WEBVTT 00:00.967 --> 00:03.403 align:left position:0%,start line:86.67% size:100% Making it Grow is brought to you in part by 00:03.503 --> 00:06.006 align:left position:0%,start line:86.67% size:100% the South Carolina Department of Agriculture. 00:06.106 --> 00:09.542 align:left position:0%,start line:86.67% size:100% Certified South Carolina grown helps consumers identify 00:09.642 --> 00:13.480 align:left position:12.5%,start line:86.67% size:87.5% find and buy South Carolina products. 00:13.580 --> 00:15.949 align:left position:12.5%,start line:86.67% size:87.5% McLeod Farms in McBee South Carolina. 00:16.049 --> 00:18.752 align:left position:12.5%,start line:86.67% size:87.5% This family farm offers seasonal produce, 00:18.852 --> 00:22.522 align:left position:25%,start line:86.67% size:75% including over 22 varieties of peaches. 00:22.622 --> 00:25.225 align:left position:12.5%,start line:86.67% size:87.5% Additional funding provided by International 00:25.325 --> 00:27.727 align:left position:12.5%,start line:86.67% size:87.5% Paper and the South Carolina Farm Bureau 00:27.827 --> 00:29.729 align:left position:12.5%,start line:86.67% size:87.5% Federation and Farm Bureau Insurance. 00:30.930 --> 00:55.989 align:left position:50%,start line:93.33% size:50% ♪ 00:56.089 --> 00:58.324 align:left position:12.5%,start line:86.67% size:87.5% Hello and welcome to Making It Grow. We're so 00:58.425 --> 01:00.126 align:left position:12.5%,start line:0% size:87.5% glad you could join us tonight. I'm Amanda 01:00.226 --> 01:02.662 align:left position:12.5%,start line:0% size:87.5% McNulty and we're going to go on a trip. We're 01:02.762 --> 01:04.798 align:left position:12.5%,start line:0% size:87.5% going to visit some of our favorite places we've 01:04.898 --> 01:07.734 align:left position:12.5%,start line:0% size:87.5% been in the past and these all have to do with 01:07.834 --> 01:10.737 align:left position:12.5%,start line:0% size:87.5% fish and seafood. We're gonna to start off down 01:10.837 --> 01:13.206 align:left position:12.5%,start line:86.67% size:87.5% in Charleston with a group of school children 01:13.306 --> 01:16.609 align:left position:0%,start line:86.67% size:100% and the SCORE project that DNR runs, which is all 01:16.709 --> 01:19.479 align:left position:12.5%,start line:86.67% size:87.5% dedicated to try to improve water quality. 01:21.414 --> 01:56.850 align:left position:50%,start line:93.33% size:50% ♪ 01:56.950 --> 01:58.918 align:left position:0%,start line:86.67% size:100% We're on #*Pickett Bridge in Mount Pleasant, 01:59.018 --> 02:01.654 align:left position:0%,start line:86.67% size:100% South Carolina. And I'm speaking with Michael Hodges, a 02:01.754 --> 02:03.656 align:left position:12.5%,start line:86.67% size:87.5% wildlife biologist with South Carolina Department 02:03.756 --> 02:06.993 align:left position:12.5%,start line:86.67% size:87.5% of Natural Resources. And you are down here today 02:07.093 --> 02:10.396 align:left position:12.5%,start line:86.67% size:87.5% improving estuary health. What is an estuary. 02:10.497 --> 02:13.099 align:left position:12.5%,start line:86.67% size:87.5% Well, estuaries are where rivers meet the sea, so it's 02:13.199 --> 02:15.802 align:left position:12.5%,start line:86.67% size:87.5% the mixing of our fresh water rivers with our 02:15.902 --> 02:18.538 align:left position:12.5%,start line:86.67% size:87.5% open ocean water that comes in with our tides. 02:18.638 --> 02:20.974 align:left position:12.5%,start line:86.67% size:87.5% And why do they need protecting? Well, of course 02:21.074 --> 02:24.077 align:left position:12.5%,start line:86.67% size:87.5% all of our estuaries nationwide are in some 02:24.177 --> 02:26.880 align:left position:12.5%,start line:86.67% size:87.5% form of degradation, due to coastal development, 02:26.980 --> 02:29.716 align:left position:25%,start line:0% size:75% increase in storm activity, 02:29.816 --> 02:33.253 align:left position:0%,start line:0% size:100% boating activities, you know human impacts, natural impacts. 02:33.353 --> 02:35.622 align:left position:25%,start line:0% size:75% So, figuring out a way that we can benefit 02:35.722 --> 02:37.757 align:left position:25%,start line:0% size:75% those with human involvement can go a long 02:37.857 --> 02:40.627 align:left position:12.5%,start line:86.67% size:87.5% way to providing keys to the health of the estuaries. 02:40.727 --> 02:42.862 align:left position:25%,start line:86.67% size:75% Well, we had an unusual group of humans 02:42.962 --> 02:44.764 align:left position:25%,start line:86.67% size:75% here today. Because we had young 02:44.864 --> 02:47.433 align:left position:12.5%,start line:86.67% size:87.5% children. And you talked to the children, first. 02:47.534 --> 02:50.069 align:left position:12.5%,start line:86.67% size:87.5% So, tell me what you told them and some of the 02:50.170 --> 02:52.205 align:left position:0%,start line:86.67% size:100% things that you encouraged them to do to keep 02:52.305 --> 02:54.507 align:left position:12.5%,start line:86.67% size:87.5% themselves safe. Sure. Well, with any one of our 02:54.607 --> 02:56.509 align:left position:12.5%,start line:86.67% size:87.5% volunteer events, we always feel it's important to 02:56.609 --> 02:58.978 align:left position:12.5%,start line:86.67% size:87.5% educate the participants so they know why they're 02:59.078 --> 03:01.748 align:left position:12.5%,start line:86.67% size:87.5% being involved in our program, because it goes a 03:01.848 --> 03:05.752 align:left position:12.5%,start line:86.67% size:87.5% long way with explaining the value of the moisture 03:05.852 --> 03:08.121 align:left position:12.5%,start line:86.67% size:87.5% in the marsh grass and why they're important to 03:08.221 --> 03:11.057 align:left position:12.5%,start line:86.67% size:87.5% our local ecosystems, as opposed to just putting them on 03:11.157 --> 03:12.959 align:left position:0%,start line:86.67% size:100% the shoreline, putting them to work with no background 03:13.059 --> 03:16.062 align:left position:12.5%,start line:86.67% size:87.5% information. We also have some safety rules and 03:16.162 --> 03:17.864 align:left position:12.5%,start line:86.67% size:87.5% instructions that we like to impart on those 03:17.964 --> 03:21.067 align:left position:12.5%,start line:86.67% size:87.5% individuals so that we can of course have 03:21.167 --> 03:23.203 align:left position:12.5%,start line:86.67% size:87.5% safety be one of our main priorities at any 03:23.303 --> 03:25.672 align:left position:0%,start line:86.67% size:100% one of our events. So, making sure they all got gloves 03:25.772 --> 03:27.607 align:left position:0%,start line:93.33% size:100% to protect them from getting 03:27.707 --> 03:30.143 align:left position:12.5%,start line:86.67% size:87.5% scratched and safety glasses to prevent dust and 03:30.243 --> 03:31.811 align:left position:12.5%,start line:86.67% size:87.5% shell fragments from getting in their eyes. 03:31.911 --> 03:34.480 align:left position:12.5%,start line:86.67% size:87.5% One of the things I was interested in too, was that 03:34.581 --> 03:36.015 align:left position:25%,start line:86.67% size:75% one of the representatives from the 03:36.115 --> 03:38.151 align:left position:12.5%,start line:86.67% size:87.5% town of Mount Pleasant Stormwater Division came. 03:38.251 --> 03:40.353 align:left position:12.5%,start line:86.67% size:87.5% And she encouraged them to think about the things, 03:40.453 --> 03:43.256 align:left position:12.5%,start line:86.67% size:87.5% activities that happen at their home be they very 03:43.356 --> 03:45.358 align:left position:12.5%,start line:86.67% size:87.5% close to the water or a little bit farther away. 03:45.458 --> 03:48.061 align:left position:12.5%,start line:86.67% size:87.5% That it all ends up impacting this particular 03:48.161 --> 03:51.464 align:left position:12.5%,start line:86.67% size:87.5% area. That's right yet with any activity that 03:51.564 --> 03:53.833 align:left position:12.5%,start line:86.67% size:87.5% takes place even in the upland. You know, it all 03:53.933 --> 03:56.703 align:left position:0%,start line:86.67% size:100% flows downstream. So, with picking up pet waste to 03:56.803 --> 03:59.172 align:left position:12.5%,start line:86.67% size:87.5% limiting the amount of litter, 03:59.272 --> 04:01.841 align:left position:12.5%,start line:86.67% size:87.5% allowing it to get out in the environment, it can 04:01.941 --> 04:04.143 align:left position:12.5%,start line:86.67% size:87.5% really have a big impact on our estuaries being 04:04.244 --> 04:06.579 align:left position:12.5%,start line:86.67% size:87.5% healthy and litter free, There are just 04:06.679 --> 04:08.615 align:left position:12.5%,start line:86.67% size:87.5% little things that can be tweaked and normal 04:08.715 --> 04:11.017 align:left position:12.5%,start line:86.67% size:87.5% behaviors can go a long way. Well, y'all did some 04:11.117 --> 04:13.720 align:left position:0%,start line:86.67% size:100% planting today. So, tell me what you planted and what 04:13.820 --> 04:16.022 align:left position:12.5%,start line:86.67% size:87.5% the purpose of that was. Sure. Yeah we have a 04:16.122 --> 04:18.324 align:left position:0%,start line:86.67% size:100% program which is called from sea to shoreline, where 04:18.424 --> 04:20.827 align:left position:25%,start line:86.67% size:75% we grow Spartina alterniflora which is 04:20.927 --> 04:22.729 align:left position:12.5%,start line:86.67% size:87.5% the predominant marsh grass in our coastal 04:22.829 --> 04:24.931 align:left position:25%,start line:86.67% size:75% marshes. And we have the students plant 04:25.031 --> 04:27.533 align:left position:12.5%,start line:86.67% size:87.5% that marsh grass from the shoreline. The reason that 04:27.634 --> 04:30.503 align:left position:0%,start line:86.67% size:100% we are wanting to restore our coastal marshes are because 04:30.603 --> 04:32.605 align:left position:12.5%,start line:86.67% size:87.5% they can be severely impacted through the 04:32.705 --> 04:34.941 align:left position:12.5%,start line:86.67% size:87.5% coastal development, the storms and all that 04:35.041 --> 04:38.478 align:left position:12.5%,start line:86.67% size:87.5% I mentioned earlier. But putting those plugs of Spartina 04:38.578 --> 04:40.580 align:left position:25%,start line:86.67% size:75% on the shoreline will help to jump 04:40.680 --> 04:43.283 align:left position:12.5%,start line:86.67% size:87.5% start the restoration process of the marsh 04:43.383 --> 04:45.885 align:left position:12.5%,start line:86.67% size:87.5% grass and the natural process that happens. 04:45.985 --> 04:48.621 align:left position:12.5%,start line:86.67% size:87.5% What's the importance of Spartina grass worldwide? 04:48.721 --> 04:50.523 align:left position:0%,start line:86.67% size:100% Well, the Spartina marshes are the second 04:50.623 --> 04:53.026 align:left position:12.5%,start line:86.67% size:87.5% most productive ecosystem on the planet, secondly 04:53.126 --> 04:55.595 align:left position:0%,start line:86.67% size:100% to the rainforest. There's a lot of nutrient cycling 04:55.695 --> 04:58.364 align:left position:12.5%,start line:86.67% size:87.5% that happens in the marsh grass due to its decay of 04:58.464 --> 05:01.067 align:left position:0%,start line:86.67% size:100% that happens every Winter. There's a nursery habitat 05:01.167 --> 05:03.169 align:left position:12.5%,start line:86.67% size:87.5% that it provides for juvenile crabs and 05:03.269 --> 05:05.905 align:left position:12.5%,start line:86.67% size:87.5% juvenile shrimp and juvenile fish species. It's a 05:06.005 --> 05:08.341 align:left position:12.5%,start line:86.67% size:87.5% foraging ground for a lot of apex predators out in 05:08.441 --> 05:11.177 align:left position:12.5%,start line:86.67% size:87.5% our ecosystems. It's like a sponge that soaks up 05:11.277 --> 05:13.579 align:left position:0%,start line:86.67% size:100% water. So, it's actually a passive, filtering 05:13.680 --> 05:15.982 align:left position:12.5%,start line:86.67% size:87.5% organism as opposed to oyster, which is an active 05:16.082 --> 05:19.652 align:left position:12.5%,start line:86.67% size:87.5% filter organism. It helps to with storm surges, 05:19.752 --> 05:22.388 align:left position:12.5%,start line:86.67% size:87.5% it helps to break apart those tropical 05:22.488 --> 05:23.923 align:left position:12.5%,start line:86.67% size:87.5% depressions and tropical storms hurricanes that 05:24.023 --> 05:25.892 align:left position:12.5%,start line:86.67% size:87.5% come through as it passes over the marsh. 05:25.992 --> 05:28.528 align:left position:12.5%,start line:86.67% size:87.5% It helps to protect our uplands. So, it has an 05:28.628 --> 05:32.465 align:left position:12.5%,start line:86.67% size:87.5% immense benefit to not only the estuary but 05:32.565 --> 05:34.934 align:left position:12.5%,start line:86.67% size:87.5% also the places that we live on a daily basis. 05:35.034 --> 05:37.103 align:left position:12.5%,start line:86.67% size:87.5% - To the whole plant? - The whole planet. 05:37.203 --> 05:39.572 align:left position:12.5%,start line:86.67% size:87.5% Y'all in the past year, how much Spartina did you 05:39.672 --> 05:42.775 align:left position:12.5%,start line:86.67% size:87.5% plant? Last year, we planted about a 05:42.875 --> 05:45.945 align:left position:12.5%,start line:86.67% size:87.5% 150 thousand plants of Spartina with at 05:46.045 --> 05:48.314 align:left position:25%,start line:86.67% size:75% about a one thousand seven hundred 05:48.414 --> 05:50.616 align:left position:0%,start line:86.67% size:100% plugs of Spartina. And you said that it actually 05:50.717 --> 05:52.518 align:left position:12.5%,start line:86.67% size:87.5% very quickly starts sending up advantageous 05:52.618 --> 05:55.421 align:left position:12.5%,start line:86.67% size:87.5% shoots. It does, The Spartina is a vegetative 05:55.521 --> 05:58.057 align:left position:12.5%,start line:86.67% size:87.5% reproduction. So, new plants will actually grow 05:58.157 --> 06:00.259 align:left position:12.5%,start line:86.67% size:87.5% off of the rhizomes that they produced. And with it 06:00.360 --> 06:02.295 align:left position:0%,start line:86.67% size:100% growing in our greenhouse, were able to grow healthy 06:02.395 --> 06:03.930 align:left position:12.5%,start line:86.67% size:87.5% plants to where they actually start to 06:04.030 --> 06:06.065 align:left position:12.5%,start line:86.67% size:87.5% vegetatively reproduce in the pots that we put the 06:06.165 --> 06:08.968 align:left position:0%,start line:86.67% size:100% seedlings in. That's exciting. Well, if the kids 06:09.068 --> 06:10.903 align:left position:12.5%,start line:86.67% size:87.5% didn't get dirty enough planting the Spartina 06:11.003 --> 06:13.106 align:left position:12.5%,start line:86.67% size:87.5% grass, you had another project for them and that 06:13.206 --> 06:15.875 align:left position:12.5%,start line:86.67% size:87.5% was the SCORE project. Yeah, the SCORE program is 06:15.975 --> 06:18.044 align:left position:12.5%,start line:86.67% size:87.5% the South Carolina Oyster Restoration Enhancement 06:18.144 --> 06:20.079 align:left position:12.5%,start line:86.67% size:87.5% program, which is a program through the 06:20.179 --> 06:21.914 align:left position:12.5%,start line:93.33% size:87.5% SC DNR. This a community 06:22.014 --> 06:24.417 align:left position:12.5%,start line:86.67% size:87.5% based oyster restoration program where the goal of 06:24.517 --> 06:26.386 align:left position:25%,start line:86.67% size:75% the program is to encourage a conservation 06:26.486 --> 06:28.588 align:left position:12.5%,start line:86.67% size:87.5% ethic by providing stewardship activities to 06:28.688 --> 06:30.923 align:left position:12.5%,start line:86.67% size:87.5% those that are involved. So, the stewardship 06:31.023 --> 06:33.059 align:left position:12.5%,start line:86.67% size:87.5% activity that we did today was we constructed 06:33.159 --> 06:35.328 align:left position:12.5%,start line:86.67% size:87.5% an oyster reef on the shorelines of Charleston 06:35.428 --> 06:38.664 align:left position:0%,start line:86.67% size:100% harbor. And, the way we did that is we lined and all 06:38.765 --> 06:41.334 align:left position:12.5%,start line:86.67% size:87.5% the students up in two different lines we passed 06:41.434 --> 06:43.336 align:left position:12.5%,start line:86.67% size:87.5% down those lines about 600 of these 06:43.436 --> 06:45.838 align:left position:12.5%,start line:86.67% size:87.5% oyster bags, which are filled with recycled 06:45.938 --> 06:48.741 align:left position:25%,start line:86.67% size:75% oyster shells. It's a good way to get 06:48.841 --> 06:51.577 align:left position:0%,start line:86.67% size:100% out a large volume of shell in a short amount of time 06:51.677 --> 06:54.547 align:left position:12.5%,start line:86.67% size:87.5% and get a large group of people involved with the 06:54.647 --> 06:57.717 align:left position:12.5%,start line:86.67% size:87.5% program. The reason we really want to get people 06:57.817 --> 06:59.819 align:left position:12.5%,start line:86.67% size:87.5% involved in this program is to get them thinking 06:59.919 --> 07:03.656 align:left position:12.5%,start line:86.67% size:87.5% differently about the estuary about the oyster 07:03.756 --> 07:06.359 align:left position:12.5%,start line:86.67% size:87.5% and about our coastal marshes. Because a lot of 07:06.459 --> 07:09.061 align:left position:0%,start line:86.67% size:100% the time, they know people can eat oysters and maybe 07:09.162 --> 07:10.897 align:left position:12.5%,start line:86.67% size:87.5% that's all they know about the oyster. 