1 00:00:04,600 --> 00:00:05,633 [woman] It's like popcorn. 2 00:00:05,633 --> 00:00:07,233 You just keep eating. 3 00:00:07,233 --> 00:00:09,400 I can see how you could just keep eating these. 4 00:00:09,400 --> 00:00:10,400 That's addictive. 5 00:00:12,000 --> 00:00:14,366 [Capri] Jonathan Swift said it was a bold man 6 00:00:14,366 --> 00:00:16,266 who first ate the oyster. 7 00:00:19,866 --> 00:00:21,100 And South Carolinians 8 00:00:21,100 --> 00:00:23,433 have been boldly doing so for millennia. 9 00:00:24,433 --> 00:00:26,866 [man] It's just a tradition here in this area. 10 00:00:26,866 --> 00:00:29,166 [Capri] Mother Nature makes you work for this one. 11 00:00:29,166 --> 00:00:30,266 This ain't easy. 12 00:00:30,266 --> 00:00:32,166 No, this is not very easy. 13 00:00:33,166 --> 00:00:34,433 [Capri] Look at that. 14 00:00:35,266 --> 00:00:36,800 Look at that! 15 00:00:37,366 --> 00:00:41,300 We're exploring oyster culture in South Carolina's Lowcountry. 16 00:00:41,300 --> 00:00:42,966 This is South Carolina on a plate. 17 00:00:42,966 --> 00:00:44,166 [woman] Absolutely. 18 00:00:44,166 --> 00:00:45,800 [Capri] And the flavors of one of the nation's 19 00:00:45,800 --> 00:00:48,833 most unique communities, the Gullah-Geechee. 20 00:00:48,833 --> 00:00:51,433 I'm going to make a classic Lowcountry Gullah dish today 21 00:00:51,433 --> 00:00:52,666 with those oysters. 22 00:00:53,433 --> 00:00:54,500 [Capri] Oh, wow. 23 00:00:56,566 --> 00:00:58,866 I'm Capri Cafaro and I'm on a mission 24 00:00:58,866 --> 00:01:01,133 to uncover the incredible stories 25 00:01:01,133 --> 00:01:02,800 of the foods we grow... 26 00:01:04,100 --> 00:01:06,033 ...harvest, create... 27 00:01:07,433 --> 00:01:09,100 ...and celebrate. 28 00:01:09,100 --> 00:01:11,433 Beautiful, amazing meal. 29 00:01:11,433 --> 00:01:13,500 So, I'm traveling America's backroads 30 00:01:13,500 --> 00:01:15,566 to learn our cherished food traditions 31 00:01:15,566 --> 00:01:17,433 from those who make them possible... 32 00:01:17,433 --> 00:01:18,933 Look at that. 33 00:01:18,933 --> 00:01:20,900 ...and are helping keep them alive. 34 00:01:20,900 --> 00:01:22,666 There is so, much more to learn. 35 00:01:22,666 --> 00:01:24,433 [man] It's just a tradition here in this area. 36 00:01:24,433 --> 00:01:25,766 [gunshot] [woman] Mmm hmm. 37 00:01:26,233 --> 00:01:28,366 [Capri] On "America the Bountiful." 38 00:01:33,200 --> 00:01:34,866 [announcer] America's farmers have nourished us 39 00:01:34,866 --> 00:01:36,233 for generations, 40 00:01:36,233 --> 00:01:39,666 but today they face unprecedented challenges. 41 00:01:39,666 --> 00:01:42,400 American Farmland Trust works with farmers 42 00:01:42,400 --> 00:01:44,766 to help save the land that sustains us. 43 00:01:44,766 --> 00:01:47,700 Together we can work to keep America bountiful. 44 00:01:52,133 --> 00:01:53,533 [Capri] The oyster, 45 00:01:53,533 --> 00:01:56,833 that saltwater bivalve mollusks often still alive when eaten, 46 00:01:56,833 --> 00:01:59,133 accompanied by its briny liquor, 47 00:01:59,133 --> 00:02:01,333 is a culinary and cultural treasure 48 00:02:01,333 --> 00:02:03,266 in the South Carolina Lowcountry... 49 00:02:05,066 --> 00:02:07,000 ...with its low coastal plains 50 00:02:07,000 --> 00:02:09,033 and Atlantic Ocean Sea Islands. 51 00:02:10,000 --> 00:02:12,600 Larry Toomer is oyster family royalty, 52 00:02:12,600 --> 00:02:14,733 running an oyster company in Bluffton, 53 00:02:14,733 --> 00:02:17,433 the first inland town from Hilton Head Island. 54 00:02:17,433 --> 00:02:19,100 Robert Moss is a well-known 55 00:02:19,100 --> 00:02:22,166 Southern food author and historian in the state. 56 00:02:22,166 --> 00:02:23,500 And tonight, they've gathered 57 00:02:23,500 --> 00:02:26,000 for an essential South Carolina pastime, 58 00:02:26,000 --> 00:02:27,500 the oyster roast. 59 00:02:30,700 --> 00:02:33,100 So, this is just literally oysters 60 00:02:33,100 --> 00:02:34,600 that were over a fire. 61 00:02:34,600 --> 00:02:36,233 Well, yeah, basically. 62 00:02:36,233 --> 00:02:38,766 It's our local oysters, May River oysters, 63 00:02:38,766 --> 00:02:40,100 and you build a fire 64 00:02:40,100 --> 00:02:42,700 and then put a piece of solid plate, steel plate, 65 00:02:42,700 --> 00:02:45,700 and then put the oysters on top of that plate 66 00:02:45,700 --> 00:02:46,933 and cover them with-- 67 00:02:46,933 --> 00:02:50,366 you can use a towel or the old fashioned way is burlap. 68 00:02:50,366 --> 00:02:52,800 You soak the burlap in water so it stays wet, 69 00:02:52,800 --> 00:02:55,933 and the oysters actually cook in their own juice. 70 00:02:55,933 --> 00:02:58,933 So, there's no additives, no water added or anything. 71 00:02:58,933 --> 00:03:01,433 And they make their own flavor, so to speak. 72 00:03:02,333 --> 00:03:04,133 Mm. That is good. 73 00:03:04,133 --> 00:03:05,133 That's salty. 74 00:03:05,133 --> 00:03:06,566 I was going to say, it's self seasoned. 75 00:03:06,566 --> 00:03:07,700 But you know what? 76 00:03:07,700 --> 00:03:09,300 The cocktail sauce always makes it a little bit-- 77 00:03:09,300 --> 00:03:11,766 I see the hot sauce out here. 78 00:03:11,766 --> 00:03:14,400 Do you need a special occasion to have an oyster roast? 79 00:03:14,400 --> 00:03:15,600 Oh, not at all. 80 00:03:15,600 --> 00:03:19,600 I mean, just got somebody over or a friend coming over, 81 00:03:19,600 --> 00:03:21,200 or not, you know. 82 00:03:21,200 --> 00:03:22,533 -Or not. -Kids. 83 00:03:22,533 --> 00:03:23,633 Family. 