1 00:00:00,967 --> 00:00:03,403 Making it Grow is brought to you in part by 2 00:00:03,503 --> 00:00:06,005 the South Carolina Department of Agriculture. 3 00:00:06,106 --> 00:00:09,542 Certified South Carolina grown helps consumers identify 4 00:00:09,642 --> 00:00:13,480 find and buy South Carolina products. 5 00:00:13,580 --> 00:00:15,949 McLeod Farms in McBee South Carolina. 6 00:00:16,049 --> 00:00:18,752 This family farm offers seasonal produce, 7 00:00:18,852 --> 00:00:22,522 including over 22 varieties of peaches. 8 00:00:22,622 --> 00:00:25,225 Additional funding provided by International 9 00:00:25,325 --> 00:00:27,727 Paper and the South Carolina Farm Bureau 10 00:00:27,827 --> 00:00:29,729 Federation and Farm Bureau Insurance. 11 00:00:30,930 --> 00:00:55,989 ♪ 12 00:00:56,089 --> 00:00:58,324 Hello and welcome to Making It Grow. We're so 13 00:00:58,425 --> 00:01:00,126 glad you could join us tonight. I'm Amanda 14 00:01:00,226 --> 00:01:02,662 McNulty and we're going to go on a trip. We're 15 00:01:02,762 --> 00:01:04,798 going to visit some of our favorite places we've 16 00:01:04,898 --> 00:01:07,734 been in the past and these all have to do with 17 00:01:07,834 --> 00:01:10,737 fish and seafood. We're gonna to start off down 18 00:01:10,837 --> 00:01:13,206 in Charleston with a group of school children 19 00:01:13,306 --> 00:01:16,609 and the SCORE project that DNR runs, which is all 20 00:01:16,709 --> 00:01:19,479 dedicated to try to improve water quality. 21 00:01:21,414 --> 00:01:56,850 ♪ 22 00:01:56,950 --> 00:01:58,918 We're on #*Pickett Bridge in Mount Pleasant, 23 00:01:59,018 --> 00:02:01,654 South Carolina. And I'm speaking with Michael Hodges, a 24 00:02:01,754 --> 00:02:03,656 wildlife biologist with South Carolina Department 25 00:02:03,756 --> 00:02:06,993 of Natural Resources. And you are down here today 26 00:02:07,093 --> 00:02:10,396 improving estuary health. What is an estuary. 27 00:02:10,497 --> 00:02:13,099 Well, estuaries are where rivers meet the sea, so it's 28 00:02:13,199 --> 00:02:15,802 the mixing of our fresh water rivers with our 29 00:02:15,902 --> 00:02:18,538 open ocean water that comes in with our tides. 30 00:02:18,638 --> 00:02:20,974 And why do they need protecting? Well, of course 31 00:02:21,074 --> 00:02:24,077 all of our estuaries nationwide are in some 32 00:02:24,177 --> 00:02:26,880 form of degradation, due to coastal development, 33 00:02:26,980 --> 00:02:29,716 increase in storm activity, 34 00:02:29,816 --> 00:02:33,253 boating activities, you know human impacts, natural impacts. 35 00:02:33,353 --> 00:02:35,622 So, figuring out a way that we can benefit 36 00:02:35,722 --> 00:02:37,757 those with human involvement can go a long 37 00:02:37,857 --> 00:02:40,627 way to providing keys to the health of the estuaries. 38 00:02:40,727 --> 00:02:42,862 Well, we had an unusual group of humans 39 00:02:42,962 --> 00:02:44,764 here today. Because we had young 40 00:02:44,864 --> 00:02:47,433 children. And you talked to the children, first. 41 00:02:47,534 --> 00:02:50,069 So, tell me what you told them and some of the 42 00:02:50,170 --> 00:02:52,205 things that you encouraged them to do to keep 43 00:02:52,305 --> 00:02:54,507 themselves safe. Sure. Well, with any one of our 44 00:02:54,607 --> 00:02:56,509 volunteer events, we always feel it's important to 45 00:02:56,609 --> 00:02:58,978 educate the participants so they know why they're 46 00:02:59,078 --> 00:03:01,748 being involved in our program, because it goes a 47 00:03:01,848 --> 00:03:05,752 long way with explaining the value of the moisture 48 00:03:05,852 --> 00:03:08,121 in the marsh grass and why they're important to 49 00:03:08,221 --> 00:03:11,057 our local ecosystems, as opposed to just putting them on 50 00:03:11,157 --> 00:03:12,959 the shoreline, putting them to work with no background 51 00:03:13,059 --> 00:03:16,062 information. We also have some safety rules and 52 00:03:16,162 --> 00:03:17,864 instructions that we like to impart on those 53 00:03:17,964 --> 00:03:21,067 individuals so that we can of course have 54 00:03:21,167 --> 00:03:23,202 safety be one of our main priorities at any 55 00:03:23,303 --> 00:03:25,672 one of our events. So, making sure they all got gloves 56 00:03:25,772 --> 00:03:27,607 to protect them from getting 57 00:03:27,707 --> 00:03:30,143 scratched and safety glasses to prevent dust and 58 00:03:30,243 --> 00:03:31,811 shell fragments from getting in their eyes. 59 00:03:31,911 --> 00:03:34,480 One of the things I was interested in too, was that 60 00:03:34,581 --> 00:03:36,015 one of the representatives from the 61 00:03:36,115 --> 00:03:38,151 town of Mount Pleasant Stormwater Division came. 62 00:03:38,251 --> 00:03:40,353 And she encouraged them to think about the things, 63 00:03:40,453 --> 00:03:43,256 activities that happen at their home be they very 64 00:03:43,356 --> 00:03:45,358 close to the water or a little bit farther away. 65 00:03:45,458 --> 00:03:48,061 That it all ends up impacting this particular 66 00:03:48,161 --> 00:03:51,464 area. That's right yet with any activity that 67 00:03:51,564 --> 00:03:53,833 takes place even in the upland. You know, it all 68 00:03:53,933 --> 00:03:56,703 flows downstream. So, with picking up pet waste to 69 00:03:56,803 --> 00:03:59,172 limiting the amount of litter, 70 00:03:59,272 --> 00:04:01,841 allowing it to get out in the environment, it can 71 00:04:01,941 --> 00:04:04,143 really have a big impact on our estuaries being 72 00:04:04,243 --> 00:04:06,579 healthy and litter free, There are just 73 00:04:06,679 --> 00:04:08,615 little things that can be tweaked and normal 74 00:04:08,715 --> 00:04:11,017 behaviors can go a long way. Well, y'all did some 75 00:04:11,117 --> 00:04:13,720 planting today. So, tell me what you planted and what 76 00:04:13,820 --> 00:04:16,022 the purpose of that was. Sure. Yeah we have a 77 00:04:16,122 --> 00:04:18,324 program which is called from sea to shoreline, where 78 00:04:18,424 --> 00:04:20,827 we grow Spartina alterniflora which is 79 00:04:20,927 --> 00:04:22,729 the predominant marsh grass in our coastal 80 00:04:22,829 --> 00:04:24,931 marshes. And we have the students plant 81 00:04:25,031 --> 00:04:27,533 that marsh grass from the shoreline. The reason that 82 00:04:27,634 --> 00:04:30,503 we are wanting to restore our coastal marshes are because 83 00:04:30,603 --> 00:04:32,605 they can be severely impacted through the 84 00:04:32,705 --> 00:04:34,941 coastal development, the storms and all that 85 00:04:35,041 --> 00:04:38,478 I mentioned earlier. But putting those plugs of Spartina 86 00:04:38,578 --> 00:04:40,580 on the shoreline will help to jump 87 00:04:40,680 --> 00:04:43,282 start the restoration process of the marsh 88 00:04:43,383 --> 00:04:45,885 grass and the natural process that happens. 89 00:04:45,985 --> 00:04:48,621 What's the importance of Spartina grass worldwide? 90 00:04:48,721 --> 00:04:50,523 Well, the Spartina marshes are the second 91 00:04:50,623 --> 00:04:53,026 most productive ecosystem on the planet, secondly 92 00:04:53,126 --> 00:04:55,595 to the rainforest. There's a lot of nutrient cycling 93 00:04:55,695 --> 00:04:58,364 that happens in the marsh grass due to its decay of 94 00:04:58,464 --> 00:05:01,067 that happens every Winter. There's a nursery habitat 95 00:05:01,167 --> 00:05:03,169 that it provides for juvenile crabs and 96 00:05:03,269 --> 00:05:05,905 juvenile shrimp and juvenile fish species. It's a 97 00:05:06,005 --> 00:05:08,341 foraging ground for a lot of apex predators out in 98 00:05:08,441 --> 00:05:11,177 our ecosystems. It's like a sponge that soaks up 99 00:05:11,277 --> 00:05:13,579 water. So, it's actually a passive, filtering 100 00:05:13,680 --> 00:05:15,982 organism as opposed to oyster, which is an active 101 00:05:16,082 --> 00:05:19,652 filter organism. It helps to with storm surges, 102 00:05:19,752 --> 00:05:22,388 it helps to break apart those tropical 103 00:05:22,488 --> 00:05:23,923 depressions and tropical storms hurricanes that 104 00:05:24,023 --> 00:05:25,892 come through as it passes over the marsh. 