07:10.997 --> 07:12.698 align:left position:25%,start line:86.67% size:75% They see this grass as they are driving 07:12.799 --> 07:14.634 align:left position:0%,start line:86.67% size:100% around the Low country, but they might not truly 07:14.734 --> 07:16.969 align:left position:12.5%,start line:86.67% size:87.5% understand all of the activity and all the 07:17.069 --> 07:19.405 align:left position:12.5%,start line:86.67% size:87.5% biological importance that it has to our estuary. 07:19.505 --> 07:22.575 align:left position:12.5%,start line:86.67% size:87.5% And this really ties in with your oyster shell recycling 07:22.675 --> 07:24.944 align:left position:12.5%,start line:86.67% size:87.5% program as well? It does. The department 07:25.044 --> 07:27.447 align:left position:0%,start line:86.67% size:100% established an oyster shell recycling program in 07:27.547 --> 07:30.650 align:left position:12.5%,start line:86.67% size:87.5% which is a way for us to get back oyster shell that 07:30.750 --> 07:32.552 align:left position:25%,start line:86.67% size:75% we can use for a restoration projects. 07:32.652 --> 07:34.720 align:left position:0%,start line:86.67% size:100% We harvest about a hundred thousand bushels of 07:34.821 --> 07:36.889 align:left position:0%,start line:86.67% size:100% shell each year out of our coastal waters. 07:36.989 --> 07:39.559 align:left position:0%,start line:86.67% size:100% And we import almost just as many shells from out of 07:39.659 --> 07:41.127 align:left position:12.5%,start line:86.67% size:87.5% state. There's about two hundred thousand 07:41.227 --> 07:43.262 align:left position:12.5%,start line:86.67% size:87.5% bushels of oysters consumed within our state 07:43.362 --> 07:45.665 align:left position:12.5%,start line:86.67% size:87.5% each year. Last year we recycled about 30 07:45.765 --> 07:48.067 align:left position:12.5%,start line:86.67% size:87.5% thousand bushels. So that's a small fraction 07:48.167 --> 07:50.403 align:left position:12.5%,start line:86.67% size:87.5% of the amount of oysters are consumed. 07:50.503 --> 07:52.972 align:left position:0%,start line:86.67% size:100% One thing that we do is we provide drop off sites, 07:53.072 --> 07:55.575 align:left position:12.5%,start line:86.67% size:87.5% so the public can bring those shells back to us 07:55.675 --> 07:58.478 align:left position:0%,start line:86.67% size:100% and we also work with a host of restaurants and caterers. 07:58.578 --> 08:01.547 align:left position:12.5%,start line:86.67% size:87.5% It is a way for us to kind of target 08:01.647 --> 08:03.216 align:left position:0%,start line:93.33% size:100% a lot of these places where the 08:03.316 --> 08:05.418 align:left position:12.5%,start line:86.67% size:87.5% shells are being consumed so we can get larger 08:05.518 --> 08:07.820 align:left position:12.5%,start line:86.67% size:87.5% volumes from these business. We know the 08:07.920 --> 08:10.923 align:left position:12.5%,start line:86.67% size:87.5% gastronomic benefits of oysters, it's one of my 08:11.023 --> 08:13.192 align:left position:12.5%,start line:86.67% size:87.5% favorite things in the world, but what does the 08:13.292 --> 08:17.196 align:left position:0%,start line:86.67% size:100% oyster do within the coastal system? Sure, there's three 08:17.296 --> 08:19.866 align:left position:12.5%,start line:86.67% size:87.5% main reasons why oysters are important. This is the 08:19.966 --> 08:22.768 align:left position:12.5%,start line:86.67% size:87.5% kind of the key message that we try to impart on 08:22.869 --> 08:24.370 align:left position:25%,start line:86.67% size:75% the people that are involved in this 08:24.470 --> 08:26.572 align:left position:0%,start line:86.67% size:100% program. Well, the first is the habitat they 08:26.672 --> 08:29.509 align:left position:12.5%,start line:86.67% size:87.5% provide, the way that these reefs develop, 08:29.609 --> 08:31.410 align:left position:12.5%,start line:86.67% size:87.5% they create all these interstitial spaces 08:31.511 --> 08:34.247 align:left position:12.5%,start line:86.67% size:87.5% between their shells and this clustering effect. 08:34.347 --> 08:36.115 align:left position:12.5%,start line:86.67% size:87.5% And it provides this very valuable habitat where 08:36.215 --> 08:38.050 align:left position:12.5%,start line:86.67% size:87.5% there's a nursery ground or feeding ground or 08:38.150 --> 08:41.687 align:left position:12.5%,start line:86.67% size:87.5% spawning ground and it's attracts a lot of smaller 08:41.787 --> 08:43.723 align:left position:12.5%,start line:86.67% size:87.5% invertebrates that which then attracts all 08:43.823 --> 08:46.092 align:left position:12.5%,start line:86.67% size:87.5% these organisms up the food chain, all the way up 08:46.192 --> 08:48.261 align:left position:12.5%,start line:86.67% size:87.5% to the apex predators. Talk a little live at 08:48.361 --> 08:49.862 align:left position:12.5%,start line:86.67% size:87.5% oyster reproduction, so people can understand why 08:49.962 --> 08:52.431 align:left position:12.5%,start line:86.67% size:87.5% we have to have a oyster shells there for 08:52.532 --> 08:55.334 align:left position:12.5%,start line:86.67% size:87.5% the first place just for the oyster. 08:55.434 --> 08:57.236 align:left position:12.5%,start line:86.67% size:87.5% During this, when water temperatures reach 08:57.336 --> 08:59.505 align:left position:25%,start line:86.67% size:75% 70 degrees a male and female oyster starts 08:59.605 --> 09:02.308 align:left position:12.5%,start line:86.67% size:87.5% spawning. Their #*gametes fertilize and then those 09:02.408 --> 09:04.810 align:left position:12.5%,start line:86.67% size:87.5% larvae will float around for about two to three 09:04.911 --> 09:07.413 align:left position:12.5%,start line:86.67% size:87.5% weeks, feeding, getting bigger, going for two life 09:07.513 --> 09:10.683 align:left position:0%,start line:86.67% size:100% stages. During that second life stage, they start to 09:10.783 --> 09:12.451 align:left position:0%,start line:86.67% size:100% develop their shell. They're starting to get heavier 09:12.552 --> 09:15.187 align:left position:0%,start line:86.67% size:100% bigger. So, they settle out of the water column. 09:15.288 --> 09:16.822 align:left position:12.5%,start line:86.67% size:87.5% By putting the shells out, they're actually 09:16.923 --> 09:19.325 align:left position:12.5%,start line:86.67% size:87.5% attracted to the shells that we put on the 09:19.425 --> 09:21.460 align:left position:0%,start line:86.67% size:100% shoreline. So, we're actually providing a substrate for 09:21.561 --> 09:23.696 align:left position:12.5%,start line:86.67% size:87.5% them to land on, and increasing their chances 09:23.796 --> 09:26.832 align:left position:12.5%,start line:86.67% size:87.5% of becoming a actual live oysters and then another 09:26.933 --> 09:30.136 align:left position:12.5%,start line:86.67% size:87.5% huge component is the water filtration capacity. 09:30.236 --> 09:31.704 align:left position:12.5%,start line:86.67% size:87.5% They're improving our water clarity, so it's 09:31.804 --> 09:34.006 align:left position:12.5%,start line:86.67% size:87.5% making our water clearer. Because these 09:34.106 --> 09:37.109 align:left position:12.5%,start line:86.67% size:87.5% oysters are taking in water and filtering. 09:37.209 --> 09:40.379 align:left position:12.5%,start line:86.67% size:87.5% They are filter feeders. It's estimated that oysters 09:40.479 --> 09:42.448 align:left position:0%,start line:86.67% size:100% could filter up, one adult oyster can filter up 09:42.548 --> 09:45.084 align:left position:12.5%,start line:86.67% size:87.5% to two and a half gallons of water per hour. 09:45.184 --> 09:47.186 align:left position:12.5%,start line:86.67% size:87.5% They're just being oyster and filtering and drawing 09:47.286 --> 09:49.922 align:left position:12.5%,start line:86.67% size:87.5% in this water, getting fat and juicy and bigger, 09:50.022 --> 09:52.058 align:left position:12.5%,start line:86.67% size:87.5% they're removing sediment out of the water. They're 09:52.158 --> 09:54.460 align:left position:12.5%,start line:86.67% size:87.5% removing phytoplankton and zooplankton and other 09:54.560 --> 09:57.129 align:left position:12.5%,start line:86.67% size:87.5% particulates out of the water. And what that's 09:57.229 --> 09:59.498 align:left position:25%,start line:86.67% size:75% doing is not only providing them food but 09:59.599 --> 10:02.134 align:left position:12.5%,start line:86.67% size:87.5% is also removing that stuff up out of the water 10:02.234 --> 10:04.804 align:left position:0%,start line:86.67% size:100% column and depositing it onto the shoreline. So, it's 10:04.904 --> 10:07.640 align:left position:0%,start line:86.67% size:100% making our waters clearer. But, it's also the things that 10:07.740 --> 10:10.576 align:left position:12.5%,start line:86.67% size:87.5% they deposit is providing nutrients to other organisms. 10:10.676 --> 10:13.079 align:left position:12.5%,start line:86.67% size:87.5% So, it's fertilizer for the plants 10:13.179 --> 10:16.716 align:left position:0%,start line:86.67% size:100% It's providing something for organisms to come along. 10:16.816 --> 10:22.488 align:left position:0%,start line:86.67% size:100% It's a very nutrient rich bundle of food for other organisms. 10:22.588 --> 10:25.191 align:left position:12.5%,start line:86.67% size:87.5% How about the storms in the boats? 10:25.291 --> 10:28.561 align:left position:0%,start line:93.33% size:100% Can this help with erosion? 10:28.661 --> 10:31.597 align:left position:12.5%,start line:86.67% size:87.5% If you've ever watched an oyster, you know it's a hard 10:31.697 --> 10:35.668 align:left position:12.5%,start line:86.67% size:87.5% material. That material helps divert wave energy. 10:35.768 --> 10:38.504 align:left position:0%,start line:86.67% size:100% It helps to divert lake energy, wind driven waves. 10:38.604 --> 10:41.007 align:left position:12.5%,start line:86.67% size:87.5% It helps to slow down currents. What that does 10:41.107 --> 10:43.409 align:left position:12.5%,start line:86.67% size:87.5% is, when water slows down, the sediment drops 10:43.509 --> 10:45.578 align:left position:25%,start line:86.67% size:75% out of the water. And when that sediment 10:45.678 --> 10:48.247 align:left position:12.5%,start line:86.67% size:87.5% drops out of the water, it lands on the shoreline. 10:48.347 --> 10:49.915 align:left position:12.5%,start line:86.67% size:87.5% It helps to stabilize the shoreline. 10:50.016 --> 10:52.652 align:left position:0%,start line:86.67% size:100% So, as opposed to the sediment continuing to wash away 10:52.752 --> 10:54.854 align:left position:12.5%,start line:86.67% size:87.5% and erode that shoreline, it becomes trapped behind 10:54.954 --> 10:57.723 align:left position:0%,start line:86.67% size:100% the oysters reef. Well, one thing that does is it 10:57.823 --> 11:00.893 align:left position:12.5%,start line:86.67% size:87.5% increases the elevations of our shorelines. 11:00.993 --> 11:03.129 align:left position:12.5%,start line:86.67% size:87.5% And that will allow our Spartina marshes to 11:03.229 --> 11:05.364 align:left position:0%,start line:93.33% size:100% grow seaward as opposed to 11:05.464 --> 11:08.434 align:left position:12.5%,start line:86.67% size:87.5% continuing to retreat and erode. So, it goes a long 11:08.534 --> 11:10.803 align:left position:12.5%,start line:86.67% size:87.5% way with helping to stabilize our shorelines. 11:10.903 --> 11:13.372 align:left position:12.5%,start line:86.67% size:87.5% So, these two projects work hand in hand to 11:13.472 --> 11:15.541 align:left position:12.5%,start line:86.67% size:87.5% stabilize and enhance the quality of our coastlines. 11:15.641 --> 11:17.943 align:left position:12.5%,start line:86.67% size:87.5% It really does. They're kind of keys to 11:18.044 --> 11:20.746 align:left position:0%,start line:86.67% size:100% the health of the estuary, the marsh and these oysters. 11:20.846 --> 11:22.982 align:left position:25%,start line:86.67% size:75% So, by putting more marsh out there and 11:23.082 --> 11:25.618 align:left position:12.5%,start line:86.67% size:87.5% putting more oysters out there. We're ensuring that 11:25.718 --> 11:27.453 align:left position:12.5%,start line:86.67% size:87.5% we're going to have a more healthy 11:27.553 --> 11:29.355 align:left position:12.5%,start line:86.67% size:87.5% coastal ecosystems. If people want to know 11:29.455 --> 11:31.791 align:left position:12.5%,start line:86.67% size:87.5% more about what you're doing, and if teachers want 11:31.891 --> 11:34.193 align:left position:12.5%,start line:86.67% size:87.5% to know how they can get involved, what's the 11:34.293 --> 11:37.430 align:left position:0%,start line:86.67% size:100% best way to find out about this project? They can go to 11:37.530 --> 11:41.634 align:left position:12.5%,start line:86.67% size:87.5% the score website which is score SCORE.DNR.SC.GOV. 11:41.734 --> 11:44.136 align:left position:25%,start line:86.67% size:75% And it has links to our oyster shell 11:44.236 --> 11:46.806 align:left position:12.5%,start line:86.67% size:87.5% recycling program. It's got a calendar of all the 11:46.906 --> 11:48.607 align:left position:12.5%,start line:86.67% size:87.5% events that we have scheduled throughout the 11:48.708 --> 11:51.043 align:left position:12.5%,start line:86.67% size:87.5% summer. If there's any groups that want to come 11:51.143 --> 11:53.079 align:left position:0%,start line:86.67% size:100% participate, we work a lot with private businesses and 11:53.179 --> 11:55.414 align:left position:12.5%,start line:86.67% size:87.5% Boy Scouts and Girl Scout troops. They can email us. 11:55.514 --> 11:58.284 align:left position:12.5%,start line:86.67% size:87.5% We can set up individual events for those groups 11:58.384 --> 12:00.486 align:left position:12.5%,start line:86.67% size:87.5% it's got all of our other volunteer opportunities 12:00.586 --> 12:03.389 align:left position:37.5%,start line:86.67% size:62.5% available listed. It's got a lot of 12:03.489 --> 12:05.157 align:left position:12.5%,start line:86.67% size:87.5% background information about our program on 12:05.257 --> 12:07.660 align:left position:12.5%,start line:86.67% size:87.5% about oysters and why they're so important to 12:07.760 --> 12:09.562 align:left position:12.5%,start line:86.67% size:87.5% our ecosystems. Thank you for the wonderful 12:09.662 --> 12:11.664 align:left position:0%,start line:86.67% size:100% opportunity you gave these school children. And for 12:11.764 --> 12:13.265 align:left position:12.5%,start line:86.67% size:87.5% letting us come and participate too. 12:13.365 --> 12:15.167 align:left position:12.5%,start line:86.67% size:87.5% It is my pleasure and thank you guys 12:15.267 --> 12:16.635 align:left position:12.5%,start line:86.67% size:87.5% for coming out and featuring us. 12:24.176 --> 12:27.480 align:left position:12.5%,start line:86.67% size:87.5% That's what you call a hands on experience. 