Leave Los Angeles on a 4:15 pm flight…arrive at Heathrow at 11 am.
Heathrow Express to Paddington Station in 20 minutes.
Grab a Black Cab outside and enjoy a great ride to your hotel near the Tower Bridge.
Check into your hotel and walk over for a 2-3 hour tour of the Tower of London.
From an Eater.com online article:
The light is different, higher contrast. Real-life chiaroscuro. And sound is muted, still, almost absent. Except when the wind is kicking up a tremendous, otherworldly, howl. And the city looks so small, innocent, like a child’s train set, the Statue of Liberty a tchotchke in a tourist shop. Sixty-mile views that reach the Hudson Highlands up north, the Atlantic Ocean to the east and south, and, much closer, planes landing and taking off at three major airports.
There are few New York City restaurants more storied than Windows on the World. The restaurant made its debut on the 107th floor of the World Trade Center’s North Tower in 1976, offering sweeping views of Manhattan, Brooklyn, and New Jersey — the earth itself peppered with the buildings, the bridges, the Statue of Liberty; the sky with tourist helicopters. “Windows was a shining ambassador for New York, an escape from a city that was, in decades past, drug addled, dirty, and crime-ridden below,” Eater NY’s Ryan Sutton reminisced in 2014. “Even if you didn’t know much about fine dining, you knew such a dream-like place existed, and you knew that it came tumbling down on September 11, 2001.”
To read more: https://www.eater.com/2019/9/17/20862698/world-trade-center-restaurant-windows-on-the-world-history-design-book-excerpt
From an New York Times online review:
Revere’s place in history was cemented by the Longfellow poem, published in 1861, more than 40 years after Revere’s death. Longfellow “was flexible about the historical details,” said Debra Schmidt Bach, who coordinated the exhibition for the New-York Historical Society. “I mean, it was a fictionalized poem,” she said. “It was not intended as a detailed examination of the ride.”
The exhibition was organized by the American Antiquarian Society, of which Ms. Hewes is the curator of graphic arts. Nan Wolverton, the show’s other curator, is the director of fellowships at the antiquarian society, and of its Center for Historic American Visual Culture. The display includes more than 140 objects from the antiquarian society’s extensive Revere holdings; the New-York Historical Society’s own collection; the Museum of Fine Arts, Boston; and the Massachusetts Historical Society, among others.
To read more: https://www.nytimes.com/2019/09/11/arts/design/paul-revere-beyond-midnight.html
From a Nature.com online review:
Lifespan, by geneticist David Sinclair and journalist Matthew LaPlante, provides a vision of a not-too-distant future in which living beyond 120 will be commonplace. For Sinclair and LaPlante, the answer lies in understanding and leveraging why we age…
Lifespan is entertaining and fast-paced — a whirlwind tour of the recent past and a near future that will see 90 become the new 70. In a succession of colourfully titled chapters (‘The demented pianist’, ‘A better pill to swallow’), Sinclair and LaPlante weave a masterful narrative of how we arrived at this crucial inflection point. Among the historical figures evoked are a sixteenth-century Venetian proponent of caloric restriction, Luigi Cornaro, and the twentieth-century ‘father of information theory’, Claude Shannon.
From a Wall Street Journal article:
We asked Lord Fellowes about the servants and family members who made it to the movie. Here are edited excerpts:
“It’s a way of life that’s gone and I don’t think it’s a bad state that it’s gone. But realistically it must’ve been livable on a level by pretty well everyone involved or it wouldn’t have gone on for a thousand years.”
In what ways did you think it was essential for “Downtown Abbey” to be accurate?
I think if you try to get all the details right and you talk to enough people who remember that life—which there were when I was much younger—you can imbue it with a kind of reality that seems believable to people who maybe don’t know about that way of life and certainly may not approve of it, but when they watch it, they can see how it worked. They can understand how people lived like that. Whereas when you start to get all the details wrong, it doesn’t feel believable. It doesn’t feel truthful.
To read more: https://www.wsj.com/articles/writer-julian-fellowes-prepares-downton-abbey-for-the-big-screen-11568552402
From a New York Times online article:
A more recent addition to San Francisco’s rooftop bar scene is Everdene, a standout which opened this April atop the new Virgin Hotels San Francisco. Besides taking its name from the heroine of Thomas Hardy’s “Far from the Madding Crowd,” Everdene has a lush, garden party vibe that feels far removed from the crowds below in SoMa. The drinks program consists of brightly colored, flora-heavy sippers (tequila-based “Her Majesty’s Pleasure,” with cucumbers and sugar snap peas, is an early favorite), courtesy of the lead bartender Tommy Quimby, another Trick Dog alum.
