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Speaker 1: Pun intended, pun intended. The world is your oyster.

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Speaker 2: This is so exciting. I love oysters. Do you love oysters?

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Speaker 3: I love them raw, just like that from the shell.

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Speaker 3: No lime, no mignon net. I have no coca. Not

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Speaker 3: because I want to taste the sea. I want to

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Speaker 3: taste the brine. I want to taste the brine, yes,

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Speaker 3: I want to. I just want to taste the ocean.

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Speaker 2: I'm a true Mexican and I like it with lemon

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Speaker 2: and tabasco Chile, I mean any chili that's around. But

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Speaker 2: when I was doing searching for Spain and friends, they

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Speaker 2: are very sacred about raw oysters, and because the regions

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Speaker 2: in which you get these certain types or species, to

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Speaker 2: taste the species, they forbid you putting anything on it.

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Speaker 2: No lemon, no no cocktail, sauce, no vinegar, nothing.

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Speaker 4: I was in Galicia and we were doing a shot.

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Speaker 2: And I had eaten raw seafood all day long this

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Speaker 2: day that I could not put another oyster in my

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Speaker 2: mouth or anything. And they were like, oh, we just

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Speaker 2: need this shot for the bumper and it's going to

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Speaker 2: be great for the promo. So I asked the waiter,

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Speaker 2: I was like, could you give me some lemon and tabasco.

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Speaker 4: And he goes no.

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Speaker 5: I was like that, oh yeah.

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Speaker 3: I go oh, okay, you don't have it, and he goes, no,

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Speaker 3: we have it, but no, you can't have any I

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Speaker 3: couldn't have it.

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Speaker 4: They were like, you're going to ruin the oyster.

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Speaker 6: I was like, okay, my name is Evil Longoria and

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Speaker 6: I am my Trajon And Welcome to.

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Speaker 2: Hungry for History, a podcast that explores our past and

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Speaker 2: present through food.

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Speaker 3: On every episode, we'll talk about the history of some

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Speaker 3: of our favorite dishes, ingredients, and beverages.

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Speaker 1: From our culture. So make yourself at home when Britchell.

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Speaker 4: Welcome to season three.

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Speaker 1: Everyone.

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Speaker 2: We are so excited for all the special episodes that

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Speaker 2: we've got planned this year.

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Speaker 4: We have so many exciting things to talk about.

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Speaker 2: We got a three part series coming up about revolution

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Speaker 2: and food, American Revolution, French Revolution and how it related

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Speaker 2: to food.

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Speaker 3: I know, I can't wait for that series. And we

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Speaker 3: also have some really fun ones planned, like the history

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Speaker 3: of the food critic.

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Speaker 2: Yeah, like who put them in charge? We are kicking

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Speaker 2: off this season though, with the Oyster, because the world

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Speaker 2: is your oyster. And I can't wait because I've been

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Speaker 2: in France learning and eating.

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Speaker 4: And there is a ton of history on the oysters,

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Speaker 4: you know, the oyster. I didn't know this, but.

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Speaker 1: It seemed appropriate. It's appropriate, it's appropriate.

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Speaker 4: To cheers to season three.

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Speaker 2: But over the centuries, you know, oysters have been a

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Speaker 2: staple of ancient diets. And I've always thought, I've assumed

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Speaker 2: they've been a symbol of luxury and decadence, but they

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Speaker 2: were actually a cornerstone of coastal economies. Their nature's water filters,

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Speaker 2: and humans have been eating oysters for a very long time.

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Speaker 3: Correct, thousands and thousands of years, I mean about one

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Speaker 3: hundred and sixty five thousand years. It is what is believed,

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Speaker 3: like archaeologists have discovered these things called emittens that are

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Speaker 3: trash heaps, trash heaps of oyster shells along the coastlines

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Speaker 3: of Asia and Africa and Europe. And so they'd show

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Speaker 3: us that coastal communities have been getting together to eat

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Speaker 3: oysters well before farming, well before cities, and well before

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Speaker 3: written languages even existed.

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Speaker 2: So this proves that humans are older than two thousand

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Speaker 2: years old too.

