Oysters, Clambakes and Grilling Run Amok

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.


Get this week's recipe, Tomato-Herb Salad with Sumac:
https://www.177milkstreet.com/recipes/tomato-herb-salad-with-sumac


This week's sponsor: Go to masterclass.com/MILK for 15% off your
Annual MasterClass All-Access Pass.


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