12:27.580 --> 12:29.648 align:left position:12.5%,start line:86.67% size:87.5% I don't think they'll forget that anytime soon. 12:29.749 --> 12:32.017 align:left position:12.5%,start line:86.67% size:87.5% Let's go on down to Hilton Head where Andrew 12:32.118 --> 12:35.755 align:left position:12.5%,start line:86.67% size:87.5% Carmine's and I are going to enjoy some soft shell 12:35.855 --> 12:38.524 align:left position:12.5%,start line:86.67% size:87.5% crab treats and his family's restaurant 12:38.624 --> 12:40.459 align:left position:12.5%,start line:93.33% size:87.5% Hudson's on the Dock. 12:42.361 --> 12:59.044 align:left position:50%,start line:93.33% size:50% ♪ 12:59.145 --> 13:01.447 align:left position:0%,start line:86.67% size:100% We're in Hilton Head, South Carolina and I'm speaking 13:01.547 --> 13:05.217 align:left position:12.5%,start line:86.67% size:87.5% with Andrew Carmines, the proprietor of Hudson's 13:05.317 --> 13:07.653 align:left position:12.5%,start line:0% size:87.5% restaurant. And Andrew, I think this is a family 13:07.753 --> 13:09.955 align:left position:12.5%,start line:0% size:87.5% affair restaurant. Yes ma'am. I'm second 13:10.055 --> 13:11.957 align:left position:12.5%,start line:0% size:87.5% generation. My parents bought the restaurant in 13:12.057 --> 13:15.761 align:left position:25%,start line:0% size:75% 1975 from Benny and his wife Barbara 13:15.861 --> 13:19.265 align:left position:0%,start line:0% size:100% Hudson, of course. And you know back before that it 13:19.365 --> 13:22.001 align:left position:0%,start line:86.67% size:100% was an oyster packing facility. Going back to the 20's. 13:22.101 --> 13:23.469 align:left position:12.5%,start line:86.67% size:87.5% So definitely, the longest standing 13:23.569 --> 13:26.205 align:left position:0%,start line:86.67% size:100% restaurant in Hilton Head. We're delighted to be with you 13:26.305 --> 13:28.841 align:left position:12.5%,start line:86.67% size:87.5% today. And one of the things I want to talk 13:28.941 --> 13:31.210 align:left position:12.5%,start line:86.67% size:87.5% about briefly is that we really want to encourage 13:31.310 --> 13:33.512 align:left position:12.5%,start line:86.67% size:87.5% people to eat South Carolina seafood as much 13:33.612 --> 13:36.448 align:left position:0%,start line:86.67% size:100% as possible. Absolutely, I mean you know the great 13:36.549 --> 13:39.251 align:left position:12.5%,start line:86.67% size:87.5% thing about eating local seafood in South Carolina 13:39.351 --> 13:41.887 align:left position:12.5%,start line:86.67% size:87.5% is that you know that seafood is coming off the 13:41.987 --> 13:44.490 align:left position:0%,start line:86.67% size:100% boats into the table and the freshness just 13:44.590 --> 13:47.259 align:left position:12.5%,start line:86.67% size:87.5% speaks for itself. Your shrimp I believe is 13:47.359 --> 13:49.929 align:left position:12.5%,start line:86.67% size:87.5% delivered right here to where we're sitting. That's 13:50.029 --> 13:53.098 align:left position:12.5%,start line:86.67% size:87.5% right. Well, we have two licensed 74 foot 13:53.199 --> 13:56.335 align:left position:12.5%,start line:86.67% size:87.5% shrimp trawlers. They're actually sister vessels run by 13:56.435 --> 13:59.939 align:left position:0%,start line:86.67% size:100% two brothers that are third generation shrimpers. 14:00.039 --> 14:02.775 align:left position:12.5%,start line:86.67% size:87.5% Their dad docked here. At Hudson's. 14:02.875 --> 14:05.578 align:left position:0%,start line:86.67% size:100% Their names are Jeff and Skip. Frankie, their dad 14:05.678 --> 14:08.247 align:left position:0%,start line:86.67% size:100% docked here and his father used to have the property 14:08.347 --> 14:11.317 align:left position:12.5%,start line:86.67% size:87.5% next door back in the 50s. Wow, and so you 14:11.417 --> 14:14.520 align:left position:0%,start line:86.67% size:100% put up how much shrimp every year and serve how much? 14:14.620 --> 14:17.122 align:left position:0%,start line:86.67% size:100% Well, we probably last year served about a 14:17.223 --> 14:19.558 align:left position:12.5%,start line:86.67% size:87.5% 120 thousand pounds of shrimp. All of which was 14:19.658 --> 14:23.295 align:left position:12.5%,start line:86.67% size:87.5% off of one of those two boats. And you know in the 14:23.395 --> 14:25.731 align:left position:0%,start line:86.67% size:100% off season, we'll actually freeze some of that shrimp 14:25.831 --> 14:29.668 align:left position:0%,start line:86.67% size:100% so that we still have that beautiful, chemical free, 14:29.768 --> 14:33.205 align:left position:0%,start line:86.67% size:100% east coast, white shrimp for our guests, when the seasons 14:33.305 --> 14:35.908 align:left position:0%,start line:86.67% size:100% not on. Well, we came today to see something 14:36.008 --> 14:40.646 align:left position:0%,start line:86.67% size:100% absolutely fascinating and that is softshell crab 14:40.746 --> 14:43.949 align:left position:0%,start line:86.67% size:100% production, or how you get those. That's right. It's 14:44.049 --> 14:47.019 align:left position:12.5%,start line:86.67% size:87.5% just been the most wonderful nature 14:47.119 --> 14:49.788 align:left position:12.5%,start line:86.67% size:87.5% experience I've ever had. So, tell our viewers a 14:49.889 --> 14:52.591 align:left position:12.5%,start line:86.67% size:87.5% little bit about how you start? How you get these 14:52.691 --> 14:55.261 align:left position:12.5%,start line:86.67% size:87.5% crabs to begin with. I'll give it my best shot. 14:55.361 --> 14:58.564 align:left position:12.5%,start line:86.67% size:87.5% OK. We start with about two hundred crab pots and 14:58.664 --> 15:01.500 align:left position:12.5%,start line:86.67% size:87.5% we set 'em in a normal location, right here in the 15:01.600 --> 15:03.636 align:left position:25%,start line:86.67% size:75% creeks and inner coastal. Where you would 15:03.736 --> 15:05.971 align:left position:0%,start line:86.67% size:100% normally set crab pots for hard shell blue crabs. 15:06.071 --> 15:08.607 align:left position:0%,start line:86.67% size:100% It's the same critter. Like when we would be on 15:08.707 --> 15:11.510 align:left position:0%,start line:86.67% size:100% vacation at Pawley's and you put one off to the back 15:11.610 --> 15:14.713 align:left position:0%,start line:86.67% size:100% of the island of somebody's dock. Exactly. 15:14.813 --> 15:16.649 align:left position:12.5%,start line:86.67% size:87.5% And you know when you're at Pawley's. 15:16.749 --> 15:19.518 align:left position:0%,start line:86.67% size:100% You probably used some type of fish or chicken. Chicken neck. 15:19.618 --> 15:23.155 align:left position:0%,start line:86.67% size:100% Or whatever. Instead of using traditional bait when we 15:23.255 --> 15:25.524 align:left position:12.5%,start line:86.67% size:87.5% fish for peeler crabs which are the crabs that 15:25.624 --> 15:28.494 align:left position:12.5%,start line:86.67% size:87.5% are going to shed their shell, we use a male crab 15:28.594 --> 15:31.630 align:left position:0%,start line:86.67% size:100% or a jimmy crab. And we put that where you would normally 15:31.730 --> 15:34.500 align:left position:12.5%,start line:86.67% size:87.5% put the bait and the crab trap. What the male crab 15:34.600 --> 15:36.602 align:left position:12.5%,start line:86.67% size:87.5% does this time of year because it's breeding 15:36.702 --> 15:39.538 align:left position:0%,start line:86.67% size:100% season, the male crab puts off a pheromone or a 15:39.638 --> 15:42.808 align:left position:12.5%,start line:86.67% size:87.5% musk, and that musk attracts the virgin, not 15:42.908 --> 15:45.344 align:left position:12.5%,start line:86.67% size:87.5% just virgin females but females crabs that are looking 15:45.444 --> 15:47.880 align:left position:12.5%,start line:86.67% size:87.5% to breed. The idea being that the female crabs 15:47.980 --> 15:52.284 align:left position:12.5%,start line:86.67% size:87.5% gonna find that male crab and when she finds that 15:52.384 --> 15:54.954 align:left position:12.5%,start line:86.67% size:87.5% male crab she's gonna shed her shell, allow the 15:55.054 --> 15:57.790 align:left position:0%,start line:86.67% size:100% male crab to breed her and then the male crab will 15:57.890 --> 16:00.125 align:left position:12.5%,start line:86.67% size:87.5% protect her until her shell hardens up, which 16:00.225 --> 16:05.030 align:left position:0%,start line:86.67% size:100% only takes about ten hours. Wow. So, the point here 16:05.130 --> 16:07.967 align:left position:0%,start line:86.67% size:100% is what we're trying to do is capture them when they 16:08.067 --> 16:10.703 align:left position:12.5%,start line:86.67% size:87.5% after they find the male crowd once they start the 16:10.803 --> 16:13.572 align:left position:12.5%,start line:86.67% size:87.5% process which can take between four and five days, 16:13.672 --> 16:16.642 align:left position:12.5%,start line:86.67% size:87.5% and then we take that female crab and we look at 16:16.742 --> 16:19.645 align:left position:12.5%,start line:86.67% size:87.5% the shell underneath. And if she has a red or orange 16:19.745 --> 16:22.614 align:left position:12.5%,start line:86.67% size:87.5% marking we know that crab is very close to 16:22.715 --> 16:25.017 align:left position:12.5%,start line:86.67% size:87.5% shedding. Now the orange marking will be on the 16:25.117 --> 16:29.054 align:left position:0%,start line:86.67% size:100% back fin. On the apron? or on that apron. Correct. 16:29.154 --> 16:31.991 align:left position:0%,start line:86.67% size:100% This is a perfectly normal part of their life and 16:32.091 --> 16:34.526 align:left position:0%,start line:86.67% size:100% crab shed all the time. You said throughout their 16:34.626 --> 16:37.229 align:left position:12.5%,start line:86.67% size:87.5% lifetime. Every time they get bigger they're shedding. 16:37.329 --> 16:39.331 align:left position:12.5%,start line:86.67% size:87.5% So, blue crab will shed it's shell between 16:39.431 --> 16:43.068 align:left position:25%,start line:86.67% size:75% 15 and 20 times, randomly. Yeah, well the 16:43.168 --> 16:46.271 align:left position:0%,start line:86.67% size:100% thing that makes this part of the year so unique is 16:46.372 --> 16:49.508 align:left position:12.5%,start line:86.67% size:87.5% that they're all doing it at the same time. So we can 16:49.608 --> 16:53.812 align:left position:12.5%,start line:86.67% size:87.5% capture that lightning in a bottle so to speak. Every 16:53.912 --> 16:56.348 align:left position:12.5%,start line:86.67% size:87.5% blue crab that we bring back to the restaurant we 16:56.448 --> 16:59.885 align:left position:0%,start line:86.67% size:100% have a flow through system. Which is a series of PVC 16:59.985 --> 17:02.621 align:left position:12.5%,start line:86.67% size:87.5% pipes that operate off of two pool pumps on the 17:02.721 --> 17:05.991 align:left position:12.5%,start line:86.67% size:87.5% floating dock and those pipes and pumps, pump sea 17:06.091 --> 17:09.361 align:left position:12.5%,start line:86.67% size:87.5% water into a flow through system where we have four 17:09.461 --> 17:12.598 align:left position:12.5%,start line:86.67% size:87.5% foot by eight foot by twelve inch deep tables, 17:12.698 --> 17:14.967 align:left position:12.5%,start line:86.67% size:87.5% and we bring those crabs with the red or orange 17:15.067 --> 17:17.503 align:left position:12.5%,start line:86.67% size:87.5% markings. put them in the flow through system and we 17:17.603 --> 17:21.240 align:left position:12.5%,start line:86.67% size:87.5% watch them intently and monitor them constantly. 17:21.340 --> 17:23.642 align:left position:25%,start line:86.67% size:75% If they start to lose their shell, everybody 17:23.742 --> 17:26.378 align:left position:0%,start line:86.67% size:100% around them is gonna eat them up. You've got to 17:26.478 --> 17:29.181 align:left position:0%,start line:86.67% size:100% be in there saying like oh my goodness! I've got to' 17:29.281 --> 17:31.950 align:left position:0%,start line:86.67% size:100% 'move this one to the next tank. Cause this one is' 17:32.051 --> 17:34.086 align:left position:12.5%,start line:86.67% size:87.5% 'getting ready.' Then, the ones that are 17:34.186 --> 17:35.888 align:left position:12.5%,start line:93.33% size:87.5% still hard are here. So, 17:35.988 --> 17:38.057 align:left position:0%,start line:86.67% size:100% you're in there looking at them and looking for 17:38.157 --> 17:40.692 align:left position:0%,start line:86.67% size:100% certain things on them that are clues is that correct? 17:40.793 --> 17:43.896 align:left position:0%,start line:86.67% size:100% That's right. So once we put the crabs in the flow through 17:43.996 --> 17:47.466 align:left position:0%,start line:86.67% size:100% system, there's essentially three different levels of 17:47.566 --> 17:51.070 align:left position:12.5%,start line:86.67% size:87.5% shedding. So there's a general population we call 17:51.170 --> 17:53.839 align:left position:12.5%,start line:86.67% size:87.5% it, which these are crabs that have the red or 17:53.939 --> 17:56.842 align:left position:12.5%,start line:86.67% size:87.5% orange marking, but they have not their shell has 17:56.942 --> 18:00.179 align:left position:0%,start line:86.67% size:100% not cracked yet. So, we will go through every day. 18:00.279 --> 18:03.315 align:left position:12.5%,start line:86.67% size:87.5% Sometimes, twice a day if the weather is really pretty. 18:03.415 --> 18:05.584 align:left position:25%,start line:86.67% size:75% And we'll feel underneath the shell of 18:05.684 --> 18:09.288 align:left position:12.5%,start line:86.67% size:87.5% all two thousand crabs in the flow through system. 18:09.388 --> 18:11.657 align:left position:25%,start line:86.67% size:75% If the crab has a thin hairline crack 18:11.757 --> 18:15.327 align:left position:12.5%,start line:86.67% size:87.5% underneath the point of the point. 18:15.427 --> 18:17.996 align:left position:0%,start line:86.67% size:100% The point that sticks out on the edge. We're looking 18:18.097 --> 18:21.066 align:left position:0%,start line:93.33% size:100% on the underbelly. We'll feel 18:21.166 --> 18:23.902 align:left position:12.5%,start line:86.67% size:87.5% underneath that point and if it has a thin hairline 18:24.002 --> 18:26.472 align:left position:12.5%,start line:86.67% size:87.5% crack, we'll move it into the next series of 18:26.572 --> 18:30.542 align:left position:0%,start line:86.67% size:100% tanks. In those tanks, the crab will actually bust 18:30.642 --> 18:33.946 align:left position:12.5%,start line:86.67% size:87.5% in the back, meaning the back of the shell, the 18:34.046 --> 18:36.715 align:left position:12.5%,start line:86.67% size:87.5% shell that's going to ultimately come off will 18:36.815 --> 18:40.319 align:left position:0%,start line:86.67% size:100% pop open. like busting out of their britches. That's correct. 18:40.419 --> 18:42.855 align:left position:0%,start line:86.67% size:100% And then once that happens we'll move it into the 18:42.955 --> 18:45.624 align:left position:12.5%,start line:86.67% size:87.5% very last tank. There's only one tank for busted 18:45.724 --> 18:48.393 align:left position:12.5%,start line:86.67% size:87.5% crabs and in that tank the crab will continue to 18:48.494 --> 18:51.897 align:left position:12.5%,start line:86.67% size:87.5% open up and push its way out of the back of that 18:51.997 --> 18:54.266 align:left position:0%,start line:86.67% size:100% shell. And fortunately you said at that time they 18:54.366 --> 18:56.935 align:left position:12.5%,start line:86.67% size:87.5% come to kind of torpid almost and they're not going 18:57.035 --> 18:59.571 align:left position:12.5%,start line:86.67% size:87.5% to eat other. No they're pretty relaxed. So that's, 18:59.671 --> 19:02.674 align:left position:0%,start line:86.67% size:100% so they're safe when they're in there. Yeah. Because if we had 19:02.774 --> 19:05.477 align:left position:12.5%,start line:86.67% size:87.5% anybody who is active in there they would just eat each 19:05.577 --> 19:08.147 align:left position:0%,start line:86.67% size:100% other up. We do still watch them pretty carefully. So 19:08.247 --> 19:10.282 align:left position:12.5%,start line:86.67% size:87.5% one thing that's really interesting is that I 19:10.382 --> 19:12.718 align:left position:12.5%,start line:86.67% size:87.5% mentioned before, if you leave the crab in the 19:12.818 --> 19:15.787 align:left position:12.5%,start line:86.67% size:87.5% water in ten hours the shell will be completely 19:15.888 --> 19:18.390 align:left position:0%,start line:86.67% size:100% hard again. Whoa! Once you take the crab out 19:18.490 --> 19:22.694 align:left position:0%,start line:86.67% size:100% of the water the hardening stops completely. So the crab 19:22.794 --> 19:27.132 align:left position:25%,start line:86.67% size:75% will also eat the protective gel coating 19:27.232 --> 19:30.202 align:left position:0%,start line:86.67% size:100% or membrane that configuration that 19:30.302 --> 19:33.705 align:left position:12.5%,start line:86.67% size:87.5% protects the new shell from the former shell and 19:33.805 --> 19:36.608 align:left position:0%,start line:86.67% size:100% that'll help them harden up. Re-mineralize. 