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There are real environmental problems and if they're not addressed, the Earth will shake us off like fleas on a dogs back. Ocean deoxygenation is a much larger threat than global climate change / warming. Windows on the world watch free watch. Windows on the World was one of the greatest restaurants New York City has ever seen. Located on the 107th floor of the World Trade Center, it offered guests soaring views of not only Manhattan, but also Brooklyn and New Jersey. Although the food couldn't always match the scenery, at its best, Windows provided guests with a sophisticated, forward-thinking dining experience unlike any other in New York City. Windows on the World vanished 12 years ago. On that horrific day, 79 employees of the restaurant lost their lives. Here, now, is a remembrance of Windows on the World, with an afterword from the restaurant's last chef and greatest champion, Michael Lomonaco: GM Alan Lewis, chef Andrew Renee, restaurateur Joe Baum via Edible Manhattan] Windows on the World was the brainchild of visionary restaurateur Joe Baum. With the Restaurant Associates group, Baum created a string of '60s blockbusters including La Fonda Del Sol, The Forum of the Twelve Caesars, and The Four Seasons. In 1970, after parting ways with Restaurant Associates, Baum was hired by the Port Authority of New York and New Jersey to help develop the restaurants at the World Trade Center. [A '70s menu for Windows via Typofile; A pamphlet for the world Trade Center Club via eBay] Baum, along with partners Michael Whitman and Dennis Sweeney, created 22 restaurants for the World Trade Center, many of which were casual operations located in the basement concourse. But the most elaborate Baum creation was Windows on the World, which occupied the 106th and 107th floors of the North Tower. The restaurateur hired architect Warren Platner to design a grand, modern space. Windows on the World Ephemera from Milton] Graphic designer Milton Glaser (of the I? NY and Brooklyn Brewery logos) contributed the menu artwork, dishware patterns, and logo. Barbara Kafka picked the plateware and silverware. And James Beard and Jacques Pepin helped develop the menu. The Port Authority then signed a master lease with Inhilco, a subsidiary of Hilton International, to run the World Trade Center restaurants. Baum and his team then moved to Inhilco to put their plans into action. [Kevin Zraly talking to guests in 1976 via The Nestle Library] Windows on the World opened on April 19, 1976, as a private club with 1, 500 members who paid dues based on their relationship with and proximity to the World Trade Center — WTC tenants paid 360 a year, and those who lived outside the "port district" paid just 50. But anyone could visit Windows on the World in the early days if they paid 10 in dues, plus 3 per guest. [The Hors d'Oeuvrerie via The Nestle Library] In addition to the main dining room, where a table d'hote dinner was 13. 50, Windows on the World had an Hors d'Oeuvrerie that served global small plates. [Cellar in the Sky via Baum + Whiteman] One offshoot, dubbed the Cellar in the Sky, offered an expansive wine list from young gun sommelier Kevin Zraly, plus a five-course menu of American and European fare. In a New York magazine cover story titled "The Most Spectacular Restaurant in the World. Gael Greene describes the experience of entering the dining room: Every view is brand-new? a miracle. In the Statue of Liberty Lounge, the harbor's heroic blue sweep makes you feel like the ruler of some extraordinary universe. All the bridges of Brooklyn and Queens and Staten Island stretch across the restaurant's promenade. Even New Jersey looks good from here. Down below are all of Manhattan and helicopters and clouds. Everything to hate and fear is invisible. Pollution is but a cloud. A fire raging below Washington Square is a dream, silent, almost unreal, though you can see the arc of water licking flame. Default is a silly nightmare. There is no doggy doo. Garbage is an illusion. [Cellar in the Sky via Baum + Whiteman] Windows on the World was an immediate success. New York Times critic Mimi Sheraton describes the dining experience: Unquestionably the best thing about this place, other than the toy-town views of bridges and rivers, skylines and avenues is the menu. It represents an international crossroads of gastronomy, stylish and contemporary, and perfectly suited to this particular setting and this particular city. The restaurant quickly became a favorite hangout of high-powered businessmen, politicians, and celebrities. By the end of its first year, Windows on the World had a waiting list that was fully booked for six months straight. [The view facing west via The David Blahg] In 2001, Joe Baum's creative partner Michael Whiteman told the Times: In a way, it was the symbol of the beginning of the turnaround of New York... were successful because New York wanted us to be successful. It couldn't stand another heartbreaking failure. The original Windows on the World crew via Suzette Howes] Joe Baum was only involved in the management of Windows on the World during its first three years in business, but the restaurant sailed along through the '80s and early '90s. During this period, the restaurant employed a number of chefs that would go on to find success on their own, including Kurt Gutenbrunner, Christian Delouvrier, Eberhard Müller, and Cyril Reynaud. The critics were not always kind to Windows on the World, but year after year, it remained one of the top-grossing restaurants in the country. On February 26, 1993, a group of terrorists detonated a bomb inside a truck that was parked below the North Tower. The bombing killed six people, and injured over a thousand. The explosion damaged storing and receiving areas used by Windows on the World, and the restaurant was forced to shutter. Hilton International gave up its lease after the bombing, and the Port Authority of New York and New Jersey asked 35 restaurant groups for proposals for the Windows on the World space. [a New York article on the revamp from July 15, 1996] On May 13, 1994, the Port Authority of New York and New Jersey announced that the Joseph Baum & Michael Whiteman Company had won the contract. Almost two decades after opening the restaurant, Joe Baum was back in control of Windows on the World. [Cellar in the Sky, 1996 via Baum + Whiteman] Baum and his partners tapped Hugh Hardy to create a dining room that was more colorful and whimsical than the original. Unlike the old Windows, which served Continental fare with a sharp American influence, the new restaurant offered a globetrotting menu from chef Philippe Feret. [The Greatest Bar on Earth via Skyscrapercity] The Hors d'Oeuvrerie was replaced by The Greatest Bar on Earth, a splashy space that had three bars and a menu of fun international fare. Before the reopening in summer of 1996, Baum told the Times: When Windows first opened it was a great restaurant for New tourists came, they came mostly because New Yorkers were proud to bring them here. We want Windows to be a great restaurant for New Yorkers again. Windows on the World in 1996 via the Container List] Feret left Windows in May of 1997, and he was replaced by Michael Lomonaco, a chef that had earned raves at the '21' Club. A few months after he took control of the kitchen, Ruth Reichl bestowed two stars on Windows on the World. In 1999, Cellar in the Sky was replaced by Wild Blue, a cozy American restaurant, that was also overseen by Lomonaco. In his review, William Grimes wrote: When night falls, Wild Blue feels like a plush space capsule hurtling through the cosmos. 79 Windows of the World employees died on September 11, 2001. Michael Lomonaco was conducting an errand in the concourse of the World Trade Center when the first plane hit. The chef was evacuated from the building immediately, and witnessed the second plane hit the WTC from the street. Lomonaco then headed north and made it up to his home on the Upper East Side, where he immediately started figuring out who was working that day. 2001: Lomonaco and His Team Search for Employees: By the following week, a Windows on the World hotline was set up at the restaurant's sister establishment, Beacon, and Lomonaco and his head of human resources, Elizabeth Ortiz, began working to find the 50 employees that were unaccounted for. Lomonaco soon helped set up an relief fund called Windows of Hope, which raised over 22 million for the families of Windows workers. [A screengrab of the Windows on the World website from 2002] Windows on the World co-owner David Emil opened a Theater District restaurant in 2002 called Noche, which was staffed by several Windows employees, including Lomonaco — it closed in 2004. Some of the Windows employees opened a Noho restaurant in 2006 called Colors — it's still open, but only for parties and private events. For the past seven years, Lomonaco has been the co-owner and executive chef of Porter House in the Time Warner Center, and he recently opened Center Bar, a casual spinoff on the same floor as Porter House. The Port Authority has ruled out the possibility of putting a fine dining restaurant like Windows on the World at the top of the new World Trade Center, which is slated to open in 2014. Earlier this week, Eater interviewed Michael Lomonaco about his experiences on the 106th and 107th floors of the North Tower. Here's an extended look back: Michael Lomonaco via Porter House] What did it mean to you to get that job at Windows on the World? Michael Lomonaco: Well I'd never been there before. I'd never worked there. I'm a native New Yorker, and I remember very clearly when Windows on the World opened. I have very clear memories of that, even the review that they did in New York magazine. But one of the key memories I had always had was Cellar in the Sky, because the original Cellar in the Sky was a prix fixe restaurant — that was pretty new to New York. And it was advertised weekly in the dining section of the Times — they advertised the menu as changed every week, or every other week. That ad always stuck in my mind, how they promoted Cellar in the Sky. It just sounded so incredible. So fast-forward to the '80s. I got out of culinary school in 1984, and Windows on the World had become this giant place that was historic, and I'd never been there. I'd never gone to the Cellar. I'd never gone to Windows. In fact, the first time that I had ever gone up there was at the reopening in 1996 when they hosted an industry night, and I went up there for an evening. I knew Joe Baum pretty well in my days at '21. Joe was a regular and I was introduced to him, and he was a very passionate, warm, hospitable guy. He really was magnetic, in many ways. I had some sense of what was going on there. In the early '90s, when I met Joe, it was no longer associated with us. But then in 1996, when they did the big reopening, I was still at '21' and had started doing television at the Food Network, so I was in a transitional period. [Windows on the World in 1976 via the Container List] I'd left '21' in the last quarter of '96 to film Michael's Place at the Food Network. Then in '97, I was introduced to David Emil and Joe Baum. My relationship began with them at that time, and I really had some long talks with David Emil and with Joe Baum about joining them and becoming part of their team. I was the " chef-director. This was Joe Baum's title for me. Direct all of the chefs. We had Windows on the World, there was Cellar in the Sky, and there was the Greatest Bar on Earth, and it was all private dining on the 106th floor, so there was quite a team of people. So that, for me, in '97 when I joined them, was really very exciting. It was very exciting because it was such a historic place, it was such a beloved place, and it was really at the pinnacle of its own opportunity to reinvent itself again. And that's the opportunity I took. That was the great step forward for me — it was the chance to reinvent Windows on the World. And, in fact, we shuttered Cellar in the Sky in '98, and reopened the space as Wild Blue in '99. It became a very kind of beloved space. It's small, 55 seats. Were you proud of your work up there? Absolutely. First of all, I had a great team. You know, there was a great group of people. There were 450, 500 people that worked up at Windows on the World at one time. And I had a great team with me. My chef de cuisine is still with me today — Michael Ammirati. He came with me. Michael, who would be here now at Porter House, he was a key component, because it was really just the two of us with a culinary team that was 35 people, trying to turn it to a new direction. I think we were able to fulfill, to some degree, an original vision that Joe Baum had for Windows on the World. You know, I thought that Joe's vision was that Windows on the World should be a beacon of American cooking, on American products, on American foods. And, also, shine a spotlight on local ingredients. So we started working with the local suppliers at the greenmarket in 1997, and a bunch of the produce that we bought came from the greenmarket at the World Trade Center. This is something that fit into my vision of what we could do, and also Joe's vision. And I'll tell you, in 1998, we were talking about planting an herb garden and a vegetable garden on the roof of the World Trade Center. Sustainable cuisine, sustainable cooking was something that Joe started talking about back in '97, probably before, and it was really a big topic when we met and talked about ideas. On a Saturday night, we could do 700 or 800 covers, but all of that was from-scratch cooking. Everything was cooked à la minute. And we did that with a great team of cooks in the kitchen, and our culinary chef staff. We just did it through organization, and sheer will that we would cook everything à la minute. [The Greatest Bar in the World via The Container List] Cellar in the Sky reopened in 1996. It was expensive. It was a prix fixe, 125-a-head dinner and it was kind of staid. It wasn't getting the traffic, because there were so many more things happening in the culinary world. And so what we did in 1998 was we closed Cellar in the Sky with the idea of turning it into an American chophouse, and that's what Wild Blue was. 55 seats and a very aggressive wine-by-the-glass program. We served, I think, really delicious American chophouse fair. Prime beef, game birds, duck, squab, and it was all family-style. It was really kind of a fun place that became more of a locals restaurant. The tourist crowd, the visitor crowd would go to Windows, which had dramatic views. Wild Blue also had dramatic views, but on the south side of the building, facing the Statue of Liberty. We had a very kind of local crowd. I'm very proud of the work we did there, and I'm very proud of the people I met and had the chance to work with. Do you have a favorite memory from working on the 106th and 107th floors? A real favorite memory was the annual holiday party that David Emil and Joe Baum hosted, and that was held in January at Windows. That's where everyone who worked there was invited to bring members of the family and come to one of the private dining rooms, which could seat 500 people, if not more. That holiday party was a fantastic memory. Everyone came with family. Everyone who worked there got dressed up. We had people from the around the world at Windows, and it was an incredibly global staff. The team would refer to themselves as the U. N. of restaurants. They had such diversity in the workforce, the staff that worked there. And there were more than 60 languages that were spoken among the staff. You could alway find someone who could act as a translator for any guest who needed help. This diversity was exciting. But on that day when we had our holiday party, it was really wonderful to see all of the people we worked with. Much of them came in the finest clothes that they wore in their original, native homelands. It was like being at a party at the U. with beautiful clothing from around the world — from Africa, from Asia, from India, and Latin America. Just a beautiful thing where people were proud of where they worked. Everyone had a good time. You devoted a lot of your life after 9/11 to working with the families of the employees that died, and the employees that were displaced. Did you think that, after a year or two, there would be another Windows on the World? Did you think that you would be able to work together again? There was a lot of pain and loss felt by everyone and it was different for each individual. We lost 79 of our co-workers. But I think that there was some sense of time to recover. It's a very difficult question to answer, because I think it's personal to each individual. You've got to see it from this point of view: There were people lost at Windows who had family members who worked there who weren't lost. We had a family that worked in our kitchen, there were four brothers, the Gomez brothers, two were lost and two were not. There was a lot of recovery. I think the pain of recovery leads to, We want to get back to where we were. I think there was a sense of people trying to stay together. There was also a lot of confusion in the aftermath thinking, What is the right thing to do. It was something I wish could've happened overnight. For me, I wish that this never would have happened, of course, but there were different configurations of people trying to stay together. We had Noche in Times Square with nearly 50 of our co-workers. That's a small number compared to Windows Hospitality Group, which was one of the largest in the world in sheer volume and size. So, 50 people working together was a comforting thing for some of us to be able to continue to work together. Others went down to the restaurant on Lafayette Street — there were groups that felt they wanted to keep some of their friends and co-workers together. The loss of something so immense was a shock in itself. 12 years later, what is your relationship with the families of the employees you worked with? As in any situation, you know some people better than others. You have to cultivate some have to imagine 450 people working together. I'm just trying to stress that that's a lot of people. There are some people that I knew quite well, and I am in touch with some of the family members of those who lost. I do keep in touch with some. There are others who, we work together, and we have some contact during the year. I have a few of my co-workers who were with me at Windows, who now work with me at Porter House. If this is something that can answer your Windows of Hope Relief Fund, we raised 22 million dollars with the help of Tom Valenti, David Emil, the board members, and the group of people who were with me. That fund is still paying for education for 150 children who are eligible to receive education grants from that fund, every year. A great portion of the original funds went to emergency aid to those families who lost someone on that day. There was emergency aid and health insurance that the funds paid for, for the first five years. The original mission was emergency aid, health insurance, and educational opportunities for the children of the victims, of the food service worker victims. All of the food service workers who were identified, of which there were 102, Windows being the greatest. Just so you understand, when we established that fund, we worked with the Community Service Society of New York to administer the families' needs, and I think the most important thing that we could give them was a sense of dignity and a respect for their loss, and maintain the respect for their privacy. So, in a way, it kind of cut off having personal relationships with people that were included in this fund. Do you think New York will ever have a restaurant like Windows on the World again? Oh yeah, that's the spirit of New York and our nation and humanity. To build, to create, to entertain our guests — that's what we do. Windows was incredible, and because it had really been reborn in its incarnation in 1996, that version of Windows wasn't meant to be exclusive. It was a very inclusive and democratic restaurant. The prices were not exorbitantly high, and people could come in and go to the bar and have a Coke and having this incredible experience of seeing the city. It was very open, hospitable, and friendly. I think in that spirit, New York will have something like this. I'm very happy to talk to you, because what I want you to understand day, aside from the fact that I survived greatest thing I could offer is doing what I was doing before, so that the memory of my friends and colleagues lost that day have honor. I feel privileged to wake up every day and do what I do. What I do, in part, is a tribute to my friends and colleagues. A view from Windows on the World] Further Reading: From Windows on the World to Windows of Hope [Thirteen] Lomonco Escaped 9/11 but Dedicates Cooking to Friends he Lost [NYDN] Windows That Rose So Close To the Sun [NYT] Drinking at 1, 300 Ft: A 9/11 Story About Wine and Wisdom [Esquire] Ruth Reichl Remembers Windows on the World [NYM] Windows on the World: The Wine Community's True North [Wine News] The Legacy of Joe Baum [Edible Manhattan] Windows on the World Opening Report (Subscription required) NYT] Gael Greene's First Visit [Insatiable Critic] Mimi Sheraton's First Visit (Subscription required) NYT] Gael Greene's Review from November of 1976 [Google Books] Mimi Sheraton's Second Visit (Subscription Required) NYT] Bryan Miller's One Star Review from 1987 [NYT] Bryan Miller's Review from 1990 [NYT] Renovation Report from 1996: Can the Food Ever Match the View? NYT] Ruth Reichl's Two Star Review from 1997 [NYT] Windows on the World World Trade Center, New York, NY.

