A flight instructor was killed in a helicopter crash at Fort Novosel in Alabama on Wednesday afternoon and an Army student pilot was injured, according to the local county coroner’s office.

The helicopter, an AH-64 Apache, crashed during routine flight training, Dale County Coroner John Cawley said. 

The flight instructor, who was flying the helicopter, was killed in the crash. The only passenger, the student pilot, was treated at a hospital for minor injuries. 

“Our primary concern is the welfare and health of the student pilot and care and concern for the family of the deceased,” Maj. Gen. Clair A. Gill, U.S. Army Aviation Center of Excellence and Fort Novosel commanding general, said in a statement to news outlets.

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The statement said the accident is under investigation. Fox News Digital has reached out to the Army base for updates. 

Lawmakers from Alabama shared their sympathies on X. 

Rep. Barry Moore, R-Ala., wrote that he and his wife were “heartbroken” to hear about the crash. 

“We are praying for a swift recovery for the student pilot who was injured, and comfort for the loved ones of the instructor who passed away,” Moore said. 

“This is a heartbreaking loss for the Wiregrass and our entire state. Wesley and I are praying for those affected, especially for the instructor’s family and for the student pilot’s recovery,” Sen. Katie Britt, R-Ala., wrote on X. “Our hearts go out to the entire community at Fort Novosel.” 

Sen. Tommy Tuberville, R-Ala., wrote that he was “deeply saddened to hear about the fatal helicopter crash.” 

“Please join me in praying for the mourning family and friends of the instructor who passed away. We are also praying for a full recovery for the injured student,” Tuberville said.

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Fort Novosel was previously known as Fort Rucker. It is the Army’s primary training facility for helicopter pilots.

The Associated Press contributed to this report.

The Alabama football program developed itself into one of the premiere destinations for wide receivers looking to head into the NFL under Nick Saban’s leadership. From Julio Jones to Jameson Williams the Crimson Tide saw nine receivers taken in the first round over a 14-year period with 12 receivers total selected across all seven rounds in the same time frame.

Saban retired in January creating doubts in the Alabama program’s ability to maintain the standards set under the legendary head coach. One area that should come through the transition unscathed is the wide receiver room. Alabama’s new head coach Kalen DeBoer played wide receiver in college and ensured that his receivers coach at Washington, JaMarcus Shephard, was one of the coaches who joined his staff in Tuscaloosa.

The duo’s ability to connect with their players and develop talent at a high level made transferring to Tuscaloosa an easy choice for Washington transfer Germie Bernard.

“The recipe that he [DeBoer] has of winning,” said Bernard on Wednesday. “If you look at his track record every school that he’s been to he’s winning and they have a great offense that’s going to get the receivers the ball and be explosive and that’s something I wanted to be in.”

It doesn’t hurt that DeBoer and Shephard just put three receivers into the NFL draft themselves as the Huskies just sent Rome Odunze, Ja’Lyn Polk and Jalen McMillan into the first three rounds of the draft. The Alabama coaching staff has complemented Bernard’s leadership during the transition and hopes for another draft success story in the spring.

“I think Germie has been awesome and has had a great camp and had a great spring. He’s a great football player,” said Alabama offensive coordinator Nick Sheridan. “Certainly, in addition to that, his leadership, his character, who he is as a person, his willingness to help those around him — he wants his teammates to do well. Obviously has knowledge of the system and has played in it previously. Germ’s been great and we’re lucky to have him.”

It goes even deeper than just football, though, with Bernard. The transfer commended Shephard’s influence on Bernard’s faith on Tuesday noting that his unselfish nature permeated the entire building.

“Obviously the coaching aspect, I mean you guys know what [Shephard] does. It’s more than that. The faith piece, the way he believes in God, and the way he spreads his word to his players. Everybody throughout the building. He’s a great man. He cares for others, he loves others, very unselfish. Man, like I said, he’s just a great dude overall,” said Bernard.

Almost everybody has a favorite fast-food chain – a place to grab a quick burger for lunch or a drive-thru taco late at night.

While national brands abound to satisfy your cravings, Alabama has its fair share of homegrown chains, most of which started as small, independent “mom-and-pop” shops before branching out.

As part of our Beautiful Alabama summer project, we’ve put together this list of 10 such Alabama chain restaurants, all of which began in the state and many of which remain in the same family.

(Note: For this story, we did not include barbecue restaurant chains, which belong in a category unto themselves.)

Foosackly’s

How it started: Co-founders Will Fusaiotti and Eric Brechtel, who went to LSU together, partnered to open their first Foosackly’s chicken tenders restaurant on University Boulevard in Mobile in April 2000. The chain’s unusual name was inspired by Fusaiotti’s hard-to-pronounce last name, and Fusaiotti figured “Foosackly’s” rolled off the tongue much better.

How it’s going: Although most of its 16 locations are concentrated in the Mobile and Baldwin County area, Foosackly’s has expanded into Tuscaloosa and Auburn, as well as neighboring Pensacola, Fla.

More info: foosacklys.net

Guthrie’s

How it started: In 1965, Hal Guthrie opened a drive-in restaurant in the Winston County town of Haleyville, but it wasn’t until 13 years later that Guthrie began serving the fried chicken fingers and signature dipping sauce for which his family would become famous. In 1982, Hal and Melissa Guthrie’s oldest son, Chris, who was a student at Auburn University at the time, talked his dad into helping him open a Guthrie’s in the Loveliest Village on the Plains.

