Join B&G Oysters for the final Explorers Series Master Class on April 5, 2012 with Perry Raso of Matunuck.
Class is from 3:00 PM to 4:00 PM and is $35 per person.
Life Aquatic: Adventures in Oyster Farming Perry Raso started his first shellfish business as a teen. These
days, he’s the proprietor of the Matunuck Oyster Farm and the very busy Matunuck Oyster bar. In his “spare time,” Perry travels to Africa and Asia, teaching aquaculture as a means of boosting healthy seafood stocks, creating jobs in coastal regions, and restoring depleted fish species. Join this master waterman for a fascinating
talk on sustainability, community and innovation, as Perry recounts his adventures a sea and abroad, and shares his signature Matunuck oysters.
To register, contact Jen Pieters, General Manager, B&G Oysters, 550 Tremont St, Boston, MA 02116
or call 617-423-0550.
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We help home shuckers choose the right oyster knives, gloves, kits, and accessories so you can buy confidently and shuck safely.
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A simple, sturdy starting point for home shuckers.
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A better-feeling knife for frequent oyster nights or gifts.
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The Easy Starter Setup
If you are just getting started, keep it simple. A good oyster knife, a cut-resistant glove, and a basic safety guide are enough for most home shuckers.
- One sturdy oyster knife
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- A towel or stable surface
- A quick safety walkthrough before your first oyster
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A nicer upgrade for frequent shuckers, oyster lovers, and gifts.
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Do Not Skip the Glove
A cut-resistant glove is one of the easiest ways to make oyster shucking safer, especially when you are still learning.
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Mollusks at the Harvard Museum of Natural History
New Exhibition, Mollusks: Shelled Masters of the Marine Realm at Harvard Museum of Natural History.
Mollusks: Shelled Masters of the Marine Realm explores the amazing diversity and history of mollusks—snails, clams, squid and other invertebrates that comprise almost a quarter of all known marine species. Visitors will see hundreds of shells from the collections in the Department of Malacology at Harvard's Museum of Comparative Zoology, many of which have never before been on public display. The University’s Museum of Comparative Zoology contains the largest and most diverse private collection of mollusks in the world, with close to 10 million specimens.
Featuring recent discoveries about mollusks’ evolutionary history and ongoing research by Professor Gonzalo Giribet, colleagues and students in the Giribet Laboratory at Harvard University, the Mollusks exhibition will engage the general public in mollusk evolution, ecology, and the many ways in which their lives intersect with ours.
Visitors will learn about the ecology of local bivalves such as oysters or clams that are deliciously edible to humans. They can examine the diversity of snails of the genus Conus, which are some of the most beautiful, but also some of the most deadly. These carnivorous snails make a powerful neurotoxin they use to paralyze their prey. Scientists are using cone snail venom to make new, equally powerful medicines to control chronic and severe pain.
Visitors to Mollusks also will have the opportunity to see a special limited selection of newly-restored glass models of an octopus and other mollusks created in the mid to late 19th century by Bohemian glass artists, Leopold and Rudolph Blaschka, the makers of Harvard’s famed “Glass Flowers.”
The exhibition is funded in part by a grant from the National Science Foundation. Contact the museum to find out if this exhibit is still on display.
About the Harvard Museum of Natural History
With a mission to enhance public understanding and appreciation of the natural world and the human place in it, the Harvard Museum of Natural History draws on the University’s collections and research to present a historic and interdisciplinary exploration of science and nature. More than190,000 visitors annually make it the University’s most-visited museum.
Did you know that some snails are miniscule--smaller than a grain of sand, and that the largest is almost two feet long? In the new exhibition, visitors will see some of the largest specimens, and use magnifiers to examine some of the tiniest.
Featuring recent discoveries about mollusks’ evolutionary history and ongoing research by Professor Gonzalo Giribet, colleagues and students in the Giribet Laboratory at Harvard University, the Mollusks exhibition will engage the general public in mollusk evolution, ecology, and the many ways in which their lives intersect with ours.
Visitors will learn about the ecology of local bivalves such as oysters or clams that are deliciously edible to humans. They can examine the diversity of snails of the genus Conus, which are some of the most beautiful, but also some of the most deadly. These carnivorous snails make a powerful neurotoxin they use to paralyze their prey. Scientists are using cone snail venom to make new, equally powerful medicines to control chronic and severe pain.
Visitors to Mollusks also will have the opportunity to see a special limited selection of newly-restored glass models of an octopus and other mollusks created in the mid to late 19th century by Bohemian glass artists, Leopold and Rudolph Blaschka, the makers of Harvard’s famed “Glass Flowers.”
The exhibition is funded in part by a grant from the National Science Foundation. Contact the museum to find out if this exhibit is still on display.
About the Harvard Museum of Natural History
With a mission to enhance public understanding and appreciation of the natural world and the human place in it, the Harvard Museum of Natural History draws on the University’s collections and research to present a historic and interdisciplinary exploration of science and nature. More than190,000 visitors annually make it the University’s most-visited museum.
Harvard Museum of Natural History is located at 26 Oxford Street, Cambridge. For general information, please see the website at www.hmnh.harvard.edu, or call 617-495-3045.
Photo From a Reader
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| Chloe and Fanny Bay - BC |
Fanny Bay were had at the "Crab Catcher" in La Jolla, CA on 3-15-12. Medium size, meaty at $20/doz.
Had some Carlsbad CA local oysters - not recommend. Slightly milky in mouth feel. Large and vegetal in flavor. Local water was about 56 degrees, relatively clear. Eaten at sushi bar which was otherwise outstanding. A dont-miss: Sushi Ota - outstanding hamachi, aji and toro.
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