On this recent upload to YouTube history channel BookwormHistory, watch as host/historian Dan Thurber explores the history of the Inwood Caves and Inwood Hill Park on the northern tip of Manhattan.

This week on 'City Full of History' we're venturing to Inwood Hill Park at the northern tip of Manhattan to discuss the Native American caves and the weekend archaeologists that dug in the area!

Every day, Colson Patisserie bakes thousands of croissants destined for 200 locations across New York City. Inspired by traditional bakeries in France and Belgium, the patisserie is best known for its buttery croissants. But making 21,000 of them every week is easier said than done. We visited its bakery in Brooklyn to see how it makes these croissants in such big batches.

00:00 Intro
00:48 Mixing Dough
02:35 Portioning Dough
04:01 Peeling and Pressing Butter
05:05 Laminating Dough
06:45 Sheeting Dough and Rolling Croissants
08:31 Proofing and Baking the Croissants
11:22 Customers

Former chef turned street musician Eddie Rapp only picked up the fiddle when he was 30 years old, teaching himself the craft by playing along with a Charlie Daniels album until he could emulate it. Years later, he found out that he taught himself how to play backwards and upside down!

Unlike those who are taught how to play the violin, Eddie holds the instruments in a different way, making it hard for him to play the higher notes. While he was playing the fiddle in Central Park, Mark Conner saw him & was amazed how, being self taught & holding the violin in an odd manner, Eddie managed to bring out such a variety of tunes.

In this video from Barbara Marcolini, Rapp explains why he comes out to Central Park every day to play the fiddle.