105 00:05:25,992 --> 00:05:28,528 It helps to protect our uplands. So, it has an 106 00:05:28,628 --> 00:05:32,465 immense benefit to not only the estuary but 107 00:05:32,565 --> 00:05:34,934 also the places that we live on a daily basis. 108 00:05:35,034 --> 00:05:37,103 - To the whole plant? - The whole planet. 109 00:05:37,203 --> 00:05:39,572 Y'all in the past year, how much Spartina did you 110 00:05:39,672 --> 00:05:42,775 plant? Last year, we planted about a 111 00:05:42,875 --> 00:05:45,945 150 thousand plants of Spartina with at 112 00:05:46,045 --> 00:05:48,314 about a one thousand seven hundred 113 00:05:48,414 --> 00:05:50,616 plugs of Spartina. And you said that it actually 114 00:05:50,717 --> 00:05:52,518 very quickly starts sending up advantageous 115 00:05:52,618 --> 00:05:55,421 shoots. It does, The Spartina is a vegetative 116 00:05:55,521 --> 00:05:58,057 reproduction. So, new plants will actually grow 117 00:05:58,157 --> 00:06:00,259 off of the rhizomes that they produced. And with it 118 00:06:00,359 --> 00:06:02,295 growing in our greenhouse, were able to grow healthy 119 00:06:02,395 --> 00:06:03,930 plants to where they actually start to 120 00:06:04,030 --> 00:06:06,065 vegetatively reproduce in the pots that we put the 121 00:06:06,165 --> 00:06:08,968 seedlings in. That's exciting. Well, if the kids 122 00:06:09,068 --> 00:06:10,903 didn't get dirty enough planting the Spartina 123 00:06:11,003 --> 00:06:13,106 grass, you had another project for them and that 124 00:06:13,206 --> 00:06:15,875 was the SCORE project. Yeah, the SCORE program is 125 00:06:15,975 --> 00:06:18,044 the South Carolina Oyster Restoration Enhancement 126 00:06:18,144 --> 00:06:20,079 program, which is a program through the 127 00:06:20,179 --> 00:06:21,914 SC DNR. This a community 128 00:06:22,014 --> 00:06:24,417 based oyster restoration program where the goal of 129 00:06:24,517 --> 00:06:26,385 the program is to encourage a conservation 130 00:06:26,486 --> 00:06:28,588 ethic by providing stewardship activities to 131 00:06:28,688 --> 00:06:30,923 those that are involved. So, the stewardship 132 00:06:31,023 --> 00:06:33,059 activity that we did today was we constructed 133 00:06:33,159 --> 00:06:35,328 an oyster reef on the shorelines of Charleston 134 00:06:35,428 --> 00:06:38,664 harbor. And, the way we did that is we lined and all 135 00:06:38,765 --> 00:06:41,334 the students up in two different lines we passed 136 00:06:41,434 --> 00:06:43,336 down those lines about 600 of these 137 00:06:43,436 --> 00:06:45,838 oyster bags, which are filled with recycled 138 00:06:45,938 --> 00:06:48,741 oyster shells. It's a good way to get 139 00:06:48,841 --> 00:06:51,577 out a large volume of shell in a short amount of time 140 00:06:51,677 --> 00:06:54,547 and get a large group of people involved with the 141 00:06:54,647 --> 00:06:57,717 program. The reason we really want to get people 142 00:06:57,817 --> 00:06:59,819 involved in this program is to get them thinking 143 00:06:59,919 --> 00:07:03,656 differently about the estuary about the oyster 144 00:07:03,756 --> 00:07:06,359 and about our coastal marshes. Because a lot of 145 00:07:06,459 --> 00:07:09,061 the time, they know people can eat oysters and maybe 146 00:07:09,162 --> 00:07:10,897 that's all they know about the oyster. 147 00:07:10,997 --> 00:07:12,698 They see this grass as they are driving 148 00:07:12,799 --> 00:07:14,634 around the Low country, but they might not truly 149 00:07:14,734 --> 00:07:16,969 understand all of the activity and all the 150 00:07:17,069 --> 00:07:19,405 biological importance that it has to our estuary. 151 00:07:19,505 --> 00:07:22,575 And this really ties in with your oyster shell recycling 152 00:07:22,675 --> 00:07:24,944 program as well? It does. The department 153 00:07:25,044 --> 00:07:27,446 established an oyster shell recycling program in 154 00:07:27,547 --> 00:07:30,650 which is a way for us to get back oyster shell that 155 00:07:30,750 --> 00:07:32,552 we can use for a restoration projects. 156 00:07:32,652 --> 00:07:34,720 We harvest about a hundred thousand bushels of 157 00:07:34,821 --> 00:07:36,889 shell each year out of our coastal waters. 158 00:07:36,989 --> 00:07:39,559 And we import almost just as many shells from out of 159 00:07:39,659 --> 00:07:41,127 state. There's about two hundred thousand 160 00:07:41,227 --> 00:07:43,262 bushels of oysters consumed within our state 161 00:07:43,362 --> 00:07:45,665 each year. Last year we recycled about 30 162 00:07:45,765 --> 00:07:48,067 thousand bushels. So that's a small fraction 163 00:07:48,167 --> 00:07:50,403 of the amount of oysters are consumed. 164 00:07:50,503 --> 00:07:52,972 One thing that we do is we provide drop off sites, 165 00:07:53,072 --> 00:07:55,575 so the public can bring those shells back to us 166 00:07:55,675 --> 00:07:58,477 and we also work with a host of restaurants and caterers. 167 00:07:58,578 --> 00:08:01,547 It is a way for us to kind of target 168 00:08:01,647 --> 00:08:03,216 a lot of these places where the 169 00:08:03,316 --> 00:08:05,418 shells are being consumed so we can get larger 170 00:08:05,518 --> 00:08:07,820 volumes from these business. We know the 171 00:08:07,920 --> 00:08:10,923 gastronomic benefits of oysters, it's one of my 172 00:08:11,023 --> 00:08:13,192 favorite things in the world, but what does the 173 00:08:13,292 --> 00:08:17,196 oyster do within the coastal system? Sure, there's three 174 00:08:17,296 --> 00:08:19,866 main reasons why oysters are important. This is the 175 00:08:19,966 --> 00:08:22,768 kind of the key message that we try to impart on 176 00:08:22,869 --> 00:08:24,370 the people that are involved in this 177 00:08:24,470 --> 00:08:26,572 program. Well, the first is the habitat they 178 00:08:26,672 --> 00:08:29,508 provide, the way that these reefs develop, 179 00:08:29,609 --> 00:08:31,410 they create all these interstitial spaces 180 00:08:31,510 --> 00:08:34,247 between their shells and this clustering effect. 181 00:08:34,347 --> 00:08:36,115 And it provides this very valuable habitat where 182 00:08:36,215 --> 00:08:38,050 there's a nursery ground or feeding ground or 183 00:08:38,150 --> 00:08:41,687 spawning ground and it's attracts a lot of smaller 184 00:08:41,787 --> 00:08:43,723 invertebrates that which then attracts all 185 00:08:43,823 --> 00:08:46,092 these organisms up the food chain, all the way up 186 00:08:46,192 --> 00:08:48,261 to the apex predators. Talk a little live at 187 00:08:48,361 --> 00:08:49,862 oyster reproduction, so people can understand why 188 00:08:49,962 --> 00:08:52,431 we have to have a oyster shells there for 189 00:08:52,531 --> 00:08:55,334 the first place just for the oyster. 190 00:08:55,434 --> 00:08:57,236 During this, when water temperatures reach 191 00:08:57,336 --> 00:08:59,505 70 degrees a male and female oyster starts 192 00:08:59,605 --> 00:09:02,308 spawning. Their #*gametes fertilize and then those 193 00:09:02,408 --> 00:09:04,810 larvae will float around for about two to three 194 00:09:04,911 --> 00:09:07,413 weeks, feeding, getting bigger, going for two life 195 00:09:07,513 --> 00:09:10,683 stages. During that second life stage, they start to 196 00:09:10,783 --> 00:09:12,451 develop their shell. They're starting to get heavier 197 00:09:12,551 --> 00:09:15,187 bigger. So, they settle out of the water column. 