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What happens when you stop waiting for a space to include you- and create your own? On this episode of the Oyster Ninja Podcast, Gardner Douglas sits down with Mermaid Che Monique, a DMV-based professional mermaid, digital creator, influencer and founder of the Society of Fat Mermaids.  Che is also featured in Netflix's MerPeople and is known for using mermaiding to champion representation, unclusion, body positivity, and community. Che shares the story behind becoming a perfessional mermaid, what inspired her to create the Society of Fat Mermaids, and what it means to see Black and plus-size representation in a world where those images haven't always been visible. We talk about Netflix's MerPeople, Black mermaids, mermaiding, representation, body positivity. entrepreneurship, water safety, social media, and building a community around something you love. But this conversation goes deeper than mermaids. It's about finding your place, creating oppurtunities when you dont see yourself represented, and having the courage to build the space you wish existed. Connect with Mermaid Che Monique @mermaidchemonique @societyoffatmermaids

Introducing The Optimism We All Need Right Now with Simon Sinek from The Oprah Podcast. Follow the show: The Oprah Podcast BUY THE BOOK! Start with Why by Simon Sinek  https://amzn.to/4xQ0ETD Simon Sinek’s landmark New York Times bestseller Start with Why transformed how leaders, entrepreneurs and employees think - inspiring them to shift their focus from what they do to why they do it. Simon brought this revolutionary concept to life with his Ted Talk, "How Great Leaders Inspire Action" which instantly went viral - and now ranks as the fourth most-watched Ted talk of all time with more than 90 million views.  In this conversation, Oprah and Simon talk about how to feel more energized, optimistic and engaged in your work and life - especially at times of high anxiety and uncertainty. Simon answers questions from several viewers including a woman who is considering leaving her 9-5 job to become an entrepreneur, one who is still looking for her dream job at age 49 and another who is terrified about losing her identity as she faces retirement. This conversation is a must-listen for anyone who may be feeling a little lost and looking for clarity, direction and optimism.  00:00:00 - Welcome Simon Sinek, author of “Start with Why”  00:05:15 - The golden circle  00:09:15 - Asking for help 00:10:30 - Why vs. intention  00:13:30 - The thread of your life  00:17:40 - The age of the Influencer  00:20:10 - Optimism meaning 00:27:10 - Introverts and extroverts 00:28:40 - Blocking out doubt when chasing your why 00:32:30 - Jobs are not safe 00:34:50 - Find your guiding question 00:41:40 - Is a "dream job" a goal? 00:48:39 - The friend test  00:54:00 - The importance of relationships  00:55:20 - The key to finding your why 00:57:00 - A well-lived life Follow Oprah Winfrey on Social: https://www.instagram.com/oprahpodcast/ https://www.facebook.com/oprahwinfrey/ DISCLAIMER: Please note, this is an independent podcast episode not affiliated with, endorsed by, or produced in conjunction with the host podcast feed or any of its media entities. The views and opinions expressed in this episode are solely those of the creators and guests. For any concerns, please reach out to [email protected].

"Today on The Oyster Ninja Podcast, we're heading down to the Gulf—deep in the heart of Texas—to sit down with a crew that's helping redefine what Southern oysters look like. I'm talking about David from Oyster Bros, out of Palacios, Texas. These guys aren't new to the water—they're true to it. Third-generation shrimpers who made the bold transition from shrimping into oyster mariculture, and now they're leading the charge in one of the fastest-growing oyster regions in the country. You can find Oyster Bros oysters not just across Texas, but making their way through the Southeast—Georgia, Florida—and even up to the Big Apple. So today, we're getting into legacy, risk, innovation, and what it really takes to build an oyster brand from the Gulf up. Let's get into it."