19:36.708 --> 19:38.777 align:left position:12.5%,start line:86.67% size:87.5% and I've heard that there's some other aquatic 19:38.877 --> 19:41.446 align:left position:12.5%,start line:86.67% size:87.5% species that do that as well. Well, let's talk about 19:41.547 --> 19:43.949 align:left position:0%,start line:86.67% size:100% some of the delicious ways that you prepare them. 19:44.049 --> 19:46.118 align:left position:25%,start line:86.67% size:75% We do have all kinds of ways. 19:46.218 --> 19:49.288 align:left position:0%,start line:86.67% size:100% I have heard a lot of people tell me that they've 19:49.388 --> 19:51.723 align:left position:0%,start line:86.67% size:100% never seen such an extensive soft shell crab menu. 19:51.823 --> 19:54.326 align:left position:0%,start line:86.67% size:100% We have about ten items that we offer daily. 19:54.426 --> 20:00.399 align:left position:0%,start line:86.67% size:100% So we've got here a just very simply fried soft shell crab. 20:00.499 --> 20:04.102 align:left position:0%,start line:86.67% size:100% A very simple with just a little bit of brown butter and lemon. 20:04.203 --> 20:29.962 align:left position:50%,start line:93.33% size:50% ♪ 20:30.062 --> 20:34.833 align:left position:0%,start line:86.67% size:100% And it's just as simple as it can be crispy and wonderful. 20:36.602 --> 20:38.770 align:left position:25%,start line:86.67% size:75% Here, we have a little bit of a fancier item 20:38.870 --> 20:40.706 align:left position:25%,start line:86.67% size:75% for those people that maybe don't want to 20:40.806 --> 20:42.741 align:left position:25%,start line:86.67% size:75% look at the crab while they're eating it. 20:42.841 --> 20:44.643 align:left position:0%,start line:93.33% size:100% This is a soft shell crab and 20:44.743 --> 20:48.814 align:left position:0%,start line:86.67% size:100% fried green tomato B.L.T. So we have local fried green 20:48.914 --> 20:52.584 align:left position:0%,start line:86.67% size:100% tomatoes. We have a tomato jam. Applewood smoked bacon 20:52.684 --> 20:55.887 align:left position:12.5%,start line:86.67% size:87.5% and a corn meal crusted fried softshell crab. I had 20:55.988 --> 21:01.627 align:left position:0%,start line:86.67% size:100% one of those tomatoes today at lunch. Boy oh boy oh boy! 21:01.727 --> 21:04.196 align:left position:50%,start line:93.33% size:50% ♪ 21:04.296 --> 21:08.634 align:left position:0%,start line:86.67% size:100% This looks like something that a chef got excited about. This is 21:08.734 --> 21:11.703 align:left position:0%,start line:86.67% size:100% something that's been around at Hudson's for a really long time. 21:11.803 --> 21:15.607 align:left position:0%,start line:86.67% size:100% And I think a guy named James Howell, the chef in the eighties 21:15.707 --> 21:18.510 align:left position:0%,start line:86.67% size:100% came up with. It's called a buster crab. 21:18.610 --> 21:24.916 align:left position:50%,start line:93.33% size:50% ♪ 21:25.017 --> 21:28.720 align:left position:0%,start line:86.67% size:100% And what we do is we pull the points up on the crab and we 21:28.820 --> 21:32.424 align:left position:0%,start line:86.67% size:100% stuff it with fresh jumbo lump crab meat. And then we serve it 21:32.524 --> 21:37.029 align:left position:0%,start line:86.67% size:100% over a toasted piece of French bread. 21:37.129 --> 21:43.101 align:left position:0%,start line:86.67% size:100% And then a dollop of but a good smattering of bearnaise sauce. 21:43.201 --> 21:45.604 align:left position:12.5%,start line:93.33% size:87.5% And for me I'm a purist. 21:45.704 --> 21:47.739 align:left position:12.5%,start line:86.67% size:87.5% I'm a lightly dust it with flour, pan 21:47.839 --> 21:51.109 align:left position:0%,start line:86.67% size:100% sautee it, a simple guy, <yeah> but this one is a show 21:51.209 --> 21:53.478 align:left position:12.5%,start line:86.67% size:87.5% stopper and people that maybe don't want to look 21:53.578 --> 21:56.415 align:left position:0%,start line:86.67% size:100% at the crab as much but really love 'em, they enjoy that. 21:56.515 --> 21:59.351 align:left position:0%,start line:86.67% size:100% Yeah. Andy, this has just been so exciting! I can't wait 21:59.451 --> 22:02.688 align:left position:12.5%,start line:86.67% size:87.5% to taste these. And if people want to 22:02.788 --> 22:05.757 align:left position:12.5%,start line:86.67% size:87.5% know more about Hudson's Restaurant and what you have 22:05.857 --> 22:08.293 align:left position:12.5%,start line:86.67% size:87.5% here and how to get here, what's the best way to 22:08.393 --> 22:10.896 align:left position:0%,start line:86.67% size:100% find out about it? I would recommend following us 22:10.996 --> 22:14.433 align:left position:12.5%,start line:86.67% size:87.5% on Instagram at Hudson's Seafood. We also have a 22:14.533 --> 22:17.202 align:left position:25%,start line:86.67% size:75% great website hudsonsonthedocks.com 22:17.302 --> 22:20.572 align:left position:0%,start line:86.67% size:100% There's some really interesting content out there. 22:20.672 --> 22:23.308 align:left position:0%,start line:86.67% size:100% So, if you're looking to learn a little bit more about soft 22:23.408 --> 22:27.279 align:left position:12.5%,start line:86.67% size:87.5% shell crabs or oysters or shrimp, just Google us up 22:27.379 --> 22:29.715 align:left position:12.5%,start line:86.67% size:87.5% because there's a lot of good stuff on the Internet 22:29.815 --> 22:32.117 align:left position:0%,start line:86.67% size:100% about some of the exciting things were doing. Well 22:32.217 --> 22:34.586 align:left position:12.5%,start line:86.67% size:87.5% everything that I've experience today has been 22:34.686 --> 22:37.522 align:left position:12.5%,start line:86.67% size:87.5% just about the best I've ever tasted. We're so 22:37.622 --> 22:40.225 align:left position:12.5%,start line:86.67% size:87.5% excited about being able to remind people that South 22:40.325 --> 22:42.961 align:left position:12.5%,start line:86.67% size:87.5% Carolina seafood is what it's all about. 22:43.061 --> 22:45.597 align:left position:0%,start line:86.67% size:100% You are one of many people who are trying to 22:45.697 --> 22:47.966 align:left position:12.5%,start line:86.67% size:87.5% make certain that it comes to all of us. 22:48.066 --> 22:49.935 align:left position:12.5%,start line:86.67% size:87.5% Thank you. Yes, ma'am Pleasure being here. 22:50.035 --> 23:03.915 align:left position:50%,start line:93.33% size:50% ♪ 23:05.217 --> 23:08.019 align:left position:0%,start line:86.67% size:100% The Carmine's family really does a wonderful job and 23:08.120 --> 23:10.789 align:left position:12.5%,start line:86.67% size:87.5% they also give back to the community, which I 23:10.889 --> 23:12.891 align:left position:12.5%,start line:86.67% size:87.5% think is the finest example that people 23:12.991 --> 23:16.628 align:left position:12.5%,start line:86.67% size:87.5% can set. Aquaponics is a new way of growing 23:16.728 --> 23:19.331 align:left position:12.5%,start line:86.67% size:87.5% and harvesting fish. And Lance Beecher at Clemson 23:19.431 --> 23:21.767 align:left position:12.5%,start line:86.67% size:87.5% is working hard to figure out how to make it 23:21.867 --> 23:23.969 align:left position:0%,start line:93.33% size:100% work for South Carolina farmers. 23:25.637 --> 23:50.028 align:left position:50%,start line:93.33% size:50% ♪ 23:50.128 --> 23:51.930 align:left position:0%,start line:86.67% size:100% I am at Clemson University. I'm speaking 23:52.030 --> 23:56.535 align:left position:0%,start line:86.67% size:100% with Dr Lance Beecher, who's the Head of the Aquaponics program. 23:56.635 --> 23:59.337 align:left position:0%,start line:86.67% size:100% Lance, I think the first thing people would like to understand 23:59.438 --> 24:00.572 align:left position:12.5%,start line:93.33% size:87.5% is what is the difference 24:00.672 --> 24:03.842 align:left position:12.5%,start line:86.67% size:87.5% between hydroponics and aquaponics? 24:03.942 --> 24:08.613 align:left position:0%,start line:0% size:100% Hydroponics is basically growing plants with a man-made chemical 24:08.713 --> 24:10.982 align:left position:12.5%,start line:0% size:87.5% mixture for nutrients. 24:11.082 --> 24:14.719 align:left position:0%,start line:0% size:100% So, with aquaponics, we are actually using the fish. 24:14.820 --> 24:17.856 align:left position:0%,start line:86.67% size:100% You feed the fish and they produce the nutrients. 24:17.956 --> 24:24.529 align:left position:0%,start line:86.67% size:100% So, those plants use their waste or nutrients to grow. 24:24.629 --> 24:27.532 align:left position:0%,start line:93.33% size:100% So, the idea of having like an 24:27.632 --> 24:32.370 align:left position:0%,start line:86.67% size:100% ecosystem where we put food in the fish process and grow 24:32.471 --> 24:35.006 align:left position:0%,start line:86.67% size:100% and they provide the nutrients for the plants to grow, 24:35.106 --> 24:36.241 align:left position:12.5%,start line:93.33% size:87.5% in turn, the plants clean 24:36.341 --> 24:39.077 align:left position:12.5%,start line:86.67% size:87.5% the water, so we could recycle it back to the fish. 24:39.177 --> 24:41.546 align:left position:12.5%,start line:86.67% size:87.5% Some people would think, 'Oh my goodness, we have 24:41.646 --> 24:43.415 align:left position:25%,start line:86.67% size:75% dirty fishwater all over the plants. 24:43.515 --> 24:46.184 align:left position:12.5%,start line:86.67% size:87.5% Explain how that does not happen in this system. 24:46.284 --> 24:48.386 align:left position:25%,start line:86.67% size:75% I kind of get that question a lot. 24:48.487 --> 24:51.089 align:left position:0%,start line:86.67% size:100% Once people realize what's going on it's like 'Oh!' 24:51.189 --> 24:54.092 align:left position:0%,start line:86.67% size:100% 'Fish swim around in their poop.' And they do. 24:54.192 --> 24:56.261 align:left position:25%,start line:86.67% size:75% That's the way of life but we could 24:56.361 --> 24:59.097 align:left position:12.5%,start line:86.67% size:87.5% see here that we have the plants that are on floating 24:59.197 --> 25:03.935 align:left position:0%,start line:86.67% size:100% beds and so that water that the fish are growing in comes in 25:04.035 --> 25:06.605 align:left position:0%,start line:93.33% size:100% and basically the only part of 25:06.705 --> 25:10.308 align:left position:0%,start line:86.67% size:100% the plant that's exposed to that water is the root system. 25:10.408 --> 25:13.945 align:left position:0%,start line:86.67% size:100% So, we try to keep the plant above water and away from the 25:14.045 --> 25:16.081 align:left position:0%,start line:93.33% size:100% water and as you can see, it's 25:16.181 --> 25:19.618 align:left position:0%,start line:86.67% size:100% pretty much a clean system if you want to say. 25:19.718 --> 25:21.920 align:left position:37.5%,start line:86.67% size:62.5% So how do you start the little plants? 25:22.020 --> 25:26.224 align:left position:12.5%,start line:93.33% size:87.5% We start them from seed. 25:26.324 --> 25:34.266 align:left position:0%,start line:86.67% size:100% So, we have a cubed and we basically have a type of sponge 25:34.366 --> 25:38.069 align:left position:0%,start line:86.67% size:100% and we have a whole already made inside of it. 25:38.169 --> 25:43.241 align:left position:0%,start line:86.67% size:100% We put the seed in there and we usually germinate a whole sleeve 25:43.341 --> 25:46.811 align:left position:0%,start line:86.67% size:100% of these cubes and bring them out here we break them once we 25:46.912 --> 25:48.980 align:left position:12.5%,start line:86.67% size:87.5% up and individually place them in the whole. 25:49.080 --> 25:52.183 align:left position:0%,start line:86.67% size:100% I was curious, since these plants had the roots and water, 25:52.284 --> 25:55.487 align:left position:0%,start line:86.67% size:100% how they get the necessary oxygen that plants 25:55.587 --> 25:58.757 align:left position:0%,start line:86.67% size:100% take in through the roots in order for the respiration cycle. 25:58.857 --> 26:02.627 align:left position:12.5%,start line:86.67% size:87.5% What we do is look at the fish system and we aerate. 26:02.727 --> 26:06.298 align:left position:0%,start line:93.33% size:100% We provide oxygen to the system. 26:06.398 --> 26:09.768 align:left position:0%,start line:86.67% size:100% The fish need it because of course we take for granted that 26:09.868 --> 26:11.403 align:left position:0%,start line:93.33% size:100% we breathe oxygen all day. 26:11.503 --> 26:14.339 align:left position:12.5%,start line:86.67% size:87.5% The fish needs to have the oxygen provided. 26:14.439 --> 26:18.176 align:left position:0%,start line:86.67% size:100% We oxygenate the water and once it's brought from a filtration 26:18.276 --> 26:21.780 align:left position:0%,start line:86.67% size:100% system back into the plant system is oxygenated and as long 26:21.880 --> 26:25.050 align:left position:0%,start line:86.67% size:100% as we keep a good level of oxygen through the plant bed, 26:25.150 --> 26:28.253 align:left position:12.5%,start line:93.33% size:87.5% the plants will be fine. 26:28.353 --> 26:30.188 align:left position:0%,start line:93.33% size:100% Tilapia seems to be the fish 26:30.288 --> 26:32.123 align:left position:12.5%,start line:86.67% size:87.5% that's most adaptable to this system. 26:32.223 --> 26:34.159 align:left position:12.5%,start line:86.67% size:87.5% Can you harvest and eat the tilapia? 26:34.259 --> 26:37.228 align:left position:37.5%,start line:93.33% size:62.5% Yes. 26:37.329 --> 26:42.367 align:left position:0%,start line:86.67% size:100% Fresh and we do, on occasion, we will rate our fish. 26:42.467 --> 26:44.736 align:left position:12.5%,start line:86.67% size:87.5% So, we'll lower the water and pull 26:44.836 --> 26:47.339 align:left position:0%,start line:86.67% size:100% the bigger fish and replace them with smaller fish 26:47.439 --> 26:50.809 align:left position:0%,start line:86.67% size:100% So it's almost like what we call a continuous harvest. 26:50.909 --> 26:54.346 align:left position:12.5%,start line:86.67% size:87.5% We are not pulling all the fish out at once. 26:54.446 --> 27:00.118 align:left position:0%,start line:86.67% size:100% That's a way and also, we talk about fish and floppy is off the 27:00.218 --> 27:03.555 align:left position:12.5%,start line:86.67% size:87.5% main fish that you can work with. 27:03.655 --> 27:06.257 align:left position:12.5%,start line:86.67% size:87.5% You can do catfish. You can do striped bass. 27:06.358 --> 27:09.160 align:left position:12.5%,start line:86.67% size:87.5% It really just depends upon the market 27:09.260 --> 27:10.762 align:left position:25%,start line:86.67% size:75% and what people are interested in. 27:10.862 --> 27:14.899 align:left position:0%,start line:86.67% size:100% And so, even if you're not interested in harvesting 27:15.000 --> 27:18.236 align:left position:0%,start line:86.67% size:100% the fish to eat, we have a system that we actually 27:18.336 --> 27:20.438 align:left position:12.5%,start line:86.67% size:87.5% have koi in. So, you could use any 27:20.538 --> 27:24.009 align:left position:0%,start line:86.67% size:100% type of fish as long as the fish eats and produces the weight, 27:24.109 --> 27:25.543 align:left position:12.5%,start line:93.33% size:87.5% that's what you need. 27:25.644 --> 27:28.380 align:left position:12.5%,start line:86.67% size:87.5% You could grow any type of plant on the water. 27:28.480 --> 27:33.451 align:left position:25%,start line:86.67% size:75% The system does not take up a lot of space. 27:33.551 --> 27:36.421 align:left position:0%,start line:86.67% size:100% It really is one that could be adaptable to even inner-city 27:36.521 --> 27:41.593 align:left position:0%,start line:86.67% size:100% use or even buildings that used to be in cities that are 27:41.693 --> 27:44.095 align:left position:0%,start line:86.67% size:100% no longer. As long as you can provide lighting, 27:44.195 --> 27:46.464 align:left position:25%,start line:93.33% size:75% is that correct? 27:46.564 --> 27:48.767 align:left position:0%,start line:86.67% size:100% That's one thing we had our old system 27:48.867 --> 27:50.969 align:left position:12.5%,start line:86.67% size:87.5% on campus was on top of a roof. 27:51.069 --> 27:55.707 align:left position:12.5%,start line:86.67% size:87.5% So, we did not take up any floor space. 