October 16, 2025 • 29 mins
Eva and Maite kick off season three by cracking open the tiny but mighty oyster: a once democratic delicacy, ancient symbol, natural water filter, and cornerstone of coastal economies. They dive into food idioms and the oyster’s reputation as an aphrodisiac. Plus, they welcome actor Demián Bichir to the show.
For more on oyster farming check out: https://www.billionoysterproject.org/
See omnystudio.com/listener for privacy information.
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Episode Transcript
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Speaker 1 (00:01):
Pun intended, pun intended. The world is your oyster.
Speaker 2 (00:06):
This is so exciting. I love oysters. Do you love oysters?
Speaker 3 (00:11):
I love them raw, just like that from the shell.
No lime, no mignon net. I have no coca. Not
because I want to taste the sea. I want to
taste the brine. I want to taste the brine, yes,
I want to. I just want to taste the ocean.
Speaker 2 (00:30):
I'm a true Mexican and I like it with lemon
and tabasco Chile, I mean any chili that's around. But
when I was doing searching for Spain and friends, they
are very sacred about raw oysters, and because the regions
(00:51):
in which you get these certain types or species, to
taste the species, they forbid you putting anything on it.
No lemon, no no cocktail, sauce, no vinegar, nothing.
Speaker 4 (01:04):
I was in Galicia and we were doing a shot.
Speaker 2 (01:05):
And I had eaten raw seafood all day long this
day that I could not put another oyster in my
mouth or anything. And they were like, oh, we just
need this shot for the bumper and it's going to
be great for the promo. So I asked the waiter,
I was like, could you give me some lemon and tabasco.
Speaker 4 (01:21):
And he goes no.
Speaker 5 (01:24):
I was like that, oh yeah.
Speaker 3 (01:26):
I go oh, okay, you don't have it, and he goes, no,
we have it, but no, you can't have any I
couldn't have it.
Speaker 4 (01:33):
They were like, you're going to ruin the oyster.
Speaker 6 (01:35):
I was like, okay, my name is Evil Longoria and
I am my Trajon And Welcome to.
Speaker 2 (01:47):
Hungry for History, a podcast that explores our past and
present through food.
Speaker 3 (01:52):
On every episode, we'll talk about the history of some
of our favorite dishes, ingredients, and beverages.
Speaker 1 (01:57):
From our culture. So make yourself at home when Britchell.
Speaker 4 (02:04):
Welcome to season three.
Speaker 1 (02:05):
Everyone.
Speaker 2 (02:06):
We are so excited for all the special episodes that
we've got planned this year.
Speaker 4 (02:10):
We have so many exciting things to talk about.
Speaker 2 (02:13):
We got a three part series coming up about revolution
and food, American Revolution, French Revolution and how it related
to food.
Speaker 3 (02:22):
I know, I can't wait for that series. And we
also have some really fun ones planned, like the history
of the food critic.
Speaker 2 (02:29):
Yeah, like who put them in charge? We are kicking
off this season though, with the Oyster, because the world
is your oyster. And I can't wait because I've been
in France learning and eating.
Speaker 4 (02:43):
And there is a ton of history on the oysters,
you know, the oyster. I didn't know this, but.
Speaker 1 (02:51):
It seemed appropriate. It's appropriate, it's appropriate.
Speaker 4 (02:54):
To cheers to season three.
Speaker 2 (02:57):
But over the centuries, you know, oysters have been a
staple of ancient diets. And I've always thought, I've assumed
they've been a symbol of luxury and decadence, but they
were actually a cornerstone of coastal economies. Their nature's water filters,
and humans have been eating oysters for a very long time.
Speaker 3 (03:16):
Correct, thousands and thousands of years, I mean about one
hundred and sixty five thousand years. It is what is believed,
like archaeologists have discovered these things called emittens that are
trash heaps, trash heaps of oyster shells along the coastlines
of Asia and Africa and Europe. And so they'd show
(03:37):
us that coastal communities have been getting together to eat
oysters well before farming, well before cities, and well before
written languages even existed.
Speaker 2 (03:48):
So this proves that humans are older than two thousand
years old too.
Speaker 3 (03:52):
I had never before I started researching this episode, I
had never really considered the oyster as such. An important
food and such a cornerstone of communities, and how you
know now they feel so special and luxurious.
Speaker 1 (04:07):
But at one point they were everywhere and there were
tons of them. Ancient Athenians used to scratch names onto
oyster shells or ceramic shards, and they called these oster
khan to vote politicians into exile.
Speaker 3 (04:23):
So our word ostracize is related to the word oyster,
no way.
Speaker 2 (04:29):
So when you're ostracized, it comes from somebody wrote your
name on an oyster shell to vote you out of
political office. Exactly, Well we should we should maybe bring
that back.
Speaker 1 (04:42):
I think we should. Here's oster con Here's a question.
Speaker 4 (04:49):
Is it true that oysters are in aphrodisiac?
Speaker 3 (04:52):
Well, the ancient Romans believe that they were in aphrodisiac,
and so the Romans emperors ship them from the British
Isle and France to keep them right. So there's this
idea that they were. So the legendary eighteenth century Venetian
writer and adventure and one of history's most famous lovers, Casanova,
(05:13):
he claimed that the oysters were the secret to his stamina.
So there are packed with zinc, and this is a
mineral that is plays a key role in boosting testosterone,
and more testosterone equals to higher libido in both men
and women. And they also have amino acids that help
stimulate the sex hormone. So there's that, but there's also
(05:34):
just this legend of you know, Casanova's rumored to have
eaten fifty oysters for breakfast in romantic seaside dinners.
Speaker 1 (05:42):
So it's it's partly science, mostly lore.
Speaker 4 (05:47):
So there's never been like a study about it.
Speaker 3 (05:50):
They do have zinc, and they do have these special
amino acids. But you know, when you're having an oyster
and they're such a symbol of luxury, and you usually
have them with some sort of beautiful you know, champagne
or some beautiful white wine, and there's just something very
very sensual.
Speaker 1 (06:08):
About the whole thing.
Speaker 3 (06:09):
So that adds to this association between the oyster and aphrodisiacs.
Speaker 4 (06:16):
Interesting. Well, I love the phrase the world is your oyster?
Where did it come from? Because that doesn't I mean,
an oyster is.
Speaker 2 (06:23):
So small, like it when you dissect the dital the
world is your oyster. When you dissect it, it's like
the word like are you saying my world is small?
Like where does this come from? The same.
Speaker 1 (06:36):
Ah, I never really thought about it, you were, because
it's so tiny.
Speaker 3 (06:40):
So we first see it in Shakespeare and his play
The Merrywives of Windsor in sixteen oh two, and one
of the characters, Falstaff, says, why then the world's mine oyster,
which I with sword will open? So back then it
meant I'll take what I want from life by force
(07:01):
if I have to.
