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In this episode, host Kevin Cox sits down with Peter Stein of Peeko Oysters on Long Island's North Fork to hear about his unique journey to becoming a visionary oyster farmer and the daily realities and complexities of oyster farming. He discusses the challenges of working with a "ruthless and relentless" Mother Nature, to the surprising obstacles of starting a business in aquaculture and building it into a vertically integrated business. Beyond the farm itself Peter introduces his innovative business philosophy, the intrinsic value of a living oyster reef and the concept of ecosystem services—the idea that oyster reefs provide long-term benefits to the environment beyond just human consumption. You'll hear about his push for a shift in corporate perspectives, where businesses understand and quantify the value that an oyster reef provides far beyond merely the market price of it’s parts. This episode is a must-listen for anyone interested in sustainable food, the intersection of business and environmentalism, or the fascinating world of oyster farming.

00:00 A Humbling Start in Oyster Farming

00:31 Introducing Peeko Oysters

01:39 From Job Loss to Oyster Farming

02:35 The Benefits of Oyster Farming

03:49 Starting Peeko Oysters

04:14 Exploring Vertical and Aquaculture Farming

06:31 Learning the Ropes of Oyster Farming

08:29 Current Operations and Techniques

09:58 Challenges and Innovations in Oyster Farming

13:18 The Hatchery and Scaling Up

18:54 Technological Barriers and Solutions

22:34 Contract Growing and Industry Opportunities

23:37 Exploring Contract Growing in Oyster Farming

26:09 The Role of Infrastructure in Oyster Farming

27:16 Diving into Oyster Varieties and Market

28:38 The Future of Oyster Aquaculture

30:10 Valuing Oyster Reefs Beyond Harvesting

40:11 Challenges and Learning in Oyster Farming

42:45 Balancing Business Growth and Daily Operations

46:46 Concluding Thoughts and Reflections

Links:

Peeko Oysters website (https://peekooysters.com/)

Oyster Heaven website (https://oysterheaven.com/)

FlipFarm website (https://www.flipfarm.co.nz/)

Greenwave website (https://www.greenwave.org/)

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Understanding Vibrios in Oysters with Expert Andy DePaola

In this episode of OYSTER-ology, host Kevin Cox is joined by Dr. Andy DePaola, a renowned marine biologist and aquaculture expert, to discuss the crucial topic of bacteria in shellfish, especially focusing on Vibrio bacteria. The episode delves into the risks, safety measures, and the naturally occurring presence of Vibrio parahaemolyticus and Vibrio vulnificus in oysters. Andy shares his extensive experience from working with governmental agencies and industry leaders, providing a comprehensive overview that balances scientific detail with accessible explanations. Listeners will learn about the dynamics of these bacteria, safety protocols in oyster farming, and practical tips to minimize health risks while enjoying raw shellfish. This episode is a must-listen for anyone interested in the intersection of food safety and aquaculture.

00:00 Introduction to Vibrio in Oysters

00:43 Meet Dr. Andy DePaola: Marine Biologist and Oyster Expert

03:59 Understanding Vibrio Bacteria

05:23 Types of Vibrio: Parahaemolyticus and Vulnificus

06:53 Andy DePaola's Journey into Vibrio Research

10:14 Vibrio Outbreaks and Their Impact

15:07 Safety Measures and Risk Management

26:35 Oyster Farming Practices and Regulations

30:02 Oyster Harvesting and Safety Concerns

30:40 Medley Oysters and Multiple Source Cases

31:09 Parahaemolyticus Control Measures

31:57 Outbreaks and Case Studies

34:40 Vibrio Control and Cooling Techniques

37:57 Consumer Safety and Cooking Tips

44:33 Global Vibrio Surveillance and Risks

47:38 Campylobacter and Oyster Farming Challenges

50:56 Future Concerns and Final Thoughts

53:46 Conclusion and Final Remarks

Links:

Article about Andy DePaola (https://www.scenic98coastal.com/posts/andy-depaola-depe-oysters-coden-alabama)

