WEBVTT 00:04.600 --> 00:05.633 align:left position:17.5% line:89% size:72.5% [woman] It's like popcorn. 00:05.633 --> 00:07.233 align:left position:25% line:89% size:65% You just keep eating. 00:07.233 --> 00:09.400 align:left position:15% line:83% size:75% I can see how you could just keep eating these. 00:09.400 --> 00:10.400 align:left position:30% line:89% size:60% That's addictive. 00:12.000 --> 00:14.366 align:left position:22.5% line:83% size:67.5% [Capri] Jonathan Swift said it was a bold man 00:14.366 --> 00:16.266 align:left position:17.5% line:89% size:72.5% who first ate the oyster. 00:19.866 --> 00:21.100 align:left position:22.5% line:89% size:67.5% And South Carolinians 00:21.100 --> 00:23.433 align:left position:17.5% line:83% size:72.5% have been boldly doing so for millennia. 00:24.433 --> 00:26.866 align:left position:10% line:83% size:80% [man] It's just a tradition here in this area. 00:26.866 --> 00:29.166 align:left position:25% line:83% size:65% [Capri] Mother Nature makes you work for this one. 00:29.166 --> 00:30.266 align:left position:30% line:89% size:60% This ain't easy. 00:30.266 --> 00:32.166 align:left position:17.5% line:89% size:72.5% No, this is not very easy. 00:33.166 --> 00:34.433 align:left position:25% line:89% size:65% [Capri] Look at that. 00:35.266 --> 00:36.800 align:left position:35% line:89% size:55% Look at that! 00:37.366 --> 00:41.300 align:left position:12.5% line:83% size:77.5% We're exploring oyster culture   in South Carolina's Lowcountry. 00:41.300 --> 00:42.966 align:left position:22.5% line:83% size:67.5% This is South Carolina on a plate. 00:42.966 --> 00:44.166 align:left position:27.5% line:89% size:62.5% [woman] Absolutely. 00:44.166 --> 00:45.800 align:left position:22.5% line:83% size:67.5% [Capri] And the flavors of one of the nation's 00:45.800 --> 00:48.833 align:left position:20% line:83% size:70% most unique communities, the Gullah-Geechee. 00:48.833 --> 00:51.433 align:left position:17.5% line:83% size:72.5% I'm going to make a classic Lowcountry Gullah dish today 00:51.433 --> 00:52.666 align:left position:27.5% line:89% size:62.5% with those oysters. 00:53.433 --> 00:54.500 align:left position:30% line:89% size:60% [Capri] Oh, wow. 00:56.566 --> 00:58.866 align:left position:30% line:83% size:60% I'm Capri Cafaro and I'm on a mission 00:58.866 --> 01:01.133 align:left position:32.5% line:83% size:57.5% to uncover the incredible stories 01:01.133 --> 01:02.800 align:left position:20% line:89% size:70% of the foods we grow... 01:04.100 --> 01:06.033 align:left position:22.5% line:89% size:67.5% ...harvest, create... 01:07.433 --> 01:09.100 align:left position:27.5% line:89% size:62.5% ...and celebrate. 01:09.100 --> 01:11.433 align:left position:20% line:89% size:70% Beautiful, amazing meal. 01:11.433 --> 01:13.500 align:left position:27.5% line:83% size:62.5% So, I'm traveling America's backroads 01:13.500 --> 01:15.566 align:left position:22.5% line:83% size:67.5% to learn our cherished food traditions 01:15.566 --> 01:17.433 align:left position:37.5% line:83% size:52.5% from those who make them possible... 01:17.433 --> 01:18.933 align:left position:35% line:89% size:55% Look at that. 01:18.933 --> 01:20.900 align:left position:27.5% line:83% size:62.5% ...and are helping keep them alive. 01:20.900 --> 01:22.666 align:left position:10% line:89% size:80% There is so, much more to learn. 01:22.666 --> 01:24.433 align:left position:17.5% line:83% size:72.5% [man] It's just a tradition here in this area. 01:24.433 --> 01:25.766 align:left position:40% line:83% size:50% [gunshot] [woman] Mmm hmm. 01:26.233 --> 01:28.366 align:left position:40% line:83% size:50% [Capri] On "America the Bountiful." 01:33.200 --> 01:34.866 align:left position:15% line:83% size:75% [announcer] America's farmers have nourished us 01:34.866 --> 01:36.233 align:left position:30% line:89% size:60% for generations, 01:36.233 --> 01:39.666 align:left position:25% line:83% size:65% but today they face unprecedented challenges. 01:39.666 --> 01:42.400 align:left position:20% line:83% size:70% American Farmland Trust works with farmers 01:42.400 --> 01:44.766 align:left position:22.5% line:83% size:67.5% to help save the land that sustains us. 01:44.766 --> 01:47.700 align:left position:25% line:5% size:65% Together we can work to keep America bountiful. 01:52.133 --> 01:53.533 align:left position:27.5% line:89% size:62.5% [Capri] The oyster, 01:53.533 --> 01:56.833 align:left position:10% line:83% size:80% that saltwater bivalve mollusks often still alive when eaten, 01:56.833 --> 01:59.133 align:left position:10% line:89% size:80% accompanied by its briny liquor, 01:59.133 --> 02:01.333 align:left position:32.5% line:83% size:57.5% is a culinary and cultural treasure 02:01.333 --> 02:03.266 align:left position:22.5% line:83% size:67.5% in the South Carolina Lowcountry... 02:05.066 --> 02:07.000 align:left position:12.5% line:89% size:77.5% ...with its low coastal plains 02:07.000 --> 02:09.033 align:left position:27.5% line:83% size:62.5% and Atlantic Ocean Sea Islands. 02:10.000 --> 02:12.600 align:left position:35% line:83% size:55% Larry Toomer is oyster family royalty, 02:12.600 --> 02:14.733 align:left position:27.5% line:83% size:62.5% running an oyster company in Bluffton, 02:14.733 --> 02:17.433 align:left position:22.5% line:83% size:67.5% the first inland town from Hilton Head Island. 02:17.433 --> 02:19.100 align:left position:15% line:89% size:75% Robert Moss is a well-known 02:19.100 --> 02:22.166 align:left position:25% line:83% size:65% Southern food author and historian in the state. 02:22.166 --> 02:23.500 align:left position:12.5% line:89% size:77.5% And tonight, they've gathered 02:23.500 --> 02:26.000 align:left position:30% line:83% size:60% for an essential South Carolina pastime, 02:26.000 --> 02:27.500 align:left position:27.5% line:89% size:62.5% the oyster roast. 02:30.700 --> 02:33.100 align:left position:30% line:83% size:60% So, this is just literally oysters 02:33.100 --> 02:34.600 align:left position:22.5% line:89% size:67.5% that were over a fire. 02:34.600 --> 02:36.233 align:left position:22.5% line:89% size:67.5% Well, yeah, basically. 02:36.233 --> 02:38.766 align:left position:22.5% line:83% size:67.5% It's our local oysters, May River oysters, 02:38.766 --> 02:40.100 align:left position:25% line:89% size:65% and you build a fire 02:40.100 --> 02:42.700 align:left position:25% line:83% size:65% and then put a piece of solid plate, steel plate, 02:42.700 --> 02:45.700 align:left position:20% line:83% size:70% and then put the oysters on top of that plate 02:45.700 --> 02:46.933 align:left position:25% line:89% size:65% and cover them with-- 02:46.933 --> 02:50.366 align:left position:22.5% line:83% size:67.5% you can use a towel or the old fashioned way is burlap. 02:50.366 --> 02:52.800 align:left position:15% line:83% size:75% You soak the burlap in water so it stays wet, 02:52.800 --> 02:55.933 align:left position:20% line:83% size:70% and the oysters actually cook in their own juice. 02:55.933 --> 02:58.933 align:left position:20% line:83% size:70% So, there's no additives, no water added or anything. 02:58.933 --> 03:01.433 align:left position:12.5% line:83% size:77.5% And they make their own flavor, so to speak. 03:02.333 --> 03:04.133 align:left position:30% line:89% size:60% Mm. That is good. 03:04.133 --> 03:05.133 align:left position:35% line:89% size:55% That's salty. 03:05.133 --> 03:06.566 align:left position:27.5% line:83% size:62.5% I was going to say, it's self seasoned. 03:06.566 --> 03:07.700 align:left position:27.5% line:89% size:62.5% But you know what? 03:07.700 --> 03:09.300 align:left position:27.5% line:83% size:62.5% The cocktail sauce always makes it a little bit-- 03:09.300 --> 03:11.766 align:left position:15% line:89% size:75% I see the hot sauce out here. 03:11.766 --> 03:14.400 align:left position:12.5% line:83% size:77.5% Do you need a special occasion to have an oyster roast? 03:14.400 --> 03:15.600 align:left position:32.5% line:89% size:57.5% Oh, not at all. 03:15.600 --> 03:19.600 align:left position:12.5% line:83% size:77.5% I mean, just got somebody over or a friend coming over, 03:19.600 --> 03:21.200 align:left position:30% line:89% size:60% or not, you know. 03:21.200 --> 03:22.533 align:left position:40% line:83% size:50% -Or not. -Kids. 03:22.533 --> 03:23.633 align:left position:42.5% line:89% size:47.5% Family. 