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Speaker 3: I had never before I started researching this episode, I

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Speaker 3: had never really considered the oyster as such. An important

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Speaker 3: food and such a cornerstone of communities, and how you

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Speaker 3: know now they feel so special and luxurious.

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Speaker 1: But at one point they were everywhere and there were

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Speaker 1: tons of them. Ancient Athenians used to scratch names onto

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Speaker 1: oyster shells or ceramic shards, and they called these oster

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Speaker 1: khan to vote politicians into exile.

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Speaker 3: So our word ostracize is related to the word oyster,

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Speaker 3: no way.

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Speaker 2: So when you're ostracized, it comes from somebody wrote your

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Speaker 2: name on an oyster shell to vote you out of

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Speaker 2: political office. Exactly, Well we should we should maybe bring

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Speaker 2: that back.

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Speaker 1: I think we should. Here's oster con Here's a question.

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Speaker 4: Is it true that oysters are in aphrodisiac?

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Speaker 3: Well, the ancient Romans believe that they were in aphrodisiac,

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Speaker 3: and so the Romans emperors ship them from the British

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Speaker 3: Isle and France to keep them right. So there's this

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Speaker 3: idea that they were. So the legendary eighteenth century Venetian

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Speaker 3: writer and adventure and one of history's most famous lovers, Casanova,

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Speaker 3: he claimed that the oysters were the secret to his stamina.

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Speaker 3: So there are packed with zinc, and this is a

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Speaker 3: mineral that is plays a key role in boosting testosterone,

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Speaker 3: and more testosterone equals to higher libido in both men

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Speaker 3: and women. And they also have amino acids that help

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Speaker 3: stimulate the sex hormone. So there's that, but there's also

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Speaker 3: just this legend of you know, Casanova's rumored to have

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Speaker 3: eaten fifty oysters for breakfast in romantic seaside dinners.

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Speaker 1: So it's it's partly science, mostly lore.

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Speaker 4: So there's never been like a study about it.

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Speaker 3: They do have zinc, and they do have these special

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Speaker 3: amino acids. But you know, when you're having an oyster

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Speaker 3: and they're such a symbol of luxury, and you usually

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Speaker 3: have them with some sort of beautiful you know, champagne

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Speaker 3: or some beautiful white wine, and there's just something very

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Speaker 3: very sensual.

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Speaker 1: About the whole thing.

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Speaker 3: So that adds to this association between the oyster and aphrodisiacs.

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Speaker 4: Interesting. Well, I love the phrase the world is your oyster?

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Speaker 4: Where did it come from? Because that doesn't I mean,

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Speaker 4: an oyster is.

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Speaker 2: So small, like it when you dissect the dital the

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Speaker 2: world is your oyster. When you dissect it, it's like

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Speaker 2: the word like are you saying my world is small?

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Speaker 2: Like where does this come from? The same.

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Speaker 1: Ah, I never really thought about it, you were, because

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Speaker 1: it's so tiny.

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Speaker 3: So we first see it in Shakespeare and his play

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Speaker 3: The Merrywives of Windsor in sixteen oh two, and one

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Speaker 3: of the characters, Falstaff, says, why then the world's mine oyster,

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Speaker 3: which I with sword will open? So back then it

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Speaker 3: meant I'll take what I want from life by force

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Speaker 3: if I have to.

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Speaker 1: And they're hard, you know.

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Speaker 3: To shuck an oyster is really really hard.

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Speaker 1: It depends on frying species.

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Speaker 4: It depends on the species, and it depends if you

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Speaker 4: know how.

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Speaker 2: Because I I've shucked the many oysters in there, it's

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Speaker 2: not that hard. But if you don't know what you're doing,

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Speaker 2: you definitely can cut yourself for sure.

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Speaker 1: Well, I clearly don't know what I'm doing when I

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Speaker 1: shuck an oyster.

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Speaker 2: Well, I mean, I've been with so many fishermen in

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Speaker 2: the last two years, and they've all shown me different techniques,

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Speaker 2: and they pop right.

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Speaker 4: I mean they're like pup, pup, pup pup. I mean

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Speaker 4: they do it so easy.