CDC Webpage on Vibrio (https://www.cdc.gov/vibrio/about/index.html)

FDA fact sheet on vibrio parahaemolyticus (https://web.archive.org/web/20090815125845/http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070452.htm)

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Shownotes:

Join us as we dive deep into the North Carolina Oyster Blueprint, a comprehensive initiative aimed at balancing oyster habitat restoration, sustainable harvesting, shell recycling, and outreach education. Erin Fleckenstein, the Oyster Program Director for the North Carolina Coastal Federation, takes us through the evolution of the blueprint from its origins, challenges, and successes. for expanding in a sustainable way the oyster industry while at the same time protecting the environment, maximizing water quality and creating greater public awareness of the importance of oysters to the public. North Carolina is a pioneer in this collaborative approach and dedicates significant effort to keep it current, relevant and responsive to the needs of all involved in oyster-related businesses. Learn about the North Carolina Oyster Trail, the pivotal role of partnerships, and the coordinated efforts to make the state's oyster industry a model of sustainable aquaculture. Discover the key elements of the oyster blueprint, including habitat creation, water quality protection, and the collaborative approach involving state agencies, nonprofits, shellfish growers, and university researchers.

00:00 Introduction to the North Carolina Oyster Blueprint

00:33 Meet Erin: The Oyster Program Director

00:53 The Role of the North Carolina Coastal Federation

02:20 The Birth and Expansion of the Oyster Trail

02:58 Understanding the Oyster Blueprint

03:44 The BRACO Report and Its Impact

04:42 Formation of the Oyster Blueprint Alliance

06:02 Progress and Updates on the Oyster Blueprint

07:06 Challenges and Successes in Coordination

09:37 Historical Context: The North Carolina Oyster Wars

10:47 Modern Oyster Farming Techniques

11:35 Support Systems for New Oyster Farmers

13:11 The Aquaculture Hub Initiative

15:04 Funding and Future Plans for the Hub

16:31 Coordination and Advocacy Efforts

19:08 Tracking Oyster Industry Progress

20:47 Future Growth and Goals for the Oyster Industry

23:16 Personal Insights: Erin's Oyster Preferences

24:24 Conclusion and Final Thoughts

Links:

North Carolina Coastal Federation (https://www.nccoast.org/)

North Carolina Oyster Trail (https://ncoystertrail.org/)

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In this episode of OYSTER-ology Kevin interviews Manya Rubinstein, co-founder and CEO of Industrious Spirits Company (ISCO) in Providence, Rhode Island. ISCO is known for producing sustainably sourced vodkas, gins, bourbons, and experimental spirits, including the unique oyster-distilled vodka and gin. Manya shares her circuitous journey into alcohol distillation, inspired by regenerative farming and the community-building power of spirits. She discusses the distillation process, sustainability efforts, and the significance of sourcing ingredients locally. The episode explores ISCO's innovative use of oysters in their spirits, the distinct flavor profiles it creates, and the challenges of small-batch distilling. Manya also highlights the company's commitment to partnerships with ocean-focused nonprofits. The conversation is rich with insights into the artistry and science of spirit production, and the importance of storytelling in crafting unique alcoholic beverages.

00:00 Introduction 

00:43 Meet Mana Rubinstein: CEO of Industrious Spirits Company

03:24 The Journey into Alcohol Distillation

05:45 Regenerative Farming and Sustainability Practices

09:27 The Story of ISCO: From Concept to Reality

11:22 Innovative Distillation Techniques and Equipment

15:45 Oyster-Infused Spirits: The Unique Process

19:13 Challenges and Successes in Oyster Distillation

23:15 Hands-On Oyster Farming Experience

23:53 The Importance of Tagging and Transparency

26:03 Unique Ingredients and Flavor Profiles

29:35 Partnerships and Nonprofit Collaborations

33:16 Cocktail Recipes and Bartender Collaborations

40:27 Future Plans and Ocean-Based Inspirations

42:49 Conclusion and Farewell

Links:

