Episode 118: The Oyster Episode

This week on The Morning After, tune in to learn everything you ever wanted to know about everyone’s favorite bivalve: the oyster! Hosts Sari Kamin and Jessie Kiefer kick off the show with the some crazy Food News talking about kitties working at Pizza Hut, rattlesnake bites, and contaminated chicken. After the break, the duo chats with oyster experts Ben Crispin from Maison Premiere, Adam Geringer-Dunn of Greenpoint Fish & Lobster, and Kevin Joseph from NY Oyster Week. Getting a brief bio of each esteemed guest, the group turns their attention to a lively discussion about sustainability, notably, the Billion Oyster Project. Bringing back The Morning After Quiz at the tail end of the show, Sari and Jessie put the experts to the test about the beloved oyster cracker. Listen in to learn all about oyster myths, proper shucking etiquette, drink pairings, and much more! This program was brought to you by The International Culinary Center. “In general, east coast oysters have much higher salinity content, are much brinier, and west coast are known traditionally as being sweeter and creamier. A lot of that has to do with the water temperatures, currents, and tide changes and fluctuations.” [19:29] — Adam Geringer-Dunn on The Morning After “Oysters are essentially a marine grape.” [21:45] — Kevin Joseph on The Morning After “When you’re talking about merroir… if you go state to state and drink tap water, you can see a giant difference in how tap water tastes – imagine the oceans, it’s huge!” [24:30] — Ben Crispin on The Morning AfterSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.