There’s always been this oft-recited piece of advice about oysters: Only eat oysters in months that contain the letter “R” in the name. You know, September, October, December, January. Not June, July, August. But if this is true, how do millions of restaurants sell them year-round to people who seem just fine after eating them?
Long before hot dog carts could be found everywhere, oysters were the ubiquitous food items of New York City; the original street meat.
I reread M.F.K. Fisher‘s masterpiece for maybe the 15th time on a recent afternoon. It‘s short enough to read in one sitting, but I warn you: Make sure you have immediate access to oysters afterward.
Oyster-shucking contests have existed informally since God knows when among the rocky coasts of fishing villages, but in recent years, they’ve become more international, more boozy, more likely to be sponsored by champagne labels or big hot sauce brands.