Yankee Magazine's May/June 2011 Issue Names 288 "Best of New England Editors' Choice" Winners
Yankee Plus Dec 2015
TABLE OF CONTENTS
For 35 years, this Special Issue: Travel Guide to New England has been the most widely distributed and best-selling guide to the six-state region.
DUBLIN, New Hampshire (May/June 2011)— Yankee Magazine’s May/June 2011 Travel Guide, on newsstands April 26, features 288 “Best of New England — Editors’ Choice” selections, which include the region’s best dining and lodging venues, attractions, adventures, local secrets, and bargains. This special issue also names 120 top events around New England. In the food section, follow six different trails that spotlight region-specific culinary legacies: burgers in Connecticut, lobster rolls in Maine, chowder in Massachusetts, ice cream in New Hampshire, stuffed clams in Rhode Island, and cheddar cheese in Vermont. Plus, Yankee‘s contributors map out trails for arts shopping, antiquing, birding, hiking, biking, and paddling along some of New England’s favorite byways.
“Our ‘Best of New England’ issue is about where we live and play and raise our families. These places happen to be the cities and villages, the beaches, mountains, and forests, where visitors from around the world come to spend precious vacation days,” says editor Mel Allen. “We’ve filled our pages with the places we want to see, and have seen, and will see again. Immerse yourself in these places to visit, as beautiful as any in the world, plus more than 250 ‘Bests,’ our recommendations for inns, shopping, sights, restaurants, adventures, and what-have-you.”
Inside Yankee’s Travel Guide
“The Art of the Trail” — by Wayne Curtis (page 60): The magnificent vistas along Acadia National Park’s hiking paths and carriage roads represent the result of careful human planning as much as nature’s hand at work.
“Food Trails to Wander” — by Yankee contributors (page 68): All New England roads lead to great eating, as Yankee spotlights each of New England’s six states and the unique culinary legacies they call their own.
“A Trail of One’s Own” — by Yankee contributors (page 80): From arts shopping, antiquing, and birding to hiking, biking and paddling, follow your passion along New England’s favorite byways.
Best of New England — Editors’ Choice:
Yankee‘s editors and special travel contributors name 288 winners for 2011. Listings are sorted by state and category. Recipients range from the rustic to the refined, but all are noteworthy and memorable destinations. Yankee tells readers where to find the “Best Classic Seaside Resort” in Maine, the “Best Seafood” in Connecticut, the “Best Walking Tour” in Rhode Island, the “Best Take-Out” in Massachusetts, the “Best Bakery” in Boston, the “Best Romantic Getaway” in New Hampshire, the “Best Mountain Biking” in Vermont, and many more.
The Home section’s main feature, “From Farm to Sea,” by Ian Aldrich, explores interior designer Terry John Woods’ summer home in Down East Maine, which is inspired by his primary residence, a Vermont farmhouse (page 34). “Antiques & Collectibles,” by Catherine Riedel, remembers Peter Hunt’s charming cottage-style furnishings, which became favorites on Cape Cod in the early 20th century and are now popular once again (page 44).
In the Food section, Yankee‘s contributing lifestyle editor, Christie Matheson, visits editorial icon and memoirist Judith Jones at her farm in Vermont’s Northeast Kingdom. In “Lunch with a Legend,” Judith prepares a lunch of radishes with butter and salt, pan-fried trout, sautéed angelica, rhubarb-strawberry tart, and cranberry-and-cherry granola (page 46). Also in the Food section, Yankee’s “Best Cook in Town” column introduces Laurie Lufkin of Essex, Massachusetts, as she creates a picnic by the water (page 54).
“Here in New England,” by Pippin Ross (page 16): On Boston’s 2.5-mile Freedom Trail, the birth of the American Revolution comes alive — but only if the tour guide brings it to life. Writer Pippin Ross recounts her try-out to become the newest Freedom Trail player, a job that requires dressing and acting the part.