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Oyster Ninja Podcast

Gardner Douglas: Nationally ranked Oyster Shucker known as Oyster Ninja

Oyster Ninja podcast is exploring the Oyster inside and outside the shell. We hope to educate you and have your mouth watering at the same time. We introduce you to some of the worlds top oyster shuckers, oyster farmers, and anyone else that has something to do with environmental change and sustainability.

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  • 21 episodes
  • Avg 39 min
  • English

Episodes 21

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  • October 2 · 1 hr 13 min

    Mermaid Che Monique on MerPeople, Representation & The Society of Fat Mermaids

    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

  • August 2 · 39 min

    From a Gulf Shrimping Boat to an Texas Oyster Boat: Oyster Bros

    "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."

  • June 5 · 53 min

    Payton Clements the mouth of the South: Introducing people to New Orleans Oyster Culture

    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.

  • May 16 · 31 min

    Solar Oysters... Is it the future of oyster farming? w/ Steve Pattison

    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/

  • May 4 · 33 min· Video

    MSX Oyster Disease: What's Happening to Prince Edward Island Oysters?

    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.

  • April 20 · 42 min

    Libby Davis: Overcoming being just an oyster shucker to owner of Lady Shuckers

    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.

  • February 17 · 39 min

    Oyster Origin Story for Leila Avery

    In this episode, I sit down with oyster shucker and aquaculture student Leila Avery to talk about her journey from working behind the raw bar to studying the science of oysters at the Virginia Institute of Marine Science (VIMS). Leila shares what it's like to go from shucking oysters professionally to diving deep into oyster biology, oyster farming, Chesapeake Bay restoration, and the future of sustainable seafood. We talk about building a full oyster experience — not just serving oysters, but understanding the ecosystem, water quality, shell recycling, and the business of aquaculture. If you're interested in oyster farming, marine science careers, becoming an oyster shucker, or starting an oyster-based business, this episode is packed with insight. We cover: How to become an oyster shucker The transition from hospitality to aquaculture What it's like studying at VIMS Oyster biology and the Chesapeake Bay ecosystem Oyster restoration and water quality Women in aquaculture and seafood Building immersive oyster tasting experiences The future of sustainable oyster farming Whether you love raw bars, dream of starting an oyster farm, or want to understand how oysters clean the water, this conversation connects oyster culture with marine science. Subscribe for more conversations about oysters, Chesapeake Bay history, aquaculture, seafood entrepreneurship, and the people shaping modern oyster culture. #OysterFarming #Aquaculture #VirginiaInstituteOfMarineScience #OysterShucker #ChesapeakeBay #WomenInAquaculture #SustainableSeafood #MarineScience #OysterRestoration #SeafoodPodcast

  • February 3 · 49 min

    Navigating Job Loss in Conservation: Alex Troutman's Journey

    In this episode of the Oyster Ninja Podcast, Gardener Douglas welcomes back Alex Troutman, a fish and wildlife biologist and environmental educator. They delve into the challenges faced by federal employees, particularly in the context of job security and the emotional toll of unexpected terminations. Alex shares his personal journey through various roles in conservation, including his recent experiences with the National Park Service and the impact of political decisions on environmental work. The conversation highlights the importance of community support and the therapeutic benefits of nature during tough times. Alex Instagram with over 15k followers Purchase Critter Pocket Guides

  • Dec 24, 2025 · 1 hr 3 min

    Why Clean Water Matters in Oyster Farming | Fallen Pine Oyster Farm | Dan Worrell

    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/

  • Oct 29, 2025 · 37 min

    Brothers in Brine: PEI Edition

    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.

  • Jun 14, 2025 · 31 min

    The mind behind "Finding Edna Lewis": Deb Freeman

    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.

  • Mar 29, 2025 · 32 min

    Breaking the Shell: New Jersey Oysters, Jetty Rock, and the Future of the Coast

    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

  • Mar 25, 2025 · 44 min

    MICHAEL KELLY: KELLYS OYSTERS (OLDEST ESTABLISHED OYSTER BUSINESS IN IRELAND)

    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.

  • Mar 5, 2025 · 32 min

    Oyster Boy in Toronto: Adam Colquhoun

    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

  • Feb 22, 2025 · 48 min· Video

    Rhode Island Oyster Shucker Chris Catucci: The Shuckologist

    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. Chriscfish95@gmail.com https://shuckologist.com/?fbclid=IwY2xjawImDbpleHRuA2FlbQIxMAABHWvK6bjtpnkIFXkQDTWH8cruZaxkYO4OYfM5_QoRdPcMGaPxgig1vsdfxg_aem_YY1b7-NgwBUaKBA62gjdDA

  • Jan 13, 2025 · 34 min

    LIVING SOBER W/ DR. OYSTER KHANH NGUYEN

    In this powerful episode of the Oyster Ninja Podcast, we sit down with Khanh Nguyen, a talented oyster shucker and chef, to explore his inspiring journey to sobriety. He opens up about his struggles with addiction, the challenges he faced, and how he found a new purpose through the art of oyster shucking. Learn how Knanh a.k.a Dr. Oyster turned his life around, his passion for oysters, and his plans to inspire others in the culinary world. This episode is packed with heartfelt stories, resilience, and hope for anyone seeking inspiration or curious about the transformative power of oysters and community.

  • Jan 1, 2025 · 30 min

    From Public School Teacher to Oyster Farmer: Mike Manyak owner of Sapidus Farms

    In this fascinating episode of the Oyster Ninja Podcast, I sit down with Mike Manyak, owner of Sapidus Farms, nestled in the Great Wicomico near the Rappahannock River and Chesapeake Bay. Mike shares his journey from being a teacher to becoming a full-time oyster farmer, along with insights into running one of the only local oyster hatcheries in the area. We dive into the intricacies of oyster farming, the unique ecosystem of the Great Wicomico, and the passion that fuels his work. But the conversation takes an unexpected turn as we bond over our mutual curiosity about the unexplained—spirits, UFOs, and the mysteries that keep life intriguing. Get ready for an episode that's as briny as it is otherworldly. https://www.happyoystersva.com/home

  • Nov 8, 2024 · 37 min

    Crystal Lugo: Founder of The Glove Scaler

    In this episode, we're diving into the world of invention with Crystal Lugo, the visionary behind the game-changing Glove Scaler. From a product that came from a mental vision and is now transforming the way we prepare fish, Crystal takes us through her incredible journey of bringing this innovative invention to life. You'll hear about the moment of inspiration that led to the creation of the Glove Scaler, the challenges she faced as an inventor, and the surprising twists and turns that came with turning a concept into a reality. Whether you're a seasoned fisherman, an aspiring inventor, or just someone who loves a good underdog story, this conversation is packed with insight, humor, and inspiration. What's next for Crystal? Tune in to hear her plans for the future and what exciting developments are on the horizon! In this episode, you'll learn: The spark that ignited the idea for the Fish Scaler Glove Behind-the-scenes stories of the prototyping process How Crystal overcame challenges and pushed through motherhood The bigger vision driving her brand—and what's coming next! Don't miss this fun and inspiring conversation with an inventor who's making waves—literally!

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