Podcasts about oysters

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.

News; birthdays/events; can you get fired from your job for being "too friendly"?  it happened in Australia!; word of the day. News; game: 3 word movie clue; should couples who cheer for a different sports team get married?; do you like have streamers so you can be introduced to shows you may never know about or would you like to pick and choose what you'd like to watch? News; game: WKRP TV series trivia; people reveal dark secrets of their job; dull men's club (although it's for men and women). News; game: general trivia; traveling MLB field...wouldn't it be great to bring a stadium closer to fans who may never be able to go to a game?; goodbye/fun facts....National Oyster Day! Oysters are enjoyed all over the world. There are over 100 different species of oysters and interestingly, oysters tend to take on the characteristics of the water in which they live. Because of this, they're typically named after the body of water in which they grow. While many people enjoy fresh oysters raw, they can also be savored in multiple other ways. As a side dish, oysters add immense flavor to Thanksgiving dressing. They also make delicious stews, soups, and chowders. Other recipes will bake, grill or broil the oysters with or without the shell. If you don't eat oysters...maybe you can buy a string of pearls since that's where pearls come from.

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 

Celebrate the World of Oysters with this flavorful episode of Big Blend Radio's “Eat, Drink & Be Merry” Show. From indulgent recipes and regional oyster experiences to sustainability, oyster farming, and tradition, this lively conversation explores oysters from sea to table. Featured guests and their resources include:

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/

Port River Dolphins Tony Coppins & Gazander Oysters Steve Thompson - 21st July 2025See omnystudio.com/listener for privacy information.

Neil Walton, Voya Seaweed; & Aisling Kelly, Sligo Oysters

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!  

Welcome to Stupid Hearts Club, the podcast and content community I am growing that celebrates having an open, loving, romantic and gloriously stupid heart!-------------------Hey lovesOkay. It took a while to get my ducks in a row the last few weeks, but we are in business baby. Old uncle Nico Van Diesel is now officially on the road in Linda the camper van for the next few months having packed up his whole life into a storage unit in Shoreham.The van is truly my oyster now. The trouble being Oysters are actually not very nice, and neither is toileting in a van! Now what? Keep following me here to find out how the journey through heaven n hell goes, as I go in search of a financially viable version of this so called freedom everyone talks about!Lord help meNico Van DieselStupid Hearts Club Forever Baby-------------------If you enjoy what I do and would like to help support all the time and effort I lovingly put into the world of Stupid Hearts Club, which now includes, podcasts, live music events, music collabs and more, then please consider becoming a paid subcriber to my Patreon! You will have immediate access to a well stocked treasure trove of really cool extra podcast bits, and you will be first to know about stuff like merch, news, and my forthcoming adventures!Every paid sub really helps me keep going, even if it's just to try it out for a month! And all for around £5! Either way. I'm still super happy you are here at all so thank you so much for listening!You can also find me on Instagram, come and say hello!Nico xx-------------------Production support from Drew ToynbeeCopyright 2025 Nico Tatarowicz

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

Meet Kerry-born chef and oyster sommelier Sarah Browne who wants to expand the market for oysters in Ireland.

Welcome back to the 237th episode of The Cup which is our a weekly (give or take, TBD, these are unprecedented times) performing arts talk show presented by Cup of Hemlock Theatre. With the theatres on a come back we offer a mix of both reviews of live shows we've seen and continued reviews of prophet productions! For our 237th episode we bring you a Duet Review of of Sweet Sorrow, the latest immersive theatrical experience to open in Toronto that's presented by À Toi & Coffee Oysters Champagne. Join Mackenzie Horner and special guest Alicia Plummer, as they discuss the perfect atmosphere this production has set up, how this piece compares to other immersive pieces we've previously covered, and they break down the very intense ending sequence of the show. Sweet Sorrow is playing at Coffee Oysters Champagne (214 King St W Basement Level 1, Toronto, ON M5H 3S6) every Sunday at 6:30pm and 8:30pm until early September 2025. Tickets can be purchased from the following link: https://www.eventbrite.com/e/sweet-sorrow-tickets-1269670491619 This review contains many SPOILERS for Sweet Sorrow. It will begin with a general non-spoiler review until the [10:07] mark, followed by a more in-depth/anything goes/spoiler-rich discussion. If you intend to see the production, we recommend you stop watching after that point, or at least proceed at your own risk. Follow our panelists: Mackenzie Horner (Before the Downbeat: A Musical Podcast) – Instagram/Facebook: BeforetheDownbeatApple Podcasts: https://apple.co/3aYbBeN Spotify: https://spoti.fi/3sAbjAu Alicia Plummer – Instagram: @itsaliciaplummer // TikTok: hialiciabyealicia Follow Cup of Hemlock Theatre on Instagram/Facebook/Twitter: @cohtheatreIf you'd like us to review your upcoming show in Toronto, please send press invites/inquiries to coh.theatre.MM@gmail.com

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.