84 00:03:23,633 --> 00:03:25,200 Our grandkids eat oysters 85 00:03:25,200 --> 00:03:28,366 pretty much every time they see them. 86 00:03:28,366 --> 00:03:30,500 It's just a tradition here in this area. 87 00:03:30,500 --> 00:03:33,466 Call your neighbors over and start a fire in the backyard 88 00:03:33,466 --> 00:03:34,766 and get a bushel of oysters 89 00:03:34,766 --> 00:03:37,800 and you're entertained for the evening. 90 00:03:37,800 --> 00:03:38,933 And this is a tradition 91 00:03:38,933 --> 00:03:40,933 that hasn't just been happening in your family 92 00:03:40,933 --> 00:03:43,533 for, you know, the last couple of generations, 93 00:03:43,533 --> 00:03:44,833 but centuries, right? 94 00:03:44,833 --> 00:03:46,333 Yeah, centuries or millennia, actually. 95 00:03:46,333 --> 00:03:48,833 So, I mean, all up and down the coast here, 96 00:03:48,833 --> 00:03:50,066 there are shell middens 97 00:03:50,066 --> 00:03:52,033 or mounds of oyster shells that were left 98 00:03:52,033 --> 00:03:55,333 sometimes 4,000 to 8,000 years ago by the Native Americans 99 00:03:55,333 --> 00:03:57,566 who were here originally eating oysters. 100 00:03:57,566 --> 00:03:59,900 We know they ate an awful lot of them and mounded them up. 101 00:03:59,900 --> 00:04:03,500 And that carried right through to the British colonists coming, 102 00:04:03,500 --> 00:04:06,700 and oysters were just part of the food ways 103 00:04:06,700 --> 00:04:10,300 of the South colonists from their earliest days. 104 00:04:10,300 --> 00:04:13,000 How have things changed over the years? 105 00:04:13,000 --> 00:04:15,266 I mean, oysters are a constant, 106 00:04:15,266 --> 00:04:17,333 but how has it changed 107 00:04:17,333 --> 00:04:20,433 as far as the way that people maybe have prepared them 108 00:04:20,433 --> 00:04:22,633 or eaten them over the years? 109 00:04:22,633 --> 00:04:23,733 Yeah, it's changed. 110 00:04:23,733 --> 00:04:25,133 The oyster roast like we're having today 111 00:04:25,133 --> 00:04:26,333 is really a phenomenon 112 00:04:26,333 --> 00:04:29,500 that started really about the 1890s in South Carolina 113 00:04:29,500 --> 00:04:31,166 when the big oyster packing houses 114 00:04:31,166 --> 00:04:34,000 and the oyster industry sort of started up here, 115 00:04:34,000 --> 00:04:36,466 and you had more and more oysters being harvested 116 00:04:36,466 --> 00:04:38,033 and they became more affordable. 117 00:04:38,033 --> 00:04:39,966 But people were eating oysters in Charleston 118 00:04:39,966 --> 00:04:42,466 back in the colonial days. 119 00:04:43,266 --> 00:04:44,400 Early in the 19th century, 120 00:04:44,400 --> 00:04:46,100 it was more of something you would eat in the city. 121 00:04:46,100 --> 00:04:48,333 And downtown Charleston was lined with oyster houses. 122 00:04:48,333 --> 00:04:51,233 In the start of the 1810s, 1820s, 123 00:04:51,233 --> 00:04:53,433 you would see them called beefsteak and oyster houses, 124 00:04:53,433 --> 00:04:56,233 which were some of the very first restaurants in Charleston. 125 00:04:56,233 --> 00:04:58,800 And they would have oysters of all ways. 126 00:04:58,800 --> 00:05:00,266 They'd eat them raw on half shell. 127 00:05:00,266 --> 00:05:01,233 They would fry them. 128 00:05:01,233 --> 00:05:02,233 They would roast them. 129 00:05:02,233 --> 00:05:04,100 And oyster stews were super popular. 130 00:05:04,100 --> 00:05:05,000 [Capri] Yeah. 131 00:05:05,000 --> 00:05:06,933 And that really was the early way. 132 00:05:06,933 --> 00:05:09,933 So, really, oysters are part of the fabric. 133 00:05:09,933 --> 00:05:10,866 Yes. 134 00:05:10,866 --> 00:05:13,400 It's truly one of the native 135 00:05:13,400 --> 00:05:15,866 and longest-running foods of the Carolinas. 136 00:05:17,866 --> 00:05:21,000 [Capri] Trying to get a little bit better at this. 137 00:05:21,000 --> 00:05:23,200 So, you harvest oysters 138 00:05:23,200 --> 00:05:26,566 really in the backyard of where we are now. 139 00:05:26,566 --> 00:05:29,400 Actually in sight in the river right behind you, 140 00:05:29,400 --> 00:05:32,066 and as far as you can see in each direction. 141 00:05:32,066 --> 00:05:33,066 [Capri] Oh, wow. 142 00:05:34,100 --> 00:05:36,633 They're such majesties of nature. 143 00:05:36,633 --> 00:05:38,433 The fact that like, something that is just out there 144 00:05:38,433 --> 00:05:40,500 can be on this table 145 00:05:40,500 --> 00:05:44,000 that has been happening for millennia, as you said. 146 00:05:44,000 --> 00:05:45,466 Well, I really hope you have a chance 147 00:05:45,466 --> 00:05:46,566 to take me out there, 148 00:05:46,566 --> 00:05:48,633 because I'd like to see where these come from. 149 00:05:48,633 --> 00:05:49,700 Sure. 150 00:05:49,700 --> 00:05:51,100 I'd be glad to take you out there. 151 00:05:51,100 --> 00:05:52,800 We always need more help picking oysters. 152 00:05:52,800 --> 00:05:53,800 Well, good. 153 00:05:53,800 --> 00:05:55,066 Sign me up. 154 00:05:55,066 --> 00:05:56,166 Okay. You're in. 155 00:05:56,166 --> 00:05:57,333 All right. 156 00:05:58,433 --> 00:06:00,500 [Capri] Larry, along with his wife, Tina, 157 00:06:00,500 --> 00:06:02,566 runs the Bluffton Oyster Company, 158 00:06:02,566 --> 00:06:07,166 a local institution in this town that first opened in 1899. 159 00:06:10,900 --> 00:06:13,900 Larry, the oyster business is in your blood, right? 160 00:06:13,900 --> 00:06:15,333 [Larry] Oh, yeah. 161 00:06:15,333 --> 00:06:18,400 My grandfather, my father, uncles. 162 00:06:18,400 --> 00:06:21,433 So, yeah, it's a little bit of oyster juice 163 00:06:21,433 --> 00:06:23,600 or saltwater in my blood, I would say. 164 00:06:23,600 --> 00:06:27,700 My grandfather actually moved to Hilton Head in 1913 165 00:06:27,700 --> 00:06:30,633 and opened an oyster shucking facility, 166 00:06:30,633 --> 00:06:33,433 such as we have now at the Bluffton Oyster Company. 