2X Canadian Oyster Shucking Champ Jason Woodside interviews The Oyster Ninja

In this episode, I sit down with Dan Worrell of Fallen Pine Oyster Farm to talk about what it really takes to grow Maryland's saltiest oyster—and why clean, healthy water is the ultimate brag. We dig into what makes an oyster salty, how salinity, location, and water quality shape flavor, and why oysters are one of the clearest indicators of a healthy Chesapeake Bay. Dan shares what goes into buying an oyster farm, the reality of transitioning into a fixer-upper aquaculture operation, and the challenges (and rewards) of building something sustainable on the water. We also get into the science and business side of oysters—water quality monitoring, the Chesapeake Bay report, and the very real threats oyster farmers face, including diseases like MSX and Vibrio. Dan breaks down how farmers manage risk while still delivering a safe, high-quality product. Beyond the farm, we talk about selling oysters at festivals versus restaurants, what happens when you crack open a shell and find a pea crab, and how different markets shape the way oysters are grown, graded, and sold. This conversation is part oyster nerd-out, part business lesson, and part love letter to clean water—because when it comes to oysters, the water tells the truth.   https://www.fallenpineoyster.com/  

The Oyster Ninja and the Shuck Squad hit Prince Edward Island for one of the world's most iconic oyster festivals. From cold waters to fast hands, this episode dives into competition life, oyster culture, and the bond between shuckers who travel coast to coast to share their craft.

In this compelling episode, I sit down with podcaster and writer Deb Freeman to explore the vibrant history and ongoing evolution of Black foodways in America. Together, we dive into stories of pioneering figures like Lena Richard — the first Black woman to host a cooking show in 1949 New Orleans — and Thomas Downing, the "New York Oyster King," who elevated oysters in fine dining while advocating for abolition. We also discuss James Hemings, the first American-trained chef in France who rose from slavery to culinary prominence and currently trending Edna Lewis. Beyond history, the conversation covers how Black food culture continues to inspire America today, from grassroots efforts like how oysters and lobster were for poor people and prisoners, to reflections on Juneteenth — what Deb calls the "most American holiday." We talk about the celebraton of legends like Edna Lewis who Deb Freeman produced "Finding Edna Lewis".  Tune in for a thoughtful, flavorful journey through history, culture, and the powerful stories behind the food that brings us together.      

In this episode, we sit down with the Jetty Rock Foundation to explore how they're reshaping the narrative around New Jersey oysters. We dive into their innovative Oyster Master Guild Partnership, discuss their bold vision for 2025 grounded in three core pillars.  Learn about the critical role of shell recycling, the creation of living shorelines, and how these efforts combat environmental challenges while reviving local oyster culture. It's time to break the stigma and celebrate the oyster as a coastal hero.   https://jettyrockfoundation.org  

Today we sit down with Michael Kelly all the way from Ireland.  We have a great conversation about oyster farming, oyster types in Ireland and even his past time Hurling.   https://kellyoysters.com/     Ireland, with its extensive coastline and favorable conditions, is a major oyster-growing region, with the Pacific oyster (Crassostrea gigas) and the native flat oyster (Ostrea edulis) being the primary species farmed.   In Irish oyster farming, young oysters are grown in bags on trestles placed on the shore, accessible only at low tide, allowing them to feed on plankton brought in by the tides, and are then transferred to the seabed for further growth.  These trestles keep the oysters above the seabed and provide the perfect environment for the oysters to feed as the tide brings in the natural nutritious food supply of plankton from the Atlantic Ocean. Because the sea temperatures around Ireland are too low to allow spawning, these oysters are reared in hatcheries.

In this episode, we sit down with Adam Colquhoun, owner of Oyster Boy Toronto (located at 872 Queen St W, Toronto, Canada) to shuck open the world of oysters, seafood, and restaurant success. Adam shares his journey in the oyster industry, from sourcing the freshest Canadian oysters to curating the perfect seafood dining experience. We also discuss: 🦪 The evolution of microbreweries in Canada and their impact on seafood pairings 🦪 Navigating COVID-19 challenges and rebuilding a restaurant post-pandemic 🦪 Hiring the best restaurant staff and creating a passionate team 🦪 Why giving 100% in the seafood business is essential for long-term success If you're a seafood lover, an aspiring restaurant owner, or just fascinated by Toronto's best oyster bars, this episode is packed with insider knowledge, industry insights, and inspiring stories. 🎧 Tune in now and get ready to explore the world of fresh oysters, craft beer, and restaurant resilience with one of Toronto's most well-known seafood experts! #Oysters #SeafoodToronto #RestaurantSuccess #Microbreweries #OysterBar #TorontoEats #FreshSeafood #FoodIndustry #Podcast    

How can Oysters Relate to Real Life issues?

In this powerful episode of the Oyster Ninja Podcast, we sit down with Khanh Nguyen, a talented oyster shucker and chef, to explore his inspiring journey to sobriety. He opens up about his struggles with addiction, the challenges he faced, and how he found a new purpose through the art of oyster shucking. Learn how Knanh a.k.a Dr. Oyster turned his life around, his passion for oysters, and his plans to inspire others in the culinary world. This episode is packed with heartfelt stories, resilience, and hope for anyone seeking inspiration or curious about the transformative power of oysters and community.

In this fascinating episode of the Oyster Ninja Podcast, I sit down with Mike Manyak, owner of Sapidus Farms, nestled in the Great Wicomico near the Rappahannock River and Chesapeake Bay. Mike shares his journey from being a teacher to becoming a full-time oyster farmer, along with insights into running one of the only local oyster hatcheries in the area. We dive into the intricacies of oyster farming, the unique ecosystem of the Great Wicomico, and the passion that fuels his work. But the conversation takes an unexpected turn as we bond over our mutual curiosity about the unexplained—spirits, UFOs, and the mysteries that keep life intriguing. Get ready for an episode that's as briny as it is otherworldly.     https://www.happyoystersva.com/home

Jason from Banjo Oyster interviews The Oyster Ninja and takes an entirely new perspective on asking questions. We discuss the shucking journey and what makes an oyster shucker.   Use code OysterNinja https://www.etsy.com/shop/BanjoShuckingTools?ref=profile_header