03:23.633 --> 03:25.200 align:left position:20% line:89% size:70% Our grandkids eat oysters 03:25.200 --> 03:28.366 align:left position:22.5% line:83% size:67.5% pretty much every time they see them. 03:28.366 --> 03:30.500 align:left position:25% line:83% size:65% It's just a tradition here in this area. 03:30.500 --> 03:33.466 align:left position:20% line:83% size:70% Call your neighbors over and start a fire in the backyard 03:33.466 --> 03:34.766 align:left position:17.5% line:89% size:72.5% and get a bushel of oysters 03:34.766 --> 03:37.800 align:left position:22.5% line:83% size:67.5% and you're entertained for the evening. 03:37.800 --> 03:38.933 align:left position:22.5% line:89% size:67.5% And this is a tradition 03:38.933 --> 03:40.933 align:left position:12.5% line:83% size:77.5% that hasn't just been happening in your family 03:40.933 --> 03:43.533 align:left position:32.5% line:83% size:57.5% for, you know, the last couple of generations, 03:43.533 --> 03:44.833 align:left position:25% line:89% size:65% but centuries, right? 03:44.833 --> 03:46.333 align:left position:32.5% line:83% size:57.5% Yeah, centuries or millennia, actually. 03:46.333 --> 03:48.833 align:left position:37.5% line:83% size:52.5% So, I mean, all up and down the coast here, 03:48.833 --> 03:50.066 align:left position:22.5% line:89% size:67.5% there are shell middens 03:50.066 --> 03:52.033 align:left position:17.5% line:83% size:72.5% or mounds of oyster shells that were left 03:52.033 --> 03:55.333 align:left position:12.5% line:83% size:77.5% sometimes 4,000 to 8,000 years ago by the Native Americans 03:55.333 --> 03:57.566 align:left position:35% line:83% size:55% who were here originally eating oysters. 03:57.566 --> 03:59.900 align:left position:15% line:83% size:75% We know they ate an awful lot of them and mounded them up. 03:59.900 --> 04:03.500 align:left position:12.5% line:83% size:77.5% And that carried right through to the British colonists coming, 04:03.500 --> 04:06.700 align:left position:25% line:83% size:65% and oysters were just part of the food ways 04:06.700 --> 04:10.300 align:left position:22.5% line:83% size:67.5% of the South colonists from their earliest days. 04:10.300 --> 04:13.000 align:left position:22.5% line:83% size:67.5% How have things changed over the years? 04:13.000 --> 04:15.266 align:left position:12.5% line:89% size:77.5% I mean, oysters are a constant, 04:15.266 --> 04:17.333 align:left position:22.5% line:89% size:67.5% but how has it changed 04:17.333 --> 04:20.433 align:left position:15% line:83% size:75% as far as the way that people maybe have prepared them 04:20.433 --> 04:22.633 align:left position:15% line:89% size:75% or eaten them over the years? 04:22.633 --> 04:23.733 align:left position:27.5% line:89% size:62.5% Yeah, it's changed. 04:23.733 --> 04:25.133 align:left position:30% line:83% size:60% The oyster roast like we're having today 04:25.133 --> 04:26.333 align:left position:22.5% line:89% size:67.5% is really a phenomenon 04:26.333 --> 04:29.500 align:left position:20% line:83% size:70% that started really about the 1890s in South Carolina 04:29.500 --> 04:31.166 align:left position:27.5% line:83% size:62.5% when the big oyster packing houses 04:31.166 --> 04:34.000 align:left position:22.5% line:83% size:67.5% and the oyster industry sort of started up here, 04:34.000 --> 04:36.466 align:left position:20% line:83% size:70% and you had more and more oysters being harvested 04:36.466 --> 04:38.033 align:left position:10% line:89% size:80% and they became more affordable. 04:38.033 --> 04:39.966 align:left position:22.5% line:83% size:67.5% But people were eating oysters in Charleston 04:39.966 --> 04:42.466 align:left position:17.5% line:89% size:72.5% back in the colonial days. 04:43.266 --> 04:44.400 align:left position:17.5% line:89% size:72.5% Early in the 19th century, 04:44.400 --> 04:46.100 align:left position:20% line:83% size:70% it was more of something you would eat in the city. 04:46.100 --> 04:48.333 align:left position:22.5% line:83% size:67.5% And downtown Charleston was lined with oyster houses. 04:48.333 --> 04:51.233 align:left position:35% line:83% size:55% In the start of the 1810s, 1820s, 04:51.233 --> 04:53.433 align:left position:20% line:83% size:70% you would see them called beefsteak and oyster houses, 04:53.433 --> 04:56.233 align:left position:17.5% line:83% size:72.5% which were some of the very first restaurants in Charleston. 04:56.233 --> 04:58.800 align:left position:17.5% line:83% size:72.5% And they would have oysters of all ways. 04:58.800 --> 05:00.266 align:left position:27.5% line:83% size:62.5% They'd eat them raw on half shell. 05:00.266 --> 05:01.233 align:left position:25% line:89% size:65% They would fry them. 05:01.233 --> 05:02.233 align:left position:22.5% line:89% size:67.5% They would roast them. 05:02.233 --> 05:04.100 align:left position:30% line:83% size:60% And oyster stews were super popular. 05:04.100 --> 05:05.000 align:left position:35% line:89% size:55% [Capri] Yeah. 05:05.000 --> 05:06.933 align:left position:27.5% line:83% size:62.5% And that really was the early way. 05:06.933 --> 05:09.933 align:left position:22.5% line:83% size:67.5% So, really, oysters are part of the fabric. 05:09.933 --> 05:10.866 align:left position:45% line:89% size:45% Yes. 05:10.866 --> 05:13.400 align:left position:15% line:89% size:75% It's truly one of the native 05:13.400 --> 05:15.866 align:left position:27.5% line:83% size:62.5% and longest-running foods of the Carolinas. 05:17.866 --> 05:21.000 align:left position:25% line:83% size:65% [Capri] Trying to get a little bit better at this. 05:21.000 --> 05:23.200 align:left position:22.5% line:89% size:67.5% So, you harvest oysters 05:23.200 --> 05:26.566 align:left position:22.5% line:83% size:67.5% really in the backyard of where we are now. 05:26.566 --> 05:29.400 align:left position:12.5% line:83% size:77.5% Actually in sight in the river right behind you, 05:29.400 --> 05:32.066 align:left position:20% line:83% size:70% and as far as you can see in each direction. 05:32.066 --> 05:33.066 align:left position:30% line:89% size:60% [Capri] Oh, wow. 05:34.100 --> 05:36.633 align:left position:35% line:83% size:55% They're such majesties of nature. 05:36.633 --> 05:38.433 align:left position:27.5% line:83% size:62.5% The fact that like, something that is just out there 05:38.433 --> 05:40.500 align:left position:25% line:89% size:65% can be on this table 05:40.500 --> 05:44.000 align:left position:22.5% line:83% size:67.5% that has been happening for millennia, as you said. 05:44.000 --> 05:45.466 align:left position:27.5% line:83% size:62.5% Well, I really hope you have a chance 05:45.466 --> 05:46.566 align:left position:25% line:89% size:65% to take me out there, 05:46.566 --> 05:48.633 align:left position:22.5% line:83% size:67.5% because I'd like to see where these come from. 05:48.633 --> 05:49.700 align:left position:45% line:89% size:45% Sure. 05:49.700 --> 05:51.100 align:left position:27.5% line:83% size:62.5% I'd be glad to take you out there. 05:51.100 --> 05:52.800 align:left position:20% line:83% size:70% We always need more help picking oysters. 05:52.800 --> 05:53.800 align:left position:37.5% line:89% size:52.5% Well, good. 05:53.800 --> 05:55.066 align:left position:37.5% line:89% size:52.5% Sign me up. 05:55.066 --> 05:56.166 align:left position:45% line:83% size:45% Okay. You're in. 05:56.166 --> 05:57.333 align:left position:37.5% line:89% size:52.5% All right. 05:58.433 --> 06:00.500 align:left position:32.5% line:83% size:57.5% [Capri] Larry, along with his wife, Tina, 06:00.500 --> 06:02.566 align:left position:40% line:83% size:50% runs the Bluffton Oyster Company, 06:02.566 --> 06:07.166 align:left position:10% line:83% size:80% a local institution in this town that first opened in 1899. 06:10.900 --> 06:13.900 align:left position:17.5% line:83% size:72.5% Larry, the oyster business is in your blood, right? 06:13.900 --> 06:15.333 align:left position:30% line:89% size:60% [Larry] Oh, yeah. 06:15.333 --> 06:18.400 align:left position:32.5% line:83% size:57.5% My grandfather, my father, uncles. 06:18.400 --> 06:21.433 align:left position:17.5% line:83% size:72.5% So, yeah, it's a little bit of oyster juice 06:21.433 --> 06:23.600 align:left position:20% line:83% size:70% or saltwater in my blood, I would say. 06:23.600 --> 06:27.700 align:left position:15% line:83% size:75% My grandfather actually moved to Hilton Head in 1913 06:27.700 --> 06:30.633 align:left position:37.5% line:83% size:52.5% and opened an oyster shucking facility, 06:30.633 --> 06:33.433 align:left position:27.5% line:83% size:62.5% such as we have now at the Bluffton Oyster Company. 