new-this-week

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)

Iowa 80 is dubbed the Disney World for truckers.

Every morning, New Yorkers stop at chrome breakfast carts for coffee, bagels and doughnuts — a routine that fuels the city's workforce. But behind that ritual is a fragile industry built on large suppliers, early-morning shifts, and a permit system that has prompted street protests.

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.

At Laser Wolf in Brooklyn's Williamsburg neighborhood, executive chef Sam Levenfeld and his team work in tandem each night to serve guests an authentic "skewer house" dinner.

It took California a century to produce a pistachio harvest. Now, it's the world's top supplier. But as the Dubai chocolate trend fuels demand, and California droughts intensify, growers are fighting to keep up.

After two years of war, and now famine, in Gaza, how are ordinary people able to find food?

The explosion of AI across every industry has seen hundreds of water- and power-hungry server farms sprout up across the US.

Already, one-third of the world's internet traffic flows through data centers in just one US state: Virginia.

Bay Area teacher Ellis Stephens makes thousands of dollars a month customizing Labubu plush toys. Fueled by Pop Mart's blind-box collectibles craze, the Labubu resale market has exploded worldwide, with rare figures selling for as much as $30,000 each.