198 00:09:15,288 --> 00:09:16,822 By putting the shells out, they're actually 199 00:09:16,923 --> 00:09:19,325 attracted to the shells that we put on the 200 00:09:19,425 --> 00:09:21,460 shoreline. So, we're actually providing a substrate for 201 00:09:21,560 --> 00:09:23,696 them to land on, and increasing their chances 202 00:09:23,796 --> 00:09:26,832 of becoming a actual live oysters and then another 203 00:09:26,933 --> 00:09:30,136 huge component is the water filtration capacity. 204 00:09:30,236 --> 00:09:31,704 They're improving our water clarity, so it's 205 00:09:31,804 --> 00:09:34,006 making our water clearer. Because these 206 00:09:34,106 --> 00:09:37,109 oysters are taking in water and filtering. 207 00:09:37,209 --> 00:09:40,379 They are filter feeders. It's estimated that oysters 208 00:09:40,479 --> 00:09:42,448 could filter up, one adult oyster can filter up 209 00:09:42,548 --> 00:09:45,084 to two and a half gallons of water per hour. 210 00:09:45,184 --> 00:09:47,186 They're just being oyster and filtering and drawing 211 00:09:47,286 --> 00:09:49,922 in this water, getting fat and juicy and bigger, 212 00:09:50,022 --> 00:09:52,058 they're removing sediment out of the water. They're 213 00:09:52,158 --> 00:09:54,460 removing phytoplankton and zooplankton and other 214 00:09:54,560 --> 00:09:57,129 particulates out of the water. And what that's 215 00:09:57,229 --> 00:09:59,498 doing is not only providing them food but 216 00:09:59,598 --> 00:10:02,134 is also removing that stuff up out of the water 217 00:10:02,234 --> 00:10:04,804 column and depositing it onto the shoreline. So, it's 218 00:10:04,904 --> 00:10:07,640 making our waters clearer. But, it's also the things that 219 00:10:07,740 --> 00:10:10,576 they deposit is providing nutrients to other organisms. 220 00:10:10,676 --> 00:10:13,079 So, it's fertilizer for the plants 221 00:10:13,179 --> 00:10:16,716 It's providing something for organisms to come along. 222 00:10:16,816 --> 00:10:22,488 It's a very nutrient rich bundle of food for other organisms. 223 00:10:22,588 --> 00:10:25,191 How about the storms in the boats? 224 00:10:25,291 --> 00:10:28,561 Can this help with erosion? 225 00:10:28,661 --> 00:10:31,597 If you've ever watched an oyster, you know it's a hard 226 00:10:31,697 --> 00:10:35,668 material. That material helps divert wave energy. 227 00:10:35,768 --> 00:10:38,504 It helps to divert lake energy, wind driven waves. 228 00:10:38,604 --> 00:10:41,007 It helps to slow down currents. What that does 229 00:10:41,107 --> 00:10:43,409 is, when water slows down, the sediment drops 230 00:10:43,509 --> 00:10:45,578 out of the water. And when that sediment 231 00:10:45,678 --> 00:10:48,247 drops out of the water, it lands on the shoreline. 232 00:10:48,347 --> 00:10:49,915 It helps to stabilize the shoreline. 233 00:10:50,016 --> 00:10:52,651 So, as opposed to the sediment continuing to wash away 234 00:10:52,752 --> 00:10:54,854 and erode that shoreline, it becomes trapped behind 235 00:10:54,954 --> 00:10:57,723 the oysters reef. Well, one thing that does is it 236 00:10:57,823 --> 00:11:00,893 increases the elevations of our shorelines. 237 00:11:00,993 --> 00:11:03,129 And that will allow our Spartina marshes to 238 00:11:03,229 --> 00:11:05,364 grow seaward as opposed to 239 00:11:05,464 --> 00:11:08,434 continuing to retreat and erode. So, it goes a long 240 00:11:08,534 --> 00:11:10,803 way with helping to stabilize our shorelines. 241 00:11:10,903 --> 00:11:13,372 So, these two projects work hand in hand to 242 00:11:13,472 --> 00:11:15,541 stabilize and enhance the quality of our coastlines. 243 00:11:15,641 --> 00:11:17,943 It really does. They're kind of keys to 244 00:11:18,044 --> 00:11:20,746 the health of the estuary, the marsh and these oysters. 245 00:11:20,846 --> 00:11:22,982 So, by putting more marsh out there and 246 00:11:23,082 --> 00:11:25,618 putting more oysters out there. We're ensuring that 247 00:11:25,718 --> 00:11:27,453 we're going to have a more healthy 248 00:11:27,553 --> 00:11:29,355 coastal ecosystems. If people want to know 249 00:11:29,455 --> 00:11:31,791 more about what you're doing, and if teachers want 250 00:11:31,891 --> 00:11:34,193 to know how they can get involved, what's the 251 00:11:34,293 --> 00:11:37,430 best way to find out about this project? They can go to 252 00:11:37,530 --> 00:11:41,634 the score website which is score SCORE.DNR.SC.GOV. 253 00:11:41,734 --> 00:11:44,136 And it has links to our oyster shell 254 00:11:44,236 --> 00:11:46,806 recycling program. It's got a calendar of all the 255 00:11:46,906 --> 00:11:48,607 events that we have scheduled throughout the 256 00:11:48,708 --> 00:11:51,043 summer. If there's any groups that want to come 257 00:11:51,143 --> 00:11:53,079 participate, we work a lot with private businesses and 258 00:11:53,179 --> 00:11:55,414 Boy Scouts and Girl Scout troops. They can email us. 259 00:11:55,514 --> 00:11:58,284 We can set up individual events for those groups 260 00:11:58,384 --> 00:12:00,486 it's got all of our other volunteer opportunities 261 00:12:00,586 --> 00:12:03,389 available listed. It's got a lot of 262 00:12:03,489 --> 00:12:05,157 background information about our program on 263 00:12:05,257 --> 00:12:07,660 about oysters and why they're so important to 264 00:12:07,760 --> 00:12:09,562 our ecosystems. Thank you for the wonderful 265 00:12:09,662 --> 00:12:11,664 opportunity you gave these school children. And for 266 00:12:11,764 --> 00:12:13,265 letting us come and participate too. 267 00:12:13,365 --> 00:12:15,167 It is my pleasure and thank you guys 268 00:12:15,267 --> 00:12:16,635 for coming out and featuring us. 269 00:12:24,176 --> 00:12:27,480 That's what you call a hands on experience. 270 00:12:27,580 --> 00:12:29,648 I don't think they'll forget that anytime soon. 271 00:12:29,748 --> 00:12:32,017 Let's go on down to Hilton Head where Andrew 272 00:12:32,118 --> 00:12:35,754 Carmine's and I are going to enjoy some soft shell 273 00:12:35,855 --> 00:12:38,524 crab treats and his family's restaurant 274 00:12:38,624 --> 00:12:40,459 Hudson's on the Dock. 275 00:12:42,361 --> 00:12:59,044 ♪ 276 00:12:59,145 --> 00:13:01,447 We're in Hilton Head, South Carolina and I'm speaking 277 00:13:01,547 --> 00:13:05,217 with Andrew Carmines, the proprietor of Hudson's 278 00:13:05,317 --> 00:13:07,653 restaurant. And Andrew, I think this is a family 279 00:13:07,753 --> 00:13:09,955 affair restaurant. Yes ma'am. I'm second 280 00:13:10,055 --> 00:13:11,957 generation. My parents bought the restaurant in 281 00:13:12,057 --> 00:13:15,761 1975 from Benny and his wife Barbara 282 00:13:15,861 --> 00:13:19,265 Hudson, of course. And you know back before that it 283 00:13:19,365 --> 00:13:22,001 was an oyster packing facility. Going back to the 20's. 284 00:13:22,101 --> 00:13:23,469 So definitely, the longest standing 285 00:13:23,569 --> 00:13:26,205 restaurant in Hilton Head. We're delighted to be with you 286 00:13:26,305 --> 00:13:28,841 today. And one of the things I want to talk 287 00:13:28,941 --> 00:13:31,210 about briefly is that we really want to encourage 288 00:13:31,310 --> 00:13:33,512 people to eat South Carolina seafood as much 289 00:13:33,612 --> 00:13:36,448 as possible. Absolutely, I mean you know the great 290 00:13:36,549 --> 00:13:39,251 thing about eating local seafood in South Carolina 291 00:13:39,351 --> 00:13:41,887 is that you know that seafood is coming off the 292 00:13:41,987 --> 00:13:44,490 boats into the table and the freshness just 293 00:13:44,590 --> 00:13:47,259 speaks for itself. Your shrimp I believe is 294 00:13:47,359 --> 00:13:49,929 delivered right here to where we're sitting. That's 295 00:13:50,029 --> 00:13:53,098 right. Well, we have two licensed 74 foot 296 00:13:53,199 --> 00:13:56,335 shrimp trawlers. They're actually sister vessels run by 297 00:13:56,435 --> 00:13:59,939 two brothers that are third generation shrimpers. 