In my classic, well-worn corduroy, old-school way of thinking, voting for Question 2 is a no-brainer.
Chowder Schools are a crucial element in the history and tradition of New England. With recent technological advances including those little hand-held devices that are sucking the life out of life, time-honored cooking activities are rapidly draining from our charmingly unique region.
When was the last time that you enjoyed a delicately balanced and steaming cup of New England's most valuable treasure? Potato shards, fragmented clam pieces, butter, shredded bacon, thick cream all commingling and congealing in perfect heart-punding harmony – YUM!
For this old salt, the epicurean landscape has become congealed with cookie cutter eateries where meals are removed from the freezer, unpackaged, zapped, and slapped onto an awaiting food receptacle. The result is a lukewarm beige substance that tingles the palette with less enthusiasm than a spoonful of latex ceiling paint.
Please join me, Scrim Shaw, and vote 'YES' on Question 2 so that we can build the Chowder Schools necessary to advance and protect a New England gastronomical jewel!