Episode 98 - Soft Shell Crab and Plight of the Fisherman

Soft shell crabbing starts early in the morning. The alarm rang at 2:15am so Max and Matt could get to Colington, North Carolina and the Ablemarle sound (in the OBX NC) early enough that the water was still the right temperature. Additionally, crabbing is a very short season so you "gotta get while the gettin is good," in order to capitalize on the product.   In this episode Chefs Bill Hartley and James Clarke of Postal Fish Company bring us into their world of highlighting the local fishermen and crabbers. Also, Chef Serge Falcoz-Vigne, of Saint Jacques in Raleigh, joins the fray. It's a crazy existence out their in WATER-WORLD and this episode gives you the goggles to see under the water. We learn the art of crab shedding. Most importantly, it becomes clear just how hard our local fisher-people work, the quality of seafood they provide and why it's so important to support them. Take a listen, learn and buy local! Friends & Sponsors: Social House Vodka Triangle Wine Company Food Seen Happy Hour Vitamins Hungry Harvest Larry's Coffee and 42 & Lawrence Ramona Wine Coolers Michael's English Muffins Alley 26 Tonic 
 Hosts: Matthew Weiss & Max Trujillo Producer: Max Trujillo Announcer/House Voice: Brian Hoyle Music: Max Trujillo Marketing Management: Food Seen