This week on Meat and Three we’re diving beneath the waves for an episode all about oceans. We visit underwater farms to learn about the current oyster boom and the benefits of growing kelp.

Georgette Moger-Petraske sits down with the band and talks oysters. Did you know a single oyster can filter 40 gallons of water over its lifetime? Did you know oysters are still technically alive when you eat them?

This week Zarela and Aarón go on a culinary tour of Baja California's Valle de Guadalupe with their guide, Colman Andrews.

On today's episode of Wagering Issues, Dave, Nastassia and 1/2 of The Rest are all over the place. Want to know how to impart big pear flavor in cocktails? We've got that. Want to apply to be the in-house Plate Spinner at Booker & Dax? Find out more here.  Afraid to ingest liquid nitrogen?

This episode is all about seafood. Michael shares some of his favorite dishes that he enjoyed in restaurants and replicated at home. He talks about the misunderstood origins of cioppino and lists the reasons he misses California abalone.

On this week's show we welcome the brilliantly talented writer, Alicia Kennedy. Alicia is a food and beverage writer with a heavy focus on veganism.

This week, Matthew shares one of his favorite Thanksgiving recipes: oyster dressing. You can’t make great oyster dressing, without great oysters. In the first half of the show, hear an interview with Thomas Bliss, the Director of The Shellfish Research Laboratory in Brunswick.

Photo by Leslie Hand Feeds 6 to 12 people

Our Moderator Emily gives hard-hitting stories of food in the news to our panelists and they discuss their attitudes and opinions in The Weekly Baste Segment.

Myriam Hendrickx (Master Distiller for Rutte Gin and Food Scientist) and Kevin Joseph (Founder of New York Oyster Week) join us for cocktails and cold smoked oysters!