It was twenty days after the first of six storms swept the area. Over 90 inches of snow had fallen over Boston, bringing all forms of transportation to the brink of failure. Fewer and fewer people have been seen out of doors as the days have gone on, with only the most intrepid, or desperate, braving the winds and snow drifts for succor or trade.
After nearly a decade of exploring and shooting College Point, the one thing that stands out is change — in people, places, and attitudes.
Every September, East Somerville Main Streets holds a celebration of local cuisine, the Foodie Crawl. For this year's preview, we focus on two newcomers to the scene: La Brasa and Rincon Mexicano.
You get to towns like Bryan, Texas by driving long miles. You drive past grazing cattle. You drive past trees of oak and mesquite. You drive past the ingredients, what the barbecue is made of.
It may not be suitable for the cover, but the best quote about Craig Meek’s Memphis Barbecue: A Succulent History of Smoke Sauce and Soul came from the book’s release party.
The Memphis dive bar scene is legendary, but not many people know that. We went out every night, and something zany or insane happened every night.
The night was far younger than we realized. Someone invited us to have a drink at Wild Bill’s, which a local would later call “the last real place in Memphis.”