Windows on the world watch free streaming. Originally published in the September 2011 issue. This story needed an ending before it could find its first sentence. So please forgive me for delivering it ten years overdue. Maybe it shouldn't have been so hard to write. Looking back, it had everything: merriment, adventure, and a journey to the top of the world. It contained a crash into ground zero on one of the darkest days in America's history and a search for fulfillment afterward. Yet for ten years, the words were trapped inside me and I couldn't get them out. We all know the feeling of wanting to do something so well and so badly that we try too hard and can't do it at all. In the end, though, there's no trick to being yourself. So I'm simply going to tell this story the way it happened. It started fourteen years ago, when a new editor was hired to guide Esquire. The magazine was in distress. You might find only a dozen pages of advertising in an issue, and most of them were pitching hair-replacement schemes and promises to resurrect lost sex drive. The new editor called upon a group of writers whom he'd assembled over the years to join him. He was on a mission to resurrect a great American magazine, and he wanted good ideas. One of mine was to become the Perfect Man. The concept was to identify the subjects every man should know, and then have experts in each field show me how to master them. I was certainly up for the task. The only reason I call myself the Perfect Man, I used to joke, is that I have so many flaws to correct. We all know the feeling of wanting to do something so well and so badly that we try too hard and can't do it at all. The idea turned into a monthly column, and what a blast it was. The legendary Jack LaLanne showed me how to get in shape and eat right. I learned how to project my voice from boxing announcer Michael Buffer; how to smoke ribs at the Jack Daniel's World Championship Invitational Barbecue; how to walk with grace from a Victoria's Secret model; how to prolong my orgasms from specialists in tantric sex. (My wife is eternally grateful. The last area I poked my nose into was wine. Wine makes a lot of men uncomfortable. It's not as if sweat would bubble above my upper lip every time a waiter handed me a wine list. But I always felt uncertain and small in those moments, especially if I was taking out a woman or hosting a group. It was much easier to crack open a beer and mock snooty wine drinkers for their full-bodied aromatic claptrap than it was to admit I didn't have a clue. But in wine, you pay for your ignorance. A haughty waiter can roll his eyes and make you feel smaller than a raisin. A fast-talking one can chump you into ordering a bottle that will launch the check into the stratosphere. Anyway, the editor generously sent me off to wine school to finalize my education in self-improvement. In return, I agreed to showcase what I learned by becoming the guy who recommends wine to diners at an upscale restaurant. The sommelier. Then I'd write a story that would show how, with a little effort, any man could feel comfortable around wine. The Windows on the World Wine School, the best in the city, was down the corridor from the famous restaurant by that name, at the top of the World Trade Center. The elevator took fifty-eight seconds to reach the 107th floor, and you could always tell who was taking the ride for the first time. Halfway up, everybody's stomach did the same sudden somersault, and the rookies would grasp in panic for support. and then return the smiles of the vets remembering their own first trip. The classroom was a ballroom filled with tables topped with columns of empty wineglasses. Everyone who entered wandered first to the long stretch of floor-to-ceiling windows. On a sunny day or moonlit night, the view of lower Manhattan from Windows on the World was like the first time you heard Frank Sinatra singing "New York, New York. It was amusing to look down at helicopters. Just thinking about the acrobat who once walked a three-quarter-inch steel cable between the tops of the Twin Towers made you wonder what wasn't possible. You had to hand it to the architect who envisioned that millions of people would travel millions of miles to dine some 1, 300 feet above sea level. For a time, no restaurant in the United States took in more money, and no restaurant on the planet sold more wine. Courtesy Kevin Zraly The guy who ran the wine school was, and still is, sort of a cross between a stand-up comic and Monty Hall from Let's Make a Deal. His name is Kevin Zraly. I could never describe all that Zraly passed on during this eight-week course in 1999. Time and a storm has eroded most of the memories. But a writer who prided himself on never keeping a diary once told me that "the good shit sticks. Nine years later, I'm left with what stuck. So here's a story that gets to Zraly's core: As a young man, Kevin was interviewed by the legendary restaurateur Joe Baum for the position of cellar master at Windows. Baum's first question was "So, Kevin, what can you tell me about wine? Now, that may appear to be a casual way to start an interview, but it's a terrifying question for an applicant who's depending on the answer to get a job. The question's too big. What possible answer is there? I like to drink it. Zraly replied. He knew how to shrink the complex to the simple—a good quality to have if you're going to introduce people to wine. For example, he'd point to the three major varieties of white wine—Riesling, sauvignon blanc, and chardonnay—and ask you to visualize them as skim milk, whole milk, and cream. Before you'd even tasted the wines, you had an idea of where they stood from light to heavy. Then he did the same for reds. Pinot noir: skim milk. Merlot: whole milk. Cabernet sauvignon: cream. With that information alone, you could go into a restaurant, order a thick sirloin, and know that it was wiser to muscle up to the steak with a hearty cabernet than a willowy Riesling. Classes passed quickly, and the wines that Zraly exposed us to began to work their magic. They encouraged us to go out and seek, to lose ourselves in a world that no one person could ever fully explore. In wine, you pay for your ignorance. The first day I got lost was a memorable one. April 20, 1999. When people who loved wine heard that I was attempting to become a sommelier, they immediately took me in as a long-lost brother. I had been invited to a wine-tasting lunch at the great restaurant Daniel, where eleven wines from Chateau Lagrange, in the French region of Bordeaux, were to be poured. One of the first things you need to know in order to function at a tasting is how to roll the wine around your mouth, spit it into a bucket, and define the flavors left behind. This allows you to discern the different styles and tastes without getting drunk. Unfortunately, novice that I was, I hadn't quite figured out how to spit and taste by the time of that lunch. So I drank all eleven glasses. Then, in a warm fog, I walked downtown to class at Windows on the World, where another dozen wines were poured, then drifted off to dinner with a winemaker, during which several more bottles were opened. It was like the best day of school you could imagine, when you also discover you have an enormous family that you never knew about. The Brotherhood of the Grape, someone called it. I learned, I laughed, I embraced. It was one of those days that end with you peeling off your clothes, lying down, and drifting off to sleep happy to be alive. And I did just that, completely oblivious to the fact that early that same day, twelve students and a teacher were gunned down at Columbine High School. Getty Images There's only one way to know which bottle of wine to order at a restaurant or buy for a friend: taste it. Problem is, how do you taste them all? Something like sixty-five hundred French wines alone can be purchased in the United States. Tens of thousands of labels are imported from Italy, Portugal, Spain, Germany, Hungary, Austria, New Zealand, South Africa, Greece, Argentina, and New Zealand. Wine is produced in all fifty states. Where would you start? There are good answers to this question. I was most impressed with the shortest: Vinexpo. Every other year in Bordeaux, winemakers from around the world pour their juice for more than fifty thousand buyers to sample. By brazenly promising to taste nearly every wine on the planet over a few short days, I wrangled some expense money from the editor and jetted off. My bravado evaporated the moment I stepped into the convention center and felt the bottom of my jaw dangling beneath my balls. I faced a hall that was—no exaggeration—a mile long and two football fields wide. I'm usually the type of guy who never says no unless you ask me if I've had enough. But this. was almost too much. I tasted, spit, and scribbled in a notepad as if I were one of the chosen few, the Jedi who could taste a wine blindfolded and tell you everything about it. But it wasn't long before I was lost in the maze. My first day would've ended without a memory of a single wine if I hadn't stumbled upon a man named Anthony Dias Blue. The pourers treated him as if he were a celebrity, because when Blue highlights a wine in the press, that label is elevated above tens of thousands of competitors. As I followed him around, I noticed that when certain pourers saw Blue, they reached under the table and pulled out bottles the rest of us weren't getting. I glued myself to his side and the pourers had no choice but to show good etiquette and fill my glass beside his. That was how I found out about La Turque, a wine made by Guigal in the Rhône region in France. Tasting a 400 wine when you've been cutting your teeth on 20 bottles will widen your eyes. But for me, this wine was bigger than that. La Turque opened my ears. It made me hear music. As I drank, Edith Piaf was singing "No Regrets" right out of that glass, and believe me, she was in her prime. That might sound a little loopy. But people have found crazier ways to describe the taste of wine. I've heard praise for the "barnyard odors" in a glass of burgundy. A sommelier once asked me if I had picked up "brussels sprouts" in the bouquet of a red wine from Chile. And a wine magazine editor once assured me that there was "a hint of Tasmanian black pepper" my italics) in a glass of Shiraz. I could never get excited talking up brussels sprouts, and describing wine with adjectives like metallic, nutty, tart, floral, and woody just wasn't me. So I began to correlate wine with music, and to this day the melodies have stayed with me. As the months passed, I scribbled comparisons between wines and songs on scraps of paper constantly. I tossed these notes in a box along with pictures of some of the many wineries I visited when the opportunities arose and I could coax more expense money out of the editor. Ella Fitzgerald singing scat is wonderful champagne. Luciano Pavarotti is a great Barolo. Pick up a Robert Weil Riesling Auslese and you might hear Sade singing "The Sweetest Taboo. " I once observed a woman in a supermarket checkout line buying a couple of bottles of mass-market California merlot and asked her if, by chance, she happened to like the music of Barry Manilow. "I do. she replied. "How did you know? I once brought my wine-to-music theory to the home of Monte Lipman, chairman of Universal Republic Records, and it wasn't long before everyone was discovering Joe Jackson's voice in a glass of fine California chardonnay. Edith Piaf was singing "No Regrets" right out of that glass, and believe me, she was in her prime. The beauty of learning wine by music is that you're never ignorant. You have an opinion that's as good as anyone else's. If a sommelier brings you a wine list and you have no idea what to order, you can always say, We'd like a bottle of Louie Armstrong singing 'What a Wonderful World. Suddenly, the pressure has been reversed. (He's right on track if he brings you a bottle of Lalou Bize-Leroy burgundy. Stick to the music and you'll never get bogged down in a conversation with some wine geek that includes the phrase malolactic fermentation. But there is some technique involved in tasting. You can help your ears tune in to the music by getting the most out of your nose and tongue. What you want to do is pick up your wineglass by