1

A grim past

One of the three "Oyster Islands" in Upper New York Bay—along with Liberty Island and the now-submerged Black Tom Island— Ellis Island changed hands many times during the Dutch and British colonial periods. Initially known as Little Oyster Island, it was often used as an execution site for pirates. In 1774, Welsh merchant Samuel Ellis acquired the island, renamed it after himself, and, in the early 19th century, the government bought it to build a fortress.

2

Why Ellis Island?

In 1890, the American government decided to shut down the Castle Clinton immigration station on the southern tip of Manhattan due to mismanagement and immigrant abuse. After surveying several locations, Ellis Island was chosen as the site for the new station , and in two years, offices, an immigrant hotel, a hospital, a detention building, a laundry building, and a utility plant were built.

3

A growing island

Did you know that Ellis Island used to be much smaller? As construction of the station started, the island was expanded through the creation of three artificial islands, which were then connected to the original land , and much of the dirt and rock used was sourced from the excavation of early New York City subway tunnels. In the end, the island’s original 3.3 acres were expanded to 27.5 acres, meaning that nearly 90% of Ellis Island is manmade.

4

The gateway to America

On January 1, 1892, Ellis Island station opened its doors, and the first to come through them were three children. 17-year-old Annie Moore and her two younger brothers had travelled alone from Cork, Ireland, to meet with their parents , who had migrated a few years earlier. Today, a statue depicting the Moore siblings stands on Ellis Island as a tribute to all those who came to America through the station. From its opening in 1892 to its closure in 1954, the station processed more than 12 million immigrants from all over the world.

5

A connection with nearly half of America

While Ellis Island was not the only immigrant station in America, it was definitely the busiest. It is estimated that around 33 to 40% of living Americans (more than 100 million people) can trace their ancestry back to an Ellis Island immigrant. Today, the station’s records are available online, allowing anyone wanting to explore their family’s past to find their ancestors’ immigration records.

6

Isle of tears

While the popular myth about immigrants having to wait for days to be processed is not true, the inspection process at the station was long and thorough, usually completed in 3 to 5 hours. A medical inspection to rule out physical ailments and infectious diseases was done first, and suspicious cases were sent out to a different area of the station for further testing. Afterwards, a legal questioning about the immigrant’s origin, story, profession, final destination, and economic means was conducted by officers. Those who failed one or both inspections had the chance of a formal hearing before facing deportation, and it is estimated that only 2% of total arrivals were denied entry.

7

Restrictions

In the early 1920s, immigration quotas based on past censuses were enforced. In 1921, the immigration cap per nationality was restricted to 3% of the U.S. population of that origin represented in the 1910 census, a decision that heavily favored northern and western European immigrants. Three years later, the quota was reduced to 2% of the 1890 census, which further restricted immigration from southern and eastern Europe, as well as from Asia and Africa . In 1924, a new migration policy required migrants to secure a visa before the journey, which drastically reduced the number of people going through the station.

8

The detention center

As the flow of immigrants coming through Ellis Island diminished, part of the facilities were repurposed as a detention and deportation center, with the station temporarily closed during WWI, doubling as a jail and a treatment center for wounded soldiers. By the 1930s, the station mainly served as a holding place for individuals detained for illegal entry, overstayed visas, or medical reasons. Unlike other stations, such as Angel Island on the West Coast, Ellis Island was not used as a detention camp for Japanese Americans during WWII, but it was one of the main detention centers for Axis nationals in the New York Area , and later for alleged communist sympathizers during the Red Scare.

9

Who owns Ellis Island?

Several islands in New York Harbor have been a point of contention between the States of New York and New Jersey, including Ellis Island. In 1834, the U.S. Supreme Court ruled that the above-water land of Ellis Island belonged to New York, while the surrounding submerged land was part of New Jersey, but the matter was not resolved. In 1993, New Jersey contended that, when the island was artificially expanded to make room for the immigration station, it had been done on the submerged land, and therefore, it was part of New Jersey . In 1998, the Supreme Court ruled in favor of New Jersey, stating that New York only had sovereignty over the original 3.3 acres

10

Ellis Island today

In 1965, Ellis Island was designated as part of the Statue of Liberty National Monument, and its restoration process started in 1984, opening as a museum in 1990. Accessible only by ferry from Battery Park in Manhattan or Liberty State Park in New Jersey , the complex offers guided tours through the installations and access to passenger records. Museum access is free for all visitors, but they need to purchase a ticket for the official ferry.

