Kids in East Harlem are gardening and doing other outdoor activities as part of a program offered by Concrete Safaris in collaboration with the Department of Health and the local Neighborhood Health Action Center.
People gathered in Queens to remember the victims of the earthquake which devastated Nepal two years ago.
Turks in the metropolitan New York area were discouraged by the results of the recent referendum in Turkey, and expressed concern for the country’s future.
In Brooklyn, there’s a new effort at Interfaith Medical Center to get members of the community screened.
On the third anniversary of the Sewol ferry disaster, Koreans gathered in Brooklyn for a remembrance of the 304 victims.
AbunDance Academy of the Arts, which attracts students of all ages, is seeking a new home.
The Ukrainian Museum in Manhattan held egg decorating workshops ahead of the Eastern Orthodox celebration of Easter.
The founder of a Nepali dance school in Elmhurst insists on teaching in Nepali and that students try to speak Nepali. Parents are delighted.
Artist Andrea Arroyo put out a call to artists following Donald Trump’s election. The works that came in from around the world are on exhibit at NYU’s Kimmel Galleries through June 1.
A NYC Health Department program brings instructors to 50 houses of worship citywide to teach yoga, Zumba and other fitness classes to congregants and volunteers.
In its NYC premiere, the gripping play The War Boys explores the emotions and violence that mark the lives of three characters, one of them Mexican-American, who freelance as spotters helping the border patrol along the U.S.-Mexico border.
Food writer David Leite discusses his memoir about accepting his Portuguese roots, his mental illness and his sexual identity.
Neysha De León’s brand of upcycled custom-made hats is inspired by her childhood in Puerto Rico.
Lawmakers and activists from around the country gathered in NYC for the first-ever convening to develop sanctuary city policies.
Kimchi is making inroads in markets like Whole Foods as New Yorkers and Americans embrace the traditional fermented dish, and its new variants.