I just enrolled in college courses for oyster mericulture. Potentially seting up a farm in east Galveston bay. Texas has only had oyster farming for 5 years. It's encouraging to see others doing well farming, or more appropriately, oyster ranching, that are from various backgrounds. Thanks for the video!
Amazing video! Sue is something special! One oyster will filter 50 gallons of water per day. Add the kelp factor to the clean water initiative taking place in the Great South Bay and finally after 10 plus years we are seeing success!! This makes me feel so good that people are more aware of what needs to be done to protect our waters and be able to harvest sustainable shellfish in a collective manner!
Will, what an awesome video! Sue is so articulate, knowledgeable and passionate about eco-farming, the bay and her oyster/kelp business. It’s wonderful to hear about her story. Great to see the “dynamic duo” (Hi Key West guy) and Mama Clams of course, back in the video too. Thanks for the shucking lesson and kelp recipes. I live on the North Sea and have access to some excellent oysters but was always wary of opening them myself. You made it look easy. Many thanks!
It definitely takes a little bit of practice to get that fast. The biggest mistake that people make is applying too much pressure and that’s when they end up hurting themselves. She is an absolute legend and it was joy to be able to hear about her farm and life.
I forwarded this video to my nephew who gaduated URI with a degree in aquaculture; his dream is to farm kelp, but he's currently working for a state-aligned waste-composting company, keeping nutrient-rich food waste out of landfills.
@@CookingWithClams , Will do! He's a good kid, and a fine fisherman as well. I started teaching him to fish when he was 5 , just like my grandfather did for me! PS, right out of college his first job was at Yale, as caretaker for hundreds of African 3-toed frogs that were being used for biomedical research! Can you say "ribbit" 🐸 🐸 🐸?
Will, another of the many reasons your channel is a success! You keep bringing new and different things to the forefront. Amazing! Love to Sue, she is so passionate about her clams and kelp! I was recently reading an article about black garlic. Have you used this and what are your thoughts ?
Great video Will! Love the informative side of this video & Sue was awesome. Personally, as an Islander, I do prefer my oysters raw, but I would never refuse an oyster offered with anything on it or cooked. At Michael Smith’s place on PEI, I ate 40-45 as part of my appetizer. Mama Clams was a class act as always. I want to try Taku’s chili crisp some day. Thanks for sharing!!!
40? Holy cow the most I ever did was 33 and was quite full. I really enjoy making videos like this because I love hearing peoples stories and how they got involved in Marine business.
I've never actually bought a food processor; I've found several Cuisanarts for free at the swap-shop "transfer station" (aka the dump), still working, with blades and accessories. The stuff that people toss out, working or not (or potentialky repairable), astounds me. I posted several videos on my channel of the walk-in shipping container used for collecting electrical and electronic waste; the amount of e-waste generated by a town of just 4900 people is *staggering*, and unsustainable. I frequently rescue things from there and repair them, and use them myself or give them away. I'm also a volunteer with the local Repair Cafe group; we meet every 3 months and fix things for area residents for free and/or the cost of parts. We do a lot of electrical repairs on small appliances and lamps, unclog vacuum cleaners and install a new belt, glue broken figurines and vases; one guy sharpens knives and garden tools, and several women do clothing repairs, sew torn garments, let out hems, and such. We fo what we can to foster an attitude of reuse/repair/repurpose and thereby divert things away from the landfill......
I was editing a video and got this notification. I had to stop and watch. Good to see Aaron. For me, nothing reminds me of the ocean more than oysters. I could eat them all day long. You come up with some unique recipes. Looks tasty!
yoooo, you do Know that Sue Wick is like a supastar right? I mean she wasn't any random basketball coach or player! I mean she is in the hall of Fame! she was a super coach for NY liberties yo! hahaha this was a great episode! Also just did an Oyster tasting and flavor profile workshop with a local branch of North American Marine Alliance, and a seafood CSA called Fishadelphia over here in Philly... It would be so great if you would connect with them! (you are their model chef)
I only knew of Sue as the oyster / kelp farmer and learned more and more as the day went on. Incredible human with a passion like no other. I’d love to connect with them, I’ll reach out. Thanks for the heads up
Awesome video again that kelp pizza is next level island cuisine some italian LI fusion. Susan Wicks seems like a long island legend what a cool family history and equally cool business she is running. Love to see this and more stuff like it happening on the island.
Man, after Sarasota being hit with Milton, it's good to finally get on RUclips and watch some videos. Cant wait for this one, a much needed break during cleanups
@CookingWithClams Oh you always provide an escape, AND add knowledge. 6 days without power, but boy it's finally back. Can't wait to see your next one, man!
