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Oyster Know-HowFebruary 3, 2017

How to Open Oysters Without a Shucking Knife

Have you ever been stuck on an island with a bunch of oysters, but not a shucking knife? Here’s how to work around this “terrible” situation.

In A Half Shell Zeeland Roem Holland Oysters

Over the winter holiday, B and I went on our first dedicated dive trip to Bonaire, a tiny island that’s part of the Netherlands Antilles in the Carribean Sea. Ever since our trip to St. Lucia in 2012, I have been fascinated with being underwater. Then once I got my PADI certification in Thailand in 2014, scuba diving has become our new thing. If you haven’t tried it before, do try it! It gives you a whole new level of appreciation for our oceans.

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Oyster ToursDecember 10, 2016

Ebb, Flow, and Cape May Salts

There’s no greater constant than change. That has been generally true of life and of oysters. Throughout the years, I’ve come across the Cape May Salt oyster from the southern tip of New Jersey many, many, many, many times. While some of its attributes never really change (like how pleasantly plump the meats are), the salinity and sweetness have always kept me guessing.

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A New Perspective

In 2009-ish, I had set out on a personal quest to capture and catalog the world of oyster flavors. It started as a basic 1-5 rating scale of salinity, sweetness, complexity, plus a healthy dose of fanciful froufrou descriptors. I even recorded the place and time of the tasting, but that was the extent the “scientificness.” For me, it was about doing fun and tasty scavenger hunt—an epicurean equivalent to Pokémon Go (is that still a thing??).

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Oyster Know-HowJuly 10, 2016

Natural Wine 101 and Oyster Pairing with Sommelier Doreen Winkler

Before meeting Doreen Winkler, a natural wines expert and founder of Diamond Sommelier Services, I had honestly no idea what natural wines were all about. The two words sounded superfluous together, or maybe even “marketing-esque” at first. Then a few months ago, we hosted a Natural Wine and Oyster Pairing class together at Sel Rrose, and she opened my eyes to this growing niche. Here’s what I learned (and what you need to know):

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What is natural wine?

I’ll be the first to admit that I’m a complete layman when it comes to wine. I had a romantic view of winemaking as an artisanal, non-industrial process. Apparently, that’s only a small fraction of the industry today. The term “natural wine” is a broad umbrella that includes organic, biodynamic, and sustainable wine. Natural wine is about 1% of the wine produced in the world today. Note that not all organic wines are necessarily considered to be “natural.”

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Oyster ReviewsJune 19, 2016

Southern Charm With a Twist: Oyster Gifts from the Gulf

Happy Father’s Day, friends! I’m sitting outside on my parents’ deck right now overlooking a forest of trees, listening to the gentle rustle of their leaves and sleepy-sounding songbirds. It’s a perfect summer day. To keep the good stuff going, I thought I’d take a moment to share a couple of my favorite new discoveries from the Gulf: Massacre Island Oysters (AL) and Sally Bynum Anzelmo‘s (LA) gorgeous oyster-themed paintings and glassware.

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Massacre Island Oysters

A few weeks ago, a box of Massacre Island Oysters landed on my doorstep. They were sent by Chris Nelson from Bon Secour Fisheries, who insisted that I had to try these out. First of all, I’m going to be honest and admit that I don’t accept oysters from just anyone, nor freely write about every new oyster that I try. But after shucking a few open and savoring them, I knew that I had experienced something special.

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Oyster Know-HowApril 29, 2016

9 Things To Know About Oysters: Myths, Facts, and Trivia

Oysters are exotic, mysterious, bizarre, gross, sexy, and just plain old provocative. No matter how you feel about them, there’s a good chance they compel you to ask a question or two.

I don’t know about you guys, but I Google a lot of weird stuff. Sometimes, a simple answer comes up immediately. Other times, not as quickly. I thought it would be helpful to provide one place to get the answers to all of your most wondered about questions. So the next time when someone asks if you know about oysters, you can throw down some impressive stats. Disclaimer: a few might be a little “TMI” for the casual oyster eater, so please read with caution. Ignorance could be bliss. 😉

What do oysters eat? Some things to know about oysters.

#1 thing to know about oysters:
What do oysters eat?

The truth: Oysters eat phytoplankton or small bits of algae suspended in the water. They are filter feeders, which means that they obtain their food by filtering water in and over their gills. Adult Virginica oysters can filter up to 50 gallons of water per day. Sometimes they’re referred to as bottom feeders or detritivores, but don’t turn your nose up at them because of that.

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