167 00:06:33,433 --> 00:06:36,266 And along with probably 15 other operations 168 00:06:36,266 --> 00:06:39,600 in the vicinity within a 20-mile range, 169 00:06:39,600 --> 00:06:45,866 oyster business was a prosperous way of making a living 170 00:06:45,866 --> 00:06:47,733 and providing employment, 171 00:06:47,733 --> 00:06:51,400 and it was just a cultural part of the heritage. 172 00:06:51,400 --> 00:06:53,666 So, what made you decide to carry on the family legacy? 173 00:06:55,266 --> 00:06:57,733 [Larry] We are the only oyster shucking facility 174 00:06:57,733 --> 00:07:01,166 in the state of South Carolina and have been for 25 years. 175 00:07:01,166 --> 00:07:03,100 Wow. Why is that? 176 00:07:04,300 --> 00:07:06,133 Because it's a lot of work. 177 00:07:06,133 --> 00:07:08,533 You have to really be dedicated 178 00:07:08,533 --> 00:07:12,833 and want to keep the way of life alive. 179 00:07:14,766 --> 00:07:16,300 You know, when I was growing up, 180 00:07:16,300 --> 00:07:19,433 I just loved the peacefulness 181 00:07:19,433 --> 00:07:21,433 and the challenge of Mother Nature. 182 00:07:22,600 --> 00:07:25,066 We're on the May River, which is absolutely beautiful. 183 00:07:25,066 --> 00:07:30,000 What makes May River special as an oyster habitat? 184 00:07:30,000 --> 00:07:34,333 Well, you know, it's called the May River, 185 00:07:34,333 --> 00:07:36,366 but it's technically not a river 186 00:07:36,366 --> 00:07:40,600 because we do not get freshwater infiltration from anywhere. 187 00:07:40,600 --> 00:07:44,666 It's more of a tributary that's connected to the Atlantic. 188 00:07:44,666 --> 00:07:46,333 [Capri] Oysters are actually a crucial part 189 00:07:46,333 --> 00:07:47,800 of global ocean health. 190 00:07:47,800 --> 00:07:50,133 As filter feeders, they filter and clean 191 00:07:50,133 --> 00:07:52,466 the surrounding waters and prevent erosion, 192 00:07:52,466 --> 00:07:55,066 protecting tributary waters like these. 193 00:07:55,066 --> 00:07:56,600 [Larry] We have the big tides here, 194 00:07:56,600 --> 00:07:57,933 you know, seven or eight foot. 195 00:07:57,933 --> 00:08:01,100 Every 12 hours, we have a tide. 196 00:08:01,100 --> 00:08:02,633 So, as the water goes out 197 00:08:02,633 --> 00:08:05,566 and mixes with the higher salinities, 198 00:08:05,566 --> 00:08:07,000 you know, from the deep water, 199 00:08:07,000 --> 00:08:09,400 the ocean is only eight miles from here, 200 00:08:09,400 --> 00:08:11,166 so we get a cleansing, 201 00:08:11,166 --> 00:08:13,466 a God-given natural cleansing 202 00:08:13,466 --> 00:08:16,033 to keep our water clean. 203 00:08:16,033 --> 00:08:21,666 You know, it's just natural food that's here to utilize 204 00:08:21,666 --> 00:08:25,333 if you're willing to do the work that is involved to get it. 205 00:08:26,866 --> 00:08:30,100 [Capri] So, tell me about the process. 206 00:08:30,100 --> 00:08:33,200 [Larry] Johnnie is an independent fisherman 207 00:08:33,200 --> 00:08:37,000 who harvests oysters and sells them to me. 208 00:08:37,000 --> 00:08:38,133 -I see. -Okay. 209 00:08:38,133 --> 00:08:41,633 [Larry] All of our oysters do come out on low tide. 210 00:08:41,633 --> 00:08:45,100 So, you basically have your boots, your bucket 211 00:08:45,100 --> 00:08:47,500 and normally a claw hammer, 212 00:08:47,500 --> 00:08:49,433 you know, where you break the smaller ones off 213 00:08:49,433 --> 00:08:51,933 and bring in the bigger oysters 214 00:08:51,933 --> 00:08:53,233 and drag them back to the boat 215 00:08:53,233 --> 00:08:55,900 and then turn around and go get some more. 216 00:08:55,900 --> 00:08:56,833 It sounds like fun. 217 00:09:04,100 --> 00:09:06,366 [Johnnie] So these, I'm trying to get the biggest oysters, 218 00:09:06,366 --> 00:09:07,666 so I take the hammer. 219 00:09:07,666 --> 00:09:08,666 [Capri] Uh huh. 220 00:09:09,433 --> 00:09:10,300 Oh, wow. 221 00:09:12,133 --> 00:09:13,866 -Knock the shell off. -You make it look so easy. 222 00:09:13,866 --> 00:09:16,566 [Johnnie] And we just do it day in and day out. 223 00:09:16,566 --> 00:09:17,600 How long have you been doing this 224 00:09:17,600 --> 00:09:18,700 day in and day out? 225 00:09:18,700 --> 00:09:20,300 Probably 20 years. 226 00:09:20,300 --> 00:09:21,900 Twenty-five to be exact. 227 00:09:21,900 --> 00:09:23,233 This regular pick. 228 00:09:23,233 --> 00:09:24,266 Yeah. 229 00:09:24,266 --> 00:09:26,066 But I've been in the water since I was nine. 230 00:09:26,066 --> 00:09:28,100 Oh, well, you know your water. 231 00:09:28,100 --> 00:09:31,466 As I do this, I can take it and throw it down, 232 00:09:31,466 --> 00:09:33,000 and they grow better. 233 00:09:33,000 --> 00:09:34,633 So, if you take it and you throw it-- 234 00:09:34,633 --> 00:09:37,400 Throw it so it can catch air. 235 00:09:37,400 --> 00:09:40,166 Just throw it out, then they grow bigger. 236 00:09:40,166 --> 00:09:43,100 [Capri] so, how long does it take for oysters to grow? 237 00:09:43,100 --> 00:09:44,700 [Johnnie] Two to three years. 238 00:09:44,700 --> 00:09:46,566 [Capri] Two to three years? 239 00:09:46,566 --> 00:09:49,400 [Johnnie] See, this oyster is pretty good sized, 240 00:09:49,400 --> 00:09:50,566 and I'll take it. 241 00:09:52,300 --> 00:09:53,766 And I'll take that one. 242 00:09:54,866 --> 00:09:56,466 I'll knock the shell off of it. 243 00:09:57,733 --> 00:09:58,966 See, I got oyster. 244 00:09:59,566 --> 00:10:01,100 [Capri] so, why are you knocking these apart? 245 00:10:01,100 --> 00:10:03,333 I'm knocking the apart trying to get the smaller oyster off, 246 00:10:03,333 --> 00:10:04,933 and the dead shell off. 247 00:10:04,933 --> 00:10:06,600 And what happens to the dead shell down here? 248 00:10:06,600 --> 00:10:08,366 Well, they grow another oyster. 