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
Revere’s place in history was cemented by 
The exhibition was organized by the 
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…
“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.”
A more recent addition to San Francisco’s rooftop bar scene is 
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.
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).
The 
“We are extremely proud of what we have accomplished, from the ability to 3D bioprint human cardiac tissue last summer to a mini heart with full structure now. These milestones are a testament to the hard work of our team and the proprietary process we have developed that enables this type of scientific achievement,” said Birla in a press release. “We believe we are at the forefront of whole heart bioengineering, a field that has matured quickly over the last year, and well-positioned to continue our rapid scientific advancement.”
Boomers Daily 