1

Bacon Cheeseburger

Image: Erik Odiin

Let us begin with the most obvious and ubiquitous diner staple of all time: the bacon cheeseburger . This decadent concoction of ground beef, buns, melted cheddar, bacon, and a few more ingredients has graced the menus of diners forever.

While most are meant to be eaten as a sandwich, more than a few places offer monstrous creations that have to be opened and eaten in pieces or with a knife and fork, as the sheer size of the hamburger cannot fit in an open mouth.

2

Club Sandwich

Image: Suea Sivilaisith

Another menu classic, the club sandwich consists of three superimposed slices of toast with two fillings, cut into triangular quarters that point upward like they're reaching for the heavens. Fresh turkey breast and bacon are the standard ingredients, but some diners have come to specialize in clubs and their variations.

Supposedly, the sandwich was invented in Saratoga Springs, New York, at the racetrack clubhouse in 1894, hence its name.

3

Hash browns

Image: Uwe Conrad

An iconic breakfast side, hash browns are an omnipresent add-on to scrambled eggs, bacon strips, and many more classic dishes. They consist of finely julienned potatoes that have been fried until golden browned.

No matter which diner you visit to get breakfast, you’ll more than likely find these crispy potato strings on the menu, as they are appreciated for their simplicity, versatility, and satisfying crunch.

4

Eggs Benedict

Image: bady abbas

A breakfast or brunch dish with a funny name, Eggs Benedict consists of two halves of an English muffin, each topped with Canadian bacon, a poached egg, and hollandaise sauce.

While it was popularized in New York City, it is generally believed to have been created in New York City in the late 19th century, this dish can be found all over the country and is a menu staple in diners everywhere.

5

Biscuits and gravy

Image: John Cameron

A hearty breakfast ideal for chilly Midwest mornings and a cowboy diet staple, biscuits and gravy are made with warm, soft dough biscuits, covered in white gravy made from the drippings of cooked pork sausage, flour, milk, and often bits of sausage, bacon, ground beef, or other meat.

Most classic diners worth their salt will offer some variation of this delicious dish.

6

Tuna Melt

Image: Youjeen Cho

Even though the title of this diner favorite suggests it, nobody has ever melted a fish yet. The "melt" part of a tuna melt is achieved by a substance that is much more capable of reaching that state: cheese.

Supposedly, this delicious sandwich was invented when a lunch counter cook accidentally tipped a bowl of tuna salad onto a piece of toasted cheese already frying on the flat top. The result proved quite tasty, and thus, the dish was born. Whether one decides to believe it or not, tuna melt makes for a great diner menu item.

7

Meatloaf

Image: Verena Böttcher

A close cousin to the traditional diner hamburger, the meatloaf also has German origins. However, instead of the pork and veal meat that must be used in its homeland, the American meatloaf is done with ground beef. Its distinctive flavor comes from masses of onions that meld with the beef fat, and the flavor mellows as the meatloaf bakes.

The resulting dish is smothered in gravy, and presented with lots of mashed potatoes, fresh vegetables, and extra gravy on the side.

8

Pancakes

Image: nikldn

Passing on now to the desserts, we encounter a champion of American breakfasts and a menu item that no respectable diner should be without: the almighty pancake .

Whether it comes with fruit, chocolate chips, or more, this comfort food is covered with a generous amount of syrup to help lubricate and ease the journey from mouth to stomach with every bite.

9

Pie a La Mode

Image: Element5 Digital

French speakers might ask: "To Which Mode?" to which the answer would be: ice cream! Pie à la Mode is, simply put, a slice of -usually- apple pie with ice cream on top.

This sweet treat can be found in refrigerated glass display cases showcased in diners since refrigeration was invented. And there is a great reason for that, as the resulting mix of the crunchy base, the sweet apple, and the ice cream make for an amazing dessert.