the stem (not the bowl) and swirl. The air will turn up the volume on the aroma. There are chemical reasons for this, but maybe it's easier to understand by imagining yourself on a hot, listless day. In the distance there's a guy barbecuing, but he's too far away for you to see or smell a thing. If, however, a strong wind were to blow in your direction, your nostrils might twitch at the airborne molecules of 'cue. So stick your nose in that glass and inhale. But equally crucial are the taste buds aligning the insides of your mouth. Don't gulp the juice straight down—the flavors will zoom by. Let the wine coat the inside of your mouth before you swallow, and you'll soon be tuned in to the music. Whether you like a certain song is up to you. But if the bass in a song were so overpowering that it ran roughshod over the melody or the lyrics, everybody would know something was wrong. It's no different with wine. The winemaker is like a record producer looking for harmony and balance in flavor. The acidity in a glass of New Zealand sauvignon blanc should not squash the fruit. Nor should the tannins that come off red grape skins, the ones that bring a dry sensation to your palate, block out the fruit in a cabernet sauvignon. There are critics who score wines numerically, as if each bottle were a math test. But just as a song becomes magical when it coincides with a moment that has meaning in your life, a wine doesn't need ninety-seven points to be fantastic. Meet the woman you want to spend the rest of your life with and the 12 pinot noir you raised when you first looked into her eyes becomes priceless. The first night I was allowed to walk the floor as an apprentice sommelier at Windows on the World, I saw a three-hundred-pound man in his best suit get down on his knee in the middle of the dining room and propose to his fiancée. When she accepted and they embraced, there was applause all around. That's what made the place special. This was a restaurant that got a thousand calls for reservations each day, had twenty-five hundred chairs and seventy cooks. Seven hundred pounds of shrimp were served each week, and three thousand forks were washed each day. And yet, despite the restaurant's size and the enormous volume of food that left the kitchen, the staff made every diner feel like the experience was not only intimate but uniquely his or her own. The woman who accepted the proposal that night glowed like a queen. It would be my job to help maintain that glow. I had the good fortune to be assigned to one of the Jedi. Windows on the World's Andrea Immer had won a highly competitive contest in 1997 to be crowned the best sommelier in America. She was five feet two inches of pixie and pure grace, and the confidence she had on the floor reminded you of the way a great athlete owns a field. You got the sense that diners returned just to see her. Meet the woman you want to spend the rest of your life with and the 12 pinot noir you raised when you first looked into her eyes becomes priceless. When she asked if I'd brought along a waiter's corkscrew, I produced a sleek one that had been given to me as a gift and had the look of a new Jaguar driving out of the showroom. "I'll bet the blade is really sharp. she said. "You might want to start out with one that's been used. " There are many skills that a great sommelier must master. But to me, the most important is the ability to remove the fear from diners who know little or nothing about wine. People have good reason to be nervous. Maybe it's the link to royalty in the past, but wine has a way of bringing out that I'm better than you quality in people you wouldn't want to have a drink with. But mostly it's the prices that keep people on edge. It may be strange to say this now, but when it came to wine, Windows was the safest place in the world to be. You'd never be made to feel uncomfortable if you didn't pronounce a wine correctly. You'd never be recommended a wine just because it wasn't selling and the manager wanted it out the door. You'd never be chumped into buying a pricey one to jack up the bill. Andrea had the ability to magically intuit how much you'd feel comfortable spending and then find a way to match your food with the best wine your money could buy. Her goal, it seemed, was to prove you could love wine as much as she did. As I followed Andrea around the floor, I was amazed at how her passion merged with precision. There was a certain way the wine bottle was to be carried from the cellar, the bottom grasped in the hand, the body cradled like a football inside the forearm. There was a correct way to introduce a wine by holding the label in front of the taster and reciting its name, region, country, and vintage. A correct way to open a bottle with the waiter's corkscrew, circumnavigating the knife blade around the lower lip and then using the blade to peel the foil off over the top of the cork. Chardonnay had to be poured to exactly the fattest part of the glass, allowing room for the drinker to swirl without spilling. It would take me pages to describe all the rules and procedures, but they contributed to something special, because diners were at the same time made to relax and feel like royalty. Redux Andrea made it all look so easy that when she asked me if I'd like to try serving a table myself, I accepted—without bothering to tell her that I had never removed a cork with a waiter's corkscrew. My first table was a group of guys who were ordering steaks and laughing so loudly that it didn't seem possible to screw up. The table reminded me of an Australian party, so I recommended a Shiraz from Down Under that wailed like Tina Turner. I circled the corkscrew's blade around the foil covering the lip, but when I went to strip the foil over the top of the cork, I fumbled and the sharp new blade sliced into my thumb and sent blood spurting. "You okay. Andrea called from outside the door of the men's room as I rinsed off my bloody palm. It was beyond embarrassing. I stared in the mirror, shook my head, and tried to smile. An acrobat had once lain down on his back on a steel cable between the Twin Towers a quarter of a mile above the sidewalk. The Perfect Man couldn't even open a bottle of wine at the same height without bloodying himself. AP There was never a day that I entered the World Trade Center when I didn't think about Philippe Petit's tightrope walk between the towers. Even now, after watching snippets of it hundreds of times on YouTube, it still gives me thrills. The walk was not sanctioned, and there was no safety net. Petit spent six years in secretive planning, observing the towers as they came up and posing as a construction worker and a journalist to take measurements and check out the wind currents. Early on the morning of August 7, 1974, he and his posse hid in the World Trade Center and used a crossbow to first shoot fishing line across the gap between the towers, then pull successively thicker lengths of rope across that could support the cable. At 7:15 a. m., after the 450-pound cable had been stretched taut between the towers, he stepped out. The sonavabitch didn't just walk. He danced. At times, both of his feet bounded off the cable. He bowed on a knee. He lay on his back with his balancing pole balanced on his chest, and relaxed as if he were in the grass of Central Park. When he was asked later why he did it, he replied, If I see three oranges, I have to juggle. And if I see two towers, I have to walk. " I took inspiration from his preparation, showing up early for business conferences so I could practice opening dozens of bottles consecutively with my waiter's corkscrew until I could do it in my sleep. I learned to discreetly point to prices on the menu as I spoke about wines so the host could let me know if my recommendations were within his or her budget without ever having to mention the cost. I wanted to connect every diner with the grandeur of the journey from wine dunce to sommelier. I wanted you to understand what it was like to try to drink every wine at Vinexpo and bump into Edith Piaf. Sometimes I got carried away with diners who knew more than a little about wine, entering prolonged discussions over exactly which hard-driving California cab could release "Freebird" in their souls. In times like those, the general manager, Glenn Vogt, would call me over, put his arm around me, and let me know that it was great to see an entire table looking at the wine list as if it were a jukebox, but in the meantime four tables had been seated and the diners appeared to be very thirsty. It was time to step out on my own. Glenn and the chef, Michael Lomonaco, knew just the right place to hang the high wire. Wild Blue was a romantic restaurant set alongside Windows on the World. It had the same floor-to-ceiling windows, but it was not a tourist attraction. It was an intimate dining room that New Yorkers knew about and returned to because it was the place where Lomonaco had thrown his heart and soul. It was his home within Windows, which made me proud when he made it mine. My first evening as the sommelier was a Thursday night in May, 2001. The first seating was a couple celebrating their twentieth anniversary. The husband was a friend of mine, but his wife had never seen my face and therefore had no idea that I knew who she was. I had them seated at a table overlooking the necklace of lights on a bridge straddling the East River. Then I approached them in a suit tailored especially for the evening with a bottle cradled against my chest. The Perfect Man couldn't even open a bottle of wine at the same height without bloodying himself. "Good evening. I said. "On the occasion of your anniversary, all of us at Windows on the World would like to present you with a taste of Lordeaux champagne. It is served at the Assemblée Nationale in France and is ordinarily unavailable in the United States. Never before has it been poured at these heights, and never shall it be poured here again. The wife knew little about champagne, but she understood something much deeper, and as she looked at her husband, her eyes welled up. If on that night I possessed one-trillionth the audacity of Philippe Petit on the high wire, it still was big juice. I simply had no fear of wine. If you asked me about the fifteen hundred wines on the Windows list, I could talk to you from amarone to zinfandel. Pick your music and I'd pour. I even found humor in my missteps. When I spilled a few drops on a table, I apologized with gusto. "That is unforgivable! Let me bring you another bottle on the house! "Hey. called a guy at the next table. "Why don't you spill some here! I spread such joy on that evening that people actually took money from their wallets and slid it into the palm of my hand as they shook to say goodbye. Even as I protested—"No, you don't understand, that's not why I'm doing this"—they insisted, squeezing my palm shut, imploring, Take it, please. " A week later, a woman whom I served that night came back with some friends and asked in all seriousness, Is Cal working tonight? Perhaps I should have started writing the story the following day. But there was no deadline, I was occupied with other work, and I went on vacation over the summer. I figured I'd clear out time in September. I didn't know any of the seventy-three staff workers at Windows on the World who died on September 11 after the hijacked plane smashed into the North Tower. I didn't know any of the waiters who were serving seventy-one guests at a technology conference breakfast. I didn't know any of the people who chose to jump rather than choke and burn, nor any of the firemen who went up when everybody else was coming down, nor any of the more than three thousand who perished. I do know a man who was in the bathroom on the eighty-first floor when the airliner struck, who got down the stairwell in time to see Tower 2 imploding in the reflection off the windows of the Millennium Hotel across the street, and who dove for cover screaming the names of his wife and son as the weight of the World Trade Center fell on his head. When my friend Michael described the experience, we both knew that there was no way he could even begin to convey the depth of emotions he'd passed through on that day. So there's very little reason to bring up my feelings—especially since I was five hundred miles away. I can