Food for Thought | The Greene Space X MOFAD Presents Oyster Soiree: A Deep Dive Into the Flavors, Climate Issues, and Societal History of Half Shells
Where: Museum of Food and Drink
62 Bayard St., Williamsburg, Brooklyn
718-387-2845 Price: $20
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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 , 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. Additionally, Dr. Kathleen Whalen will speak to the central historic role that Japanese immigrant and Japanese American oyster laborers in Washington State played in creating and facilitating transnational networks in the mid-20th century.
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. *Tickets that include the oyster box must be ordered by October 18th. Please provide the correct shipping address at check-out.Buy tickets/get more info now