Speaker 1 (07:01):
And they're hard, you know.
Speaker 3 (07:03):
To shuck an oyster is really really hard.
Speaker 1 (07:08):
It depends on frying species.
Speaker 4 (07:10):
It depends on the species, and it depends if you
know how.
Speaker 2 (07:13):
Because I I've shucked the many oysters in there, it's
not that hard. But if you don't know what you're doing,
you definitely can cut yourself for sure.
Speaker 1 (07:20):
Well, I clearly don't know what I'm doing when I
shuck an oyster.
Speaker 2 (07:23):
Well, I mean, I've been with so many fishermen in
the last two years, and they've all shown me different techniques,
and they pop right.
Speaker 4 (07:30):
I mean they're like pup, pup, pup pup. I mean
they do it so easy.
Speaker 2 (07:34):
So I feel like I've become quite an expert at
shucking an oyster.
Speaker 1 (07:38):
I need a lesson. I need a lesson for the Yeah, I'm.
Speaker 4 (07:42):
Going to give you a lesson because there's two ways
you could do it.
Speaker 1 (07:44):
Okay, but yeah, it's normally very hard. But this idea of.
Speaker 3 (07:48):
You know, by prying open an oyster to get the
pearl inside, and today it means the world is full
of opportunity, like go claim it. So you know, the
saying has evolved over time. My favorite place to eat
oysters is the Oyster Bar in New York City's Grand
Central Station.
Speaker 1 (08:05):
Have you been there?
Speaker 3 (08:06):
No?
Speaker 1 (08:07):
What what it is? Where you take the train?
Speaker 3 (08:11):
Yes, they have a huge oyster bar and it's fantastic.
Speaker 1 (08:16):
It's always just packed. It's so much fun.
Speaker 2 (08:19):
I do feel like we can't talk about oysters and
not talk about New York City.
Speaker 4 (08:24):
So that's after the break. Don't go anywhere.
Speaker 2 (08:35):
How the heck do oysters reproduce? Am I the only
one that thinks of these weird things while I'm sleeping
at night.
Speaker 1 (08:41):
Of oysters have sex?
Speaker 3 (08:45):
No, you're not, clearly, because I think about this stuff
all the time and oysters are fascinating. So most oysters
start their lives as male, and then as they grow
older and build up energy, many of them switch to female.
But sometimes they switch back depending on what the population
(09:10):
around them needs. So if we need more female, they'll
switch to female if they want it.
Speaker 1 (09:16):
Nature is flexible, Nature is fluid. It blows my mind.
Speaker 3 (09:22):
So when the water worms wherever they are in the world,
and spring and summer males release sperm and females release
millions of tiny, tiny little eggs into the ocean, and
the ocean becomes this giant mixing bowl.
Speaker 1 (09:37):
And then if the timing is.
Speaker 3 (09:38):
Right, these tiny teeny weeny little sperm and eggs meat,
and the fertilized eggs becomes this little swimming larvae called spat.
Speaker 1 (09:49):
And after about the show coming. So these little spats
are swimming around, swimming around, and then they attach themselves
onto a heart service and sometimes this other heart surface
is discarded oyster shell, and then that's where they just
stay for life, and they start growing.
Speaker 3 (10:06):
This little spat starts growing layer by layer by layer,
and they're filtering water, they're building reefs, and sometimes they're
making pearls. And this is where they live for the
rest of their lives.
Speaker 4 (10:19):
Attached to as hard surface.
Speaker 3 (10:22):
Yeah, and this rhythm, it's like this ancient rhythm of
reproduction has sustained coastlines, cultures and cuisines around the world
of coastal communities for millions of years.
Speaker 1 (10:35):
Yeah, doesn't that blow your mind? That blows my mind?
Does It does?
Speaker 2 (10:38):
But it makes sense because, like I said, when I
did search in Spain the Galic episode, we really did
a deep dive into oysters. And then when I did
searching for France in Brittany, another deep dive. No pun intended,
because you don't have to go that deep, but I
got to like rotate the oysters and they're all like
I was like, so wait, I'm so confuse, and you
(11:01):
have to have a license and they only allow a
certain amount of people to farm the oysters, and it's
a whole thing. So wow, I guess the oyster farms
does this whole reproduction system in that area, you know
what I mean. So then it's all reproduced just there,
so that makes more sense. I love that oysters taste brainy,
(11:24):
like the sea.
Speaker 1 (11:25):
Met too, and they and that they all taste different.
Speaker 3 (11:27):
You know, you said you prefer the tiny ones that
are really salty rather than the big ones that are
a little sweeter. So basically, oysters act as little water
filters or nature's water filters, so they drawn seawater and
then they trap the little bits of plankton and algae
to eat, and then they pump out what they don't need, right,
they pump out the clean water. So they're feeding themselves
(11:50):
and they're cleaning the ocean at the same time. So
when you eat an oyster, you're literally tasting the currents,
the tide, the algae blooms, you're literally tasting the sea.
Speaker 2 (12:02):
So that's why if you eat an oyster from like
a cold, rocky Atlantic bay, that would taste salty or sharp,
and sometimes they're smaller, and one from like the warm
waters of the Gulf of Mexico, those taste slightly sweeter.
Speaker 1 (12:18):
Yeah, yeah, totally, totally.
Speaker 3 (12:20):
So a single oyster can filter up to fifty gallons
of water a day, So if you imagine thousands of
them together in a reef, they're cleaning the water system,
They clear the cloudy water, they prevent algae from taking over,
and they even help seagrass grow by letting more sunlight
reach the ocean floor.
Speaker 4 (12:39):
Mind blowing.
Speaker 2 (12:40):
The other thing I was fascinated by was that all
oysters don't make pearls, because I thought all oysters make pearls,
and one of.
Speaker 4 (12:48):
The oyster farmers was like, no, no, those are the
pearl oysters.
Speaker 2 (12:51):
And I was like, oh, there's a specific oyster that
makes the pearl.
Speaker 3 (12:57):
Yeah, I thought that they all made pearls too. They
all have the capacity to make pearls, but some of
them are just like little rocks, right, But it's the
specific pearl oysters are cultivated in the South Pacific or
in Japan.
Speaker 1 (13:09):
So at one point in history.
Speaker 3 (13:10):
New York contained New York Harbor contained roughly half of
the entire world's oysters.
Speaker 4 (13:16):
New York Yes was when was this what point in history?
Speaker 3 (13:21):
So the Lenape people who originally lived in this area
that what is now New York Harbor had been harvesting
oysters sustainably for thousands of years. You know, these middens
that I mentioned at the beginning, the oldest evidence of
oyster middens in the Atlantic day to around sixty nine
to fifty BC in what is now New York City.