I think Japanese had a winning recipes to exquisite the taste of kelp by dehydrating it in real snow and salt then hang them for a while in warm cabinets then shave them I don’t know if sue can have the chance for such a scientific trail plus I think that most of the nations won’t like the raw taste of kelp though it’s just very much similar to pickled cucumbers and the juice of spinach 😊
Hey Will, have you had Blue Point Oysters before? They are sooooo delish. I can't believe you guys sent that woman out by herself to harvest oysters for you. I'm telling Momma Clams. 😂 Nice seeing Aaron up for a visit. Hope his place and canal did not get hammered from the storm.
I think the pesto was the wrong idea. The kelp has a very spinach like flavor so you could make Greek spinach pies with it or even like a cream spinach, but with kelp
KWW said on his most recent post he doesn't eat Jack Crevalle. I've seen people say they are good, others say they are only good for crab traps and shark bait. What's your opinion? Surely with your talent you can make anything taste good!
I just enrolled in college courses for oyster mericulture.
Potentially seting up a farm in east Galveston bay. Texas has only had oyster farming for 5 years. It's encouraging to see others doing well farming, or more appropriately, oyster ranching, that are from various backgrounds. Thanks for the video!
I’ll come visit your farm haha!
Amazing video! Sue is something special! One oyster will filter 50 gallons of water per day. Add the kelp factor to the clean water initiative taking place in the Great South Bay and finally after 10 plus years we are seeing success!! This makes me feel so good that people are more aware of what needs to be done to protect our waters and be able to harvest sustainable shellfish in a collective manner!
I wish more people would get on board!!
Will, what an awesome video! Sue is so articulate, knowledgeable and passionate about eco-farming, the bay and her oyster/kelp business. It’s wonderful to hear about her story. Great to see the “dynamic duo” (Hi Key West guy) and Mama Clams of course, back in the video too. Thanks for the shucking lesson and kelp recipes. I live on the North Sea and have access to some excellent oysters but was always wary of opening them myself. You made it look easy. Many thanks!
It definitely takes a little bit of practice to get that fast. The biggest mistake that people make is applying too much pressure and that’s when they end up hurting themselves. She is an absolute legend and it was joy to be able to hear about her farm and life.
Sue seems like such a sweet passionate farmer. Taku’s chili crisp has been my favorite use of kelp outside of normal seaweed salads.
So good!
Sue is incredible, it’s just in her blood
Do a colab with Taku!
@@gregkirchner1108 its in the works. Taku just got a house and property to deal with. Plus travel plans. But it'll fall into place.
@@gregkirchner1108 hey!! That collab came out 😁
Sue is great God Bless her great show Will.
She was incredible
I forwarded this video to my nephew who gaduated URI with a degree in aquaculture; his dream is to farm kelp, but he's currently working for a state-aligned waste-composting company, keeping nutrient-rich food waste out of landfills.
That’s still very commendable! Tell him to contact sue!
@@CookingWithClams , Will do! He's a good kid, and a fine fisherman as well. I started teaching him to fish when he was 5 , just like my grandfather did for me! PS, right out of college his first job was at Yale, as caretaker for hundreds of African 3-toed frogs that were being used for biomedical research! Can you say "ribbit" 🐸 🐸 🐸?
Me and him talked about kelp alot haha. I grew it in high-school.
Will, another of the many reasons your channel is a success! You keep bringing new and different things to the forefront. Amazing! Love to Sue, she is so passionate about her clams and kelp! I was recently reading an article about black garlic. Have you used this and what are your thoughts ?
Great video! Good to see Dibbs hanging out
He’s a slippery one
Great video Will! Love the informative side of this video & Sue was awesome. Personally, as an Islander, I do prefer my oysters raw, but I would never refuse an oyster offered with anything on it or cooked. At Michael Smith’s place on PEI, I ate 40-45 as part of my appetizer.
Mama Clams was a class act as always. I want to try Taku’s chili crisp some day.
Thanks for sharing!!!
40? Holy cow the most I ever did was 33 and was quite full. I really enjoy making videos like this because I love hearing peoples stories and how they got involved in Marine business.
I've never actually bought a food processor; I've found several Cuisanarts for free at the swap-shop "transfer station" (aka the dump), still working, with blades and accessories. The stuff that people toss out, working or not (or potentialky repairable), astounds me. I posted several videos on my channel of the walk-in shipping container used for collecting electrical and electronic waste; the amount of e-waste generated by a town of just 4900 people is *staggering*, and unsustainable. I frequently rescue things from there and repair them, and use them myself or give them away. I'm also a volunteer with the local Repair Cafe group; we meet every 3 months and fix things for area residents for free and/or the cost of parts. We do a lot of electrical repairs on small appliances and lamps, unclog vacuum cleaners and install a new belt, glue broken figurines and vases; one guy sharpens knives and garden tools, and several women do clothing repairs, sew torn garments, let out hems, and such. We fo what we can to foster an attitude of reuse/repair/repurpose and thereby divert things away from the landfill......
Insane what people throw away
Thank you for bringing light to her oyster farm! From LI and I love this!
