I started out like most other kids in the fishing industry: long before I had my driver’s license! I’d string lobster bait after school for my father and assemble used, hand-me-down traps that usually had to be repaired just to make them “fish-able”. I’d set these traps in a small, homemade skiff and fish along the beach, pulling the traps along by hand. Before long, I was "out catching" with the old timers. {which did nothing but piss them off!}
That was over 30 years ago. Since then, I’ve run and captained many lobster boats, mostly my own, and have mainly fished the Offshore Canyons and Georges Banks off the coast of Maine and New England.
So, what’s it like to be a Lobster Guy ?:
Our trips usually run 5-6 days, dock to dock and we fish year round. This includes winter fishing during the harsh weather of the North Atlantic. We never stop.
Being away so much has a cost. I’ve missed most of my four children grow up. I’ve missed out on a lot, really. ...Birthdays, anniversaries ... and sadly, the bad stuff too...accidents, deaths ...but, mostly, just being home when I was needed.
60-70 mile an hour winds and 20-30 foot seas are not uncommon during the winter season. It’s a cold, lonely place to be 150 miles away from home, hauling traps while freezing your butt off and working a 20 hour day, most days. Still, the freedom and independence of being your own boss in a place where the ocean is your backyard, can't be replaced by working a land job. I wouldn't trade it for anything!
Jamie Bissonnette burst into the mainstream this year, gaining celebrity status after winning the $10,000 grand prize on Food Network’s Chopped, a popular series that brings together four chefs who have 30 minutes to compete for “best dish” using four very non-compatible ingredients such as squash, kiwi, M&M’s and chicken livers. In addition, he received Food & Wine’s People’s Choice Award for Best New Chef. However, Jamie is no stranger to Boston’s culinary scene—in fact; he co-owns two successful restaurants, Coppa and Toro, with fellow chef and entrepreneur Ken Oringer. A former vegan and punk rocker, Jamie’s journey has been an interesting one. He is unafraid to try new things and encourages others to do the same through his trade. A pioneer in head-to-toe cooking, Jamie is breaking new ground, drawing crowds and tempting taste buds. Recently, Jamie took some time out of his busy schedule to let us get to know him a little better. 
Life is a compilation of decisions and choices. We can be villain, victim, or victor. In a pool of obstacles, we can sink, swim, or tred until we drown. The choice is ours. 
Sawyer's Dairy Bar is located on 1933 Lake Shore Road in Gilford, New Hampshire. Sawyer's is an outdoor dairy bar conveniently located in walking distance by nearby hotels and resorts. In fact, we dared and darted across busy Rt 11 so we could avoid taking the car. Although I hear their seafood, particularly, the clam and lobster rolls are out of this world, on this hot summer day, we were there for the home made ice cream. I diverted from my usual Black Raspberry and went for the Pistachio Nut...rich...very creamy...with generous portions on pistachio nuts...I was quite pleased! Prices are fair to high with with generous portions and friendly, courteous service. If we would have had a freezer in our unit, I would have gladly bought a gallon to take home to eat while watching the late, late show!
