New Hampshire bills itself as having a terrain for all seasons – the mountains offer climbing and skiing, the forests shelter innumerable hiking trails, and the lakes and rivers draw people in summer and winter alike. We speak with Lucie Bryar about some the state’s best spots for exploring. And, casual dining chains have been experimenting in extreme discounts. We take a look at the logic behind it and speak with one reporter who put these policies to the test. Then, in case you’ve run out of vacation ideas, we have a list of America’s ickiest attractions.
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Portsmouth has long been considered one of the state’s food hotspots, and with Restaurant Week Portsmouth getting underway, we thought it was a good time to check in on Portsmouth’s food scene - a scene that got a huge boost in the 1970's from a chef called James Haller, who founded the Blue Strawbery restaurant.
My toddler, Owen, and I agree on most things when we go out for breakfast. We prefer booth seats over chairs, sharing is always encouraged at the table, and we always go for crayons and coloring books when they're offered.
The one difference? He, being two years old, prizes consistency in his breakfasts - the more similar they are to the last breakfast outing, the better. In fact, he doesn't use the word "breakfast" for these trips - "I wanna go out for pancakes," he says.
How much tip do you typically leave for your server when you dine out? Maybe 20% if the service is good? 18% if you can do the math? The New York Post reported last year that many diners in that city leave a 25% to even 30% gratuity to their bill. Tipping is meant to incentivize and reward exceptional service, but a new movement proposes that the quest for the mighty tip is at the root of some problems in the restaurant industry. Bruce McAdams is a seasoned restauranteur and professor leading the Sustainable Restaurant Project at the University of Guelph in Ontario, Canada…he gave a Ted-X talk last year on the problems with restaurant tipping.