I have a theory.  It’s a theory about oysters, and housekeeping, and how they’re related. It’s unfortunate that the Internet has given us tools to test these kinds of theories, because it means I can’t just keep going around talking through my hat. So, in a Starving first, I’m going to solicit your input in [...]

In a just-right world, each of the 70,000 oysters that are this year’s crop would reach deep-cupped, three-inch perfection some time between October and December, and demand would be such that we’d ship the very last of them for somebody’s New Year’s Eve party. Then we’d close up shop, and start thinking about next year. [...]

It’s all oysters, all the time, here at Starving. But don’t blame me. Blame Kate. Kate, who writes about her own food procurement adventures at Living the Frugal Life, asked a very good question on the previous oyster post. To save you the trouble of looking for it, I print it here, almost in its [...]

We’ve started harvesting oysters in earnest. Every Thursday we take a shipment to New Bedford, where it gets loaded on a refrigerated truck bound for New York. It lands at the Brooklyn Terminal Market, where our wholesaler picks it up. We made the decision early on that we would keep our operation small. We want [...]