tell you I felt the need to be there. A few days later, at dusk, a friend of a friend managed to get me on a National Guard Humvee that toured the site. Even after all the images I'd seen on television, it was unrecognizable. I understood why people in New York who were watching the towers fall on television had left their living rooms to watch it from their balconies or windows or rooftops, just to confirm that it was truly happening. We drove through military checkpoints, police checkpoints, fire-department checkpoints. I stared at the monumental tangle of steel and concrete and realized the hijackers had planned to kill with the same intense detail that Philippe Petit had employed to make our spirits soar. For hours, we toured the sight in virtual silence. At one point, we passed some graffiti that read: O BIN, YOU DONE FUCKED UP. As my friend Michael had run down city streets covered in dust consisting of the remains of people who'd been disintegrated, he tried to grasp some meaning from what was happening. This was all part of a pattern of human cruelty and killing that has gone on since the beginning of time, he told himself. He just happened to be very close to this one. Some part of me was not the same as it was on 9/10. It would have been very easy for me to kill anyone attached to this in the slightest way. The evening turned into morning and I never did get my balance. When I saw a parking garage filled with cars covered with that same gray dust, I turned to the National Guard captain and foolishly asked, Why don't people come and get their cars? "Cal. the captain said, putting a hand on my shoulder to balance me and leaving it there for a while. "A lot of those cars don't have owners anymore. " I can't be sure that wine has ever tasted the same to me. Not long after, a benefit was organized for the families of those who'd worked and lost their lives at Windows on the World. Elite wineries in California donated cases of their best stuff to be auctioned off. The city's great chefs volunteered to cook for the occasion at Robert DeNiro's restaurant, Tribeca Grill. New York's finest sommeliers signed on to pour. Glenn Vogt called and asked me if I'd stand in as the sommelier of Wild Blue. Glenn had arrived at the World Trade Center the morning of 9/11 to see bodies and debris hurtling down from the sky. Michael Lomonaco would be at the benefit only because he stopped to get a pair of eyeglasses on 9/11, delaying his regular arrival for the fifty-eight-second elevator ride up to 107. At the benefit I poured fabulous wines from Screaming Eagle, Harlan Estate, Colgin Cellars, Bryant Family Vineyard, and Sine Qua Non, all the while thinking about the Muslim waiter at Windows who'd died in the carnage and whose wife gave birth to his son the following day. Hundreds of thousands of dollars were raised. Toward the end of the evening, the chefs were announced to great applause. Then the sommeliers. As my name was called out with a few others from Windows on the World, a few diners stepped out of their chairs to make it a standing ovation. Waves of emotion ran through me, incredible pride to have been touched by Windows, but also the feeling you get when you bite into a rotten pear. Yes, the evening was all about lifting spirits. But there was no escaping in that instant what an imposter I was. I was no sommelier. I had not lost my colleagues and my livelihood. I was a writer—and even worse, a writer who, at the moment, couldn't write. I'd spent many 3:00 a. m. 's staring at a blank computer screen searching for a first sentence. There was none. Nor was there a last. Everything in the middle was wine bottles falling end over end through space as bodies hurled by into the twisted jumble of wreckage. Months later, I went to interview the chef Mario Batali for another story, and I told him about my experience. If anyone would have a response to the one question I wanted answered, it would be Mario, for at heart he was a creator who knew how to bring very different ingredients together to make his food sing. "Is it possible. I asked, to write a story that balances the fun I had discovering wine with the horror of 9/11? He was silent for a moment, then he slowly shook his head back and forth. "No. You'll never be able to do it. he said. And then he paused and added, but you've got to. " The editor who'd backed my journey didn't say a word—which only made it worse. After handing me one of the best years of my life and seeing the conflict it had smashed into, we both knew he was hoping for something extraordinary. I tried to jump-start the story like a dead battery by going off on my own to Portugal to do something I'd dreamed of: turning grapes into wine with my bare feet. Technology has made winemaking more efficient throughout the world, but the best ports are still made the old-fashioned way. After the grapes are picked, they're dropped into granite troughs called lagars that hold about two thousand gallons of juice. In the evenings, the pickers methodically march for a couple of hours. Then a free-for-all called liberdade erupts and a carnival in grape juice begins. I stepped into the lagar at Fonseca, marched for hours, and then threw myself into the party. We stamped our grape-stained handprints on each other's shirts and spun dizzily all night. When liberdade came to a close, one of the Portuguese grape pickers asked me where I was from. "New York. I said. He blinked, said, World Trade Center. and came forward to embrace me. The woman next to him joined him in the embrace, as did the man behind her. The embrace grew larger and larger, men and women forming a collective hug around me up to our thighs in grape juice. And still, the world's understanding did not give me enough understanding to write. Nothing came, and in my guilt I'd find myself stammering to the editor that something soon would. But I knew the reality. I took the box of wine notes in my office down to the basement and buried it. My lies made my guilt feel like betrayal. More time passed. In 2004, the hilarious movie Sideways, about two guys on a road trip through California wine country, came out to great fanfare. Wine bars started sprouting all over America. More and more people were becoming aware of wine and less afraid of it. The editor called me in to tell me that the story might no longer be relevant, perhaps a last-ditch attempt to wrench it out of me. I went to my basement to dredge up my wine notes and found that they had been soaked by a rainstorm and were now black with mold. The fifth anniversary of 9/11 arrived and an extraordinary magazine cover appeared in my mailbox: an illustration of Philippe Petit with his long balancing pole on an empty white background. There was no tightrope. There were no Twin Towers. He was trying to balance himself on nothingness. Which is exactly what writing this story would be like—trying to walk a tightrope that didn't have any rope. There was no tightrope. He was trying to balance himself on nothingness. Time had only made the world more bewildering. There was a war declared on a country that didn't attack us. The world that had hugged me in a Portuguese wine trough had now seen a photo of a smiling American soldier holding a leash that circled around the neck of a naked Iraqi in a prison. Once, in North Carolina, an all-American eight-year-old kid I was interviewing told me about arguments he'd had with classmates who adamantly insisted that President Bush had secretly masterminded the attacks on 9/11. There was an economic meltdown. An opening appeared for a man with black skin to demand change and be elected president. Navy Seals finished off bin Laden. Dictators were overthrown in Tunisia, Egypt, and Libya, while the tallest building in the world was being constructed in the Middle East and the U. S. shuddered as it reached its debt limit. The world was evolving into a different place because of 9/11. Everything that happens for the rest of this century will stem from that day, just as September 11 came out of everything that preceded it. I had walked in the carnage of the most important moment of my lifetime. A writer with nothing to say. And how important was that, anyway, when I thought of the thousands of kids without parents? When the ball descended and the clock struck midnight to announce the beginning of 2008, I stood and cheered with my family in the middle of Times Square. Millions of people had been neatly arranged in blocks by the police department throughout the day, and my three children ran with their friends amongst the jubilant crowd with happy abandon. There had not been an attack on our soil since 9/11. I looked around at the police presence and the sense of organization, and I swear in that moment it felt like Times Square was the safest place on earth. Could I have imagined that on 9/12? No, I'd never be able to make sense of it all. Something inside me stopped trying. If it was death that took the story away from me, then it was death that brought it back to life. I was eating dinner with a group that included a woman whose husband had passed away. She'd spent a good amount of time on her own and concluded that she was ready for another partner. She explained how difficult the transition was. Having been married for years, she felt uncertain, didn't even know how or where to begin looking. As she spoke, an image came to my mind of Kevin Zraly proudly announcing how his Windows on the World wine class had been the meeting ground for more than a dozen marriages and created quite a few children. "Enroll in a wine class. I said. It was a sensible suggestion. You can get a good glimpse of somebody's character simply by talking about wine, and if it flies from there, it's destiny. But the instant I made the suggestion, I realized that something huge had happened. For the first time in years, I once again saw wine in terms of possibility and growth. I had come to a new beginning—which meant that this story had an end. Not long thereafter, I sat at a hotel bar with a blank notebook and began to trace all the grape stains backward to the day in 1999 when I first stepped into the elevator in the lobby of the World Trade Center. The more I thought, the more I realized how absurd it was to think that this ever could have been a simple, merry story. Life is just not that way, and nobody's ever going to be perfect. The world is balanced just like the finest wines. Since 9/11, my life had been touched by births, graduations, weddings, anniversaries, and amazing little moments that make you grateful to be alive, as surely as it had brushed up against illness, cruelty, murder, profound sadness, and death. Wine is simply here to help us celebrate the joy as well as push us past the tragedy. "Give me wine to wash me clean from the weather-stains of care. Ralph Waldo Emerson got that right. As I sat at that bar drifting back in time, a waiter approached the bartender carrying a glass of a sweet white wine from Italy called vin santo. "We have a complaint that it's not good. the waiter said, pushing the glass toward the bartender. The bartender was young, just out of college. He poured a fresh glass from the bottle, took a taste, and looked uncertain. "Let me try. I said. There was an authority in my voice that surprised even me, and the bartender poured me a taste and pushed it forward. I swirled the glass the way Zraly taught me and guessed from the aroma that the bottle had been open for a while and the exposure to air had distorted the wine. "That's correct, it's not right. I said upon tasting. "Open a new bottle and pour a fresh glass. " The bartender opened a new bottle, poured the glass, sent it off with the waiter, and turned back to me. He told me he wasn't really a bartender but an aspiring singer, that as a high school student he had once sung "Ave Maria" for Pope John Paul II in the Vatican. "That wine wasn't that bad. he said. "How were you so certain it was no good? "If you sang for the Pope, you know all you need to know. I said. "Taste it again. This time, listen to the music in it. You'll see how the music's right, right, right—then, at the very end, there's a note that's off-key. " He put the glass to his lips, ran the wine around his palate the way I told him, swallowed, and a smile slowly lit up his face. "Yeah. he said, nodding. "Yeah. I get it...