27:55.807 --> 27:58.309 align:left position:12.5%,start line:86.67% size:87.5% In the city, a lot of businesses, probably more 27:58.410 --> 28:01.713 align:left position:0%,start line:86.67% size:100% popular in the city area that would be out in the rural 28:01.813 --> 28:05.917 align:left position:0%,start line:86.67% size:100% area, just because you can bring food and produce food inside of 28:06.017 --> 28:10.021 align:left position:0%,start line:86.67% size:100% the city and the people could have access to it 28:10.121 --> 28:13.158 align:left position:0%,start line:86.67% size:100% immediately. It's kind of hard to find fresh food in the 28:13.258 --> 28:15.293 align:left position:12.5%,start line:86.67% size:87.5% middle of the city. But that's why a 28:15.393 --> 28:17.395 align:left position:0%,start line:86.67% size:100% lot of people are doing. And a lot 28:17.495 --> 28:19.597 align:left position:0%,start line:86.67% size:100% of it's rooftop or it could be an abandoned warehouse, 28:19.698 --> 28:22.534 align:left position:0%,start line:86.67% size:100% any kind of space. And as long as you provide the 28:22.634 --> 28:26.438 align:left position:0%,start line:86.67% size:100% necessary lighting for the plants, it works just as well. 28:26.538 --> 28:30.175 align:left position:0%,start line:86.67% size:100% I can see that as we have the farm to table movement, the 28:30.275 --> 28:32.577 align:left position:0%,start line:86.67% size:100% wanting to know your where your food comes from, 28:32.677 --> 28:35.313 align:left position:0%,start line:86.67% size:100% know your farmer, I feel this system really has great 28:35.413 --> 28:38.316 align:left position:0%,start line:86.67% size:100% application. That's good for the future. Yep. 28:38.416 --> 28:41.553 align:left position:0%,start line:86.67% size:100% That's why I said as far as coming in and 28:41.653 --> 28:44.289 align:left position:12.5%,start line:86.67% size:87.5% getting your food, I've talked to many 28:44.389 --> 28:47.325 align:left position:0%,start line:86.67% size:100% people that were trying to market the product. 28:47.425 --> 28:50.395 align:left position:12.5%,start line:86.67% size:87.5% I've even suggested to have cameras installed 28:50.495 --> 28:52.497 align:left position:0%,start line:86.67% size:100% in their facility and when you're selling a 28:52.597 --> 28:54.666 align:left position:12.5%,start line:86.67% size:87.5% product at the farmers market everyone wants to 28:54.766 --> 28:57.902 align:left position:0%,start line:86.67% size:100% know where it came from. You can show them on an i-Pad 28:58.002 --> 29:00.572 align:left position:0%,start line:86.67% size:100% exactly real-time, the fish swimming around in the tanks and 29:00.672 --> 29:02.240 align:left position:25%,start line:86.67% size:75% stuff and the vegetables growing. 29:02.340 --> 29:06.578 align:left position:0%,start line:93.33% size:100% It is a niche market right now. 29:06.678 --> 29:09.214 align:left position:0%,start line:86.67% size:100% There is a few people that are interested in 29:09.314 --> 29:11.583 align:left position:25%,start line:86.67% size:75% doing this commercially, large-scale. 29:11.683 --> 29:14.119 align:left position:0%,start line:93.33% size:100% It's also a learning process. 29:14.219 --> 29:17.355 align:left position:0%,start line:86.67% size:100% It's not just putting plants and fish in the tank 29:17.455 --> 29:19.090 align:left position:25%,start line:86.67% size:75% and coming back to harvesting. 29:19.190 --> 29:21.793 align:left position:0%,start line:86.67% size:100% There's a lot of management involved like with anything. 29:21.893 --> 29:27.699 align:left position:0%,start line:86.67% size:100% So, people call and ask about, can I do this, it's always yes, 29:27.799 --> 29:30.835 align:left position:12.5%,start line:86.67% size:87.5% It's easy to do, but you also have to manage it. 29:30.935 --> 29:34.639 align:left position:0%,start line:86.67% size:100% With any type of agriculture, there is management involved. 29:34.739 --> 29:37.876 align:left position:0%,start line:86.67% size:100% Lance, if people want to know more about the program 29:37.976 --> 29:40.578 align:left position:0%,start line:86.67% size:100% and would like to find out more about it, what's 29:40.678 --> 29:43.047 align:left position:12.5%,start line:86.67% size:87.5% the best way to get in touch with you? 29:43.148 --> 29:46.217 align:left position:0%,start line:86.67% size:100% We have a Facebook page right now it is Clemson Aquaponics. 29:46.317 --> 29:48.720 align:left position:12.5%,start line:86.67% size:87.5% Also, I am happy to take emails anytime. 29:48.820 --> 29:51.456 align:left position:0%,start line:93.33% size:100% I get emails all the time. 29:51.556 --> 29:56.528 align:left position:12.5%,start line:93.33% size:87.5% It's lbeeche@clemson.edu 29:56.628 --> 30:00.398 align:left position:25%,start line:86.67% size:75% I think this has repercussions for the future 30:00.498 --> 30:02.267 align:left position:0%,start line:93.33% size:100% that could be very important. 30:02.367 --> 30:03.868 align:left position:0%,start line:93.33% size:100% Thank you for having the vision 30:03.968 --> 30:06.971 align:left position:0%,start line:86.67% size:100% to bring it to the Clemson campus. Thank you. 30:07.071 --> 30:10.441 align:left position:0%,start line:86.67% size:100% Next time we will probably have some other 30:10.542 --> 30:12.777 align:left position:12.5%,start line:86.67% size:87.5% things going on with this freshwater shrimp. 30:12.877 --> 30:14.946 align:left position:25%,start line:86.67% size:75% I can't wait to see how it evolves. 30:15.046 --> 30:16.047 align:left position:25%,start line:93.33% size:75% Thank you. 30:16.147 --> 30:25.323 align:left position:50%,start line:93.33% size:50% ♪ 30:25.423 --> 30:26.391 align:left position:12.5%,start line:93.33% size:87.5% There's an amazing 30:26.491 --> 30:29.160 align:left position:12.5%,start line:86.67% size:87.5% diversity in research that goes on at Clemson. 30:29.260 --> 30:32.130 align:left position:12.5%,start line:86.67% size:87.5% And a lot of it is to help promote economic 30:32.230 --> 30:35.366 align:left position:12.5%,start line:86.67% size:87.5% viability of our state. Bowen's Island is a place 30:35.466 --> 30:37.502 align:left position:12.5%,start line:86.67% size:87.5% that lives in many people's memories with a 30:37.602 --> 30:40.471 align:left position:12.5%,start line:86.67% size:87.5% cast of characters that have been in and out of the 30:40.572 --> 30:42.974 align:left position:12.5%,start line:86.67% size:87.5% doors and the delicious food that they serve there. 30:44.275 --> 31:04.195 align:left position:50%,start line:93.33% size:50% ♪ 31:04.295 --> 31:06.664 align:left position:12.5%,start line:86.67% size:87.5% It's always a happy day when the South Carolina 31:06.764 --> 31:09.601 align:left position:12.5%,start line:86.67% size:87.5% Specialty Foods comes to visit us at Making It Grow. 31:09.701 --> 31:11.536 align:left position:12.5%,start line:86.67% size:87.5% Suzy Ellison, you're in charge of that 31:11.636 --> 31:13.872 align:left position:0%,start line:86.67% size:100% division of South Carolina Department of Agriculture 31:13.972 --> 31:16.941 align:left position:0%,start line:0% size:100% and what is ya'll's mission? Well we are strictly to 31:17.041 --> 31:20.111 align:left position:12.5%,start line:0% size:87.5% promote the all the wonderful specialty food 31:20.211 --> 31:22.780 align:left position:12.5%,start line:0% size:87.5% products that come out of every region of the state. 31:22.881 --> 31:25.183 align:left position:12.5%,start line:0% size:87.5% And some of them are things that people just 31:25.283 --> 31:27.785 align:left position:12.5%,start line:86.67% size:87.5% wake up or they've been tweaking in their own kitchen 31:27.886 --> 31:29.787 align:left position:25%,start line:86.67% size:75% And some of them are based on stories. 31:29.888 --> 31:31.890 align:left position:0%,start line:86.67% size:100% What do we have tonight with our guests? 31:31.990 --> 31:34.826 align:left position:0%,start line:86.67% size:100% We have Mr Robert Barber from Bowens Island, right outside of 31:34.926 --> 31:36.995 align:left position:12.5%,start line:86.67% size:87.5% Charleston. And he has a wonderful cocktail sauce 31:37.095 --> 31:39.364 align:left position:12.5%,start line:86.67% size:87.5% he's going to tell you about. All righty. 31:39.464 --> 31:42.734 align:left position:0%,start line:0% size:100% Well, I bet this is one that has a story that goes back a 31:42.834 --> 31:46.738 align:left position:12.5%,start line:0% size:87.5% while. This is a story before you and I were born. 31:46.838 --> 31:49.374 align:left position:25%,start line:0% size:75% My grandmother - Prehistory - 31:49.474 --> 31:51.576 align:left position:12.5%,start line:0% size:87.5% bought this little thirteen acre island and set 31:51.676 --> 31:54.679 align:left position:12.5%,start line:86.67% size:87.5% up a little fish camp and soon thereafter, 31:54.779 --> 31:58.116 align:left position:12.5%,start line:86.67% size:87.5% started making her own cocktail sauce, which 31:58.216 --> 32:02.587 align:left position:0%,start line:86.67% size:100% she and I put it - we bottled back in the 80s 32:02.687 --> 32:05.223 align:left position:12.5%,start line:86.67% size:87.5% at the time. A local food movement didn't 32:05.323 --> 32:09.160 align:left position:12.5%,start line:86.67% size:87.5% exist and it is really kind of burgeoning now. 32:09.260 --> 32:11.696 align:left position:12.5%,start line:86.67% size:87.5% Thanks to Suzy's working other people and so we 32:11.796 --> 32:13.698 align:left position:12.5%,start line:86.67% size:87.5% brought the cocktail sauce back on the 32:13.798 --> 32:16.901 align:left position:12.5%,start line:86.67% size:87.5% market. And it's perfect for just what ya'll are known 32:17.001 --> 32:19.370 align:left position:12.5%,start line:86.67% size:87.5% for which is the finest of South Carolina seafood 32:19.470 --> 32:22.273 align:left position:0%,start line:0% size:100% I believe. Well that that's all we serve. And I find 32:22.373 --> 32:24.943 align:left position:12.5%,start line:0% size:87.5% it be the best in the world with good 32:25.043 --> 32:27.245 align:left position:0%,start line:0% size:100% seafood whether it's fried or whether it's boiled. 32:27.345 --> 32:29.013 align:left position:12.5%,start line:0% size:87.5% Well, it looks like you bought some 32:29.113 --> 32:31.182 align:left position:0%,start line:86.67% size:100% samples of things that you serve at the restaurant. 32:31.282 --> 32:34.052 align:left position:0%,start line:86.67% size:100% Let's talk about some of em. Well, the first thing - 32:34.152 --> 32:36.087 align:left position:25%,start line:86.67% size:75% We'll try them as well, but the first thing 32:36.187 --> 32:38.756 align:left position:12.5%,start line:86.67% size:87.5% I want to make is a crab dip, crab spread 32:38.856 --> 32:42.827 align:left position:12.5%,start line:86.67% size:87.5% that came from my aunt on James Island, Ann Smith. 32:42.927 --> 32:44.896 align:left position:0%,start line:93.33% size:100% We've tweaked it a little bit. 32:44.996 --> 32:48.166 align:left position:25%,start line:86.67% size:75% And if you'd like to have me make this for you, 32:48.266 --> 32:50.835 align:left position:12.5%,start line:86.67% size:87.5% I'd do it right now, I'd love for you to. 32:50.935 --> 32:54.339 align:left position:0%,start line:86.67% size:100% I'll tell you what we got. We got some softened 32:54.439 --> 32:55.940 align:left position:25%,start line:93.33% size:75% cream cheese. 32:58.977 --> 33:01.079 align:left position:0%,start line:93.33% size:100% We got mayonnaise. A little bit 33:01.179 --> 33:03.982 align:left position:12.5%,start line:86.67% size:87.5% of mayonnaise. Yeah. Sounds like 33:04.082 --> 33:06.918 align:left position:12.5%,start line:86.67% size:87.5% South Carolina to me. That's good stuff. 33:07.018 --> 33:14.659 align:left position:37.5%,start line:86.67% size:62.5% Onions, shredded sharp cheese. 33:14.759 --> 33:22.200 align:left position:37.5%,start line:86.67% size:62.5% Okay. Don't want to waste that. 33:22.300 --> 33:26.437 align:left position:12.5%,start line:86.67% size:87.5% What have we got here? Garlic powder. Okay. 33:26.537 --> 33:29.841 align:left position:12.5%,start line:86.67% size:87.5% This is gonna be savory. I hope so. And delicious. 33:29.941 --> 33:33.444 align:left position:12.5%,start line:86.67% size:87.5% Worcestershire sauce. Yes And we'll have this recipe 33:33.544 --> 33:36.280 align:left position:12.5%,start line:86.67% size:87.5% up at our website for anybody who wants to try it. 33:36.381 --> 33:38.649 align:left position:12.5%,start line:86.67% size:87.5% Is this the famous cocktail sauce? This is the 33:38.750 --> 33:40.451 align:left position:0%,start line:86.67% size:100% Bowens Island cocktail sauce. All righty. 33:40.551 --> 33:43.354 align:left position:0%,start line:86.67% size:100% And we're gonna mix that up a little bit before we 33:43.454 --> 33:46.691 align:left position:12.5%,start line:86.67% size:87.5% add the - the crab that somebody spent a 33:46.791 --> 33:49.193 align:left position:12.5%,start line:86.67% size:87.5% long time getting out of the crabs. 33:49.293 --> 33:51.796 align:left position:0%,start line:86.67% size:100% I've never been able to get that much because I have 33:51.896 --> 33:54.198 align:left position:25%,start line:86.67% size:75% to eat it while I picking it, you know. 33:54.298 --> 33:56.334 align:left position:12.5%,start line:86.67% size:87.5% That's something that you really do appreciate when 33:56.434 --> 33:58.669 align:left position:0%,start line:86.67% size:100% you have to pick it. Isn't it the truth. 33:58.770 --> 34:00.538 align:left position:12.5%,start line:86.67% size:87.5% Especially when you get that much. - 34:00.638 --> 34:04.008 align:left position:0%,start line:86.67% size:100% There's nothing in the world like it. And it's so much fun 34:04.108 --> 34:06.944 align:left position:0%,start line:86.67% size:100% when you go to the beach in the summer to go out there 34:07.045 --> 34:09.480 align:left position:0%,start line:86.67% size:100% with those chicken necks and crab yourself with children. 34:09.580 --> 34:11.849 align:left position:12.5%,start line:86.67% size:87.5% I have many fond memories of that. I have great 34:11.949 --> 34:13.818 align:left position:12.5%,start line:86.67% size:87.5% memories of that myself. So we're going to 34:13.918 --> 34:17.155 align:left position:0%,start line:86.67% size:100% add the crab meat. Don't try to beat it to death but just 34:17.255 --> 34:20.825 align:left position:0%,start line:86.67% size:100% loosen it up a little bit. Toss this together. 34:20.925 --> 34:23.995 align:left position:25%,start line:86.67% size:75% All right. Toss it together then when 34:24.095 --> 34:26.798 align:left position:12.5%,start line:86.67% size:87.5% you're finished with it, you know let it sit in 34:26.898 --> 34:30.601 align:left position:25%,start line:86.67% size:75% the fridge. And let the fridge kind of meld. 34:30.701 --> 34:32.637 align:left position:0%,start line:86.67% size:100% Let it sit in the fridge for about 34:32.737 --> 34:36.340 align:left position:0%,start line:86.67% size:100% an hour or so. And I think this is some that you prepared and 34:36.441 --> 34:38.976 align:left position:12.5%,start line:86.67% size:87.5% showed us how pretty it can be when you bring to 34:39.077 --> 34:41.379 align:left position:12.5%,start line:86.67% size:87.5% the table. Well, I can't wait to the end 34:41.479 --> 34:43.981 align:left position:12.5%,start line:86.67% size:87.5% of the show and I can taste some. Okay. 34:44.082 --> 34:46.551 align:left position:25%,start line:86.67% size:75% We got that and then I think one of 34:46.651 --> 34:48.219 align:left position:12.5%,start line:86.67% size:87.5% the things that happens, people like to 34:48.319 --> 34:49.654 align:left position:0%,start line:93.33% size:100% go to a restaurant and they 34:49.754 --> 34:52.390 align:left position:0%,start line:86.67% size:100% like to have a little libation. We've got a fun way 34:52.490 --> 34:55.760 align:left position:0%,start line:86.67% size:100% to do that. We got some good oyster shooters here. 34:55.860 --> 34:58.362 align:left position:0%,start line:86.67% size:100% And we brought in a little bit of 34:58.463 --> 35:00.898 align:left position:0%,start line:86.67% size:100% some of our local spirits. Isn't that fun that all 35:00.998 --> 35:03.201 align:left position:0%,start line:86.67% size:100% these things are coming out of South Carolina. 35:03.301 --> 35:04.902 align:left position:25%,start line:86.67% size:75% So, you know you can do an 35:05.002 --> 35:08.206 align:left position:0%,start line:86.67% size:100% oyster shooter with or without alcohol. We don't want to do 35:08.306 --> 35:09.307 align:left position:37.5%,start line:93.33% size:62.5% too much. 35:12.743 --> 35:15.446 align:left position:12.5%,start line:86.67% size:87.5% And this one is High Wire Distilling Company. 