298 00:14:00,039 --> 00:14:02,775 Their dad docked here. At Hudson's. 299 00:14:02,875 --> 00:14:05,578 Their names are Jeff and Skip. Frankie, their dad 300 00:14:05,678 --> 00:14:08,247 docked here and his father used to have the property 301 00:14:08,347 --> 00:14:11,317 next door back in the 50s. Wow, and so you 302 00:14:11,417 --> 00:14:14,520 put up how much shrimp every year and serve how much? 303 00:14:14,620 --> 00:14:17,122 Well, we probably last year served about a 304 00:14:17,223 --> 00:14:19,558 120 thousand pounds of shrimp. All of which was 305 00:14:19,658 --> 00:14:23,295 off of one of those two boats. And you know in the 306 00:14:23,395 --> 00:14:25,731 off season, we'll actually freeze some of that shrimp 307 00:14:25,831 --> 00:14:29,668 so that we still have that beautiful, chemical free, 308 00:14:29,768 --> 00:14:33,205 east coast, white shrimp for our guests, when the seasons 309 00:14:33,305 --> 00:14:35,908 not on. Well, we came today to see something 310 00:14:36,008 --> 00:14:40,646 absolutely fascinating and that is softshell crab 311 00:14:40,746 --> 00:14:43,949 production, or how you get those. That's right. It's 312 00:14:44,049 --> 00:14:47,019 just been the most wonderful nature 313 00:14:47,119 --> 00:14:49,788 experience I've ever had. So, tell our viewers a 314 00:14:49,888 --> 00:14:52,591 little bit about how you start? How you get these 315 00:14:52,691 --> 00:14:55,261 crabs to begin with. I'll give it my best shot. 316 00:14:55,361 --> 00:14:58,564 OK. We start with about two hundred crab pots and 317 00:14:58,664 --> 00:15:01,500 we set 'em in a normal location, right here in the 318 00:15:01,600 --> 00:15:03,636 creeks and inner coastal. Where you would 319 00:15:03,736 --> 00:15:05,971 normally set crab pots for hard shell blue crabs. 320 00:15:06,071 --> 00:15:08,607 It's the same critter. Like when we would be on 321 00:15:08,707 --> 00:15:11,510 vacation at Pawley's and you put one off to the back 322 00:15:11,610 --> 00:15:14,713 of the island of somebody's dock. Exactly. 323 00:15:14,813 --> 00:15:16,649 And you know when you're at Pawley's. 324 00:15:16,749 --> 00:15:19,518 You probably used some type of fish or chicken. Chicken neck. 325 00:15:19,618 --> 00:15:23,155 Or whatever. Instead of using traditional bait when we 326 00:15:23,255 --> 00:15:25,524 fish for peeler crabs which are the crabs that 327 00:15:25,624 --> 00:15:28,494 are going to shed their shell, we use a male crab 328 00:15:28,594 --> 00:15:31,630 or a jimmy crab. And we put that where you would normally 329 00:15:31,730 --> 00:15:34,500 put the bait and the crab trap. What the male crab 330 00:15:34,600 --> 00:15:36,602 does this time of year because it's breeding 331 00:15:36,702 --> 00:15:39,538 season, the male crab puts off a pheromone or a 332 00:15:39,638 --> 00:15:42,808 musk, and that musk attracts the virgin, not 333 00:15:42,908 --> 00:15:45,344 just virgin females but females crabs that are looking 334 00:15:45,444 --> 00:15:47,880 to breed. The idea being that the female crabs 335 00:15:47,980 --> 00:15:52,284 gonna find that male crab and when she finds that 336 00:15:52,384 --> 00:15:54,954 male crab she's gonna shed her shell, allow the 337 00:15:55,054 --> 00:15:57,790 male crab to breed her and then the male crab will 338 00:15:57,890 --> 00:16:00,125 protect her until her shell hardens up, which 339 00:16:00,225 --> 00:16:05,030 only takes about ten hours. Wow. So, the point here 340 00:16:05,130 --> 00:16:07,966 is what we're trying to do is capture them when they 341 00:16:08,067 --> 00:16:10,703 after they find the male crowd once they start the 342 00:16:10,803 --> 00:16:13,572 process which can take between four and five days, 343 00:16:13,672 --> 00:16:16,642 and then we take that female crab and we look at 344 00:16:16,742 --> 00:16:19,645 the shell underneath. And if she has a red or orange 345 00:16:19,745 --> 00:16:22,614 marking we know that crab is very close to 346 00:16:22,715 --> 00:16:25,017 shedding. Now the orange marking will be on the 347 00:16:25,117 --> 00:16:29,054 back fin. On the apron? or on that apron. Correct. 348 00:16:29,154 --> 00:16:31,990 This is a perfectly normal part of their life and 349 00:16:32,091 --> 00:16:34,526 crab shed all the time. You said throughout their 350 00:16:34,626 --> 00:16:37,229 lifetime. Every time they get bigger they're shedding. 351 00:16:37,329 --> 00:16:39,331 So, blue crab will shed it's shell between 352 00:16:39,431 --> 00:16:43,068 15 and 20 times, randomly. Yeah, well the 353 00:16:43,168 --> 00:16:46,271 thing that makes this part of the year so unique is 354 00:16:46,372 --> 00:16:49,508 that they're all doing it at the same time. So we can 355 00:16:49,608 --> 00:16:53,812 capture that lightning in a bottle so to speak. Every 356 00:16:53,912 --> 00:16:56,348 blue crab that we bring back to the restaurant we 357 00:16:56,448 --> 00:16:59,885 have a flow through system. Which is a series of PVC 358 00:16:59,985 --> 00:17:02,621 pipes that operate off of two pool pumps on the 359 00:17:02,721 --> 00:17:05,991 floating dock and those pipes and pumps, pump sea 360 00:17:06,091 --> 00:17:09,361 water into a flow through system where we have four 361 00:17:09,461 --> 00:17:12,598 foot by eight foot by twelve inch deep tables, 362 00:17:12,698 --> 00:17:14,967 and we bring those crabs with the red or orange 363 00:17:15,067 --> 00:17:17,503 markings. put them in the flow through system and we 364 00:17:17,603 --> 00:17:21,240 watch them intently and monitor them constantly. 365 00:17:21,340 --> 00:17:23,642 If they start to lose their shell, everybody 366 00:17:23,742 --> 00:17:26,378 around them is gonna eat them up. You've got to 367 00:17:26,478 --> 00:17:29,181 be in there saying like oh my goodness! I've got to' 368 00:17:29,281 --> 00:17:31,950 'move this one to the next tank. Cause this one is' 369 00:17:32,051 --> 00:17:34,086 'getting ready.' Then, the ones that are 370 00:17:34,186 --> 00:17:35,888 still hard are here. So, 371 00:17:35,988 --> 00:17:38,056 you're in there looking at them and looking for 372 00:17:38,157 --> 00:17:40,692 certain things on them that are clues is that correct? 373 00:17:40,793 --> 00:17:43,896 That's right. So once we put the crabs in the flow through 374 00:17:43,996 --> 00:17:47,466 system, there's essentially three different levels of 375 00:17:47,566 --> 00:17:51,070 shedding. So there's a general population we call 376 00:17:51,170 --> 00:17:53,839 it, which these are crabs that have the red or 377 00:17:53,939 --> 00:17:56,842 orange marking, but they have not their shell has 378 00:17:56,942 --> 00:18:00,179 not cracked yet. So, we will go through every day. 379 00:18:00,279 --> 00:18:03,315 Sometimes, twice a day if the weather is really pretty. 380 00:18:03,415 --> 00:18:05,584 And we'll feel underneath the shell of 381 00:18:05,684 --> 00:18:09,288 all two thousand crabs in the flow through system. 382 00:18:09,388 --> 00:18:11,657 If the crab has a thin hairline crack 383 00:18:11,757 --> 00:18:15,327 underneath the point of the point. 