Windows on the World Watch free mobile. Windows on the world watch free pc. Thanks for the Performance! Great Job. More than 70 employees of Windows on the World lost their lives on 9/11, as did the nearly 100 people that made the trip to the 106th floor for breakfast that day. Over the last ten years, much has been written about the legacy of that great restaurant in the sky and the people that worked there. Here's a guide to the best remembrances of Windows on the World, plus photos and links that tell its story before 09/11/01. Remembering Windows on the World: Drinking at 1, 300 Ft: A 9/11 Story About Wine and Wisdom [Esquire] Ruth Reichl Remembers Windows on the World [NY Mag] William Grimes Remembers Windows on the World [NYT] Sweet Remembrance: Windows on the Worlds Dacquoise [The David Blahg] Chef Michael Lomonaco Looks Back After 10 Years [NYDN] Windows on the World: The Wine Community's True North [Wine News] 9/11 Remembered: Marcus Samuelsson [Food Republic] Photos: The History of Windows on the World: The Legacy of Joe Baum [Edible Manhattan] Windows on the World Opening Report (Subscription required) NYT] Gael Greene's First Visit [Insatiable Critic] Mimi Sheraton's First Visit (Subscription required) NYT] Gael Greene's Review from November of 1976 [Google Books] Mimi Sheraton's Second Visit (Subscription Required) NYT] Bryan Miller's 1 Star Review from 1987 [NYT] Bryan Miller's Goose Egg Review from 1990 [NYT] Renovation Report from 1996: Can the Food Ever Match the View? NYT] Ruth Reichl's 2 Star Review from 1997 [NYT] Videos: A JBFA profile of Wine Director Kevin Zraly: CBS News Interview with Chef Michael Lomonaco from 09/16/01 [YouTube] The Restaurateurs of Colors, Both Former WOTW Employees [YouTube] Windows on the World - Then, and Now [CBS News] If you have any remembrances of Windows on the World, do drop them in the comments. All Coverage of Windows on the World [ ENY.