(13:42):
And so they identified Archaeologists have identified different types of middens,
some kitchen ones that also had knots and bones and
tools and other fruits scraps, and those were you know,
they were prepping oysters to eat and then also processing middens.
There were smoking oysters or drying oysters for winter provisions,
and these were bartered in trade with other inland people
(14:04):
like the Iroquois. And when European colonists arrived, they were
really stunned by the abundance of oysters in the area,
and they quickly commercialized them.
Speaker 1 (14:14):
By the eighteen hundreds, in New York City, oysters were
sold on every everywhere, on street corners and saloons and
oyster cellars. They were just everybody.
Speaker 3 (14:22):
People could get drunk and oyster cellars for pennies, just
drink and eat oysters. And in New York Harbor alone,
in the eighteen hundreds more than half a billion.
Speaker 1 (14:32):
Oysters a year were harvested. Oh my god, isn't that crazy?
Speaker 4 (14:37):
That is a lot of oysters.
Speaker 1 (14:40):
Who ate them?
Speaker 3 (14:41):
Though?
Speaker 4 (14:41):
Who in New York were eating the oysters?
Speaker 3 (14:43):
Everybody was eating them. It was one of these woods
that was totally democratic.
Speaker 1 (14:47):
They were everywhere.
Speaker 3 (14:48):
They could be served raw in these oyster cellars, and
then by the later eighteen hundreds.
Speaker 1 (14:54):
They could serve be served bake like oysters.
Speaker 3 (14:57):
Rockefeller and a fancy Fifth Avenue restaurants, so they were
the food for the people, and they were also a luxury.
And there were parallels of this in Victorian London.
Speaker 4 (15:08):
Where did oyster bar come from?
Speaker 2 (15:10):
Like, because I feel like every time I ate oysters,
it's usually had an oyster bar, Like when did the
bar park come in?
Speaker 3 (15:17):
Yeah, Well, they had these oyster sellers back then, like
in the eighteenth nineteenth century London and also New York,
and they were these kind of informal bars. They were
cramped and people served oysters like raw or pickled and
pies and stews, and people would drink them not with
champagne but with cheap beer or with gin. And some
of them were respectable and some of them became associated
(15:38):
with gambling and prostitution.
Speaker 1 (15:41):
And so that was in New York.
Speaker 3 (15:42):
But they also had them in London at this time,
and in London they catered to all social classes. Even
Charles Dickens mentioned them in his novels a lot, so
it really just how common they were in urban life.
Speaker 2 (15:55):
I guess the most famous recipe is oyster's Rockefeller, right,
And I'm assuming that game from New York.
Speaker 3 (16:01):
That's New Orleans. Actually, what New Orleans? Yeah, why Antoine's
restaurant in New Orleans. The owner this guy named Jules
al Katore. He ran out of es cargo during a
snail shortage, and so he grabbed oysters, put some herbs,
some butter, some breadcrumbs in them, and he named them
(16:22):
after Rockefeller, who was the richest man in America at
the time. And he said that the sauce was beat
was as rich as a Rockefeller. And it's remained a
signature in and Antoine's and just around the world. Don't
go anywhere after the break we talk oysters with a
very special guest.
Speaker 2 (16:56):
Obviously Brands and England they're also known for oysters as well,
not just New York.
Speaker 3 (17:01):
So this idea, this dual identity of oysters that we're
talking about, it made the oyster's democratic.
Speaker 1 (17:05):
But then we just ate too many of them, you know.
Speaker 3 (17:07):
By the late nineteenth century, over harvesting, pollution, the Industrial
Revolution just decimated oyster beds. They shifted from cheap street
food to high end delicacy.
Speaker 1 (17:19):
Because we're talking about the oysters. When you taste an oyster,
you taste like the sea. But then suddenly it was dangerous.
Speaker 4 (17:24):
Yeah to eat that.
Speaker 2 (17:26):
I was researching this of like why is there way
more food poisoning in general in the United States than
anywhere else. But other countries, especially with oysters, have much
stronger regulations in regards to oyster farming and very environmentally
sustainable practices. You must plant other things for the biodiversity
(17:47):
of the oyster farms.
Speaker 4 (17:49):
They only give a certain amount of licenses per year.
Speaker 2 (17:51):
Like it's super regulated, way more regulated than the US.
Speaker 5 (17:55):
And it's a lot of this.
Speaker 2 (17:57):
Dump sewage, dumping oils bills, I mean, of course would
affect a supply. So what about oysters in Latin America,
because you know, as a Mexican, they're like they're very
popular in Mexico.
Speaker 3 (18:11):
Thousands of year old middens have been discovered all over
Latin America and coastal areas, so Maya fishers in the
in the Yugatan communities in Panama and Colombia and Brazil.
So for the Maya they were food and they were
also currency. And so these shells of an oyster called
(18:33):
a spondel us, it's a kind of a thorny oyster.
We're used to create jewelry and decorative objects and we're
traded with jade, with obsidian with cacao with maize between
inland cities. Post conquests, they were bustling in port cities
like Veracruza in Brazil, so they were sold in street
(18:55):
sALS and open end markets basically everywhere. Just like in
New York and in London, they crossed class boundaries. I
recently had a chance to chat with them. Mbcheated about
his new show and then Tista, Jack the Ripper inspired
story set in nineteenth century Vera Cruz, and of course talk.
Speaker 1 (19:14):
Oysters Vimyan vicheed.
Speaker 3 (19:17):
I'm so excited to welcome you to Hungry for History
if I was very upset that she couldn't join today.
So I want to talk to you about food, but
first I want to talk to you about your product, Dentista,
inspired by Jack the Ripper but based on a novel by.
Speaker 1 (19:34):
Called The Foreign Visitor.
Speaker 3 (19:35):
So you play no Alasco Black, you play a forensic dentist.
My great grandfather was a dentist from Vera Cruz, born
in the nineteenth century Francisco past Vegas.
Speaker 1 (19:47):
Wow from Vera Cruz.
Speaker 3 (19:49):
So which is another reason why I was so interested
in this. But Vera Cruz helds so much weight. I
think in this story, and the original novel takes place
in Balbaraiso, which is a port city, and then all
of a sudden it's transplanted to Vera Cruz. And when
I was watching the first episode, it's like so many
different accents, so many different people in Vera Cruz is
(20:12):
the crossroads of Africa and indigenous European. So what made
Verra Gruz such a perfect place for Dentista.
Speaker 7 (20:21):
Well, first of all, thank you so much Mite for
the invitation to be here.
Speaker 5 (20:27):
And he's hungry for history. I'm always hungry, So this
is my topic. Show you know this. This is part
of the reasons.
Speaker 7 (20:35):
Why I thought it was a phenomenal project to be
a part of. I think it's a natural way to go.
If you're thinking, how do we bring this character, take
him from Europe and put it on this side of
the planet. Pretty much every entry into this side of
the planet was through the El gordfol A Mexico gor
(20:57):
for Mexico, not the American.