384 00:18:15,427 --> 00:18:17,996 The point that sticks out on the edge. We're looking 385 00:18:18,097 --> 00:18:21,066 on the underbelly. We'll feel 386 00:18:21,166 --> 00:18:23,902 underneath that point and if it has a thin hairline 387 00:18:24,002 --> 00:18:26,472 crack, we'll move it into the next series of 388 00:18:26,572 --> 00:18:30,542 tanks. In those tanks, the crab will actually bust 389 00:18:30,642 --> 00:18:33,946 in the back, meaning the back of the shell, the 390 00:18:34,046 --> 00:18:36,715 shell that's going to ultimately come off will 391 00:18:36,815 --> 00:18:40,319 pop open. like busting out of their britches. That's correct. 392 00:18:40,419 --> 00:18:42,855 And then once that happens we'll move it into the 393 00:18:42,955 --> 00:18:45,624 very last tank. There's only one tank for busted 394 00:18:45,724 --> 00:18:48,393 crabs and in that tank the crab will continue to 395 00:18:48,494 --> 00:18:51,897 open up and push its way out of the back of that 396 00:18:51,997 --> 00:18:54,266 shell. And fortunately you said at that time they 397 00:18:54,366 --> 00:18:56,935 come to kind of torpid almost and they're not going 398 00:18:57,035 --> 00:18:59,571 to eat other. No they're pretty relaxed. So that's, 399 00:18:59,671 --> 00:19:02,674 so they're safe when they're in there. Yeah. Because if we had 400 00:19:02,774 --> 00:19:05,477 anybody who is active in there they would just eat each 401 00:19:05,577 --> 00:19:08,147 other up. We do still watch them pretty carefully. So 402 00:19:08,247 --> 00:19:10,282 one thing that's really interesting is that I 403 00:19:10,382 --> 00:19:12,718 mentioned before, if you leave the crab in the 404 00:19:12,818 --> 00:19:15,787 water in ten hours the shell will be completely 405 00:19:15,888 --> 00:19:18,390 hard again. Whoa! Once you take the crab out 406 00:19:18,490 --> 00:19:22,694 of the water the hardening stops completely. So the crab 407 00:19:22,794 --> 00:19:27,132 will also eat the protective gel coating 408 00:19:27,232 --> 00:19:30,202 or membrane that configuration that 409 00:19:30,302 --> 00:19:33,705 protects the new shell from the former shell and 410 00:19:33,805 --> 00:19:36,608 that'll help them harden up. Re-mineralize. 411 00:19:36,708 --> 00:19:38,777 and I've heard that there's some other aquatic 412 00:19:38,877 --> 00:19:41,446 species that do that as well. Well, let's talk about 413 00:19:41,547 --> 00:19:43,949 some of the delicious ways that you prepare them. 414 00:19:44,049 --> 00:19:46,118 We do have all kinds of ways. 415 00:19:46,218 --> 00:19:49,288 I have heard a lot of people tell me that they've 416 00:19:49,388 --> 00:19:51,723 never seen such an extensive soft shell crab menu. 417 00:19:51,823 --> 00:19:54,326 We have about ten items that we offer daily. 418 00:19:54,426 --> 00:20:00,399 So we've got here a just very simply fried soft shell crab. 419 00:20:00,499 --> 00:20:04,102 A very simple with just a little bit of brown butter and lemon. 420 00:20:04,203 --> 00:20:29,962 ♪ 421 00:20:30,062 --> 00:20:34,833 And it's just as simple as it can be crispy and wonderful. 422 00:20:36,602 --> 00:20:38,770 Here, we have a little bit of a fancier item 423 00:20:38,870 --> 00:20:40,706 for those people that maybe don't want to 424 00:20:40,806 --> 00:20:42,741 look at the crab while they're eating it. 425 00:20:42,841 --> 00:20:44,643 This is a soft shell crab and 426 00:20:44,743 --> 00:20:48,814 fried green tomato B.L.T. So we have local fried green 427 00:20:48,914 --> 00:20:52,584 tomatoes. We have a tomato jam. Applewood smoked bacon 428 00:20:52,684 --> 00:20:55,887 and a corn meal crusted fried softshell crab. I had 429 00:20:55,988 --> 00:21:01,627 one of those tomatoes today at lunch. Boy oh boy oh boy! 430 00:21:01,727 --> 00:21:04,196 ♪ 431 00:21:04,296 --> 00:21:08,634 This looks like something that a chef got excited about. This is 432 00:21:08,734 --> 00:21:11,703 something that's been around at Hudson's for a really long time. 433 00:21:11,803 --> 00:21:15,607 And I think a guy named James Howell, the chef in the eighties 434 00:21:15,707 --> 00:21:18,510 came up with. It's called a buster crab. 435 00:21:18,610 --> 00:21:24,916 ♪ 436 00:21:25,017 --> 00:21:28,720 And what we do is we pull the points up on the crab and we 437 00:21:28,820 --> 00:21:32,424 stuff it with fresh jumbo lump crab meat. And then we serve it 438 00:21:32,524 --> 00:21:37,029 over a toasted piece of French bread. 439 00:21:37,129 --> 00:21:43,101 And then a dollop of but a good smattering of bearnaise sauce. 440 00:21:43,201 --> 00:21:45,604 And for me I'm a purist. 441 00:21:45,704 --> 00:21:47,739 I'm a lightly dust it with flour, pan 442 00:21:47,839 --> 00:21:51,109 sautee it, a simple guy, but this one is a show 443 00:21:51,209 --> 00:21:53,478 stopper and people that maybe don't want to look 444 00:21:53,578 --> 00:21:56,415 at the crab as much but really love 'em, they enjoy that. 445 00:21:56,515 --> 00:21:59,351 Yeah. Andy, this has just been so exciting! I can't wait 446 00:21:59,451 --> 00:22:02,688 to taste these. And if people want to 447 00:22:02,788 --> 00:22:05,757 know more about Hudson's Restaurant and what you have 448 00:22:05,857 --> 00:22:08,293 here and how to get here, what's the best way to 449 00:22:08,393 --> 00:22:10,896 find out about it? I would recommend following us 450 00:22:10,996 --> 00:22:14,433 on Instagram at Hudson's Seafood. We also have a 451 00:22:14,533 --> 00:22:17,202 great website hudsonsonthedocks.com 452 00:22:17,302 --> 00:22:20,572 There's some really interesting content out there. 453 00:22:20,672 --> 00:22:23,308 So, if you're looking to learn a little bit more about soft 454 00:22:23,408 --> 00:22:27,279 shell crabs or oysters or shrimp, just Google us up 455 00:22:27,379 --> 00:22:29,715 because there's a lot of good stuff on the Internet 456 00:22:29,815 --> 00:22:32,117 about some of the exciting things were doing. Well 457 00:22:32,217 --> 00:22:34,586 everything that I've experience today has been 458 00:22:34,686 --> 00:22:37,522 just about the best I've ever tasted. We're so 459 00:22:37,622 --> 00:22:40,225 excited about being able to remind people that South 460 00:22:40,325 --> 00:22:42,961 Carolina seafood is what it's all about. 461 00:22:43,061 --> 00:22:45,597 You are one of many people who are trying to 462 00:22:45,697 --> 00:22:47,966 make certain that it comes to all of us. 463 00:22:48,066 --> 00:22:49,935 Thank you. Yes, ma'am Pleasure being here. 464 00:22:50,035 --> 00:23:03,915 ♪ 465 00:23:05,217 --> 00:23:08,019 The Carmine's family really does a wonderful job and 466 00:23:08,120 --> 00:23:10,789 they also give back to the community, which I 467 00:23:10,889 --> 00:23:12,891 think is the finest example that people 468 00:23:12,991 --> 00:23:16,628 can set. Aquaponics is a new way of growing 469 00:23:16,728 --> 00:23:19,331 and harvesting fish. And Lance Beecher at Clemson 470 00:23:19,431 --> 00:23:21,767 is working hard to figure out how to make it 471 00:23:21,867 --> 00:23:23,969 work for South Carolina farmers. 472 00:23:25,637 --> 00:23:50,028 ♪ 473 00:23:50,128 --> 00:23:51,930 I am at Clemson University. I'm speaking 474 00:23:52,030 --> 00:23:56,535 with Dr Lance Beecher, who's the Head of the Aquaponics program. 475 00:23:56,635 --> 00:23:59,337 Lance, I think the first thing people would like to understand 476 00:23:59,437 --> 00:24:00,572 is what is the difference 477 00:24:00,672 --> 00:24:03,842 between hydroponics and aquaponics? 478 00:24:03,942 --> 00:24:08,613 Hydroponics is basically growing plants with a man-made chemical 479 00:24:08,713 --> 00:24:10,982 mixture for nutrients. 480 00:24:11,082 --> 00:24:14,719 So, with aquaponics, we are actually using the fish. 481 00:24:14,820 --> 00:24:17,856 You feed the fish and they produce the nutrients. 