Podcasts about oysters

Nutritionist Leyla Muedin discusses the importance of trace minerals selenium and iodine, their health benefits, and food sources. Leyla details the roles of selenium in immunity, thyroid function, antioxidant protection, reproductive health, DNA synthesis, and reducing cancer risk. She addresses sources such as Brazil nuts, seafood, and enriched foods while cautioning about possible toxicity. Leyla then covers iodine's critical function in thyroid hormone production, brain development, and immune support, highlighting sources like seaweed and iodized salt. Emphasizing the global concern of iodine deficiency, especially in pregnant women, she underscores the minerals' significance for overall health.

Ross Bolen and Barrett Dudley discuss and review the series premiere of TASK on HBO. Join us for coverage of "The Wire" season 1 exclusively on ⁠⁠Patreon.com/OystersClamsCockles⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Support Our Sponsors:Go to ⁠Surfshark.com/oysters⁠ or use code OYSTERS at checkout to get 4 extra months of Surfshark VPN! Video Produced by Kade Orris Subscribe on YouTube:⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube.com/@OystersClamsCockles⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Presented by Bolen Media:⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BolenMedia.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

這一集我們討論了肌肉量與肌力的關聯、不同訓練方式的優劣、以及重訓常見迷思的深入探討 ﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏﹏ 本集節目由【三得利御瑪卡】贊助播出 ﹋﹋﹋﹋﹋﹋﹋﹋﹋﹋﹋﹋﹋﹋ 大家都知道我喜歡賞鳥 無論是小小鳥、大鳥鳥 三得利「御瑪卡」保養男性健康，讓你說起飛就起飛

The Group Chat covers mental health, fitness, oysters, and Lil Nas X before jumping into the plague, Trump, cartels, and Venezuela. They roast wrestling drama with Rampage and Drew Ski, imagine fight scenarios with billionaires, and swap hot takes on movies, anime, and pop culture. Of course, there's plenty of fantasy football chaos, Super Bowl predictions, Monday Night Football chatter, UFC hype, fun facts, and the usual mix of jokes and nonsense that makes this sports podcast a wild ride.00:00 Introduction and Listener Feedback02:47 Health and Fitness Motivation05:49 Oysters and Relationships08:47 Lil Nas X's Recent Controversy11:46 Celebrity Culture and Mental Health12:05 The Return of the Plague14:37 Old Age and Leadership18:21 Terrorism and Drug Cartels23:51 Geopolitical Tensions and Alliances26:30 The Struggles of Drug Runners28:55 The Wrestling Incident with Roger Jackson36:40 Drew Ski's Controversial Skit42:01 Basketball Team Banter42:41 Cinematic Critique and Cultural Commentary44:27 Hypothetical Fight Scenarios47:40 Celebrity Showdown: Who Would You Fight?51:40 Rich and Famous: The Ultimate Challenge53:08 Jack Ma: The Billionaire Banter54:18 Fantasy Football Fever01:00:57 Anime Adventures and Recommendations01:04:43 Fantasy League Shenanigans01:05:55 The Stakes of Competition01:08:43 Predictions for the Upcoming Season01:13:12 Monday Night Football Picks01:17:54 Final Thoughts and Wrap-Up01:18:02 UFC Weekend Preview01:21:42 Fight Predictions and Analysis01:25:02 Fun Facts and Lighthearted Banter

Liam’s seafood lunch Stonk chat TMOTW Join the Pod Squad Listen Live on the Nova Player App Follow us on Instagram - TikTok - Facebook - SnapchatSee omnystudio.com/listener for privacy information.

We already know you love the crab cake at Faidley's Seafood in the world famous Lexington Market so we're giving you the expert, insider pick for what you've never tried but need to the next time you visit downtown and see the lovely new space on Paca Street. Let Damye Hahn give you the family recipe for going down menu and trying something new you're going to love. The post No. 10 on #TastyNes Tour & WNST Baltimore 27th Anniversary: Faidley's Fried Oysters and Shrimp Salad first appeared on Baltimore Positive WNST.

Chef Gennaro Contaldo joins Spooning With Mark Wogan this week as we give you another chance to hear this episode from April 2024. Gennaro opens up about working with Mark and Jamie Oliver and growing up in the Amalfi Coast. Plus, Gennaro talks about his love of a traditional margarita pizza and fish and chips.Dishes Served:Guilty pleasure- Homeslice Margarita Pizza and Noshers Salt Beef bagelSpoon One- Potato Gnocchi with butter and sageSpoon Two- Oysters with a Vietnamese dressing Gennaro Contaldo's book, Gennaro's Verdure is out to buy nowFor more information on Noshers salt beef, honey and smoked salmon visit: https://www.noshers.co.ukThis episode was filmed at the Mount Street Restaurant in Mayfair.Producer: Johnny SeifertVisual Producer: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Chef Gennaro Contaldo joins Spooning With Mark Wogan this week as we give you another chance to hear this episode from April 2024. Gennaro opens up about working with Mark and Jamie Oliver and growing up in the Amalfi Coast. Plus, Gennaro talks about his love of a traditional margarita pizza and fish and chips.Dishes Served:Guilty pleasure- Homeslice Margarita Pizza and Noshers Salt Beef bagelSpoon One- Potato Gnocchi with butter and sageSpoon Two- Oysters with a Vietnamese dressing Gennaro Contaldo's book, Gennaro's Verdure is out to buy nowFor more information on Noshers salt beef, honey and smoked salmon visit: https://www.noshers.co.ukThis episode was filmed at the Mount Street Restaurant in Mayfair.Producer: Johnny SeifertVisual Producer: Chris JacobsThis is a News Broadcasting Production Hosted on Acast. See acast.com/privacy for more information.