06:33.433 --> 06:36.266 align:left position:17.5% line:83% size:72.5% And along with probably 15 other operations 06:36.266 --> 06:39.600 align:left position:32.5% line:83% size:57.5% in the vicinity within a 20-mile range, 06:39.600 --> 06:45.866 align:left position:10% line:83% size:80% oyster business was a prosperous way of making a living 06:45.866 --> 06:47.733 align:left position:20% line:89% size:70% and providing employment, 06:47.733 --> 06:51.400 align:left position:32.5% line:83% size:57.5% and it was just a cultural part of the heritage. 06:51.400 --> 06:53.666 align:left position:20% line:83% size:70% So, what made you decide to carry on the family legacy? 06:55.266 --> 06:57.733 align:left position:22.5% line:83% size:67.5% [Larry] We are the only oyster shucking facility 06:57.733 --> 07:01.166 align:left position:12.5% line:83% size:77.5% in the state of South Carolina and have been for 25 years. 07:01.166 --> 07:03.100 align:left position:30% line:89% size:60% Wow. Why is that? 07:04.300 --> 07:06.133 align:left position:17.5% line:89% size:72.5% Because it's a lot of work. 07:06.133 --> 07:08.533 align:left position:12.5% line:89% size:77.5% You have to really be dedicated 07:08.533 --> 07:12.833 align:left position:30% line:83% size:60% and want to keep the way of life alive. 07:14.766 --> 07:16.300 align:left position:10% line:89% size:80% You know, when I was growing up, 07:16.300 --> 07:19.433 align:left position:15% line:89% size:75% I just loved the peacefulness 07:19.433 --> 07:21.433 align:left position:30% line:83% size:60% and the challenge of Mother Nature. 07:22.600 --> 07:25.066 align:left position:22.5% line:83% size:67.5% We're on the May River, which is absolutely beautiful. 07:25.066 --> 07:30.000 align:left position:15% line:83% size:75% What makes May River special as an oyster habitat? 07:30.000 --> 07:34.333 align:left position:32.5% line:83% size:57.5% Well, you know, it's called the May River, 07:34.333 --> 07:36.366 align:left position:10% line:89% size:80% but it's technically not a river 07:36.366 --> 07:40.600 align:left position:10% line:83% size:80% because we do not get freshwater infiltration from anywhere. 07:40.600 --> 07:44.666 align:left position:12.5% line:83% size:77.5% It's more of a tributary that's connected to the Atlantic. 07:44.666 --> 07:46.333 align:left position:15% line:83% size:75% [Capri] Oysters are actually a crucial part 07:46.333 --> 07:47.800 align:left position:20% line:89% size:70% of global ocean health. 07:47.800 --> 07:50.133 align:left position:27.5% line:83% size:62.5% As filter feeders, they filter and clean 07:50.133 --> 07:52.466 align:left position:22.5% line:83% size:67.5% the surrounding waters and prevent erosion, 07:52.466 --> 07:55.066 align:left position:15% line:83% size:75% protecting tributary waters like these. 07:55.066 --> 07:56.600 align:left position:32.5% line:83% size:57.5% [Larry] We have the big tides here, 07:56.600 --> 07:57.933 align:left position:12.5% line:89% size:77.5% you know, seven or eight foot. 07:57.933 --> 08:01.100 align:left position:32.5% line:83% size:57.5% Every 12 hours, we have a tide. 08:01.100 --> 08:02.633 align:left position:20% line:89% size:70% So, as the water goes out 08:02.633 --> 08:05.566 align:left position:32.5% line:83% size:57.5% and mixes with the higher salinities, 08:05.566 --> 08:07.000 align:left position:12.5% line:89% size:77.5% you know, from the deep water, 08:07.000 --> 08:09.400 align:left position:30% line:83% size:60% the ocean is only eight miles from here, 08:09.400 --> 08:11.166 align:left position:22.5% line:89% size:67.5% so we get a cleansing, 08:11.166 --> 08:13.466 align:left position:37.5% line:83% size:52.5% a God-given natural cleansing 08:13.466 --> 08:16.033 align:left position:20% line:89% size:70% to keep our water clean. 08:16.033 --> 08:21.666 align:left position:10% line:83% size:80% You know, it's just natural food that's here to utilize 08:21.666 --> 08:25.333 align:left position:10% line:83% size:80% if you're willing to do the work that is involved to get it. 08:26.866 --> 08:30.100 align:left position:27.5% line:83% size:62.5% [Capri] So, tell me about the process. 08:30.100 --> 08:33.200 align:left position:27.5% line:83% size:62.5% [Larry] Johnnie is an independent fisherman 08:33.200 --> 08:37.000 align:left position:25% line:83% size:65% who harvests oysters and sells them to me. 08:37.000 --> 08:38.133 align:left position:42.5% line:83% size:47.5% -I see. -Okay. 08:38.133 --> 08:41.633 align:left position:17.5% line:83% size:72.5% [Larry] All of our oysters do come out on low tide. 08:41.633 --> 08:45.100 align:left position:22.5% line:83% size:67.5% So, you basically have your boots, your bucket 08:45.100 --> 08:47.500 align:left position:17.5% line:89% size:72.5% and normally a claw hammer, 08:47.500 --> 08:49.433 align:left position:20% line:83% size:70% you know, where you break the smaller ones off 08:49.433 --> 08:51.933 align:left position:35% line:83% size:55% and bring in the bigger oysters 08:51.933 --> 08:53.233 align:left position:12.5% line:89% size:77.5% and drag them back to the boat 08:53.233 --> 08:55.900 align:left position:25% line:83% size:65% and then turn around and go get some more. 08:55.900 --> 08:56.833 align:left position:27.5% line:89% size:62.5% It sounds like fun. 09:04.100 --> 09:06.366 align:left position:12.5% line:83% size:77.5% [Johnnie] So these, I'm trying to get the biggest oysters, 09:06.366 --> 09:07.666 align:left position:25% line:89% size:65% so I take the hammer. 09:07.666 --> 09:08.666 align:left position:32.5% line:89% size:57.5% [Capri] Uh huh. 09:09.433 --> 09:10.300 align:left position:40% line:89% size:50% Oh, wow. 09:12.133 --> 09:13.866 align:left position:25% line:83% size:65% -Knock the shell off. -You make it look so easy. 09:13.866 --> 09:16.566 align:left position:17.5% line:83% size:72.5% [Johnnie] And we just do it day in and day out. 09:16.566 --> 09:17.600 align:left position:30% line:83% size:60% How long have you been doing this 09:17.600 --> 09:18.700 align:left position:27.5% line:89% size:62.5% day in and day out? 09:18.700 --> 09:20.300 align:left position:27.5% line:89% size:62.5% Probably 20 years. 09:20.300 --> 09:21.900 align:left position:20% line:89% size:70% Twenty-five to be exact. 09:21.900 --> 09:23.233 align:left position:27.5% line:89% size:62.5% This regular pick. 09:23.233 --> 09:24.266 align:left position:45% line:89% size:45% Yeah. 09:24.266 --> 09:26.066 align:left position:17.5% line:83% size:72.5% But I've been in the water since I was nine. 09:26.066 --> 09:28.100 align:left position:40% line:83% size:50% Oh, well, you know your water. 09:28.100 --> 09:31.466 align:left position:35% line:83% size:55% As I do this, I can take it and throw it down, 09:31.466 --> 09:33.000 align:left position:25% line:89% size:65% and they grow better. 09:33.000 --> 09:34.633 align:left position:27.5% line:83% size:62.5% So, if you take it and you throw it-- 09:34.633 --> 09:37.400 align:left position:15% line:89% size:75% Throw it so it can catch air. 09:37.400 --> 09:40.166 align:left position:27.5% line:83% size:62.5% Just throw it out, then they grow bigger. 09:40.166 --> 09:43.100 align:left position:20% line:83% size:70% [Capri] so, how long does it take for oysters to grow? 09:43.100 --> 09:44.700 align:left position:15% line:89% size:75% [Johnnie] Two to three years. 09:44.700 --> 09:46.566 align:left position:17.5% line:89% size:72.5% [Capri] Two to three years? 09:46.566 --> 09:49.400 align:left position:17.5% line:83% size:72.5% [Johnnie] See, this oyster is pretty good sized, 09:49.400 --> 09:50.566 align:left position:30% line:89% size:60% and I'll take it. 09:52.300 --> 09:53.766 align:left position:22.5% line:89% size:67.5% And I'll take that one. 09:54.866 --> 09:56.466 align:left position:12.5% line:89% size:77.5% I'll knock the shell off of it. 09:57.733 --> 09:58.966 align:left position:27.5% line:89% size:62.5% See, I got oyster. 09:59.566 --> 10:01.100 align:left position:22.5% line:83% size:67.5% [Capri] so, why are you knocking these apart? 10:01.100 --> 10:03.333 align:left position:15% line:83% size:75% I'm knocking the apart trying to get the smaller oyster off, 10:03.333 --> 10:04.933 align:left position:22.5% line:89% size:67.5% and the dead shell off. 10:04.933 --> 10:06.600 align:left position:27.5% line:83% size:62.5% And what happens to the dead shell down here? 10:06.600 --> 10:08.366 align:left position:12.5% line:89% size:77.5% Well, they grow another oyster. 