Shucked

Life on a New England Oyster Farm

De: Erin Byers Murray

Narrado por: Vanessa Johansson

Duración: 9 h y 6 m

Resumen del Editor

Bill Buford's Heat meets Phoebe Damrosch's Service Included in this unique blend of personal narrative, food miscellany, and history.

In March of 2009, Erin Byers Murray ditched her pampered city-girl lifestyle and convinced the rowdy and mostly male crew at Island Creek Oysters in Duxbury, Massachusetts, to let a completely unprepared, aquaculture-illiterate food-and-lifestyle writer work for them for a year to learn the business of oysters. The result is Shucked - part love letter, part memoir, and part documentary about the world's most beloved bivalves.

Providing an in-depth look at the work that goes into getting oysters from farm to table, Shucked shows Erin's full-circle journey through the modern-day oyster-farming process and tells a dynamic story about the people who grow our food and the cutting-edge community of weathered New England oyster farmers who are defying convention and looking ahead.

The narrative also interweaves Erin's personal story - the tale of how a technology-obsessed workaholic learns to slow life down a little bit and starts to enjoy getting her hands dirty (and cold).

This is an audiobook for oyster lovers everywhere but also a great listen for locavores and foodies in general.

©2011 Erin Byers Murray (P)2019 Tantor

Well Written Unique Foodie Memoir

I probably saw this book nearly ten years ago in a fancy Boston hotel room; after browsing a few pages I knew I wanted to finish it, but the hotel copy wasn't for sale (and I didn't steal it), and though from time to time I would remember this book, other aspects of life kept occupying my time. And so, long overdue, I've finally finished the book and am glad I did!

I recommend to foodies, journalists, farmers, chefs, ocean enthusiasts, marine biologists, and memoirists everywhere.

Erin Murray seamlessly balances her personal life and perspective with the deep dive into her ~18 month stint on a most male crew at Island Creek Oysters in Duxbury, MA. I learned so much from reading this account, and not just on the aspects I expected to. In addition to the lifecycle of oysters and the aquaculture crew's daily routine, this book also describes the networking events with other oyster growers and chefs, fundraising for a charitable organization, opening a restaurant, and showcasing at national food festivals.

I've worked outdoors, on boats, and in the water conducting scientific research or monitoring environmental conditions for the State of Florida, but I've never worked outdoors in a New England winter. I am humbled by all the hard work this operation performs.

My primary critique of this work is that it doesn't explain the natural history, distribution, or life experience of oysters as it should have. I wish Murray compared Island Creek to other aquaculture oyster farms to get a better picture of the industry, and I wanted Murray to mention when she decided to write a book about her time there and what the writing process was like. And while I expected people to eat oysters in this book, I was surprised at just how much drinking and gorging on seafood is featured. To have 6 or 7 dinner parties a year isn't THAT much, I guess, but still, a vegan could find those scenes difficult to read.

Overall, a well written memoir about a unique and impressive experience, and I'm glad I read it (finally).