Industrious Spirits website:   https://www.iscospirits.com/iscocorespirits

Ostreida Oyster Vodka:  https://www.iscospirits.com/iscoostreidaoystervodka

Sea Flow Oyster Gin:  https://www.iscospirits.com/isco-ocean-gin

Manya’s Ultimate Ostreida Bloody Mary: 

Link to The Matunuck Oyster Bar:  Matunuck Oyster Bar

Some non-profits supported by ISCO:

–  Billion Oyster Project

–  Blue Ocean society:

–  Maine Aquaculture Association

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The Realities of Oyster Farming in Alaska with Eric Wyatt -- OR -- From Death Comes Experience...

In this eye-opening episode of OYSTER-ology, host Kevin Cox delves into the formidable challenges of oyster farming in Alaska with Eric Wyatt, founder of Blue Starr Oysters. Eric recounts the journey from his fishing roots to building a floating oyster farm in the remote wilderness of Prince of Wales Island. Highlights include the logistical hurdles of creating and maintaining a farm off-grid, the harsh weather conditions, the complexities of transportation, and the intricate battle against biofouling and sea otter invasions. Eric also shares how his focus on efficiency has led to innovative farming techniques and the creation of the Alaska Oyster Cooperative. This episode provides a candid look at the perseverance, ingenuity, and rugged determination required to farm oysters at the End of the World.

00:00 Introduction and Expectations

00:25 Meet Eric Wyatt: Alaskan Oyster Pioneer

01:01 Building Blue Star Oysters from Scratch

02:06 Innovative Farming Techniques and Challenges

03:29 Eric's Journey to Oyster Farming

05:47 The Realities of Remote Farming

09:12 Efficiency and Innovation in Oyster Farming

23:59 The Flip Farm Revolution

27:48 The Alaska Oyster Cooperative

30:55 Challenges and Future Plans

37:36 Conclusion and Farewell

Links:

Blue Starr Oysters website  (https://bluestarroysters.com/)

Link to The giant flupsy at Blue Starr (https://alaska.seaweedinsights.com/oysters/nursery)

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In this lively episode of OYSTER-ology, Kevin Cox kicks off Season 2 after some globetrotting adventures. He thanks loyal listeners for their support and introduces renowned guest Patrick McMurray, aka ShuckerPaddy. Patrick shares his fascinating journey from a Toronto restaurant busboy to a world champion oyster shucker and Guiness Book World Record holder. He reveals the tricks of his trade, including his innovative oyster knife design and efficient shucking techniques. Patrick also talks about co-founding the Oyster Master Guild with Julie Qiu, an initiative to elevate oyster knowledge to sommelier status. Packed with humor and passion, this episode dives into Patrick's love for oysters, his competitive spirit, and plans to spread the oyster gospel far and wide. Get ready to shuck and chat with the best in the biz!

00:00 Welcome Back to OYSTER-ology!

01:17 Gordon Ramsey and the Oyster Shucking Challenge

02:04 Meet the ShuckerPaddy: Patrick McMurray

04:35 Patrick's Journey: From Toronto to World Champion

07:55 The Art and Science of Oyster Shucking

09:45 From Rodney's to Starfish: Building a Restaurant Legacy

10:39 Competitive Shucking: The Road to Guinness World Records

18:07 Training Gordon Ramsey and the Guinness Book Show

21:21 Mastering the Oyster Shuck: Techniques and Tips

25:58 The Art of Flipping Oysters

27:08 Designing the Perfect Oyster Knife

30:05 Mastering the Anatomy of Oysters

31:17 Breaking World Records in Oyster Shucking

34:34 The Life and Travels of ShuckerPaddy

37:01 Oyster Master Guild: Elevating Oyster Appreciation

46:17 Future Plans and Aspirations

49:26 Conclusion and Farewell

Links:

ShuckerPaddy Website & Shucking Video: (https://shuckerpaddy.ca/)

Oyster Master Guild website (https://oystermasterguild.com/)