Listener suggestions are rated on the Yachtski Scale, with songs by L. Ron Hubbard, Mel McDaniel, and Womack & Womack.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Oysters on the half shell are big business on Nantucket Island, and a local program recycles oyster shells from restaurant waste into habitat for young oysters. These recycled oyster shell reefs are helping to protect the coastline from worsening storms and rising seas. Also, seventy percent of our planet is covered by the oceans, and in this vast wilderness lawlessness is rampant, with crimes ranging from illegal fishing to slavery at sea. These high crimes on the high seas are the focus of Pulitzer Prize-winning author Ian Urbina's book, The Outlaw Ocean. And the Mar Menor or “little sea” lagoon on the coast of Spain faces impacts from mining, agriculture, and a booming tourist industry. Teresa Vicente helped pass a 2022 law granting the lagoon legal personhood to give it greater protection. She received the 2024 Goldman Environmental Prize for Europe and shares how she led a grassroots movement to protect this beloved lagoon. --- You can help support our free public radio show and podcast, for free, by leaving a review on Apple Podcasts. It's one of the best ways to help other listeners find Living on Earth! Learn more about your ad choices. Visit megaphone.fm/adchoices

Robach and Holmes cover the latest news headlines and entertainment updates and give perspective on current events in their daily “Morning Run.”See omnystudio.com/listener for privacy information.

Send us a textIn this episode, join entrepreneur and oyster farmer Matt Matusky as he shares his fascinating journey into oyster farming with Love Oysters. Recorded at Captain Mike's Marina in Little Egg Harbor, New Jersey, located in the Great Bay, one of the Northeast's largest preserved wetlands, Matt discusses his transition from marine biology to oyster farming right out of college.Discover the unique challenges and learning curve of oyster farming, as Matt sheds light on the impact of weather, tides, and lunar cycles on his day-to-day operations. Learn about the distinct-tasting oysters cultivated in the Great Bay region, influenced by factors such as salinity, algae, and environmental conditions.Explore the pivotal role of the Barnegat Oyster Collective, a consortium of oyster farmers simplifying distribution and marketing processes. The podcast unravels the diverse flavors of oysters from different Great Bay regions and the thriving renaissance of oyster farming in New Jersey.As the episode concludes, join the host and Matt in a tasting session featuring six random Love Oysters, showcasing the exceptional products and the quality harvested from the bountiful waters of the Great Bay. Don't miss this insightful journey into the world of oyster farming, highlighting its impact on the environment, the unique flavors of regional oysters, and the collaborative efforts of the Barnegat Oyster Collective.To learn more about Matt's Love Oysters NJ, visit loveoysters.farm, or explore the Barnegat Oyster Collective at barnegatoysters.com. Stay tuned for upcoming episodes and more exciting insights into diverse topics on the podcast's website.Love Oysters: loveoysters.farm@loveoystersnjMusic: "Ride" by Jackson Pinesjacksonpines.comThank you to our sponsors:New Jersey Lottery: njlottery.comMake Cool Sh*t: makecoolshit.coUCS Advisors: ucsgreatness.comAlbert & Whitney CPAs:  awcpasllc.comMayo Performing Arts Center: mayoarts.org/events-calendarOMG Tarot: omgtarot.comContact the show: mike@greetingsfromthegardenstate.com Support the show

This week we're returning to Virginia's Eastern Shore with Virginia Folklife Director Katy Clune. She explores how newcomers to the Shore are adopting and adapting traditional foodways. From gorditas and Haitian plantains to oysters and fresh jams, we get a closer look at the Eastern Shore's vibrant food culture. Later in the show: Daniel Morales digs into the history of Mexican migrant labor in the American food system. And: Tanya Golash-Boza explores the importance of immigrant labor on farms, in production facilities, and in restaurants across the country.

Ross Bolen and Barrett Dudley discuss and review season 3 of The Gilded Age. Join us for coverage of "The Wire" season 1 exclusively on ⁠Patreon.com/OystersClamsCockles⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠. Support Our Sponsors: Go to Surfshark.com/oysters or use code OYSTERS at checkout to get 4 extra months of Surfshark VPN! Subscribe on YouTube: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠YouTube.com/@OystersClamsCockles⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Presented by Bolen Media: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠BolenMedia.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

As the founder of In a Half Shell, a blog exploring oyster culture around the world, and co-founder of the Oyster Master Guild (OMG), the first professional training program for oyster “sommeliers,” Julie brings storytelling, sustainability and serious flavor to seafood lovers, restaurants and food industry professionals. From the connection between oysters and Tri Delta's beloved pearl to the future of aquaculture and tips for learning to love oysters (even if you're skeptical), Julie shares how she's building a career by defining something entirely new. Whether you're an oyster superfan or just oyster-curious, this episode is full of Julie's wisdom, wit and taste-bud-changing ideas and advice.

