Speaker 1: With Dan Ray. I'm going Boston's.
Speaker 2: I really love doing a four hour show because I
Speaker 2: get a chance to rotate through three or four different guests.
Speaker 2: I've already had two tonight, and now this is my third.
Speaker 2: A woman I've interviewed on a couple of occasions in
Speaker 2: the past. She's the one who wrote that book on
Speaker 2: candlepin bowling, a mainstay in New England. She and I
Speaker 2: were supposed to have a bowl off challenge. It never
Speaker 2: got off the ground, but trust me, you're lucky. You
Speaker 2: are lucky, Susan. I am holding back. I would have
Speaker 2: wiped the lanes with you.
Speaker 3: Okay, I'm ready.
Speaker 2: I want to hear your knees knocking from fear. The
Speaker 2: voice you hear in the background is Susan Brigman, and
Speaker 2: she's written a number of books, is working on a third,
Speaker 2: which we're going to touch upon this hour. But the
Speaker 2: reason that I have for now is to talk about
Speaker 2: Route one. So tell people the titles of both of
Speaker 2: your books and put a little spotlight on Root one.
Speaker 3: Sure, Hi, I'm Morgan, happy to be here tonight. I've
Speaker 3: actually written three books. My first book was called New
Speaker 3: England Neon, and then the second was New England Candlepin Bowling.
Speaker 3: And the third, which we're going to talk about tonight,
Speaker 3: is called a Long Route one Maine, New Hampshire and Massachusetts.
Speaker 2: Okay, And there's a fourth one you want to four.
Speaker 3: The fourth one is in the works, and it's called
Speaker 3: New England Sweets, and it's about candy and cookies and
Speaker 3: cake and whoopee pies and ice cream and just all
Speaker 3: all the confections from all six New England states.
Speaker 2: Well, the Wallely Coppar better be mentioned in this somewhere.
Speaker 3: I've been researching the Wallycope bar, and in fact, I
Speaker 3: think I'm going to be able to talk to someone
Speaker 3: from the FB Washburn company pretty soon.
Speaker 2: Good because that bar, now I'm basing it on my memory,
Speaker 2: that bar was better than the carparable Mounds bar. You
Speaker 2: think of a chocolate and coconut combination bar, wallyco put
Speaker 2: Mounds to shame.
Speaker 3: Well, there are quite a few chocolate and coconut candies
Speaker 3: in New England. It's really interesting.
Speaker 2: You have the Palty Bar from England.
Speaker 3: Mm hmm, and the Needum Candy in Maine, which is
Speaker 3: actually potatoes and coconut covered in chocolate, which is better
Speaker 3: than it sounds it's actually quite good. You don't taste
Speaker 3: you don't taste the potato, okay. And yeah, and Peter Paul,
Speaker 3: you know, was in Connecticut.
Speaker 2: Well, let's talk about Root one. We'll get back to
Speaker 2: Candy in a minute. But there are so many places
Speaker 2: on Root one that aren't there anymore. And Prime in
Speaker 2: my memory, the hilltop, you don't even see the cows anymore.
Speaker 3: Oh, I know, the cows have been scattered, right, you
Speaker 3: see the cactus sort of, Yeah, the cactus has been changed.
Speaker 3: They took away the neon. They replaced it with led,
Speaker 3: just like they did with the Hancock weather lights. I hears, yeah,
Speaker 3: I just heard that. And you know, they replaced Frank
Speaker 3: Jeffrida's name with the name of the developer. And it
Speaker 3: doesn't say Steakhous anymore. It has the name of names
Speaker 3: of the tenants and the development there. So it's there,
Speaker 3: but it's it's different, you.
Speaker 2: Know, it's not the world in which we grew up.
Speaker 1: It's not it's not.
Speaker 3: It's true. It's true.
Speaker 2: Thank you for books like yours to at least keep
Speaker 2: the memory alive, so to speak.
Speaker 3: Well, that's what I like to do. I think it's
Speaker 3: really important because these things, these things matter to people,
Speaker 3: These things bring back memories for people, and everything is
Speaker 3: getting homogenized, you know. So we also have the orange
Speaker 3: Dinosaur on Root one.
Speaker 2: I was about to bring that up.
Speaker 3: Yeah, And he sort of has a similar situation to
Speaker 3: the Hilltop, right, I mean, he was part of a
Speaker 3: miniature golf course. There were multiple there was a big
Speaker 3: green dinosaur there, there were other animals there, and they
Speaker 3: saved the dinosaur, the orange dinosaur. But he's all by himself,
Speaker 3: you know.
Speaker 2: I remember before he got the Tonight Show and he
Speaker 2: was on the circuit that was a routine. His jokes
Speaker 2: were based around the orange dinosaur, and some of the
Speaker 2: joke I can't do because it was r rated and
Speaker 2: I'd try not to do that material. But that's a
Speaker 2: part of our psyche. Yeah, Arch Dinosaur turning off to
Speaker 2: ninety nine.