249 00:10:08,366 --> 00:10:09,933 So, can I give this a shot? 250 00:10:09,933 --> 00:10:11,100 Can I try it for myself? 251 00:10:11,100 --> 00:10:11,966 Yes ma'am. 252 00:10:11,966 --> 00:10:13,166 All right, we'll see here. 253 00:10:13,166 --> 00:10:14,366 [Johnnie] All right. 254 00:10:14,366 --> 00:10:16,000 We're going to start with this one. 255 00:10:16,000 --> 00:10:17,766 Knock that off. 256 00:10:17,766 --> 00:10:19,200 See? 257 00:10:19,200 --> 00:10:20,533 There you go. 258 00:10:22,033 --> 00:10:23,533 Thanks. Teamwork. 259 00:10:23,533 --> 00:10:25,766 See? A little bit more. 260 00:10:25,766 --> 00:10:27,033 Go ahead. 261 00:10:27,033 --> 00:10:28,400 [Capri] There you go. 262 00:10:28,400 --> 00:10:29,900 -You got two good oysters. -Two there. 263 00:10:29,900 --> 00:10:30,966 Okay. 264 00:10:33,166 --> 00:10:35,666 Empty oyster shells are an important part 265 00:10:35,666 --> 00:10:38,900 of the habitat, ideal for new oysters to grow. 266 00:10:40,633 --> 00:10:43,266 -Got to hit it. -There you go. 267 00:10:43,266 --> 00:10:44,933 So, you got that oyster. 268 00:10:44,933 --> 00:10:46,300 So, that's what, how many there? 269 00:10:46,300 --> 00:10:49,833 You got four there. 270 00:10:49,833 --> 00:10:53,100 So, when you do this on a typical day, 271 00:10:53,100 --> 00:10:54,900 how many do you bring back? 272 00:10:54,900 --> 00:10:57,966 [Johnnie] Oh, probably 20 bushels. 273 00:10:57,966 --> 00:10:59,700 Ten of these containers. 274 00:10:59,700 --> 00:11:03,666 So, what happens to all those oysters after you bring it back? 275 00:11:03,666 --> 00:11:06,966 We either put it so the ladies can shuck it the next day, 276 00:11:06,966 --> 00:11:09,000 or we put it in a bushel bag 277 00:11:09,000 --> 00:11:12,133 and they buy it by the bushel or half a bushel. 278 00:11:12,133 --> 00:11:13,266 Mmm hmm. 279 00:11:13,266 --> 00:11:15,233 And if the ladies shuck it, 280 00:11:15,233 --> 00:11:17,533 they put it in quarts, gallon, and a pint. 281 00:11:17,533 --> 00:11:18,433 Right. 282 00:11:18,433 --> 00:11:19,900 [Larry] And you can buy that. 283 00:11:19,900 --> 00:11:21,400 [Capri] I need to meet those ladies. 284 00:11:27,266 --> 00:11:29,466 To enjoy the delicate meat of an oyster, 285 00:11:29,466 --> 00:11:31,833 you first need to shuck it, or open it, 286 00:11:31,833 --> 00:11:34,033 from its sturdy, protective shell. 287 00:11:36,500 --> 00:11:37,900 Thank you, Julio. 288 00:11:37,900 --> 00:11:39,600 Yes. Thanks, Julio. 289 00:11:44,133 --> 00:11:47,600 Miriam and Cheryl are certified experts at oyster shucking. 290 00:11:49,033 --> 00:11:50,133 You work so fast. 291 00:11:50,133 --> 00:11:51,666 How long have you been doing this? 292 00:11:52,300 --> 00:11:54,666 I know I've been doing this for like, 40 years. 293 00:11:54,666 --> 00:11:57,900 What's the secret to your method? 294 00:11:57,900 --> 00:11:59,166 Mostly good genes. 295 00:12:00,233 --> 00:12:02,433 [Capri] Did your mom do this, too? 296 00:12:02,433 --> 00:12:04,966 Yeah, my mom did this too and my grandma. 297 00:12:04,966 --> 00:12:06,866 So, I hear that you're the baby. 298 00:12:06,866 --> 00:12:08,900 Yes, I am. I am. 299 00:12:08,900 --> 00:12:10,333 How long you've been doing this? How long? 300 00:12:10,333 --> 00:12:11,966 -Ten years. -Ten years. 301 00:12:11,966 --> 00:12:15,000 I came down here just to make extra money 302 00:12:15,000 --> 00:12:16,400 because I had five kids. 303 00:12:16,400 --> 00:12:22,066 And I started liking it because it was like an art to it. 304 00:12:22,066 --> 00:12:24,233 As you see, she used a tease. 305 00:12:24,233 --> 00:12:29,200 I just hit it by the navel and it comes open. 306 00:12:29,200 --> 00:12:30,533 So, this is really an art 307 00:12:30,533 --> 00:12:33,100 because you have two totally different methods. 308 00:12:33,100 --> 00:12:34,000 Yes. 309 00:12:34,500 --> 00:12:36,033 Can I give it a shot? 310 00:12:36,033 --> 00:12:38,066 -Yeah. Go ahead. -Okay. Okay. 311 00:12:38,066 --> 00:12:39,466 -You know what? -You're going to need a knife. 312 00:12:39,466 --> 00:12:41,700 -Okay. -And a hammer. 313 00:12:41,700 --> 00:12:43,633 [Capri] So, now here is where I hit? 314 00:12:43,633 --> 00:12:46,366 [Miriam] Hit it right in the center. 315 00:12:46,366 --> 00:12:47,533 Right there. 316 00:12:50,266 --> 00:12:51,600 Okay, now? 317 00:12:51,600 --> 00:12:53,366 Now, you take the knife. 318 00:12:53,366 --> 00:12:55,166 [Capri] Aha! 319 00:12:55,166 --> 00:12:56,166 Oh. 320 00:12:57,766 --> 00:12:59,466 Look at that. 321 00:12:59,466 --> 00:13:01,833 Look at that. 322 00:13:01,833 --> 00:13:03,633 Well, I have good teachers. 323 00:13:04,733 --> 00:13:07,433 I mean, this is seriously hard work. 324 00:13:07,433 --> 00:13:08,966 [Miriam] Yes, it is. 325 00:13:08,966 --> 00:13:11,033 [Capri] All these oysters have to go some place, right? 326 00:13:11,900 --> 00:13:13,166 It's my understanding 327 00:13:13,166 --> 00:13:15,800 that the family has a restaurant, right? 328 00:13:15,800 --> 00:13:18,066 Yes. It's located in Bluffton. 329 00:13:18,066 --> 00:13:21,100 Yes. Not too far away from the factory. 330 00:13:21,100 --> 00:13:24,433 So, what would you suggest I try 331 00:13:24,433 --> 00:13:26,333 if I'm going to head out to the restaurant? 332 00:13:26,333 --> 00:13:29,533 I would try their fried oysters. 333 00:13:29,533 --> 00:13:32,133 -Yeah? -Very good. Yes. 334 00:13:32,133 --> 00:13:34,233 And try the Oyster Rockefellers. 335 00:13:34,233 --> 00:13:35,333 Fried oysters. 336 00:13:35,333 --> 00:13:36,400 Oyster Rockefeller. 