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Speaker 2: So I feel like I've become quite an expert at

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Speaker 2: shucking an oyster.

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Speaker 1: I need a lesson. I need a lesson for the Yeah, I'm.

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Speaker 4: Going to give you a lesson because there's two ways

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Speaker 4: you could do it.

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Speaker 1: Okay, but yeah, it's normally very hard. But this idea of.

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Speaker 3: You know, by prying open an oyster to get the

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Speaker 3: pearl inside, and today it means the world is full

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Speaker 3: of opportunity, like go claim it. So you know, the

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Speaker 3: saying has evolved over time. My favorite place to eat

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Speaker 3: oysters is the Oyster Bar in New York City's Grand

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Speaker 3: Central Station.

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Speaker 1: Have you been there?

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Speaker 3: No?

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Speaker 1: What what it is? Where you take the train?

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Speaker 3: Yes, they have a huge oyster bar and it's fantastic.

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Speaker 1: It's always just packed. It's so much fun.

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Speaker 2: I do feel like we can't talk about oysters and

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Speaker 2: not talk about New York City.

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Speaker 4: So that's after the break. Don't go anywhere.

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Speaker 2: How the heck do oysters reproduce? Am I the only

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Speaker 2: one that thinks of these weird things while I'm sleeping

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Speaker 2: at night.

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Speaker 1: Of oysters have sex?

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Speaker 3: No, you're not, clearly, because I think about this stuff

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Speaker 3: all the time and oysters are fascinating. So most oysters

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Speaker 3: start their lives as male, and then as they grow

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Speaker 3: older and build up energy, many of them switch to female.

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Speaker 3: But sometimes they switch back depending on what the population

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Speaker 3: around them needs. So if we need more female, they'll

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Speaker 3: switch to female if they want it.

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Speaker 1: Nature is flexible, Nature is fluid. It blows my mind.

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Speaker 3: So when the water worms wherever they are in the world,

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Speaker 3: and spring and summer males release sperm and females release

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Speaker 3: millions of tiny, tiny little eggs into the ocean, and

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Speaker 3: the ocean becomes this giant mixing bowl.

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Speaker 1: And then if the timing is.

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Speaker 3: Right, these tiny teeny weeny little sperm and eggs meat,

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Speaker 3: and the fertilized eggs becomes this little swimming larvae called spat.

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Speaker 1: And after about the show coming. So these little spats

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Speaker 1: are swimming around, swimming around, and then they attach themselves

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Speaker 1: onto a heart service and sometimes this other heart surface

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Speaker 1: is discarded oyster shell, and then that's where they just

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Speaker 1: stay for life, and they start growing.

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Speaker 3: This little spat starts growing layer by layer by layer,

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Speaker 3: and they're filtering water, they're building reefs, and sometimes they're

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Speaker 3: making pearls. And this is where they live for the

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Speaker 3: rest of their lives.

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Speaker 4: Attached to as hard surface.

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Speaker 3: Yeah, and this rhythm, it's like this ancient rhythm of

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Speaker 3: reproduction has sustained coastlines, cultures and cuisines around the world

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Speaker 3: of coastal communities for millions of years.

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Speaker 1: Yeah, doesn't that blow your mind? That blows my mind?

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Speaker 1: Does It does?

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Speaker 2: But it makes sense because, like I said, when I

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Speaker 2: did search in Spain the Galic episode, we really did

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Speaker 2: a deep dive into oysters. And then when I did

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Speaker 2: searching for France in Brittany, another deep dive. No pun intended,

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Speaker 2: because you don't have to go that deep, but I

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Speaker 2: got to like rotate the oysters and they're all like

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Speaker 2: I was like, so wait, I'm so confuse, and you

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Speaker 2: have to have a license and they only allow a

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Speaker 2: certain amount of people to farm the oysters, and it's

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Speaker 2: a whole thing. So wow, I guess the oyster farms

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Speaker 2: does this whole reproduction system in that area, you know

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Speaker 2: what I mean. So then it's all reproduced just there,

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Speaker 2: so that makes more sense. I love that oysters taste brainy,

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Speaker 2: like the sea.

