Armed with a chickpea fritter and mountains of data, Ayr Muir, of Cambridge’s Clover Food Lab, is just a few thousand restaurants short of saving the world.
Linda Dorcena Forry earned the inside track by following a familiar playbook: the one written by the city’s Irish bosses of yore. Already, she’s proving that she’s better at Old Boston politics than many Old Bostonians. And some of them have already learned a hard lesson the old-fashioned way.
If you want the freshest dish in town, you’ve got to hook your meal while it’s still quivering. Sans reel, rod, and boat, renowned chef Ken Oringer takes Jolyon Helterman on an urban fishing expedition that begins and ends in Chinatown’s rather intimidating tanks.