337 00:13:36,400 --> 00:13:38,233 Two really good suggestions 338 00:13:38,233 --> 00:13:40,633 seeing as though these are the places that they come from. 339 00:13:40,633 --> 00:13:42,333 Straight from the May River. 340 00:13:42,333 --> 00:13:43,433 [Capri] All right. 341 00:13:43,433 --> 00:13:44,566 Thank you, ladies. 342 00:13:44,566 --> 00:13:46,133 Thanks for sharing your art with me. 343 00:13:47,266 --> 00:13:48,666 Now I'm going to go and try to eat them. 344 00:13:48,666 --> 00:13:50,666 Okay. [chuckles] 345 00:13:50,666 --> 00:13:51,800 Enjoy. 346 00:14:01,466 --> 00:14:04,266 [Capri] Less than a mile away from the Bluffton Oyster Company 347 00:14:04,266 --> 00:14:05,666 is Toomer's Seafood Restaurant. 348 00:14:08,266 --> 00:14:11,166 Larry and his wife, Tia's, family-run establishment. 349 00:14:19,033 --> 00:14:21,233 This stuff looks incredible. 350 00:14:21,233 --> 00:14:22,466 Tell me what I have. 351 00:14:22,466 --> 00:14:24,333 [Tia] So, right here, you have the cheese grits 352 00:14:24,333 --> 00:14:26,666 which is like a South Carolina staple. 353 00:14:26,666 --> 00:14:27,866 Of course. 354 00:14:27,866 --> 00:14:29,833 And then here you have the Oyster Rockefeller, 355 00:14:29,833 --> 00:14:32,166 which these are our May River oysters. 356 00:14:32,166 --> 00:14:35,900 We add the bacon and the parmesan cheese and spinach. 357 00:14:35,900 --> 00:14:37,100 Oh, wow. 358 00:14:37,100 --> 00:14:39,300 And broil it under the oven for just a few minutes. 359 00:14:39,300 --> 00:14:40,700 They're delicious. 360 00:14:40,700 --> 00:14:42,700 This one here is the fried oysters. 361 00:14:42,700 --> 00:14:45,266 Same, just prepared differently from the May River. 362 00:14:45,266 --> 00:14:46,266 Collard greens, 363 00:14:46,266 --> 00:14:48,400 which is South Carolina's State Vegetable. 364 00:14:48,400 --> 00:14:49,766 And hushpuppies. 365 00:14:49,766 --> 00:14:52,166 Which, hushpuppies have to be served with seafood. 366 00:14:52,166 --> 00:14:54,966 Well, I feel like this is South Carolina on a plate. 367 00:14:54,966 --> 00:14:55,833 Absolutely. 368 00:14:56,666 --> 00:14:58,000 Mmm. 369 00:14:58,000 --> 00:14:58,900 Aren't they delicious? 370 00:14:58,900 --> 00:15:00,033 They are. 371 00:15:00,033 --> 00:15:01,400 They are. 372 00:15:01,400 --> 00:15:05,333 The bacon and the parmesan 373 00:15:05,333 --> 00:15:08,333 because they're a little bit salty, 374 00:15:08,333 --> 00:15:10,866 brings out that salty taste in the fresh oysters. 375 00:15:10,866 --> 00:15:12,466 -Yes. -That's fantastic. 376 00:15:12,466 --> 00:15:13,933 What do you put in the grits? 377 00:15:13,933 --> 00:15:16,066 Water. Salt. Grits. 378 00:15:16,066 --> 00:15:17,266 -That's it? -That's it. 379 00:15:17,266 --> 00:15:18,733 [Tia] And then, of course, we top it with the cheese. 380 00:15:18,733 --> 00:15:19,933 [Capri] Of course, yeah. 381 00:15:19,933 --> 00:15:21,033 Oh. 382 00:15:21,033 --> 00:15:22,033 Aren't those good? 383 00:15:22,033 --> 00:15:23,500 This is so, so, good. 384 00:15:23,500 --> 00:15:25,100 When people come to a seafood restaurant, 385 00:15:25,100 --> 00:15:26,666 they're going to ask you for the hushpuppies. 386 00:15:26,666 --> 00:15:27,933 Right. Now, how do you make these? 387 00:15:27,933 --> 00:15:30,633 Those are basically just breaded with corn flour. 388 00:15:30,633 --> 00:15:33,300 Well, I actually see the corn in there. 389 00:15:33,300 --> 00:15:34,933 And then fry them. 390 00:15:35,666 --> 00:15:36,933 Mmm. 391 00:15:36,933 --> 00:15:38,866 Those have a sweetness to it. 392 00:15:38,866 --> 00:15:40,866 That's a great sweet and savory. 393 00:15:42,066 --> 00:15:44,500 Now, these are fried. 394 00:15:44,500 --> 00:15:46,633 Those are the fried, but they are lightly breaded. 395 00:15:46,633 --> 00:15:47,933 It's not real heavy. 396 00:15:47,933 --> 00:15:49,600 We don't season the oysters 397 00:15:49,600 --> 00:15:51,466 because they already have their natural salt. 398 00:15:51,466 --> 00:15:52,966 And then we deep fry them. 399 00:15:52,966 --> 00:15:54,466 [Capri] You can see the oyster in here. 400 00:15:54,466 --> 00:15:55,900 [Tia] You can still see the oyster. 401 00:15:57,966 --> 00:15:59,166 Mmm. 402 00:15:59,166 --> 00:16:00,300 It's like popcorn. 403 00:16:00,300 --> 00:16:01,866 You just keep eating. 404 00:16:01,866 --> 00:16:04,133 I can see how you could just keep eating these. 405 00:16:04,133 --> 00:16:05,100 That's addictive. 406 00:16:05,100 --> 00:16:06,700 And I really like the tartar sauce, too. 407 00:16:06,700 --> 00:16:10,766 It's a nice balance of that creamy with the fried. 408 00:16:10,766 --> 00:16:12,100 That's definitely the way to go. 409 00:16:12,100 --> 00:16:13,600 So, now. 410 00:16:13,600 --> 00:16:15,100 All right. Famous collard greens. 411 00:16:15,100 --> 00:16:19,133 And we prepare that with onion, ham hock, chicken broth. 412 00:16:19,133 --> 00:16:23,233 Chop up the the collard greens and just cook them. 413 00:16:23,233 --> 00:16:24,333 The longer you cook them, 414 00:16:24,333 --> 00:16:26,766 the more the ham hock flavor gets in there. 415 00:16:26,766 --> 00:16:27,833 Little bit of salt. 416 00:16:27,833 --> 00:16:29,166 I can definitely taste the ham hock. 417 00:16:29,166 --> 00:16:31,766 Kind of that salty richness, 418 00:16:31,766 --> 00:16:33,200 which really balances out, I think, 419 00:16:33,200 --> 00:16:34,666 kind of the bitterness of the greens. 420 00:16:34,666 --> 00:16:36,600 Oh yeah. Collard greens can be bitter. 