starting at the Marae Taata. This ancient meeting ground was used for both religious and social gatherings, and was the place where King Pomare declared himself the ruler of Tahiti in 1788. It was partly destroyed, along with many others throughout the islands, after Pomare II converted to Christianity in 1819. “Christianization took away the dancing, the tattoos, the essence of Polynesian lifestyle," Tahiarii says. “My generation is trying to recreate this lost identity."

One such effort was the 2011 rebuilding of this marae, now a preserved historical site made up of three basketball court–size spaces enclosed by waist-high walls of tightly packed rocks, each with a raised altar in the middle. “I'm very proud, because I was carrying these stones for three months," Tahiarii recalls. “It's the biggest Tetris I ever played."

Tahiarii Pariente explains the construction of the Marae TaataTahiarii Pariente explains the construction of the Marae Taata

As we drive back through Papeete, we chat about the Polynesian cultural renaissance, and how it has become a global phenomenon. “We exported surfing," Tahiarii says. “It's a billion-dollar industry today. We have outrigger canoes on the Thames. Every soccer player in the world has Polynesian tattoos. People ask us to bleed them so they can have our mark on them. What kind of reverse colonization is that?" He doesn't even mention Moana.

"People ask us to bleed them so they can have out mark. What kind of reverse colonization is that?"

Dinner at the roulottes in Place VaieteDinner at the roulottes in Place Vaiete

On the other side of town, we stop at Pointe Venus, a peninsula that juts out into Matavai Bay (one of the first sites of contact between Tahitians and European explorers). We walk out onto the black-sand beach to watch canoes racing across the water, and Tahiarii offers to take me out in his own outrigger canoe. (He's a trained navigator.) I'd love to, but I'm famished, so I partake of a more modern tradition: dining at the roulottes, or food trucks, that park at Place Vaiete, by the Papeete harbor. Tonight, there are about a dozen trucks, serving everything from poisson cru to crepes to pizza to Thai. I opt for the latter, at the appropriately named Tuk Tuk, ordering crunchy spring rolls and a heaping plate of pho lat na rum mit (egg noodles with chicken, beef, and shrimp), which I eat at a plastic table near a trio of musicians playing Tahitian songs on guitar and ukulele.

The only thing more full than my spirit now is my belly, so I'm ready to call it a day. It's a 15-minute drive over to the InterContinental Tahiti Resort & Spa, where I take a seat on my balcony and sip a Hinano, Tahiti's favorite beer, while soaking in the moonlight through the palms. Good night, moon.

Day 2: Snorkeling with sharks and sipping pineapple wine in Moorea

I'm back at Place Vaiete for the sunrise, but only briefly. By the time it's fully light out, I'm on the 30-minute ferry ride to Moorea, a 52-square-mile island with a population of about 16,000. When I debark on the other side, I grab a cab, and about half an hour later I arrive at the InterContinental Moorea Resort & Spa.

Blacktip sharks and stingrays in the Moorea lagoon

I scarf a quick breakfast—a couple of mini chocolate croissants and some pineapple juice—because I'm due on the dock, where I'm meeting Max and Johanna, my guides with Temoana Tours, who greet me and three other passengers with gardenia leis. As Max steers us through the lagoon, past overwater bungalows and through coral outcroppings, Johanna details the mountains onshore: 3,960-foot Tohivea, which is visible from Papeete; knife-edged Mouaroa, which appears on a French Polynesian coin; Rotui, which separates the island's two great bays, Opunohu and Cook's; Mouaputa, which has a peephole carved near the top that's the subject of a nifty legend in which the demigod Pai pierced the rock wall with a magical spear to stop a heist by the god of thieves, Hiro.

"A school of flying fish skitters right in front of us, and a pod of skipper dolphins comes dashing up to the boat, almost close enough to touch."

In search of humpback whales, Max steers the boat along a stretch of coastline that appeared in the 1962 Marlon Brando film Mutiny on the Bounty (the actor later built a retreat on Tetiaroa) and past a huge yacht with a helipad. Johanna casually mentions that genetic testing has shown that some Polynesians are descended from the ancient people of Taiwan, and one of my fellow tourists, a young Asian-American woman, practically squeals. “I'm Taiwanese! I listen to the Moana soundtrack nonstop! This explains everything!" She pauses and, after a moment, calmly adds, “I'm having a moment right now."

Soon, we're through the reef break and skimming along the ocean. No whales, but a school of flying fish skitters right in front of us, and a pod of skipper dolphins comes dashing up to the boat, a couple of them peeling off to swim alongside for a few moments, almost close enough to touch.