Speaker 3: Absolutely, it's a landmark.
Speaker 2: So what inspired you to write a book about Route one?
Speaker 3: Well, I have my own memories of Root one. A
Speaker 3: lot of them are centered around the Hilltop and Old
Speaker 3: Orchard Beach was, which isn't quite on Root one, but
Speaker 3: close enough, and it kind of fit with the vibe
Speaker 3: of my other books with candlepin bowling with New England Neon.
Speaker 3: These are all things that are you know, a little nostalgic.
Speaker 3: They are some of their unique to New England candlepin bowling,
Speaker 3: and you know these Root one landmarks and these old
Speaker 3: Neon signs, and they do they evoke memories and they're disappearing.
Speaker 3: So it just felt like the right thing to do.
Speaker 3: And then I went all the way up to Maine.
Speaker 3: I went all the way up to the Canadian border.
Speaker 3: So I went to Fort Kent, which is where Root
Speaker 3: One begins in Maine, and covered the road from all
Speaker 3: through Maine and New Hampshire and Massachusetts.
Speaker 2: See you soon at the Kowloon, I know.
Speaker 3: And what's going to happen to the Kowloon?
Speaker 2: You know the fact that people just won't leave our landmarks,
Speaker 2: are loving landmarks alone, makes you want to just grab
Speaker 2: a pitch fork and a sign to go out there
Speaker 2: and say stop enough development, leave what is left alone,
Speaker 2: you know.
Speaker 3: And what's interesting is in the book I quote Bernice Abbott,
Speaker 3: who was a great photographer, and she traveled the entire
Speaker 3: length of Route one in nineteen fifty four, so seventy
Speaker 3: is years ago, and all the way down to Florida
Speaker 3: all the way up to Maine, and she took like
Speaker 3: twenty four hundred photographs and she said the same thing
Speaker 3: seventy years ago. She said, these things are disappearing, and
Speaker 3: she wanted to document them before they disappeared. And that
Speaker 3: was seventy years ago. It's still happening today.
Speaker 2: No more. Christmas Tree Shop.
Speaker 3: And Christmas Tree Shop replaced the Ship restaurant.
Speaker 2: Yes, and my buddy Phil Castanetti has had three different
Speaker 2: locations on each side of Root One for his Sports
Speaker 2: World shop right there. And at least Phil is trying
Speaker 2: to cling to a Root one address. He could have
Speaker 2: just packed up and just slunk away and rebuilt somewhere else.
Speaker 3: Yeah, and that's what happened to some of these other businesses.
Speaker 3: Right Carl's Sausage House that was on Root one and
Speaker 3: now it's off Root one. It's still around, but it's
Speaker 3: not on Root one anymore. Yeah.
Speaker 2: Pole Carries had a Root one location. M Pole Carries
Speaker 2: from North Station, and I don't think they'll location exists anymore,
Speaker 2: or Route one.
Speaker 3: I think I've driven by it. I just don't know
Speaker 3: if it's open, right. Yeah.
Speaker 2: And I used to entertain at Stars on Route one
Speaker 2: once a month. I hear you. What's your Dodgy's name?
Speaker 3: Kodak like the camera?
Speaker 2: Hi, Kodak, Kodak.
Speaker 3: Sit oh yeah, sit dream on. No, let me try
Speaker 3: this Kodak speak there you go, Yeah, Kodak. Protect me
Speaker 3: from my downstairs neighbor who just opened the door. Yeah,
Speaker 3: tell you what.
Speaker 2: Let me take my break. Invite phone traffic anyone out
Speaker 2: there who wants to call and talk about a missed
Speaker 2: Route one location. Some of the ones we've already mentioned,
Speaker 2: there are many that we haven't mentioned. Six one, seven, two, five, four,
Speaker 2: ten thirty, eight, eight, eight, nine, nine, ten thirty If
Speaker 2: indeed you want to call in and share a memory
Speaker 2: about something on Route one north of Boston all the
Speaker 2: way up.
Speaker 4: To Maine, all the way up to Maine, so your
Speaker 4: phone traffic is requested here on Nightside.
Speaker 2: Susan Bregman is my guest, and she and I shall
Speaker 2: return after a few messages here on Nightside, heard only
Speaker 2: on WBZ Time and temperature ten fifteen and when I'm
Speaker 2: sixty four degrees.
Speaker 1: Now back to Dan Ray live from the window World
Speaker 1: Nightside Studios on WBZ News Radio.
Speaker 2: Susan Bregman is my guest, and Susan, you have filled
Speaker 2: my phone lines. I haven't had full lines all night.
