Red Sox fans do not necessarily need to know how the sausage is made in order to enjoy the sausage.
But because the Red Sox chefs have churned out spoiled and inedible batches of sausages to their patrons three of the last four years, it’s time for a thorough inspection of the premises to find out if they are buying the wrong ingredients, can’t agree on the right recipe, have storage issues or keep managing to use a teaspoon of this when a half-cup of that works better.
Does the Red Sox baseball operations department know what it’s doing?