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Published August 18th, 2014

Running time: 3 Minutes

Drakes Bay Oyster Company in Marin County California, producer of over 1/3 of California’s oysters, was closed down on August 1st to return the land to wilderness.

By Eliza Loehr

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Cooking-issues
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Why would a school choose the geoduck as its mascot? Why would anybody sauté zucchini? How can beet preparation go wrong? What's the best way to prepare bone marrow? Find out on a brand new episode of Cooking Issues! Dave Arnold is in the studio and he's joined by Nils Noren on the phone to tackle your questions. From flavored oysters to mushroom texture - join in on the educational and entertaining ride we call Cooking Issues. This program was brought to you by Edwards VA Ham.

"Vegetables that are porous, you want fairly pre-densified before you sauté because otherwise they will absorb oil." [17:00]

"If I really want a piece of a equipment and I buy the lesser version of that piece of equipment, I'm never happy and always end up getting the good one in the end." [28:00]

--Dave Arnold on Cooking Issues


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Eating
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Competitive eating is perhaps one of the most underrated sports. Whether its cannolis, oysters, buffalo wings or hot dogs, these athletes train their bodies to eat crazy amounts of all sorts of foods. Today's guests are New York based competitive eaters Crazy Legs Conti and Yasir Salem, and they tell us about some of the craziest things they've seen at competitions. Today's program has been sponsored by Rolling Press. Today's music provided by Dead Stars.

"The one rule in competitive eating is if you heave, you leave." [16:45]

"I feel like my stomach is a beacon, welcoming the ocean's children home." [24:45]

--Crazy Legs Conti on Eating Disorder


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