The Oyster Companion, A Field Guide, by Patrick McMurray (https://www.amazon.com/Oyster-Companion-Field-Guide/dp/0228101581)

Swissmar website for ShuckerPaddy’s oyster knives (https://www.swissmarshop.com/collections/shucker-paddy?srsltid=AfmBOopO7v7EaWbeSJU3sdQmPljlgGN_UwWOdtMMBgWgOmWfWRyKpLMK)

Video of the 2024 World Oyster Opening Championships, Galway, Ireland (https://www.naroomaoysterfestival.com/watch-world-oyster-opening-championships/#:~:text=The%20world%20title%20is%20currently,his%20winning%20streak%20from%202023.)

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Oyster Truths: Balancing Hype with Reality

In this special April Fool's episode of Ology, host Kevin Cox offers a humorous and critical take on the world of oysters, addressing some lesser-discussed challenges and downsides. While oysters are often celebrated for their environmental benefits and taste, Kevin and his guests delve into aspects like the physical unattractiveness of oysters, the demanding and often thankless nature of oyster farming, and the sometimes overhyped claims regarding flavor and aphrodisiac effects. Despite the lighter tone and some April Fool's exaggerations, the episode emphasizes the continued importance and value of oysters in ecology and aquaculture. Kevin concludes by reaffirming the dedication of oyster enthusiasts and the ecological significance of oysters, promising to return with fresh insights after a learning break.

00:00 Introduction to Oyster Ology

00:45 The Dark Side of Oysters

01:57 Oyster Anatomy and Eating Challenges

04:12 The Hardships of Oyster Farming

07:33 The Aphrodisiac Myth

08:54 The Realities of Oyster Farming

09:44 April Fools!

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In this episode of OYSTER-ology, we hear from Dan Martino, author of The Oyster Book, A Chronicle of the World’s Most Fascinating Shellfish - Past, Pesent, and Future (Agate 2024). Dan and I discuss the recent publication of this, his first book. In our conversation Dan shares both serious and lighthearted insights into why he wrote the book, detailing his experiences overcoming local resistance and emphasizing the importance of transparency and education in aquaculture. He talks about the rich content of his book, including the history, present state, and future of oysters, and how the book has evolved into a valuable resource and even a textbook for understanding and starting an oyster farm. We also talk about broader topics like climate change, ocean acidification and the ecological significance of oysters. This very lively discussion highlights the transformation from an educational struggle to understand oysters into a comprehensive guide for enthusiasts, wannabe farmers and academic students of aquaculture.

Dan was also a guest in a prior episode where he spoke about his creating and running Cottage City Oysters, on Martha’s Vinyard (S1, Ep17). 

00:00 Welcome to OYSTER-ology

00:11 The Inspiration Behind 'The Oyster Book'

00:56 Challenges and Transparency in Oyster Farming

01:59 Educational Outreach and Public Interest

02:43 The Birth of the Oyster Farm Tour

03:57 Writing 'The Oyster Book' During the Pandemic

05:38 The Comprehensive Guide to Oyster Farming

06:08 Publishing Success and Public Reception

15:31 Technical Insights: Diploids vs. Triploids

20:44 Environmental Impact and Future of Oyster Farming

31:56 The Writing Process and Book Promotion

35:36 Future Plans and Final Thoughts

Links:

The Oyster Book at Amazon. (https://www.amazon.com/Oyster-Book-Chronicle-Fascinating-Shellfish_Past)

Cottage City Oysters website (https://cottagecityoysters.com/)

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Exploring the North Carolina Oyster Trail with Bill Husted: Promoting Aquaculture and Future of Oyster Tourism

