April 2012 Issue
Feature
Net Loss
How decades’ worth of lost gear is jeopardizing the Massachusetts fishing industry.
Here’s Bobby Valentine
The new manager of the Red Sox is brash, opinionated….and about to make them a hell of a lot more interesting, whether you like it or not.
Fenway Park Turns 100
The 100 most fascinating characters, moments, and tales in our beloved ballpark’s history.
Department
Crunch Time
Nicole Bernard Dawes is poised to hit it big with her snack company Late July. But can she keep her business’s lofty ideals intact?
Growing Pains
Why must a few lonely cranks decide the future of Boston’s buildings?
News
Persons of Interest: Karmin
This Berklee-trained pop duo is poised for a major breakthrough.
The Other One Percent
You don’t need a seven-figure salary to stand out from 99 percent of the populace.
Search and Enjoy: A Marathon Scavenger Hunt
Hypnotized by the endless stream of marathoners on April 16? Make it a scavenger hunt.
Health
Tough Pills to Swallow
A New Jersey health-policy professor asks big questions of Big Pharma.
Arts + Entertainment
Culture Calendar
Matthew Reed Baker’s guide to this month’s events, from the rowdy to the refined.
Q&A: Seth Meyers
The Saturday Night Live writer on joke etiquette, the Red Sox, and why it’s so hard to make fun of Mitt Romney.
Fashion + Style
Downsizing for Good
One Concord neighborhood could spare you from paying another electric bill for the rest of your life.
Lucky Dogs
Everybody knows your canine’s name at Durty Harry’s.
Neat Pleats
Long or short, printed or plain, this spring’s swingy skirts are in the fold.
Wearing the Pants
Emmi Sorokin will make a (stylish) man out of you.
Restaurants
Burger Boom
The new J.P. burger spot beefs up the dining scene.
Dining Out at The Blue Room
With a new chef in the kitchen, this Kendall Square stalwart is hoping to boost its buzz quotient.
The Bloody Mary
This spicy brunch essential is the tastiest hangover remedy around.
Getting Granular
Why alternative grains are the carbs du jour.
Fresh Fries
Shoestring spuds and onion rings have new competition on Boston’s side dishes.