Sue deserves all the attention she can get. She is an absolute legend
Another banger, Will. Sue is rad, we got beautiful oysters, pizza, and mama clams and an key west waterman taste test. What could be better, cheers.
Sue is an absolute legend. Google Sue wicks wnba
I was editing a video and got this notification. I had to stop and watch. Good to see Aaron. For me, nothing reminds me of the ocean more than oysters. I could eat them all day long. You come up with some unique recipes. Looks tasty!
Like sue said all of Long Island held inside that little oyster!
Cool twist on the mignonette never done that before looks awesome, I hope all is well up there stay in touch..
Thanks! It was pretty banging
yoooo, you do Know that Sue Wick is like a supastar right? I mean she wasn't any random basketball coach or player! I mean she is in the hall of Fame! she was a super coach for NY liberties yo! hahaha this was a great episode! Also just did an Oyster tasting and flavor profile workshop with a local branch of North American Marine Alliance, and a seafood CSA called Fishadelphia over here in Philly... It would be so great if you would connect with them! (you are their model chef)
I only knew of Sue as the oyster / kelp farmer and learned more and more as the day went on. Incredible human with a passion like no other.
I’d love to connect with them, I’ll reach out. Thanks for the heads up
Awesome video again that kelp pizza is next level island cuisine some italian LI fusion. Susan Wicks seems like a long island legend what a cool family history and equally cool business she is running. Love to see this and more stuff like it happening on the island.
Sue is INCREDIBLE. Long Island legacy right there
Well crud. Now I have to go and buy some oysters. And Iive in;;Western Ariz;ona. Pinetop..thanks will. Dana
Yes you do!
Kelp falafel. Not shure but it might work if you add some in the mix. I think the crunch will help too.
I like that idea
Hi Mama Clams 💕💕💕 & Aaron! Will, another very informative & amazing video!
Saved it for the recipe.
Yay! Thank you!
Hey Will!
Hey back
Happy belated birthday! 🎉
Thank you!!
Man, after Sarasota being hit with Milton, it's good to finally get on RUclips and watch some videos. Cant wait for this one, a much needed break during cleanups
My heart goes out to you, if the very least I can do is provide some escape I’m happy to oblige
@CookingWithClams Oh you always provide an escape, AND add knowledge. 6 days without power, but boy it's finally back. Can't wait to see your next one, man!
I think Japanese had a winning recipes to exquisite the taste of kelp by dehydrating it in real snow and salt then hang them for a while in warm cabinets then shave them I don’t know if sue can have the chance for such a scientific trail plus I think that most of the nations won’t like the raw taste of kelp though it’s just very much similar to pickled cucumbers and the juice of spinach 😊
Yes it is!
I think Mama clams was on the right track when she said it would be good over a piece of fish.🤙
She’s never wrong
Very Oceanic
Yes!
Hey Will, have you had Blue Point Oysters before? They are sooooo delish.
I can't believe you guys sent that woman out by herself to harvest oysters for you. I'm telling Momma Clams. 😂
Nice seeing Aaron up for a visit. Hope his place and canal did not get hammered from the storm.
He was totally fine during the storm! I have had blue points and I LOVE em
LOL TNX 4 VID LOL
Thank you!
A most interesting video!!
Sue is a wealth of knowledge
Oyster dogs with Sue kelp relish. NY Yankees vs. NY Mets.
Kelp relish! Yes!
@@CookingWithClams NY/NY Oyster Pizza on the line. Good series. That's fun fishing.
we finally figured out that it tasted like spanakopita
Your house kicks ass!
Yes! That’s right
I LOVE oysters...is there a way to order her oysters for delivery?
You can message her on instagram, I’m unsure if she ships @violetcoveoysterco
bay brine
succulent Island oysters
kelp adventure
Always good!
Kelp Whiz
Haha I’d eat it
50/50 kelp basil😮
I think the pesto was the wrong idea. The kelp has a very spinach like flavor so you could make Greek spinach pies with it or even like a cream spinach, but with kelp
Or even actually a kelp ricotta ravioli would probably be even better
KWW said on his most recent post he doesn't eat Jack Crevalle. I've seen people say they are good, others say they are only good for crab traps and shark bait. What's your opinion? Surely with your talent you can make anything taste good!
They have a very steak like flavor. Very iron-y. Not my favorite and you know I eat anything
Kelpy
Hamburger kelper
Do a sweet and sour kelp with fish meatballs...you won't be taking anything away from anyone...
Ah that’s an interesting idea!
👍✌️
Thank you!
Aloha. I’m still trying to wrap my head around who decided oysters would be good to eat.
Me too
Sorry I can’t relate, I absolutely love them
The word is umami lol
It was vegetal ! It was escaping me
Seems the taste descriptor word you guys were looking for might be terroir??
It was vegetal but yes terroir works as well
Aaron young are you lost?
In life?