10:08.366 --> 10:09.933 align:left position:17.5% line:89% size:72.5% So, can I give this a shot? 10:09.933 --> 10:11.100 align:left position:20% line:89% size:70% Can I try it for myself? 10:11.100 --> 10:11.966 align:left position:37.5% line:89% size:52.5% Yes ma'am. 10:11.966 --> 10:13.166 align:left position:17.5% line:89% size:72.5% All right, we'll see here. 10:13.166 --> 10:14.366 align:left position:25% line:89% size:65% [Johnnie] All right. 10:14.366 --> 10:16.000 align:left position:25% line:83% size:65% We're going to start with this one. 10:16.000 --> 10:17.766 align:left position:32.5% line:89% size:57.5% Knock that off. 10:17.766 --> 10:19.200 align:left position:45% line:89% size:45% See? 10:19.200 --> 10:20.533 align:left position:35% line:89% size:55% There you go. 10:22.033 --> 10:23.533 align:left position:30% line:89% size:60% Thanks. Teamwork. 10:23.533 --> 10:25.766 align:left position:45% line:83% size:45% See? A little bit more. 10:25.766 --> 10:27.033 align:left position:40% line:89% size:50% Go ahead. 10:27.033 --> 10:28.400 align:left position:25% line:89% size:65% [Capri] There you go. 10:28.400 --> 10:29.900 align:left position:17.5% line:83% size:72.5% -You got two good oysters. -Two there. 10:29.900 --> 10:30.966 align:left position:45% line:89% size:45% Okay. 10:33.166 --> 10:35.666 align:left position:25% line:83% size:65% Empty oyster shells are an important part 10:35.666 --> 10:38.900 align:left position:30% line:83% size:60% of the habitat, ideal for new oysters to grow. 10:40.633 --> 10:43.266 align:left position:32.5% line:83% size:57.5% -Got to hit it. -There you go. 10:43.266 --> 10:44.933 align:left position:20% line:89% size:70% So, you got that oyster. 10:44.933 --> 10:46.300 align:left position:30% line:83% size:60% So, that's what, how many there? 10:46.300 --> 10:49.833 align:left position:27.5% line:89% size:62.5% You got four there. 10:49.833 --> 10:53.100 align:left position:25% line:83% size:65% So, when you do this on a typical day, 10:53.100 --> 10:54.900 align:left position:17.5% line:89% size:72.5% how many do you bring back? 10:54.900 --> 10:57.966 align:left position:35% line:83% size:55% [Johnnie] Oh, probably 20 bushels. 10:57.966 --> 10:59.700 align:left position:20% line:89% size:70% Ten of these containers. 10:59.700 --> 11:03.666 align:left position:15% line:83% size:75% So, what happens to all those oysters after you bring it back? 11:03.666 --> 11:06.966 align:left position:12.5% line:83% size:77.5% We either put it so the ladies can shuck it the next day, 11:06.966 --> 11:09.000 align:left position:15% line:89% size:75% or we put it in a bushel bag 11:09.000 --> 11:12.133 align:left position:15% line:83% size:75% and they buy it by the bushel or half a bushel. 11:12.133 --> 11:13.266 align:left position:40% line:89% size:50% Mmm hmm. 11:13.266 --> 11:15.233 align:left position:17.5% line:89% size:72.5% And if the ladies shuck it, 11:15.233 --> 11:17.533 align:left position:22.5% line:83% size:67.5% they put it in quarts, gallon, and a pint. 11:17.533 --> 11:18.433 align:left position:42.5% line:89% size:47.5% Right. 11:18.433 --> 11:19.900 align:left position:15% line:89% size:75% [Larry] And you can buy that. 11:19.900 --> 11:21.400 align:left position:22.5% line:83% size:67.5% [Capri] I need to meet those ladies. 11:27.266 --> 11:29.466 align:left position:17.5% line:83% size:72.5% To enjoy the delicate meat of an oyster, 11:29.466 --> 11:31.833 align:left position:15% line:83% size:75% you first need to shuck it, or open it, 11:31.833 --> 11:34.033 align:left position:30% line:83% size:60% from its sturdy, protective shell. 11:36.500 --> 11:37.900 align:left position:30% line:89% size:60% Thank you, Julio. 11:37.900 --> 11:39.600 align:left position:27.5% line:89% size:62.5% Yes. Thanks, Julio. 11:44.133 --> 11:47.600 align:left position:10% line:83% size:80% Miriam and Cheryl are certified experts at oyster shucking. 11:49.033 --> 11:50.133 align:left position:30% line:89% size:60% You work so fast. 11:50.133 --> 11:51.666 align:left position:30% line:83% size:60% How long have you been doing this? 11:52.300 --> 11:54.666 align:left position:17.5% line:83% size:72.5% I know I've been doing this for like, 40 years. 11:54.666 --> 11:57.900 align:left position:30% line:83% size:60% What's the secret to your method? 11:57.900 --> 11:59.166 align:left position:27.5% line:89% size:62.5% Mostly good genes. 12:00.233 --> 12:02.433 align:left position:25% line:83% size:65% [Capri] Did your mom do this, too? 12:02.433 --> 12:04.966 align:left position:20% line:83% size:70% Yeah, my mom did this too and my grandma. 12:04.966 --> 12:06.866 align:left position:10% line:89% size:80% So, I hear that you're the baby. 12:06.866 --> 12:08.900 align:left position:37.5% line:83% size:52.5% Yes, I am. I am. 12:08.900 --> 12:10.333 align:left position:10% line:83% size:80% How long you've been doing this? How long? 12:10.333 --> 12:11.966 align:left position:37.5% line:83% size:52.5% -Ten years. -Ten years. 12:11.966 --> 12:15.000 align:left position:30% line:83% size:60% I came down here just to make extra money 12:15.000 --> 12:16.400 align:left position:20% line:89% size:70% because I had five kids. 12:16.400 --> 12:22.066 align:left position:12.5% line:83% size:77.5% And I started liking it because it was like an art to it. 12:22.066 --> 12:24.233 align:left position:37.5% line:83% size:52.5% As you see, she used a tease. 12:24.233 --> 12:29.200 align:left position:17.5% line:83% size:72.5% I just hit it by the navel and it comes open. 12:29.200 --> 12:30.533 align:left position:20% line:89% size:70% So, this is really an art 12:30.533 --> 12:33.100 align:left position:25% line:83% size:65% because you have two totally different methods. 12:33.100 --> 12:34.000 align:left position:45% line:89% size:45% Yes. 12:34.500 --> 12:36.033 align:left position:25% line:89% size:65% Can I give it a shot? 12:36.033 --> 12:38.066 align:left position:30% line:83% size:60% -Yeah. Go ahead. -Okay. Okay. 12:38.066 --> 12:39.466 align:left position:32.5% line:83% size:57.5% -You know what? -You're going to need a knife. 12:39.466 --> 12:41.700 align:left position:42.5% line:83% size:47.5% -Okay. -And a hammer. 12:41.700 --> 12:43.633 align:left position:25% line:83% size:65% [Capri] So, now here is where I hit? 12:43.633 --> 12:46.366 align:left position:32.5% line:83% size:57.5% [Miriam] Hit it right in the center. 12:46.366 --> 12:47.533 align:left position:35% line:89% size:55% Right there. 12:50.266 --> 12:51.600 align:left position:37.5% line:89% size:52.5% Okay, now? 12:51.600 --> 12:53.366 align:left position:20% line:89% size:70% Now, you take the knife. 12:53.366 --> 12:55.166 align:left position:35% line:89% size:55% [Capri] Aha! 12:55.166 --> 12:56.166 align:left position:47.5% line:89% size:42.5% Oh. 12:57.766 --> 12:59.466 align:left position:35% line:89% size:55% Look at that. 12:59.466 --> 13:01.833 align:left position:35% line:89% size:55% Look at that. 13:01.833 --> 13:03.633 align:left position:35% line:83% size:55% Well, I have good teachers. 13:04.733 --> 13:07.433 align:left position:42.5% line:83% size:47.5% I mean, this is seriously hard work. 13:07.433 --> 13:08.966 align:left position:25% line:89% size:65% [Miriam] Yes, it is. 13:08.966 --> 13:11.033 align:left position:20% line:83% size:70% [Capri] All these oysters have to go some place, right? 13:11.900 --> 13:13.166 align:left position:25% line:89% size:65% It's my understanding 13:13.166 --> 13:15.800 align:left position:32.5% line:83% size:57.5% that the family has a restaurant, right? 13:15.800 --> 13:18.066 align:left position:30% line:83% size:60% Yes. It's located in Bluffton. 13:18.066 --> 13:21.100 align:left position:25% line:83% size:65% Yes. Not too far away from the factory. 13:21.100 --> 13:24.433 align:left position:27.5% line:83% size:62.5% So, what would you suggest I try 13:24.433 --> 13:26.333 align:left position:35% line:83% size:55% if I'm going to head out to the restaurant? 13:26.333 --> 13:29.533 align:left position:10% line:89% size:80% I would try their fried oysters. 13:29.533 --> 13:32.133 align:left position:42.5% line:83% size:47.5% -Yeah? -Very good. Yes. 13:32.133 --> 13:34.233 align:left position:10% line:89% size:80% And try the Oyster Rockefellers. 