new-this-week

More than a dozen warships and thousands of personnel are involved in the blockade of Iran's ports.

Maritime trackers show vessels abruptly turning back, while satellite imagery shows a US aircraft carrier maneuvering in the Gulf of Oman.

Spencer Macnaughton has been losing his hair since his 20s. Getting a hair transplant in New York City would cost up to $20,000. So Spencer did what nearly a million people do every year: He flew to Istanbul.

Bodegas are one of New York City's oldest and largest neighborhood institutions, with more than 10,000 spread across the city's five boroughs. But this century-old industry is fighting to stay alive under rising rents, cutthroat competition, and Zohran Mamdani's city-run grocery initiative.

Japan has long harvested a shrub called mitsumata for its money supply. But when mitsumata started dying out, Japan frantically searched for alternatives to make yen.

New York City's infamous jail, Rikers Island, currently houses nearly 7,000 detainees. Chefs, not inmates, do the cooking. But while they're on their shift, the chefs are locked in, too. There are cameras everywhere, monitored from the guard's office. Knives are chained to heavy machinery.

Jeffrey Epstein shared emails, flights, and meals with some of the richest people on the planet. Here's how these billionaires made their money and how they were connected to Epstein. Read more below:

A list of people facing consequences over the DOJ's release:

Millions of sandstone quarry workers in India breathe toxic dust that causes a terminal lung disease called silicosis.

America has more Chinese restaurants than McDonald's and Burger King locations combined. But many of the nation's favorite takeout dishes, such as fortune cookies and chop suey, were invented in the US, not China.

Eating at Katz's Delicatessen, which has been on the Lower East Side since 1888, is basically a New York rite of passage. Best known for its pastrami sandwich, the deli goes through 70,000 pounds of meat a week and serves up to 4,000 people on its busiest day.

We spoke with three families who told us what it really takes to inherit and keep a family business alive. They run a decades-old Chicago barbecue sauce brand, a Greek bakery, and one of the last fabric-flower businesses in New York.

(Sponsored by Edward Jones)