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zakruti.com » Dish recipes » Eater
What It Takes to Farm 10, 000 Oysters a Week in Freezing Temperatures How to Make It

What It Takes to Farm 10, 000 Oysters a Week in Freezing Temperatures How to Make It

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Rating: 4.0; Vote: 1
This week chef Katie Pickens learns about farming three types of oysters from the frigid waters of Scarborough, Maine Walter: Katie, It's so refreshing to see someone who loves their job. Recently in the scallop ports of NJ. A lot of WWI mustard gas (dumped in the ocean after WWI)has been disturbed, and gotten into and killed the seafood of NJ. Turning the hardshells green. Nobody wants a green anything! Thanks for your hard work!
Date: 2020-05-20

Comments and reviews: 5


You can tell Abigail Carroll is really passionate about oysters and her farm in Maine. Her passion and hard work is inspiring and can clearly be felt when she's talking about the product she makes. These are the kind of businesses I love seeing! Thanks for sharing, Eater.
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The disease she mentions is flesh eating bacteria vibrio vulnificus - its a disgusting disease that blooms in warm waters. It has been around since ancient times and may be why the middle eastern religions are against shell fish consumption
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Here on the Eastern Shore of Maryland I would once again adore the flavor of raw oysters and seaside clams. but the doctor says no. for 10 years I have opined. on the last of my days however I will consume to my hearts delight.
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Eater, please get rid of this director and go back to whoever was making this show fun. These last few episodes are just a dog chasing its tail. Katie, blink twice if you need help!
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I like it how Katie instead of standing there and talking about what their doing, she actually does it, she gets involved, shes not afraid of work/ to try new things.
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