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Speaker 1: Met too, and they and that they all taste different.

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Speaker 3: You know, you said you prefer the tiny ones that

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Speaker 3: are really salty rather than the big ones that are

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Speaker 3: a little sweeter. So basically, oysters act as little water

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Speaker 3: filters or nature's water filters, so they drawn seawater and

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Speaker 3: then they trap the little bits of plankton and algae

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Speaker 3: to eat, and then they pump out what they don't need, right,

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Speaker 3: they pump out the clean water. So they're feeding themselves

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Speaker 3: and they're cleaning the ocean at the same time. So

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Speaker 3: when you eat an oyster, you're literally tasting the currents,

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Speaker 3: the tide, the algae blooms, you're literally tasting the sea.

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Speaker 2: So that's why if you eat an oyster from like

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Speaker 2: a cold, rocky Atlantic bay, that would taste salty or sharp,

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Speaker 2: and sometimes they're smaller, and one from like the warm

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Speaker 2: waters of the Gulf of Mexico, those taste slightly sweeter.

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Speaker 1: Yeah, yeah, totally, totally.

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Speaker 3: So a single oyster can filter up to fifty gallons

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Speaker 3: of water a day, So if you imagine thousands of

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Speaker 3: them together in a reef, they're cleaning the water system,

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Speaker 3: They clear the cloudy water, they prevent algae from taking over,

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Speaker 3: and they even help seagrass grow by letting more sunlight

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Speaker 3: reach the ocean floor.

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Speaker 4: Mind blowing.

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Speaker 2: The other thing I was fascinated by was that all

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Speaker 2: oysters don't make pearls, because I thought all oysters make pearls,

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Speaker 2: and one of.

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Speaker 4: The oyster farmers was like, no, no, those are the

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Speaker 4: pearl oysters.

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Speaker 2: And I was like, oh, there's a specific oyster that

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Speaker 2: makes the pearl.

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Speaker 3: Yeah, I thought that they all made pearls too. They

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Speaker 3: all have the capacity to make pearls, but some of

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Speaker 3: them are just like little rocks, right, But it's the

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Speaker 3: specific pearl oysters are cultivated in the South Pacific or

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Speaker 3: in Japan.

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Speaker 1: So at one point in history.

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Speaker 3: New York contained New York Harbor contained roughly half of

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Speaker 3: the entire world's oysters.

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Speaker 4: New York Yes was when was this what point in history?

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Speaker 3: So the Lenape people who originally lived in this area

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Speaker 3: that what is now New York Harbor had been harvesting

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Speaker 3: oysters sustainably for thousands of years. You know, these middens

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Speaker 3: that I mentioned at the beginning, the oldest evidence of

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Speaker 3: oyster middens in the Atlantic day to around sixty nine

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Speaker 3: to fifty BC in what is now New York City.

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Speaker 3: And so they identified Archaeologists have identified different types of middens,

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Speaker 3: some kitchen ones that also had knots and bones and

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Speaker 3: tools and other fruits scraps, and those were you know,

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Speaker 3: they were prepping oysters to eat and then also processing middens.

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Speaker 3: There were smoking oysters or drying oysters for winter provisions,

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Speaker 3: and these were bartered in trade with other inland people

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Speaker 3: like the Iroquois. And when European colonists arrived, they were

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Speaker 3: really stunned by the abundance of oysters in the area,

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Speaker 3: and they quickly commercialized them.

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Speaker 1: By the eighteen hundreds, in New York City, oysters were

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Speaker 1: sold on every everywhere, on street corners and saloons and

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Speaker 1: oyster cellars. They were just everybody.

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Speaker 3: People could get drunk and oyster cellars for pennies, just

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Speaker 3: drink and eat oysters. And in New York Harbor alone,

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Speaker 3: in the eighteen hundreds more than half a billion.

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Speaker 1: Oysters a year were harvested. Oh my god, isn't that crazy?

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Speaker 4: That is a lot of oysters.

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Speaker 1: Who ate them?

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Speaker 3: Though?

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Speaker 4: Who in New York were eating the oysters?