 

I wish this guy was alive, for his sons and all that loved him. Yes I believe also the zionist agenda in it's various angles are behind this zionist controllers are feeling the heat at the lower tier of society within their control information spreads and individuals become more and more aware of their agenda you will see tensions rise at the lower levels such as more mass immigration from third world sistance to this system will inevitably start the lowest levels of society in developed countries as a result the controllers will invite collectives from third world countries into the developed countries to create a friction away from their power new comers will have no loyalty to the dirt under their feet and will not identify with the indigenous population and will do whatever ever it takes to help will make excellent prison guards for the policing of the indigenous population.

Wonderful film, heartfelt and beautiful acted/ filmed. Also super sound track. I don't even consider Brian Cox to be a scientist. he believes in Man-made Global warming. not a scientist? He claims the Sun is 15 million degrees at the core. how can he know that without using a thermometer. I suggest he takes his random figure and the thermometer and inserts it into another place where the Sun don't shine. which is the same place he talks from.

Windows on the world watch free play. Windows on the world watch free live. Great show, as ever. Many thanks. Re: Greta the great, Amazing Polly did a show recently, featuring this young lady and her family. Did you know her grandfather was a big cheese in eugenics? Also regarding the fires in Australia, Mike Morales and his Weather Warfare site has been following the obviously laid chemtrails and how they have been steered along the path of the fires, exactly in line with the proposed new railway track and soon to be constructed 'smart' new cities. Almost a carbon copy of the Paradise fires in California. What's the betting the victims have exactly the same problem in fighting for not-to-be-honoured insurance pay-outs.

Critics Consensus No consensus yet. Tomatometer Not Yet Available TOMATOMETER Total Count: N/A Coming soon Release date: Dec 13, 2019 Audience Score Ratings: Not yet available Windows on the World Ratings & Reviews Explanation Tickets & Showtimes The movie doesn't seem to be playing near you. Go back Enter your location to see showtimes near you. Windows on the World Photos Movie Info An immigrant's son takes an epic journey from Mexico to New York City as he searches for his father who was an undocumented worker in the World Trade Center, and has disappeared after 9/11. On the morning of September 11, 2001, Fernando and his family in Mexico watch the news in horror as the Twin Towers collapse. His father, Balthazar, is an undocumented busboy on the top floor in the Windows on the World restaurant. Three weeks pass, and there is no word from Balthazar. No telephone calls, money orders, or hope that he is alive. As the family grieves, feeling the emotional and financial toll of their absent patriarch, Fernando's distraught mother swears she sees her husband on news footage. escaping from the building ALIVE! Heroic Fernando decides to take the epic journey from Mexico to New York City to find his father and save his family. Along the way, he finds love and befriends an eclectic group of international characters that help him restore his faith in humanity, as Fernando discovers the hard truths about his father, the melting pot of America, and the immigrant experience. Rating: NR Genre: Directed By: Written By: In Theaters: Dec 13, 2019 limited Runtime: 107 minutes Studio: UpCal Entertainment Cast Critic Reviews for Windows on the World Audience Reviews for Windows on the World Windows on the World Quotes News & Features.

Windows on the world watch free online. Windows on the world watch free game. @ 8:25 The woman is telling the truth. Windows on the World Watch free web site. The Windows on the World dining room, on the 107th floor of the North Tower. Photo: Ezra Stoller/Esto As you rode up in the elevator, your ears popped, and the journey took an eerily long time. Strangers would look at one another, a little frightened, as the big box ascended. When the doors finally opened, theyd spill into the restaurant, giddy with relief. Safe! How long did it take? A minute, maybe longer, but in that time you left Manhattan, and every familiar thing, behind. Windows on the World was the ultimate destination restaurant, and Joe Baum, the consummate host, played it for all it was worth. You walked from darkness into light, toward floor-to-ceiling windows beckoning from the end of the corridor. When you reached them, it was almost impossible to resist the urge to press yourself against the glass and look down at the microscopic people on the sidewalk below. From up here it was a toy village, cars nosing silently down crowded streets while, off in the distance, planes took off and landed at distant airports. The restaurants name was not lightly chosen. As the mâitre d led you across the vast expanse of restaurant, the city winked up from all sides. Then the fireworks began. James Beard himself helped create the original menu, but over the years chefs came and went, tinkering with the food. Critics carped, but we all knew that it didnt really matter who was at the helm. You ordered like a Master of the Universe: oysters heaped with pearls of caviar, whole lobes of foie gras in Sauternes, burnished ducks and butter-braised lobsters. And you took your time with Kevin Zralys wine list, which was, of course, one of the largest in the world, offering everything from rare Napa Valley Chardonnays to the magnificent Bordeaux of 1982. A soufflé was the only way to end. Or you could opt for the dacquoise, all crunch and crackle. Then you pushed your plate away and, in the early years, at least, settled back with a cigar to watch night capture the city. The ride down seemed faster. But even when you were finally on the ground, your head stayed up there. Its been said weve romanticized the place after the horror of what happened there. Id say we romanticized it all along. It was never about the food. It was about ambition and dreams. It was a temple of New York magic. Ruth Reichl, the former editor of Gourmet magazine, was the New York Times restaurant critic for six years. See Also: Adam Platt on Dining in the Decade Since 9/11 Windows on the World.

Hi Craig, I work for a TV production company called Arrow Media. We'd be interested in licensing some of this footage for a documentary we're working on. Please get in touch at and I can give you a little more info. Windows on the world watch free movies.

Fake news, climate change! next, you will believe man walked on the moon. Where on FB can I find you. Windows on the World Watch free web. Windows on the world watch free 2017. Imagine people hearing this news for the first time “ there is an emergency at wtc “ INSTANT flashback. Us Polynesians discovered many centuries ago of imperialism (and it's culture ) from Europe, and at the same time the individual countries from Europe were fighting with each other, and continued to wage their wars and conflicks out into their so called new world, war was already a science in Europe. long term effects and consequences of the past, and everything in between! who writes the History books? who has the Truth? who is going to tell the story, and the tails of brutally? who's going to write the truth the Internet? civil disobedience, a start to a solution, global solutions. peaceful protest.

O look, a year on and climate change is still getting worse than it was a year ago, Brian cox is still a respected scientist and still no one knows who Piers Corbyn is. Community See All 1, 417 people like this 1, 465 people follow this About See All Interest Page Transparency See More Facebook is showing information to help you better understand the purpose of a Page. See actions taken by the people who manage and post content. Page created - July 8, 2014 People 1, 417 likes Related Pages The Richie Allen Show Media/News Company UK Column News & Media Website Samuel William Blogger Max Igan & TheCrowhouse Public Figure Richplanet TV TV Show Raconteurs News Entertainment Website Christopher D Spivey Writer Morris Dancers of England Product/Service The Bradbury Pound Financial Service The Word Media/News Company Mersea Island Scooter Rally Outdoor Recreation Doomwatch News & Media Website The New Chartist Movement News & Media Website Red Door Studios Visual Arts The White Poppy for Peace Campaign Interest The Daily Mile Greenwash Sports & Fitness Instruction British Home Front Radio Entertainment Website Gareth Icke Musician/Band Shropshire Antifascists Organization Simpson Media uk Simpson Twitter &YouTube Political Organization See More triangle-down Pages Liked by This Page George Galloway Freedom From Mental Slavery Ancient Aliens Agenda 21 Exposed Max Keiser UK Human Rights Blog Ubuntu Party David Icke UNearth Climate Change - Max Bliss & Friends David Icke Graham Hancock David Icke - Headlines Dr. Barrie Trower - Humanity At The Brink Jeremy Corbyn Parents Unite Ancient Alien Theory NewERA Wake Up World The Two Faced Moon by Simon Lewis See More triangle-down Pages Interest Windows on the World English (US) Español Português (Brasil) Français (France) Deutsch Privacy Terms Advertising Ad Choices Cookies More Facebook 2020 Posts Windows on the World shared a post. 16 hrs Mark Scott 16 hrs Live on Eric Von Essex you tube channel at 7pm What are Change Agents and how do they control the narrative? Eric Von Essex Windows on the World shared a post. 21 hrs Mark Scott 21 hrs Are you a heretic? Heresy, originally meaning "able to choose" The Heretics of London is a new WOTW film about those burnt at the stake for heresy in Smithfield. A look at the Heretics of the 1500's and Smithfield where heretics were burned at the stake The Heretics of London A look at the Heretics of the 1500's and Smithfield where heretics were burned at the stake A look at the Heretics of the 1500's and Smithfield where heretics were burned at the stake See All Videos Windows on the World 1 See All Photos See All See More.

