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EPA Testing Shows Contamination at Coney Island Creek

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by Jessica Parks

The federal Environmental Protection Agency has finished testing the water and soil at the notoriously contaminated Coney Island Creek — and they found further proof of a serious contamination from samplings taken in mid-2021.

Daily Links: Brooklyn-Queens Interborough Express Could Arrive in Five Years

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by Susan De Vries

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by sacha

The Insider: Prospect Heights Brownstone Retains Old-School Charm in Major Reno

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by Cara Greenberg

The most unusual aspect of this recent row-house renovation is what the homeowners and their architects chose not to do.

Greenpoint Library Hosts Lenape-Curated Exhibit of Historic and Contemporary Art

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by Susan De Vries

With a mix of historic artifacts and recently crafted works, a new exhibit at the Greenpoint Library and its accompanying calendar of public programs connects the past and present of the Lenape people.

Activists Protest Plans for a Dog Run Next to Abolitionist Home in Downtown Brooklyn

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by Isabel Song Beer

Activists rallied against the citys plan to put a dog run as part of a larger park atop a site believed to have been part of the Underground Railroad in Downtown Brooklyn.

Daily Links: With Staffing Levels Stabilizing, MTA Nears Return to Full Weekday Service Schedule

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by Susan De Vries

Boerum Hill Italianate Brownstone With Marble Mantels Asks $4.25 Million

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by Susan De Vries

With an owners triplex and a garden rental, this two-family brownstone has a fair amount of living space to offer along with some original Italianate details including marble mantels, moldings and arched entryways.

For Fort Greene Chef and Author Carla Lalli Music, Food Creates Family

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by Craig Hubert

Lalli Music spoke to Brownstoner about the ways cooking has changed during the pandemic, being inspired by the community around her, and why hosts should relax when entertaining.

Carla Lalli Music’s Pan-Roasted Carrots With Chorizo Nubbins

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by Carla Lalli Music

The prevailing flavor of carrots is sweet, which is why I paired them with lots of bright spices, slightly bitter toasted nuts and smoky-salty-fatty chorizo.

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