NO. ON THE BOSTON RESTAURANT SCENE, THERE ARE CHEFS. WATCH THIS. AND THERE ARE ICONS. SEE HOW THE SKIN IS SEPARATING A LITTLE. LYDIA SHIRE MADE HISTORY AS THE FIRST WOMAN TO WIN A PRESTIGIOUS JAMES BEARD AWARD, AND HAS MENTORED GENERATIONS OF BOSTON CHEFS. AT 77, LYDIA IS STILL COOKING, STILL CREATING, AND MAKING IT LOOK OH SO EASY. GETTING A LITTLE SIZZLE ACTION THERE. ON THIS DAY, LYDIA IS TAKING ME WHERE SHE FINDS INSPIRATION. SO HOW OFTEN ARE YOU HERE IN CHINATOWN? EVERY WEEK. I’M HERE ALL THE TIME. FIRST UP, CHINATOWN’S PEACH FARM IS HANDS DOWN MY FAVORITE RESTAURANT. TRUE AUTHENTIC CHINESE FOOD THAT I’VE BEEN EATING HERE FOR 30 YEARS. 30 YEARS, 30 YEARS. WHAT DO THEY HAVE YOUR PICTURE ON THE WALL OR SOMETHING? THEY DO, DO THEY? A QUICK HELLO TO THE OWNER, TOM LYNN. HI GUYS. LYDIA HANDLED THE ORDER, OBVIOUSLY, AND I ORDER IT EXTRA FATTY. THAT’S WHY MY SKIN IS SO BEAUTIFUL. BECAUSE ALL THAT FAT I EAT. THIS DISH IS ONE OF MY ABSOLUTE FAVORITES. THIS IS GAO WANG, YELLOW LEEKS. IT’S DONE WITH ROAST DUCK. REMEMBER THAT ONE WILL DO. LYDIA’S FOOD JOURNEY HAS TAKEN HER ALL OVER THE WORLD AND CONNECTED HER WITH SO MANY PEOPLE, INCLUDING ONE OF THE MOST FAMOUS COOKS OF ALL TIME. YOU HAD A GOOD BUDDY THAT USED TO COME AND DINE HERE. YES, JULIA. AS IN JULIA CHILD. JULIA CHILD. YES. SHE LOVED CHINESE FOOD. WELL, ESPECIALLY. SHE LOVED DUCK. JULIA CHILD WAS INSTRUMENTAL IN PUTTING LYDIA IN THE CHEF’S SEAT AT HARVEST AND CAMBRIDGE, A CAREER MAKING KITCHEN. ONE DAY I COOKED DINNER FOR HER AND I SAT DOWN NEXT TO HER AND SHE LEANED OVER TO ME AND SHE SAID, SO, LYDIA, WHAT’S THE GOSSIP? JULIA WANTING THE TEA. LOVE IT. FULL AND HAPPY. WE HEAD TO OUR NEXT STOP. JIA HOW TO GRAB GOODS FOR DINNER. THEY HAVE EVERYTHING. AND THIS IS THE FOOD THAT YOU’RE SERVING IN YOUR RESTAURANT YOU’RE BUYING HERE? ABSOLUTELY. OKAY. SIX RESTAURANTS OVER THE YEARS, TO BE EXACT, EACH LEAVING ITS OWN SPECIAL MARK. SCAMPO SHIRES RESTAURANT AT BOSTON’S LIBERTY HOTEL, HAS BEEN GOING STRONG SINCE 2008. THERE IS NO FINER SESAME OIL IN THE WORLD THAN KADOYA SESAME OIL, SO REMEMBER THAT I WILL. I’M GOING TO BUY YOU A LITTLE ONE FOR YOUR HOUSE. YEAH, YOU HAVE TO HAVE IT. WE’RE GOING TO GET SOME LEAKS BECAUSE I’M COOKING THE YELLOW CHIVES FOR YOU. OH, YUMMY. THE CHINESE ARE AMAZING. THE WAY THEY RESPECT FOOD AND HOW THEY COOK IT. AND IT HAS TO BE RIGHT. LOOK AT ALL THESE MUSHROOMS. PEOPLE COME HERE AND THEY BUY A LIVE FISH AND THEN GO HOME AND COOK IT. TO ME, THERE’S NOTHING BETTER THAN THIS. IT’S TRUE. MEANING OF FRESH. NOW WE COOK, NOW WE COOK. WE CHECK OUT AND ROLL OUT TO CAMBRIDGE. INSIDE THE CHARLES HOTEL IS BAR ENZA SHIRE’S LATEST PROJECT. SHE’S CHEF PARTNER AND THE MIND BEHIND EVERY MENU, SKETCHING OUT EACH DISH FOR HER TEAM BEFORE THEY HIT THE PLATE. I HAVE NEVER PUT IN A NEW MENU THAT I HAVEN’T DRAWN. PICTURES. LYDIA’S CAREER CAME FROM HUSTLE, GRIT AND SACRIFICE. YOU SOLD YOUR ENGAGEMENT RING TO GO TO CULINARY SCHOOL? YEAH. YOU KNOW, I WAS MARRIED AND HAD MY FIRST BABY AT 17. MY HUSBAND DROPPED ME FOR ANOTHER WOMAN. I NEEDED A JOB, AND THAT’S WHEN I APPLIED TO THE MAISON ROBERT AND THEY HIRED ME. SHE CREDITS HER PARENTS FOR HER FAMOUS FLAIR. MY PARENTS WERE ARTISTS. THEY WERE FASHION ILLUSTRATORS. I HAD GREAT PARENTS AS TEACHERS. I REALLY GOT MY DOGGEDNESS FROM MY MOTHER. MY MOTHER ONLY WORE RED SHOES AND THAT’S WHY I LOVE COLOR. WAS COOKING ALWAYS IN YOU? DID YOU KNOW? YES. OH, I KNEW MY FATHER WAS THE ONE WHO TAUGHT ME. I WAS FOUR YEARS OLD AND I WAS PEELING FRESH GARLIC. WHAT KEEPS YOU HUNGRY FOR IT? MY BRAIN IS 21 YEARS OLD, 100%. AS LONG AS MY BRAIN NEVER FAILS ME AND IT WON’T, I CAN TELL. I GET UP IN THE MORNING AND I RIGHT AWAY. I THINK OF PHONE NUMBERS OR WHATEVER TO KEEP MY BRAIN ACTIVE ON THIS NIGHT. IT’S CRISPY ROAST PORK BELLY. THAT’S A BEAUTIFUL PIECE OF PORK BELLY WITH YELLOW CHIVES BOUGHT AT THE MARKET ALONG WITH LEMONGRASS OIL THAT I MADE YESTERDAY FOR SHAYNA AND NANTUCKET SCALLOPS. HERE, I’VE RECONSTRUCTED A CHINESE DISH, BUT NOW I’M ADDING AMERICAN INFLUENCES TO IT. THESE BEAUTIFUL SCALLOPS FROM NANTUCKET. OH, LYDIA. THANK YOU. YOUR FOOD IS ALMOST, ALMOST AS DELIGHTFUL AS YOU. THANK YOU SO MUCH. I AM SO HUNGRY, SO GOOD. THAT’S UNBELIEVABLE. YOU KNOW, LYDIA TALKED A LOT ABOUT COLORS BEING IMPORTANT. OR SAYS ORANGE IS HER FAVORITE COLOR BECAUSE IT’S LIKE FIRE. I LOVE THAT. AND WHEN SHE COOKS A SPECIAL MEAL, SHE DOESN’T JUST BRING THE FOOD, SHE BRINGS THE DISHES AND THE SETTINGS TO MAKE SURE THAT THE MEAL TRULY REFLECTS HER, AS SHE DID WITH US, WHICH WAS FANTASTIC. AND BACK TO PEACH FARM. THE OWNERS RECENTLY ANNOUNCED THAT THEY ARE RETIRING. THE RESTAURANT WILL CLOSE TEMPORARILY, BUT THE NEW OWNERS