482 00:24:17,956 --> 00:24:24,529 So, those plants use their waste or nutrients to grow. 483 00:24:24,629 --> 00:24:27,532 So, the idea of having like an 484 00:24:27,632 --> 00:24:32,370 ecosystem where we put food in the fish process and grow 485 00:24:32,470 --> 00:24:35,006 and they provide the nutrients for the plants to grow, 486 00:24:35,106 --> 00:24:36,241 in turn, the plants clean 487 00:24:36,341 --> 00:24:39,077 the water, so we could recycle it back to the fish. 488 00:24:39,177 --> 00:24:41,546 Some people would think, 'Oh my goodness, we have 489 00:24:41,646 --> 00:24:43,415 dirty fishwater all over the plants. 490 00:24:43,515 --> 00:24:46,184 Explain how that does not happen in this system. 491 00:24:46,284 --> 00:24:48,386 I kind of get that question a lot. 492 00:24:48,486 --> 00:24:51,089 Once people realize what's going on it's like 'Oh!' 493 00:24:51,189 --> 00:24:54,092 'Fish swim around in their poop.' And they do. 494 00:24:54,192 --> 00:24:56,261 That's the way of life but we could 495 00:24:56,361 --> 00:24:59,097 see here that we have the plants that are on floating 496 00:24:59,197 --> 00:25:03,935 beds and so that water that the fish are growing in comes in 497 00:25:04,035 --> 00:25:06,605 and basically the only part of 498 00:25:06,705 --> 00:25:10,308 the plant that's exposed to that water is the root system. 499 00:25:10,408 --> 00:25:13,945 So, we try to keep the plant above water and away from the 500 00:25:14,045 --> 00:25:16,081 water and as you can see, it's 501 00:25:16,181 --> 00:25:19,618 pretty much a clean system if you want to say. 502 00:25:19,718 --> 00:25:21,920 So how do you start the little plants? 503 00:25:22,020 --> 00:25:26,224 We start them from seed. 504 00:25:26,324 --> 00:25:34,266 So, we have a cubed and we basically have a type of sponge 505 00:25:34,366 --> 00:25:38,069 and we have a whole already made inside of it. 506 00:25:38,169 --> 00:25:43,241 We put the seed in there and we usually germinate a whole sleeve 507 00:25:43,341 --> 00:25:46,811 of these cubes and bring them out here we break them once we 508 00:25:46,912 --> 00:25:48,980 up and individually place them in the whole. 509 00:25:49,080 --> 00:25:52,183 I was curious, since these plants had the roots and water, 510 00:25:52,284 --> 00:25:55,487 how they get the necessary oxygen that plants 511 00:25:55,587 --> 00:25:58,757 take in through the roots in order for the respiration cycle. 512 00:25:58,857 --> 00:26:02,627 What we do is look at the fish system and we aerate. 513 00:26:02,727 --> 00:26:06,298 We provide oxygen to the system. 514 00:26:06,398 --> 00:26:09,768 The fish need it because of course we take for granted that 515 00:26:09,868 --> 00:26:11,403 we breathe oxygen all day. 516 00:26:11,503 --> 00:26:14,339 The fish needs to have the oxygen provided. 517 00:26:14,439 --> 00:26:18,176 We oxygenate the water and once it's brought from a filtration 518 00:26:18,276 --> 00:26:21,780 system back into the plant system is oxygenated and as long 519 00:26:21,880 --> 00:26:25,050 as we keep a good level of oxygen through the plant bed, 520 00:26:25,150 --> 00:26:28,253 the plants will be fine. 521 00:26:28,353 --> 00:26:30,188 Tilapia seems to be the fish 522 00:26:30,288 --> 00:26:32,123 that's most adaptable to this system. 523 00:26:32,223 --> 00:26:34,159 Can you harvest and eat the tilapia? 524 00:26:34,259 --> 00:26:37,228 Yes. 525 00:26:37,329 --> 00:26:42,367 Fresh and we do, on occasion, we will rate our fish. 526 00:26:42,467 --> 00:26:44,736 So, we'll lower the water and pull 527 00:26:44,836 --> 00:26:47,339 the bigger fish and replace them with smaller fish 528 00:26:47,439 --> 00:26:50,809 So it's almost like what we call a continuous harvest. 529 00:26:50,909 --> 00:26:54,346 We are not pulling all the fish out at once. 530 00:26:54,446 --> 00:27:00,118 That's a way and also, we talk about fish and floppy is off the 531 00:27:00,218 --> 00:27:03,555 main fish that you can work with. 532 00:27:03,655 --> 00:27:06,257 You can do catfish. You can do striped bass. 533 00:27:06,358 --> 00:27:09,160 It really just depends upon the market 534 00:27:09,260 --> 00:27:10,762 and what people are interested in. 535 00:27:10,862 --> 00:27:14,899 And so, even if you're not interested in harvesting 536 00:27:15,000 --> 00:27:18,236 the fish to eat, we have a system that we actually 537 00:27:18,336 --> 00:27:20,438 have koi in. So, you could use any 538 00:27:20,538 --> 00:27:24,009 type of fish as long as the fish eats and produces the weight, 539 00:27:24,109 --> 00:27:25,543 that's what you need. 540 00:27:25,643 --> 00:27:28,380 You could grow any type of plant on the water. 541 00:27:28,480 --> 00:27:33,451 The system does not take up a lot of space. 542 00:27:33,551 --> 00:27:36,421 It really is one that could be adaptable to even inner-city 543 00:27:36,521 --> 00:27:41,593 use or even buildings that used to be in cities that are 544 00:27:41,693 --> 00:27:44,095 no longer. As long as you can provide lighting, 545 00:27:44,195 --> 00:27:46,464 is that correct? 546 00:27:46,564 --> 00:27:48,767 That's one thing we had our old system 547 00:27:48,867 --> 00:27:50,969 on campus was on top of a roof. 548 00:27:51,069 --> 00:27:55,707 So, we did not take up any floor space. 549 00:27:55,807 --> 00:27:58,309 In the city, a lot of businesses, probably more 550 00:27:58,410 --> 00:28:01,713 popular in the city area that would be out in the rural 551 00:28:01,813 --> 00:28:05,917 area, just because you can bring food and produce food inside of 552 00:28:06,017 --> 00:28:10,021 the city and the people could have access to it 553 00:28:10,121 --> 00:28:13,158 immediately. It's kind of hard to find fresh food in the 554 00:28:13,258 --> 00:28:15,293 middle of the city. But that's why a 555 00:28:15,393 --> 00:28:17,395 lot of people are doing. And a lot 556 00:28:17,495 --> 00:28:19,597 of it's rooftop or it could be an abandoned warehouse, 557 00:28:19,697 --> 00:28:22,534 any kind of space. And as long as you provide the 558 00:28:22,634 --> 00:28:26,438 necessary lighting for the plants, it works just as well. 559 00:28:26,538 --> 00:28:30,175 I can see that as we have the farm to table movement, the 560 00:28:30,275 --> 00:28:32,577 wanting to know your where your food comes from, 561 00:28:32,677 --> 00:28:35,313 know your farmer, I feel this system really has great 562 00:28:35,413 --> 00:28:38,316 application. That's good for the future. Yep. 563 00:28:38,416 --> 00:28:41,553 That's why I said as far as coming in and 564 00:28:41,653 --> 00:28:44,289 getting your food, I've talked to many 565 00:28:44,389 --> 00:28:47,325 people that were trying to market the product. 566 00:28:47,425 --> 00:28:50,395 I've even suggested to have cameras installed 567 00:28:50,495 --> 00:28:52,497 in their facility and when you're selling a 568 00:28:52,597 --> 00:28:54,666 product at the farmers market everyone wants to 569 00:28:54,766 --> 00:28:57,902 know where it came from. You can show them on an i-Pad 570 00:28:58,002 --> 00:29:00,572 exactly real-time, the fish swimming around in the tanks and 571 00:29:00,672 --> 00:29:02,240 stuff and the vegetables growing. 572 00:29:02,340 --> 00:29:06,578 It is a niche market right now. 573 00:29:06,678 --> 00:29:09,214 There is a few people that are interested in 574 00:29:09,314 --> 00:29:11,583 doing this commercially, large-scale. 575 00:29:11,683 --> 00:29:14,119 It's also a learning process. 576 00:29:14,219 --> 00:29:17,355 It's not just putting plants and fish in the tank 577 00:29:17,455 --> 00:29:19,090 and coming back to harvesting. 578 00:29:19,190 --> 00:29:21,793 There's a lot of management involved like with anything. 