13:34.233 --> 13:35.333 align:left position:32.5% line:89% size:57.5% Fried oysters. 13:35.333 --> 13:36.400 align:left position:27.5% line:89% size:62.5% Oyster Rockefeller. 13:36.400 --> 13:38.233 align:left position:17.5% line:89% size:72.5% Two really good suggestions 13:38.233 --> 13:40.633 align:left position:17.5% line:83% size:72.5% seeing as though these are the places that they come from. 13:40.633 --> 13:42.333 align:left position:15% line:89% size:75% Straight from the May River. 13:42.333 --> 13:43.433 align:left position:27.5% line:89% size:62.5% [Capri] All right. 13:43.433 --> 13:44.566 align:left position:27.5% line:89% size:62.5% Thank you, ladies. 13:44.566 --> 13:46.133 align:left position:27.5% line:83% size:62.5% Thanks for sharing your art with me. 13:47.266 --> 13:48.666 align:left position:27.5% line:83% size:62.5% Now I'm going to go and try to eat them. 13:48.666 --> 13:50.666 align:left position:45% line:83% size:45% Okay. [chuckles] 13:50.666 --> 13:51.800 align:left position:42.5% line:89% size:47.5% Enjoy. 14:01.466 --> 14:04.266 align:left position:15% line:83% size:75% [Capri] Less than a mile away   from the Bluffton Oyster Company 14:04.266 --> 14:05.666 align:left position:10% line:89% size:80% is Toomer's Seafood Restaurant. 14:08.266 --> 14:11.166 align:left position:17.5% line:83% size:72.5% Larry and his wife, Tia's, family-run establishment. 14:19.033 --> 14:21.233 align:left position:15% line:89% size:75% This stuff looks incredible. 14:21.233 --> 14:22.466 align:left position:25% line:89% size:65% Tell me what I have. 14:22.466 --> 14:24.333 align:left position:25% line:83% size:65% [Tia] So, right here, you have the cheese grits 14:24.333 --> 14:26.666 align:left position:35% line:83% size:55% which is like a South Carolina staple. 14:26.666 --> 14:27.866 align:left position:37.5% line:89% size:52.5% Of course. 14:27.866 --> 14:29.833 align:left position:22.5% line:83% size:67.5% And then here you have the Oyster Rockefeller, 14:29.833 --> 14:32.166 align:left position:27.5% line:83% size:62.5% which these are our May River oysters. 14:32.166 --> 14:35.900 align:left position:25% line:83% size:65% We add the bacon and the parmesan cheese and spinach. 14:35.900 --> 14:37.100 align:left position:40% line:89% size:50% Oh, wow. 14:37.100 --> 14:39.300 align:left position:17.5% line:83% size:72.5% And broil it under the oven for just a few minutes. 14:39.300 --> 14:40.700 align:left position:27.5% line:89% size:62.5% They're delicious. 14:40.700 --> 14:42.700 align:left position:35% line:83% size:55% This one here is the fried oysters. 14:42.700 --> 14:45.266 align:left position:12.5% line:83% size:77.5% Same, just prepared differently from the May River. 14:45.266 --> 14:46.266 align:left position:32.5% line:89% size:57.5% Collard greens, 14:46.266 --> 14:48.400 align:left position:20% line:83% size:70% which is South Carolina's State Vegetable. 14:48.400 --> 14:49.766 align:left position:30% line:89% size:60% And hushpuppies. 14:49.766 --> 14:52.166 align:left position:27.5% line:83% size:62.5% Which, hushpuppies have to be served with seafood. 14:52.166 --> 14:54.966 align:left position:22.5% line:83% size:67.5% Well, I feel like this is South Carolina on a plate. 14:54.966 --> 14:55.833 align:left position:37.5% line:89% size:52.5% Absolutely. 14:56.666 --> 14:58.000 align:left position:45% line:89% size:45% Mmm. 14:58.000 --> 14:58.900 align:left position:22.5% line:89% size:67.5% Aren't they delicious? 14:58.900 --> 15:00.033 align:left position:40% line:89% size:50% They are. 15:00.033 --> 15:01.400 align:left position:40% line:89% size:50% They are. 15:01.400 --> 15:05.333 align:left position:40% line:83% size:50% The bacon and the parmesan 15:05.333 --> 15:08.333 align:left position:32.5% line:83% size:57.5% because they're a little bit salty, 15:08.333 --> 15:10.866 align:left position:17.5% line:83% size:72.5% brings out that salty taste in the fresh oysters. 15:10.866 --> 15:12.466 align:left position:45% line:83% size:45% -Yes. -That's fantastic. 15:12.466 --> 15:13.933 align:left position:15% line:89% size:75% What do you put in the grits? 15:13.933 --> 15:16.066 align:left position:27.5% line:89% size:62.5% Water. Salt. Grits. 15:16.066 --> 15:17.266 align:left position:37.5% line:83% size:52.5% -That's it? -That's it. 15:17.266 --> 15:18.733 align:left position:17.5% line:83% size:72.5% [Tia] And then, of course, we top it with the cheese. 15:18.733 --> 15:19.933 align:left position:20% line:89% size:70% [Capri] Of course, yeah. 15:19.933 --> 15:21.033 align:left position:47.5% line:89% size:42.5% Oh. 15:21.033 --> 15:22.033 align:left position:27.5% line:89% size:62.5% Aren't those good? 15:22.033 --> 15:23.500 align:left position:25% line:89% size:65% This is so, so, good. 15:23.500 --> 15:25.100 align:left position:30% line:83% size:60% When people come to a seafood restaurant, 15:25.100 --> 15:26.666 align:left position:20% line:83% size:70% they're going to ask you for the hushpuppies. 15:26.666 --> 15:27.933 align:left position:42.5% line:83% size:47.5% Right. Now, how do you make these? 15:27.933 --> 15:30.633 align:left position:27.5% line:83% size:62.5% Those are basically just breaded with corn flour. 15:30.633 --> 15:33.300 align:left position:25% line:83% size:65% Well, I actually see the corn in there. 15:33.300 --> 15:34.933 align:left position:27.5% line:89% size:62.5% And then fry them. 15:35.666 --> 15:36.933 align:left position:45% line:89% size:45% Mmm. 15:36.933 --> 15:38.866 align:left position:37.5% line:83% size:52.5% Those have a sweetness to it. 15:38.866 --> 15:40.866 align:left position:32.5% line:83% size:57.5% That's a great sweet and savory. 15:42.066 --> 15:44.500 align:left position:25% line:89% size:65% Now, these are fried. 15:44.500 --> 15:46.633 align:left position:25% line:83% size:65% Those are the fried, but they are lightly breaded. 15:46.633 --> 15:47.933 align:left position:25% line:89% size:65% It's not real heavy. 15:47.933 --> 15:49.600 align:left position:17.5% line:89% size:72.5% We don't season the oysters 15:49.600 --> 15:51.466 align:left position:20% line:83% size:70% because they already have their natural salt. 15:51.466 --> 15:52.966 align:left position:17.5% line:89% size:72.5% And then we deep fry them. 15:52.966 --> 15:54.466 align:left position:27.5% line:83% size:62.5% [Capri] You can see the oyster in here. 15:54.466 --> 15:55.900 align:left position:27.5% line:83% size:62.5% [Tia] You can still see the oyster. 15:57.966 --> 15:59.166 align:left position:45% line:89% size:45% Mmm. 15:59.166 --> 16:00.300 align:left position:27.5% line:89% size:62.5% It's like popcorn. 16:00.300 --> 16:01.866 align:left position:25% line:89% size:65% You just keep eating. 16:01.866 --> 16:04.133 align:left position:15% line:83% size:75% I can see how you could just keep eating these. 16:04.133 --> 16:05.100 align:left position:30% line:89% size:60% That's addictive. 16:05.100 --> 16:06.700 align:left position:30% line:83% size:60% And I really like the tartar sauce, too. 16:06.700 --> 16:10.766 align:left position:27.5% line:83% size:62.5% It's a nice balance of that creamy with the fried. 16:10.766 --> 16:12.100 align:left position:10% line:89% size:80% That's definitely the way to go. 16:12.100 --> 16:13.600 align:left position:40% line:89% size:50% So, now. 16:13.600 --> 16:15.100 align:left position:37.5% line:83% size:52.5% All right. Famous collard greens. 16:15.100 --> 16:19.133 align:left position:12.5% line:83% size:77.5% And we prepare that with onion, ham hock, chicken broth. 16:19.133 --> 16:23.233 align:left position:12.5% line:83% size:77.5% Chop up the the collard greens and just cook them. 16:23.233 --> 16:24.333 align:left position:20% line:89% size:70% The longer you cook them, 16:24.333 --> 16:26.766 align:left position:15% line:83% size:75% the more the ham hock flavor gets in there. 16:26.766 --> 16:27.833 align:left position:27.5% line:89% size:62.5% Little bit of salt. 16:27.833 --> 16:29.166 align:left position:30% line:83% size:60% I can definitely taste the ham hock. 16:29.166 --> 16:31.766 align:left position:15% line:89% size:75% Kind of that salty richness, 16:31.766 --> 16:33.200 align:left position:35% line:83% size:55% which really balances out, I think, 16:33.200 --> 16:34.666 align:left position:22.5% line:83% size:67.5% kind of the bitterness of the greens. 16:34.666 --> 16:36.600 align:left position:40% line:83% size:50% Oh yeah. Collard greens can be bitter. 