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Speaker 3: Everybody was eating them. It was one of these woods

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Speaker 3: that was totally democratic.

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Speaker 1: They were everywhere.

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Speaker 3: They could be served raw in these oyster cellars, and

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Speaker 3: then by the later eighteen hundreds.

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Speaker 1: They could serve be served bake like oysters.

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Speaker 3: Rockefeller and a fancy Fifth Avenue restaurants, so they were

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Speaker 3: the food for the people, and they were also a luxury.

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Speaker 3: And there were parallels of this in Victorian London.

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Speaker 4: Where did oyster bar come from?

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Speaker 2: Like, because I feel like every time I ate oysters,

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Speaker 2: it's usually had an oyster bar, Like when did the

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Speaker 2: bar park come in?

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Speaker 3: Yeah, Well, they had these oyster sellers back then, like

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Speaker 3: in the eighteenth nineteenth century London and also New York,

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Speaker 3: and they were these kind of informal bars. They were

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Speaker 3: cramped and people served oysters like raw or pickled and

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Speaker 3: pies and stews, and people would drink them not with

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Speaker 3: champagne but with cheap beer or with gin. And some

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Speaker 3: of them were respectable and some of them became associated

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Speaker 3: with gambling and prostitution.

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Speaker 1: And so that was in New York.

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Speaker 3: But they also had them in London at this time,

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Speaker 3: and in London they catered to all social classes. Even

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Speaker 3: Charles Dickens mentioned them in his novels a lot, so

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Speaker 3: it really just how common they were in urban life.

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Speaker 2: I guess the most famous recipe is oyster's Rockefeller, right,

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Speaker 2: And I'm assuming that game from New York.

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Speaker 3: That's New Orleans. Actually, what New Orleans? Yeah, why Antoine's

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Speaker 3: restaurant in New Orleans. The owner this guy named Jules

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Speaker 3: al Katore. He ran out of es cargo during a

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Speaker 3: snail shortage, and so he grabbed oysters, put some herbs,

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Speaker 3: some butter, some breadcrumbs in them, and he named them

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Speaker 3: after Rockefeller, who was the richest man in America at

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Speaker 3: the time. And he said that the sauce was beat

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Speaker 3: was as rich as a Rockefeller. And it's remained a

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Speaker 3: signature in and Antoine's and just around the world. Don't

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Speaker 3: go anywhere after the break we talk oysters with a

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Speaker 3: very special guest.

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Speaker 2: Obviously Brands and England they're also known for oysters as well,

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Speaker 2: not just New York.

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Speaker 3: So this idea, this dual identity of oysters that we're

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Speaker 3: talking about, it made the oyster's democratic.

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Speaker 1: But then we just ate too many of them, you know.

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Speaker 3: By the late nineteenth century, over harvesting, pollution, the Industrial

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Speaker 3: Revolution just decimated oyster beds. They shifted from cheap street

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Speaker 3: food to high end delicacy.

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Speaker 1: Because we're talking about the oysters. When you taste an oyster,

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Speaker 1: you taste like the sea. But then suddenly it was dangerous.

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Speaker 4: Yeah to eat that.

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Speaker 2: I was researching this of like why is there way

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Speaker 2: more food poisoning in general in the United States than

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Speaker 2: anywhere else. But other countries, especially with oysters, have much

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Speaker 2: stronger regulations in regards to oyster farming and very environmentally

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Speaker 2: sustainable practices. You must plant other things for the biodiversity

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Speaker 2: of the oyster farms.

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Speaker 4: They only give a certain amount of licenses per year.

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Speaker 2: Like it's super regulated, way more regulated than the US.

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Speaker 5: And it's a lot of this.

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Speaker 2: Dump sewage, dumping oils bills, I mean, of course would

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Speaker 2: affect a supply. So what about oysters in Latin America,

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Speaker 2: because you know, as a Mexican, they're like they're very

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Speaker 2: popular in Mexico.

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Speaker 3: Thousands of year old middens have been discovered all over

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Speaker 3: Latin America and coastal areas, so Maya fishers in the

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Speaker 3: in the Yugatan communities in Panama and Colombia and Brazil.

