Roughly one year ago, in my inaugural post for Our Life in Meals, I wrote about visiting a Tomales Bay oyster farm for do-it-yourself oyster shucking and barbecuing (An open mind, and mouth, for oysters). Despite my reticence then to eat raw oysters, I embraced what I saw as a challenge and enjoyed myself thoroughly, vowing to return. A year later, I found myself back in the same place, with the same group (plus one), and with a whole lot of food experiences and adventures under my belt.
This time, I didn’t fear the raw oyster. Continue reading