This week, cohost Richard Wiese meets the scientists at Cape Cod’s Woods Hole Oceanographic Institution to learn about the deep-sea research submersible, the Alvin. He also joins the Old Ladies Against Underwater Garbage on a clean-up mission of Cape ponds. Meanwhile, cohost and Yankee senior food editor Amy Traverso meets up with chef Michael Serpa to explore the clam shacks of Massachusetts’s North Shore by bike.
Articles & Recipes
Cape Confidential: An Insider’s Guide to Cape Cod
Little Whale’s Linguine with Clams
Water Street Kitchen’s Sea Bass Ceviche
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