On November 30, 1984, Southwest took delivery of its first Boeing 737’“300, N300SW. It is now preserved at the Museum of Flight at Dallas Love Field. Photo: Boeing
Earlier this year, Southwest Airlines announced a significant number of new direct flights originating from their home base of Dallas Love Field. The newly-announced flights will provide non-stop service to places such as New York, Los Angeles, Denver, and Atlanta.
But why is Southwest, which has been in business since 1971, just now adding these seemingly universal routes to its network? To answer that question, we’ll have to go back in time and brush up on our Dallas-area airport history.
Prior to the opening of Dallas/Fort Worth International Airport (DFW) in 1974, the two cities had a history of contentious competition and missed opportunities. The first was a proposed joint airport way back in 1927. Fort Worth declined the proposal, opting to purchase and operate its own airport independent of Dallas. This led Dallas to build its own airport as well. The end result was the opening of both Love Field (in Dallas) and Meacham Field (in Fort Worth) to commercial air traffic.
In 1940, there was another attempt to cooperate in the construction of a regional airport for both cities, but it was eventually abandoned after neither city could agree on the location or details of the airport. This was followed by the creation of Amon Carter Field, later renamed to Greater Southwest International Airport (GSW), which was barely a stone’s throw away from Love Field.
Finally, in the early sixties, the FAA made it clear to the two cities that it wouldn’t invest any additional money into separate Dallas and Fort Worth airports (quick geography note ’“ downtown Dallas is roughly 30 miles from downtown Fort Worth). This, along with a directive from the Civil Aeronautics Board (CAB), finally pushed Dallas and Fort Worth together in an effort to develop a single large airport to serve the entire metroplex.
Thus, DFW was born.
OK-YBA basking in the spring sun after arrival in Ostrava – Photo: Jacob Pfleger | AirlineReporter
Czech Airlines (CSA) has one Airbus A330 (with a special interior) and it wanted to show it off. At the end of February, the airline announced a series of three promotional flights on-board their A330-300. The idea of these flights was to showcase the aircraft in Ostrava and Bratislava, which are both key destinations in the Czech Airlines network and provide a substantial amount of connecting traffic for the A330 Seoul service.
The flights were scheduled to take place on the 1st of April. Obviously, the date in question made many think it was a joke, but true to their word the flights did take place as planned. I was fortunate enough to experience all three flights, as well as a media event in Ostrava showcasing the aircraft and network to numerous travel agents and key figures in the region. The routing of the flights was Prague (PRG) – Ostrava (OSR) – Bratislava (BTS) -Prague. All in, the flight time was less than two hours.
United’s latest 737-900ER, taxiing at Boeing Field
On Wednesday April 16th, United took delivery of its latest 737, but this one was special.
A 737-900ER was delivered from Boeing Field, marking a special occasion for not only Boeing but also United. The aircraft was the 8,000th 737 to roll out of the Renton factory, and became one of over 550 of the type to be delivered to United since its inception.
It is not very often that you see one of these parked on a street corner in Lower Manhattan
Let’s face it, airline food doesn’t necessarily have the best reputation. For many people, it is thought of as bland, mushy, overcooked, or any one of a plethora of other unappetizing adjectives. Those who actually look forward to airline food are few and far between. While I have personally had some delicious food onboard (I’m looking at you, JetBlue and Virgin America), I have also been served things that rank highly on my list of the worst things I have ever eaten.
When it comes to long-haul flying on international airlines, your prospects for getting a quality meal may improve. Airlines such as Lufthansa consider themselves among the premier airlines in the world, and realize that providing a tasty and nutritious meal is an essential part of the passenger experience.
Recently, I had the chance to meet with a team from Lufthansa and its subsidiary LSG Sky Chefs in New York City to learn about what factors go into making a great onboard meal.
Toronto welcomes Hainan’s 787 Dreamliner – Photo: Philip Debski
What looked to be the first true spring day here in Toronto, March 31, was the day Hainan Airlines finally inaugurated their 787 service to Toronto Pearson International Airport (YYZ). They started operating the route in 2010 with three ex-Cathay A340-600s (B-6508, B-6509, and B-6510, if anyone is interested).
Throughout the years the airline has had its ups and downs (such as varying frequency from 3x weekly to once per week) on the route. However, with the 787, Hainan will go daily this summer, a huge improvement to the Beijing-Toronto route. Hainan was also originally supposed to fly the 787 into YYZ starting May 1, but pushed it up to the earlier date in late February.
The Hainan Toronto crew were kind enough to arrange an exclusive tour for me on their big day of receiving the 787 at their base. Here is a rundown of what happened during that tour.