16:36.600 --> 16:37.833 align:left position:25% line:83% size:65% -That's really great. -Yeah. 16:37.833 --> 16:40.266 align:left position:17.5% line:83% size:72.5% [Capri] Now, how would you describe this kind of food? 16:40.266 --> 16:42.900 align:left position:27.5% line:83% size:62.5% Would you say that this is Lowcountry, 16:42.900 --> 16:45.400 align:left position:20% line:83% size:70% or has it been influenced by Gullah-Geechee at all? 16:45.400 --> 16:46.733 align:left position:45% line:89% size:45% Both. 16:46.933 --> 16:48.666 align:left position:17.5% line:83% size:72.5% [Capri] The Gullah-Geechee are an ethnic group 16:48.666 --> 16:51.066 align:left position:37.5% line:83% size:52.5% of central and West African origins, 16:51.066 --> 16:53.733 align:left position:20% line:83% size:70% living primarily in the Lowcountry sea islands 16:53.733 --> 16:55.900 align:left position:22.5% line:83% size:67.5% and the coastal plains of South Carolina, 16:55.900 --> 16:59.400 align:left position:25% line:83% size:65% along with Georgia, Florida and North Carolina. 16:59.400 --> 17:02.166 align:left position:22.5% line:83% size:67.5% Their flavors and food   traditions are an essential part 17:02.166 --> 17:03.966 align:left position:17.5% line:83% size:72.5% of the cuisine and culture in this region. 17:05.633 --> 17:07.666 align:left position:32.5% line:83% size:57.5% It just started way, way, way back. 17:07.666 --> 17:08.700 align:left position:17.5% line:89% size:72.5% And it's still going today. 17:08.700 --> 17:09.800 align:left position:22.5% line:89% size:67.5% It's still going today. 17:11.000 --> 17:12.400 align:left position:17.5% line:83% size:72.5% [Capri] The Toomer family's table is one of many 17:12.400 --> 17:14.533 align:left position:17.5% line:83% size:72.5% that showcase the flavors of the Lowcountry 17:14.533 --> 17:15.833 align:left position:25% line:89% size:65% and take inspiration 17:15.833 --> 17:17.466 align:left position:22.5% line:83% size:67.5% from Gullah - Geechee food traditions. 17:20.000 --> 17:22.033 align:left position:32.5% line:83% size:57.5% Chef BJ Dennis is working hard 17:22.033 --> 17:23.566 align:left position:12.5% line:89% size:77.5% to keep those food ways alive. 17:24.300 --> 17:26.466 align:left position:32.5% line:83% size:57.5% And he's using the same wild oysters 17:26.466 --> 17:29.266 align:left position:17.5% line:83% size:72.5% harvested thoughtfully by the likes of Jamie Drayton, 17:30.700 --> 17:33.200 align:left position:12.5% line:89% size:77.5% who calls Edisto Island home. 17:34.500 --> 17:37.833 align:left position:22.5% line:83% size:67.5% Jamie, this seems like a really special place. 17:37.833 --> 17:41.133 align:left position:10% line:89% size:80% Well, the Gullah-Geechee people, 17:41.133 --> 17:43.633 align:left position:32.5% line:83% size:57.5% we've been here rooted in this island 17:43.633 --> 17:45.366 align:left position:15% line:89% size:75% for a long, long, long time. 17:45.366 --> 17:47.900 align:left position:32.5% line:83% size:57.5% Oysters may be one of our staples. 17:48.300 --> 17:50.900 align:left position:17.5% line:83% size:72.5% [Capri] The Gullah-Geechee culture and your the food, 17:50.900 --> 17:54.033 align:left position:35% line:83% size:55% how have you kept this tradition going 17:54.033 --> 17:56.800 align:left position:35% line:83% size:55% for centuries and centuries and centuries? 17:56.800 --> 17:58.400 align:left position:17.5% line:89% size:72.5% Well, the food is so fresh. 17:58.400 --> 18:00.166 align:left position:20% line:89% size:70% It keeps you so healthy. 18:00.166 --> 18:03.666 align:left position:17.5% line:83% size:72.5% I mean, you're only as good as what goes inside your body. 18:03.666 --> 18:04.733 align:left position:25% line:89% size:65% You are what you eat. 18:05.800 --> 18:07.633 align:left position:27.5% line:83% size:62.5% [Jamie] In the day, this was always something 18:07.633 --> 18:09.666 align:left position:15% line:89% size:75% that we could go out and get. 18:09.666 --> 18:13.900 align:left position:20% line:83% size:70% We loved the taste of it, and we perfected our recipes. 18:13.900 --> 18:15.300 align:left position:25% line:83% size:65% Well, first we've got to get them out of here. 18:15.300 --> 18:17.633 align:left position:25% line:83% size:65% So, what I go and do, I break it. 18:19.833 --> 18:21.066 align:left position:35% line:89% size:55% Break it off. 18:21.066 --> 18:23.066 align:left position:32.5% line:83% size:57.5% Look at there. It's like a treat. 18:23.766 --> 18:25.166 align:left position:22.5% line:89% size:67.5% We break this thing up. 18:28.333 --> 18:29.600 align:left position:32.5% line:83% size:57.5% -Look at that. -Wow. 18:29.600 --> 18:31.000 align:left position:22.5% line:83% size:67.5% -Can I give it a shot? -Yeah, why don't you crack it. 18:31.000 --> 18:31.866 align:left position:37.5% line:89% size:52.5% All right. 18:34.566 --> 18:36.033 align:left position:35% line:89% size:55% Look at that. 18:36.033 --> 18:37.966 align:left position:30% line:83% size:60% [Jamie] So, see. Look at that. 18:37.966 --> 18:39.000 align:left position:30% line:89% size:60% You're a pro now. 18:39.000 --> 18:40.266 align:left position:37.5% line:83% size:52.5% -Oh, yeah. -You're a pro on that already. 18:40.266 --> 18:42.000 align:left position:30% line:83% size:60% A little practice makes perfect. 18:42.000 --> 18:44.000 align:left position:20% line:83% size:70% I don't want to let these go to waste. 18:44.000 --> 18:46.533 align:left position:20% line:89% size:70% And I know that there are 18:46.533 --> 18:48.733 align:left position:25% line:83% size:65% some incredible chefs around here that have kept 18:48.733 --> 18:52.333 align:left position:27.5% line:83% size:62.5% the Gullah-Geechee culinary tradition alive. 18:52.333 --> 18:53.966 align:left position:37.5% line:83% size:52.5% Do you have any suggestions for me 18:53.966 --> 18:55.700 align:left position:35% line:83% size:55% on maybe who I can bring these to 18:55.700 --> 18:57.633 align:left position:25% line:83% size:65% that might be able to whip up something good? 18:57.633 --> 18:58.900 align:left position:22.5% line:89% size:67.5% One guy comes to mind. 18:58.900 --> 18:59.733 align:left position:35% line:89% size:55% [Capri] Yeah? 18:59.733 --> 19:02.400 align:left position:25% line:83% size:65% A really good, chef. BJ Dennis. 19:02.400 --> 19:05.033 align:left position:20% line:89% size:70% It's really great stuff. 19:05.033 --> 19:08.033 align:left position:17.5% line:83% size:72.5% And it's straight Geechee, straight Gullah-Geechee, 19:08.033 --> 19:09.433 align:left position:20% line:89% size:70% straight from Charleston. 19:09.433 --> 19:10.566 align:left position:35% line:89% size:55% We out here. 19:10.566 --> 19:11.533 align:left position:37.5% line:89% size:52.5% All right. 19:11.533 --> 19:13.300 align:left position:32.5% line:83% size:57.5% Well, I got to get some of that straight 19:13.300 --> 19:14.900 align:left position:15% line:89% size:75% Gullah-Geechee oyster dishes. 19:15.366 --> 19:17.500 align:left position:40% line:83% size:50% Chef BJ has made it his mission 19:17.500 --> 19:20.266 align:left position:22.5% line:83% size:67.5% to continue preserving the rich culinary traditions 19:20.266 --> 19:21.700 align:left position:22.5% line:89% size:67.5% of the Gullah-Geechee. 19:21.700 --> 19:24.200 align:left position:17.5% line:83% size:72.5% Through extensive travels in Africa and the Caribbean 19:24.200 --> 19:27.733 align:left position:10% line:83% size:80% and through his studies, as well as influence of his ancestors, 19:27.733 --> 19:31.266 align:left position:10% line:83% size:80% he's a key player in celebrating Gullah culture through food. 19:31.266 --> 19:32.433 align:left position:30% line:83% size:60% Nice to meet you. Welcome. 19:32.433 --> 19:33.500 align:left position:27.5% line:89% size:62.5% Thank you so, much. 19:33.500 --> 19:34.566 align:left position:25% line:89% size:65% Thanks for having me. 19:34.566 --> 19:35.533 align:left position:25% line:89% size:65% Thank you for coming. 19:35.533 --> 19:37.866 align:left position:15% line:89% size:75% So, check out what I brought. 19:37.866 --> 19:38.866 align:left position:15% line:89% size:75% Oh, you brought the goodies. 19:38.866 --> 19:39.733 align:left position:37.5% line:89% size:52.5% Oh, I did. 19:39.733 --> 19:40.666 align:left position:35% line:89% size:55% I did indeed. 