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Speaker 3: So for the Maya they were food and they were

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Speaker 3: also currency. And so these shells of an oyster called

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Speaker 3: a spondel us, it's a kind of a thorny oyster.

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Speaker 3: We're used to create jewelry and decorative objects and we're

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Speaker 3: traded with jade, with obsidian with cacao with maize between

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Speaker 3: inland cities. Post conquests, they were bustling in port cities

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Speaker 3: like Veracruza in Brazil, so they were sold in street

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Speaker 3: sALS and open end markets basically everywhere. Just like in

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Speaker 3: New York and in London, they crossed class boundaries. I

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Speaker 3: recently had a chance to chat with them. Mbcheated about

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Speaker 3: his new show and then Tista, Jack the Ripper inspired

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Speaker 3: story set in nineteenth century Vera Cruz, and of course talk.

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Speaker 1: Oysters Vimyan vicheed.

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Speaker 3: I'm so excited to welcome you to Hungry for History

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Speaker 3: if I was very upset that she couldn't join today.

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Speaker 3: So I want to talk to you about food, but

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Speaker 3: first I want to talk to you about your product, Dentista,

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Speaker 3: inspired by Jack the Ripper but based on a novel by.

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Speaker 1: Called The Foreign Visitor.

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Speaker 3: So you play no Alasco Black, you play a forensic dentist.

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Speaker 3: My great grandfather was a dentist from Vera Cruz, born

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Speaker 3: in the nineteenth century Francisco past Vegas.

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Speaker 1: Wow from Vera Cruz.

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Speaker 3: So which is another reason why I was so interested

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Speaker 3: in this. But Vera Cruz helds so much weight. I

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Speaker 3: think in this story, and the original novel takes place

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Speaker 3: in Balbaraiso, which is a port city, and then all

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Speaker 3: of a sudden it's transplanted to Vera Cruz. And when

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Speaker 3: I was watching the first episode, it's like so many

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Speaker 3: different accents, so many different people in Vera Cruz is

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Speaker 3: the crossroads of Africa and indigenous European. So what made

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Speaker 3: Verra Gruz such a perfect place for Dentista.

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Speaker 7: Well, first of all, thank you so much Mite for

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Speaker 7: the invitation to be here.

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Speaker 5: And he's hungry for history. I'm always hungry, So this

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Speaker 5: is my topic. Show you know this. This is part

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Speaker 5: of the reasons.

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Speaker 7: Why I thought it was a phenomenal project to be

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Speaker 7: a part of. I think it's a natural way to go.

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Speaker 7: If you're thinking, how do we bring this character, take

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Speaker 7: him from Europe and put it on this side of

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Speaker 7: the planet. Pretty much every entry into this side of

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Speaker 7: the planet was through the El gordfol A Mexico gor

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Speaker 7: for Mexico, not the American.

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Speaker 8: No, the americ continued forever and ever, but it was

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Speaker 8: the port of entry into anyone, you know, for anybody

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Speaker 8: who wanted to venture into this side of the planet.

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Speaker 7: So it only makes sense that Jack the Ripper came

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Speaker 7: through there, and uh, and as you said, you know,

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Speaker 7: such a beautiful period of time, and it's such a

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Speaker 7: beautiful everything.

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Speaker 5: You know, the fashion and the food and the buildings

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Speaker 5: and the.

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00:21:30,840 --> 00:21:39,040
Speaker 7: Los Las carosas the Los Cavaiostinia. It had all the

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Speaker 7: French influence and and that that was like it was

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Speaker 7: like fresh and beautiful and elegant and flamboyant and all

393
00:21:47,480 --> 00:21:51,919
Speaker 7: of that. Right, So, since Julio has wrote that for

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00:21:52,280 --> 00:21:56,800
Speaker 7: you know, and and Chile and all that, when they

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Speaker 7: adapted the story to you so we could do it

396
00:22:00,440 --> 00:22:02,600
Speaker 7: in Mexico, it was only natural, you know, it was

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Speaker 7: it happened naturally. And I thought it was he was

398
00:22:05,640 --> 00:22:09,120
Speaker 7: a big, big asset, you know. I think it's it's

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00:22:09,200 --> 00:22:11,160
Speaker 7: it's part of the virtues of the series.

