In the 1930s and early 1940s, cabins were not sealed or pressurized, so flying above 10,000–12,000 feet meant passengers and crew were exposed to dangerously thin air and low oxygen levels (hypoxia). Photos at the time show passengers wearing prominent, often bulky, face masks made of rubber or fabric. They resembled early military aviation masks more than the small, modern emergency masks. These were connected via a tube to an onboard, manual oxygen supply system. Oxygen usually flowed continuously, which could be inefficient and contribute to frost accumulation in cold cabins.

A major innovation in the late 1930s was the Boothby-Lovelace-Bulbulian (BLB) mask, developed at the Mayo Clinic in 1938. This was a more effective oronasal (covering both nose and mouth) mask design that reduced oxygen waste and was quickly adopted by the military and airlines. It was more comfortable and reliable than earlier “pipe-stem” devices or ill-fitting masks.

Oxygen mask technology improved significantly during World War II, with advancements like the A-14 mask (an enhancement of the BLB mask) that incorporated automatic diluter-demand systems for more efficient oxygen use, primarily for military pilots.

The early 1940s marked a pivotal transition with the introduction of the first commercial airliners featuring pressurized cabins, such as the Boeing 307 Stratoliner in 1940. This technological leap allowed aircraft to maintain a comfortable, near-sea-level cabin environment at high altitudes, making routine oxygen mask use obsolete for passengers.

The need for passengers to routinely wear oxygen masks disappeared as pressurized airliners became more common. Oxygen masks transitioned from standard equipment to the emergency backup systems we know today, used only in the event of a sudden loss of cabin pressure.

These candid snaps of the couple in cars taken by fans and paparazzi during their dating days in the 1970s, as shared by Thompson on her Instagram: “I decided to throw together some photos of Elvis and me together in cars… Sometimes going in or out of Graceland… Sometimes going to or from concerts. It was our dance… So long ago, but such rarified memories last a lifetime.”

During his five-day stay, he was mostly holed up at the hotel, where he wrote postcards to friends and family. He also ventured out for some shopping. According to one account, he was “just trying to do average things, like an average person.” He later mentioned in a Rolling Stone interview that his travels during that period took him to Singapore, South Africa, Hong Kong, and Bermuda.

Despite his efforts to remain anonymous, Lennon was recognized by a fan while shopping at the old Metro Golden Mile department store (which no longer exists today). The fan was a Singapore Airlines flight stewardess named Jzenea Foo. She approached the tall man she thought looked familiar and asked if he was John Lennon. When he confirmed, she was able to quickly ask a friend who was with her to take a picture.

The encounter was later reported in the now-defunct Singapore newspaper New Nation on December 11, 1976, under the headline, “The day S’pore Girl ‘caught’ Lennon shopping at the Metro…”

It was also noted that Lennon had kept his hair short enough, which was fortunate, as Singapore at the time had a well-known “Operation Snip Snip” government campaign against men with long hair. Other musicians, such as Kitaro and Led Zeppelin, were reportedly denied entry unless they cut their hair.

Apple butter is a concentrated form of apple sauce. It’s made by slow cooking peeled and cored apples with cider until they caramelize. Tart apple varieties usually require a little sweetening, like sorghum or molasses.

Apple butter’s roots can be traced to the Middle Ages in monasteries in modern-day Belgium, Germany, and the Netherlands. With large orchards, monks needed a way to preserve their abundant apple harvest, and simmering the fruit down into a thick spread was a perfect solution. The name “butter” comes not from dairy, but from the spread’s soft, thick, butter-like consistency.

German immigrants, including the Pennsylvania Dutch, brought their tradition of making apple butter to America in the 17th century. This was a practical way to preserve fruit in a time before refrigeration.

Making apple butter was a laborious task that became a community or family-wide social event, especially in the American South and Appalachia. Families would gather in the fall to prepare large quantities in copper kettles over open fires.

The work was so demanding that it became a social event called an “apple butter frolic.” The apple mixture is boiled in a large kettle over an open fire and family members take turns constantly stirring the mix with long handled wooden paddles. The deep brown buttery textured sauce is usually flavored with cinnamon, cloves, or other spices. Four or five bushels of apples yield a gallon of apple butter, which is sealed into jars. When it’s time to eat, it’s spread on buttered toast, added to baked goods, and used as a side dish or topping. 

Despite the advent of modern conveniences, many families, particularly in Appalachia, still continue the traditional, outdoor method of making apple butter as a way to preserve cultural heritage and foster community.