Maine Summer Cook-Off! Clambakes, Grilling, Oysters and More

We chat with Mike Wiley of Eventide in Portland, Maine, who tells us how to shuck an oyster, the rules for the perfect clambake and his favorite often-ignored fish. Plus, we talk with chef and poet Omar Tate, who explores Black American culture and literature through food; Dan Pashman explains why he thinks grilling is overrated; and we find a fix for flavorless tomatoes. (Originally aired July 3, 2020.)Get this week's recipe for Tomato-Herb Salad With Sumac: https://www.177milkstreet.com/recipes/tomato-herb-salad-with-sumacThis Week’s Sponsor:  For years people in the know have been using Lord Jones premium CBD products in their self-care rituals—why not see what they can do for you? Go to Lordjones.com/milk to get 25 percent off your first order. Hosted on Acast. See acast.com/privacy for more information.

Om Podcasten

Christopher Kimball’s Milk Street Radio travels the world to find the most fascinating food stories—including children who harvest cod tongues after school in Norway and a detective who tracks down food thieves. And on Milk Street Radio, you can always find the unexpected: a visit to the Museum of Failure, the joys of eyeball Jell-O and how to eat your way through Italy.  Hosted on Acast. See acast.com/privacy for more information.