Most oyster lovers and aspiring shuckers overlook a crucial secret: the true backbone of New Orleans' vibrant oyster culture isn't just wild harvests, it's the innovative farm-raised varieties transforming the industry—and your seafood experience. Payton, a seasoned oyster shucker with a passion rooted in tradition and innovation, shares how his journey from the back kitchen to national stages like the Super Bowl is reshaping perceptions and elevating the game.In this episode, you'll discover how cultivated oysters are revolutionizing the industry, providing year-round freshness despite myths about seasonal limits. Payton breaks down the difference between wild and farm-raised oysters, highlighting premium brands like Brightside, Labelle, and Little Moon—each with unique flavors driven by specific water conditions and cultivation methods. He unveils insider insights into the oyster ecosystem in Louisiana and why relationships with seasoned farmers are key to success.We explore the evolution of oyster culture in New Orleans, emphasizing the importance of community, resilience, and culture over convenience and shortcuts. Peyton's journey from his first oyster bar job, inspired by seeing a fellow Black worker shuck oysters, to becoming a super bowl shucker, demonstrates how passion, hustle, and continuous learning can elevate even the smallest skills into high-stakes, high-reward careers. Perfect for entrepreneurs, food lovers, and culinary artists, this episode reveals how oysters are more than food—they're a symbol of heritage, innovation, and personal growth.Don't miss Peyton's perspective on the significance of culture and community in oyster craft, the impact of education and continuous skills development, and his vision to bridge traditional and farmed oysters for a sustainable future. Whether you're a seasoned shucker, a restaurant owner, or a curious listener, you'll leave inspired to embrace new horizons in seafood and entrepreneurship—because the best oysters are still waiting to be discovered.Peyton is a dedicated oyster shucker, and educator from New Orleans, known for his dedication to preserving oyster traditions while embracing innovative cultivation techniques. His journey includes shucking on national stages like the Super Bowl and teaching classes at NOCA, all driven by a desire to elevate and educate the next generation of oyster enthusiasts.This episode is a deep dive into the cultural complexity of New Orleans, the future of oyster farming, and the entrepreneurial mindset that drives passion into profit. Get ready to shuck your preconceptions and discover the true richness behind every oyster—because the shell is just the beginning.

Learn how Solar Oysters is using innovative technology to transform oyster farming. Discover the benefits of solar energy in aquaculture from industry expert Steve Pattison. In a world increasingly focused on sustainability, the aquaculture industry is evolving to meet modern demands. One innovative solution is Solar Oysters, a company that combines solar energy with oyster farming. In this post, we'll explore insights from Steve Pattison, co-founder of Solar Oysters, about how this technology is changing the game for oyster farmers.   https://www.solaroysters.com/

In this episode of the Oyster Ninja Podcast, I sit down with Canadian oyster expert Jason Woodside to break down the growing concern around MSX disease and its impact on Prince Edward Island oysters. We talk about what MSX actually is, how it affects oyster populations, and what it means for farmers, restaurants, and seafood lovers right now. If you've been hearing rumors about PEI oysters or wondering if they're still safe to eat, this is the conversation you need to hear. This episode is about transparency, education, and protecting the future of the oyster industry.

From the Peace Corps in Madagascar to building one of Maine's most recognized oyster catering brands—this episode goes way deeper than oysters. On this episode of The Oyster Ninja Podcast, I sit down with Libby Davis, founder of Lady Shuckers, to talk about the journey behind the shell: • Getting sober and navigating alcohol & drug abuse • Building an oyster farm and catering business from scratch • Her time in the Peace Corps in Madagascar • Her mother's breast cancer journey and genetic predisposition • Facing the BRCA mutation and choosing a double mastectomy • Identity, top surgery, and finding self-worth • The future vision for Lady Shuckers events This is a conversation about resilience, reinvention, and what it really takes to rebuild your life—personally and professionally. If you're into oysters, entrepreneurship, sobriety journeys, or real unfiltered stories… this one's for you.

In this episode, I sit down with Dan Worrell of Fallen Pine Oyster Farm to talk about what it really takes to grow Maryland's saltiest oyster—and why clean, healthy water is the ultimate brag. We dig into what makes an oyster salty, how salinity, location, and water quality shape flavor, and why oysters are one of the clearest indicators of a healthy Chesapeake Bay. Dan shares what goes into buying an oyster farm, the reality of transitioning into a fixer-upper aquaculture operation, and the challenges (and rewards) of building something sustainable on the water. We also get into the science and business side of oysters—water quality monitoring, the Chesapeake Bay report, and the very real threats oyster farmers face, including diseases like MSX and Vibrio. Dan breaks down how farmers manage risk while still delivering a safe, high-quality product. Beyond the farm, we talk about selling oysters at festivals versus restaurants, what happens when you crack open a shell and find a pea crab, and how different markets shape the way oysters are grown, graded, and sold. This conversation is part oyster nerd-out, part business lesson, and part love letter to clean water—because when it comes to oysters, the water tells the truth.   https://www.fallenpineoyster.com/

The Oyster Ninja and the Shuck Squad hit Prince Edward Island for one of the world's most iconic oyster festivals. From cold waters to fast hands, this episode dives into competition life, oyster culture, and the bond between shuckers who travel coast to coast to share their craft.

