“I’m a dreamer. I’ve always been a dreamer, and I like to dream. And this company, which we’ve started on a dream, is going to continue on a dreamy kind of path. It’s heaven. This is heaven.”
Kathleen Nisbet and her father, Dave, farm oysters in Washington's Willapa Bay. They recently shifted some of their business to Hawai'i, after ocean acidification started killing baby oysters in local hatcheries.
Over the past 250 years, the world's oceans have absorbed about 25 percent of the carbon dioxide that humans have put into the air by burning fossil fuels. Carbon dioxide lowers the pH of oceans, turning waters more acidic. The Northwest is home to some of the most corrosive waters on earth. Washington State in particular is an ocean acidification hotspot due to coastal upwelling that delivers cold water, low in pH and rich in carbon dioxide, from the deep ocean to its coasts. In Hawai'i, where coastal upwelling does not occur, the water is warmer and acidity is increasing less rapidly. (read more)
|"How to shuck an Oyster" with Brent "The Oyster Man" Petkau|
"First we'll take Manhattan then we'll take Berlin".
"The Perfect Oyster" by Craig Noble, premiered at the New York City Food Film Festival www.nycfoodfilmfestival.com in June, 2010 Then in 2011, it went on to the Berlin Film Festival in Germany.
The film has also been very well received at film festivals in Chicago, Salt Spring Island, Tofino and Nelson, British Columbia.
Tucked away in British Columbia's Desolation Sound lives an oysterman totally committed to the cultivation of The Perfect Oyster. Brent Petkau defines this perfection in terms of the integrity of his mariculture, the umami, and of course, the eroticism of these lusty bits of nourishment. Brent has a love affair with his “Royal Courtesans” grounded on intimate knowledge, respect and pleasure. Enter the intertidal, suck a few back and join the oyster revolution....
|"I thought I'd seen every way you can prepare an oyster, and then along comes Master Chef Michael Stadtlander, the "Island Project" and The GREAT Canadian OYSTER Schnitzel Burger!
Thank you Michael and Noboyo.
|Tampopo - a Japanese "Western" comedy that's all about ... food. Lots and lots of food. Directed by Juzo Itami. See what happens if you shuck an oyster without wearing gloves.|
|NYTimes.com - Mark Bittman, a k a The Minimalist, makes scrambled eggs with bacon and oysters.|
|René Redzepi, executive chef at the world renowned restaurant, Noma, in Copenhagen, gives an exclusive step by step guide to making 'steamed oyster' one of the signature dishes at Noma. The inspiration and execution of the dish is explained by the man behind the menu.|
|Architect Kate Orff sees the oyster as an agent of urban change. Bundled into beds and sunk into city rivers, oysters slurp up pollution and make legendarily dirty waters clean -- thus driving even more innovation in "oyster-tecture." Orff shares her vision for an urban landscape that links nature and humanity for mutual benefit.|
Rarely will you find oyster farmers that are as masterful, passionate and take their jobs as seriously as Karen Rivara, of Shellfisher Preserve, on Long Island, New York. This video will make you want to become an oyster farmer, in your own home town, and in your own back yard.
For more informatiion about tthe Shellfisher Preserve, check out this page. file:///Users/brent/Desktop/Peconic%20Land%20Trust%20-%20Shellfisher%20Preserve.webarchive
|Jasper White, author of such books as "50 Chowders", and "Summer Clam Shack Cooking", is the undisputed "King" of Chowder making. Follow the instructions in the video and you will be well on your way to knowing how to make a FANTASTIC chowder.|
|Boredom can lead you down many roads... For Michael Osinski, boredom led him to discover the rich history of oyster farming that had once flourished in his backyard in Greenport, Long Island.
So, with a whole lot of free time to waste and a brand new oyster permit in hand, he set out to prove that the Greenport waters were still good for growing oysters...Widow's Hole Oysters...and New York City chefs couldn't be happier.
To find out where you can taste Widow's Hole Oysters in NYC, please visit widowsholeoysters.com
|Bibs at the ready for this documentary showing the journey of the oyster from seabed to dinner plate. We see the oyster smacks (fishing vessels used for trawling) hauling in their plunder, the shellfish being packed for delivery to London and, inevitably, being shucked with gusto by a restaurant's portly clientele.
The film was shot in Whitstable, a seaside town known as the "Pearl of Kent" for its famous oysters. Beady-eyed viewers may spot prolific early film producer Charles Urban sampling the oysters in the beach footage, squatting on the right. (Alex Davidson)
You can watch almost 1000 other complete films and TV programmes free of charge at the Mediatheque at BFI Southbank - http://www.bfi.org.uk/mediatheque
|Courtesy of the Boston Herald - Thursday, January 21st, 2010 was the brew day for the 30th offering from the Harpoon 100 Barrel Series; the Harpoon Island Creek Oyster Stout. Harpoon brewer Katie Tame came up with the recipe and brewed the beer. She even helped shuck the oysters that went into the beer.|
|Excerpt from The Chesapeake Bay Foundation's documentary "Common Ground"
Oysters provide much-needed filtration of Chesapeake Bay waters, habitat for other aquatic life, and a modest commercial harvest. CBF estimates the oyster population to be as low as 4 percent of historic levels. Restoring the Chesapeake's native oyster population is key to bringing back the Bay's health.