WW2 veteran awarded France's highest honour
A 99-year old veteran has been awarded France's highest military distinction in recognition of his service during World War Two.
Douglas Charles Cracknell, from Cransford, near Framlingham, Suffolk has been awarded the Legion d'Honneur by the French government.
Vicky Dann, Mr Cracknell's granddaughter, said he "landed in Normandy in late June 1944 and fought alongside his comrades across north-west Europe, whilst taking part in some of the fiercest and bloodiest battles of the entire conflict".
On the 70th anniversary of D-Day, the then French President François Hollande pledged to honour all those British veterans who had served in his country during the war.
Mr Cracknell, who was part of the 5th Duke of Cornwall's Light Infantry as a rifleman, landed in Arromanches, Normandy, on 22 June 1944.
Ms Dann said the family had previously applied for the medal for her grandfather but been unsuccessful due to a lack of information about his service.
But with help from a friend in the military, they managed to piece together more details about his experiences.
These included fighting for control of strategic positions, coming under mortar fire and pushing into Germany.
Mr Cracknell was wounded twice during the war.
The first time was in the Netherlands when a bullet hit the weapon he was operating and wounded his face. Later, he was in Hamburg when a shell blast caused shrapnel wounds and a temporary loss of hearing.
It was while he was on leave that he met Sheila Dix, who asked him for a cigarette. They married two years later and remained together for 70 years until she died in 2020.
Ms Dann said her grandfather was "overjoyed" to have been awarded the honour, "not just for himself but for all those men who lost their lives from his regiment and throughout the rest of the war".
She added: "It's so important that these people get recognition for the things that they went through."
Mr Cracknell will receive his medal at a ceremony at Framlingham College, where he worked as a boy.
The presentation will be made by the French military attaché.
Follow Suffolk news on BBC Sounds, Facebook, Instagram and X.
D-Day veteran,105, receives France's highest honour
'Remarkable' D-Day veteran dies after 100th birthday
Man embarks on charity walk for Normandy veterans
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles


Los Angeles Times
3 hours ago
- Los Angeles Times
The secret ingredient you've been looking for all your life? It grows (practically) everywhere
'It's all about the fresh herbs,' he said, gazing into my eyes as he minced a pile of minuscule thyme leaves without glancing down. 'He' was my boyfriend, Henry, then the poissonier ('fish guy') at Lutèce, one of the most acclaimed restaurants in New York City at the time, and very French. We were at Henry's house in Bridgehampton, and he was making — of all things — tuna salad. Henry's tuna salad consisted of standard-issue canned tuna, Hellman's (a.k.a. Best Foods) mayonnaise, a spoonful of Dijon mustard, a squeeze of lemon juice, a few dashes of Tabasco, a big spoonful of sweet relish, finely chopped red onion and celery, kosher salt and, finally, the magic, the 'secret ingredient' we're all always looking for: fresh herbs! In this instance: thyme and Italian parsley. Fresh herbs are the unsung heroes of the kitchen that make your food sing. Woody herbs such as rosemary and thyme add a layer of flavor to roasted meats and other vegetables as well as to soups, stews and stocks. But the focus here and now, in the height of summer, is on soft herbs: those bright, sprightly greens with tender stems that you see locked up in plastic clamshells at grocery stores and piled abundantly at farm stands. They are the game changers. Each herb has its own story to tell, but collectively, these herbs, including (but not limited to) basil, parsley, mint, chives, tarragon, cilantro, dill, oregano, marjoram and chervil, can be used for a specific recipe, and they can also be used improvisationally and with creative abandon. I like to grab a fistful of whatever I have and cut them with scissors directly over whatever I'm making — a green salad, a salad of canned beans, or onto roasted