oysters

One way to affordably enjoy farm-raised oysters is to purchase them at the grocery store and eat them at home. The only problem is, you have to shuck the oysters beforehand! To make shucking quicker, take a tip from my local fishmonger and give the oysters a cold bath. Fill a large bowl with cold water and salt liberally, then add the oysters and soak for 10 minutes. This will liven them up and loosen the shells — making them easier to pop open.

Do you shuck your own oysters? Share your tips with us below!

If you care about the future of sea life, maybe you shouldn't be eating oysters. A recent study shows over 85 percent of wild oyster reefs have disappeared, thanks to overharvesting and disease. The study, conducted by The Nature Conservancy and the University of California and published in BioScience, examined reefs across 44 ecoregions and 144 bays, excluding Japan, China, South Africa, and the Koreas.

The verdict? Oysters, overall, are in "poor" condition. "They are functionally extinct in that they lack any significant ecosystem role and remain at less than 1 percent of prior abundances in many bays and ecoregions, particularly in North America, Australia, and Europe," the study stated.

Roughly 75 percent of the remaining wild oysters in the world can be found within five North American locations, so that's good news, but maybe that means steering clear of anything that's not a farmed oyster, lest the bivalves vanish completely. Yet another reason to pay attention to sustainable seafood guidelines.

Instead of joining the crowds of party-goers this New Year's Eve, I'm staying in, and I invite you to do the same! Call up some friends and host a festive and special dinner party that lasts until the countdown. Start with a luxurious duo of appetizers: oysters on the half shell with two types of sauces (cucumber mignonette and classic cocktail sauce) and a bubbling pot of cheese fondue with lots of delicious items for dipping (bread cubes, potatoes, broccoli, etc.). For the main course, offer a thick and slow-cooked pork ragu with pasta. It's comforting and hearty. Crusty bread and a big green salad round out the menu. Check out the recommended recipes after the break.

Right now it seems as if every chef is looking to the South for inspiration. So why not take a tip from the likes of Alton Brown and John Besh and serve a Thanksgiving meal that oozes with Southern charm? Plan a dinner that highlights simple and delicious cooking. Start with an unfussy roast turkey recipe that's seasoned with lots of salt and pepper and served with a rich turkey gravy.

Keep things uncomplicated and bake an oyster dressing with bacon and hot sauce outside of the bird. It's spicy, bready, and deliciously briny. Whip up a batch of mashed potatoes loaded with sour cream and white cheddar cheese. Finally, round out the menu with a bourbon-cranberry compote. It's the perfect sweet-tart accompaniment to succulent turkey. To be inspired by this collection of curated recipes, keep reading.

Can you believe it's almost October? I certainly can't! Luckily there are plenty of delicious food events to make the transition from Summer to Fall more bearable. This week we're excited to party with our friends at SF Weekly for their third annual Dish Event at San Francisco's Metreon. The tasting extravaganza brings together over 30 of the city's top eateries as well as more than 10 wineries. If you see us there, be sure to stop by and say hello!

Did we forget something fabulous and foodie that's taking place in your neck of the woods? Please share with us in the comments below.

• San Francisco, CA: SF Weekly's Dish — Sept. 30
• San Luis Obispo, CA: Sunset's Savor The Central Coast — Sept. 30-Oct. 3
• Fort Collins, CO: Fall Harvest Brewfest — Oct. 1
• New York, NY: Great World Beer Festival — Oct. 1-2
• Orlando, FL: Latin Food & Wine Festival — Oct. 1-2
• Lake Tahoe, CA: Lake Tahoe Food and Wine Festival — Oct. 1-3
• Dallas, TX: Texas State Fair — Oct. 1-17
• Ann Arbor, MI: Pawpaws and Persimmons — Oct. 2
• Shelton, WA: OysterFest and Washington State Seafood Festival — Oct. 2-3
• New Orleans, LA: Boozing in Beantown — Oct. 4

There's a well-known adage that oyster eaters should steer clear of eating the beloved bivalve during months that don't contain the letter "R." Since we're huge fans of summertime oyster picnics up at California's Tomales Bay, I thought I'd look for an answer to settle the debate once and for all. To find out what I learned, read more.