10

Waffles

Image: Mae Mu

Sure, waffles can be thrown into a toaster right out of the box, in the comfort of your own home. But that is no match for a diner-style freshly made waffle (that is, if the diner is any good).

Waffles are a breakfast staple, readily available at your local eateries. There are few things better than biting into a waffle and being met with a pocket of melted butter and warm syrup.

1

Spotted and striped cucumber beetles

Image: Alexandria Szakacs

Striped and spotted cucumber beetles favor cucumbers and melon vines. These insects spread bacterial wilt from plant to plant, a disease that is often fatal. When striped cucumber beetles are a chronic problem, the best course of action is to choose bacterial-wilt-resistant cucumber varieties .

2

Colorado potato beetle

Image: Олександр К

As the name implies, the surest way to attract Colorado potato beetles to your garden is by planting potatoes. These insects lay clusters of orange-yellow eggs on the undersides of leaves, which hatch into highly destructive orange larvae that feed voraciously and grow quickly. While beetles can be killed at any stage, it's easiest to remove the adults and eggs by hand .

3

Eggplant flea beetle

Image: Weronika Romanowska

Eggplant flea beetles can destroy an eggplant plant in just a few days. While many insecticides can kill these pests, the most effective method requires protecting plants with summer-weight floating row covers. These covers transmit enough sunlight while physically blocking the beetles from the plants.

4

Harlequin cabbage bug

Image: David Clode

These insects might look striking, but they are the worst enemy of summer kale, broccoli, and other brassicas. They suck the sap from leaves, leaving behind unsightly pockmarks.

Harlequin cabbage bugs can be picked off by hand , and wearing a face mask can help you avoid the unpleasant odor they emit. Also, spraying them off with a jet of water will help knock them back.

5

Mexican bean beetle

Image: Viktor Talashuk

In a similar case to the one we mentioned earlier, it’s the larvae of Mexican bean beetles that cause the most damage. The adults emerge in late spring but usually don’t become a serious problem on bean plants until midsummer.

The best way to deal with this pest may seem harsh, but necessary if you want to keep your other plants safe: you must completely harvest and remove the infested plants from the garden . After picking all the beans, the entire plant should be pulled, bagged, and taken far away from the garden.

6

Red spider mites

Image: adege

Tiny red spider mites live on the undersides of leaves, where they feed on plant sap. To control them, the best approach is to increase humidity and, if growing under glass, introduce a biological control . Alternatively, organic sprays can also be effective.

7

Codling moth

Image: Mikkel Frimer-Rasmussen

These moths are responsible for the maggots found in apples. To avoid these, spray emerging caterpillars twice with bifenthrin , starting in midsummer. Another useful method involves hanging pheromone traps in late spring to catch male moths and prevent them from mating.

8

Winter moth

Image: Erik Karits

Winter moth caterpillars hide inside webbed leaves on fruit trees during the spring. One effective way to control these pests is by applying sticky traps to capture the adult moths before they lay eggs.

9

Scale insects

Image: efraimstochter

Scale insects cluster on branches and beneath leaves, often leading to poor plant growth. Other common symptoms include sticky excretions (called honeydew) and the development of sooty mold, especially on evergreens. The solution is to wash off the mold and spray the plant with horticultural oil .

10

Viburnum beetle

Image: Grant Ofstedahl

The Viburnum beetle and its larvae can create holes in the leaves. The answer to this is to spray the areas affected during the spring with bifenthrin or thiacloprid .

11

Adult vine weevil

Image: Henry Lai

The adult weevil is a nocturnal, flightless insect that makes notches in the leaves of your plants. To control this pest, apply nematodes by mixing them with water and applying the solution to the soil in the affected area.

12

Rose slug

Image: Naoki Suzuki

The rose slug is easy to overlook until its feeding starts to damage the leaves. Rose slugs feed on the undersides of leaves, out of sight, nibbling on the tissue between the veins. By the time they’re done, the leaves often resemble skeletons.

Luckily, the solution only requires blasting the slugs off the roses with a spray of water or treating them with spinosad, a bioinsecticide derived from soil bacteria.