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This great Nation & Its People War

WWII Navy veteran Ira ‘Ike’ Schab, one of last remaining Pearl Harbor survivors, dies at 105 Story by JENNIFER PELTZ and JAIMIE DING •

Obit Pearl Harbor Survivor Ira Schab© Mengshin Lin

World War II Navy veteran Ira “Ike” Schab, one of the dwindling number of survivors of the 1941 Japanese bombing of Pearl Harbor, has died. He was 105.

Daughter Kimberlee Heinrichs told The Associated Press that Schab died at home early Saturday in the presence of her and her husband.

With his passing, there remain only about a dozen survivors of the surprise attack, which killed just over 2,400 troops and propelled the United States into the war.

Obit Pearl Harbor Survivor Ira Schab© Audrey McAvoy

Schab was a sailor of just 21 at the time of the attack, and for decades he rarely spoke about the experience.

But in recent years, aware that the corps of survivors was dwindling, the centenarian made a point of traveling from his home in Beaverton, Oregon, to the annual observance at the Hawaii military base.

Obit Pearl Harbor Survivor Ira Schab© Eugene Tanner

“To pay honor to the guys that didn’t make it,” he said in 2023.

For last year’s commemoration, Schab spent weeks building up the strength to be able to stand and salute.

But this year he did not feel well enough to attend, and less than three weeks later, he passed away.

Born on Independence Day in 1920 in Chicago, Schab was the eldest of three brothers.

He joined the Navy at 18, following in the footsteps of his father, he said in a February interview for Pacific Historic Parks.

On what began as a peaceful Sunday, Dec. 7, 1941, Schab, who played the tuba in the USS Dobbin’s band, was expecting a visit from his brother, a fellow service member assigned to a nearby naval radio station. Schab had just showered and donned a clean uniform when he heard a call for fire rescue.

He went topside and saw another ship, the USS Utah, capsizing. Japanese planes roared through the air.

“We were pretty startled. Startled and scared to death,” Schab recalled in 2023. “We didn’t know what to expect, and we knew that if anything happened to us, that would be it.”

He scurried back below deck to grab boxes of ammunition and joined a daisy chain of sailors feeding shells to an anti-aircraft gun above.

His ship lost three sailors, according to Navy records. One was killed in action, and two died later of fragment wounds from a bomb that struck the stern. All had been manning an anti-aircraft gun.

Schab spent most of the war with the Navy in the Pacific, going to the New Hebrides, now known as Vanuatu, and then the Mariana Islands and Okinawa, Japan.

After the war he studied aerospace engineering and worked on the Apollo spaceflight program as an electrical engineer for General Dynamics, helping send astronauts to the moon.

Schab’s son also joined the Navy and is a retired commander.

Speaking at a 2022 ceremony, Schab asked people to honor those who served at Pearl Harbor.

“Remember what they’re here for. Remember and honor those that are left. They did a hell of a job,” he said. “Those who are still here, dead or alive.”

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No Surrender! And Other French Wartime Specialties by Caleb McClain

The French have always been known for their cuisine, so much so that the word cuisine itself is French. I’ve always found this a bit wild, considering that if you poll 100 people about the most popular French food, 90 of them will probably say “snails.”

But seriously, it’s undeniable that many of the best chefs in the world are from France. And for all the surrender jokes I’ve made at their expense, there was one time they took not surrendering to the extreme—even to the point of putting out some culinary creations that might not exactly earn a Michelin star.

The Franco-Prussian War is almost completely forgotten today, and for obvious reasons. It was short, it only involved a confederation of German states and the French Empire, and the major outcome was just the transfer of a couple of provinces to the Prussians.

Still, it was a war involving some very famous names, including Napoleon III and Otto von Bismarck. It was also brutal, and the Germans engaged in total warfare. By conscripting soldiers from nearly every Germanic state, they managed to muster a much larger force and marched to Paris only two months after the first shots were fired. From there, it was just a waiting game.

The Siege of Paris

The Siege of Paris officially began in mid-September 1870. The livestock and food stores within the city lasted about as long as you’d expect in a city of 2 million. By October, the horses were next on the chopping block. Meals like consommé de cheval au millet (horse consommé with millet) were featured at local bistros, but those supplies ran out quickly.

By November, family pets were finding their way onto menus. Dishes such as civet de chat aux champignons (cat stew with mushrooms) and brochettes de foie de chien (dog liver skewers) could be found in cafés.

The large Parisian rat population also made its debut on the plate in meals like salamis de rats (rat salami), or served alongside Fido in a hearty gigots de chien flanqués de ratons (leg of dog served with baby rats). Don’t worry, the last one came with a pepper sauce to help you choke it down.

From what we know, the starving locals didn’t seem to mind much. One wrote that “dog is not a bad substitute for mutton.” Then again, he also claimed you could mistake cat for rabbit, so maybe we shouldn’t take his word for it.

Dog and cat meat reportedly sold for between 20 and 40 cents per pound, with rat being closer to 50. The canine population soon dwindled, and rat meat was far too expensive for soldiers making only 1.50 francs per day. So the frantic Parisians searched high and low for any remaining source of protein—eventually landing at the zoo.

No Surrender Food

Three months into the siege, the zoo became the next source of sustenance. It started with the more docile animals—yaks, kangaroos, antelope, and camels.

This gave the world some culinary creations like tête d’âne farcie (stuffed donkey’s head) and terrine d’antilope aux truffes (antelope terrine with truffles). Soon after, more dangerous animals met the same fate, including bears and wolves, leading to the delicacy cuissot de loup à la sauce chevreuil (haunch of wolf with deer sauce).

Finally, Paris’s only two elephants, Castor and Pollux, found themselves on the menu for local brasseries on Christmas Day of 1870 as consommé d’Éléphant.

As the Germans intensified their artillery in January 1871, defeat was imminent. As if to remain the butt-end of all future surrender jokes, on January 28, the city fell with a decisive German victory.

On one of the final days of the war, former U.S. Secretary of State and then Minister to France, Elihu Washburne, attended a meal where autruche rôtie àl’allemande

(German-style roasted ostrich) was served. What made it “German-style,” I would love to know.

But, to screw up an old saying: “all’s food in love and war.”

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