Leaping into the Moorea lagoonLeaping into the Moorea lagoon

Back inside the reef, we pull up in a patch of lagoon that's crowded with boats, Jet Skis, and divers. I look down through the turquoise water and see swarms of blacktip sharks and stingrays. Johanna hands me a set of goggles. “The sharks will just swim away if you get close," she says, “but you can touch the rays. They're like puppies." I jump into the bath-warm water, coming nearly within arm's length of the quicksilver sharks, even closer to the magical rays flapping their aquatic wings. I'm hesitant to reach out my hand until Max, right behind me, gently swings a big, docile ray around so I can carefully brush the skin with my fingertips. It's astonishingly soft, like velvet

Back on the boat, we zip over to a motu (a small reef islet), where Johanna's husband, a burly Tahitian named Teva, is grilling lobsters and tuna steaks over a fire. We sit at a plastic table planted in the lagoon, our feet dangling in the water as we gobble up all the grilled fare, along with a pile of rice, a side of poisson cru, and a bottle of rosé.

I'm so exhausted and stupefied by the awesomeness of the morning that I can barely put the words together to thank Max and Johanna when they drop me back at the InterContinental. But I'm curious how the island looks from up on those mountains, so I hire a taxi to take me to Belvédêre Lookout.

Opunohu Bay, Mount Rotui, and Cook's Bay, seen from the Belv\u00e9d\u00eare LookoutOpunohu Bay, Mount Rotui, and Cook's Bay, seen from the Belvédêre Lookout

As we circumnavigate Opunohu on the rim road, we see a helicopter landing on the yacht from earlier. “That's Tom Cruise's yacht," says my driver, a perpetually bemused Polynesian named, coincidentally, Tom. I refuse to fact-check him on this.

Just past the bay, we take a right through flat farmland, past cows and horses and pineapple fields. (Fun fact: the Tahitian word for pineapple is painapo; Captain James Cook brought the fruit here from Brazil.) Then we begin to climb, mountains all around us, past bamboo groves, the road growing steeper, winding tighter, until we reach the lookout. There are about a million other tourists up here, all taking in the view of the bays and Mount Rotui. Next to me, a photographer climbs onto her friend's shoulders to get a better angle. I half expect a dragon or a pterodactyl or some Polynesian god to come soaring into her shot.

A fire dancer at the InterContinental MooreaA fire dancer at the InterContinental Moorea

Tom returns me to the InterContinental, where I crack a Hinano and lounge on the deck of my overwater bungalow. Suddenly, a spotted eagle ray, glowing beautiful and alien, glides through the water right below me. I jump in to get a closer look, but in just a few seconds the creature is gone.

After a shower and a change of clothes, I lazily catch a shuttle across the road to Holy Steak House. Sitting next to the wine cabinet, I spot a bottle of Manutea Brut D'Ananas. Pineapple sparkling wine? Yes, please! I polish off a couple of glasses—god, it's sweet—along with a perfect medium-rare New Zealand sirloin fillet and a grilled lobster.

I feel as if I don't even have the juice left to make it to my bed, but as I cross the resort, I'm drawn by a hint of music on the breeze. Past the pool, I find a dozen grass-skirted dancers, some twirling torches, on a white-sand beach in front of a Polynesian band. I know what you're thinking: Fire dancers? What a cliché! And you're not wrong. But the hypnotic effect of the spinning flame (and the revolutions of those hips) leads me to the conclusion that paradise being cliché doesn't make it any less paradisiacal.

Day 3: Taking in the beauty of Bora Bora from the sky and the sea

I'm up early one more time, to catch the first flight out of Moorea's tiny airport. The plane is in the air for just 50 minutes, passing over several islands (Raiatea, Tahaa) that are so stunning I can't believe we're not landing on them. Those aren't Bora Bora?

Overwater bungalows on a motu, seen from a Tahiti Air Charter seaplaneOverwater bungalows on a motu, seen from a Tahiti Air Charter seaplane

But then I see our destination. This island has captured the imaginations of travelers perhaps more than any other in the Pacific. To even call it an island isn't quite right. There's a central landmass, and on it the undulant peak of Mount Otemanu, which soars spectacularly to 2,385 feet, but this has become the planet's premier honeymoon destination for its motus (and the overwater bungalows they house), which circle the main island, and for the lagoon water, which switches from brilliant turquoise to indigo and back again, depending on the depth and the presence of coral, shades swirling around each other as if mixed on some crazed artist's palette. If only Gauguin could have seen it from these heights.