35:15.546 --> 35:16.581 align:left position:25%,start line:93.33% size:75% Then we've got a 35:16.681 --> 35:19.250 align:left position:12.5%,start line:86.67% size:87.5% couple of others here. We've got striped vodka 35:19.350 --> 35:22.854 align:left position:0%,start line:86.67% size:100% which - That's striped pig. Okay and then we've also got, 35:22.954 --> 35:26.190 align:left position:0%,start line:86.67% size:100% Whew! Carolina Reaper. You got to be careful with that one. 35:26.290 --> 35:27.658 align:left position:37.5%,start line:93.33% size:62.5% I bet so. 35:27.758 --> 35:30.661 align:left position:12.5%,start line:86.67% size:87.5% And then again this wonderful cocktail sauce, 35:30.761 --> 35:34.665 align:left position:12.5%,start line:86.67% size:87.5% which really I like it's not so thick. 35:34.765 --> 35:36.234 align:left position:12.5%,start line:86.67% size:87.5% You know, sometimes you feel like 35:36.334 --> 35:38.736 align:left position:25%,start line:86.67% size:75% your shrimp just kind of gets lost in the 35:38.836 --> 35:41.405 align:left position:25%,start line:86.67% size:75% cocktail sauce. This one is just 35:41.506 --> 35:44.775 align:left position:12.5%,start line:86.67% size:87.5% enough to hold on and not over power the food that 35:44.876 --> 35:47.512 align:left position:0%,start line:86.67% size:100% you use it with. If you've got good seafood you 35:47.612 --> 35:50.948 align:left position:12.5%,start line:86.67% size:87.5% don't want to overwhelm it with something else. 35:51.048 --> 35:53.818 align:left position:12.5%,start line:86.67% size:87.5% Like a lot of cocktail sauce and you can do that. 35:53.918 --> 35:55.553 align:left position:12.5%,start line:86.67% size:87.5% We've got wonderful South Carolina oysters which 35:55.653 --> 35:57.722 align:left position:12.5%,start line:86.67% size:87.5% is the only ones that are worth eating. 35:57.822 --> 35:59.357 align:left position:12.5%,start line:86.67% size:87.5% They're soft here. Don't you think? 35:59.457 --> 36:01.959 align:left position:0%,start line:86.67% size:100% No comparison. They really are the best in the world. 36:02.059 --> 36:05.096 align:left position:25%,start line:86.67% size:75% We pick our own oysters and 36:05.196 --> 36:07.765 align:left position:25%,start line:93.33% size:75% we, well we have 36:07.865 --> 36:10.434 align:left position:12.5%,start line:86.67% size:87.5% have some guys who live close by and that's what 36:10.535 --> 36:13.004 align:left position:0%,start line:86.67% size:100% they do. And they bring us good local oysters in 36:13.104 --> 36:14.272 align:left position:12.5%,start line:93.33% size:87.5% that are hard to beat. 36:14.372 --> 36:16.774 align:left position:12.5%,start line:86.67% size:87.5% You want to try one of these? I think I'll 36:16.874 --> 36:19.443 align:left position:12.5%,start line:86.67% size:87.5% wait till I don't have to worry about how my tongue 36:19.544 --> 36:22.113 align:left position:12.5%,start line:93.33% size:87.5% might get twisted up. 36:22.213 --> 36:23.447 align:left position:12.5%,start line:93.33% size:87.5% I don't blame you. Okay. 36:23.548 --> 36:25.950 align:left position:12.5%,start line:86.67% size:87.5% And then also some of the other things that people 36:26.050 --> 36:28.085 align:left position:12.5%,start line:86.67% size:87.5% enjoy so much at the restaurant. I got 36:28.186 --> 36:30.555 align:left position:0%,start line:86.67% size:100% some good boiled shrimp. And we have a good shrimp 36:30.655 --> 36:32.990 align:left position:0%,start line:86.67% size:100% season this year. Are we have a good shrimp. That's 36:33.090 --> 36:37.228 align:left position:12.5%,start line:86.67% size:87.5% wonderful news for our shrimpers. And you know I think 36:37.328 --> 36:39.664 align:left position:0%,start line:86.67% size:100% of all the meats in the world I'm sure that 36:39.764 --> 36:41.732 align:left position:0%,start line:86.67% size:100% my impression is people like boiled shrimp as 36:41.832 --> 36:45.036 align:left position:12.5%,start line:86.67% size:87.5% much as anything, unless they are you know 36:45.136 --> 36:47.538 align:left position:12.5%,start line:86.67% size:87.5% serious vegetarian or vegan. But most people 36:47.638 --> 36:50.208 align:left position:12.5%,start line:86.67% size:87.5% boiled shrimp. And the cocktail sauce just kind 36:50.308 --> 36:53.578 align:left position:12.5%,start line:86.67% size:87.5% of gives it a little boost there. Something 36:53.678 --> 36:55.246 align:left position:25%,start line:86.67% size:75% we serve in the restaurant also 36:55.346 --> 36:59.150 align:left position:12.5%,start line:86.67% size:87.5% are the hush puppies. And well - They look delicious. 36:59.250 --> 37:01.652 align:left position:12.5%,start line:86.67% size:87.5% So you're not opposed to frying things when it 37:01.752 --> 37:05.256 align:left position:0%,start line:86.67% size:100% when it's appropriate. No! Fried food is good for you. 37:05.356 --> 37:08.359 align:left position:25%,start line:86.67% size:75% Good for a happy state of mind. Yes. Yes it is. 37:08.459 --> 37:11.162 align:left position:12.5%,start line:86.67% size:87.5% Okay and the last thing we have are some 37:11.262 --> 37:15.533 align:left position:12.5%,start line:86.67% size:87.5% meat balls which we cooked in the pot just 37:15.633 --> 37:18.369 align:left position:12.5%,start line:86.67% size:87.5% like any other meatballs except we cooked them in 37:18.469 --> 37:21.138 align:left position:12.5%,start line:86.67% size:87.5% cocktail sauce. So they got the cocktail sauce flavor. 37:21.239 --> 37:23.841 align:left position:12.5%,start line:86.67% size:87.5% You use this as the liquid? And so they just 37:23.941 --> 37:26.644 align:left position:0%,start line:86.67% size:100% kind of poached in that and absorbed that 37:26.744 --> 37:29.680 align:left position:12.5%,start line:86.67% size:87.5% delicious flavor as they were cooking. 37:29.780 --> 37:32.149 align:left position:12.5%,start line:86.67% size:87.5% We did the other day we use this same idea 37:32.250 --> 37:34.518 align:left position:12.5%,start line:86.67% size:87.5% with a London Broil, which turned out very nice. 37:34.619 --> 37:36.687 align:left position:12.5%,start line:93.33% size:87.5% These are these are hard 37:36.787 --> 37:38.956 align:left position:0%,start line:86.67% size:100% to beat. These would be good tailgate recipes. 37:39.056 --> 37:41.892 align:left position:0%,start line:86.67% size:100% Wouldn't they though. Be fun for almost any occasion. Right. 37:41.993 --> 37:44.161 align:left position:12.5%,start line:86.67% size:87.5% Yeah. Well when are y'all open down at Bowen's Island? 37:44.262 --> 37:46.797 align:left position:0%,start line:86.67% size:100% We're open Tuesday through Saturday at five o'clock. 37:46.897 --> 37:48.099 align:left position:12.5%,start line:93.33% size:87.5% And we close at ten. 37:48.199 --> 37:50.001 align:left position:12.5%,start line:93.33% size:87.5% But we don't do a lot of 37:50.101 --> 37:52.536 align:left position:12.5%,start line:86.67% size:87.5% cooking after 9:30. Okay, I think that's fair because 37:52.637 --> 37:54.705 align:left position:25%,start line:86.67% size:75% with all this people I hope are going 37:54.805 --> 37:56.874 align:left position:12.5%,start line:86.67% size:87.5% to spend a long time enjoying and savoring 37:56.974 --> 37:59.410 align:left position:12.5%,start line:86.67% size:87.5% the food that y'all have gone through so much trouble 37:59.510 --> 38:02.213 align:left position:0%,start line:86.67% size:100% to prepare. Well if people want to find out where 38:02.313 --> 38:03.881 align:left position:0%,start line:93.33% size:100% they can find this good sauce, 38:03.981 --> 38:06.517 align:left position:12.5%,start line:86.67% size:87.5% do you have a website that will give locations? 38:06.617 --> 38:08.819 align:left position:12.5%,start line:93.33% size:87.5% www.bowensisland Okay! 38:08.919 --> 38:11.255 align:left position:0%,start line:93.33% size:100% .com - .com bowensisland.com 38:11.355 --> 38:13.057 align:left position:12.5%,start line:93.33% size:87.5% I'm always so inspired by 38:13.157 --> 38:15.993 align:left position:12.5%,start line:86.67% size:87.5% your beautiful way you do your hair with 38:16.093 --> 38:19.563 align:left position:12.5%,start line:86.67% size:87.5% those arrangements. And I figured we better do this 38:19.664 --> 38:21.165 align:left position:0%,start line:93.33% size:100% to show our respect for you. 38:21.265 --> 38:22.967 align:left position:25%,start line:86.67% size:75% I've heard that imitation is the highest 38:23.067 --> 38:25.102 align:left position:12.5%,start line:86.67% size:87.5% form of flattery. So I feel particularly 38:25.202 --> 38:27.305 align:left position:12.5%,start line:86.67% size:87.5% flattered. Thank you. Thank you and well 38:27.405 --> 38:30.308 align:left position:12.5%,start line:86.67% size:87.5% also I think you've got a wonderful book that tells 38:30.408 --> 38:33.110 align:left position:12.5%,start line:86.67% size:87.5% the history of the island and the restaurant and 38:33.210 --> 38:37.248 align:left position:12.5%,start line:86.67% size:87.5% all your wonderful family members. It's a quick read 38:37.348 --> 38:39.016 align:left position:12.5%,start line:86.67% size:87.5% and I've got a different amount of customers 38:39.116 --> 38:41.852 align:left position:0%,start line:86.67% size:100% for a long time, a retired lawyer said he read it twice 38:41.952 --> 38:44.455 align:left position:0%,start line:86.67% size:100% the same night and he ended up crying and laughing, 38:44.555 --> 38:47.091 align:left position:12.5%,start line:86.67% size:87.5% depending on what he was reading. It's just a good 38:47.191 --> 38:49.694 align:left position:12.5%,start line:86.67% size:87.5% story. Many of people in South Carolina we all had 38:49.794 --> 38:51.896 align:left position:12.5%,start line:86.67% size:87.5% a myriad of experiences. And I think Billy Baldwin 38:51.996 --> 38:54.598 align:left position:12.5%,start line:86.67% size:87.5% helped you with that and no one tells more about 38:54.699 --> 38:57.201 align:left position:0%,start line:86.67% size:100% the South than he. Billy's a good storyteller. He 38:57.301 --> 38:59.937 align:left position:12.5%,start line:86.67% size:87.5% really is. And Suzy if people want to know more about 39:00.037 --> 39:01.672 align:left position:12.5%,start line:86.67% size:87.5% the wonderful products that are represented by 39:01.772 --> 39:04.175 align:left position:12.5%,start line:86.67% size:87.5% these fabulous South Carolina people who have 39:04.275 --> 39:07.545 align:left position:0%,start line:86.67% size:100% ideas. We have a brand new bright and shiny website 39:07.645 --> 39:11.649 align:left position:12.5%,start line:86.67% size:87.5% you go to scscfa.org or you can pull up on the 39:11.749 --> 39:14.352 align:left position:12.5%,start line:86.67% size:87.5% South Carolina Department of Agriculture's website. 39:14.452 --> 39:17.188 align:left position:12.5%,start line:86.67% size:87.5% And we have a link. There are many fun things 39:17.288 --> 39:19.724 align:left position:0%,start line:86.67% size:100% at the South Carolina Department of Agriculture's website. It's 39:19.824 --> 39:23.127 align:left position:12.5%,start line:86.67% size:87.5% very diverse. Yes is it. Very informative and an 39:23.227 --> 39:25.363 align:left position:0%,start line:86.67% size:100% organization of which we're very proud. Thank you 39:25.463 --> 39:27.565 align:left position:12.5%,start line:86.67% size:87.5% both for coming and sharing all this with us 39:27.665 --> 39:31.335 align:left position:0%,start line:86.67% size:100% today. We enjoyed it thank you so much both of you. Thank you. 39:31.435 --> 39:39.643 align:left position:50%,start line:93.33% size:50% ♪ 39:39.744 --> 39:42.613 align:left position:0%,start line:86.67% size:100% We want to thank the South Carolina Specialty Foods 39:42.713 --> 39:44.482 align:left position:12.5%,start line:86.67% size:87.5% Association for bringing this wonderful family to 39:44.582 --> 39:47.318 align:left position:12.5%,start line:86.67% size:87.5% our studio. I just can't get enough of South Carolina 39:47.418 --> 39:49.820 align:left position:12.5%,start line:86.67% size:87.5% oysters so I think we're gonna have to make 39:49.920 --> 39:52.289 align:left position:12.5%,start line:86.67% size:87.5% another trip to Hudson's on the Docks for an old 39:52.390 --> 39:53.190 align:left position:12.5%,start line:93.33% size:87.5% fashioned oyster roast. 39:55.893 --> 40:06.504 align:left position:50%,start line:93.33% size:50% ♪ 40:06.604 --> 40:09.774 align:left position:0%,start line:86.67% size:100% We're at Hilton Head Island in South Carolina at 40:09.874 --> 40:12.777 align:left position:12.5%,start line:86.67% size:87.5% Hudson's Restaurant with Andrew Carmines, the 40:12.877 --> 40:16.580 align:left position:12.5%,start line:86.67% size:87.5% proprietor here getting ready to have the most 40:16.680 --> 40:20.084 align:left position:12.5%,start line:86.67% size:87.5% fabulous South Carolina social event that exists. 40:20.184 --> 40:24.321 align:left position:12.5%,start line:86.67% size:87.5% Yeah, the famed South Carolina Oyster Roast. 40:24.422 --> 40:28.058 align:left position:12.5%,start line:86.67% size:87.5% And why are our oysters undoubtedly the best 40:28.159 --> 40:31.095 align:left position:12.5%,start line:86.67% size:87.5% tasting ones you can get? Well, I think for a lot of 40:31.195 --> 40:34.632 align:left position:12.5%,start line:0% size:87.5% reasons but I think for me the number one reason 40:34.732 --> 40:38.536 align:left position:12.5%,start line:0% size:87.5% is that they are really briny or salty for the 40:38.636 --> 40:41.405 align:left position:12.5%,start line:0% size:87.5% people that haven't heard that term before. We have 40:41.505 --> 40:44.909 align:left position:0%,start line:86.67% size:100% very few fresh water, very, basically in Beaufort 40:45.009 --> 40:48.012 align:left position:12.5%,start line:86.67% size:87.5% County no fresh water tributaries. So our 40:48.112 --> 40:52.983 align:left position:12.5%,start line:86.67% size:87.5% salinity is very high and very seldom changes. A lot 40:53.083 --> 40:55.886 align:left position:12.5%,start line:86.67% size:87.5% of people fuss because oysters tend to be 40:55.986 --> 40:59.690 align:left position:0%,start line:86.67% size:100% cloistery and I think that's part of their charm 40:59.790 --> 41:02.460 align:left position:12.5%,start line:86.67% size:87.5% personally. Because to me an oyster roast to me is a 41:02.560 --> 41:05.062 align:left position:12.5%,start line:86.67% size:87.5% social event. And if you just ate nineteen big 41:05.162 --> 41:07.665 align:left position:12.5%,start line:86.67% size:87.5% fat oysters right off the bat then you go home 41:07.765 --> 41:09.500 align:left position:25%,start line:86.67% size:75% and where's the camaraderie? That's right 41:09.600 --> 41:12.069 align:left position:12.5%,start line:86.67% size:87.5% and the storytelling. And it's a it's kind of like 41:12.169 --> 41:15.639 align:left position:0%,start line:86.67% size:100% a puzzle too. Yeah. It's fun to try to get into those 41:15.739 --> 41:18.876 align:left position:25%,start line:86.67% size:75% tricky ones. You know the fact 41:18.976 --> 41:21.412 align:left position:12.5%,start line:86.67% size:87.5% that we have cluster oysters here is great. I 41:21.512 --> 41:24.515 align:left position:12.5%,start line:86.67% size:87.5% mean there's such in such abundance in 41:24.615 --> 41:27.318 align:left position:12.5%,start line:86.67% size:87.5% this region in Beaufort County. And then an oyster 41:27.418 --> 41:29.787 align:left position:12.5%,start line:86.67% size:87.5% roast is just a great way to be able to 41:29.887 --> 41:32.156 align:left position:12.5%,start line:86.67% size:87.5% enjoy something that's a lot harder to shuck as a 41:32.256 --> 41:36.260 align:left position:12.5%,start line:86.67% size:87.5% single select oyster or shuck to fry. It's a really 41:36.360 --> 41:40.264 align:left position:12.5%,start line:86.67% size:87.5% easy fun way to enjoy it in its simplest form. I 41:40.364 --> 41:42.733 align:left position:12.5%,start line:86.67% size:87.5% also think this at the fact that our oysters aren't 41:42.833 --> 41:47.304 align:left position:12.5%,start line:86.67% size:87.5% so huge to me is a plus. Because I like them as 41:47.404 --> 41:49.807 align:left position:25%,start line:86.67% size:75% close to raw as possible and I want it to 41:49.907 --> 41:52.042 align:left position:12.5%,start line:86.67% size:87.5% just kind of slip down my throat. 41:52.142 --> 41:55.779 align:left position:12.5%,start line:86.67% size:87.5% A nice bite sized oyster is good. And I'll tell you, 41:55.880 --> 41:58.015 align:left position:25%,start line:93.33% size:75% ten years ago, 41:58.115 --> 42:02.419 align:left position:12.5%,start line:86.67% size:87.5% if we served an oyster that looked like this as 42:02.520 --> 42:05.222 align:left position:12.5%,start line:86.67% size:87.5% an oyster on the half shell, somebody might 42:05.322 --> 42:07.291 align:left position:12.5%,start line:86.67% size:87.5% complain that it's not big enough. 