Speaker 8 (20:59):
No, the americ continued forever and ever, but it was
the port of entry into anyone, you know, for anybody
who wanted to venture into this side of the planet.
Speaker 7 (21:14):
So it only makes sense that Jack the Ripper came
through there, and uh, and as you said, you know,
such a beautiful period of time, and it's such a
beautiful everything.
Speaker 5 (21:25):
You know, the fashion and the food and the buildings
and the.
Speaker 7 (21:30):
Los Las carosas the Los Cavaiostinia. It had all the
French influence and and that that was like it was
like fresh and beautiful and elegant and flamboyant and all
of that. Right, So, since Julio has wrote that for
(21:52):
you know, and and Chile and all that, when they
adapted the story to you so we could do it
in Mexico, it was only natural, you know, it was
it happened naturally. And I thought it was he was
a big, big asset, you know. I think it's it's
it's part of the virtues of the series.
Speaker 1 (22:11):
We kicked off we're starting season three.
Speaker 3 (22:13):
We kicked off season one in veracrus Iva was there
working and I met her and it's so fascinating and
it's not something a part of the of Mexico that
you really ever see portrayed, or at least that I
haven't really seen portrayed. And you have just the vanilla
(22:33):
and the tobacco and then the coffee, and then and
the ernand Cortes enter through there, and then you're seeing
the Portfdiato, all of the French influence, and and then
the African you know, the enslaved Africans came through there,
and the sugar plantations. If I were to have an
equivalent in the US, it's almost like New Orleans. Was
there anything by doing this project that you learned about
(22:57):
this area, this region that was that was new, that
was surprising any one particular thing.
Speaker 7 (23:03):
My job as an actor is to know more about
pretty much life.
Speaker 5 (23:09):
Everything I know is because of my characters.
Speaker 7 (23:12):
Because once I have to go into any specific profession,
I never go shy into it.
Speaker 5 (23:19):
I always try to go deep into it.
Speaker 7 (23:22):
I just jump off the cliffs, abandon myself and the
hope tool land on my feet, you know. And so yes,
you learn many things. But being Mexican and haven't haven't
been in Bedack Grums many many times, and knowing my
own you know, history lessons and stuff and all that,
pretty much everything was in place, you know, And I've
(23:45):
been to it a cruise, of course, several many, many times.
And and that particular time and place it was, it
was It's a beautiful period.
Speaker 5 (23:54):
Time that I love, that I personally love.
Speaker 7 (23:57):
So the biggest challenge for us was to recreate that
it's the most perfect and pristine way possible, and I
think we achieved that.
Speaker 3 (24:11):
And I want to shift a little bit to food.
So you've played a cook in Tarantino's Hateful Eight.
Speaker 1 (24:17):
And also and let the Right One in.
Speaker 3 (24:18):
So you've played a cook and so alongside acting, you
have this deep passion for food and cooking.
Speaker 1 (24:25):
Where does that come from?
Speaker 5 (24:27):
You know your history and you know my history.
Speaker 7 (24:30):
That's yeah, Well I play a cook and I love cooking.
I personally cook pretty much, you know, three times a
day really every day. Oh yeah, all kinds of things.
And I became even better during the pandemic, you know.
And the good thing about that now is that whatever
(24:53):
any dish that you think that you want to try,
they're like a million and two tutorials everywhere. You know,
like in five minutes you'll learn how to do this
and that you know all that The rest is only passion,
and the rest is choosing the right elements.
Speaker 5 (25:09):
And that's pretty much the same way you do theater.
Speaker 7 (25:12):
And that's how you make a TV show, and that's
how you make a film.
Speaker 3 (25:16):
Our first episode is about oysters.
Speaker 1 (25:19):
How do you feel about oysters? Are you a fan? Yes?
Speaker 9 (25:23):
No?
Speaker 1 (25:23):
How do you like to eat them? There are a
lot of oysters in Meta Cruz.
Speaker 7 (25:27):
If you love a good show, a good TV show,
or a good book, or a good pawn or a
good uh theater play or you know, a good symphony orchestra,
a good opra.
Speaker 5 (25:40):
If you love that, you have to love oysters, you know.
Speaker 7 (25:43):
And if you don't love oysters, then we can talk.
Speaker 5 (25:47):
You know, we can't continue the conversation. Like Anthony Bourdain
used to say.
Speaker 7 (25:51):
You know, I don't have any respect for anyone who
doesn't take the rebuy media rare. You know that territory.
I'm gonna I'm a ree buy lover. So oh boy,
that's that's how you take it. I love oysters. And
I'll tell you one thing. This is so funny because
when we were kids, my father used to take us,
(26:13):
my father and my mother of course, uh our parents
used to take us on Sundays. There were two two
luxuries that we will you know, take, what would you like,
uh a more level professor or ostix more little professor.
Speaker 5 (26:40):
It was a man who was a.
Speaker 9 (26:44):
Teacher who on weekends he will bake in his house
this morning, pos that was.
Speaker 7 (26:55):
The only day, and he will serve it like royalty,
like for for royalty. And then was this, you know,
huge seafood place. And my brothers and I would open
up with a Copela cameroon, Cotell cameroon.
Speaker 5 (27:18):
It is pleas, it is plasm.
Speaker 8 (27:26):
That was.
Speaker 5 (27:26):
That was a wicked.
Speaker 7 (27:27):
That was a wicked and up until today, I'm always
looking for a great place for oysters, you know, and
I I appreciate that very much.
Speaker 5 (27:36):
What I do is that I like the goodies.
Speaker 7 (27:39):
You know, sometimes maybe a drople lime here, a drople lemon,
maybe a little bit of a vinegar type of.
Speaker 5 (27:48):
Dressing, or a little bit of this and that. But
but but I always try the movie. You know.
Speaker 7 (27:53):
That's that's when you savor you know the origin of
it and where they come from, and then you know.
Speaker 5 (28:00):
And that sess glorious. I mean is eh, if it's.
Speaker 7 (28:05):
Late at night, boy, if you opened up with a Martinium,
then your dozen of oysters, then we can talk.
Speaker 1 (28:13):
That's life. That's yes, that was.
Speaker 5 (28:22):
Thank you so much.
Speaker 2 (28:26):
Well, look, every slurp of a brainy oyster tells a
story about class, about environment, about a coastline migration. These
ecosystems that really sustain us when we take care of them.
Speaker 1 (28:40):
Cheers to these oysters.
Speaker 4 (28:42):
Don't forget to leave us a message or rate us.
We love hearing from y'all.
Speaker 1 (28:47):
Huge thanks to them. MBT.
Speaker 3 (28:48):
You can watch his new show and then these says
streaming on vix Bye, thank you.
Speaker 2 (28:56):
Hungry for History is a hyphen Media production in partnership
with Heart's Michael Bura podcast Network.