421 00:16:36,600 --> 00:16:37,833 -That's really great. -Yeah. 422 00:16:37,833 --> 00:16:40,266 [Capri] Now, how would you describe this kind of food? 423 00:16:40,266 --> 00:16:42,900 Would you say that this is Lowcountry, 424 00:16:42,900 --> 00:16:45,400 or has it been influenced by Gullah-Geechee at all? 425 00:16:45,400 --> 00:16:46,733 Both. 426 00:16:46,933 --> 00:16:48,666 [Capri] The Gullah-Geechee are an ethnic group 427 00:16:48,666 --> 00:16:51,066 of central and West African origins, 428 00:16:51,066 --> 00:16:53,733 living primarily in the Lowcountry sea islands 429 00:16:53,733 --> 00:16:55,900 and the coastal plains of South Carolina, 430 00:16:55,900 --> 00:16:59,400 along with Georgia, Florida and North Carolina. 431 00:16:59,400 --> 00:17:02,166 Their flavors and food traditions are an essential part 432 00:17:02,166 --> 00:17:03,966 of the cuisine and culture in this region. 433 00:17:05,633 --> 00:17:07,666 It just started way, way, way back. 434 00:17:07,666 --> 00:17:08,700 And it's still going today. 435 00:17:08,700 --> 00:17:09,800 It's still going today. 436 00:17:11,000 --> 00:17:12,400 [Capri] The Toomer family's table is one of many 437 00:17:12,400 --> 00:17:14,533 that showcase the flavors of the Lowcountry 438 00:17:14,533 --> 00:17:15,833 and take inspiration 439 00:17:15,833 --> 00:17:17,466 from Gullah - Geechee food traditions. 440 00:17:20,000 --> 00:17:22,033 Chef BJ Dennis is working hard 441 00:17:22,033 --> 00:17:23,566 to keep those food ways alive. 442 00:17:24,300 --> 00:17:26,466 And he's using the same wild oysters 443 00:17:26,466 --> 00:17:29,266 harvested thoughtfully by the likes of Jamie Drayton, 444 00:17:30,700 --> 00:17:33,200 who calls Edisto Island home. 445 00:17:34,500 --> 00:17:37,833 Jamie, this seems like a really special place. 446 00:17:37,833 --> 00:17:41,133 Well, the Gullah-Geechee people, 447 00:17:41,133 --> 00:17:43,633 we've been here rooted in this island 448 00:17:43,633 --> 00:17:45,366 for a long, long, long time. 449 00:17:45,366 --> 00:17:47,900 Oysters may be one of our staples. 450 00:17:48,300 --> 00:17:50,900 [Capri] The Gullah-Geechee culture and your the food, 451 00:17:50,900 --> 00:17:54,033 how have you kept this tradition going 452 00:17:54,033 --> 00:17:56,800 for centuries and centuries and centuries? 453 00:17:56,800 --> 00:17:58,400 Well, the food is so fresh. 454 00:17:58,400 --> 00:18:00,166 It keeps you so healthy. 455 00:18:00,166 --> 00:18:03,666 I mean, you're only as good as what goes inside your body. 456 00:18:03,666 --> 00:18:04,733 You are what you eat. 457 00:18:05,800 --> 00:18:07,633 [Jamie] In the day, this was always something 458 00:18:07,633 --> 00:18:09,666 that we could go out and get. 459 00:18:09,666 --> 00:18:13,900 We loved the taste of it, and we perfected our recipes. 460 00:18:13,900 --> 00:18:15,300 Well, first we've got to get them out of here. 461 00:18:15,300 --> 00:18:17,633 So, what I go and do, I break it. 462 00:18:19,833 --> 00:18:21,066 Break it off. 463 00:18:21,066 --> 00:18:23,066 Look at there. It's like a treat. 464 00:18:23,766 --> 00:18:25,166 We break this thing up. 465 00:18:28,333 --> 00:18:29,600 -Look at that. -Wow. 466 00:18:29,600 --> 00:18:31,000 -Can I give it a shot? -Yeah, why don't you crack it. 467 00:18:31,000 --> 00:18:31,866 All right. 468 00:18:34,566 --> 00:18:36,033 Look at that. 469 00:18:36,033 --> 00:18:37,966 [Jamie] So, see. Look at that. 470 00:18:37,966 --> 00:18:39,000 You're a pro now. 471 00:18:39,000 --> 00:18:40,266 -Oh, yeah. -You're a pro on that already. 472 00:18:40,266 --> 00:18:42,000 A little practice makes perfect. 473 00:18:42,000 --> 00:18:44,000 I don't want to let these go to waste. 474 00:18:44,000 --> 00:18:46,533 And I know that there are 475 00:18:46,533 --> 00:18:48,733 some incredible chefs around here that have kept 476 00:18:48,733 --> 00:18:52,333 the Gullah-Geechee culinary tradition alive. 477 00:18:52,333 --> 00:18:53,966 Do you have any suggestions for me 478 00:18:53,966 --> 00:18:55,700 on maybe who I can bring these to 479 00:18:55,700 --> 00:18:57,633 that might be able to whip up something good? 480 00:18:57,633 --> 00:18:58,900 One guy comes to mind. 481 00:18:58,900 --> 00:18:59,733 [Capri] Yeah? 482 00:18:59,733 --> 00:19:02,400 A really good, chef. BJ Dennis. 483 00:19:02,400 --> 00:19:05,033 It's really great stuff. 484 00:19:05,033 --> 00:19:08,033 And it's straight Geechee, straight Gullah-Geechee, 485 00:19:08,033 --> 00:19:09,433 straight from Charleston. 486 00:19:09,433 --> 00:19:10,566 We out here. 487 00:19:10,566 --> 00:19:11,533 All right. 488 00:19:11,533 --> 00:19:13,300 Well, I got to get some of that straight 489 00:19:13,300 --> 00:19:14,900 Gullah-Geechee oyster dishes. 490 00:19:15,366 --> 00:19:17,500 Chef BJ has made it his mission 491 00:19:17,500 --> 00:19:20,266 to continue preserving the rich culinary traditions 492 00:19:20,266 --> 00:19:21,700 of the Gullah-Geechee. 493 00:19:21,700 --> 00:19:24,200 Through extensive travels in Africa and the Caribbean 494 00:19:24,200 --> 00:19:27,733 and through his studies, as well as influence of his ancestors, 495 00:19:27,733 --> 00:19:31,266 he's a key player in celebrating Gullah culture through food. 496 00:19:31,266 --> 00:19:32,433 Nice to meet you. Welcome. 497 00:19:32,433 --> 00:19:33,500 Thank you so, much. 498 00:19:33,500 --> 00:19:34,566 Thanks for having me. 499 00:19:34,566 --> 00:19:35,533 Thank you for coming. 500 00:19:35,533 --> 00:19:37,866 So, check out what I brought. 501 00:19:37,866 --> 00:19:38,866 Oh, you brought the goodies. 502 00:19:38,866 --> 00:19:39,733 Oh, I did. 503 00:19:39,733 --> 00:19:40,666 I did indeed. 504 00:19:40,666 --> 00:19:41,900 You know, I was out there with Jamie. 505 00:19:41,900 --> 00:19:43,400 I think I can do a little something with those. 