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Heartwarming movie with a of powerful message! Highly recommend

To think, people stood there realizing that jumping was the only option may peace be with them. My heart is heavy for the family and loved one's of those who perished that morning. Great show Mr Windows! But try premieres if you can't rely on the sound. Windows on the World Watch freedom. Windows on the world watch free download. Windows on the world watch free youtube. Windows on the World Watch free software. Two years and counting Brian still hasn't responded to the invitation. He's scared as he can't compete with real science In the real world. Windows on the world watch free now. Windows on the World, New York City. Reservations: 212-524-7011.

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Windows on the world watch free trial. Heartbreaking all over again. Windows on the world watch free episodes. I'm not from NY but very sad those people that died that day. Cheers from Minnesota. Presented by Mark Windows, Windows on the World is a weekly show looking at fascinating and relevant information on how the bigger picture affects you. We cover a wide variety of issues with depth and clarity, from empowering yourself with knowledge and remedies to Geopolitics and even paranormal experiences, in fact anything which... See More. Heartwrenching. I hope these people found their help and peace in their lives. Imagine being a employee at the twin towers and skipping a day of work knowing the day after that event happened half of your friends and employees in those buildings are dead.

Windows on the world watch free full. A view from Windows on the World, on the 107th floor of the World Trade Center. CBS Ten years - it's not long enough to heal the scars of that day. But it may be long enough to see how spirits so wounded on September 11 have begun to lift again. Martha Teichner reports: It's much homier being down, you know, at this level, and really being able to see something as naturally beautiful as Central Park. said Michael Lomonaco. The difference between the view out these windows and Windows on the World is telling. "At Windows, the view from the 107th floor was otherworldly, it was beyond description. he said. Lomonaco was executive chef at Windows on the World, the restaurant that occupied the 106th and 107th floors of the North Tower of the World Trade Center - so high up that when it opened in 1976, a critic wrote. everything to hate and fear is invisible. " We know now, that wasn't true. Ten years after 9/11, are we all closer to the ground somehow, still seeking comfort? It took Lomonaco five years to find a reassuring space for his new restaurant, Porterhouse N. Y. "I wake up every day and I'm really grateful to be here. he said, And at the same time, I dedicate my restaurant work to my lost colleagues, because it was what they were doing on that day that I do today. " Lomonaco is alive because he decided not to go straight up to his office that morning. When the first plane hit, he was able to get out. In 2001, he told Teichner, I saw a fireball. I'm completely sorry that I witnessed any of this. I mean to say that it was just a terrible thing to see. I immediately began to make a mental note of who I thought would be there - Who's there? Who's up there? You can watch Martha Teichner's 2001 report by clicking on the video player below. It was a question that ricocheted around the city in the days after the attack - a question repeated until there were no words left, only names on lists. faces on walls smiling snapshot smiles. In 2001 we followed Elizabeth Ortiz, human resources director for Windows on the World, and her assistant as they searched. Until a few weeks ago, she'd never been back to the places she'd looked, those streets of sorrow. "I don't know that you can put into words how difficult it was. Ortiz said today. "I mean, there's hundreds, or, I mean, there's thousands of families that had to deal with it differently. But I think for us, there was a sense of responsibility of working with the families. you had to be strong for the families. But, you know, I couldn't be alone at night, because it was just too. scary, too sad. " Just struggling to comprehend that "missing" meant dead. Out of 450 Windows employees, 72 died. Two days after the attack, Eulogia Hernandez couldn't speak. Her husband Norberto was a pastry chef at Windows on the World. Family members talk about Norberto: He called his sister at 9:00, 9:03, he said there was an explosion in the building in front of them. " Norberto Hernandez was from Puerto Rico. Banquet waiter Muhamed Saladeen Chowdhury was from Bangladesh. Windows employees came from more than 60 nations. The end of this terrible story would bring the beginning of another, better one: Almost exactly 48 hours after Chowdhury died, his wife Baraheen Ashrafi gave birth to the son he would never see, Farqad - the first of the post-9/11 babies. Michael Lomonaco couldn't get Farqad out of his mind, as he helped set up the Windows of Hope family relief fund. It raised 22 million to provide emergency assistance to the families of food service workers who died in the attack, and to educate their children through college. The fund pays Farqad Chowdhury's tuition at a private school in Oklahoma City. Baraheen Ashrafi moved nearby to be close to her sister. In 2004, she became a U. S. citizen. "It's my country now. she told Teichner. "My kids born here, my husband, you know, his soul and his body's in here. So I started feeling love for staying in here. " 2011 CBS Interactive Inc. All Rights Reserved.

With the onslaught and evolving situation regarding schools striking on Fridays, that too falls nicely in place for government and local authorities, A 4 day week no wonder the teachers are all in favour of this. On the golf course by 10,and the council saves a packet. Margaret. Solomon. Yes so true, and many will resist, I have done my research many years, and this is also my conclusion. thank you for your timely truth. Bishop Williamson is a prophet. Windows on the World Watch. Windows on the World Watch free download. Sounds great from Chronicle review. Should be seen.

 

Omg what is with this idolizing of Mary and praying to her to get to JESUS. it's TOTALLY UNSUPORTED IN. AT ALL NECESSARY AND IS Reminiscent of PAGAN IODOLTRY JUST WITH CHRISTIAN SYMBOLS INSTEAD. ON A ANOTHER NOTE HAS ANYONE ELSE NOTICED SINCE THE ALLOWING OF SO MANY LATINOS AND OTHER SOUTH AMERICANS INTO OUR LAND. THAT A MAJORITY ARE CATHOLIC BUT THEY ALSO ARE INTO WITCHCRAFT. THEY CALL IT PRAYER. UM IS NOT CHRISTIAN Prayer hun...

Michael Lomonaco Born January 2, 1955 (age 65) Brooklyn, New York City, New York, United States Education New York City Technical College Culinary career Current restaurant(s) Windows on the World Porter House New York Michael Lomonaco (born January 2, 1955) is an American chef, restaurateur, and television personality. He is best known as the chef/director for Windows on the World, the restaurant located atop the North Tower of the World Trade Center. The restaurant was destroyed in the September 11th attacks, and all of the staff members who were working in the restaurant at the time of the attack died. Lomonaco survived because he was in the tower's lobby during the attacks and was then evacuated from the building. He has rebounded with the opening of Porter House New York, which was named by Esquire magazine one of America's Best New Restaurants in October 2006. LeCirque and 21 [ edit] Lomonaco started his culinary education at New York City Technical College 's Hotel and Restaurant Management program, graduating in 1984. He quickly rose to fame during the 1980s at New York's famed restaurant Le Cirque, working under renowned chefs Alain Sailhac and Daniel Boulud. Later that decade, Lomonaco moved on to another legendary New York institution, 21 Club. He revitalized the restaurant, known for its storied history as a Prohibition-era speakeasy and celebrity patrons, by revamping the menu by eliminating some old Continental standbys in favor of updated American fare. Lomonaco remained at 21 until 1996. While at the restaurant, he published a book of recipes from the restaurant. Windows on the World [ edit] In 1997, Lomonaco took on the task of Executive Chef/Director for Windows on the World, located on the 106th and 107th floors of the North Tower of the World Trade Center in lower Manhattan. Again, he updated the menu from traditional French to modern American cuisine with great success. In response, the restaurant became one of America's highest grossing restaurants three years in a row. [1] As executive director, Lomonaco was responsible for the main dining room, as well as the smaller Wild Blue restaurant, and the bar called The Greatest Bar on Earth. [2] Lomonaco escaped the September 11 attacks when he stopped first at the lobby of 1 World Trade Center to get his glasses fixed. The first plane crashed when he was about to head upstairs, and he was evacuated from the lobby shortly afterwards. [3] After September 11, 2001 [ edit] After the September 11, 2001 attacks, the day on which many of his friends and coworkers died, Lomonaco became a consulting chef to Noche, a multi-story restaurant and nightclub in midtown Manhattan highlighting the cuisines of Latin America and the Caribbean. [4] Many former employees of Windows on the World also worked at this new venue along with Lomonaco; it debuted in 2002. However, Noche announced its closing in late 2004. He also served as a consultant for Guastavinos, a restaurant located under the Manhattan end of the Queensboro Bridge. In 2006, Lomonaco opened Porter House New York, an American grill in the newly opened Time Warner Center on the Columbus Circle. [5] The 250-seat restaurant with a view of Central Park South has garnered positive reviews for its contemporary American menu. [6] 7] Television and media career [ edit] Before a culinary career, Lomonaco's goal was to be an actor, which he pursued for eight years. [8] His training in this field has led the chef to combine his two passions in front of the camera. Lomonaco is the co-host of the Discovery Channel 's program Epicurious. Previously he hosted Michael's Place on the Food Network for three years. He has also made appearances on talk shows and cooking programs such as In Julia's Kitchen with Master Chefs. [1] He also guest starred in season five's episode of Anthony Bourdain's No Reservations, titled Disappearing Manhattan. Lomonaco has also been a featured chef on Great Chefs television. [9] Lomonaco is a co-author of The 21 Cookbook, published by Doubleday in 1995, commemorating his recipes at the famed restaurant. In 2004, he released "Nightly Specials: 125 Recipes for Spontaneous, Creative Cooking at Home. 10] He has written articles and recipes for many magazines, including New York magazine, Gourmet and Food & Wine. Teaching and charity [ edit] When not in his restaurant, Michael Lomonaco can be found teaching future chefs at City University of New York and Institute of Culinary Education in Manhattan. He also makes appearances as a guest chef at the International Hotel Show, the Chicago Restaurant show and Festa Italiana Seattle. [11] After September 11, Lomonaco co-founded the Windows of Hope Family Relief Fund, in order to generate support for the families of all restaurant and food service workers lost in the attacks. He also participates in cooking events that benefit causes including the March of Dimes, City Harvest and Share Our Strength. References [ edit] External links [ edit] Interview with Lomonaco, photos and video at Porter House Porter House official website Magazine review of Porter House by Esquire Guastavino's website Profile at Great Chefs [ permanent dead link.