Why Oysters in BC are making people sick Guest: Nico Prinz, Executive director of the B.C. Shellfish Growers Association Learn more about your ad choices. Visit megaphone.fm/adchoices

(00:00) Dave opens the episode by shucking oysters and making a specialty: kimchi consommé (2:07)! He then talks about his recent trip to Europe and eating his way through Copenhagen and Bath with his family (22:42). Copenhagen and its food scenes have matured a lot; maybe so has Dave. (40:46) He finishes with a MOIF on the important things: Batman, airplane food, and samples. Get the oyster shucking knife Dave is using: https://amzn.to/4lwr9Y4  Listen to our episode with Chef Ari Kolender: https://www.theringer.com/podcasts/the-dave-chang-show/2025/02/20/the-fundamentals-of-oysters-with-found-oysters-ari-kolender  Learn more about Craft: https://www.craftrestaurant.com/  Listen to our episode with Chef Marco Canora: https://open.spotify.com/episode/4HEeArPj4KXL46B2uETTyA?si=o-7dJod-TRawT5yTeUYUkw  Learn more about Benton's Country Ham: https://www.bentonscountryham.com/  Learn more about Joe Beef: https://joebeef.com/  Learn more about Cumulus: https://www.cumulusinc.com.au/  Learn more about Jongga x San Ho Won Kimchi: https://jonggaglobal.com/jg/gourmet  Watch our recent episode with Chef Edward Lee: https://www.youtube.com/watch?v=lMsRnrrYL_M  Learn more about El Bulli: https://elbullifoundation.com/elbulli1846/en/  Learn more about Noma: https://noma.dk/  Learn more about Tivoli Gardens: https://www.tivoli.dk/?&utm_source=google&utm_medium=organic&utm_campaign=gmb&utm_content=website_button  Learn more about Bar Vitrine: https://us.framacph.com/blogs/stores/bar-vitrine  Learn more about Akme: https://www.akme.dk/  Learn more about Florilege: https://www.aoyama-florilege.jp/en/  Learn more about Quintessence: https://guide.michelin.com/us/en/tokyo-region/tokyo/restaurant/quintessence-1193907  Learn more about Popl: https://poplburger.com/  Learn more about Scarr's pizza: https://www.scarrspizza.com/  Learn more about Ceres NYC: https://www.instagram.com/ceres.nyc/  Learn more about Fini Pizza: https://www.finipizza.com/  Learn more about L'Industrie Pizza: https://www.lindustriebk.com/  Learn more about Carbone: https://carbonenewyork.com/  Learn more about Diamond Slice: https://www.diamondslice.dk/  Learn more about Green Street Bath: https://www.greenstreetbath.com/  Send in your Ask Dave questions to bit.ly/AskDaveFormor askdave@majordomomedia.com. Subscribe to the show on YouTube: https://www.youtube.com/@thedavechangshow. Subscribe to Recipe Club on YouTube: https://www.youtube.com/@recipeclubofficial. Submit your favorite food moments in your favorite movies to majorfoodporn.com. Join our community Discord on majordomo.com. Free Grubhub+. It's on Prime. *Additional terms apply* Host: Dave Chang Majordomo Media Producer: David Meyer Spotify Producer: Felipe Guilhermino Editor: Stefano Sanchez Learn more about your ad choices. Visit podcastchoices.com/adchoices

H3 - Segment 4 - Tue Aug 19 2025 - My wife and I are Going to rhode island love eating oysters. Asst Rhode Island Attorney General Devon Flanagan was arrested

Every Friday in The Feed Megan Schinella comes on the air to talk about all the fun things happening in and around Connecticut this weekend that you can do with the kids and family.  KEVIN'S PICK: Anna Zap at the Maritime Aquarium in Norwalk this Saturday August 16th from 10am-12pm! MEGAN'S PICKS:  1. Milford Oyster Festival Saturday 5–10 pm at Fowler Field. A seafood celebration with oysters, lobster rolls, sandwiches, Frito pies, amusement rides, live music and performances.  2. Mill River Park in Downtown Stamford brand new playground delivers nonstop family fun. With modern play structures, inclusive features, shaded seating. Bonus: it's totally FREE and right next to walking paths, food trucks, and even a carousel! 3. BackCountry Jazz presents the 4th annual Greenwich Jazz Festival a free outdoor concert series on Sunday at 6pm. Performances by extraordinary jazz artists from celebrated greats to young rising stars. On the Great Lawn.  4. Bridgewater Country Fair all wknd at Bridgewater Fairgrounds. A classic, small-town fair loaded with charm pig races, amusement rides, live music, flower shows, unique attractions like aerialist performances and chainsaw carving, livestock displays, arts and crafts, and more. Plus, food favorites.  5. Hamburger Fair in Lyme all wknd, 2 Sterling City Rd. Carnival rides and games, food concessions, pony rides and entries, and exhibits for farm, animal, crafts, fruits, vegetables, and more. Participate in the kids' games and contests. “Back to school: the most wonderful time of the year… for parents.”