506 00:19:43,400 --> 00:19:45,766 I'm going to make a classic Lowcountry Gullah dish today 507 00:19:45,766 --> 00:19:48,166 with those oysters that we call oyster perloo. 508 00:19:48,166 --> 00:19:49,933 Perloos are what we call our rice dishes. 509 00:19:49,933 --> 00:19:51,233 It's similar to pilaf. 510 00:19:51,233 --> 00:19:52,466 It's basically a rice dish 511 00:19:52,466 --> 00:19:54,300 that has a vegetable or a meat in it. 512 00:19:54,300 --> 00:19:57,200 It's my understanding that local ingredients, 513 00:19:57,200 --> 00:19:59,566 fresh ingredients and seasonal ingredients 514 00:19:59,566 --> 00:20:03,200 are part of what's really important to Gullah. 515 00:20:03,200 --> 00:20:06,100 Yes, in it's truest form, Gullah culture, Gullah food 516 00:20:06,100 --> 00:20:07,733 is from the land and from the sea. 517 00:20:07,733 --> 00:20:10,000 It's what's seasonal. What's available. 518 00:20:10,000 --> 00:20:11,800 What's in your backyard. 519 00:20:11,800 --> 00:20:13,033 What's in your neighbor's backyard. 520 00:20:13,033 --> 00:20:14,033 What your friend caught. 521 00:20:14,033 --> 00:20:15,366 What you caught in the river, 522 00:20:15,366 --> 00:20:16,800 or what you went out to hunt. 523 00:20:16,800 --> 00:20:18,200 People say, "farm to table." 524 00:20:18,200 --> 00:20:19,600 That was a way of life. 525 00:20:19,600 --> 00:20:20,533 So, what's the first step here? 526 00:20:21,500 --> 00:20:23,266 Well, we have to shuck some oysters. 527 00:20:24,900 --> 00:20:26,900 [Capri] That's a good piece of meat. 528 00:20:26,900 --> 00:20:28,800 [Chef BJ] And voila. There it is. 529 00:20:28,800 --> 00:20:29,766 Ahh. 530 00:20:30,500 --> 00:20:33,200 Yes. And this is the Carolina gold rice. 531 00:20:33,200 --> 00:20:38,100 You know, rice has a deep, deep history with us. 532 00:20:38,100 --> 00:20:40,466 Some of it is very painful. 533 00:20:40,466 --> 00:20:41,766 It was the reason why many of our ancestors 534 00:20:41,766 --> 00:20:43,500 were brought here as enslaved Africans, 535 00:20:43,500 --> 00:20:45,000 because of their knowledge of growing rice. 536 00:20:46,033 --> 00:20:47,800 [Capri] Plantation owners in South Carolina 537 00:20:47,800 --> 00:20:51,200 built a highly profitable rice industry in early America 538 00:20:51,200 --> 00:20:53,866 off the backs of skilled enslaved rice growers 539 00:20:53,866 --> 00:20:54,866 from Africa. 540 00:20:55,566 --> 00:20:58,233 So, before we actually cook the rice, 541 00:20:58,233 --> 00:20:59,566 we've got to do a few more things, right? 542 00:20:59,566 --> 00:21:01,100 Yeah, we've got to add some aromatics 543 00:21:01,100 --> 00:21:02,966 and some seasonings to the pot. 544 00:21:02,966 --> 00:21:06,700 All we need right now is onions, the thyme, and the bay leaf. 545 00:21:06,700 --> 00:21:10,500 I'll do a little sioux cheffing for you. 546 00:21:10,500 --> 00:21:12,400 So, we want to get these onions cooked down. 547 00:21:13,666 --> 00:21:15,300 Let them do their thing. 548 00:21:15,300 --> 00:21:16,400 And while that's doing that, 549 00:21:16,400 --> 00:21:17,966 a pinch of that garlic and a pinch that ginger 550 00:21:17,966 --> 00:21:18,833 that's on a plate. 551 00:21:18,833 --> 00:21:19,800 Oh, yeah. 552 00:21:19,800 --> 00:21:20,666 Can you throw that in there for me? 553 00:21:20,666 --> 00:21:22,100 [Capri] Absolutely. 554 00:21:22,100 --> 00:21:23,233 [Chef BJ] Throw a heavy pinch. 555 00:21:24,500 --> 00:21:25,566 You want to give them some good color on onions. 556 00:21:25,566 --> 00:21:26,700 [Capri] Yup. 557 00:21:26,700 --> 00:21:28,600 I'm going to get a pinch of salt in here. 558 00:21:31,733 --> 00:21:33,466 Some freshly ground white pepper. 559 00:21:34,200 --> 00:21:35,800 We are going to put the rice right in here. 560 00:21:37,466 --> 00:21:40,066 Let that marry a little bit. 561 00:21:42,700 --> 00:21:44,566 So, I browned some sausage already, 562 00:21:44,566 --> 00:21:46,066 local pork sausage. 563 00:21:46,066 --> 00:21:48,200 And sausage and oysters go really well together. 564 00:21:48,200 --> 00:21:50,800 I'm going to get some water to throw in here. 565 00:21:50,800 --> 00:21:52,033 So, I'm going to let this come up. 566 00:21:52,033 --> 00:21:53,833 And our oysters is going to go in. 567 00:21:56,533 --> 00:21:58,833 Well, you see a lot of the old recipes for oysters 568 00:21:58,833 --> 00:22:02,600 call for them being cooked in stews and soups. 569 00:22:02,600 --> 00:22:04,200 And, you know, they'll still get smaller, 570 00:22:04,200 --> 00:22:06,133 but they'll have a really unique texture. 571 00:22:06,133 --> 00:22:07,633 And I put my rice in the oven. 572 00:22:09,600 --> 00:22:12,800 And now we want to make a sauce. 573 00:22:12,800 --> 00:22:16,533 So, it's a little sesame oil right here. 574 00:22:16,533 --> 00:22:18,666 Benne is the Mande word for sesame. 575 00:22:18,666 --> 00:22:20,700 Benne seed was something that was also very big 576 00:22:20,700 --> 00:22:22,433 historically in our culture. 577 00:22:22,433 --> 00:22:24,000 So, we got our onions, we got the celery, 578 00:22:24,000 --> 00:22:26,233 some bell pepper, some of the sweet onions, 579 00:22:26,233 --> 00:22:27,633 and some of that garlic. 580 00:22:27,633 --> 00:22:29,233 And we got a little bit of tomato paste, 581 00:22:29,233 --> 00:22:30,666 some more thyme. 582 00:22:30,666 --> 00:22:32,100 So, we're going to go right in here. 583 00:22:36,133 --> 00:22:41,233 And there are some beautiful cherry tomatoes, 584 00:22:41,233 --> 00:22:43,066 and you can throw those right in there. 