In this episode of OYSTER-ology, we wander down the North Carolina Oyster Trial with Bill Husted, a key member of the North Carolina Oyster Trail Executive Committee, and learn about the trail's origin, development, and purpose. Bill spent his professional career in the information technology industry, starting in software development before transitioning to the business side. Now retired, he’s a volunteer with the Oyster Trail where he helps lead the recruitment and spread the word of what it’s all about. The trail is designed to help travelers seeking oysters to connect with oyster-related businesses including farms, restaurants, tour outfits and others within North Carolina. It’s a win/win for both sides and enhances the overall sustainability of the entire oyster industry throughout the state. In our conversation Bill discusses his personal involvement, the structure of the trail, and the broader goals of promoting the North Carolina oyster industry through tourism. Our conversation also highlights the growth in public interest and the efforts to maintain a sustainable oyster industry while fostering community engagement. It’s all part of a bigger effort in North Carolina to build and implement a collaborative plan, called the Oyster Blueprint. But from a public perspective, much of the power of this plan begins with the Oyster Trail, and its design is intended to promote excellent oysters to hungry eaters. 

00:00 Introduction to Oysterology

00:28 Discovering the North Carolina Oyster Trail

01:01 Formation and Purpose of the Oyster Trail

02:30 Personal Journey into the Oyster Industry

03:02 Hands-On Experience with Oysters

04:17 Structure and Membership of the Oyster Trail

06:27 Navigating the Oyster Trail

08:28 Outreach and Events

11:17 Challenges and Regulations in Oyster Farming

18:39 Future Plans and Expansion

21:48 Conclusion and Personal Reflections

Links:

North Carolina Oyster Trail website: (https://ncoystertrail.org/)

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Oysters, Heritage, and Heart: A Conversation with the Oyster Ninja, Gardner Douglas

This episode of OYSTER-ology, Kevin sits down with Gardner Douglas, aka The Oyster Ninja, who shares his life story and his passion for oysters. Gardner discusses his upbringing on the Eastern Shore of Virginia, being raised by his grandmother, and learning to shuck oysters from his father later in life. He talks about his journey from working multiple jobs to discovering his passion for shucking oysters and becoming a nationally ranked oyster shucker. Gardner also describes his military service and his entrepreneurial spirit, which led him to start his mobile oyster bar, S.S.Shucking Service and the interesting story behind its name.

Besides telling some of his shucking stories and secrets, which includes shucking for the Obamas, Gardner reveals insights into his podcast, The Oyster Ninja, the longest lasting oyster-focused podcast which he launched after being inspired by a friend's suggestion to share his oyster experiences. Through The Oyster Ninja, Garner aims to unveil the stories of people within the oyster industry, focusing on education and oyster culture. He reflects on the challenges and rewards of producing the podcast, from brainstorming to handling all aspects of production himself. Throughout the interview, Gardner highlights the importance of quality in oyster shucking, the significance of family and tradition, and his role in representing African American oyster shuckers. The episode is filled with heart, humor and humility and shows the true and remarkable man behind the Zukin hood.

00:00 Introduction to Gardner Douglas, the Oyster Ninja

00:34 Fan Mail and Podcast Beginnings

02:21 Childhood and Family Background

07:32 Discovering Oysters and Family Legacy

09:23 Military Service and Personal Growth

13:14 Current Life and Business Ventures

19:21 Shucking Techniques and Traditions

27:04 Oyster Education and Culture

29:29 Understanding the Oyster Experience

29:41 Nationally Ranked Shucker: A Personal Journey

30:47 Competing in Oyster Shucking Competitions

33:03 The Art of Shucking: Techniques and Tools

37:40 The Oyster Ninja Podcast: Origins and Inspirations

40:35 Challenges and Rewards of Podcasting

45:56 Oyster Industry Insights and Personal Reflections

53:40 Future Plans and Contact Information

Links:

The Oyster Ninja Podcast (https://oysterninja.libsyn.com/)

S.S.Shucking Service Facebook page  (https://www.facebook.com/samshuckingservices/)

Vincent Leggit, Founder of Blacks of the Chesapeake, Oyster Ninja podcast episode (https://oysterninja.libsyn.com/vincent-leggett?utm_source=listennotes.com&utm_campaign=Listen+Notes&utm_medium=websit)

Shucker Magazine (https://www.facebook.com/profile.php?id=61558450333114)

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