A weekly series of wide discovery about our food and sustainable agriculture.
Tuesday – in the Kitchen with Chef Ethan Powell (of The Parish) to make Oysters Rockefeller. Powell shows you how to shuck an oyster and make the very rich Oysters Rockefeller. How did it get its name? Powell shares some of the myth.
Wednesday – to the Field, we visit the oldest shellfish company on the west coast, Taylor Shellfish, and the largest in the country, to find out more about their history, and about the Pacific oysters they grow and harvest.
Thursday- On Food Wisdoms, a professional oyster shucker talks about the special challenges of his occupation, and what he especially likes about his work.