Speaker 3 (29:02):
For more of your favorite shows, visit the iHeartRadio app,
Apple Podcasts, or wherever you get your podcasts
Pun intended, pun intended. The world is your oyster.
Speaker 2 (00:06):
This is so exciting. I love oysters. Do you love oysters?
Speaker 3 (00:11):
I love them raw, just like that from the shell.
No lime, no mignon net. I have no coca. Not
because I want to taste the sea. I want to
taste the brine. I want to taste the brine, yes,
I want to. I just want to taste the ocean.
Speaker 2 (00:30):
I'm a true Mexican and I like it with lemon
and tabasco Chile, I mean any chili that's around. But
when I was doing searching for Spain and friends, they
are very sacred about raw oysters, and because the regions
(00:51):
in which you get these certain types or species, to
taste the species, they forbid you putting anything on it.
No lemon, no no cocktail, sauce, no vinegar, nothing.
Speaker 4 (01:04):
I was in Galicia and we were doing a shot.
Speaker 2 (01:05):
And I had eaten raw seafood all day long this
day that I could not put another oyster in my
mouth or anything. And they were like, oh, we just
need this shot for the bumper and it's going to
be great for the promo. So I asked the waiter,
I was like, could you give me some lemon and tabasco.
Speaker 4 (01:21):
And he goes no.
Speaker 5 (01:24):
I was like that, oh yeah.
Speaker 3 (01:26):
I go oh, okay, you don't have it, and he goes, no,
we have it, but no, you can't have any I
couldn't have it.
Speaker 4 (01:33):
They were like, you're going to ruin the oyster.
Speaker 6 (01:35):
I was like, okay, my name is Evil Longoria and
I am my Trajon And Welcome to.
Speaker 2 (01:47):
Hungry for History, a podcast that explores our past and
present through food.
Speaker 3 (01:52):
On every episode, we'll talk about the history of some
of our favorite dishes, ingredients, and beverages.
Speaker 1 (01:57):
From our culture. So make yourself at home when Britchell.
Speaker 4 (02:04):
Welcome to season three.
Speaker 1 (02:05):
Everyone.
Speaker 2 (02:06):
We are so excited for all the special episodes that
we've got planned this year.
Speaker 4 (02:10):
We have so many exciting things to talk about.
Speaker 2 (02:13):
We got a three part series coming up about revolution
and food, American Revolution, French Revolution and how it related
to food.
Speaker 3 (02:22):
I know, I can't wait for that series. And we
also have some really fun ones planned, like the history
of the food critic.
Speaker 2 (02:29):
Yeah, like who put them in charge? We are kicking
off this season though, with the Oyster, because the world
is your oyster. And I can't wait because I've been
in France learning and eating.
Speaker 4 (02:43):
And there is a ton of history on the oysters,
you know, the oyster. I didn't know this, but.
Speaker 1 (02:51):
It seemed appropriate. It's appropriate, it's appropriate.
Speaker 4 (02:54):
To cheers to season three.
Speaker 2 (02:57):
But over the centuries, you know, oysters have been a
staple of ancient diets. And I've always thought, I've assumed
they've been a symbol of luxury and decadence, but they
were actually a cornerstone of coastal economies. Their nature's water filters,
and humans have been eating oysters for a very long time.
Speaker 3 (03:16):
Correct, thousands and thousands of years, I mean about one
hundred and sixty five thousand years. It is what is believed,
like archaeologists have discovered these things called emittens that are
trash heaps, trash heaps of oyster shells along the coastlines
of Asia and Africa and Europe. And so they'd show
(03:37):
us that coastal communities have been getting together to eat
oysters well before farming, well before cities, and well before
written languages even existed.
Speaker 2 (03:48):
So this proves that humans are older than two thousand
years old too.
Speaker 3 (03:52):
I had never before I started researching this episode, I
had never really considered the oyster as such. An important
food and such a cornerstone of communities, and how you
know now they feel so special and luxurious.
Speaker 1 (04:07):
But at one point they were everywhere and there were
tons of them. Ancient Athenians used to scratch names onto
oyster shells or ceramic shards, and they called these oster
khan to vote politicians into exile.
Speaker 3 (04:23):
So our word ostracize is related to the word oyster,
no way.
Speaker 2 (04:29):
So when you're ostracized, it comes from somebody wrote your
name on an oyster shell to vote you out of
political office. Exactly, Well we should we should maybe bring
that back.
Speaker 1 (04:42):
I think we should. Here's oster con Here's a question.
Speaker 4 (04:49):
Is it true that oysters are in aphrodisiac?
Speaker 3 (04:52):
Well, the ancient Romans believe that they were in aphrodisiac,
and so the Romans emperors ship them from the British
Isle and France to keep them right. So there's this
idea that they were. So the legendary eighteenth century Venetian
writer and adventure and one of history's most famous lovers, Casanova,
(05:13):
he claimed that the oysters were the secret to his stamina.
So there are packed with zinc, and this is a
mineral that is plays a key role in boosting testosterone,
and more testosterone equals to higher libido in both men
and women. And they also have amino acids that help
stimulate the sex hormone. So there's that, but there's also
(05:34):
just this legend of you know, Casanova's rumored to have
eaten fifty oysters for breakfast in romantic seaside dinners.
Speaker 1 (05:42):
So it's it's partly science, mostly lore.
Speaker 4 (05:47):
So there's never been like a study about it.
Speaker 3 (05:50):
They do have zinc, and they do have these special
amino acids. But you know, when you're having an oyster
and they're such a symbol of luxury, and you usually
have them with some sort of beautiful you know, champagne
or some beautiful white wine, and there's just something very
very sensual.
Speaker 1 (06:08):
About the whole thing.
Speaker 3 (06:09):
So that adds to this association between the oyster and aphrodisiacs.
Speaker 4 (06:16):
Interesting. Well, I love the phrase the world is your oyster?
Where did it come from? Because that doesn't I mean,
an oyster is.
Speaker 2 (06:23):
So small, like it when you dissect the dital the
world is your oyster. When you dissect it, it's like
the word like are you saying my world is small?
Like where does this come from? The same.
Speaker 1 (06:36):
Ah, I never really thought about it, you were, because
it's so tiny.
Speaker 3 (06:40):
So we first see it in Shakespeare and his play
The Merrywives of Windsor in sixteen oh two, and one
of the characters, Falstaff, says, why then the world's mine oyster,
which I with sword will open? So back then it
meant I'll take what I want from life by force
(07:01):
if I have to.
Speaker 1 (07:01):
And they're hard, you know.
Speaker 3 (07:03):
To shuck an oyster is really really hard.
Speaker 1 (07:08):
It depends on frying species.
Speaker 4 (07:10):
It depends on the species, and it depends if you
know how.