Speaker 2: I've had phone traffic, but I've not had full lines
Speaker 2: all night long until you, young lady.
Speaker 3: Well, people love root one they do.
Speaker 2: And let's go to Stoneham first and speak to Teresa. Yeah, Teresa.
Speaker 5: Well, Hi, thank you Morgan high Susan, thanks for having me,
Speaker 5: thank you for calling Hi, thank you. Do you remember
Speaker 5: the restaurant Augustine's.
Speaker 6: On Route one?
Speaker 2: Yes?
Speaker 5: I do, yes, yes, I love that restaurant.
Speaker 4: It was so good.
Speaker 5: With the salad bar and they had the dessert bar.
Speaker 2: And Susan, are you old enough to remember Augustine's.
Speaker 3: I don't know that I was living here then? When
Speaker 3: when was it open?
Speaker 2: I remember eating in the sixties.
Speaker 3: Okay, and that was a little before I moved here.
Speaker 3: But okay, so a little bit of time.
Speaker 5: Nineties yeah, maybe the high eighties, early nineties. I'm sixty,
Speaker 5: so I don't know. I wasn't I remember where Jimmy
Speaker 5: Steerhouse is right now? You know Jimmy Steerhouse.
Speaker 3: Okay, one town, Morgan.
Speaker 6: Was that Sagas?
Speaker 2: I think it was saugust Saga?
Speaker 3: Yeah, okay, okay.
Speaker 4: Okay, oh right, Thank you.
Speaker 5: I just wanted to bring that good memory up.
Speaker 2: Thanks, thank you for sharing. Thank you one open line
Speaker 2: six five four ten thirty or eight eight, eight nine,
Speaker 2: nineteen thirty. And now let's go to Austin and speak
Speaker 2: with Mark. Mark.
Speaker 7: Oh, good evening, Morgan, longtime no talk. Do you remember
Speaker 7: when I was working in the Mass Department of Revenue
Speaker 7: as audit division librarian and mail carrier during the period
Speaker 7: nineteen ninety nine to two thousand and two, one of
Speaker 7: my bosses was generous enough to take us all out
Speaker 7: to the Cowloon restaurant I think was called on One.
Speaker 7: I don't know whether it's still in existence. Oh it is,
Speaker 7: that's resure.
Speaker 2: It is teetering.
Speaker 3: Let me say it that way there for now. The
Speaker 3: the the current the current owners have shared plans for
Speaker 3: redeveloping the property and maybe they say they'll keep us.
Speaker 3: I think smaller version of the restaurant is what they're saying.
Speaker 3: But I don't know how.
Speaker 2: They have a huge spread and somebody has talked them
Speaker 2: into considering and I use that word carefully, uh, blocking
Speaker 2: off some of their space for a condo.
Speaker 7: I am I not surprised. Uh. There was a nice
Speaker 7: miniature golf course at Anantasket Beach that unfortunately a condover
Speaker 7: bought it all up. It's still is the bowl, but
Speaker 7: it's not an operation anymore. It pays paradise put up
Speaker 7: a parking lot. Joni Mitchell also cover version by counting crows.
Speaker 7: I'm a little hardened to this, having an m b
Speaker 7: A and all that. But I guess the other thing
Speaker 7: is that these days I'm strictly an MBTA and occasional
Speaker 7: taxicab person. I'm not sure how I get there. I
Speaker 7: guess there must be a bus going out a Haymarket
Speaker 7: or something.
Speaker 3: Yeah, probably to you know, pebody that part of the
Speaker 3: world from Haymarket. Yeah, and I'm sure there's a way
Speaker 3: to do it if.
Speaker 7: You Yeah, it's hard. Where the narrative uterrailop would be.
Speaker 2: If anyone out there knows how to get from Boston
Speaker 2: proper up root one using a public transportation bus or
Speaker 2: tram or what have you, give us a call and
Speaker 2: cheer that knowledge, because.
Speaker 7: Actually has a travel information line which is usually reliable.
Speaker 3: Right, So yeah, I think it's just complicated. I think
Speaker 3: it's doable, and it's probably takes a long time.
Speaker 7: Yeah, anyway, I'm supposed to eat more at home to
Speaker 7: save money.
Speaker 2: Well, if you decide that, you're telling me you will
Speaker 2: lead you up root. One, there is still to get
Speaker 2: a bite to eat.
Speaker 3: Plenty of place, yeah.
Speaker 7: And for one, I don't think there is a Calories
Speaker 7: at Revere Beach anymore. That's my favorite summer place to
Speaker 7: hang out and show out.
Speaker 2: You and the seagulls fighting for space.
Speaker 7: Actually it's a good joke, but in practice, you know
Speaker 7: that the seagulls is uh, it's it's it's it's a
Speaker 7: very popular destiny.
