I grew up enjoying Gulf oysters: raw on the half shell, seasoned and fried for po-boys, charbroiled with lots of garlic butter or rich and bubbling, Rockefeller-style. And I’ve watched enough shucking ...

Nobody can argue that it took a supreme act of desperation or hunger to be the first person to look at an oyster and think there might be something tasty inside. But I argue the second person to ...