PennDOT has announced several major construction projects on the Parkway East this year, including a significant 25-day closure for the Commercial Street Bridge project.

“I think the biggest thing is for all folks, plan ahead. Know where you’re starting from and where you’re going to, and to best determine the route that you should take during the closure period,” PennDOT senior construction manager John Myler said.

Crews are working to finalize preparations to move a new bridge into place.

“It’s not like launching a cruise ship where you just cut some cords and it falls into the water. It will be a very slow process,” Myler said. “We’ll continue to monitor the bridge as we’re moving it, and it will take many hours to move the bridge.”

Transportation officials also provided updates on current projects and a look ahead at future plans.

Part of those plans addresses issues with the notorious “bathtub” portion of I-376 in downtown Pittsburgh.

In 2027, drivers can expect an 11-day closure to the section, which is often prone to flooding.

“Right now the bathtub floods at 25 feet,” PennDOT executive Jason Zang said. “This would get us five more feet, and we think it will drastically reduce how much the ‘bathtub’ floods.”

PennDOT officials assure that, much like the Commercial Street Bridge project, the inconvenience will be worth it in the end.

The Connecticut Sun announced the launch of its “Sunset Season,” its final season playing in the state before moving to Houston, Texas.

Throughout the 2026 season, the Sun said it’ll honor more than two decades of “unforgettable moments, legendary players, and the fans who have been the heart of the organization.”

It was officially announced by the Mohegan Tribe on Monday that the team was sold and would be moving, making this season the Sun’s last in Connecticut.

“We intend to honor every chapter of our story and make this final season our most meaningful one yet. This season is about gratitude, celebration, and giving our fans the farewell they deserve. The Connecticut Sun story is one of resilience, community, and heart, and the Sunset Season will honor all of it,” said Connecticut Sun President, Jen Rizzotti.

There will be a roll out of special initiatives, events, and fan experiences to honor the team’s legacy and impact.

There will be a new commemorative sunsey logo this season and will appear on limited edition merchandise, select game day give awards, and in-arena branding throughout the year.

The home court will also be sunset-themed, and throughout the season, the organization will welcome back Sun legends in iconic players and coaches who helped shape the organization.

Original Day 1 Season Ticket Members will get an exclusive commemorative gift celebrating their dedication from the very beginning, the organization said. The team will also lead a community court revitalizaiton project with the aim of creating a lasting gift to reflect the team’s connection to local youth, families, and fans.

Finally, the team will host a homecoming game that will reunite generations of Sun players and fans for a day that will honor the past and celebrate the team’s future.

The team is also expected to make additional announcements on events and merchandise. You can find more information on their website.