This post is part of a series. Click here to read Part One. Click here to read Part Two.
This post is part of a series. Click here to read Part One. “I’ve long believed that good food, good eating, is all about risk. Whether we’re talking about unpasteurized Stilton, raw oysters or working for organized crime ‘associates,’ food, for me, has always been an adventure.” — Anthony
A couple weeks ago, I got an email from Elizabeth, owner of West Marin Food & Farm Tours, inviting me to attend an all-day oyster tasting tour in Marin.
As many of you know, small, sustainable farms are under attack in America and around the world. Oyster farms are no exception. I’ve been reading about the dirty politics surrounding Drakes Bay Oyster Farm and my blood is boiling.
I took my daughter her to the pediatrician the other day for year two-year check up. I was shocked to find out that she is slightly anemic. 10-12 is normal; she’s an 8.
We are so lucky to live in Los Angeles and be able to eat fresh oysters for breakfast at the farmer’s market.
Every Saturday morning, Kate and I go to the Santa Monica Farmer’s Market and eat oysters for breakfast. This is a photo of her last weekend. She looks cranky but it’s really impatience. You can see the pile of shells on her lap, and she’s pointing and saying, “More!”