Speaker 2: Right, if you've got the guts, excuse me, intestinal fortitude
Speaker 2: to sit on the benches across from Kelly's, trust me.
Speaker 2: The seagulls a scavengers and they know that if you
Speaker 2: sit down with a bag this food there and add
Speaker 2: that process to the seagulls and the tourists who sit
Speaker 2: down there. Me, I drive there, order my food, and
Speaker 2: then I sit in my car.
Speaker 7: I mean, there are plenty of good, relatively inexpensive places
Speaker 7: in and near Revere Beach.
Speaker 2: I agree.
Speaker 7: And you can sit under the warning and there's actually
Speaker 7: a new hotel where you can get a very nice
Speaker 7: fruit cup for nine including tip for you know, strawberries,
Speaker 7: and blueberries and whipped cream and Mark.
Speaker 2: And on that note, I want to try to get
Speaker 2: one more on before I have to do news. So
Speaker 2: thank you for the call.
Speaker 7: Okay, thanks, thank you.
Speaker 2: So some breakman is here. I have Marcut's on the
Speaker 2: line that's now available six one, seven, two, five, four,
Speaker 2: ten thirty and Diane and Maldon you were next here
Speaker 2: on nights Side.
Speaker 8: Diane there said in the beginning, I caught your show
Speaker 8: a little bit late, but I remember when I was young,
Speaker 8: there was a farm stand on Root one sells I
Speaker 8: don't remember if it was Top Seals or or Danvers,
Speaker 8: and they used to sell pumpkins, like around Halloween time,
Speaker 8: and there was like a little shack that you could
Speaker 8: go in to pay for it, and they also had
Speaker 8: like the honeycomb and the jar and jars of mint
Speaker 8: jelly and apple butter and stuff. And really missed that places.
Speaker 3: Yeah, it might have been before my time on Route one.
Speaker 3: It sounds like a nice thought.
Speaker 1: It was.
Speaker 4: It really was great.
Speaker 8: And then of course Russo's Candy and ice cream that
Speaker 8: was lying Route one and lynn Fell's way, and they
Speaker 8: sold out to Krispy Kreme and moved to further down
Speaker 8: Lyndfell's Parkway and now they're they retired and oh yeah.
Speaker 2: The Boston area with four or five locations and they
Speaker 2: were all gone.
Speaker 3: M hm.
Speaker 6: Yeah.
Speaker 8: Well, you know, they thought that they could compete with
Speaker 8: Dunkin Donuts, and because dunkin Donuts was like right next door,
Speaker 8: had built a place right next.
Speaker 4: Door to Russo's.
Speaker 8: And I was like, well that takes some intestinal fortitude, yes,
Speaker 8: because you're not going to Their coffee was lousy compared
Speaker 8: to Dunkin Donuts, and maybe their donuts were good, but
Speaker 8: they were only good when they were hot.
Speaker 2: So very true.
Speaker 4: It's like, yeah, there there was.
Speaker 8: No way that they were going to survive and dunkin
Speaker 8: Donuts land.
Speaker 2: I'm going to tell you a real quick story, and
Speaker 2: this goes back twenty five years for me. A friend
Speaker 2: of mine took me to a Krispy Kreme in Vegas
Speaker 2: and I fell in love with their cream filled Krispy
Speaker 2: Kreme donuts and I had never had warm donuts before.
Speaker 2: Duncan didn't do that. When I got home, I had
Speaker 2: her FedEx me a dozen Krispy Kreme donuts. And when
Speaker 2: they first opened up around here, I said, oh boy,
Speaker 2: I'm happy, but it just didn't have the same feel
Speaker 2: and taste. And I guess most people agreed with me
Speaker 2: because they weren't able to maintain business.
Speaker 3: Yeah. Yeah, I remember the one in Compley Place, right,
Speaker 3: I mean you could kind of watch the donuts on
Speaker 3: the conveyor belt. Yeah, I have that memory. Yeah, I
Speaker 3: think that.
Speaker 8: One in Medford before before Kelly's. Yeah, okay, but I
Speaker 8: have one question. I don't know if you remember when
Speaker 8: I was little, I could have sworn that hilltop at
Speaker 8: one point had live cows in front, not the plastic ones,
Speaker 8: but live cows for like a promotion or something.
Speaker 2: They may have done it once for a promotion, but
Speaker 2: they always were.
Speaker 4: They were char plastic plastic.
Speaker 8: Yeah.
Speaker 2: Yeah, all right, Diana, I gotta take a news hit.
Speaker 8: Thanks, great night, Thank.
Speaker 2: You, and Lyndon Weymouth wait to the news and we
Speaker 2: will get to YouTube. Here on night Side for a time.
Speaker 2: Ten thirty temperature sixty four degrees.
