Skip to main content

THE GREENE SPACE IS SUPPORTED BY YOU.

Donate $10 a month or more to support us and all the programs you love from WNYC, WQXR, and your favorite podcasts.

Oyster Soirée: A Deep Dive into the Flavors, Climate Issues, and Societal History of Half Shells

Food for Thought | Presented by The Greene Space x MoFAD

Originally Aired: Tuesday, October 27, 2020

Overview

 

Learn how to shuck oysters like a pro and prepare three different types of oyster toppings in a demo led by Ben “Moody” Harney, owner of Mother Shuckers, a nomadic oyster cart based in Brooklyn that harkens back to the days when New York City was a bustling port town with oyster carts lining the streets.

Hear from Scott Maurer, oyster farmer and owner of the Louisiana Oyster Co., a sustainable oyster company working to save Gulf Coast Oysters from the devastating effects of climate change.

In a talk led by international oyster expert Julie Qiu of In a Half Shell , Washington State University professor Kathleen Whalen, Ben Harney and historian Skip Finley, author of Whaling Captains of Color: American’s First Meritocracy, will discuss the African American history of oysters, including the legacy of Thomas Downing, a Black oysterman and an abolitionist who was known in the late 1800’s as the Oyster King of New York.

As part of your ticket, you have the option of ordering 24 oysters (and a shucking knife) from The Louisiana Oyster Co. that will be shipped to your door anywhere in the United States in time for the program. Note: Tickets that include the oyster box must be ordered by October 18th. Please provide the correct shipping address at check-out.

We look forward to an evening of shucking, slurping, and good conversation with you!

Production Partners

Tags

The Greene Space is funded by you.

Make a monthly donation of $10 a month to support all our Greene Space shows and the programs you love from WNYC, WQXR and your favorite podcasts.