These short loins of beef are dry-aging at DeBragga & Spitler for the primo New York restaurant Picholine. A Texan turned Jerseyan, George Faison, is chief operating officer of DeBragga. Read on for a primer on dry-aging...

In the refrigerated storerooms of DeBragga & Spitler, 30-pound short loins of prime beef sleep amid big electric fans, slowly becoming dry-aged steaks.

The loading dock at DeBragga & Spitler, one of the leading purveyors of high-quality beef in NYC and northern New Jersey. One of the two managing partners, George Faison, lives in New Jersey...

From the High Line--the former elevated railroad in Manhattan now converted into a public park--one can see the West 20's and, across the Hudson River, Union City and Weehawken...

It's there to protect the brick if a truck backs into it...

A derelict commercial building facing the Hudson River becomes a visual riot...

An old-fashioned sign directed patrons to the rest rooms at this French restaurant...

My sister-in-law was sitting in the lounge chair beside her hospital bed, waiting to be released, and we were talking about her recuperation when I looked down...

Lest there be any confusion during surgery, someone comes beforehand to mark the patient's hand to indicate on which side of the body the procedure is to be performed...

In February, I took a ride with other media folks on ACES, the new NYC to Atlantic City luxury express train. It was a nice trip. But would it be the same experience for a regular Jane Doe on a summer Friday afternoon? Not exactly.

Everybody has a 9/11 story, it seems.  Mine isn't one of the poignant anecdotes that gives you chills, or one of the tragic ones that makes your heart ache.  But I relive it on each anniversary, and today is no different.