Bret Thorn, senior food & beverage editor of Nation's Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he checked out some of the city's restaurants and took a short oyster tasting tour. He stayed at the Lenox Hotel, where Willow & Ivy is the on-premise restaurant.The two editors also talked about the surge in shakes, beverages and desserts inspired by the TikTok-famous Dubai Chocolate Bar. The viral sensation is impacting menus at Shake Shack, Nick the Greek, Paris Baguette and other concepts, which have recently rolled out items with a combo of chocolate, pistachio cream and kataifi (crisp shreds of toasted phyllo dough)—all components of the chocolate bar.We then shared an interview with Laura Camerer, senior manager of culinary, supply chain & facilities for Chicago-based Protein Bar & Kitchen. Protein is in high demand, and this fast casual incorporates the nutrient into many menu items as well as its name. Listen as Chef Camerer describes how she recently expanded the menu with eight smoothies and bowls while adding just two new ingredients to the pantry, and how steak is figuring into her next menu launch.

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 us a textIn this episode of Temperature Check: Coastal Edition, host Natalia Sanchez Loayza dives beneath the surface to explore how climate change is disrupting marine life and infrastructure along North Carolina's coast. She's joined by Dr. Jane Harrison, an environmental economist at NC State University, whose personal story and professional research illuminate the complex intersections of climate, economy, and community.Dr. Harrison reflects on her environmentally rich upbringing and explains how sea level rise and intensified storms are degrading rural septic systems—posing hidden threats to water quality and development. She outlines how these often-overlooked systems are increasingly failing in coastal areas, complicating housing and public health.The episode also spotlights Harrison's work with the North Carolina Oyster Trail, revealing how oysters—vital to both local culture and marine ecosystems—are struggling against climate-induced challenges. From habitat loss to harvesting delays after major storms, oysters offer a lens into the broader environmental and economic shifts underway.Join us for a thought-provoking exploration of coastal resilience, wastewater policy, and the delicate balance between environmental protection and economic survival in Eastern North Carolina.Support the showwww.shoresides.org

Rolling out a new tool or process sounds simple—until you try it. In this episode, Galen Low sits down with Frances Odera Matthews, founder of The Notion Bar, to unpack why change management is so hard, even with the best intentions and the best tools. From shiny object syndrome to culture gaps, they explore why tool adoption often fails and what project leaders can do to set their teams up for long-term success.Frances shares practical insights from the front lines of Notion implementations, including how phased rollouts, internal champions, and intentional design can make or break adoption. They also dig into the cultural side of change—how open sharing, avoiding silos, and even acknowledging when to rip the band-aid off can help teams navigate tool fatigue and create lasting transformation.Resources from this episode:Join DPM MembershipSubscribe to the newsletter to get our latest articles and podcastsConnect with Frances on LinkedInCheck out the Notion Bar, The Notion Zeitgeist newsletter, and the Coffee & Oysters podcast

Queensland government announces almost $600 million in new funding for homelessness services in next week's state budget.

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.

What's it like to work in an oyster hatchery, researching oysters as a job? We'll talk with Elizabeth Robinson, the Director of the Louisiana Sea Grant Oyster Research Laboratory, about the work she does and about off-bottom oysters.

* What's it like to work in an oyster hatchery, researching oysters as a job? * Recapping the first day of Saints minicamp with the Voice of the Saints, Mike Hoss. Who stood out?

* What the Voice of the Saints saw at minicamp * Satisfaction with NOPD is on the rise and people feel safer in New Orleans * Will Meta's Louisiana data center mean higher costs, risks for people here? * NOPD has made many positive strides in recent years * Entergy says costs won't shift to customers with the Meta data center * What it's like working at an oyster hatchery

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.   

