We visited Nichols Farm in late June. I got to the restaurant at 8AM Sunday morning: Chef Moyo in purple tie-dye had Stevie Wonder blasting on his truck’s stereo.
Kelly, David and I represented the digital team. With a camera and audio recorder, I moseyed through fields of potatoes, arugula flowers, green garlic, and strawberries.
Lloyd Nichols and I talked about Chinese eels that spawn in brackish water and then swim inland for over half an hour. He said these eels were also in Maine.