Always love your tours and especially your appreciation for the older architecture and the green spaces! AND YES! The awnings did trigger a memory for me of the old Sears building we had where I live. Have to admit the start in the subway reminded me of the movie “Warriors” lol

Thanks for sharing your own personal thoughts! You sound like a very thoughtful and nice guy!

I love your walks! And the stories you are telling, your local knowledge. And all the details you are showing. Greetings from Holland. ❤

One more thing ! Back in the 1960s when my late father drove us downtown on the West Side Highway, we could see the Colgate Clock on the roof of the Colgate Headquarters Building with it neon lights on at night and we could see what time it was when we ended at the exit of the highway a few blocks from the States Island Ferry Terminal at Battery Park. My old hometown never was a boring place to live
, visit, and work in!

Good evening Tom being by the pier it’s always so peaceful and relaxing too

This is the first time I ever saw your video inside the subway! 😮🤔🥴😬😱🙀🤷‍♀️

Love the old buildings and brick streets

Hi Tom, thanks for another walking tour!

The difference between bread in the U.S. and Europe comes down to ingredients, fermentation time, wheat variety, and regulations.
1. Ingredients and Additives
Europe: Traditional European bread typically uses only four basic ingredients: flour, water, yeast, and salt. The European Union enforces strict food safety and precautionary laws that ban many chemical additives, bleaching agents (such as chlorine dioxide and benzoyl peroxide), and dough conditioners like potassium bromate or azodicarbonamide (ADA).
U.S.: Mass-produced American commercial sandwich breads often contain 20 to 30 ingredients, including high-fructose corn syrup, added sugars, emulsifiers (like soy lecithin), monoglycerides, and synthetic preservatives meant to extend shelf life for weeks on grocery store shelves.
2. Fermentation Time
Europe: Bakers commonly use long, slow fermentations (lasting anywhere from 12 to 48 hours or traditional sourdough methods). This slow process naturally breaks down complex starches, lower-end FODMAPs (fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), and gluten structures, making the bread easier to digest.
U.S.: Industrial American bread relies on rapid, same-day or 1-to-2-hour processing using fast-rise commercial yeast and chemical agents to speed up production.
3. Wheat Varieties and Milling
Europe: Farms often grow softer wheat varieties, heritage grains, or regulated partial-sift flours (such as French Type 65 or Italian Type 00) that retain natural mineral and ash content.
U.S.: Agriculture predominantly uses hard red wheat, which is naturally high in protein and strong gluten to withstand high-speed industrial machinery. After milling strips away natural nutrients, U.S. flour is typically "enriched" with synthetic vitamins and iron.

“Clothing toys and haircuts”.  Interesting 🥰

Thoroughly enjoyed that tour. What amazing architecture!

Hello Tom for another time..Tribeca lets go! take care.

I love Tribeca. I’ve always wanted to live here. The neighborhood hasn't changed much, except that NYC’s streets desperately need a complete overhaul. 😮

Food additives outlawed in Europe are used here

Hi Tom.
You’ve definitely got a great mix of storytelling, photography, local knowledge, and wonderful descriptions. I’m eagerly looking forward to your next posts from across the ocean!

Keep up the great work! 👏

Happy Friday eve Tom and chat! Lovely day there in NYC.

Thanks!

I love thoses red brick facades!....especially the ones in Kensington and Mayfair in London!!

My father worked in a bakery for almost 40 years, and when he made bread, it consisted of just a few simple, essential ingredients. That’s what real, traditional bread is all about.

Here in the UK, just as in America, much of the mass-produced bread is heavily processed. However, we still have independent bakers here in the UK, and throughout Europe, who continue to make bread the traditional way. I’m sure the same is true in the US, where you can still find bakeries making wonderful bread and pastries using traditional methods.

I do quite a lot of home baking myself, sticking to traditional methods and using only the essential ingredients. There’s something very satisfying about making things the way they’ve been made for generations!

Perfect as always....

Your camera has phenomenal zoom. It's super clear. It's weird to see so many pickup trucks in the city. In all the years that I lived there, I do not remember so many. Everything is so different now. Even Jersey City looks like a mini Manhattan.