579 00:29:21,893 --> 00:29:27,699 So, people call and ask about, can I do this, it's always yes, 580 00:29:27,799 --> 00:29:30,835 It's easy to do, but you also have to manage it. 581 00:29:30,935 --> 00:29:34,639 With any type of agriculture, there is management involved. 582 00:29:34,739 --> 00:29:37,876 Lance, if people want to know more about the program 583 00:29:37,976 --> 00:29:40,578 and would like to find out more about it, what's 584 00:29:40,678 --> 00:29:43,047 the best way to get in touch with you? 585 00:29:43,148 --> 00:29:46,217 We have a Facebook page right now it is Clemson Aquaponics. 586 00:29:46,317 --> 00:29:48,720 Also, I am happy to take emails anytime. 587 00:29:48,820 --> 00:29:51,456 I get emails all the time. 588 00:29:51,556 --> 00:29:56,528 It's lbeeche@clemson.edu 589 00:29:56,628 --> 00:30:00,398 I think this has repercussions for the future 590 00:30:00,498 --> 00:30:02,267 that could be very important. 591 00:30:02,367 --> 00:30:03,868 Thank you for having the vision 592 00:30:03,968 --> 00:30:06,971 to bring it to the Clemson campus. Thank you. 593 00:30:07,071 --> 00:30:10,441 Next time we will probably have some other 594 00:30:10,542 --> 00:30:12,777 things going on with this freshwater shrimp. 595 00:30:12,877 --> 00:30:14,946 I can't wait to see how it evolves. 596 00:30:15,046 --> 00:30:16,047 Thank you. 597 00:30:16,147 --> 00:30:25,323 ♪ 598 00:30:25,423 --> 00:30:26,391 There's an amazing 599 00:30:26,491 --> 00:30:29,160 diversity in research that goes on at Clemson. 600 00:30:29,260 --> 00:30:32,130 And a lot of it is to help promote economic 601 00:30:32,230 --> 00:30:35,366 viability of our state. Bowen's Island is a place 602 00:30:35,466 --> 00:30:37,502 that lives in many people's memories with a 603 00:30:37,602 --> 00:30:40,471 cast of characters that have been in and out of the 604 00:30:40,572 --> 00:30:42,974 doors and the delicious food that they serve there. 605 00:30:44,275 --> 00:31:04,195 ♪ 606 00:31:04,295 --> 00:31:06,664 It's always a happy day when the South Carolina 607 00:31:06,764 --> 00:31:09,601 Specialty Foods comes to visit us at Making It Grow. 608 00:31:09,701 --> 00:31:11,536 Suzy Ellison, you're in charge of that 609 00:31:11,636 --> 00:31:13,871 division of South Carolina Department of Agriculture 610 00:31:13,972 --> 00:31:16,941 and what is ya'll's mission? Well we are strictly to 611 00:31:17,041 --> 00:31:20,111 promote the all the wonderful specialty food 612 00:31:20,211 --> 00:31:22,780 products that come out of every region of the state. 613 00:31:22,880 --> 00:31:25,183 And some of them are things that people just 614 00:31:25,283 --> 00:31:27,785 wake up or they've been tweaking in their own kitchen 615 00:31:27,885 --> 00:31:29,787 And some of them are based on stories. 616 00:31:29,887 --> 00:31:31,889 What do we have tonight with our guests? 617 00:31:31,990 --> 00:31:34,826 We have Mr Robert Barber from Bowens Island, right outside of 618 00:31:34,926 --> 00:31:36,995 Charleston. And he has a wonderful cocktail sauce 619 00:31:37,095 --> 00:31:39,364 he's going to tell you about. All righty. 620 00:31:39,464 --> 00:31:42,734 Well, I bet this is one that has a story that goes back a 621 00:31:42,834 --> 00:31:46,738 while. This is a story before you and I were born. 622 00:31:46,838 --> 00:31:49,374 My grandmother - Prehistory - 623 00:31:49,474 --> 00:31:51,576 bought this little thirteen acre island and set 624 00:31:51,676 --> 00:31:54,679 up a little fish camp and soon thereafter, 625 00:31:54,779 --> 00:31:58,116 started making her own cocktail sauce, which 626 00:31:58,216 --> 00:32:02,587 she and I put it - we bottled back in the 80s 627 00:32:02,687 --> 00:32:05,223 at the time. A local food movement didn't 628 00:32:05,323 --> 00:32:09,160 exist and it is really kind of burgeoning now. 629 00:32:09,260 --> 00:32:11,696 Thanks to Suzy's working other people and so we 630 00:32:11,796 --> 00:32:13,698 brought the cocktail sauce back on the 631 00:32:13,798 --> 00:32:16,901 market. And it's perfect for just what ya'll are known 632 00:32:17,001 --> 00:32:19,370 for which is the finest of South Carolina seafood 633 00:32:19,470 --> 00:32:22,273 I believe. Well that that's all we serve. And I find 634 00:32:22,373 --> 00:32:24,942 it be the best in the world with good 635 00:32:25,043 --> 00:32:27,245 seafood whether it's fried or whether it's boiled. 636 00:32:27,345 --> 00:32:29,013 Well, it looks like you bought some 637 00:32:29,113 --> 00:32:31,182 samples of things that you serve at the restaurant. 638 00:32:31,282 --> 00:32:34,052 Let's talk about some of em. Well, the first thing - 639 00:32:34,152 --> 00:32:36,087 We'll try them as well, but the first thing 640 00:32:36,187 --> 00:32:38,756 I want to make is a crab dip, crab spread 641 00:32:38,856 --> 00:32:42,827 that came from my aunt on James Island, Ann Smith. 642 00:32:42,927 --> 00:32:44,896 We've tweaked it a little bit. 643 00:32:44,996 --> 00:32:48,166 And if you'd like to have me make this for you, 644 00:32:48,266 --> 00:32:50,835 I'd do it right now, I'd love for you to. 645 00:32:50,935 --> 00:32:54,339 I'll tell you what we got. We got some softened 646 00:32:54,439 --> 00:32:55,940 cream cheese. 647 00:32:58,976 --> 00:33:01,079 We got mayonnaise. A little bit 648 00:33:01,179 --> 00:33:03,981 of mayonnaise. Yeah. Sounds like 649 00:33:04,082 --> 00:33:06,918 South Carolina to me. That's good stuff. 650 00:33:07,018 --> 00:33:14,659 Onions, shredded sharp cheese. 651 00:33:14,759 --> 00:33:22,200 Okay. Don't want to waste that. 652 00:33:22,300 --> 00:33:26,437 What have we got here? Garlic powder. Okay. 653 00:33:26,537 --> 00:33:29,841 This is gonna be savory. I hope so. And delicious. 654 00:33:29,941 --> 00:33:33,444 Worcestershire sauce. Yes And we'll have this recipe 655 00:33:33,544 --> 00:33:36,280 up at our website for anybody who wants to try it. 656 00:33:36,381 --> 00:33:38,649 Is this the famous cocktail sauce? This is the 657 00:33:38,750 --> 00:33:40,451 Bowens Island cocktail sauce. All righty. 658 00:33:40,551 --> 00:33:43,354 And we're gonna mix that up a little bit before we 659 00:33:43,454 --> 00:33:46,691 add the - the crab that somebody spent a 660 00:33:46,791 --> 00:33:49,193 long time getting out of the crabs. 661 00:33:49,293 --> 00:33:51,796 I've never been able to get that much because I have 662 00:33:51,896 --> 00:33:54,198 to eat it while I picking it, you know. 663 00:33:54,298 --> 00:33:56,334 That's something that you really do appreciate when 664 00:33:56,434 --> 00:33:58,669 you have to pick it. Isn't it the truth. 665 00:33:58,770 --> 00:34:00,538 Especially when you get that much. - 666 00:34:00,638 --> 00:34:04,008 There's nothing in the world like it. And it's so much fun 667 00:34:04,108 --> 00:34:06,944 when you go to the beach in the summer to go out there 668 00:34:07,044 --> 00:34:09,480 with those chicken necks and crab yourself with children. 669 00:34:09,580 --> 00:34:11,849 I have many fond memories of that. I have great 670 00:34:11,949 --> 00:34:13,818 memories of that myself. So we're going to 671 00:34:13,918 --> 00:34:17,155 add the crab meat. Don't try to beat it to death but just 672 00:34:17,255 --> 00:34:20,825 loosen it up a little bit. Toss this together. 