This is a short film I made for the 100 Mile Diet Society in Vancouver, BC. The film follows every ingredient of a delicious and simple meal to its source. In the making of this film, I visited a dairy farm, a mill/bakery, and a busy marina, all on Vancouver Island, and all within my 100-mile radius. I also spent time in the kitchen with Tina Biello, a busy working gal who makes time for her food, from growing her own veggies to learning about the production of local food for her favourite family recipes.
Meet Mike & Mike. Mike Martinsen and Mike Doall, the founders of Montauk Shellfish Company, a commercial fisherman and marine biologist who’ve teamed up to give back to their community and pay respect to the Earth by launching Montauk’s very first oyster farm: Montauk Pearls.
Montauk Pearls are new to the oyster scene, and the success of their operation has given the East End a new found interest in aquaculture. The two Mikes started their surface grow out system in 2009, leasing out a very unique and hard-to-come-by plot of private land in Lake Montauk. A plot of land that just-so-happened to be underwater. As the story goes, Mike M happened to be living on the property and asked his landlord if he could use it for farming. Luckily, his landlord said yes.
Feedback has been so positive that demand for the “pearls” has already exceeded supply. Five-star chefs in New York and Long Island are featuring their oysters on menus, as are select seafood joints, like Maison Premiere and The Lobster Place in Chelsea Market. According to Mike D, “once you open one up, they basically sell themselves.”
And it’s true.
I was sold from the first super briny slurp: a snappy crispness to the meat (and there’s a lot of it), and a finish that tasted of slightly-sweet, fresh watermelon rind. Really, it's Mike M’s surf-related description that makes me smile most: “It reminds me of being out in the ocean at sunset...a double-overhead swell, perfect off-shore winds, a little rainbow blowing off the back of the wave. It’s like that salt taste of the mist when you’re coming down a wave in through a barrel. It’s that sea taste: misty, salty, ocean bliss”. You really can’t say it better than that!
Enjoy their beautiful story, shot just a few weeks ago. And thanks for watching and supporting food. curated.! Happy slurping!
Meet Ben Sargent, a Boston born and bred die-hard traditionalist when it comes to seafood.
Ben's got a bone...actually, make that cartilage to pick with New York City's lobster rolls, claiming that most New Yorkers don't know what a 'real' lobster roll is, like the kind he grew up on eating dockside in Cape Cod and Boston.
So, aiming to educate, he started a questionably legal underground lobster pound out of his basement apartment in Brooklyn, welcoming friends, strangers and die-hard lobster roll aficionados to get a true taste of what "God had a hand in creating"...the true version of the Northeast lobster roll. It's a roll he believes in and the start of a lobster roll and chowder shack he hopes to build in the near future.
Thanks for watching food. curated.
To find Ben & his lobster pound, please visit: foodcurated.com If you're lucky, he'll even put the lobster roll though the mail slot....
Shot & Edited by Storyteller: Liza de Guia
Follow my food obsessions on Twitter: SkeeterNYC
Meet Nellie Wu, the oyster specialist and General Manager of W&T Seafood, a family-owned and operated seafood distribution company based in Brooklyn, New York. Nellie's company has been the link to connecting great NYC chefs and restaurants to West Coast shellfish farms, namely Taylor Shellfish Farms, for the past 25 years - supplying premiere oyster hubs like The Grand Central Oyster Bar with famed West Coast oysters like Totten Inlet Virginicas, Pacifics, Kumamotos, Fanny Bay Oysters, Kusshis, Olympias and European Flats.
Nellie's passionate about West Coast oysters not only from a sustainability standpoint, but also from a taste standpoint. She firmly believes they are some of the best tasting oysters you can get in North America. And with the local food movement inspiring more NYers to eat locally, she just wants people to understand the need for supporting regionally grown food as well, especially ones with a good mission behind it.