It’s always of interest to me to find a story about Quabbin (“Secret Places,” March/April). We lived by the common in Greenwich, Massachusetts (one of the towns drowned by the creation of the reservoir), and I attended school in our two-room schoolhouse. There wasn’t a dry eye the night of the last graduation from eighth grade. Each year I’ve gotten up to Quabbin at least once, and I often wonder how different my life might have been if we hadn’t had to move.
Mary Thomas, Winchester Center, CT
Rebuilding a Life
The article “Fire on the Farm” (“Here in New England,” March/April) was heartwarming. To see so many people showing unselfish kindness and help to a neighbor in trouble makes up for a lot of bad news and also makes the question of the size of your magazine and its article placement pretty trivial in comparison. “Cows Are Home” was happy reading.
P. J. Mushik, Willits, CA
Cooking Up a Storm
I enjoyed “Cooking 101″ (March/April) about New England’s culinary schools. Yet I’m disappointed that our award-winning Culinary Program at Southern New Hampshire University gets continually overlooked. We have an accredited program and have been around for more than 20 years. We pride ourselves on being a university with a culinary program, which is a key difference that sets us apart from other programs in New England. With an increase in applications and enrollment, and with our new four-year program, we should have at least received an acknowledgment.
Sam Mahra, Senior Assistant Director of Admission/Coordinator of Culinary Recruitment, Southern New Hampshire University , Manchester, NH
Please Note: This article was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.