Bridget Everett’s last meal takes us to New Orleans’ second oldest restaurant, where Creole and Italian cooking collide into a cuisine called (you guessed it) Italian Creole! The owner of Pascal’s Manale, Dickie Brennan, joins the show to talk about the special menu and the restaurant’s long history. Bridget performed her delightfully raunchy cabaret act for years before landing the lead role on HBO Max’s Somebody Somewhere (and she still performs it!), but she made a living working in restaurants. We talk about the highs and lows of her 30-year restaurant career, and when she was able to quit. And she tells host Rachel Belle how she learned to cook on national television. Both Bridget and her character on Somebody Somewhere love ordering “French toast for the table” at The Chef, a diner in Manhattan, Kansas. Is French toast actually French? We learn its origin story from Max Miller, host of Tasting History. Watch Rachel’s Cascade PBS TV show The Nosh with Rachel Belle - Season 2 out now! Sign up for Rachel’s (free!) biweekly Cascade PBS newsletter for more food musings! Follow along on Instagram! Order Rachel’s cookbook Open Sesame. Support Cascade PBS: https://secure.cascadepublicmedia.org/page/133995/donate/1/See omnystudio.com/listener for privacy information.

New York was once the world's oyster capital. The director of a new feature-length impressionist hybrid documentary, "Holding Back the Tide," traces the city's many life cycles with the oyster as her main character. Emily Packer follows environmentalists restoring oysters to the harbor, while examining the oyster not only as entangled with nature, but also as a queer icon, with much to teach about our society's continued survival. Packer is interviewed by fellow New Yorker, Eliana Perozo, Next City's Equitable Cities Reporting Fellow for Anti-Displacement Strategies.

We cover the life, work, infamous bigotry, and many problems of the wildly influential genius of opera as total art: Richard Wagner. Get the After Dark episode and more at patreon.com/artofdarkpod or substack.com/@artofdarkpod. x.com/artofdarkpod x.com/abbielucas x.com/kautzmania […]

The seafood industry welcomes the re-opening of the Boston Bay marine harvesting area, concerns for international collaboration as global fire seasons grow longer and overlap, and Australia exports a record amount of beef as cattle prices remain high.

TUESDAY HR 5 The K.O.D. - His Highness revisits the TV series King of The Hill. Enjoying comedy. Oysters Day. Florida style is the best style. Monster Messages & Hot Takes

Oysters — or huîtres, as the French so deliciously say — have long been a symbol of indulgence and celebration in France. In this episode of Fabulously Delicious, we're diving deep into the briny world of French oysters to explore their history, cultural significance, and enduring place at the French table, especially during the festive season.From the chilly waters of Normandy to the sun-drenched lagoons of the Mediterranean, France's diverse coastal landscapes have made it the top oyster producer and consumer in Europe. We'll uncover how oysters are farmed, the difference between flat and cupped varieties, and what makes regions like Marennes-Oléron and Arcachon so vital to the industry. You'll also learn about the fascinating science behind triploid oysters and how French innovation helped change oyster farming forever.Of course, no episode about oysters would be complete without talking about how the French enjoy them — raw, baked, grilled, or refined in claires. I'll also share some classic oyster dishes, tips on preparing them at home, and the deep-rooted tradition of serving oysters at Christmas and New Year's celebrations in France.So whether you're an oyster aficionado or just curious about what makes these shellfish so fabulous, pour yourself a glass of crisp white wine and get ready for a salty, celebratory journey into the world of French oysters. Bon appétit!Looking to deepen your culinary journey beyond the podcast? Andrew's latest book, Paris: A Fabulous Food Guide to the World's Most Delicious City, is your passport to gastronomic delights in the City of Lights. Packed with recommendations for boulangeries, patisseries, wine bars, and more, this guide ensures you savor the best of Parisian cuisine. Find Andrew's book Paris: A Fabulous Food Guide to the World's Most Delicious City and explore more at ⁠⁠⁠⁠⁠⁠⁠www.andrewpriorfabulously.com⁠⁠⁠⁠⁠⁠⁠. For a signed and gift-packaged copy of the book, visit ⁠⁠⁠⁠⁠⁠⁠⁠ Support the show If you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf...

National Oyster day.  Entertainment from 1980. William Wallace captured by the English, First electric traffic light installed in Cleveland, Civil War naval battle at Mobile Bay.  Todays birthdays - Anita Colby, Neal Armstrong, Vern Gosdin, Sammi Smith, Loni Anderson, Maureen McCormick, Pete Burns, Adam Yauch, Terri Clark.  Alec Guiness died.Intro - God did good - Dianna Corcoran    https://www.diannacorcoran.com/ The oyster is our friend - Lloyd VivolaMagic - Olivia-Newton JohnStand by men - Mickey GilleyBirthdays - In da club - 50 Cent    https://www.50cent.com/I can tell by the way you dance - Vern GosdinHelp me make it through the night - Sammi SmithWKRP in Cincinnati TV themeGolden Throats - Maureen McCormickRight round - Dead or AliveBrass monkey - Beastie BoysPoor poor pitiful me - Terri ClarkExit - You leaving - Whitney Doucet    https://www.whitneydoucet.com/countryundergroundradio.comcooolmedia.com 

Two Rivers 'Convergence' Sauvignon Blanc 2025, Marlborough RRP from $22.00 Pungent, ripe, varietal and high energy. Aromas of red bellpepper and apple, fresh citrus peel and white peach, there's also green mango and cape gooseberry as well as fresh basil. On the palate – youthful, equally high energy with laser-like acidity, flavours of fresh fruits led by citrus, then tropical and white stone fruit. A high energy wine best enjoyed from day of purchase through 2029. Exceptional value. Food match: One of the many classic matches with sauvignon blanc is Oysters. Not everyone can do oysters, so steamed mussels work just as well. These first two are match of contrast – salty food needs a high acid wine. Another rule with food is that a richly textured food can have a higher acid wine for contrast; a dessert with cream or ice-cream should have a high acid wine like a sweet sauvignon blanc for contrast, as well as weight from the sugar in the wine. The match options with sauvignon blanc are endless. The season: A gift to the NZ wine sector with near perfect growing conditions. LISTEN ABOVE See omnystudio.com/listener for privacy information.