Speaker 1: You're on night Side with Dan Ray on WBZ, Boston's
Speaker 1: news radio.
Speaker 2: Welcome back from the news, everybody. Susan brad Minutes my guest,
Speaker 2: and I'm going to take a phone call. Then shift
Speaker 2: gears lightly. Susan to talk about candies, which is a
Speaker 2: new book you're working on.
Speaker 3: So well, sweets but yes.
Speaker 2: Sweets Linda and Weymouth.
Speaker 8: Hello, Hi Linda.
Speaker 6: Hi. Uh, I'm down here on the south Shore. And
Speaker 6: I remember he'll no, no, I wrote it down Uh
Speaker 6: the tell House.
Speaker 2: Yes, somebody mentioned toll House earlier.
Speaker 6: Yeah it was Whitman. Yes, yeah, yeah, I miss it.
Speaker 6: I go down there, Pilly freak up and on, and
Speaker 6: I miss it. I look for it and I see
Speaker 6: what's there, and I you know, I look for it.
Speaker 6: I don't know why. But and also Samplers down.
Speaker 2: There, okay, okay?
Speaker 3: Which what is?
Speaker 5: What is that?
Speaker 6: Staplers a debrig store?
Speaker 3: Oh okay?
Speaker 2: And what community?
Speaker 6: I think it's same, same Whitman area.
Speaker 2: Okay, but we're talking, okay. And I know Whitmen well
Speaker 2: because I used to entertain down.
Speaker 6: There restaurant up in New Hampshire and moved to New Hampshire.
Speaker 6: The original I think is that still there?
Speaker 2: Well? The original ninety nine was on Portland Street, just
Speaker 2: off the Government Center.
Speaker 6: Oh okay, that's the.
Speaker 2: Original ninety nine restaurant.
Speaker 3: I thought the original one was in Charlestown. No, that
Speaker 3: wasn't the original.
Speaker 2: No, the one on Portland Street because that's how they
Speaker 2: got its address ninety nine. I think Portland ninety nine
Speaker 2: Portland and I used to entertain at mcgwigan's Pub in Whitman.
Speaker 2: But we're kind of talking about Route one.
Speaker 6: I thought you were talking about items that have disappeared.
Speaker 2: Well, Dad, we're talking about items that have disappeared, but
Speaker 2: disappeared from being located on Route one. But all's fair
Speaker 2: and love and discussions, okay.
Speaker 6: And I I heard the advertisement about the trying to
Speaker 6: keep the AM radios in the TV yes in the car,
Speaker 6: and I hope people are doing that.
Speaker 2: I hope so too, because I'm a huge you can
Speaker 2: tell I'm working on AM right now as we speak,
Speaker 2: and I'm a huge proponent of being able to get
Speaker 2: into vehicle, any car, turning on the radio and being
Speaker 2: able to go up and down the dial getting AM
Speaker 2: radio stations.
Speaker 6: I'm out off the air. Can I leave my number
Speaker 6: and SILD somebody get back to me about whether the
Speaker 6: ninety nine up in New Hampshire is still there?
Speaker 2: Tell you what. Anybody who wants to call in and
Speaker 2: help Linda answer that question, call in if you know
Speaker 2: if the ninety nine restaurant still has a location in
Speaker 2: New Hampshire. We'll do it that way, so you keep listening.
Speaker 6: Linda, I do enjoy your evening.
Speaker 2: Thank you very much.
Speaker 3: Let go, thank you, bye bye.
Speaker 2: Okay, there goes Linda. And before we take our next call,
Speaker 2: let's talk about sweets. What inspired you to write a
Speaker 2: book about cookies and candies and whatnot?
Speaker 3: Well, you know, I was spending a lot of time
Speaker 3: in Maine for the Route one book and Right of Maine, okay,
Speaker 3: and I was thinking, oh, maybe I'll write a book
Speaker 3: about five seemed too specific. New England, Sweet and the
Speaker 3: all right, all.
Speaker 2: Right, hold on, Susan, you're breaking up. I don't know
Speaker 2: if it's are you on a landline or a cell phone.
Speaker 3: I'm on a landline.
Speaker 2: Okay, so that shouldn't be happening.
Speaker 3: Well better now, now, a little bit, a little bit,
Speaker 3: I can find a different to suit. Okay, Okay, how
Speaker 3: is this better? This is where I was before?
Speaker 2: All right, let's keep going.
Speaker 3: Well, let's keep doing that. There's gonna be a dog
Speaker 3: dog interlude. Sorry, and there's really New England has this
Speaker 3: really really rich history in sweets and candy, especially Cambridge.
Speaker 3: Cambridge used to be known as Confectioner's Row part of
Speaker 3: Cambridge on main Street by mass Ave where necho.
Speaker 2: Is Company m h.
Speaker 3: And yeah, and the building is still there on mass Ave.