A beachside hammock at the Four Seasons

Bora Bora's airport is on one of those motus, but while the other passengers from my flight head down to the boat dock to be ferried to their hotels, I'm intent on ascending once more. I meet Tahiti Air Charter captain Stéphane Rozain in the airport lobby, and he leads me and a few other tourists back out onto the runway, to his eight-seat Cessna 208 seaplane. Soon we're doing laps above the motus, before zipping out to nearby Tupai, known as the “heart-shaped island" because it appears as if some love-smitten goddess absentmindedly sketched a curlicue heart of white sand and palm trees around a shimmering teal lagoon. It seems impossible that French Polynesia keeps topping itself, but Tupai is the most jaw-dropping thing I've seen yet.

The flight is over in just half an hour, and while I'm momentarily aggrieved at having to set my feet on the ground, in just a few minutes I'm on a boat motoring across the lagoon to the Four Seasons Resort. I've decided to treat myself, first to eggs Benedict and mango juice at the hotel's open-air breakfast restaurant, then to a massage.

You expect a certain level of opulence in Bora Bora, at the Four Seasons, but even so, my treatment room at the spa is extravagant. It's in a private overwater building, and as I lie down I find myself looking through a window in the floor at tropical fish cruising through the coral in the lagoon below. The aquarium ceases to exist—along with everything else in the world—the moment the masseuse digs into the knots in my back.

Mushroom risotto at Restaurant St. James

Unkinked, I stop in my bungalow to change clothes (and maybe, just maybe, jump in the lagoon). Then I hop a water taxi over to the main island for lunch at Restaurant St. James. The menu offers locally tinged French fare, and I order the Polynesian Fusion appetizer, which features four preparations of ahi tuna (including, yes, poisson cru), and a rich and creamy mushroom risotto. As my waitress drops off the check, she points out a sea turtle floating in the water, no more than 15 yards from us.

I walk off lunch with a short stroll to the center of Vaitape, the biggest town (population 4,927) on the island, stopping to buy some black pearls—French Polynesia's signature jewel and largest export—from a roadside vendor. At the dock, I join a crew of scuba novices for an introductory lesson with TOPdive. I've never done a scuba dive before and am mildly terrified, and the guides definitely pick up on this. After fitting us with (extremely tight) wetsuits and giving an explanation of the basic gear and techniques, one of the instructors, a Belgian named Nicolas, turns to a newbie and tells her: “OK, we throw you in for two minutes to check for tiger sharks, and then the rest of us will follow."

In the water, it takes me a few minutes to get used to the breathing—exhale when you want to sink, inhale when you want to rise—but once I do, I find myself utterly enchanted. Bright fish dart among the coral, some swimming straight at me, only to veer off just before I can touch them. I skirt a tremendous rock wall, then dive to the bottom to touch the sand and shells on the floor. I'm only 15 or 20 feet below the surface, and yet I'm in a completely different universe.

"I'm only 15 or 20 feet below the surface, and yet I'm in a completely different universe."

When I surface at the stern of the boat, Nicolas reaches down and pulls me onboard. I tell him I can see how people get addicted to this. “Yeah," he replies. “I went to the hospital and tried to get a cure, but they had nothing for me."

Mount Otemanu, seen from the Four SeasonsMount Otemanu, seen from the Four Seasons

Another first-timer climbs onto the boat behind me and screams, “I'm a merman!"

As amazing as I find the underwater world, I'm not quite ready to trade my feet for fins. So the TOPdive guys drop me off at the Conrad Bora Bora Nui, a resort that climbs from a white-sand beach to the top of a hill on the leeward edge of an otherwise uninhabited motu. I hustle up to the top, where I have a glass of Champagne while I watch the setting sun turn the edge of the earth orange. Once the sun is down, I head back down to the resort's flagship restaurant, Iriatai. A light breeze blows across the now black lagoon and through the palms and lightly brushes my face as I enjoy an egg parfait with asparagus foam and Parmesan, and an incredible confit of mahi mahi in lemongrass-coconut sauce. I also knock back a Laga Choco Ananas cocktail, made with chocolate-infused Lagavulin Scotch, pineapple, chocolate bitters, and brown sugar.

Waiting for my water taxi on the hotel dock, I scan the skies. The moonlight glints off the lagoon, and the stars seem to burst from the heavens. After a minute, I find the constellation I'm looking for. As I start singing to myself, “When you see the Southern Cross for the first time, you understand now why you came this way," I hear the hum and swish of an approaching boat. But I'm not going anywhere. Not yet.

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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

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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