I’m a sucker for a fresh oyster: Serve it raw, fried, roasted, grilled or baked and I am one happy camper. So you can imagine I jumped at the chance to learn from Jamie White, one of South Carolina's best oystermen, how to properly spot, dig, pick, shuck and slurp the venerable bivalves. The day culminated in a feast at the legendary Bowens Island restaurant, and I also got schooled in making the lowcountry staple known as frogmore stew. I may have even contemplated leaving my day job for life on the high seas.
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