Photo: Meryl (Flickr)
The most important part of this dish is not to overcook your oysters. You want to cook them until they smile. The little edges around the oysters are going to start to wrinkle up and smile at you.
And your guests will smile when they try this oyster stew. Chef Daniel Orr makes it sound so easy.
We go oyster fishing in the Pearl Lagoon basin of Nicaragua, where tons and tons of wild oysters are a short paddle away.
Then birds! Harvest Public Media looks at the disappearing habitat for Midwestern pheasants.
And, our resident chicken farmer Jana Wilson talks about why she thinks it’s important to give her hens a break from laying eggs.
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Stories On This Episode
As farmers across the Midwest have plowed up grassland to grow more corn and soybeans, habitat for grassland birds has become increasingly scarce.
Even if you can't get your hands on oysters fresh from the ocean, this soup from Pearl Lagoon will be a tasty dish to warm you during the cold months.
Here in the Midwest we don't have many oysters around so we wait until the winter months when the oysters are at their best for shipping to the Midwest.
While it's normal for chickens to take a break from laying this time of year, there are other factors that may be reducing the number of eggs you're getting.
Encourage your guests to shake the night away with this Ball jar cocktail. Create several of these drinks in advance and then let your guests do the mixing.