From deadly explosions to silent climate warming emissions, the contemporary troubles of the city's gas infrastructure have roots in the tumult surrounding its installation more than a century ago.
Factory-farmed food fills most plates and stocks most supermarkets in New York City. But upstate, a scrappy network fights to build an alternative infrastructure to deliver better steaks and sausages.
Paint-scribbled sigils mark the spots where pipes bear natural gas — more now than ever — to stove tops and turbines. But what does this trend mean for public safety and climate change?