42:07.391 --> 42:09.994 align:left position:0%,start line:86.67% size:100% That perception has changed a great deal. And I think 42:10.094 --> 42:13.030 align:left position:12.5%,start line:86.67% size:87.5% people appreciate the flavor more than they do 42:13.130 --> 42:16.967 align:left position:0%,start line:86.67% size:100% the size of the oysters. I think that's just a shift 42:17.067 --> 42:20.371 align:left position:12.5%,start line:86.67% size:87.5% nationally, globally on people 42:20.471 --> 42:22.439 align:left position:12.5%,start line:86.67% size:87.5% really wanting to know more about where their 42:22.540 --> 42:24.975 align:left position:12.5%,start line:86.67% size:87.5% food comes from and are really invested 42:25.075 --> 42:27.077 align:left position:25%,start line:86.67% size:75% in eating things that are really 42:27.177 --> 42:30.481 align:left position:12.5%,start line:86.67% size:87.5% tasty. We talk about the R months as being our 42:30.581 --> 42:34.351 align:left position:0%,start line:86.67% size:100% oyster months. And is there a good reason for that? Yes. 42:34.451 --> 42:37.054 align:left position:25%,start line:86.67% size:75% Absolutely. And mari-culture's changed 42:37.154 --> 42:40.824 align:left position:12.5%,start line:86.67% size:87.5% that to some degree. But what we kind of try 42:40.925 --> 42:44.495 align:left position:12.5%,start line:86.67% size:87.5% to do here with oysters is they they're gonna be 42:44.595 --> 42:48.098 align:left position:12.5%,start line:86.67% size:87.5% at their best when you get that first frost. 42:48.198 --> 42:51.735 align:left position:12.5%,start line:86.67% size:87.5% So November, December and they're gonna stay great 42:51.835 --> 42:54.204 align:left position:12.5%,start line:86.67% size:87.5% until all March. And the reason why is because the 42:54.305 --> 42:57.575 align:left position:12.5%,start line:86.67% size:87.5% oysters metabolism in the winter slows down. That makes 42:57.675 --> 43:01.278 align:left position:0%,start line:86.67% size:100% sense. And the meat clumps up. The oyster stores protein 43:01.378 --> 43:03.514 align:left position:12.5%,start line:86.67% size:87.5% in the form of glycogen. And that oyster will 43:03.614 --> 43:06.784 align:left position:0%,start line:86.67% size:100% plump up. And so you still get the brininess but 43:06.884 --> 43:11.121 align:left position:0%,start line:86.67% size:100% you get a silkiness in texture as well. So that's going to be 43:11.221 --> 43:14.425 align:left position:12.5%,start line:86.67% size:87.5% premium time is December, January, February the 43:14.525 --> 43:16.460 align:left position:12.5%,start line:86.67% size:87.5% first part of March they're going to be the 43:16.560 --> 43:19.630 align:left position:12.5%,start line:86.67% size:87.5% best. So even though from the standpoint of 43:19.730 --> 43:21.865 align:left position:12.5%,start line:86.67% size:87.5% safety you might be able to eat them at other 43:21.966 --> 43:23.534 align:left position:12.5%,start line:86.67% size:87.5% times, there's just no point in compromising 43:23.634 --> 43:25.970 align:left position:25%,start line:86.67% size:75% flavor because it wouldn't be quite as good? 43:26.070 --> 43:28.405 align:left position:25%,start line:86.67% size:75% 90 percent of the oysters that I eat, I eat 43:28.505 --> 43:30.407 align:left position:12.5%,start line:86.67% size:87.5% them in those months that I just mentioned. 43:30.507 --> 43:33.177 align:left position:0%,start line:86.67% size:100% They're just, they're just so much better that time of year 43:33.277 --> 43:35.212 align:left position:25%,start line:86.67% size:75% for us. Then we hear it's important to 43:35.312 --> 43:37.114 align:left position:0%,start line:86.67% size:100% recycle the shells. Is that something that most 43:37.214 --> 43:39.450 align:left position:0%,start line:86.67% size:100% of the restaurants have gotten on board with? 43:39.550 --> 43:41.952 align:left position:0%,start line:86.67% size:100% A lot of are doing it now. There's a great local 43:42.052 --> 43:43.621 align:left position:0%,start line:86.67% size:100% organization called The Outside Foundation that's 43:43.721 --> 43:45.522 align:left position:12.5%,start line:86.67% size:87.5% actually spearheading some of that on the 43:45.623 --> 43:47.124 align:left position:0%,start line:86.67% size:100% island. They're working with the Department 43:47.224 --> 43:50.561 align:left position:12.5%,start line:86.67% size:87.5% of Natural Resources. We actually recycle 43:50.661 --> 43:53.564 align:left position:0%,start line:86.67% size:100% our shells and put them out on our own leases. So if 43:53.664 --> 43:55.966 align:left position:12.5%,start line:86.67% size:87.5% you eat oysters on the half shell at Hudson's. 43:56.066 --> 43:58.736 align:left position:12.5%,start line:86.67% size:87.5% We take the top shell and most of the bottom shells, 43:58.836 --> 44:00.971 align:left position:12.5%,start line:86.67% size:87.5% and we'll take them and put them out 44:01.071 --> 44:03.607 align:left position:0%,start line:86.67% size:100% on our leases and they actually provide habitat for 44:03.707 --> 44:06.176 align:left position:25%,start line:86.67% size:75% oysters that are reproducing in the wild. 44:06.276 --> 44:08.946 align:left position:12.5%,start line:86.67% size:87.5% The the young oysters actually, a little free 44:09.046 --> 44:13.851 align:left position:0%,start line:86.67% size:100% swimmer isn't it? Yeah the larval oysters are essentially, 44:13.951 --> 44:16.820 align:left position:12.5%,start line:86.67% size:87.5% when they're, the male oyster and the female 44:16.920 --> 44:19.556 align:left position:12.5%,start line:86.67% size:87.5% oyster, the egg and the sperm meet asexually in 44:19.657 --> 44:22.026 align:left position:12.5%,start line:86.67% size:87.5% the water. A larval oyster is formed and the 44:22.126 --> 44:24.228 align:left position:12.5%,start line:86.67% size:87.5% larval oyster sort of floats around in 44:24.328 --> 44:26.897 align:left position:12.5%,start line:86.67% size:87.5% nothingness, consuming a buffet of algae for 44:26.997 --> 44:30.601 align:left position:25%,start line:86.67% size:75% about 21 days and then grows a cement gland. 44:30.701 --> 44:33.037 align:left position:12.5%,start line:86.67% size:87.5% And has one opportunity to attach to a hard 44:33.137 --> 44:35.906 align:left position:0%,start line:86.67% size:100% object. Okay. Which in our neck of the woods, is 44:36.006 --> 44:38.976 align:left position:12.5%,start line:86.67% size:87.5% almost always another oyster. And that's why we 44:39.076 --> 44:41.145 align:left position:12.5%,start line:86.67% size:87.5% have oysters that grow in clumps and clusters. 44:41.245 --> 44:43.414 align:left position:12.5%,start line:86.67% size:87.5% Well I sure am glad that these fellows found 44:43.514 --> 44:46.617 align:left position:12.5%,start line:86.67% size:87.5% something hard to hold on to. And as hard as they may 44:46.717 --> 44:49.153 align:left position:12.5%,start line:86.67% size:87.5% stay try to stay closed tonight, they're not going to 44:49.253 --> 44:50.788 align:left position:12.5%,start line:86.67% size:87.5% stay closed for me. No, they're not. 44:50.888 --> 44:53.123 align:left position:12.5%,start line:86.67% size:87.5% Andrew thank you so much. Thank you so much. 44:53.223 --> 45:22.386 align:left position:50%,start line:93.33% size:50% ♪ 45:23.420 --> 45:25.723 align:left position:12.5%,start line:86.67% size:87.5% No other place in the world has always just as 45:25.823 --> 45:28.125 align:left position:12.5%,start line:86.67% size:87.5% good as South Carolina because they are so salty 45:28.225 --> 45:31.328 align:left position:12.5%,start line:86.67% size:87.5% and yet they have so much flavor. Thank you for that 45:31.428 --> 45:33.831 align:left position:0%,start line:86.67% size:100% wonderful evening. And now we're gonna visit with 45:33.931 --> 45:36.934 align:left position:12.5%,start line:86.67% size:87.5% Terasa. And she's going to go down to a place 45:37.034 --> 45:39.369 align:left position:12.5%,start line:86.67% size:87.5% that's renowned for having great South Carolina 45:39.470 --> 45:41.572 align:left position:12.5%,start line:86.67% size:87.5% seafood, but they also have all the things 45:41.672 --> 45:45.142 align:left position:0%,start line:86.67% size:100% that you need to cook it in your absolutely favorite way. 45:46.577 --> 46:32.956 align:left position:50%,start line:93.33% size:50% ♪ 46:33.056 --> 46:34.691 align:left position:25%,start line:86.67% size:75% If you want to learn about seafood, 46:34.792 --> 46:35.893 align:left position:25%,start line:86.67% size:75% there's no better place than 46:35.993 --> 46:39.396 align:left position:0%,start line:86.67% size:100% Murrells Inlet the seafood capital of South Carolina. 46:39.496 --> 46:42.766 align:left position:12.5%,start line:86.67% size:87.5% With me, is Danny Springs of Harrelsons Seafood. 46:42.866 --> 46:44.868 align:left position:12.5%,start line:86.67% size:87.5% Denny, Harrelsons is well known in the Grand 46:44.968 --> 46:48.105 align:left position:12.5%,start line:0% size:87.5% Strand. What makes it so special? We are the 46:48.205 --> 46:50.607 align:left position:12.5%,start line:0% size:87.5% oldest seafood market in the Murrells Inlet area, 46:50.707 --> 46:53.010 align:left position:0%,start line:0% size:100% we've been around for a very long time. We work hand in 46:53.110 --> 46:55.245 align:left position:12.5%,start line:0% size:87.5% hand with some of the local fishermen, shrimpers 46:55.345 --> 46:58.749 align:left position:12.5%,start line:0% size:87.5% and crabbers in the area. Quite a rich history and we had 46:58.849 --> 47:01.451 align:left position:12.5%,start line:86.67% size:87.5% the opportunity today to see that close working 47:01.552 --> 47:03.954 align:left position:12.5%,start line:86.67% size:87.5% relationships with one local fisherman. That's 47:04.054 --> 47:07.257 align:left position:12.5%,start line:86.67% size:87.5% right. We headed over we offloaded a local bandit 47:07.357 --> 47:10.961 align:left position:12.5%,start line:86.67% size:87.5% boat full of grouper snapper, some porgy 47:11.061 --> 47:14.298 align:left position:0%,start line:86.67% size:100% style fish, and a lot other mixed species. That is an 47:14.398 --> 47:17.301 align:left position:12.5%,start line:86.67% size:87.5% incredible diversity of fish. That's right! 47:17.401 --> 47:19.469 align:left position:12.5%,start line:86.67% size:87.5% Usually they stay out about three to four days at 47:19.570 --> 47:21.605 align:left position:25%,start line:86.67% size:75% a time and you know they're 47:21.705 --> 47:24.775 align:left position:12.5%,start line:86.67% size:87.5% regulated with different species they can catch. So 47:24.875 --> 47:26.844 align:left position:12.5%,start line:86.67% size:87.5% they'll fill up whatever they can, head back in 47:26.944 --> 47:29.880 align:left position:12.5%,start line:93.33% size:87.5% and we'll pack them out. 47:29.980 --> 47:32.850 align:left position:0%,start line:86.67% size:100% So, you're going to take them from the dock, bring them 47:32.950 --> 47:35.352 align:left position:12.5%,start line:86.67% size:87.5% back here and there's a sorting process. 47:35.452 --> 47:38.522 align:left position:12.5%,start line:86.67% size:87.5% Can you elaborate? Sure. Everything is weighed by species 47:38.622 --> 47:40.757 align:left position:12.5%,start line:86.67% size:87.5% That's other fishermen in the boat get paid. 47:40.858 --> 47:43.994 align:left position:12.5%,start line:86.67% size:87.5% And once that's done, we'll sort that in our 47:44.094 --> 47:47.297 align:left position:0%,start line:86.67% size:100% facility and then some of it stays here at the market. 47:47.397 --> 47:49.466 align:left position:12.5%,start line:86.67% size:87.5% Some of it goes to local shops and restaurants. 47:49.566 --> 47:53.103 align:left position:12.5%,start line:86.67% size:87.5% We do ship fish out to other markets as well. 47:53.203 --> 47:55.405 align:left position:12.5%,start line:86.67% size:87.5% And fish is not the only seafood that you 47:55.505 --> 47:58.308 align:left position:0%,start line:86.67% size:100% work with. I think we were able to see some shrimp 47:58.408 --> 48:00.744 align:left position:0%,start line:86.67% size:100% happenings in the kitchen. That's right. We never 48:00.844 --> 48:03.513 align:left position:12.5%,start line:86.67% size:87.5% know what's going to come in. Today we got a few 48:03.614 --> 48:07.050 align:left position:0%,start line:86.67% size:100% boats in and some shrimpers as well as some crabbers. 48:07.150 --> 48:09.987 align:left position:0%,start line:86.67% size:100% So, you have to be ready for whatever the day calls. 48:10.087 --> 48:13.490 align:left position:0%,start line:86.67% size:100% You can't order out of the ocean, so you have to be ready 48:13.590 --> 48:15.659 align:left position:12.5%,start line:86.67% size:87.5% for whatever shows up. Now, you pride yourself 48:15.759 --> 48:19.429 align:left position:0%,start line:86.67% size:100% on being fresh, right? And, you have some also fresh 48:19.529 --> 48:22.699 align:left position:0%,start line:86.67% size:100% items, but perhaps for those with a busier lifestyle, they 48:22.799 --> 48:25.035 align:left position:12.5%,start line:86.67% size:87.5% need something a little more ready to serve? 48:25.135 --> 48:26.436 align:left position:12.5%,start line:93.33% size:87.5% Right. We have a DHEC 48:26.536 --> 48:28.205 align:left position:12.5%,start line:86.67% size:87.5% certified kitchen, We make all 48:28.305 --> 48:31.742 align:left position:0%,start line:86.67% size:100% of our soups and chowders, handmade crab cake, crab 48:31.842 --> 48:36.546 align:left position:0%,start line:86.67% size:100% dips, key lime pies, coleslaw. We do a lot of pre- 48:36.647 --> 48:39.216 align:left position:12.5%,start line:86.67% size:87.5% prepared items that make it easy on your life when 48:39.316 --> 48:41.051 align:left position:25%,start line:86.67% size:75% you want to be on vacation. 48:41.151 --> 48:42.686 align:left position:12.5%,start line:86.67% size:87.5% My mouth is watering thinking of those 48:42.786 --> 48:45.622 align:left position:12.5%,start line:86.67% size:87.5% delicious crab cake, lady crab cakes. They are 48:45.722 --> 48:48.158 align:left position:12.5%,start line:86.67% size:87.5% good and easy. You just take them out and warm 48:48.258 --> 48:49.893 align:left position:0%,start line:93.33% size:100% them in a little bit of butter. 48:49.993 --> 48:52.162 align:left position:12.5%,start line:86.67% size:87.5% And you have some other products, as well. That 48:52.262 --> 48:54.631 align:left position:12.5%,start line:86.67% size:87.5% might be seafood related to kinda help spice 48:54.731 --> 48:57.467 align:left position:12.5%,start line:86.67% size:87.5% things up. Right. We do offer Low Country boils 48:57.567 --> 49:00.203 align:left position:0%,start line:86.67% size:100% that have been pre-prepared and bagged. You could 49:00.304 --> 49:02.572 align:left position:12.5%,start line:86.67% size:87.5% take that back seven minutes prepare time and 49:02.673 --> 49:05.742 align:left position:12.5%,start line:86.67% size:87.5% your fresh shrimp, sausage, corn, onions, 49:05.842 --> 49:08.545 align:left position:0%,start line:86.67% size:100% potatoes all of it's in one package. You don't have to 49:08.645 --> 49:11.148 align:left position:12.5%,start line:86.67% size:87.5% type up your time in the kitchen. Doesn't get much 49:11.248 --> 49:13.550 align:left position:12.5%,start line:86.67% size:87.5% easier than that. We make it pretty easy. You know 49:13.650 --> 49:15.919 align:left position:12.5%,start line:86.67% size:87.5% and you don't just cater to people either. I saw 49:16.019 --> 49:18.121 align:left position:12.5%,start line:86.67% size:87.5% that you have a special product geared for our 49:18.221 --> 49:20.190 align:left position:12.5%,start line:86.67% size:87.5% pets. That's right. You can't forget about man's 49:20.290 --> 49:23.327 align:left position:25%,start line:86.67% size:75% best friend. So, we take some of the fish 49:23.427 --> 49:26.196 align:left position:0%,start line:86.67% size:100% skins that we bring off of the groupers and salmon 49:26.296 --> 49:29.099 align:left position:12.5%,start line:86.67% size:87.5% snapper and we'll bring those down to a nine 49:29.199 --> 49:30.500 align:left position:25%,start line:86.67% size:75% or eight percent moisture level 49:30.600 --> 49:32.836 align:left position:12.5%,start line:86.67% size:87.5% in our de-hydrator and we use them as 49:32.936 --> 49:35.906 align:left position:0%,start line:86.67% size:100% fish skin pet snacks. A good way to get some protein in 49:36.006 --> 49:38.608 align:left position:25%,start line:86.67% size:75% your animal. And it also reduces 49:38.709 --> 49:42.145 align:left position:12.5%,start line:86.67% size:87.5% the waste that you have. Yeah, absolutely. I think I 49:42.245 --> 49:44.581 align:left position:12.5%,start line:86.67% size:87.5% better pick up some and bring back to my girls 49:44.681 --> 49:47.250 align:left position:0%,start line:86.67% size:100% or they might be a little upset. Yeah, you'll be getting the 49:47.351 --> 49:49.987 align:left position:12.5%,start line:86.67% size:87.5% hairy eyeball if you come home with out them. 49:50.087 --> 49:51.855 align:left position:12.5%,start line:86.67% size:87.5% I'm sure our viewers are wanting to know 49:51.955 --> 49:54.424 align:left position:12.5%,start line:86.67% size:87.5% even more, where can they learn more about Harrelsons? 