Everyone that knows me well knows that I eat a LOT of raw food, as in raw meat, raw fish, raw dairy and (not so odd) raw vegetables. The raw food diet for me started when I traveled to the Rawesome Club in Venice Beach, California during the filming and the screening of Farmageddon. The Rawsome Club was a members only co-operative that was open two days a week, and offered fresh and prepared foods that were never heated over 120 degrees fahrenheit. Their products included: raw dairy products (unpasteurized milk, cream, butter, yogurt, ice cream, and one of my favorites…raw chocolate mousse), raw meat and fish, (fresh meat and fish and also prepared foods such as tartare and ceviche in mason jars), organic oils and lots of local fruits and vegetables. Unfortunately, their co-op is gone now, as it was raided by the government and shut down. This is why it is featured in my documentary Farmageddon.
The stories and interviews from the members there had a profound effect on me, as they were very dependent on their raw food for their health and wellness. Many members who were not interviewed but saw that I was filming approached me to tell me about their formal health issues and how they were healed with raw foods.
We have a lot of raw offerings at the restaurant including ceviche, crudo, beef and tuna tartare, clams and OYSTERS. I love oysters for their intense brininess and because they are a great source of minerals, especially zinc. Island Creek is our distributor. One can often find me at any of their brand’s restaurant’s such as Eastern Standard, Island Creek or Row 34 on my days off eating their oysters. My favorites are their Row 34 oysters, which are small and briny. It is a treat for us when we get them for our restaurant, as they are normally exclusive to their restaurants. The following is a brief description from Island Creek on how they raise the Row 34 oysters.
Location Duxbury Bay, MA, CCB45MA
How they’re grown Row 34s are raised directly from seed that we keep in a upweller system set within Duxbury waters for 3-4 months before being moved to floating bags in the back river. Once winter comes, the seed is pulled from the water and is placed under Skip’s dad’s barn (yes, you read that correctly) where the ground insulates the oysters and keeps them hibernating below 40 degrees! Come Spring, the babies make their way to the outer edge of Skips lease closest to the mouth of the bay in to trays that make up the 34th(now 35th, 36th, 37th….) rows of the farm.
How they taste The Row 34 is as much known for what it isn’t as what it is. Grown is such close proximity to the Island Creek, yet they are more light, refreshing and delicate than their neighbor and lack the earthy-mushroom brine, but don’t worry—the salt it still there! The tear drop shaped shell is chock full of tender meat–think “veal” to Island Creeks’ “steak”.
Why they’re unique The Row 34 trays are stacked three high, with the bottom tray growing the fastest. A few times a week the trays are rotated by not so delicately dumping one tray into another to rotate the crop. This hand tumbling helps to keep the growth consistent and shells strong and full of meat.
Come on in and get some while they last!
Kristin
