It’s summertime in New England, which means droves of tourists throughout Boston in hope of chowder and lobster, and they do not leave disappointed. We have plenty of bivalves and crustacean in the cold Atlantic waters.
Closer to home, we’re talking bread and sausages. Although Hi-Rise bakery is pretty much on demise, Clear Flour has the dough. Although the beef, pork, and lamb around town is a crying shame, decent chicken sausages, local and from across the country, can be found at supermarkets and small stores. Grilled or pieced out to make a Bolognese-type sauce? Dinner.
All in all, these food experiences fuel. I’ve got an article a week in Travel + Leisure, and a chapter a day is being written in my book on Indian resiliencies.