Southern Hospitality & Oysters: 8,000 Miles of Flavor, and Friendship
From Augusta to Austin, every mile of this trip deepened my understanding of what hospitality really means. It’s not just service—it’s generosity, pride, and presence. Whether it was shucking for thousands at Jazz Fest or sharing backyard boils with new friends, this journey reminded me that oysters aren’t just food. They’re an invitation. To slow down. To connect. To taste where you are and who you’re with. That’s the soul of the South. And it stays with you.
Shuckers vs. Speed: Why Faster Isn’t Always Better, But Competing Against the Best Can Make You Better
From Maryland to Maine to Philly, every competition I’ve entered has taught me something new—not just about technique, but about respect. Respect for the craft, for the people watching, and most of all, for the oyster. Shucking in competition isn’t just about beating the clock—it’s about showing that you can deliver speed and precision under pressure. That balance is where the real skill lives.
Bridging the Gap: An Oyster Shucker’s Journey
From North Carolina to New Orleans to Texas, this journey showed me how stronger connections between farms and shuckers can elevate the entire industry. Shucking isn’t just about speed—it’s about preserving the story of the oyster, from tide to table.
Between The Tides – Discovering Texas Through Oysters
Experience the flavors of Texas oysters as I journey from initial skepticism to becoming an enthusiastic advocate. Join me as I explore the burgeoning oyster culture in the Lone Star State, highlighting innovative farms and sharing stories of unique tastings from Austin to New York City.