Scott MillsopWheat Penny — Much More than a Pennysworth — by Scott MillsopLiz Valenti, chef and owner, goes to work so early in the morning that we would call it the middle of the night. She says, “I turn on the…Jul 3, 2023Jul 3, 2023
Scott MillsopBeing There with Joe Waters — by Scott Millsop“You had to be there.” You’ve probably said that when you can’t adequately express just how great something was.Jul 3, 2023Jul 3, 2023
Scott MillsopBelmont Billiards — Get a CueIf you’re well-traveled in America, the room will look familiar. The lights are low, there is a shade of green all around that says “pool…Jul 3, 2023Jul 3, 2023