To read more: https://www.nytimes.com/2019/06/14/travel/san-francisco-hotel-bar-cocktails.html
From a Forbes.com online review:
Chef de cuisine Julio-Cesar Florez, a native of Lima, served as chef de cuisine of the now-defunct Peruvian-themed Isla and has been the sous chef at Lucky Robot since mid-2017, where he began adding subtle Peruvian touches to Huang’s playful Japanese cuisine. Seeing the success of these special menu items, the two decided to take the 6-year old restaurant in this new direction.
Lucky Robot, a casual Japanese restaurant in Austin’s popular South Congress Avenue, switched its menu to focus more intensively on nikkei in the spring. With over 15 years’ experience in Japanese cuisine, training under Master Shibazaki-san of Benihana and Tyson Cole of Uchi, executive chef Jay Huang is a master of Japanese flavors and plating, enhanced by a passion for sustainability and support of local purveyors.
From a Wall Street Journal online article by Lettie Teague:
Many self-styled “wine educators” online claim to be certified sommeliers, but that doesn’t mean they have worked in a restaurant. Others are winemakers, adjunct professors or simply oenophiles with a pedagogical bent. Whether via video or podcast, the education they offer tends to fall into two categories: basic (grape names, how to hold a glass) or wonky (the role of tannins, grapevine blights).
LEARNING about wine online seems easy enough—not to mention affordable. Yet after exploring all manner of internet wine education, I’m not ready to declare it the ideal forum—at least not yet.
The educational content actual wine professionals produce mostly falls into the latter camp, and podcasts appear to be the preferred format. The decidedly wonky “Guild of Sommeliers Podcast”(guildpodcast.com) features sommeliers such as Geoff Kruth and Kelli White interviewing top talent. In an episode last fall, Mr. Kruth and Virginia Wilcox, winemaker at Vasse Felix in Western Australia, discussed tannins in a surprisingly lively chat. “I think you can make or break a wine by getting the tannins wrong,” Ms. Wilcox said. She enumerated various categories of tannin, including “astringent,” “squeaky,” “toothy,” “tongue” and “green”—the ones that “push to the back of your throat.” I learned a lot and plan to invoke the term “squeaky tannins” very soon.
To read more click on the following link: https://www.wsj.com/articles/are-online-wine-courses-worth-your-time-11568321079
From a UpRoxx.com online article:
The Crack Shack … offer(s) genuinely tasty chicken sandwiches with meat sourced from farms outside of the industrial farming world. They… cost roughly ten times as much as a McChicken and more than double the Popeye’s Chicken Sandwich.
“Solid, good cooking and comfort are always on-trend,” says Chef Richard Blais. We reached out to the Top Chef all-star and co-owner of The Crack Shack to talk chicken sandwiches because, well, that’s all people seem to be talking about lately. We figured, if anyone would understand how a sandwich basically turned into a cult obsession at the tail end of summer ’19, he might.
“Chicken is incredibly universal and always a crowd-pleaser,” Blais adds. “As is fried food, so… I think it’s just math.”
The cushy bread, the tangy mayo, the crunch of a salty pickle, and, of course, a beautifully seasoned and deep-fried piece of chicken (hopefully brined thigh meat) is about as complex-yet-simple as a sandwich can be. Add a little heat and it’s bliss in a bun.
https://uproxx.com/life/history-of-the-fried-chicken-sandwich/
From the OpenHouseChicago.org website:
The Chicago Architecture Center’s Open House Chicago (OHC) is the city’s annual architecture festival. For one weekend in October you can explore Chicago’s most iconic and unique architectural treasures. From mansions to sacred spaces, theaters to private clubs, hotels to secret rooms—OHC gives visitors a behind-the-scenes look at many of the city’s great spaces that are rarely, if ever, open to the public.
OHC is a citywide event that includes more than 350 sites located in more than 38 neighborhoods. Sites reflect the cultural diversity and history of Chicago, as well as the unique character of each community. Locations include private clubs, residential spaces, offices, hotels, theaters, design/architecture studios, schools and places of worship as well as manufacturing, cultural and government facilities. This diverse selection of sites allows visitors to plan an itinerary according to their own specific interests. Browse the sites that have participated in OHC since 2015.
To read more: https://openhousechicago.org/
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