Shucking and sucking oysters: Learning the real (raw) deal

Lessons and a photo essay from an Oyster 101 class with Fairmont Waterfront’s Executive Chef, Dana Hauser.

Experiencing a first is always exciting and many times I welcome the opportunity to try something new. This is especially true when it comes to learning about food as I have A LOT to learn. Taking a class on shucking oysters was one such experience I was very enthusiastic to try during a recent trip to British Columbia.

It was fabulous to have some professional guidance for the hands-on session. Chef Hauser was a wonderful and patient teacher who has definitely shucked her fair share of oysters. She not only taught me how to get an oyster out of its rugged shell but she also made sure I didn’t stab myself. Bonus.

I felt right at home in the Fairmont kitchen. Haha.

Need to relax, de-stress or simply get lost in something?

The answer >> jellyfish. Simply stunning creatures. If you need a moment of peace, watch this video. That is all. Carry on.

You’re welcome.

P.S. These beautiful specimens are from the Vancouver Aquarium in British Columbia Canada. Fascinating aren’t they?

Hoo Hoo gives a hoot about burrowing owls?

Coo-Cooo! I do! I do! So much so that I adopted one!

Let me introduce you to the newest member of the Smith-Nelson clan although technically he doesn’t live with us. This is Trooper! He was born and raised at the Saskatchewan Burrowing Owl Interpretive Centre, hatching there in 2005.

Did you know? Maintaining owls in captivity can cost up to costs approximately $400/owl/year in food alone! Help a bird out!

Trooper was hand raised so that he could become tame enough to participate in the Centre’s educational programs, but at the ripe old age of 8 he’s recently retired and living the good life. I am hoping to meet him sometime next month!