Speaker 3: It belongs to Novartis now And but that whole part
Speaker 3: of main Street had there were dozens of candy companies
Speaker 3: there in the mid twentieth century, and right now there's one.
Speaker 3: There's one, and it's owned by Tutsi Roll and that's
Speaker 3: where they make Junior Mint. And that's where they make
Speaker 3: Charleston Choose.
Speaker 2: Smack it crack at Charleston and Bonmo Turkish staffy both
Speaker 2: used that phrase.
Speaker 3: But Bonamo is not a New England one. No, no,
Speaker 3: but yeah, I remember Bonamo turkishtaffy growing up, but not here,
Speaker 3: I mean not growing up here.
Speaker 2: Where did you grow up?
Speaker 3: By the way, New York, suburban New York?
Speaker 2: And I let you with me.
Speaker 3: I know it's shocking, isn't it. I hide it so well,
Speaker 3: I try so well. I know, I know, it's just
Speaker 3: it's just, you know, you try to fit in and
Speaker 3: what yeah, you know, it just comes out in the end.
Speaker 2: Oh oh oh, it's Bonamo candy. That was the jingle
Speaker 2: they used to use. But I'm old, so.
Speaker 6: While well, how do you think it?
Speaker 3: While Walcollico? They had a jingle too, right, something about
Speaker 3: look both ways before you cross the street.
Speaker 2: Yes, very good. Now for someone who was younger than me,
Speaker 2: how do you recall that?
Speaker 3: I don't recall it. I looked it up.
Speaker 2: Oh all right, it's cheating.
Speaker 3: Oh come on, I'm a researcher.
Speaker 2: Okay, I'll allow my job. I'll allow it, and we'll
Speaker 2: tell you what. Let me see if I can get
Speaker 2: a call on before you have to take another break,
Speaker 2: because you're still garnering phone calls for me. So, Mike
Speaker 2: and Newton, you've got Susan Brigman, the New Yorker.
Speaker 9: Oh yeah, yeah, I'm a I'm a die Herd New
Speaker 9: Yorker from Upstay, New York myself. But just talk about
Speaker 9: the ninety nine restaurant. It's it's in Charlestown. It's not
Speaker 9: the ninety nine. I think it's a ninety five restaurant.
Speaker 9: Remember when four guys got whacked back in eighty five.
Speaker 4: Yep, I remember that?
Speaker 9: Yeh remember that? Yeah, So it's the ninety.
Speaker 2: Restaurant. Wasn't it King something or other? No? No, no,
Speaker 2: I'm thinking that was.
Speaker 3: The motel in Chelsea.
Speaker 2: Yeah, I'm thinking that you different.
Speaker 3: Yeah, how did I remember that?
Speaker 2: Good Greece?
Speaker 9: But you don't remember the ninety nine restaurant in Charleston
Speaker 9: right there by them all?
Speaker 6: Did?
Speaker 5: Well?
Speaker 2: Yes I do.
Speaker 3: Yeah.
Speaker 9: So it's so it's a ninety pie now.
Speaker 2: So you're being funny. I get it. I know.
Speaker 3: Sweet though, So Fig Newton's you know, since you're from
Speaker 3: Newton are named after Newton.
Speaker 2: I wanted to write the letter of complaint to the
Speaker 2: people that do Big Bang because they made a reference
Speaker 2: in one of their shows about the Fig Newton coming
Speaker 2: from a town in Massachusetts, and Newton is a city city.
Speaker 2: And yeah, next hour, I've got my buddy, Lieutenant Brusa
Speaker 2: Poskar coming on and we'll we'll talk about that point
Speaker 2: a little bit further. Mike, is there anything else you
Speaker 2: wanted to do other than tell bad jokes?
Speaker 9: No? Well, no, I have something serious that there's your
Speaker 9: your host, no where they are your guests know where
Speaker 9: the potato chip was invented.
Speaker 3: Where it was invented.
Speaker 9: Potato chips, I do not. The potato chip was invented
Speaker 9: in Saratoga Springs, New York, on the lake on Saratoga
Speaker 9: Lake at a hotel years ago. If you'll look it up,
Speaker 9: it's true there was a hotel gentleman who was the
Speaker 9: or I know it wasn't a putt. It was down
Speaker 9: it was on the Saratoga Lake. It's probably not even
Speaker 9: there anymore. But somebody was eating dinner and he kept
Speaker 9: complaining about the potatoes being too wide. So the chef
Speaker 9: kept cutting them and cutting them and cutting it, and
Speaker 9: they made them very thin and fried them. So this
Speaker 9: potato chip was invented in Charatoga Springs, New York.
Speaker 4: A long time ago.
Speaker 3: Mike, another idea.
Speaker 2: Yeah, that would be maybe in her next next book.