This Bites is sponsored by Whiskey Brown and our Radio Milwaukee members.***Oysters are divisive. Some people love them. Others run screaming from the table when presented with them. The folks in that last category might want to avoid Barnacle Buds on Aug. 5, as the riverfront eatery throws its inaugural Oyster Fest. The event, which gets the featured spot at the top of this episode, will take place from 6:30 to 8:30 p.m. — more than enough time to get your fill of the mollusk menu: An oyster sampler plate that runs a dozen deep (three each of three raw varieties, plus three grilled) An oyster po'boy slider One drink That's what you'll get in exchange for $55, and there are also opportunities to add a supplemental half-dozen oysters to your platter. On top of that, Barnacle Bud and his crew will serve up various oyster shots and specialty drinks to compliment the offerings. For more details on this perfect way to celebrate National Oyster Day, head over to the event page. Or maybe wait to do that until you check out what else we discuss on this episode: DanDan will host a very special dim sum brunch this Sunday with James Beard semifinalist chef Erasmo Casiano. West Allis is losing a mainstay as Chilango Express shuts down after service on Sunday. One of our hosts braved the very crowded Pan-Asia Supermarket to deliver a report on its first day in business. A few miles west of here, Madison Black Restaurant Week will celebrate its 10th anniversary Aug. 10-17.

In this episode of Peak Human, host Brian Sanders delves into a comprehensive discussion with marine biologist Stephen Kavanagh, an expert in shellfish and particularly oysters. Brian and Stephen explore the nutritional benefits of oysters, including their historical significance in human evolution and their roles in promoting testosterone, immunity, and overall health. Stephen details his artisanal processes at his facility in Ireland, emphasizing the purity and nutrient density of oysters used in their products. The conversation expands into broader themes of deep nutrition, the slow food movement, and the importance of returning to nature's ratios in our diets. Listeners also receive insights into the issues surrounding processed foods and modern health epidemics like obesity.    Try the oyster pills! https://nosetotail.org/products/pure-oyster   Show Notes: 02:25 The Journey of Oyster Processing and Supplement Manufacturing 06:02 The Aphrodisiac Effect of Oysters 10:00 Nutritional Benefits and Historical Significance of Oysters 14:18 The Importance of Real Food and Avoiding Processed Foods 15:03 Challenges in the Oyster Industry and Food Lies 20:06 The Synergy of Nutrients and Fortified Foods 26:49 Ancient Diets and the Role of Oysters in Human Evolution 28:48 The Nutritional Power of Oysters 29:41 Evolutionary Benefits of Oysters 31:21 Human Connection to Marine Life 32:17 Oysters and Water Quality 33:01 Oyster Pure: Quality and Testing 34:06 Personal Health Benefits of Oyster Supplements 35:29 Challenges in Marketing Oyster Supplements 43:39 The Slow Food Movement   BEEF TALLOW PRODUCTS: NosetoTail.org Preorder the film here: http://indiegogo.com/projects/food-lies-post    Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg

Damian grew up in Brooklyn, NY and found his way into marine science and then to Maine. His research is broad, covering aquaculture, seaweeds, and kelp, and using oceanographic tools to help make decisions about aquaculture projects.Damian was one of the 5 Minute Genius™ speakers at this past year's Maine Science Festival; you can see his talk on our YouTube channel.The link to the paper about kelp that recently made the cover of Science: https://doi.org/10.1126/science.adt6788This conversation was recorded in May 2025.  ~~~~~The Maine Science Podcast is a production of the Maine Discovery Museum. It is recorded at Discovery Studios, at the Maine Discovery Museum, in Bangor, ME. The Maine Science Podcast is hosted and executive produced by Kate Dickerson; edited and produced by Scott Loiselle. The Discover Maine theme was composed and performed by Nick Parker. To support our work: https://www.mainediscoverymuseum.org/donate. Find us online:Maine Discovery MuseumMaine Discovery Museum on social media: Facebook Instagram LinkedIn Bluesky Maine Science Festival on social media: Facebook Instagram LinkedInMaine Science Podcast on social media: Facebook Instagram © 2025 Maine Discovery Museum

Rural news and events from Tasmania and the nation.

