In this all Brooklyn episode, Darin bellies up to the proverbial bar with William Elliot, the Executive Bar Director and Managing Partner of Maison Premiere. William and Darin dive deep into the bar’s history as they talk about The Maison Premiere Almanac, out now on Potter. They also chat about...

Darin is joined by author and legendary bon vivant, Nils Bernstein, whose new book The Joy of Oysters was released on Artisan this week. They chat about the oyster's current mainstream moment, the internal connection of this ingredient, and the perfect soundtrack to shuck to. Then it’s into the archives...

Jeremy Sewall is the chef and partner of Row 34, a neighborhood oyster and beer bar with four locations throughout New England. On this week's episode, Jeremy shares his love and passion for seafood, which is something he developed from a very young age growing up in New England and...

This week Aarón and Zarela are pleased to be joined by Benito Molina to talk about seafood in Ensenada and beyond. Chef Molina is the owner and chef of multiple restaurants in Ensenada, Baja California including Manzanilla, and he was thrilled to represent his people on MasterChef Latino. Working together...

The ocean’s finite supply is vulnerable to overfishing and environmental degradation. We look at what sustainable seafood really means.

High Water Festival in Charleston, SC is an annual music and arts experience curated by the band Shovels and Rope. Every year since it's inception, an oyster education component has been led by Seaborn Oyster Company. The founder, Cyrus Buffum has New England ties and a family history of close...

Our guest today is Tamar Haspel. Tamar is a columnist for the Washington Post. Her column UNEARTHED focuses on the intersection of food and science. She's a force of nature -- and food. In High School she was awarded the Teacher's Pest Award for her incessant curiosity and willingness to...

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. Then, we climb on deck to understand how lobsters and fishermen are being impacted by the...

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? Did you know you can fill an entire hour of radio talking about...

This week Zarela and Aarón go on a culinary tour of Baja California's Valle de Guadalupe with their guide, Colman Andrews. Colman has been writing about food and wine for decades and is currently a senior editor at 24/7 Wall St. He has traveled extensively throughout baja california, and his...