Speaker 2 (07:13):
Because I I've shucked the many oysters in there, it's
not that hard. But if you don't know what you're doing,
you definitely can cut yourself for sure.
Speaker 1 (07:20):
Well, I clearly don't know what I'm doing when I
shuck an oyster.
Speaker 2 (07:23):
Well, I mean, I've been with so many fishermen in
the last two years, and they've all shown me different techniques,
and they pop right.
Speaker 4 (07:30):
I mean they're like pup, pup, pup pup. I mean
they do it so easy.
Speaker 2 (07:34):
So I feel like I've become quite an expert at
shucking an oyster.
Speaker 1 (07:38):
I need a lesson. I need a lesson for the Yeah, I'm.
Speaker 4 (07:42):
Going to give you a lesson because there's two ways
you could do it.
Speaker 1 (07:44):
Okay, but yeah, it's normally very hard. But this idea of.
Speaker 3 (07:48):
You know, by prying open an oyster to get the
pearl inside, and today it means the world is full
of opportunity, like go claim it. So you know, the
saying has evolved over time. My favorite place to eat
oysters is the Oyster Bar in New York City's Grand
Central Station.
Speaker 1 (08:05):
Have you been there?
Speaker 3 (08:06):
No?
Speaker 1 (08:07):
What what it is? Where you take the train?
Speaker 3 (08:11):
Yes, they have a huge oyster bar and it's fantastic.
Speaker 1 (08:16):
It's always just packed. It's so much fun.
Speaker 2 (08:19):
I do feel like we can't talk about oysters and
not talk about New York City.
Speaker 4 (08:24):
So that's after the break. Don't go anywhere.
Speaker 2 (08:35):
How the heck do oysters reproduce? Am I the only
one that thinks of these weird things while I'm sleeping
at night.
Speaker 1 (08:41):
Of oysters have sex?
Speaker 3 (08:45):
No, you're not, clearly, because I think about this stuff
all the time and oysters are fascinating. So most oysters
start their lives as male, and then as they grow
older and build up energy, many of them switch to female.
But sometimes they switch back depending on what the population
(09:10):
around them needs. So if we need more female, they'll
switch to female if they want it.
Speaker 1 (09:16):
Nature is flexible, Nature is fluid. It blows my mind.
Speaker 3 (09:22):
So when the water worms wherever they are in the world,
and spring and summer males release sperm and females release
millions of tiny, tiny little eggs into the ocean, and
the ocean becomes this giant mixing bowl.
Speaker 1 (09:37):
And then if the timing is.
Speaker 3 (09:38):
Right, these tiny teeny weeny little sperm and eggs meat,
and the fertilized eggs becomes this little swimming larvae called spat.
Speaker 1 (09:49):
And after about the show coming. So these little spats
are swimming around, swimming around, and then they attach themselves
onto a heart service and sometimes this other heart surface
is discarded oyster shell, and then that's where they just
stay for life, and they start growing.
Speaker 3 (10:06):
This little spat starts growing layer by layer by layer,
and they're filtering water, they're building reefs, and sometimes they're
making pearls. And this is where they live for the
rest of their lives.
Speaker 4 (10:19):
Attached to as hard surface.
Speaker 3 (10:22):
Yeah, and this rhythm, it's like this ancient rhythm of
reproduction has sustained coastlines, cultures and cuisines around the world
of coastal communities for millions of years.
Speaker 1 (10:35):
Yeah, doesn't that blow your mind? That blows my mind?
Does It does?
Speaker 2 (10:38):
But it makes sense because, like I said, when I
did search in Spain the Galic episode, we really did
a deep dive into oysters. And then when I did
searching for France in Brittany, another deep dive. No pun intended,
because you don't have to go that deep, but I
got to like rotate the oysters and they're all like
I was like, so wait, I'm so confuse, and you
(11:01):
have to have a license and they only allow a
certain amount of people to farm the oysters, and it's
a whole thing. So wow, I guess the oyster farms
does this whole reproduction system in that area, you know
what I mean. So then it's all reproduced just there,
so that makes more sense. I love that oysters taste brainy,
(11:24):
like the sea.
Speaker 1 (11:25):
Met too, and they and that they all taste different.
Speaker 3 (11:27):
You know, you said you prefer the tiny ones that
are really salty rather than the big ones that are
a little sweeter. So basically, oysters act as little water
filters or nature's water filters, so they drawn seawater and
then they trap the little bits of plankton and algae
to eat, and then they pump out what they don't need, right,
they pump out the clean water. So they're feeding themselves
(11:50):
and they're cleaning the ocean at the same time. So
when you eat an oyster, you're literally tasting the currents,
the tide, the algae blooms, you're literally tasting the sea.
Speaker 2 (12:02):
So that's why if you eat an oyster from like
a cold, rocky Atlantic bay, that would taste salty or sharp,
and sometimes they're smaller, and one from like the warm
waters of the Gulf of Mexico, those taste slightly sweeter.
Speaker 1 (12:18):
Yeah, yeah, totally, totally.
Speaker 3 (12:20):
So a single oyster can filter up to fifty gallons
of water a day, So if you imagine thousands of
them together in a reef, they're cleaning the water system,
They clear the cloudy water, they prevent algae from taking over,
and they even help seagrass grow by letting more sunlight
reach the ocean floor.
Speaker 4 (12:39):
Mind blowing.
Speaker 2 (12:40):
The other thing I was fascinated by was that all
oysters don't make pearls, because I thought all oysters make pearls,
and one of.
Speaker 4 (12:48):
The oyster farmers was like, no, no, those are the
pearl oysters.
Speaker 2 (12:51):
And I was like, oh, there's a specific oyster that
makes the pearl.
Speaker 3 (12:57):
Yeah, I thought that they all made pearls too. They
all have the capacity to make pearls, but some of
them are just like little rocks, right, But it's the
specific pearl oysters are cultivated in the South Pacific or
in Japan.
Speaker 1 (13:09):
So at one point in history.
Speaker 3 (13:10):
New York contained New York Harbor contained roughly half of
the entire world's oysters.
Speaker 4 (13:16):
New York Yes was when was this what point in history?
Speaker 3 (13:21):
So the Lenape people who originally lived in this area
that what is now New York Harbor had been harvesting
oysters sustainably for thousands of years. You know, these middens
that I mentioned at the beginning, the oldest evidence of
oyster middens in the Atlantic day to around sixty nine
to fifty BC in what is now New York City.
(13:42):
And so they identified Archaeologists have identified different types of middens,
some kitchen ones that also had knots and bones and
tools and other fruits scraps, and those were you know,
they were prepping oysters to eat and then also processing middens.
There were smoking oysters or drying oysters for winter provisions,
and these were bartered in trade with other inland people
(14:04):
like the Iroquois. And when European colonists arrived, they were
really stunned by the abundance of oysters in the area,
and they quickly commercialized them.