D'Marco hears a lot of NFL News from inside the NFL. He calls them Campfire Stories. What's the latest he's heard? Also, We talk about Oysters as Travis sent Jorge a video about Michelada Oysters. Would you try them? Should the Dodgers try to change their batting order? Time for HOT and COLD presented by NEXGEN. The DUMP and SUPER CROSSTALK with MASON and IRELAND have a good weekend! Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week – we bring you the latest episode of the Delaware Humanities' podcast – ‘People and Planet.'In this episode, we focus on Delaware and oysters, exploring the history, science, and economic and cultural of oysters in First State with Ed Hale, Assistant Professor in the School of Marine Science and Policy and the Delaware Sea Grant Program at the University of Delaware and Morgan Krell, Science Technician at the Delaware Center for the Inland Bays.

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/)

Chesapeake Bay oysters are making a come back in the Bay. VA Congressman passed away yesterday. Baltimore county 5th graders is competing in the Spelling Bee this year.  Make sure to also keep up to date with ALL our podcasts we do below that have new episodes every week:The Thought ShowerLet's Get WeirdCrisis on Infinite Podcasts

"Oyster reefs do this really special thing; they become a refuge for finfish species, for crabs, for all types of really important species and so it's really critical for all of those species to interact together and oyster reefs make that habitat."   New York's Billion Oyster Project is one of the most exciting urban rewilding projects ever. In this episode of Rewilding the World Ben talks to Katie Mosher about the once vast abundance of oysters in New York and along the whole East Coast of America, the vital ecological role they play, and about plans for restoring them – starting in the middle of New York city. Ben Goldsmith is a British financier and rewilding enthusiast. Join him as he speaks to people from all over the world who champion nature and are helping to restore habitats and wildlife to some of the most nature depleted parts of our planet.This podcast is produced by The Podcast Coach.Text Rewilding the World here. Let us know what you think of the podcast and if there are any rewilding projects you would love Ben to feature in future episodes. The Conservation Collective support locally-led environmental Foundations around the world. Together we'll protect and restore the wild places we know and love.

Our next guests are the partners of Motorshucker. A mobile oyster bar that currently pops up at places like Queen Mary Tavern, Easy Does It, and Bisous. You've seen photos and maybe even tried some of their seafood towers, crab rolls, or motormix fried peanuts. We reflect on their individual journeys and how they all came together. The trio perfectly complements each other while sharing the same passion and mission for access to high quality experiences for things like oysters. Please enjoy my conversation with Mico, Cub, and Jamie of Motorshucker.https://www.motorshucker.com/https://www.instagram.com/motorshucker

The JB and Sandy Show May 14, 2025Local events in Austin, Texas, including food festivals and music performances.Personal anecdotes related to food and music experiences.Family-friendly activities and events for children.Nostalgia surrounding food trends, particularly oysters and sushi.Unique venues for music performances and their appeal.Humorous discussions about science experiments for kids.Emerging artists and their music styles.The impact of gentrification on popular destinations like Port Aransas.Rising property prices and changes in local culture.The transformation of Fredericksburg into a more upscale destination.

Jacinda Leighton is a 2018 graduate of Ketchikan High School who earned a degree in economics from Fort Lewis College in Colorado. She is now the business manager for Hump Island Oyster Company in Ketchikan. In this episode we discuss the life cycle of oysters, farming kelp, living with passion rather than waiting to discover a passion, and the satisfaction of having a career in her hometown.  Check out the On Step Alaska website or subscribe on Substack for articles, features and all things Alaska. Click here for a 20% discount on an annual subscription to The Westrn, the outdoor community's newest newspaper. Thanks to the sponsors: Sagebrush Dry (Alaskan-owned business that sells the best dry bags you can buy.) Alpine Fit (Premium outdoor layering from another Alaskan-owned business.) Backcountry Hunters and Anglers

Oysters For Mothers Day full 332 Fri, 09 May 2025 18:09:49 +0000 PsXbrTkOqfJYSJYYY8quPsDdPSd4stBe comedy The Wake Up Call comedy Oysters For Mothers Day The Wake Up Call is a morning radio show based in Sacramento, California, and heard weekday mornings on 106.5 the End. Gavin, Katie, and Intern Kevin wake up every morning to have FUN and be FUNNY, while you start your day. This show has unbelievable chemistry and will keep you laughing all morning! 2024 © 2021 Audacy, Inc. Comedy False https://player.amperwavepodcasting.com?feed-link=https%3A%2F%2Frss.am