How it’s going: Guthrie’s, which is headquartered in Auburn, now has nearly 50 locations in nine states – mostly in the Southeast but as far away as Idaho and Ohio.

More info: guthrieschicken.com.

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Hero Doughnuts & Buns

How it started: Birmingham chef Wil Drake debuted his French brioche pastry-style Hero Doughnuts at a pop-up event at Seasick Records in 2016 and opened his first brick-and-mortar location in Homewood the following year.

How it’s going: After partnering with the Pihakis Restaurant Group, Hero has rebranded as Hero Doughnuts & Buns and expanded its menu to include not just doughnuts but also chicken sandwiches and one of the best cheeseburgers around. Hero now has nine locations in Alabama, Georgia, South Carolina and Tennessee.

More info: eatahero.com.

Jack’s Family Restaurants

How it started: Jack’s goes back, back, back to 1960 when founder and Birmingham burger king Jack Caddell, inspired by the growth of the McDonald’s chain, opened the first Jack’s Hamburgers in downtown Homewood.

How it’s going: Now known as Jack’s Family Restaurants but still headquartered in Homewood, the fast-food chain has grown to about 200 locations in big cities and small towns throughout Alabama and neighboring states Georgia, Mississippi and Tennessee.

More info: eatatjacks.com.

Milo’s

How it started: Founder Milo Carlton, who served as an Army mess cook during World War II, and his wife, Beatrice, or “Mama Bea” to those who knew her best, opened their mom-and-pop burger shop in Birmingham’s Norwood neighborhood in 1946. Thirty-seven years later, the first Milo’s franchise opened near the UAB campus on Birmingham’s Southside.

How it’s going: Under the leadership of CEO Tom Dekle, the Milo’s brand — beloved for its burgers with pickles, onions and that magic sauce — has grown to include 23 locations around Alabama – mainly in the Birmingham metro area but also in Auburn, Montgomery, Jasper and Tuscaloosa.

More info: miloshamburgers.com.

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Sneaky Pete’s

How it started: Pete Graphos – from the legendary Graphos hot dog family that included his brothers Jimmy and Sammy — opened the original Sneaky Pete’s hot dog shop on Birmingham’s Southside in 1966. His brothers later joined him in the business before branching out on their own. At one time, Graphos operated 24 Sneaky Pete’s locations before selling the business in 1986.

How it’s going: Sneaky Pete’s, which is still based in Birmingham, has about 30 locations around Central Alabama, most of those in gas station convenience stores. Also, Sneaky Pete’s Hot Dog Sauce is available online and at grocery stores around the state.

More info: sneakypetes.com.

Taco Casa

How it started: Rod Wilkin, a Kansas native who came to Tuscaloosa to play football for the legendary Paul “Bear” Bryant in the late 1960s, followed up on his dream of starting a Mexican fast-food restaurant and founded Taco Casa in 1974, opening the original location on 10th Avenue, near what is now Central High School. The little restaurant “under the biggest cactus in town” fast became a favorite of University of Alabama students.

How it’s going: Wilkin and his three sons (Rod II, Ben and Brett) and his son-in-law (Shannon Formby) continue the Taco Casa tradition 50 years later. That original location has long since closed, but Taco Casa has six stores in Tuscaloosa and Northport and a seventh in the Wildwood Centre in Homewood.

More info: tacocasa.com.

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Taco Mama

How it started: Will Haver — who also owns Otey Tavern’s, a neighborhood bar and grill in Mountain Brook’s Crestline Village — opened his first Taco Mama not far from Otey’s in 2011. He had no plans to open a second one. But all that quickly changed.

How it’s going: After word got around about Taco Mama’s hearty burritos, tart margaritas and fun, family-friendly vibe, Haver started branching out all over Birmingham and throughout Alabama. Taco Mama is now up to 27 locations, including restaurants in Florida, Georgia, North Carolina and Tennessee.

More info: tacomamaonline.com.

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Taziki’s Mediterranean Cafe

How it started: Inspired by the small cafes they discovered on a trip to Greece, chef Keith Richards and his wife, Amy, opened the original Taziki’s Mediterranean Café in Birmingham’s Shops of the Colonnade in 1998.

How it’s going: From that one café, Taziki’s has grown far and wide to include about 90 locations in 16 states. Also, in 2015, Taziki’s became the first national franchise to receive the United States Healthful Food Council’s REAL Certification, which recognizes restaurants that go the extra step to serve their customers meals with nutrient-dense fruits, vegetables and whole grains; that emphasize local and organic ingredients; and that serve meals that are made from scratch using healthy cooking methods and a minimum of processed foods.

More info: tazikis.com.

Urban Cookhouse

How it started: The husband-and-wife team of David and Andrea Snyder started Urban Cookhouse – a “buy local, eat urban” fast-casual concept that emphasized wood-smoked meats and Alabama-grown produce – in downtown Homewood in 2011.

How it’s going: The Snyders still buy from many of the same farmers and makers they started with – including strawberries and heirloom tomatoes from Harvest Farm in Cullman County and orange rolls from Millie Ray’s in Birmingham – but Urban Cookhouse, which now has nine locations, has expanded beyond the Birmingham metro area into Cullman, Tuscaloosa, Huntsville and Nashville.

More info: urbancookhouse.com.