vegetables or baked potatoes — or potatoes cooked in any way. You can finely chop them and stir them into mayonnaise or a vinaigrette. One of my favorite things to do is to make an herb-based condiment such as the Argentine chimichurri, or the bright, herbaceous French pistou or this spicy Asian, herby hybrid Sichuan chimichurri. During summer, when basil grows like a weed and is more fragrant than ever, classic basil pesto is a no-brainer. (I know people are getting all creative with pesto made with carrot tops and other greens, but have you ever tasted a carrot top? There's a reason pesto is made with basil.) A spoonful of any of those takes something simple, like grilled steak, chicken or fish to make into the kind of finished dish your friends will ask you the recipe for. Spoon the condiments into soup and you might never be able to have soup without a fresh herb condiment swirled into it again. And the good news is, this isn't like a $200-bottle-of-balsamic-vinegar kind of secret. Fresh herbs are cheap. Here in Southern California, with the exception of cilantro, which sprouts and goes to seed really quickly, and tarragon, which, like so many things French, has a reputation for being temperamental, fresh herbs are easy to grow year-round. Kathy Delgado, who owns the beloved Vintageweave (her interiors shop used to be on Third Street near the Grove; now she operates the business out of her home studio in Long Beach), has fresh herbs in charming vintage vessels throughout her French farmhouse-inspired garden. She swears by a mix of quality potting soil and chicken or cow manure. 'It only smells for a day,' she assures us. Once you've planted yours — or brought a bunch (or bunches) home from the market — the possibilities are endless. I am not a deft dill user, so I'm excited to try this Slow-Roasted Salmon with Dill and Lemon Salsa Verde. And since I'm all for maximum flavor with the least amount of effort (especially for summer meals), I appreciate the whole herbs added haphazardly over this Whole Grilled Branzino. And I love the way cilantro, mint and Thai basil leaves are added whole and abundantly, as if one of the 'lettuces,' to Sandy Ho's Napa Valley Chicken Salad. Now with the secret to a million delicious meals unlocked, it's time to get growing. Eating out this week? Sign up for Tasting Notes to get our restaurant experts' insights and off-the-cuff takes on where they're dining right now. What I love about this recipe is just how simple it is: just a few ingredients, all speaking loudly and clearly for themselves. Use the best olive oil you can find, more salt than you think you should, and don't measure the herbs. Just grab a handful of whatever you have and use scissors to chop way more than the 3 tablespoons called for over the squash and the time: 45 minutes. Serves 4. Fines herbes sounds a little too French and fancy for my style, but, as it turns out, it's just a combination of three ordinary herbs — parsley, chives, tarragon (very French, slightly sweet, with an anise-like flavor) — and one you might not have used before, chervil (a delicate leafy herb with a flavor between parsley and tarragon; if you can't find it, use more of the others). The combination transforms these perfectly scrambled eggs into not just an ideal breakfast — you could serve it for lunch or dinner. Get the time: 25 minutes. Serves 2. Soup au pistou is a classic French summer vegetable soup, whose defining characteristic is the pesto-like condiment that is generously swirled into it. The word 'pistou' (like Italian 'pesto') comes from the Latin pistillum, which means to pound. For both pistou and pesto, the basil is traditionally ground using a mortar and pestle. (The difference is that unlike pesto, pistou doesn't contain Parmesan cheese.) Pounding the herbs (this pistou also contains parsley leaves) as they're called for here is still the best way to go as it gives you control over their texture and prevents the herbs from heating up from a whirring blade. But don't let lack of a mortar and pestle stop you. You can make it in a food processor. Do so in small batches and not to over-whir the herbs; you want the condiment to have the time: 1 hour 20 minutes. Serves 6 to 8.