Speaker 1 (14:14):
By the eighteen hundreds, in New York City, oysters were
sold on every everywhere, on street corners and saloons and
oyster cellars. They were just everybody.
Speaker 3 (14:22):
People could get drunk and oyster cellars for pennies, just
drink and eat oysters. And in New York Harbor alone,
in the eighteen hundreds more than half a billion.
Speaker 1 (14:32):
Oysters a year were harvested. Oh my god, isn't that crazy?
Speaker 4 (14:37):
That is a lot of oysters.
Speaker 1 (14:40):
Who ate them?
Speaker 3 (14:41):
Though?
Speaker 4 (14:41):
Who in New York were eating the oysters?
Speaker 3 (14:43):
Everybody was eating them. It was one of these woods
that was totally democratic.
Speaker 1 (14:47):
They were everywhere.
Speaker 3 (14:48):
They could be served raw in these oyster cellars, and
then by the later eighteen hundreds.
Speaker 1 (14:54):
They could serve be served bake like oysters.
Speaker 3 (14:57):
Rockefeller and a fancy Fifth Avenue restaurants, so they were
the food for the people, and they were also a luxury.
And there were parallels of this in Victorian London.
Speaker 4 (15:08):
Where did oyster bar come from?
Speaker 2 (15:10):
Like, because I feel like every time I ate oysters,
it's usually had an oyster bar, Like when did the
bar park come in?
Speaker 3 (15:17):
Yeah, Well, they had these oyster sellers back then, like
in the eighteenth nineteenth century London and also New York,
and they were these kind of informal bars. They were
cramped and people served oysters like raw or pickled and
pies and stews, and people would drink them not with
champagne but with cheap beer or with gin. And some
of them were respectable and some of them became associated
(15:38):
with gambling and prostitution.
Speaker 1 (15:41):
And so that was in New York.
Speaker 3 (15:42):
But they also had them in London at this time,
and in London they catered to all social classes. Even
Charles Dickens mentioned them in his novels a lot, so
it really just how common they were in urban life.
Speaker 2 (15:55):
I guess the most famous recipe is oyster's Rockefeller, right,
And I'm assuming that game from New York.
Speaker 3 (16:01):
That's New Orleans. Actually, what New Orleans? Yeah, why Antoine's
restaurant in New Orleans. The owner this guy named Jules
al Katore. He ran out of es cargo during a
snail shortage, and so he grabbed oysters, put some herbs,
some butter, some breadcrumbs in them, and he named them
(16:22):
after Rockefeller, who was the richest man in America at
the time. And he said that the sauce was beat
was as rich as a Rockefeller. And it's remained a
signature in and Antoine's and just around the world. Don't
go anywhere after the break we talk oysters with a
very special guest.
Speaker 2 (16:56):
Obviously Brands and England they're also known for oysters as well,
not just New York.
Speaker 3 (17:01):
So this idea, this dual identity of oysters that we're
talking about, it made the oyster's democratic.
Speaker 1 (17:05):
But then we just ate too many of them, you know.
Speaker 3 (17:07):
By the late nineteenth century, over harvesting, pollution, the Industrial
Revolution just decimated oyster beds. They shifted from cheap street
food to high end delicacy.
Speaker 1 (17:19):
Because we're talking about the oysters. When you taste an oyster,
you taste like the sea. But then suddenly it was dangerous.
Speaker 4 (17:24):
Yeah to eat that.
Speaker 2 (17:26):
I was researching this of like why is there way
more food poisoning in general in the United States than
anywhere else. But other countries, especially with oysters, have much
stronger regulations in regards to oyster farming and very environmentally
sustainable practices. You must plant other things for the biodiversity
(17:47):
of the oyster farms.
Speaker 4 (17:49):
They only give a certain amount of licenses per year.
Speaker 2 (17:51):
Like it's super regulated, way more regulated than the US.
Speaker 5 (17:55):
And it's a lot of this.
Speaker 2 (17:57):
Dump sewage, dumping oils bills, I mean, of course would
affect a supply. So what about oysters in Latin America,
because you know, as a Mexican, they're like they're very
popular in Mexico.
Speaker 3 (18:11):
Thousands of year old middens have been discovered all over
Latin America and coastal areas, so Maya fishers in the
in the Yugatan communities in Panama and Colombia and Brazil.
So for the Maya they were food and they were
also currency. And so these shells of an oyster called
(18:33):
a spondel us, it's a kind of a thorny oyster.
We're used to create jewelry and decorative objects and we're
traded with jade, with obsidian with cacao with maize between
inland cities. Post conquests, they were bustling in port cities
like Veracruza in Brazil, so they were sold in street
(18:55):
sALS and open end markets basically everywhere. Just like in
New York and in London, they crossed class boundaries. I
recently had a chance to chat with them. Mbcheated about
his new show and then Tista, Jack the Ripper inspired
story set in nineteenth century Vera Cruz, and of course talk.
Speaker 1 (19:14):
Oysters Vimyan vicheed.
Speaker 3 (19:17):
I'm so excited to welcome you to Hungry for History
if I was very upset that she couldn't join today.
So I want to talk to you about food, but
first I want to talk to you about your product, Dentista,
inspired by Jack the Ripper but based on a novel by.
Speaker 1 (19:34):
Called The Foreign Visitor.
Speaker 3 (19:35):
So you play no Alasco Black, you play a forensic dentist.
My great grandfather was a dentist from Vera Cruz, born
in the nineteenth century Francisco past Vegas.
Speaker 1 (19:47):
Wow from Vera Cruz.
Speaker 3 (19:49):
So which is another reason why I was so interested
in this. But Vera Cruz helds so much weight. I
think in this story, and the original novel takes place
in Balbaraiso, which is a port city, and then all
of a sudden it's transplanted to Vera Cruz. And when
I was watching the first episode, it's like so many
different accents, so many different people in Vera Cruz is
(20:12):
the crossroads of Africa and indigenous European. So what made
Verra Gruz such a perfect place for Dentista.
Speaker 7 (20:21):
Well, first of all, thank you so much Mite for
the invitation to be here.
Speaker 5 (20:27):
And he's hungry for history. I'm always hungry, So this
is my topic. Show you know this. This is part
of the reasons.
Speaker 7 (20:35):
Why I thought it was a phenomenal project to be
a part of. I think it's a natural way to go.
If you're thinking, how do we bring this character, take
him from Europe and put it on this side of
the planet. Pretty much every entry into this side of
the planet was through the El gordfol A Mexico gor
(20:57):
for Mexico, not the American.
Speaker 8 (20:59):
No, the americ continued forever and ever, but it was
the port of entry into anyone, you know, for anybody
who wanted to venture into this side of the planet.
