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Farm To Fork: Duxbury Oysters, From Hatchery To Halfshell

In our latest installment of Radio Boston’s food series “Farm to Fork,” we tackle crassostrea virginica — or eastern oysters. And the Latin is appropriate, because at Island Creek Oysters in Duxbury, they’re not just harvesting delicious New England oysters, they have a whole oyster laboratory where they breeding hundreds of thousands of little shellfish.

Guest:

Andy Husband’s Mignonette Recipe:

1 cup aged sherry vinegar
2 shallots, minced
1 tsp freshly cracked black pepper

Mix well. Serve chilled.


Other stories from this show:

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  • Steve Delano

    Island Creek does it again!  Nice piece Meghna

    • Meghna Chakrabarti

      All credit has to go to my partner in crime for this one — producer Dan Mauzy. Dan recorded most of the trip and cut together the final story. Great work. As a reward, we let him eat a couple of the oysters. 

Hosts Meghna Chakrabarti and Anthony Brooks introduce us to newsmakers, big thinkers and artists and bring us stories of relevance to Bostonians here and around the region. Live every weekday at 3.

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