19:40.666 --> 19:41.900 align:left position:40% line:83% size:50% You know, I was out there with Jamie. 19:41.900 --> 19:43.400 align:left position:30% line:83% size:60% I think I can do a little something with those. 19:43.400 --> 19:45.766 align:left position:17.5% line:83% size:72.5% I'm going to make a classic Lowcountry Gullah dish today 19:45.766 --> 19:48.166 align:left position:27.5% line:83% size:62.5% with those oysters that we call oyster perloo. 19:48.166 --> 19:49.933 align:left position:20% line:83% size:70% Perloos are what we call our rice dishes. 19:49.933 --> 19:51.233 align:left position:22.5% line:89% size:67.5% It's similar to pilaf. 19:51.233 --> 19:52.466 align:left position:17.5% line:89% size:72.5% It's basically a rice dish 19:52.466 --> 19:54.300 align:left position:25% line:83% size:65% that has a vegetable or a meat in it. 19:54.300 --> 19:57.200 align:left position:25% line:83% size:65% It's my understanding that local ingredients, 19:57.200 --> 19:59.566 align:left position:30% line:83% size:60% fresh ingredients and seasonal ingredients 19:59.566 --> 20:03.200 align:left position:27.5% line:83% size:62.5% are part of what's really important to Gullah. 20:03.200 --> 20:06.100 align:left position:20% line:83% size:70% Yes, in it's truest form, Gullah culture, Gullah food 20:06.100 --> 20:07.733 align:left position:30% line:83% size:60% is from the land and from the sea. 20:07.733 --> 20:10.000 align:left position:25% line:83% size:65% It's what's seasonal. What's available. 20:10.000 --> 20:11.800 align:left position:20% line:89% size:70% What's in your backyard. 20:11.800 --> 20:13.033 align:left position:32.5% line:83% size:57.5% What's in your neighbor's backyard. 20:13.033 --> 20:14.033 align:left position:20% line:89% size:70% What your friend caught. 20:14.033 --> 20:15.366 align:left position:32.5% line:83% size:57.5% What you caught in the river, 20:15.366 --> 20:16.800 align:left position:15% line:89% size:75% or what you went out to hunt. 20:16.800 --> 20:18.200 align:left position:15% line:89% size:75% People say, "farm to table." 20:18.200 --> 20:19.600 align:left position:22.5% line:89% size:67.5% That was a way of life. 20:19.600 --> 20:20.533 align:left position:12.5% line:89% size:77.5% So, what's the first step here? 20:21.500 --> 20:23.266 align:left position:22.5% line:83% size:67.5% Well, we have to shuck some oysters. 20:24.900 --> 20:26.900 align:left position:25% line:83% size:65% [Capri] That's a good piece of meat. 20:26.900 --> 20:28.800 align:left position:25% line:83% size:65% [Chef BJ] And voila. There it is. 20:28.800 --> 20:29.766 align:left position:45% line:89% size:45% Ahh. 20:30.500 --> 20:33.200 align:left position:35% line:83% size:55% Yes. And this is the Carolina gold rice. 20:33.200 --> 20:38.100 align:left position:27.5% line:83% size:62.5% You know, rice has a deep, deep history with us. 20:38.100 --> 20:40.466 align:left position:17.5% line:89% size:72.5% Some of it is very painful. 20:40.466 --> 20:41.766 align:left position:25% line:83% size:65% It was the reason why many of our ancestors 20:41.766 --> 20:43.500 align:left position:30% line:83% size:60% were brought here as enslaved Africans, 20:43.500 --> 20:45.000 align:left position:17.5% line:83% size:72.5% because of their knowledge of growing rice. 20:46.033 --> 20:47.800 align:left position:20% line:83% size:70% [Capri] Plantation owners in South Carolina 20:47.800 --> 20:51.200 align:left position:17.5% line:83% size:72.5% built a highly profitable rice industry in early America 20:51.200 --> 20:53.866 align:left position:20% line:83% size:70% off the backs of skilled enslaved rice growers 20:53.866 --> 20:54.866 align:left position:35% line:89% size:55% from Africa. 20:55.566 --> 20:58.233 align:left position:22.5% line:83% size:67.5% So, before we actually cook the rice, 20:58.233 --> 20:59.566 align:left position:32.5% line:83% size:57.5% we've got to do a few more things, right? 20:59.566 --> 21:01.100 align:left position:22.5% line:83% size:67.5% Yeah, we've got to add some aromatics 21:01.100 --> 21:02.966 align:left position:12.5% line:89% size:77.5% and some seasonings to the pot. 21:02.966 --> 21:06.700 align:left position:10% line:83% size:80% All we need right now is onions, the thyme, and the bay leaf. 21:06.700 --> 21:10.500 align:left position:30% line:83% size:60% I'll do a little sioux cheffing for you. 21:10.500 --> 21:12.400 align:left position:32.5% line:83% size:57.5% So, we want to get these onions cooked down. 21:13.666 --> 21:15.300 align:left position:20% line:89% size:70% Let them do their thing. 21:15.300 --> 21:16.400 align:left position:15% line:89% size:75% And while that's doing that, 21:16.400 --> 21:17.966 align:left position:22.5% line:83% size:67.5% a pinch of that garlic and a pinch that ginger 21:17.966 --> 21:18.833 align:left position:27.5% line:89% size:62.5% that's on a plate. 21:18.833 --> 21:19.800 align:left position:40% line:89% size:50% Oh, yeah. 21:19.800 --> 21:20.666 align:left position:27.5% line:83% size:62.5% Can you throw that in there for me? 21:20.666 --> 21:22.100 align:left position:27.5% line:89% size:62.5% [Capri] Absolutely. 21:22.100 --> 21:23.233 align:left position:12.5% line:89% size:77.5% [Chef BJ] Throw a heavy pinch. 21:24.500 --> 21:25.566 align:left position:25% line:83% size:65% You want to give them some good color on onions. 21:25.566 --> 21:26.700 align:left position:35% line:89% size:55% [Capri] Yup. 21:26.700 --> 21:28.600 align:left position:30% line:83% size:60% I'm going to get a pinch of salt in here. 21:31.733 --> 21:33.466 align:left position:27.5% line:83% size:62.5% Some freshly ground white pepper. 21:34.200 --> 21:35.800 align:left position:15% line:83% size:75% We are going to put the rice right in here. 21:37.466 --> 21:40.066 align:left position:15% line:89% size:75% Let that marry a little bit. 21:42.700 --> 21:44.566 align:left position:35% line:83% size:55% So, I browned some sausage already, 21:44.566 --> 21:46.066 align:left position:27.5% line:89% size:62.5% local pork sausage. 21:46.066 --> 21:48.200 align:left position:22.5% line:83% size:67.5% And sausage and oysters go really well together. 21:48.200 --> 21:50.800 align:left position:17.5% line:83% size:72.5% I'm going to get some water to throw in here. 21:50.800 --> 21:52.033 align:left position:35% line:83% size:55% So, I'm going to let this come up. 21:52.033 --> 21:53.833 align:left position:20% line:83% size:70% And our oysters is going to go in. 21:56.533 --> 21:58.833 align:left position:22.5% line:83% size:67.5% Well, you see a lot of the old recipes for oysters 21:58.833 --> 22:02.600 align:left position:17.5% line:83% size:72.5% call for them being cooked in stews and soups. 22:02.600 --> 22:04.200 align:left position:32.5% line:83% size:57.5% And, you know, they'll still get smaller, 22:04.200 --> 22:06.133 align:left position:30% line:83% size:60% but they'll have a really unique texture. 22:06.133 --> 22:07.633 align:left position:12.5% line:89% size:77.5% And I put my rice in the oven. 22:09.600 --> 22:12.800 align:left position:42.5% line:83% size:47.5% And now we want to make a sauce. 22:12.800 --> 22:16.533 align:left position:15% line:83% size:75% So, it's a little sesame oil right here. 22:16.533 --> 22:18.666 align:left position:27.5% line:83% size:62.5% Benne is the Mande word for sesame. 22:18.666 --> 22:20.700 align:left position:20% line:83% size:70% Benne seed was something that was also very big 22:20.700 --> 22:22.433 align:left position:15% line:89% size:75% historically in our culture. 22:22.433 --> 22:24.000 align:left position:22.5% line:83% size:67.5% So, we got our onions, we got the celery, 22:24.000 --> 22:26.233 align:left position:30% line:83% size:60% some bell pepper, some of the sweet onions, 22:26.233 --> 22:27.633 align:left position:20% line:89% size:70% and some of that garlic. 22:27.633 --> 22:29.233 align:left position:22.5% line:83% size:67.5% And we got a little bit of tomato paste, 22:29.233 --> 22:30.666 align:left position:30% line:89% size:60% some more thyme. 22:30.666 --> 22:32.100 align:left position:25% line:83% size:65% So, we're going to go right in here. 22:36.133 --> 22:41.233 align:left position:27.5% line:83% size:62.5% And there are some beautiful cherry tomatoes, 22:41.233 --> 22:43.066 align:left position:22.5% line:83% size:67.5% and you can throw those right in there. 