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The Small but Mighty Oyster

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Manage episode 410192394 series 3329775
Kandungan disediakan oleh GRACE Communications Foundation. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh GRACE Communications Foundation atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.

Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and stranger than that of a scallop or a clam — capture so many food-lovers’ hearts? What exactly is an oyster? Why are most of the oysters we eat farmed? And why, unlike other farmed seafood, are they considered such a benefit to their environment? In this episode, we head to the farm — the oyster farm — and talk to various experts to understand more about this beloved and very sustainable bivalve.

This episode features Rowan Jacobsen, author of A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America and The Essential Oyster: A Salty Appreciation of Taste and Temptation, Dr. Christopher Gobler, professor at Stony Brook University's School of Marine and Atmospheric Sciences, plus a visit to Hog Island Oyster Co. in Marshall, California.

Follow @foodprintorg on Instagram, Facebook, and X.

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

  continue reading

25 episod

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iconKongsi
 
Manage episode 410192394 series 3329775
Kandungan disediakan oleh GRACE Communications Foundation. Semua kandungan podcast termasuk episod, grafik dan perihalan podcast dimuat naik dan disediakan terus oleh GRACE Communications Foundation atau rakan kongsi platform podcast mereka. Jika anda percaya seseorang menggunakan karya berhak cipta anda tanpa kebenaran anda, anda boleh mengikuti proses yang digariskan di sini https://ms.player.fm/legal.

Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and stranger than that of a scallop or a clam — capture so many food-lovers’ hearts? What exactly is an oyster? Why are most of the oysters we eat farmed? And why, unlike other farmed seafood, are they considered such a benefit to their environment? In this episode, we head to the farm — the oyster farm — and talk to various experts to understand more about this beloved and very sustainable bivalve.

This episode features Rowan Jacobsen, author of A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America and The Essential Oyster: A Salty Appreciation of Taste and Temptation, Dr. Christopher Gobler, professor at Stony Brook University's School of Marine and Atmospheric Sciences, plus a visit to Hog Island Oyster Co. in Marshall, California.

Follow @foodprintorg on Instagram, Facebook, and X.

Stay Informed. Get the latest food news, from FoodPrint.

And if you’re enjoying the podcast, consider leaving us a positive review.

  continue reading

25 episod

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