Our Murder Point Podcast and the lower Alabama Oyster Story
"A Southern oyster has a place at the table. Any table, no matter the chef."
Food as a verb thanks
for sponsoring this series
We just released our new podcast featuring an exclusive interview with one of the nation's top farmers:
Lane Zirlott of Murder Point Oysters.
Lane's story is remarkable. A former shrimper, he's turned the entire Southern oyster world upside down, as Murder Points are being served on menus from coast to coast and all the way into sacred oyster-heartland of Canada.
And, locally, Murder Points are found at the very top of the raw bar menu at Easy Bistro.
Listen to our interview with Lane here. It's free to all members of The Table.
The Murder Point story is a rural Alabama story.
Why?
This podcast kicks off a three-part series on the Southern oyster and Murder Point.
Sure, the podcast world is crowded. You have your rotation already. But answer us this:
Have you ever listened to an interview with an Alabama oyster farmer who's redefining the Southern oyster for the entire continent?
"This interview," said one friend, "is incredible!"
Do you know how oysters are farmed? Or how Lane's Murder Point hatchery — which is producing millions of oysters each year — operates?
What even makes a good oyster?
"Love how much I have learneed about oysters," said another friend.
How do oysters keep their shells?
And what's it like to hang out with Guy Fieri?
Yeah, we didn't know either until traveling to deep Alabama earlier this spring.
This podcast launches our three-part story series on the Southern oyster, from Easy Bistro to PCB to Bayou La Batre, Alabama.
On Sunday, we'll publish the first of two Sunday stories on oysters and Murder Point.
"A Southern oyster has a place at the table. Any table, no matter the chef," Lane said.
Listen to our interview with Lane here. It's free to all members of The Table.
Onto three upcoming events.
The first two are held at Rising Fawn Gardens.
The first: community yoga on July 23, from 10 am to noon. Sign up here.
Second: a medicinal garden walk and talk with Amanda Verkest of Oak Moon Botanicals on July 25.
Amanda is one of the finest folks around. Any event she touches turns even more graceful and good. She and her husband launched Oak Moon to offer affordable, nature-based consultations — for your garden, home, body and mind — out of a genuine desire to share their knowledge and experience with the rest of us.
Plus, Rising Fawn? It's one of the most gorgeous places we know.
Sign-ups for both events are here.
Finally, Crabtree Farms has shifted its 100 Dinner into a series of Field to Feast experiences, "a seasonal fundraising series" that celebrates "food, farming and community."
The first Field to Feast is a brunch this coming Saturday that supports Crabtree's Farm Programs team.
Tickets can be found here.
"Guests can expect a multi-course seasonal menu from Mac's Kitchen, The Kinley, and Keystone Kitchen, drink pairings from Pedestrian Wine and Cheese featuring Gate 11 spirits and Chattanooga Whiskey, stories from the farm team, and a meaningful opportunity to support Crabtree’s work while gathering around the table with fellow supporters," Crabtree announced.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
food as a verb thanks our sustaining partner:
food as a verb thanks our story sponsor:
Rising Fawn Gardens
We just released our new podcast featuring an exclusive interview with one of the nation's top farmers:
Lane Zirlott of Murder Point Oysters.
Lane's story is remarkable. A former shrimper, he's turned the entire Southern oyster world upside down, as Murder Points are being served on menus from coast to coast and all the way into sacred oyster-heartland of Canada.
And, locally, Murder Points are found at the very top of the raw bar menu at Easy Bistro.
Listen to our interview with Lane here. It's free to all members of The Table.
The Murder Point story is a rural Alabama story.
Why?
This podcast kicks off a three-part series on the Southern oyster and Murder Point.
Sure, the podcast world is crowded. You have your rotation already. But answer us this:
Have you ever listened to an interview with an Alabama oyster farmer who's redefining the Southern oyster for the entire continent?
"This interview," said one friend, "is incredible!"
Do you know how oysters are farmed? Or how Lane's Murder Point hatchery — which is producing millions of oysters each year — operates?
What even makes a good oyster?
"Love how much I have learneed about oysters," said another friend.
How do oysters keep their shells?
And what's it like to hang out with Guy Fieri?
Yeah, we didn't know either until traveling to deep Alabama earlier this spring.
This podcast launches our three-part story series on the Southern oyster, from Easy Bistro to PCB to Bayou La Batre, Alabama.
On Sunday, we'll publish the first of two Sunday stories on oysters and Murder Point.
"A Southern oyster has a place at the table. Any table, no matter the chef," Lane said.
Listen to our interview with Lane here. It's free to all members of The Table.
Onto three upcoming events.
The first two are held at Rising Fawn Gardens.
The first: community yoga on July 23, from 10 am to noon. Sign up here.
Second: a medicinal garden walk and talk with Amanda Verkest of Oak Moon Botanicals on July 25.
Amanda is one of the finest folks around. Any event she touches turns even more graceful and good. She and her husband launched Oak Moon to offer affordable, nature-based consultations — for your garden, home, body and mind — out of a genuine desire to share their knowledge and experience with the rest of us.
Plus, Rising Fawn? It's one of the most gorgeous places we know.
Sign-ups for both events are here.
Finally, Crabtree Farms has shifted its 100 Dinner into a series of Field to Feast experiences, "a seasonal fundraising series" that celebrates "food, farming and community."
The first Field to Feast is a brunch this coming Saturday that supports Crabtree's Farm Programs team.
Tickets can be found here.
"Guests can expect a multi-course seasonal menu from Mac's Kitchen, The Kinley, and Keystone Kitchen, drink pairings from Pedestrian Wine and Cheese featuring Gate 11 spirits and Chattanooga Whiskey, stories from the farm team, and a meaningful opportunity to support Crabtree’s work while gathering around the table with fellow supporters," Crabtree announced.
Story ideas, questions, feedback? Interested in partnering with us? Email: david@foodasaverb.com
This story is 100% human generated; no AI chatbot was used in the creation of this content.
Food as a verb thanks our story sponsor:
Food as a Verb Thanks our sustaining partner:
Food as a verb thanks our story sponsor:
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