In this episode, I sit down with Dan Worrell of Fallen Pine Oyster Farm to talk about what it really takes to grow Maryland's saltiest oyster—and why clean, healthy water is the ultimate brag.

We dig into what makes an oyster salty, how salinity, location, and water quality shape flavor, and why oysters are one of the clearest indicators of a healthy Chesapeake Bay. Dan shares what goes into buying an oyster farm, the reality of transitioning into a fixer-upper aquaculture operation, and the challenges (and rewards) of building something sustainable on the water.

We also get into the science and business side of oysters—water quality monitoring, the Chesapeake Bay report, and the very real threats oyster farmers face, including diseases like MSX and Vibrio. Dan breaks down how farmers manage risk while still delivering a safe, high-quality product.

Beyond the farm, we talk about selling oysters at festivals versus restaurants, what happens when you crack open a shell and find a pea crab, and how different markets shape the way oysters are grown, graded, and sold.

This conversation is part oyster nerd-out, part business lesson, and part love letter to clean water—because when it comes to oysters, the water tells the truth.

https://www.fallenpineoyster.com/

The Oyster Ninja and the Shuck Squad hit Prince Edward Island for one of the world's most iconic oyster festivals. From cold waters to fast hands, this episode dives into competition life, oyster culture, and the bond between shuckers who travel coast to coast to share their craft.

In this compelling episode, I sit down with podcaster and writer Deb Freeman to explore the vibrant history and ongoing evolution of Black foodways in America. Together, we dive into stories of pioneering figures like Lena Richard — the first Black woman to host a cooking show in 1949 New Orleans — and Thomas Downing, the "New York Oyster King," who elevated oysters in fine dining while advocating for abolition. We also discuss James Hemings, the first American-trained chef in France who rose from slavery to culinary prominence and currently trending Edna Lewis.

Beyond history, the conversation covers how Black food culture continues to inspire America today, from grassroots efforts like how oysters and lobster were for poor people and prisoners, to reflections on Juneteenth — what Deb calls the "most American holiday." We talk about the celebraton of legends like Edna Lewis who Deb Freeman produced "Finding Edna Lewis".

Tune in for a thoughtful, flavorful journey through history, culture, and the powerful stories behind the food that brings us together.