Building A Better Oyster - Out to Lunch - It's Baton Rouge

Seafood is something we do well here in south Louisiana. We re
fortunate to be blessed with an abundance of mollusks, crustaceans
and fin fish that not only keep our local population well fed but
have enabled Louisiana cooks and chefs to be recognized around the
world for their culinary exploits. So you might think there s not
much room for improvement. But you would be wrong. Stephanie s
guests on Out to Lunch have come up with a way to create a better
oyster. Not a better way to prepare oysters, an actual better
oyster Steve Pollock and Ginger Brininstool are scientists, who
through careful research have figured out how to breed a better
tasting, more flavorful oyster so good some local restaruatns
refuse, even, to chargrill it so as not to detract from its natural
goodness. Steve and Ginger are a husband and wife team. Ginger
teaches biology at LSU by day. Steve used to teach biology at LSU
too, till he quit to go all in with their business, Triple N Oyster
Farm, in the Caminada Bay near Grand Isle. The secret to Triple N s
success is a new method of raising oysters in floating containers,
instead of in beds on the sea floor. Not only do the oysters taste
better, but they grow more quickly. Steve and Ginger hit upon the
idea just three years ago, harvested their first batch in 2016, and
today Triple N is a runaway success. Photos taken over lunch at
Mansurs On The Boulevard.

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