DJ Marcus and Joey break down the week that was

Once upon a time New York City oysters were not only plentiful and healthy in the harbor, they were an everyday, common food source. The original fast food!For that reason, the oyster could be an official New York City mascot. Oyster farming was a major occupation. Oyster houses were an incredibly common place for people to eat. The greatest restaurants in the city served oysters, as did the small basement dives.In many ways, they united all New Yorkers, not just from the Lower East Side to Fifth Avenue, but even with those people who came before – the Lenape indigenous tribes, the original Dutch settlers and even the colonial English. Oysters defined the New York City palate by the early 19th century. Businessmen like Thomas Downing (one of New York's first successful Black restaurateurs) fed the stock brokers on Wall Street while the Delmonico Brothers served them on the half-shell in their new French inspired eatery.But today -- New York City oysters are inedible. And for most of the 20th century, they were functionally extinct thanks to the harbor's notoriously poor water quality.Thanks to organizations like the Billion Oyster Project, however, the oyster has returned to the harbor. And soon we may see a billion oysters -- and more! Brian Reagor, director of development and communications at the Billion Oyster Project, joins Tom and Greg to discuss the fascinating process of reintroducing the oyster to its old home in New York harbor.Visit the website for more images and information on other Bowery Boys episodes The Bowery Boys Podcast is proud to be sponsored by Founded By NYC, celebrating New York City's 400th anniversary in 2025 and the 250th anniversary of the United States in 2026. Read about all the exciting events and world class institutions commemorating the five boroughs' legacy of groundbreaking achievements, and find ways to celebrate the city that's always making history at Founded by NYC.

Long Island Oysters for the win by Northforker Presents On

Oysters can be risky to eat raw, but what microbes are actually responsible? Is there more to it than just chance? In this episode, I talk with Dr. Rachel Diner, Assistant Professor at the University of Memphis researching aquatic microbes, to find out.Here, we discuss the hidden world of bacteria in oysters, exploring the roles these organisms play in the environment and their impact on human health. Our conversation digs into the complexities of Vibrio bacteria and the environmental conditions that influence their prevalence, but it's also full of practical advice.Listen to the episode to learn how there's a lot more to the story when it comes to oysters and the bacteria they harbor.Topics covered in this episode:How Rachel got interested in microbiology and became an Assistant Professor researching aquatic microbes at the University of MemphisHow we get sick from oysters and what microbes are involvedCan you tell if oysters will make you sick from smelling them?How does Vibrio get into oysters?How much Vibrio will make us sick?The roles of Vibrios in the environmentHow environmental factors (water temperature, salinity, and nutrient levels) influence the prevalence and virulence of microbes in oyster populationsAre there certain times of year when it's safer to eat oysters? (Only months that end in R)Rachel's advice as a microbiologist when it comes to oystersMicrobiology misconceptionsShifts in the field of non-model systems' microbiomesAt-home microbiology activity: Winogradsky columns (learn some helpful tips on running these columns)JOYFUL MICROBE SHOW NOTES: https://joyfulmicrobe.com/oyster-microbiology-rachel-diner/AT-HOME MICROBIOLOGY ACTIVITY: https://joyfulmicrobe.com/winogradsky-column/JOYFUL MICROBE TWITTER: https://twitter.com/joyfulmicrobe/JOYFUL MICROBE INSTAGRAM: https://www.instagram.com/justineldees/SUPPORT JOYFUL MICROBE: https://ko-fi.com/joyfulmicrobe/

What does it take to raise Florida's best oyster and earn a Michelin Guide recommendation—all while surviving hurricanes, red tide, and TikTok critics? On this episode of The Walk-In Talk Podcast, host Carl Fiadini is joined by Reed Smith, founder of Calusa Oyster Co., and Chef Jon Walker, co-owner of Tides Market in Safety Harbor.Reed dives deep into the science, sustainability, and politics of oyster farming in the crystal-clear waters of Terra Ceia Aquatic Preserve—sharing how Calusa oysters became a chef favorite and why he's pushing for statewide change through aquaculture policy reform. Chef Jon brings it all to the plate, discussing seasonal dishes, Gulf seafood pride, and what a Michelin nod means to a small, chef-driven market with big heart.From sandbar dinners to shark sightings, oyster tumblers to culinary teamwork—this episode is a salty, smart, and soulful celebration of Florida's food future.Mentioned in this episode:Citrus America Citrus America – Commercial-grade juicing systems built for speed and yield.Aussie Select - Fully cooked, premium Australian lambFully cooked, premium Australian lamb—ready to serve and packed with clean flavor.RAK Porcelain USA -Tableware We use RAK for all in-studio tableware—clean, durable, and designed for chefs.

Interstate zoomin'! The Notes: Will is living in the Colorado future past! Will's been dancing with the temporal devil in the pale moon-time! The eastern Colorado buffer protecting the mountains from Kansas. Midwest DMZ! It's all prisons and bible radio! Wistful Colorado remembrances! Ryder-or-Die! Ghost town voting rights! Oyster problems and beer flight dreams! Steampunk Conroy's! Oysters v Oysters: Dawn of Balls! Oysters of the sea vs oysters of the sack! What do you like on your balls!? Nelson's World of Balls! What them balls do? . . . EVERYTHING! Racist Epcot! Claiming our pound of balls from the Ikea market share! Real Ball-heads all looking forward to that weekly release! Will braved them white water rapids! Trying to buy a suit when you have one big arm and one regular-sized arm! The high-stakes sport of canoeing! Nelson's World of Balls never closes, we're open around the ball (clock)! (That's right, plumbers, we got ballcocks, too!) Contact Us! Follow Us! Love Us! Email: doubledeucepod@gmail.com Twitter & Instagram: @doubledeucepod Bluesky: @doubledeucepod.bsky.social Facebook: www.facebook.com/DoubleDeucePod/ Patreon: patreon.com/DoubleDeucePod Also, please subscribe/rate/review/share us! We're on Apple, Android, Libsyn, Stitcher, Google, Spotify, Amazon, Radio.com, RadioPublic, pretty much anywhere they got podcasts, you can find the Deuce! Podcast logo art by Jason Keezer! Find his art online at Keezograms! Intro & Outro featuring Rob Schulte! Check out his many podcasts! Brought to you in part by sponsorship from Courtney Shipley, Official Superfans Stefan Rider, Amber Fraley, Nate Copt, and listeners like you! Join a tier on our Patreon! Advertise with us! If you want that good, all-natural focus and energy, our DOUBLEDEUCE20 code still works at www.magicmind.com/doubledeuce for 20% off all purchases and subscriptions. Check out the Lawrence Times's 785 Collective at https://lawrencekstimes.com/785collective/ for a list of local LFK podcasts including this one!  

