Supplying clean water to over 8.5 million New Yorkers is a complex operation, relying on vast upstate reservoirs and thousands of miles of underground tunnels. From purification to distribution, this system is a marvel of engineering that keeps the city flowing. How does water travel such a long journey to reach every tap in New York City? Discover the intricate process behind this essential lifeline.

Lenin Costas’s Don Ceviche restaurant serves delicious ceviche in Lower Manhattan. Born in Lima, he grew up eating home cooking prepared by his grandmother, who used to run a pushcart and then a restaurant selling soups and ceviches in the Surquillo neighborhood. When Lenin moved to America, his goal was to continue his grandmother’s legacy. It only took him a few months before his Peruvian seafood stall outgrew its spot in Essex Market, so he opened up a full-service restaurant in the East Village. Costas isn’t too surprised that New Yorkers are coming to love the freshness and punchiness of Peruvian seafood, especially his namesake ceviche. You can expect colorful classics like anticuchos, ceviches, causas, rotisserie chicken, papas rellenas, chaufas and saltados on his menu.

I found sixteen 8mm film reels at an flea market and bought them hoping to find the owner. If you recognize the owners (first shown at 3:50) or notice any clues, leave a comment [on the youtube video]