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Rhode Island food historian David Norton Stone is a graduate of Bishop Hendricken High School, Yale and the University of Connecticut School of Law. He is the author of the diet-unfriendly Rhode Island Quahog Trilogy (Clamcake Summer, Stuffie Summer and Chowder Summer) and co-author of the highly caloric Rhode Island Clam Shacks. His most recent book is the nostalgia-steeped Lost Restaurants of Providence, published by the History Press.
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