585 00:22:43,066 --> 00:22:44,766 Fantastic. I will do that. 586 00:22:44,766 --> 00:22:45,666 [Chef BJ] And while you do that, 587 00:22:45,666 --> 00:22:46,800 I'm going to give it a pinch of salt. 588 00:22:46,800 --> 00:22:47,700 [Capri] Hey. 589 00:22:47,700 --> 00:22:49,033 I want the tomatoes to break down. 590 00:22:49,033 --> 00:22:50,200 [Capri] Sure. 591 00:22:50,200 --> 00:22:52,300 This beautiful pepper that I ground earlier. 592 00:22:55,833 --> 00:22:57,400 So, we're just going to let that sit. 593 00:22:57,400 --> 00:23:00,066 Let those cherry tomatoes blister and burst, 594 00:23:00,066 --> 00:23:01,866 and we'll add just a little bit of water 595 00:23:01,866 --> 00:23:04,933 to kind of help thicken it up, and we'll be good. 596 00:23:04,933 --> 00:23:08,200 So, once this cooks, the rice we'll be finished. 597 00:23:08,200 --> 00:23:10,733 And I got some vegetables that I cooked earlier, 598 00:23:10,733 --> 00:23:13,833 some seasonal broccoli, some steamed broccoli here. 599 00:23:13,833 --> 00:23:15,033 Love it. 600 00:23:15,033 --> 00:23:18,333 And we also have 601 00:23:18,333 --> 00:23:21,733 some fresh, in the season snow peas. 602 00:23:21,733 --> 00:23:22,766 Oh, oh, oh. 603 00:23:22,766 --> 00:23:23,766 [Chef BJ] And some carrots. 604 00:23:23,766 --> 00:23:25,333 I love snow peas. 605 00:23:26,700 --> 00:23:28,533 I'm already convinced I'm going to love your cooking. 606 00:23:28,533 --> 00:23:31,066 The Gullah-Geechee community 607 00:23:31,066 --> 00:23:35,733 has managed to really retain so much of its cultural integrity, 608 00:23:35,733 --> 00:23:36,833 particularly in food ways. 609 00:23:36,833 --> 00:23:38,933 By geographic isolation here on the sea islands, 610 00:23:38,933 --> 00:23:43,266 it really helped us keep a lot of our cultural heritage, 611 00:23:43,266 --> 00:23:46,533 cultural nuances that came from Western Central Africa. 612 00:23:46,533 --> 00:23:48,300 And we're still fighting to maintain that 613 00:23:48,300 --> 00:23:49,900 because you can't have Lowcountry 614 00:23:49,900 --> 00:23:51,366 without Gullah-Geechee culture. 615 00:23:51,366 --> 00:23:52,766 I mean, it's the heartbeat. 616 00:23:53,566 --> 00:23:54,700 It truly is. 617 00:23:55,833 --> 00:23:58,366 Our sauce is about there. 618 00:23:58,366 --> 00:23:59,300 [Capri] I'm getting hungry. 619 00:24:03,566 --> 00:24:04,933 Let's see what we got. 620 00:24:05,866 --> 00:24:09,233 [Capri] Oh, my gosh, this smells so good. 621 00:24:10,333 --> 00:24:13,133 The freshness comes through in the aroma already. 622 00:24:13,133 --> 00:24:13,900 It's ready to eat. 623 00:24:22,900 --> 00:24:23,866 Oh, wow. 624 00:24:25,366 --> 00:24:28,366 I love how the flavors, 625 00:24:28,366 --> 00:24:31,533 the freshness comes together on the plate. 626 00:24:31,533 --> 00:24:35,000 I can tell just how fresh these oysters are. 627 00:24:36,166 --> 00:24:38,833 There are so many different layers of flavors here, 628 00:24:38,833 --> 00:24:40,666 but it's so simple. 629 00:24:40,666 --> 00:24:43,166 When you've got good ingredients coming from good people, 630 00:24:43,166 --> 00:24:45,366 you don't have to do much to it. 631 00:24:45,366 --> 00:24:46,633 That's true. 632 00:24:46,633 --> 00:24:50,600 But I think the magic is in that feeling that you bring 633 00:24:50,600 --> 00:24:53,100 thinking about your ancestors 634 00:24:53,100 --> 00:24:56,033 and your family and your culture. 635 00:24:56,033 --> 00:24:58,033 I can taste it in every bite. 636 00:24:58,033 --> 00:25:00,966 The happy marriage on the plate. 637 00:25:00,966 --> 00:25:03,566 How important do you feel it is 638 00:25:03,566 --> 00:25:07,833 that the Gullah-Geechee traditions 639 00:25:07,833 --> 00:25:11,033 are held on to and passed down? 640 00:25:11,033 --> 00:25:12,600 It's very important. 641 00:25:12,600 --> 00:25:13,766 If you don't hold on to your culture, 642 00:25:13,766 --> 00:25:15,400 you lose yourself as a person. 643 00:25:15,400 --> 00:25:17,433 And I think we all have to work together 644 00:25:17,433 --> 00:25:19,933 for the bigger collective. 645 00:25:19,933 --> 00:25:21,566 So, I'm just playing my role. 646 00:25:21,566 --> 00:25:24,766 Food is very important to our legacy and our history. 647 00:25:24,766 --> 00:25:28,800 So, I'm able to cook our food and do our food justice, 648 00:25:28,800 --> 00:25:32,033 it's about telling the story of our culture, our heritage, 649 00:25:32,033 --> 00:25:33,233 and those who came before me. 650 00:25:34,866 --> 00:25:37,100 [Capri] As Gullah traditions are carried forward 651 00:25:37,100 --> 00:25:39,800 and family oyster operations carry on, 652 00:25:39,800 --> 00:25:42,133 South Carolinians continue to shuck, 653 00:25:42,133 --> 00:25:45,200 share and celebrate their beloved oysters 654 00:25:45,200 --> 00:25:49,166 like the Native people did here over 4,000 years ago. 655 00:25:49,166 --> 00:25:50,800 For a food source that's been around 656 00:25:50,800 --> 00:25:53,466 for at least 145 million years, 657 00:25:53,466 --> 00:25:56,800 it doesn't seem like any of that will be changing. 658 00:25:56,800 --> 00:25:58,133 But why take my word for it, 659 00:25:59,166 --> 00:26:01,300 when you can come see it for yourself. 660 00:26:02,233 --> 00:26:04,933 America The Bountiful is waiting for you and me. 661 00:26:06,333 --> 00:26:09,666 For more information visit Americathebountifulshow.com. 662 00:26:14,166 --> 00:26:15,800 [announcer] America's farmers have nourished us 663 00:26:15,800 --> 00:26:17,333 for generations, 664 00:26:17,333 --> 00:26:20,166 but today they face unprecedented challenges. 665 00:26:20,733 --> 00:26:23,433 American Farmland Trust works with farmers 666 00:26:23,433 --> 00:26:25,700 to help save the land that sustains us. 667 00:26:25,700 --> 00:26:28,866 Together we can work to keep America bountiful.