Speaker 2: All right, Mike, thank you for the callet.
Speaker 9: Thank you. Yeah, I enjoy your show.
Speaker 2: Thank you, thank you very much.
Speaker 6: Thank you.
Speaker 2: I like it when we get a specific subject and
Speaker 2: people decide, Oh, let me go off subject. We're talking
Speaker 2: about Route one north of Boston. Oh, let's talk about Whitman.
Speaker 2: We're talking about cookies and candies. Oh, let's talk about
Speaker 2: the potato chip.
Speaker 3: But in fairness, Whitman is relevant to the cookies. Yes,
Speaker 3: because the toll House cookie.
Speaker 2: Well, now that we's got that settled, let me take
Speaker 2: my laugh break. I have another call. You have been
Speaker 2: very good for phone traffic excellent. You have been very good.
Speaker 2: Oh maybe they love your doggy in the background.
Speaker 3: Maybe maybe he'll be he's a breakout star. What can
Speaker 3: I say?
Speaker 2: Let's take the break Rob if you're readny time and
Speaker 2: temperature ten forty five sixty four degrees.
Speaker 1: Now back to Dan Way Live from the window World
Speaker 1: Life Sense Studios on WBZ News Radio.
Speaker 2: All right, we have ten forty nine on the old
Speaker 2: clock up there on my wall. If you would like
Speaker 2: to be a part of the show, there's still time
Speaker 2: for you for this hour and next hour six one, seven, two, five, four,
Speaker 2: ten thirty, eight eight, eight, nine, two, nine, ten thirty
Speaker 2: Did I say five thirty? Anyway? Steve and Dorchester, thank
Speaker 2: you for taking the time to call. Welcome aboard.
Speaker 4: Hi Morgan, thank you for taking my call. Just want
Speaker 4: to say sorry. I was watching the Patriots game and
Speaker 4: then I thought, oh my god, Morgan's on this week,
Speaker 4: but I caught the end. I'm happy you're still talking
Speaker 4: about you know, Route one And did anybody what I've
Speaker 4: heard so far? Anybody bring up Valley Steakhouse? Does anybody
Speaker 4: remember Valley Steakhouse?
Speaker 3: I remember that was nine.
Speaker 4: No valleys? You had you know.
Speaker 6: There are multiples, you know, there was one.
Speaker 4: There was one in plan Stein, and there was one
Speaker 4: in Route One, you know, after the steakhouse. Yeah, does
Speaker 4: anybody remember.
Speaker 2: That on the same side of the road as Hilltop?
Speaker 4: Same side, No, same side at Hilltop. So you slid down.
Speaker 4: And because I remember taking who became my wife? You know,
Speaker 4: since that's away, I'm sorry to say that, but we were,
Speaker 4: you know, if that was booked, you know through city
Speaker 4: can you know, like an hour win we would go.
Speaker 4: We would go to Valley Steakhouse, which was right down
Speaker 4: next to almost like close to the Hilltop, Okay, And
Speaker 4: then they had a place in Braintree, but I forget
Speaker 4: where the place in Braintree was place. Yeah, and then
Speaker 4: they had a place in so August. So that's why
Speaker 4: you when I was listening to you, I thought, oh
Speaker 4: my god, is any when you were talking about places?
Speaker 4: Do you remember and all that sort of good stuff.
Speaker 4: But you know, Valley Steakhouse was on Moote once.
Speaker 2: Back in the early eighties, I worked, I worked everywhere,
Speaker 2: but I worked for two years at WHDH and I
Speaker 2: would come home after doing a midnight to five shift
Speaker 2: and there was a Valley's en route nine. I lived
Speaker 2: about literally a couple of miles up from there, and
Speaker 2: I could stop in there for breakfast. They had an
Speaker 2: early morning breakfast. I think they started at six, So
Speaker 2: if I left HGH, did some post radio stuff, then
Speaker 2: went downstairs, grabbed the car, and off I came home.
Speaker 2: They were opening up just as I came into the area,
Speaker 2: and i'd have a pancake breakfast there at Valley's. Yeah.
Speaker 4: I don't know whether this one did the same thing,
Speaker 4: because you know, I think they were trying to compete,
Speaker 4: you know, with the Hilltop, but it was right down
Speaker 4: the hill. After you passed the Hilltop, they were kind
Speaker 4: of a little bit on the right hand side. So
Speaker 4: if you know, maybe some college remember on Valley.
Speaker 2: Is that where Cobytown is now?
Speaker 4: You know what, I haven't been up that way, you know.
Speaker 4: I mean back then, it was a big deal to go,
Speaker 4: you know, to the hilltop. So pretty cousin said, hey,
Speaker 4: you know what, and would go upstairs and wait forever.