22:43.066 --> 22:44.766 align:left position:17.5% line:89% size:72.5% Fantastic. I will do that. 22:44.766 --> 22:45.666 align:left position:10% line:89% size:80% [Chef BJ] And while you do that, 22:45.666 --> 22:46.800 align:left position:25% line:83% size:65% I'm going to give it a pinch of salt. 22:46.800 --> 22:47.700 align:left position:35% line:89% size:55% [Capri] Hey. 22:47.700 --> 22:49.033 align:left position:27.5% line:83% size:62.5% I want the tomatoes to break down. 22:49.033 --> 22:50.200 align:left position:35% line:89% size:55% [Capri] Sure. 22:50.200 --> 22:52.300 align:left position:22.5% line:83% size:67.5% This beautiful pepper that I ground earlier. 22:55.833 --> 22:57.400 align:left position:25% line:83% size:65% So, we're just going to let that sit. 22:57.400 --> 23:00.066 align:left position:20% line:83% size:70% Let those cherry tomatoes blister and burst, 23:00.066 --> 23:01.866 align:left position:27.5% line:83% size:62.5% and we'll add just a little bit of water 23:01.866 --> 23:04.933 align:left position:12.5% line:83% size:77.5% to kind of help thicken it up, and we'll be good. 23:04.933 --> 23:08.200 align:left position:25% line:83% size:65% So, once this cooks, the rice we'll be finished. 23:08.200 --> 23:10.733 align:left position:20% line:83% size:70% And I got some vegetables that I cooked earlier, 23:10.733 --> 23:13.833 align:left position:22.5% line:83% size:67.5% some seasonal broccoli, some steamed broccoli here. 23:13.833 --> 23:15.033 align:left position:40% line:89% size:50% Love it. 23:15.033 --> 23:18.333 align:left position:30% line:89% size:60% And we also have 23:18.333 --> 23:21.733 align:left position:37.5% line:83% size:52.5% some fresh, in the season snow peas. 23:21.733 --> 23:22.766 align:left position:37.5% line:89% size:52.5% Oh, oh, oh. 23:22.766 --> 23:23.766 align:left position:17.5% line:89% size:72.5% [Chef BJ] And some carrots. 23:23.766 --> 23:25.333 align:left position:30% line:89% size:60% I love snow peas. 23:26.700 --> 23:28.533 align:left position:20% line:83% size:70% I'm already convinced I'm going to love your cooking. 23:28.533 --> 23:31.066 align:left position:15% line:89% size:75% The Gullah-Geechee community 23:31.066 --> 23:35.733 align:left position:12.5% line:83% size:77.5% has managed to really retain so much of its cultural integrity, 23:35.733 --> 23:36.833 align:left position:17.5% line:89% size:72.5% particularly in food ways. 23:36.833 --> 23:38.933 align:left position:22.5% line:83% size:67.5% By geographic isolation here on the sea islands, 23:38.933 --> 23:43.266 align:left position:20% line:83% size:70% it really helped us keep a lot of our cultural heritage, 23:43.266 --> 23:46.533 align:left position:12.5% line:83% size:77.5% cultural nuances that came from Western Central Africa. 23:46.533 --> 23:48.300 align:left position:20% line:83% size:70% And we're still fighting to maintain that 23:48.300 --> 23:49.900 align:left position:30% line:83% size:60% because you can't have Lowcountry 23:49.900 --> 23:51.366 align:left position:12.5% line:89% size:77.5% without Gullah-Geechee culture. 23:51.366 --> 23:52.766 align:left position:17.5% line:89% size:72.5% I mean, it's the heartbeat. 23:53.566 --> 23:54.700 align:left position:35% line:89% size:55% It truly is. 23:55.833 --> 23:58.366 align:left position:20% line:89% size:70% Our sauce is about there. 23:58.366 --> 23:59.300 align:left position:17.5% line:89% size:72.5% [Capri] I'm getting hungry. 24:03.566 --> 24:04.933 align:left position:22.5% line:89% size:67.5% Let's see what we got. 24:05.866 --> 24:09.233 align:left position:25% line:83% size:65% [Capri] Oh, my gosh, this smells so good. 24:10.333 --> 24:13.133 align:left position:17.5% line:83% size:72.5% The freshness comes through in the aroma already. 24:13.133 --> 24:13.900 align:left position:27.5% line:89% size:62.5% It's ready to eat. 24:22.900 --> 24:23.866 align:left position:40% line:89% size:50% Oh, wow. 24:25.366 --> 24:28.366 align:left position:22.5% line:89% size:67.5% I love how the flavors, 24:28.366 --> 24:31.533 align:left position:35% line:83% size:55% the freshness comes together on the plate. 24:31.533 --> 24:35.000 align:left position:20% line:83% size:70% I can tell just how fresh these oysters are. 24:36.166 --> 24:38.833 align:left position:17.5% line:83% size:72.5% There are so many different layers of flavors here, 24:38.833 --> 24:40.666 align:left position:27.5% line:89% size:62.5% but it's so simple. 24:40.666 --> 24:43.166 align:left position:10% line:83% size:80% When you've got good ingredients coming from good people, 24:43.166 --> 24:45.366 align:left position:10% line:89% size:80% you don't have to do much to it. 24:45.366 --> 24:46.633 align:left position:35% line:89% size:55% That's true. 24:46.633 --> 24:50.600 align:left position:17.5% line:83% size:72.5% But I think the magic is in that feeling that you bring 24:50.600 --> 24:53.100 align:left position:15% line:89% size:75% thinking about your ancestors 24:53.100 --> 24:56.033 align:left position:32.5% line:83% size:57.5% and your family and your culture. 24:56.033 --> 24:58.033 align:left position:15% line:89% size:75% I can taste it in every bite. 24:58.033 --> 25:00.966 align:left position:10% line:89% size:80% The happy marriage on the plate. 25:00.966 --> 25:03.566 align:left position:12.5% line:89% size:77.5% How important do you feel it is 25:03.566 --> 25:07.833 align:left position:22.5% line:83% size:67.5% that the Gullah-Geechee traditions 25:07.833 --> 25:11.033 align:left position:12.5% line:89% size:77.5% are held on to and passed down? 25:11.033 --> 25:12.600 align:left position:25% line:89% size:65% It's very important. 25:12.600 --> 25:13.766 align:left position:25% line:83% size:65% If you don't hold on to your culture, 25:13.766 --> 25:15.400 align:left position:12.5% line:89% size:77.5% you lose yourself as a person. 25:15.400 --> 25:17.433 align:left position:37.5% line:83% size:52.5% And I think we all have to work together 25:17.433 --> 25:19.933 align:left position:17.5% line:89% size:72.5% for the bigger collective. 25:19.933 --> 25:21.566 align:left position:15% line:89% size:75% So, I'm just playing my role. 25:21.566 --> 25:24.766 align:left position:22.5% line:83% size:67.5% Food is very important to our legacy and our history. 25:24.766 --> 25:28.800 align:left position:15% line:83% size:75% So, I'm able to cook our food and do our food justice, 25:28.800 --> 25:32.033 align:left position:15% line:83% size:75% it's about telling the story of our culture, our heritage, 25:32.033 --> 25:33.233 align:left position:15% line:89% size:75% and those who came before me. 25:34.866 --> 25:37.100 align:left position:15% line:5% size:75% [Capri] As Gullah traditions are carried forward 25:37.100 --> 25:39.800 align:left position:30% line:5% size:60% and family oyster operations carry on, 25:39.800 --> 25:42.133 align:left position:30% line:5% size:60% South Carolinians continue to shuck, 25:42.133 --> 25:45.200 align:left position:27.5% line:5% size:62.5% share and celebrate their beloved oysters 25:45.200 --> 25:49.166 align:left position:12.5% line:5% size:77.5% like the Native people did here over 4,000 years ago. 25:49.166 --> 25:50.800 align:left position:30% line:5% size:60% For a food source that's been around 25:50.800 --> 25:53.466 align:left position:12.5% line:5% size:77.5% for at least 145 million years, 25:53.466 --> 25:56.800 align:left position:25% line:5% size:65% it doesn't seem like any of that will be changing. 25:56.800 --> 25:58.133 align:left position:15% line:5% size:75% But why take my word for it, 25:59.166 --> 26:01.300 align:left position:27.5% line:5% size:62.5% when you can come see it for yourself. 26:02.233 --> 26:04.933 align:left position:22.5% line:5% size:67.5% America The Bountiful is waiting for you and me. 26:06.333 --> 26:09.666 align:left position:17.5% line:83% size:72.5% For more information visit Americathebountifulshow.com. 26:14.166 --> 26:15.800 align:left position:15% line:83% size:75% [announcer] America's farmers have nourished us 26:15.800 --> 26:17.333 align:left position:30% line:89% size:60% for generations, 26:17.333 --> 26:20.166 align:left position:25% line:83% size:65% but today they face unprecedented challenges. 26:20.733 --> 26:23.433 align:left position:20% line:83% size:70% American Farmland Trust works with farmers 26:23.433 --> 26:25.700 align:left position:22.5% line:83% size:67.5% to help save the land that sustains us. 26:25.700 --> 26:28.866 align:left position:25% line:5% size:65% Together we can work to keep America bountiful.