Yahoo
11 hours ago
- Yahoo
The church which was bombed for Hitler's birthday
On 19 April, 1941, South Merstham in Surrey received a very unwelcome birthday present. As German bombers returned from London having taken part in raids to mark the birthday of Adolf Hitler the following day, planes from the raid dropped a surplus parachute mine into Battlebridge Lane which created an 180 sq ft (16.7 sq m) crater and destroyed All Saints Church. The church was damaged beyond repair, but from its salvaged remains rose Canada Hall, which stands in the village to this day. Its church warden, Mary Kennedy, says she does not think people walking past recognise the significance of the new building – or its name. Speaking to Radio Surrey, she said: "The hall was built by Canadian soldiers billeted in the area. Everything in the building was built from salvaged material from the bombed church, except for some cement and paint. "Local people believed it was because of the railway. Every time the village got bombed it was shortly after a train had gone through. "I don't think people understand the history of it. They walk past it but not everyone realises why it is called that." The bomb did cause fatalities – 10 people died and the vicar of the church was severely injured. But from the ravaged church rose a new building. Initially intended as a temporary church, Canada Hall was consecrated in 1943 and dedicated in 1952. In fact, the church was one of only two in the country to be consecrated during World War Two – the other was built by Italian prisoners of war on the Isle of Orkney. Now, information panels in the church share the history of the old building and what has since replaced it. In its new form, Canada Hall now stands as a key monument to South Merstham's wartime history. Follow BBC Surrey on Facebook, on X, and on Instagram. Send your story ideas to southeasttoday@ or WhatsApp us on 08081 002250. The 19th Century church sealed for Second Coming Inside the signal box standing the test of time All Saints Church, South Merstham


Boston Globe
a day ago
- Boston Globe
The Battle of Bunker Hill rages again -- in Gloucester
Spectators also will be able to interact with the military reenactors, as well as hundreds of 'civilian' interpreters who will depict the hardships of everyday life in the besieged town of Boston at the time of the battle. Organizers chose The spectators 'will get a very good look at what Advertisement Narrators using a sound system will describe the events in context for the audience as they unfold. A slightly compressed version of the reenactment will be staged Sunday from 8 a.m. to 2 p.m. 'We'll follow the script of what already happened historically,' said Dietzel, 37, of Bridgewater. 'We have people coming from all over the country, a few coming from Canada, and a few British coming from the UK' to portray the combatants. Advertisement Although Bunker Hill technically was a British victory, the Colonial troops inflicted massive casualties on the British, who were forced to mount three assaults on the Americans' hilltop fortifications before the rebels ran out of ammunition and retreated. The British lost 1,054 killed and wounded in the battle, the first pitched conflict of the American Revolution. The Colonials suffered 450 casualties, but gained the morale-boosting confidence that they could stand and fight a disciplined army with superior numbers. 'Reenactments make history come alive in a way that you don't really get from the textbooks,' said Annie Harris, chief executive officer of the Essex National Heritage Area, one of the event's organizers. 'It was a more significant battle than many of us realize,' Harris said. 'You think about the Battle of Bunker Hill, and you see the obelisk [in Charlestown], and you don't really think much about it.' The reenactment includes what Dietzel described as a series of battle vignettes interspersed throughout the day, beginning with the approach of several ships posing as troop-bearing British naval vessels toward Half Moon Beach in Gloucester beginning about 8 a.m. Saturday. From 9 to 10 a.m., the rebels will build their redoubt, or hilltop fortification, with period hand tools. Spectators are encouraged to join the soldiers as they assemble their defenses, and to learn about their 18th-century backgrounds and motivation to take up arms against the British. From 10 to 11 a.m., British reenactors will land on Half Moon Beach. From about 1 to 2 p.m., they are scheduled to make a flanking attack on Cressy Beach. British commanders ordered this flanking move as their marines made a frontal assault on the redoubt. Advertisement The coordinated attacks were unsuccessful, as was a following frontal assault. Only on the third assault, which will be staged about 4 p.m. Saturday, did the British break through and claim victory atop Breed's Hill, the Charlestown summit where the battle actually occurred. 'If we wanted to keep this exactly right, we'd have to burn a city,' which the British did to Charlestown, 'but we can't do that,' Dietzel said with a chuckle. Dietzel said he feels honored to be able to portray Warren, a key Revolutionary figure whom he has researched extensively. 'I've been reading biographies, letters from the Massachusetts Historical Society, and attending lectures. I've been in the weeds with this man for quite some time,' Dietzel said. The goal of the reenactment, which has been years in the making, is to convey the relevance of the battle to 21st-century Americans. 'We want to make sure we do justice to this event and help share a story that's important to us all,' Dietzel added. 'I told my third-grade teacher I wanted to be a Minute Man. It's been a passion of mine for as long as I can remember.' Brian MacQuarrie can be reached at