Synopsis

Having spent years working in kitchens alongside generations of Azorean Portuguese immigrants, Tony felt a growing need to understand their homeland, the culture that had shaped so much of New England’s heritage. He journeyed from island to island within the archipelago, savoring local fare: potatoes, pork, sausage, cabbage, shellfish, hearty Portuguese soup, and refreshing Gin and Tonics. From the thermal springs of Furnas on São Miguel to the most isolated reaches of São Jorge, and then to