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Speaker 1: We kicked off we're starting season three.

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Speaker 3: We kicked off season one in veracrus Iva was there

402
00:22:16,600 --> 00:22:21,399
Speaker 3: working and I met her and it's so fascinating and

403
00:22:21,440 --> 00:22:24,320
Speaker 3: it's not something a part of the of Mexico that

404
00:22:24,400 --> 00:22:27,520
Speaker 3: you really ever see portrayed, or at least that I

405
00:22:27,560 --> 00:22:33,359
Speaker 3: haven't really seen portrayed. And you have just the vanilla

406
00:22:33,640 --> 00:22:36,600
Speaker 3: and the tobacco and then the coffee, and then and

407
00:22:36,840 --> 00:22:39,639
Speaker 3: the ernand Cortes enter through there, and then you're seeing

408
00:22:39,640 --> 00:22:42,639
Speaker 3: the Portfdiato, all of the French influence, and and then

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Speaker 3: the African you know, the enslaved Africans came through there,

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00:22:45,960 --> 00:22:49,800
Speaker 3: and the sugar plantations. If I were to have an

411
00:22:49,840 --> 00:22:53,399
Speaker 3: equivalent in the US, it's almost like New Orleans. Was

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00:22:53,440 --> 00:22:57,520
Speaker 3: there anything by doing this project that you learned about

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00:22:57,520 --> 00:23:00,960
Speaker 3: this area, this region that was that was new, that

414
00:23:01,040 --> 00:23:03,160
Speaker 3: was surprising any one particular thing.

415
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Speaker 7: My job as an actor is to know more about

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Speaker 7: pretty much life.

417
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Speaker 5: Everything I know is because of my characters.

418
00:23:12,440 --> 00:23:17,639
Speaker 7: Because once I have to go into any specific profession,

419
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Speaker 7: I never go shy into it.

420
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Speaker 5: I always try to go deep into it.

421
00:23:22,480 --> 00:23:27,199
Speaker 7: I just jump off the cliffs, abandon myself and the

422
00:23:27,200 --> 00:23:31,840
Speaker 7: hope tool land on my feet, you know. And so yes,

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00:23:31,920 --> 00:23:35,760
Speaker 7: you learn many things. But being Mexican and haven't haven't

424
00:23:35,800 --> 00:23:38,439
Speaker 7: been in Bedack Grums many many times, and knowing my

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00:23:38,520 --> 00:23:41,240
Speaker 7: own you know, history lessons and stuff and all that,

426
00:23:41,680 --> 00:23:45,520
Speaker 7: pretty much everything was in place, you know, And I've

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00:23:45,560 --> 00:23:48,120
Speaker 7: been to it a cruise, of course, several many, many times.

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Speaker 7: And and that particular time and place it was, it

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Speaker 7: was It's a beautiful period.

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Speaker 5: Time that I love, that I personally love.

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Speaker 7: So the biggest challenge for us was to recreate that

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Speaker 7: it's the most perfect and pristine way possible, and I

433
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Speaker 7: think we achieved that.

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Speaker 3: And I want to shift a little bit to food.

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00:24:13,359 --> 00:24:16,800
Speaker 3: So you've played a cook in Tarantino's Hateful Eight.

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00:24:17,119 --> 00:24:18,720
Speaker 1: And also and let the Right One in.

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00:24:18,920 --> 00:24:22,399
Speaker 3: So you've played a cook and so alongside acting, you

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00:24:22,400 --> 00:24:25,240
Speaker 3: have this deep passion for food and cooking.

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Speaker 1: Where does that come from?

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Speaker 5: You know your history and you know my history.

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Speaker 7: That's yeah, Well I play a cook and I love cooking.

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Speaker 7: I personally cook pretty much, you know, three times a

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Speaker 7: day really every day. Oh yeah, all kinds of things.

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Speaker 7: And I became even better during the pandemic, you know.