Full show: https://kNOwBETTERHIPHOP.com Artists Played: MyGrane McNastee, conscious, MidaZ The BEAST, A Man Called Jason, CARRTOONS, Haile Supreme, 14KT, SHAD, Omar, India Arie, Sankofa, CVLT-45, Adrian Younge, Adrian Quesada, Hermanos Gutierrez, BLAND, BlackLiq, Dub Sonata, Pearl and The Oysters, Ty Healy, Pandamonium, Mister J, Ami Taf Ra, Kamasi Washington, Homeboy Sandman, Brand The Builder, Lyric Jones, Scar and Sleepy Brown, OutKast, GOODie MOb, IMAKEMADBEATS

Perry Raso, owner of Matunuck Oyster Bar, explains if Raven eating 16 oysters was a reason for his sudden increase of energy! If you've never tried an oyster, he gives his best tip on how to! You can find the Matunuck Oyster Bar here https://rhodyoysters.com/.  Photo Credit: Matunuck Oyster Bar

On Season 6, Episode 5 of The Conch we're sharing the highlights from Season 5 with Julie, Cameron, and Crystal from Seaworthy!  So what made this final season unforgettable? Women leading the charge in ocean tech, AI, and machine learning to tackle ghost gear and climate change Big conversations on climate justice in fisheries and social justice in seafood OYSTERS. Always oysters. A look at the green crab—one of the most infamous invasive species in the ocean And through it all, The Conch continued doing what it does best: sparking real connections across the seafood world Transcript Episode Guide 00:05 Julie and Cameron from SAGE and Crystal from Seaworthy continue the recap of  five seasons of The Conch podcast! The fifth and final season of The Conch is featured in this episode 01:32 Women are leading the way in ocean tech, AI, and machine learning to address ghost gear and climate change 04:21 Climate justice in fisheries and social justice in food and seafood - trending discussions on this season of the podcast  08:54  This podcast is about growing existing and creating new connections, which we did with aplomb! 09:26 Oysters - yet another overarching theme of this season 10:24 The worst invasive species on the planet - green crabs 12:38 We're reeling in this podcast, but It's not goodbye, just goodbye for now. We learned a lot on this journey, so go check out In Hot Water, a Climate and Seafood podcast, to see how we bring what we've learned to our newest podcast venture Resources:  A HUGE thank you to all the people who joined us in conversation on The Conch throughout the years. To the listeners, THANK YOU for tuning in. Never stop spreading the word - EAT SEAFOOD! Check out In Hot Water, a Climate and Seafood podcast to hear more from Julie, Cameron, and Crystal as we hit the road to explore key seafood producing regions across the U.S. and hear from people working at the intersections of fisheries, aquaculture, seafood, and conservation while grappling with the effects of the global climate crisis. Recommend this episode to one person who is curious about seafood and the ocean.

Did you know that oysters are not only popular items at seafood festivals, but vital to the health of our estuaries?  Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn for her conversation with Sandra Brooke, Ph.D., research faculty at Florida State University's Coastal and Marine Laboratory and scientific director and lead investigator of the Apalachicola Bay System Initiative.  Brooke has worked on deep-water coral ecosystems in the Aleutian Islands of Alaska, Norwegian Fjords, South Atlantic Bight and the Gulf of Mexico, including  assessing damage following the Deepwater Horizon oil spill. She'll discuss the ecosystem services provided by oysters, oyster shell recycling, oyster farming, and why and how oyster reefs are threatened, and can be restored.Related Websites: https://marinelab.fsu.edu/

Send a message to the JestersOh boy have our Agents gotten themselves into another pickle, or rather oyster tower and crab cave? Lets see if they can survive this weeks horrors.Starring: Sky Swanson (The Creature Keeper), Rachel Kordell (Laura Turner), Andrew Frost (Vernon Hodges), Seth Coveyou (Jon Douglas), Casey Reardon (Elmer Fink), and Nate Brass (Chet).Edit Team: Casey Reardon & Sky Swanson [SFX Artist]Content Warnings: Body horror, Mouth VisceraShoutouts! Come see our live show on July 29th over at Sip and Play in Brooklyn. Tickets available at https://square.link/u/Dn3CYLUkNeed more game modules? Check out https://hatdbuilder.com for some fantastic new content to bring to your games! Use the code 'RPJESTERS' for 20% off your order, and to support the show!Want some cool RP Jesters Merch? Check out our website https://rpjesters.com/pages/storeSee more of Nate Brass at https://www.escapethedungeonpod.com/ and https://www.twitch.tv/starcrawlrpg Check out more of Rachel in The House and The Light at The Heart is a Dungeon Podcast https://open.spotify.com/episode/6A9g6ZvBFBVNpgIpIVGbOq also check out Folk and Myth https://www.twitch.tv/folkandmythSupport the show directly and get hours of bonus content over at https://www.patreon.com/c/rpjesters/membershipIntro/Outro Music by Seth Coveyou.Additional Music by Monument Studios and YouTube Audio Library.Game System: Old Gods of Appalachia Support the showCheck our socials!

