NJ Says 'NO' to Oysters and All They Have to Offer

Tuesday, February 10, 2015

New York and New Jersey have startlingly different policies on the bivalve, which can help clean dirty waters and mitigate storm surges from hurricanes.

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The Brian Lehrer Show

Bring Back the Oysters

Tuesday, April 22, 2014

The Billion Oyster Project is restoring oyster beds to New York Harbor. Billion Oyster Project Director Pete Malinowski, also aquaculture program director at the New York Harbor School, and his students, Beni Nedrick and Erin Nolan, explain why it's beneficial for the health of the waterways, marine life and how the shellfish might protect coastal areas from future storm surges.

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FDA Issues Warning On Shellfish from NY Harbor

Friday, July 20, 2012

If you have a hankering for some oysters this weekend, you might want to avoid the ones harvested from New York's Oyster Bay. The Food and Drug Administration is warning people not to eat raw or partially cooked shellfish harvested from the bay because they have been linked to cases of foodborne illness in several states.


The Leonard Lopate Show

How to Shuck an Oyster

Friday, August 05, 2011

On today's show Rebecca Charles, Chef and owner of Pearl Oyster Bar, made a lobster roll on the air and talked about the many ways of preparing seafood this summer. Listen to that interview here.

Last fall, champion oyster shucker John Bil, from Prince Edward Island, demonstrated his skills on the Leonard Lopate Show. He and Chef Ted Grant, an instructor at the Culinary Institute of Canada, explained the ins and outs of oysters and shellfish. Listen to that interview here. Watch the video!

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Last Chance Foods

Goodness on the Half Shell, Oyster Power

Friday, December 17, 2010

Widow's Hole Oyster Company's Mike Osinski talks about why oyster size matters and why East Coast oysters taste brinier. Also, check out two recipes for cooking these infamous shellfish at home.


The Leonard Lopate Show

Oyster Shucking

Monday, October 11, 2010

John Bil, a three-time Canadian oyster-shucking champion from Prince Edward Island, demonstrates how to properly shuck an oyster. He and Executive Chef Ted Grant, an instructor at the Culinary Institute of Canada, talk about the ins and outs of oysters and mussels—how to pick the perfect oyster, how to tell when one has gone bad, and how to choose oysters at restaurants.


The Takeaway

Following the Oysters: Oil Gusher's Domino Effect

Friday, July 16, 2010

Oil may have stopped gushing into the Gulf of Mexico yesterday, but the longterm economic damage caused by the BP catastrophe is only beginning to be seen. Workers along the along the Gulf Coast are not the only ones taking a hit. Columnist for The New York Times, Dan Barry found that the oil gusher will have far reaching consequences. He says it will impact everyone from the fishermen who mine the oyster beds in Louisiana to the Minnesota businessmen who rely on crushed oyster shells to be used as poultry feed.



Welcome to New York. Enjoy the Oysters

Thursday, August 20, 2009


New York City is the former oyster capitol of the world. There was a time when New York Harbor had over 350 square miles of oyster beds, half of the world supply. Street-side oyster vendors were as popular as hot dog carts are today. Local oysters were a delicious treat, they cleaned the waterways and they bolstered aquatic wildlife. But oysters have since disappeared from New York Harbor, mostly because of human intervention. Now, there are new efforts to reintroduce them in Jamaica Bay.

Mark Kurlansky, the author of The Big Oyster: History on the Half Shell, and Jeffrey Levinton, distinguished professor of ecology and evolution at SUNY Stony Brook, visit The Brian Lehrer Show to talk about the history of oysters in New York Harbor, and plans to reintroduce them.

Listen to the whole show:

Andrea Bernstein: Let's start with a history. I'm very intrigued by this idea of oysters being sold like hot dogs.

Mark Kurlansky: Well, oysters are an animal that lives in brackish water, which is water that's saltier than fresh water but not as salty as the sea. Estuaries of rivers, places where fresh water dumps into sea water are the ideal climate. New Yorkers too easily forget that the five boroughs of New York City are at the magnificent estuary of the Hudson River and the estuary used to be full of oysters.

That means the East River and the Hudson and out in the harbor around Staten Island and Liberty Island and Ellis Island, which used to be called Big and Little Oyster Island. The coast of the Bronx, back when the Bronx had a non-industrial coast, and the Brooklyn coast into Queens and was all full of oysters. There was this tremendous natural resource that was identified with New York so that, for centuries, if somebody said they were going to New York City, the typical response was 'Enjoy the oysters!' They were sold everywhere.

Bernstein: Until when?

Kurlansky: Until 1927 when the last bed was closed. A process began in the 1880's when they started understanding about germs. There were chronic epidemics in New York history and they never really understood the cause of them. Everybody sort of assumed that it must be caused by foreigners and immigration and poverty. Then they started understanding what really caused things like cholera and developed the ability to trace them. They kept tracing them to oyster beds. One by one, with each disease outbreak, a bed was closed. The last bed, which was in Raritan Bay between Staten Island and New Jersey, was closed in 1927. Then it was over.

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