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Speaker 7: And the good thing about that now is that whatever

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Speaker 7: any dish that you think that you want to try,

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Speaker 7: they're like a million and two tutorials everywhere. You know,

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Speaker 7: like in five minutes you'll learn how to do this

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Speaker 7: and that you know all that The rest is only passion,

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Speaker 7: and the rest is choosing the right elements.

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Speaker 5: And that's pretty much the same way you do theater.

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Speaker 7: And that's how you make a TV show, and that's

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Speaker 7: how you make a film.

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Speaker 3: Our first episode is about oysters.

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Speaker 1: How do you feel about oysters? Are you a fan? Yes?

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Speaker 9: No?

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Speaker 1: How do you like to eat them? There are a

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Speaker 1: lot of oysters in Meta Cruz.

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Speaker 7: If you love a good show, a good TV show,

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Speaker 7: or a good book, or a good pawn or a

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Speaker 7: good uh theater play or you know, a good symphony orchestra,

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Speaker 7: a good opra.

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Speaker 5: If you love that, you have to love oysters, you know.

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Speaker 7: And if you don't love oysters, then we can talk.

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Speaker 5: You know, we can't continue the conversation. Like Anthony Bourdain

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Speaker 5: used to say.

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Speaker 7: You know, I don't have any respect for anyone who

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Speaker 7: doesn't take the rebuy media rare. You know that territory.

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Speaker 7: I'm gonna I'm a ree buy lover. So oh boy,

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Speaker 7: that's that's how you take it. I love oysters. And

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Speaker 7: I'll tell you one thing. This is so funny because

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Speaker 7: when we were kids, my father used to take us,

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Speaker 7: my father and my mother of course, uh our parents

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Speaker 7: used to take us on Sundays. There were two two

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Speaker 7: luxuries that we will you know, take, what would you like,

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Speaker 7: uh a more level professor or ostix more little professor.

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Speaker 5: It was a man who was a.

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Speaker 9: Teacher who on weekends he will bake in his house

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Speaker 9: this morning, pos that was.

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Speaker 7: The only day, and he will serve it like royalty,

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Speaker 7: like for for royalty. And then was this, you know,

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Speaker 7: huge seafood place. And my brothers and I would open

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Speaker 7: up with a Copela cameroon, Cotell cameroon.

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Speaker 5: It is pleas, it is plasm.

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Speaker 8: That was.

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Speaker 5: That was a wicked.

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Speaker 7: That was a wicked and up until today, I'm always

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Speaker 7: looking for a great place for oysters, you know, and

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Speaker 7: I I appreciate that very much.

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Speaker 5: What I do is that I like the goodies.

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Speaker 7: You know, sometimes maybe a drople lime here, a drople lemon,

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Speaker 7: maybe a little bit of a vinegar type of.

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Speaker 5: Dressing, or a little bit of this and that. But

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Speaker 5: but but I always try the movie. You know.

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Speaker 7: That's that's when you savor you know the origin of

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Speaker 7: it and where they come from, and then you know.

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Speaker 5: And that sess glorious. I mean is eh, if it's.

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Speaker 7: Late at night, boy, if you opened up with a Martinium,

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Speaker 7: then your dozen of oysters, then we can talk.

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Speaker 1: That's life. That's yes, that was.

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Speaker 5: Thank you so much.

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Speaker 2: Well, look, every slurp of a brainy oyster tells a

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Speaker 2: story about class, about environment, about a coastline migration. These

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Speaker 2: ecosystems that really sustain us when we take care of them.

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Speaker 1: Cheers to these oysters.

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Speaker 4: Don't forget to leave us a message or rate us.

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Speaker 4: We love hearing from y'all.

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Speaker 1: Huge thanks to them. MBT.

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Speaker 3: You can watch his new show and then these says

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Speaker 3: streaming on vix Bye, thank you.

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Speaker 2: Hungry for History is a hyphen Media production in partnership

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Speaker 2: with Heart's Michael Bura podcast Network.

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Speaker 3: For more of your favorite shows, visit the iHeartRadio app,

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Speaker 3: Apple Podcasts, or wherever you get your podcasts