“Under The Mandarin Moon,” or as Pearl & The Oysters say “Sous la lune mandarine,” is the latest example of the group’s musical superpower: exploring a difficult subject over a wistful, Bossa-nova-tinged tune. This song is the LA band’s abstract attempt at describing the dreadful night when the Eaton fire broke out… an event which directly affected the band and friends from their tight-knit community. Commune with them in person at Lodge Room on Thursday, Jul. 10.

This week we talk about when Brian traded lamb shanks for Newports in prison and the best oysters in Bucks County.  Follow Brian on Threads, Instagram and X - Support the show and get bonus audio/video episodes, ringtones, bonus footage and more!! All at patreon.com/brianmccarthy.   

Zack and Silvana Walters are the Owners/Partners at Sedalia's Oysters & Seafood located in Oklahoma City. Zack and Silvana are married and met in 2017. Prior to 2017, Zack went to culinary school and eventually opened his own butcher shop/deli in LA in 2010 with a partner which was very successful. He left that venture in 2016 to work in another restaurant where he met Silvana who worked FOH there. Silvana lived in NYC and worked FOH in various restaurants before loving to LA to work in an art museum and work restaurants. Silvana worked under Will Guidara before she met Zack. After meeting, the two left LA for OKC in 2020 and in 2022 they opened Sedalia's. Check out Grills by Demant (past guest on the show) as recommended by today's guest! Join the Restaurant Unstoppable Network TODAY! Restaurant Unstoppable - EVOLVE! - Eric of Restaurant Unstoppable is now taking consultation and coaching calls! Book a consultation today! Schedule your call to become UNSTOPPABLE! Check out the website for more details: https://www.restaurantunstoppable.com/evolve Today's sponsors: Franchise Law Solutions - Thinking about franchising your restaurant? Success doesn't have to mean 100 units overnight. With the right plan, you can build a profitable, local or regional franchise brand. The team at Internicola Law Firm — franchise lawyers and franchise development experts — will show you how.  Visit www.franchiselawsolutions.com. US Foods: US Foods is hosting the event of the year, Food Fanatics 2025. August 19-20, 2025, at the Mandalay Bay, Las Vegas, NV. Network with over 5,000 Industry peers. Attend Zouk nightclub reception, expert breakout sessions, Keynote speeches, musical performances, and dramatic demonstrations, and sample the latest on-trend dishes. The Clock Is Ticking! Be Ready to Register on April 16 for Food Fanatics® 2025. To learn more, visit www.usfoods.com/foodfanatics2025 Restaurant Systems Pro - Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more.  Let's make 2025 the year your restaurant thrives. Today's guest recommends:  Grills by Demant Guest contact info:  Website: https://www.sedaliasokc.com Instagram: @sedaliasokc Email: info@sedaliasokc.com Thanks for listening! Rate the podcast, subscribe, and share!  We are on Youtube: @RestaurantUnstoppable

Welcome to Get Up in the Cool: Old Time Music with Cameron DeWhitt and Friends. This week's friend is Gray Buchanan! We recorded this on Sunday at the Wheatland Traditional Arts Weekend in Remus, Michigan. Thanks again for bringing Tall Poppy String Band out, Wheatland! Tunes in this episode: * Oysters in the Half Shell (1:09) (Claire Silbernagel original) * Winter Break (8:56) (Isaac McCarthy original) * Bitter Star (18:00) (Gray Buchanan original) * One-Legged Cow on a Scratching Post (27:58) (Corey Johnson-Erday original) * Ramp Narrows (35:29) (Mary Linscheid original) * BONUS TRACK: Roscoe Visit The Hillbilly Biscuits' website (https://thehillbillybiscuits.com/) [Visit The Starlight Darlins' website]​​(https://thestarlightdarlins.com/) buy their EP (https://thestarlightdarlins.bandcamp.com/album/skyline) and follow them on Instagram (https://www.instagram.com/thestarlightdarlins) Visit Clover-Lynn and The Hellfires' website (https://www.hellfiresband.com/) and follow them on Instagram (https://www.instagram.com/hellfiresband) Follow The Weevils on Instagram (https://www.instagram.com/weevilstrio/) Follow Moon Holler on Instagram (https://www.instagram.com/moonhollermusic/) Support Get Up in the Cool on Patreon (https://www.patreon.com/getupinthecool) Send Tax Deductible Donations to Get Up in the Cool through Fracture Atlas (https://fundraising.fracturedatlas.org/get-up-in-the-cool) Sign up at Pitchfork Banjo for my clawhammer instructional series! (https://www.pitchforkbanjo.com/) Schedule a banjo lesson with Cameron (https://www.camerondewhitt.com/banjolessons) Visit Tall Poppy String Band's website (https://www.tallpoppystringband.com/) and follow us on Instagram (https://www.instagram.com/tallpoppystringband/)