This video goes behind the scenes at S & P Lunch, formerly Eisenberg's Sandwich Shop, a historic diner across from the Flatiron Building that has been operating since 1928. Head chef and general manager, Kirstyn Brewer, and host, Jodi Freedman-Vierra, share insights into the restaurant's enduring charm and bustling operations. With its original counter, booths, and woodwork, S & P Lunch offers a classic New York dining experience, serving hundreds of sandwiches daily, including their popular tuna melts and pastrami on rye. The team emphasizes quality ingredients, thoughtful preparation, and a welcoming atmosphere that makes regulars and newcomers feel cared for, embodying the spirit of a true neighborhood staple in an ever-changing city.

This video showcases the Brooklyn-Queens Greenway, a 40-mile bike route that prioritizes serene spaces and protected lanes over battling city traffic. The route begins on the boardwalk of Coney Island in Brooklyn and travels northeast through 13 parks to end in the very north of Queens. Highlights include the historic Ocean Parkway bike path, the scenic Prospect Park (passing the Brooklyn Museum), the tranquil Forest Park, and Flushing Meadows Corona Park, home to the iconic Unisphere and the Queens Museum. Riders will also traverse the old Vanderbilt Motor Parkway and finish at the historic Fort Totten Park, enjoying diverse neighborhoods, cultural institutions, and iconic landmarks along the way.

Chef Niki Gordon of Irie Jerk in Brooklyn demonstrates how to prepare authentic Jamaican jerk chicken, emphasizing the importance of proper cleaning and a thorough 24-48 hour marinade. The marinade includes a blend of dry seasonings like ground allspice, ginger, and garlic, complemented by a wet blend of fresh scallions, scotch bonnet peppers, pimento peppers, and Sorrel drink for a unique tang. The chicken is then slow-cooked on custom-built barrel grills over lump charcoal, infused with pimento berries to replicate the traditional Jamaican pimento wood smoke flavor, ensuring it is cooked thoroughly and moist, not dry. They prepare hundreds of pounds daily, opening six days a week, with plans to expand to seven to meet demand.