YouTube. Windows on the World Watch freelance. Windows on the World Live Welcome to the Player and Chat-Room. Mark Windows LIVE here every Sunday between 9-11pm GMT. Si gn up for the chat room and contribute your ideas and information. Please be respectful to others in the chatbox. You can catch up on our shows anytime by listening to the archive on the media player. We Broadcast on Spreaker: Windows on the World TONIGHTS STREAM….

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Interest-ing (without any money-games. 76 minutes, not too long to burn to a CD, great! English phonetics suggests a different story to his story too, and that maybe the not-so-ancient past was culturally different to the picture we are schooled with. I guess I'm sitting on this a little, by just making comments on his story questionning videos. Maybe I'll get some feedback, or just put it out there on a video, with a few visuals, sometime soon. It seems to be part of the few puzzle pieces we have of the story of the de-feet-ed, before book burnings, rewrites and academic embellishment. Folks like Mark seem like the kind of people that would be willing to listen and imagine-reason (con-template we are schooled to say) the possibility of a different etymology of english to the fakestream (where it seems to have been blindly made to fit his story. Some people love it, and laugh, whilst some have a 'cognitive dissonance' con-fusion of neural 'under' standing trees, a neuro-electric 'shock. I have been sirius-ly threatened a couple of times when re-telling the myths of osiris and horus in a way that shows multiple phonetic-resonances with frequently-used english words. Whilst some wonder and laugh, others have a mini cry-Isis, running away from the romance story to a (holy) roman story. Some responses are a mix of laughter and the kind of wierd image-in-a-nation reply to imaginative conspiracy back-stories we have heard before: you can find anything' in words (phonetically. Utter nonsense when, yes, we can find 'is land' in the word 'island. hare krishna' in 'hallelujah' maybe) but we cant find 'oxygen' in the word 'tree' or 'psycho' in 'politics' although we do hear 'poly-tricks' Of course, they wouldn't believe me if I replied that I wasn't looking for the myths of osiris and horus when I heard them in english words, that it all started when a kid politely said 'missed-her' to me before asking a question of wonder. So I looked, well, listened to French a little, and found ancient greek stuff, in even more plain hearing. For egg-sample: notre dame de Paris. Yep, Helen of Troy was Paris' lady, and of 'la Republique' too, as was 'Ne-Apollon. Of course, some phonetic word-and-meaning (or happying) connections could be pure random chance. Many of them though? The egyptian myth links with english prononciation (often different to 'spelling' are many, very many. Many more than the nordic links etymologists admit, since they do fit the fakestream timeline story. Fomenko, where are you? Please show the nay-sayers the mathematical probability assessment of the phonetic-concurrences between frequently-used english words and egyptian mythology (which also coincide, often, with catholic the-Ohlogy. Check-out the myths of osiris and horus, then listen to our words, Sire / Miss, you might hear more than just nordic (mainstream acknowledged) spelled' or naturally morphed) words, and, once you've heard the egyptian myths, you'll maybe hear other cross-culture words and phrases too, by the wei. Lies of the past are relevant to the present, especially when the present is replete with more lies. They live and they lie. They lie about the past, they lie about the present, and they lie about the future. So, my story may be helpful to us, and bring a little light amusement to the topic of lies. Better heard than read though (for many of us at least) phonetics is a sound thing after all (pun intended, by past generations of scousers. Amen …. yeah, you know the other two-letter word.

Windows on the world watch free stream. Thank you for the film with your family. Your boys must be all grown up now? Thank you from this New Yorker. { dots" true. arrows" true. effect" slide" Barry Cafe Techne Architects had a definite theme in mind for this project when they briefed WOW Architectural for steel windows and doors. They wanted flexibility to operate within all seasons of Melbourne weather, to maximise internal natural light, and at the same time, they must maintain the Victorian heritage values of the building. All this on a tight budget. WOW utilised a range of window types to address these challenges, including a combination of operable sash movements, louvers and fixed glazing. We integrated fixed bench seating into the shopfront glazing in order to promote street activation and to capitalise on the operable facade during warmer seasons. It features a side lane facade of Green Tea coloured steel louvers and a counterweighted steel window frame that lifts up and engages the new cafe with the streetscape. Learn More { dots" true. arrows" true. effect" slide" 301 Elizabeth St WOW Architectural worked with designer Insu Kim to produce a raw, antiquated natural looking steel shop front for a new Korean Restaurant in the hub of the Melbourne CBD. The client of 301 Elizabeth St wanted a minimalist frame and we treated the steel with a blackening process, then burnished it with wax to give it a lovely natural feel. St. Ali North Cafe Construction of the St. Ali North cafe in Melbourne was a complex process – one that required the combination of expedited building phases and a varied set of steel window and door modules. WOW Architectural worked closely with the builder to allow construction to move ahead of the traditional sequence by installing a set of steel sub-frames on site that ensured the millimetre-accuracy required for installing steel doors was met. With this process, the wide variety of units including fixed lites, bi-folding, casement and awning windows and a set of highly articulated doors were fabricated to Windows on the World exacting standards. Prahran Hotel The newly transformed Prahran Hotel in Melbournes inner urban stretch is the latest example of a commercial venue that has embraced the unique design aesthetic of steel windows and doors. The builders and architects involved in the project say they had an imperative to tie in the modern renovations with the classic 1940s façade and working class history of the public bar. Steel windows and doors delivered on the brief across three floors. The works for the Prahran Hotel required a wide range of door and window units. The clients budget meant that these units were to be constructed from composite standard steel profiles for a very cost-effective solution. The schedule included multi-panel sliding doors, a single 4500mm long counter-weighted servery window, standard fixed lites and round porthole windows. Of particular note are the unusual 2240mm diameter circular windows fitted to the large concrete culverts on the buildings façade which achieve their remarkable effect very simply with a rolled 50 X 50 mm steel angle constructions and 30mm ‘t-bar transoms and mullions. Baby Pizza Restaurant The door and window units WOW Architectural was commissioned to build for Baby Pizza were required to live up to the wear and tear of a frenetic city restaurant, while maintaining an air of sophistication in a very stylish precinct of inner Melbourne. The standard steel sections are welded into a composite structure to cost-effectively eliminate water-ingress and unwanted drafts. By utilising custom folded steel panels inserted into the base of each unit, bullet hinges on the awning windows and powder-coated peg stays, the units allow for cross ventilation while imparting a sense of solid sophistication. The double powder-coat finish in a subtle grey ensures that the frames at Baby Pizza will retain their robust function for years to come. This was another highly successful collaboration with design firm Projects of Imagination. Residence – Elsternwick The design firm for this residential renovation in the Melbourne inner suburb of Elsternwick was 'Black Milk. The brief required a narrowline front profile with the ability to hold a double glazed unit. WOW Architectural achieved this using a 50x10 mm solid steel door profile - all on edge. The bespoke design included one very large sliding door, with the track set up into the ceiling cavity, which was very small. This project came up a treat with a very happy client who is now able to open their large living/kitchen area onto the backyard outdoor area and enjoy an al fresco lifestyle in a truly beautiful setting. Learn More.

Greatest Bar on Earth, my Dad never went there in 1976. He only explored the mall and World Trade Center 1 & 2. Windows on the world watch free tv. Windows on the world watch free movie. There was a video someone filled inside one of the towers as the collapse happened and they made it out in time. Does anyone know where it is. Window On The World Jimmy Buffett Album: License To Chill   A broken promise I kept too long A greasy shade and a curtain drawn A broken glass and a heart gone wrong That's my window on the world A cup of coffee and a shaky hand Waking up in a foreign land Trying to act like I got something planned That's my window on the world That's my window on the world Could you stand a little closer girl Don't let mamma cut those curls That's my window on the world (Bridge) In broad day light that circus went Pulled up stakes I don't know where it went Closed dark room with a busted vent That's my window on the world I think about you when I'm counting sheep I think about you then I can't sleep I think the ocean is just so deep That's my window on the world That's my window on the world Could you stand a little closer girl The Queen of Sheba meets the Duke of Earl That's my window on the world (Bridge) Down on Indiana Avenue Wes and Jimmy man they played the blues I guess they were only passin' through That's my window on the world That's my window on the world Could you stand a little closer girl Don't let mamma cut those curls That's my window on the world That's my window on the world Could you stand a little closer girl The Queen of Sheba meets the Duke of Earl That's my window on the world Written by: John Hiatt First Appeared on John Hiatt – Beneath This Gruff Exterior. 2003 New West Records, LLC Release Date:  2003 2004 Mailboat Records Inc.

Not even snake oil. Hermosa Dionne ❤️ me recuerda mi infancia. 🌈.

 

Windows on the World - by dogtgangpilva1978, February 11, 2020

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