DeKalb Junction is widely considered the bottleneck of the Brooklyn subway system, creating massive delays as multiple train lines converge at grade. To fix this mess, the video proposes a de-interlining plan that swaps the B and N trains to simplify tracking, creates a new storage yard at 38th Street to allow the R train to run to Coney Island via the West End line, and builds a new flyover to turn around local trains without blocking express service. By rearranging how these trains operate, the proposal promises a significant capacity increase across the 4th Avenue, Brighton, West End, and Sea Beach lines, aiming to transform one of the city's worst transit chokepoints into a faster, more efficient commute for local riders.

Beneath the streets of New York City lies the skeleton of one of the most ambitious communication systems in U.S. history: a 27-mile pneumatic mail network that once moved 100,000 letters a day—using nothing but air pressure. From 1897 to 1953, steel canisters shot through underground tubes at 35 miles per hour, connecting 23 post offices across Manhattan and Brooklyn. It was fast, reliable, and nearly invisible to the public.

So why did this futuristic mail system vanish? And how did something so ahead of its time become obsolete in just a few decades? In this episode, we explore the rise and fall of New York’s pneumatic mail system—from ceremonial cat launches and same-day Wall Street contracts to deadly tube explosions and sandwich deliveries gone rogue. Plus: what’s still down there today.

Hidden beneath the chaos of Grand Central Station, Michelin Starred restaurant Joji delivers one of New York City’s most refined omakase experiences. In this rare behind-the-scenes look, we spend the day with Chef Wayne Cheng, as he takes us inside the kitchen of his ultra-exclusive sushi counter.

From breaking down whole fish, to preparing prized Japanese kegani (hairy crab), and taste-testing fresh uni, Chef Wayne gives us a raw, unfiltered look at what it takes to serve some of the city’s best sushi. He shares why it took him three years to master the art of sushi rice — a cornerstone of Japanese cuisine — and works with his team to build a perfect omakase course.

Co-founded with Chef George Ruan, another veteran of the legendary 3-Michelin-starred Masa, Joji represents a new chapter in NYC’s sushi scene: intimate, obsessive, and rooted in deep culinary tradition.