Speaker 7 (21:14):
So it only makes sense that Jack the Ripper came
through there, and uh, and as you said, you know,
such a beautiful period of time, and it's such a
beautiful everything.
Speaker 5 (21:25):
You know, the fashion and the food and the buildings
and the.
Speaker 7 (21:30):
Los Las carosas the Los Cavaiostinia. It had all the
French influence and and that that was like it was
like fresh and beautiful and elegant and flamboyant and all
of that. Right, So, since Julio has wrote that for
(21:52):
you know, and and Chile and all that, when they
adapted the story to you so we could do it
in Mexico, it was only natural, you know, it was
it happened naturally. And I thought it was he was
a big, big asset, you know. I think it's it's
it's part of the virtues of the series.
Speaker 1 (22:11):
We kicked off we're starting season three.
Speaker 3 (22:13):
We kicked off season one in veracrus Iva was there
working and I met her and it's so fascinating and
it's not something a part of the of Mexico that
you really ever see portrayed, or at least that I
haven't really seen portrayed. And you have just the vanilla
(22:33):
and the tobacco and then the coffee, and then and
the ernand Cortes enter through there, and then you're seeing
the Portfdiato, all of the French influence, and and then
the African you know, the enslaved Africans came through there,
and the sugar plantations. If I were to have an
equivalent in the US, it's almost like New Orleans. Was
there anything by doing this project that you learned about
(22:57):
this area, this region that was that was new, that
was surprising any one particular thing.
Speaker 7 (23:03):
My job as an actor is to know more about
pretty much life.
Speaker 5 (23:09):
Everything I know is because of my characters.
Speaker 7 (23:12):
Because once I have to go into any specific profession,
I never go shy into it.
Speaker 5 (23:19):
I always try to go deep into it.
Speaker 7 (23:22):
I just jump off the cliffs, abandon myself and the
hope tool land on my feet, you know. And so yes,
you learn many things. But being Mexican and haven't haven't
been in Bedack Grums many many times, and knowing my
own you know, history lessons and stuff and all that,
pretty much everything was in place, you know, And I've
(23:45):
been to it a cruise, of course, several many, many times.
And and that particular time and place it was, it
was It's a beautiful period.
Speaker 5 (23:54):
Time that I love, that I personally love.
Speaker 7 (23:57):
So the biggest challenge for us was to recreate that
it's the most perfect and pristine way possible, and I
think we achieved that.
Speaker 3 (24:11):
And I want to shift a little bit to food.
So you've played a cook in Tarantino's Hateful Eight.
Speaker 1 (24:17):
And also and let the Right One in.
Speaker 3 (24:18):
So you've played a cook and so alongside acting, you
have this deep passion for food and cooking.
Speaker 1 (24:25):
Where does that come from?
Speaker 5 (24:27):
You know your history and you know my history.
Speaker 7 (24:30):
That's yeah, Well I play a cook and I love cooking.
I personally cook pretty much, you know, three times a
day really every day. Oh yeah, all kinds of things.
And I became even better during the pandemic, you know.
And the good thing about that now is that whatever
(24:53):
any dish that you think that you want to try,
they're like a million and two tutorials everywhere. You know,
like in five minutes you'll learn how to do this
and that you know all that The rest is only passion,
and the rest is choosing the right elements.
Speaker 5 (25:09):
And that's pretty much the same way you do theater.
Speaker 7 (25:12):
And that's how you make a TV show, and that's
how you make a film.
Speaker 3 (25:16):
Our first episode is about oysters.
Speaker 1 (25:19):
How do you feel about oysters? Are you a fan? Yes?
Speaker 9 (25:23):
No?
Speaker 1 (25:23):
How do you like to eat them? There are a
lot of oysters in Meta Cruz.
Speaker 7 (25:27):
If you love a good show, a good TV show,
or a good book, or a good pawn or a
good uh theater play or you know, a good symphony orchestra,
a good opra.
Speaker 5 (25:40):
If you love that, you have to love oysters, you know.
Speaker 7 (25:43):
And if you don't love oysters, then we can talk.
Speaker 5 (25:47):
You know, we can't continue the conversation. Like Anthony Bourdain
used to say.
Speaker 7 (25:51):
You know, I don't have any respect for anyone who
doesn't take the rebuy media rare. You know that territory.
I'm gonna I'm a ree buy lover. So oh boy,
that's that's how you take it. I love oysters. And
I'll tell you one thing. This is so funny because
when we were kids, my father used to take us,
(26:13):
my father and my mother of course, uh our parents
used to take us on Sundays. There were two two
luxuries that we will you know, take, what would you like,
uh a more level professor or ostix more little professor.
Speaker 5 (26:40):
It was a man who was a.
Speaker 9 (26:44):
Teacher who on weekends he will bake in his house
this morning, pos that was.
Speaker 7 (26:55):
The only day, and he will serve it like royalty,
like for for royalty. And then was this, you know,
huge seafood place. And my brothers and I would open
up with a Copela cameroon, Cotell cameroon.
Speaker 5 (27:18):
It is pleas, it is plasm.
Speaker 8 (27:26):
That was.
Speaker 5 (27:26):
That was a wicked.
Speaker 7 (27:27):
That was a wicked and up until today, I'm always
looking for a great place for oysters, you know, and
I I appreciate that very much.
Speaker 5 (27:36):
What I do is that I like the goodies.
Speaker 7 (27:39):
You know, sometimes maybe a drople lime here, a drople lemon,
maybe a little bit of a vinegar type of.
Speaker 5 (27:48):
Dressing, or a little bit of this and that. But
but but I always try the movie. You know.
Speaker 7 (27:53):
That's that's when you savor you know the origin of
it and where they come from, and then you know.
Speaker 5 (28:00):
And that sess glorious. I mean is eh, if it's.
Speaker 7 (28:05):
Late at night, boy, if you opened up with a Martinium,
then your dozen of oysters, then we can talk.
Speaker 1 (28:13):
That's life. That's yes, that was.
Speaker 5 (28:22):
Thank you so much.
Speaker 2 (28:26):
Well, look, every slurp of a brainy oyster tells a
story about class, about environment, about a coastline migration. These
ecosystems that really sustain us when we take care of them.
Speaker 1 (28:40):
Cheers to these oysters.
Speaker 4 (28:42):
Don't forget to leave us a message or rate us.
We love hearing from y'all.
Speaker 1 (28:47):
Huge thanks to them. MBT.
Speaker 3 (28:48):
You can watch his new show and then these says
streaming on vix Bye, thank you.
Speaker 2 (28:56):
Hungry for History is a hyphen Media production in partnership
with Heart's Michael Bura podcast Network.
Speaker 3 (29:02):
For more of your favorite shows, visit the iHeartRadio app,
Apple Podcasts, or wherever you get your podcasts
Hosts And Creators
MAITE GOMEZ-REJÓN
Eva Longoria
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