Speaker 4: You know, it was in the heyday when it was
Speaker 4: the big deal. You know, all my food my friends
Speaker 4: would pack in a car. Who was driving wasn't you know,
Speaker 4: and it was really good. The huge salad you would
Speaker 4: get at there.
Speaker 2: But I don't know why they went bust at one time.
Speaker 3: Then one of them, there's the busiest restaurant in the United.
Speaker 2: States, United States.
Speaker 4: Oh my god, it was the best wood Wait forever and.
Speaker 2: Ever keep it going.
Speaker 4: It was outside.
Speaker 3: Yeah, it was after Frank Tafrida sold it and you know,
Speaker 3: ownership changes and then.
Speaker 4: And then then they had the big butcher shop in
Speaker 4: the back.
Speaker 2: They just built after a lot of people just went
Speaker 2: to the butcher shop, didn't go to the restaurant, went
Speaker 2: to the butcher shop and bought their meats and took
Speaker 2: them home.
Speaker 4: And that's why you couldn't find a place to park,
Speaker 4: you know, when you're packing in the town. You couldn't
Speaker 4: find anyway to park anywhere.
Speaker 3: Nothing, you know, And it.
Speaker 4: Was just it was great in the heyday back then.
Speaker 4: And then if you couldn't get into the hilltop your
Speaker 4: foot down to Valley's, yeah, there was, and there was
Speaker 4: one in Brancheet, and there was one in Targust. So
Speaker 4: if anybody he has this, if they remember Valley's and Targets.
Speaker 2: Harry Hopkins once saying, those were the days, my friend,
Speaker 2: we thought they'd never end.
Speaker 4: Oh, my god, who thought the Hilltop would clothes like
Speaker 4: everything else? All right, Morgan is always a pleasure listening
Speaker 4: to you. Wame Oh the Patriots said seventeen to three.
Speaker 4: You know, so it was a good game. And how
Speaker 4: did Jacobe look? Well, everybody you know, different quantbacks. You know,
Speaker 4: he pass everybody, so everybody was.
Speaker 5: In you know.
Speaker 4: So I'm letting you take other calls. Have a good evening,
Speaker 4: and I love your show.
Speaker 3: All right, thank you, thanks for calling. Goodnect So when.
Speaker 2: Is this New England Sweets Books gonna be finished and
Speaker 2: then published?
Speaker 3: It should be finished by the end of the year.
Speaker 3: It's supposed to be published next summer, all right. And
Speaker 3: you can get a Long Route one and all my
Speaker 3: other books wherever books are sold, but also you can
Speaker 3: get them direct from me on my website, which is
Speaker 3: www dot red Nickel dot com n N the coin.
Speaker 3: It's singular singular red Nickel dot com.
Speaker 2: All right, Well, it's been a pleasure, and I suppose
Speaker 2: when the New England Sweets Book comes out, you're gonna
Speaker 2: want to come back, Miss New Yorker.
Speaker 3: Could be if you'll have me.
Speaker 2: Yeah, I suppose if you do. If your dog behaves.
Speaker 3: Oh, my dog We'll have to figure that one out,
Speaker 3: all right, And.
Speaker 2: One of these days before I get too much older.
Speaker 2: You know, I'm gonna be seventy one in September and
Speaker 2: there should be nowhere near a camelpin bowling alley lane.
Speaker 3: Well, I'll meet you wherever.
Speaker 2: You want to meet, all right, Are you gonna spart
Speaker 2: me any pins? Or is this straight out?
Speaker 3: Oh? We'll figure it out.
Speaker 2: We'll figure it out.
Speaker 3: So we'll figure it out.
Speaker 2: Thank you for coming on. I look forward to the
Speaker 2: next time I have you.
Speaker 3: Thank you so much for having me.
Speaker 2: Hope we make a few book sales.
Speaker 3: I hope, and I hope I look forward to the next.
Speaker 2: Time as well.
Speaker 3: Do I thank you, Susan.
Speaker 4: You good night.
Speaker 2: Enjoy your Thursday and Friday and Saturday and Sunday.
Speaker 3: In the rain, okay, in the rain?
Speaker 2: All right, let's take car break and next hour, former Lieutenant.
Speaker 2: But I learned in boy Scouts, once somebody has earned
Speaker 2: a title, whatever that title is, mayor lieutenant, what have you,
Speaker 2: they will always have that title even after they have
Speaker 2: pulled away from that job. So former Lieutenant Bruce Apotheka
Speaker 2: will be joining us here on the last hour of
Speaker 2: night side. I am Morgan Rob is here. He's my producer.
Speaker 2: Nancy and Gray are sitting right next to me. Gray's
Speaker 2: on the floor and Nancy sitting next to me. And
Speaker 2: now let me throw it to Rob. Time and temper
Speaker 2: mature ten fifty eight sixty four degrees