In this compelling episode, I sit down with podcaster and writer Deb Freeman to explore the vibrant history and ongoing evolution of Black foodways in America. Together, we dive into stories of pioneering figures like Lena Richard — the first Black woman to host a cooking show in 1949 New Orleans — and Thomas Downing, the "New York Oyster King," who elevated oysters in fine dining while advocating for abolition. We also discuss James Hemings, the first American-trained chef in France who rose from slavery to culinary prominence and currently trending Edna Lewis. Beyond history, the conversation covers how Black food culture continues to inspire America today, from grassroots efforts like how oysters and lobster were for poor people and prisoners, to reflections on Juneteenth — what Deb calls the "most American holiday." We talk about the celebraton of legends like Edna Lewis who Deb Freeman produced "Finding Edna Lewis".  Tune in for a thoughtful, flavorful journey through history, culture, and the powerful stories behind the food that brings us together.

In this episode, we sit down with the Jetty Rock Foundation to explore how they're reshaping the narrative around New Jersey oysters. We dive into their innovative Oyster Master Guild Partnership, discuss their bold vision for 2025 grounded in three core pillars.  Learn about the critical role of shell recycling, the creation of living shorelines, and how these efforts combat environmental challenges while reviving local oyster culture. It's time to break the stigma and celebrate the oyster as a coastal hero.   https://jettyrockfoundation.org

Today we sit down with Michael Kelly all the way from Ireland.  We have a great conversation about oyster farming, oyster types in Ireland and even his past time Hurling.   https://kellyoysters.com/     Ireland, with its extensive coastline and favorable conditions, is a major oyster-growing region, with the Pacific oyster (Crassostrea gigas) and the native flat oyster (Ostrea edulis) being the primary species farmed.   In Irish oyster farming, young oysters are grown in bags on trestles placed on the shore, accessible only at low tide, allowing them to feed on plankton brought in by the tides, and are then transferred to the seabed for further growth.  These trestles keep the oysters above the seabed and provide the perfect environment for the oysters to feed as the tide brings in the natural nutritious food supply of plankton from the Atlantic Ocean. Because the sea temperatures around Ireland are too low to allow spawning, these oysters are reared in hatcheries.

In this episode, we sit down with Adam Colquhoun, owner of Oyster Boy Toronto (located at 872 Queen St W, Toronto, Canada) to shuck open the world of oysters, seafood, and restaurant success. Adam shares his journey in the oyster industry, from sourcing the freshest Canadian oysters to curating the perfect seafood dining experience. We also discuss: 🦪 The evolution of microbreweries in Canada and their impact on seafood pairings 🦪 Navigating COVID-19 challenges and rebuilding a restaurant post-pandemic 🦪 Hiring the best restaurant staff and creating a passionate team 🦪 Why giving 100% in the seafood business is essential for long-term success If you're a seafood lover, an aspiring restaurant owner, or just fascinated by Toronto's best oyster bars, this episode is packed with insider knowledge, industry insights, and inspiring stories. 🎧 Tune in now and get ready to explore the world of fresh oysters, craft beer, and restaurant resilience with one of Toronto's most well-known seafood experts! #Oysters #SeafoodToronto #RestaurantSuccess #Microbreweries #OysterBar #TorontoEats #FreshSeafood #FoodIndustry #Podcast

How can Oysters Relate to Real Life issues?

Chris Catucci talks about his life being a college graduate of aquaculture. He talks about his life as a bass fisherman, oyster shucker and oyster farm worker. Chris also runs a mobile oyster bar in Rhode Island called Shuckologist. He will shuck oysters at your wedding, corporate events and private functions.   [email protected]   https://shuckologist.com/?fbclid=IwY2xjawImDbpleHRuA2FlbQIxMAABHWvK6bjtpnkIFXkQDTWH8cruZaxkYO4OYfM5_QoRdPcMGaPxgig1vsdfxg_aem_YY1b7-NgwBUaKBA62gjdDA