For close to the past 30 years, we have been blessed to be on the invitation list to the absolutely best party in town: the annual Memorial Day Weekend Shad Bake. This venerable event was begun by two of my closest friends—shad fishermen wondering how best to prepare their catch—and when they consulted a food historian, who told them how to cook fish the age-old way on boards in front of a wood fire, a tradition was born. I seem to have become the official Shad Bake documentarian, so, on this exquisite afternoon, there I was, taking pictures of every aspect and every attendee of the celebration of fish and friendship. In answer to the question posed on the sign, you bet I'm glad. You just bet.