New York City is undergoing a massive revival of its historic oyster industry, transforming from a culinary powerhouse in the 1800s into a modern hub for sustainable aquaculture and environmental restoration. While pollution and development once decimated the local oyster population, today dozens of farms across Long Island are utilizing innovative techniques—like specialized algae reactors and vertical integration—to bring these bivalves back to local plates. Simultaneously, nonprofits like the Billion Oyster Project are working to install billions of oysters in New York Harbor to filter the water, protect shorelines from erosion, and create vital habitats for marine life. While the oysters in the harbor aren't safe to eat due to water quality, this blue food transformation is booming, supported by significant state investment and a growing seafood market, marking a sustainable comeback for one of the city's original unsung heroes.

Get an exclusive look inside the kitchen of chef Missy Robbins as she breaks down the art of pasta making at her acclaimed Williamsburg staples, Lilia and Misi. The video showcases the meticulous craftsmanship behind signature dishes like the pink peppercorn malfaldine and the fan-favorite spinach tortelli, highlighting how Robbins elevates familiar flavors through technique and dedication. Beyond the pasta, viewers get a glimpse of Lilia's famous off-menu rib-eye, the unique "Italian Job" soft serve dessert, and a visit to her retail shop, Misi Pasta, illustrating her profound impact on the local Brooklyn dining scene.

Why did Jamie Dimon demolish a perfectly good 52-story skyscraper—just to build another one in its place? In this deep-dive, we uncover the bold vision behind JP Morgan’s $3 billion headquarters at 270 Park Avenue—the tallest building ever voluntarily demolished and rebuilt from scratch.