49:54.524 --> 49:56.893 align:left position:12.5%,start line:86.67% size:87.5% The best thing to do is give us a call. 49:56.994 --> 50:00.397 align:left position:0%,start line:86.67% size:100% We're glad to tell you what came in that day. 843-651-5707. 50:00.497 --> 50:03.033 align:left position:0%,start line:93.33% size:100% is the number or you can visit 50:03.133 --> 50:08.338 align:left position:25%,start line:86.67% size:75% us on the web at www.localscseafood.com 50:08.438 --> 50:11.041 align:left position:0%,start line:86.67% size:100% So, you have it, Harrelsons seafood in Murrells Inlet. 50:11.141 --> 50:13.910 align:left position:12.5%,start line:86.67% size:87.5% A quaint fishing village known for its seafood. 50:23.453 --> 50:24.621 align:left position:12.5%,start line:93.33% size:87.5% Thank you so much Terasa. 50:24.721 --> 50:26.390 align:left position:12.5%,start line:86.67% size:87.5% Now we know another place that we 50:26.490 --> 50:28.592 align:left position:12.5%,start line:86.67% size:87.5% need to stop and when we're in the neighborhood. 50:28.692 --> 50:31.361 align:left position:0%,start line:86.67% size:100% And, we're going to visit with a friend of mine, Rocky 50:31.461 --> 50:33.764 align:left position:0%,start line:86.67% size:100% Magwood. He's married to my dear friend with the Ruthie 50:33.864 --> 50:36.500 align:left position:0%,start line:86.67% size:100% Lacey's daughter Eliza, and they have a little boy named Cam 50:36.600 --> 50:39.202 align:left position:12.5%,start line:86.67% size:87.5% Rocky is about the seventh generation in his 50:39.302 --> 50:42.606 align:left position:12.5%,start line:86.67% size:87.5% family that is just knows how to do everything in 50:42.706 --> 50:45.142 align:left position:0%,start line:86.67% size:100% the ocean. And we're going to go oystering with 50:45.242 --> 50:48.445 align:left position:12.5%,start line:86.67% size:87.5% somebody who really knows about oystering. 50:50.347 --> 50:53.517 align:left position:0%,start line:86.67% size:100% We're at Little Bull's Island, which has been in the Magwood 50:53.617 --> 50:55.185 align:left position:25%,start line:86.67% size:75% family for generations and 50:55.285 --> 50:58.221 align:left position:12.5%,start line:86.67% size:87.5% generations, a land grant from the king. 50:58.321 --> 51:00.957 align:left position:25%,start line:86.67% size:75% And I'm with Clarence Augustus Magwood 51:01.058 --> 51:03.693 align:left position:12.5%,start line:86.67% size:87.5% the fourth A.K.A. Rocky. Rocky we've had a 51:03.794 --> 51:06.963 align:left position:12.5%,start line:86.67% size:87.5% wonderful time today, oystering with you. 51:07.064 --> 51:09.966 align:left position:0%,start line:86.67% size:100% What is it about this part of South Carolina that makes it 51:10.067 --> 51:12.502 align:left position:12.5%,start line:86.67% size:87.5% a real good place for oysters and clams and all 51:12.602 --> 51:14.638 align:left position:12.5%,start line:86.67% size:87.5% those things that go along with it? Well, 51:14.738 --> 51:17.541 align:left position:12.5%,start line:0% size:87.5% you don't have many big rivers that flow here. 51:17.641 --> 51:20.143 align:left position:0%,start line:0% size:100% You have to main inlet that brings the salt water 51:20.243 --> 51:23.814 align:left position:12.5%,start line:0% size:87.5% fresh in and brings all the stuff from ocean in. 51:23.914 --> 51:27.451 align:left position:0%,start line:0% size:100% It just brings all the salt water here. It's pure salt 51:27.551 --> 51:30.787 align:left position:12.5%,start line:86.67% size:87.5% water. It's not nothing with no pollution or anything. 51:30.887 --> 51:34.524 align:left position:0%,start line:86.67% size:100% So, the oysters have a high salty taste and there's 51:34.624 --> 51:37.094 align:left position:12.5%,start line:86.67% size:87.5% a kind of a sweetness that goes with them too. 51:37.194 --> 51:39.996 align:left position:0%,start line:86.67% size:100% It's a unique sweet taste that comes with them from here. 51:40.097 --> 51:42.365 align:left position:0%,start line:93.33% size:100% A lot of people don't get that 51:42.466 --> 51:45.669 align:left position:12.5%,start line:86.67% size:87.5% sweet taste. The only time you can get that 51:45.769 --> 51:49.539 align:left position:0%,start line:86.67% size:100% sweet taste is if you eat them raw, in which you can eat a few. 51:49.639 --> 51:51.508 align:left position:25%,start line:86.67% size:75% Whenever you taste it it's just different. 51:51.608 --> 51:55.178 align:left position:12.5%,start line:86.67% size:87.5% And we're not sure what the sweet taste is but 51:55.278 --> 51:57.881 align:left position:12.5%,start line:86.67% size:87.5% the salt is very salty. And because they're right 51:57.981 --> 52:01.284 align:left position:0%,start line:86.67% size:100% here and straight in the inlet of the inlet here. 52:01.384 --> 52:04.454 align:left position:25%,start line:86.67% size:75% And the shellfish actually contribute to 52:04.554 --> 52:07.023 align:left position:12.5%,start line:86.67% size:87.5% the health of the water in some way. Don't they? 52:07.124 --> 52:10.160 align:left position:12.5%,start line:86.67% size:87.5% Yes. Actual oysters and clams are actually filters of 52:10.260 --> 52:13.663 align:left position:0%,start line:86.67% size:100% the ocean. They're one part of it, you know, 52:13.763 --> 52:17.167 align:left position:12.5%,start line:86.67% size:87.5% cleaning the ocean up and keeping it clean and pure. 52:17.267 --> 52:20.837 align:left position:0%,start line:86.67% size:100% They like all that pluff mud. It's full of nutrients for them. 52:20.937 --> 52:23.507 align:left position:12.5%,start line:86.67% size:87.5% Yep. They love all the stuff that comes off of 52:23.607 --> 52:28.645 align:left position:0%,start line:86.67% size:100% it and the stuff that's in it. They love eating around it, 52:28.745 --> 52:31.314 align:left position:12.5%,start line:86.67% size:87.5% Stuff that surround it. Then the clams are in a 52:31.414 --> 52:34.518 align:left position:12.5%,start line:86.67% size:87.5% different part of this ecosystem. Explain about 52:34.618 --> 52:36.319 align:left position:12.5%,start line:86.67% size:87.5% where they are found. Well, usually 52:36.419 --> 52:39.656 align:left position:0%,start line:86.67% size:100% you find a clam and a drain in the middle of a small 52:39.756 --> 52:42.559 align:left position:0%,start line:86.67% size:100% creek. You know around the areas that have little 52:42.659 --> 52:46.163 align:left position:0%,start line:86.67% size:100% drains and stuff. And what you do is - we usually 52:46.263 --> 52:49.699 align:left position:0%,start line:86.67% size:100% put a lot of shell back and the shells help the 52:49.799 --> 52:52.502 align:left position:0%,start line:86.67% size:100% larva from the clam. And the seedling clams 52:52.602 --> 52:55.205 align:left position:0%,start line:86.67% size:100% can catch and have a place where they don't wash 52:55.305 --> 52:57.807 align:left position:12.5%,start line:86.67% size:87.5% out to the main creeks. They stay in the little 52:57.908 --> 53:02.546 align:left position:12.5%,start line:86.67% size:87.5% creeks and feed back. And then what are the 53:02.646 --> 53:06.449 align:left position:12.5%,start line:86.67% size:87.5% challenges that you've seen in your career that 53:06.550 --> 53:08.351 align:left position:12.5%,start line:86.67% size:87.5% that you're facing, because we want this to 53:08.451 --> 53:11.388 align:left position:12.5%,start line:86.67% size:87.5% stay a sustainable crop down here. 53:11.488 --> 53:14.191 align:left position:12.5%,start line:86.67% size:87.5% Well, it's just different things you know, 53:14.291 --> 53:16.993 align:left position:12.5%,start line:86.67% size:87.5% we have pollution that we worry about and different 53:17.093 --> 53:18.662 align:left position:12.5%,start line:86.67% size:87.5% things like that. Just different kinds of 53:18.762 --> 53:21.331 align:left position:0%,start line:86.67% size:100% pollution. And we just make sure that everybody, if 53:21.431 --> 53:24.334 align:left position:0%,start line:86.67% size:100% you see any trash, we try to pick it up and get it 53:24.434 --> 53:26.636 align:left position:12.5%,start line:86.67% size:87.5% out of the water as fast as we can if we 53:26.736 --> 53:30.040 align:left position:0%,start line:86.67% size:100% see anything's that's polluted. And then you have sand moving 53:30.140 --> 53:32.375 align:left position:37.5%,start line:86.67% size:62.5% in now. We're worried about the 53:32.475 --> 53:35.745 align:left position:12.5%,start line:86.67% size:87.5% sand. And what's the reason for that Rocky? 53:35.845 --> 53:39.182 align:left position:12.5%,start line:86.67% size:87.5% The sand is like if we swallow sand and an oyster 53:39.282 --> 53:42.919 align:left position:12.5%,start line:86.67% size:87.5% swallows it, it actually digests it just like we do. 53:43.019 --> 53:46.189 align:left position:0%,start line:86.67% size:100% And the sand goes in there and it breaks down the oyster 53:46.289 --> 53:49.125 align:left position:0%,start line:86.67% size:100% and hurts it and kills it. It makes it weak so that 53:49.226 --> 53:51.061 align:left position:0%,start line:86.67% size:100% something else will eat it. So, the beach 53:51.161 --> 53:53.163 align:left position:0%,start line:86.67% size:100% re-nourishment where the sand doesn't stay where we 53:53.263 --> 53:55.799 align:left position:12.5%,start line:86.67% size:87.5% want it to, sometimes that's causing problems. 53:55.899 --> 53:58.868 align:left position:25%,start line:86.67% size:75% And then all the other storms too, that, 53:58.969 --> 54:02.505 align:left position:25%,start line:86.67% size:75% just a like Storm Matthew and the great storm that 54:02.606 --> 54:05.208 align:left position:12.5%,start line:86.67% size:87.5% came through last year. And all the fresh water 54:05.308 --> 54:08.311 align:left position:12.5%,start line:86.67% size:87.5% that comes through. We're not used to having all 54:08.411 --> 54:09.913 align:left position:12.5%,start line:86.67% size:87.5% these different things that were not 54:10.013 --> 54:14.251 align:left position:12.5%,start line:86.67% size:87.5% used to having here. It's hurting the oysters. 54:14.351 --> 54:17.020 align:left position:12.5%,start line:86.67% size:87.5% We know the pluff mud is good for the oyster, 54:17.120 --> 54:18.722 align:left position:25%,start line:86.67% size:75% but I don't like a lot of 54:18.822 --> 54:21.258 align:left position:12.5%,start line:86.67% size:87.5% pluff mud on my oyster when I'm eating them. 54:21.358 --> 54:23.026 align:left position:25%,start line:86.67% size:75% Let's talk about how you clean them. 54:23.126 --> 54:25.695 align:left position:12.5%,start line:86.67% size:87.5% Y'all go through a lot of trouble I made a box 54:25.795 --> 54:28.698 align:left position:12.5%,start line:86.67% size:87.5% where the box drains the water back into the creek 54:28.798 --> 54:32.168 align:left position:0%,start line:86.67% size:100% and you sit there and you take a two inch pump down to a 54:32.269 --> 54:35.538 align:left position:0%,start line:86.67% size:100% three quarter inch hose, and it's reduced down to give it 54:35.639 --> 54:39.376 align:left position:0%,start line:86.67% size:100% plenty of pressure. And it'll wash in place and so it gets 54:39.476 --> 54:42.846 align:left position:0%,start line:86.67% size:100% all the mud off and it rolls them back and you can get 54:42.946 --> 54:45.582 align:left position:0%,start line:86.67% size:100% everything nice and clean. And that also 54:45.682 --> 54:48.418 align:left position:12.5%,start line:86.67% size:87.5% recycles those nutrients right back into the creek. 54:48.518 --> 54:50.887 align:left position:0%,start line:86.67% size:100% Anything, any kind of, you know, little crab or 54:50.987 --> 54:54.090 align:left position:12.5%,start line:86.67% size:87.5% anything that's living on that oyster is actually 54:54.190 --> 54:56.092 align:left position:12.5%,start line:86.67% size:87.5% flowed off by that and it's pushed back 54:56.192 --> 54:59.129 align:left position:0%,start line:86.67% size:100% into the water. So that's just another aspect of the 54:59.229 --> 55:02.032 align:left position:0%,start line:86.67% size:100% sustainable way that y'all are doing all this harvesting. 55:02.132 --> 55:04.534 align:left position:0%,start line:86.67% size:100% And it's making sure we're keeping our place you know safe 55:04.634 --> 55:07.704 align:left position:12.5%,start line:86.67% size:87.5% from the environment. Well, we've got these 55:07.804 --> 55:10.640 align:left position:0%,start line:86.67% size:100% great cleaned oysters sitting in the boat. And I wondered 55:10.740 --> 55:12.909 align:left position:0%,start line:86.67% size:100% where they're going. They're going to go to Arts 55:13.009 --> 55:14.911 align:left position:12.5%,start line:86.67% size:87.5% Bar and Grill. And we're going to have some. 55:15.011 --> 55:17.414 align:left position:12.5%,start line:86.67% size:87.5% Well, I'm getting kind of hungry. I think we better 55:17.514 --> 55:20.617 align:left position:0%,start line:86.67% size:100% load up that boat and go back to town. That sounds good to me. 55:20.717 --> 55:42.405 align:left position:50%,start line:93.33% size:50% ♪ 55:42.505 --> 55:43.873 align:left position:12.5%,start line:93.33% size:87.5% It sure is fun to have 55:43.973 --> 55:46.409 align:left position:25%,start line:86.67% size:75% an oyster man in the family, even if it is 55:46.509 --> 55:48.545 align:left position:12.5%,start line:86.67% size:87.5% just through your good friend. Thank you, Rocky. 55:48.645 --> 55:50.880 align:left position:12.5%,start line:86.67% size:87.5% And we've enjoyed all the oysters for many years since 55:50.980 --> 55:53.049 align:left position:12.5%,start line:86.67% size:87.5% you've come into our lives. I want to thank 55:53.149 --> 55:54.784 align:left position:25%,start line:86.67% size:75% all of y'all for joining us tonight. 55:54.884 --> 55:57.454 align:left position:0%,start line:86.67% size:100% I want to thank everybody who helped us put this show 55:57.554 --> 56:00.256 align:left position:0%,start line:86.67% size:100% together. We have such a good time visiting in South Carolina. 56:00.357 --> 56:02.792 align:left position:12.5%,start line:86.67% size:87.5% I sure hope you're gonna be with us next Tuesday, 56:02.892 --> 56:05.328 align:left position:12.5%,start line:86.67% size:87.5% right at seven for more of Making it Grow. 56:15.739 --> 56:17.073 align:left position:12.5%,start line:93.33% size:87.5% Making it Grow is brought 56:17.173 --> 56:19.876 align:left position:12.5%,start line:86.67% size:87.5% to you in part by the South Carolina Department 56:19.976 --> 56:23.046 align:left position:12.5%,start line:86.67% size:87.5% of Agriculture. Certified South Carolina grown 56:23.146 --> 56:26.449 align:left position:12.5%,start line:86.67% size:87.5% helps consumers identify find and buy South 56:26.549 --> 56:29.886 align:left position:12.5%,start line:86.67% size:87.5% Carolina products. McLeod Farms in McBee 56:29.986 --> 56:32.856 align:left position:12.5%,start line:86.67% size:87.5% South Carolina. This family farm offers 56:32.956 --> 56:35.392 align:left position:25%,start line:86.67% size:75% seasonal produce including over 22 56:35.492 --> 56:38.661 align:left position:12.5%,start line:86.67% size:87.5% varieties of peaches. Additional funding 56:38.762 --> 56:41.931 align:left position:12.5%,start line:86.67% size:87.5% provided by International Paper and the South 56:42.031 --> 56:44.300 align:left position:12.5%,start line:86.67% size:87.5% Carolina Farm Bureau Federation and Farm 56:44.401 --> 56:45.402 align:left position:25%,start line:93.33% size:75% Bureau Insurance.