673 00:34:20,925 --> 00:34:23,995 All right. Toss it together then when 674 00:34:24,095 --> 00:34:26,798 you're finished with it, you know let it sit in 675 00:34:26,898 --> 00:34:30,601 the fridge. And let the fridge kind of meld. 676 00:34:30,701 --> 00:34:32,637 Let it sit in the fridge for about 677 00:34:32,737 --> 00:34:36,340 an hour or so. And I think this is some that you prepared and 678 00:34:36,441 --> 00:34:38,976 showed us how pretty it can be when you bring to 679 00:34:39,076 --> 00:34:41,379 the table. Well, I can't wait to the end 680 00:34:41,479 --> 00:34:43,981 of the show and I can taste some. Okay. 681 00:34:44,081 --> 00:34:46,551 We got that and then I think one of 682 00:34:46,651 --> 00:34:48,219 the things that happens, people like to 683 00:34:48,319 --> 00:34:49,654 go to a restaurant and they 684 00:34:49,754 --> 00:34:52,390 like to have a little libation. We've got a fun way 685 00:34:52,490 --> 00:34:55,760 to do that. We got some good oyster shooters here. 686 00:34:55,860 --> 00:34:58,362 And we brought in a little bit of 687 00:34:58,463 --> 00:35:00,898 some of our local spirits. Isn't that fun that all 688 00:35:00,998 --> 00:35:03,201 these things are coming out of South Carolina. 689 00:35:03,301 --> 00:35:04,902 So, you know you can do an 690 00:35:05,002 --> 00:35:08,206 oyster shooter with or without alcohol. We don't want to do 691 00:35:08,306 --> 00:35:09,307 too much. 692 00:35:12,743 --> 00:35:15,446 And this one is High Wire Distilling Company. 693 00:35:15,546 --> 00:35:16,581 Then we've got a 694 00:35:16,681 --> 00:35:19,250 couple of others here. We've got striped vodka 695 00:35:19,350 --> 00:35:22,854 which - That's striped pig. Okay and then we've also got, 696 00:35:22,954 --> 00:35:26,190 Whew! Carolina Reaper. You got to be careful with that one. 697 00:35:26,290 --> 00:35:27,658 I bet so. 698 00:35:27,758 --> 00:35:30,661 And then again this wonderful cocktail sauce, 699 00:35:30,761 --> 00:35:34,665 which really I like it's not so thick. 700 00:35:34,765 --> 00:35:36,234 You know, sometimes you feel like 701 00:35:36,334 --> 00:35:38,736 your shrimp just kind of gets lost in the 702 00:35:38,836 --> 00:35:41,405 cocktail sauce. This one is just 703 00:35:41,506 --> 00:35:44,775 enough to hold on and not over power the food that 704 00:35:44,876 --> 00:35:47,512 you use it with. If you've got good seafood you 705 00:35:47,612 --> 00:35:50,948 don't want to overwhelm it with something else. 706 00:35:51,048 --> 00:35:53,818 Like a lot of cocktail sauce and you can do that. 707 00:35:53,918 --> 00:35:55,553 We've got wonderful South Carolina oysters which 708 00:35:55,653 --> 00:35:57,722 is the only ones that are worth eating. 709 00:35:57,822 --> 00:35:59,357 They're soft here. Don't you think? 710 00:35:59,457 --> 00:36:01,959 No comparison. They really are the best in the world. 711 00:36:02,059 --> 00:36:05,096 We pick our own oysters and 712 00:36:05,196 --> 00:36:07,765 we, well we have 713 00:36:07,865 --> 00:36:10,434 have some guys who live close by and that's what 714 00:36:10,535 --> 00:36:13,004 they do. And they bring us good local oysters in 715 00:36:13,104 --> 00:36:14,272 that are hard to beat. 716 00:36:14,372 --> 00:36:16,774 You want to try one of these? I think I'll 717 00:36:16,874 --> 00:36:19,443 wait till I don't have to worry about how my tongue 718 00:36:19,544 --> 00:36:22,113 might get twisted up. 719 00:36:22,213 --> 00:36:23,447 I don't blame you. Okay. 720 00:36:23,548 --> 00:36:25,950 And then also some of the other things that people 721 00:36:26,050 --> 00:36:28,085 enjoy so much at the restaurant. I got 722 00:36:28,185 --> 00:36:30,555 some good boiled shrimp. And we have a good shrimp 723 00:36:30,655 --> 00:36:32,990 season this year. Are we have a good shrimp. That's 724 00:36:33,090 --> 00:36:37,228 wonderful news for our shrimpers. And you know I think 725 00:36:37,328 --> 00:36:39,664 of all the meats in the world I'm sure that 726 00:36:39,764 --> 00:36:41,732 my impression is people like boiled shrimp as 727 00:36:41,832 --> 00:36:45,036 much as anything, unless they are you know 728 00:36:45,136 --> 00:36:47,538 serious vegetarian or vegan. But most people 729 00:36:47,638 --> 00:36:50,207 boiled shrimp. And the cocktail sauce just kind 730 00:36:50,308 --> 00:36:53,578 of gives it a little boost there. Something 731 00:36:53,678 --> 00:36:55,246 we serve in the restaurant also 732 00:36:55,346 --> 00:36:59,150 are the hush puppies. And well - They look delicious. 733 00:36:59,250 --> 00:37:01,652 So you're not opposed to frying things when it 734 00:37:01,752 --> 00:37:05,256 when it's appropriate. No! Fried food is good for you. 735 00:37:05,356 --> 00:37:08,359 Good for a happy state of mind. Yes. Yes it is. 736 00:37:08,459 --> 00:37:11,162 Okay and the last thing we have are some 737 00:37:11,262 --> 00:37:15,533 meat balls which we cooked in the pot just 738 00:37:15,633 --> 00:37:18,369 like any other meatballs except we cooked them in 739 00:37:18,469 --> 00:37:21,138 cocktail sauce. So they got the cocktail sauce flavor. 740 00:37:21,238 --> 00:37:23,841 You use this as the liquid? And so they just 741 00:37:23,941 --> 00:37:26,644 kind of poached in that and absorbed that 742 00:37:26,744 --> 00:37:29,680 delicious flavor as they were cooking. 743 00:37:29,780 --> 00:37:32,149 We did the other day we use this same idea 744 00:37:32,249 --> 00:37:34,518 with a London Broil, which turned out very nice. 745 00:37:34,619 --> 00:37:36,687 These are these are hard 746 00:37:36,787 --> 00:37:38,956 to beat. These would be good tailgate recipes. 747 00:37:39,056 --> 00:37:41,892 Wouldn't they though. Be fun for almost any occasion. Right. 748 00:37:41,993 --> 00:37:44,161 Yeah. Well when are y'all open down at Bowen's Island? 749 00:37:44,261 --> 00:37:46,797 We're open Tuesday through Saturday at five o'clock. 750 00:37:46,897 --> 00:37:48,099 And we close at ten. 751 00:37:48,199 --> 00:37:50,001 But we don't do a lot of 752 00:37:50,101 --> 00:37:52,536 cooking after 9:30. Okay, I think that's fair because 753 00:37:52,637 --> 00:37:54,705 with all this people I hope are going 754 00:37:54,805 --> 00:37:56,874 to spend a long time enjoying and savoring 755 00:37:56,974 --> 00:37:59,410 the food that y'all have gone through so much trouble 756 00:37:59,510 --> 00:38:02,213 to prepare. Well if people want to find out where 757 00:38:02,313 --> 00:38:03,881 they can find this good sauce, 758 00:38:03,981 --> 00:38:06,517 do you have a website that will give locations? 759 00:38:06,617 --> 00:38:08,819 www.bowensisland Okay! 760 00:38:08,919 --> 00:38:11,255 .com - .com bowensisland.com 761 00:38:11,355 --> 00:38:13,057 I'm always so inspired by 762 00:38:13,157 --> 00:38:15,993 your beautiful way you do your hair with 763 00:38:16,093 --> 00:38:19,563 those arrangements. And I figured we better do this 764 00:38:19,664 --> 00:38:21,165 to show our respect for you. 765 00:38:21,265 --> 00:38:22,967 I've heard that imitation is the highest 766 00:38:23,067 --> 00:38:25,102 form of flattery. So I feel particularly 767 00:38:25,202 --> 00:38:27,305 flattered. Thank you. Thank you and well 768 00:38:27,405 --> 00:38:30,307 also I think you've got a wonderful book that tells 769 00:38:30,408 --> 00:38:33,110 the history of the island and the restaurant and 770 00:38:33,210 --> 00:38:37,248 all your wonderful family members. It's a quick read 771 00:38:37,348 --> 00:38:39,016 and I've got a different amount of customers 772 00:38:39,116 --> 00:38:41,852 for a long time, a retired lawyer said he read it twice 773 00:38:41,952 --> 00:38:44,455 the same night and he ended up crying and laughing, 774 00:38:44,555 --> 00:38:47,091 depending on what he was reading. It's just a good 775 00:38:47,191 --> 00:38:49,694 story. Many of people in South Carolina we all had 776 00:38:49,794 --> 00:38:51,896 a myriad of experiences. And I think Billy Baldwin 777 00:38:51,996 --> 00:38:54,598 helped you with that and no one tells more about 778 00:38:54,699 --> 00:38:57,201 the South than he. Billy's a good storyteller. He 779 00:38:57,301 --> 00:38:59,937 really is. And Suzy if people want to know more about 780 00:39:00,037 --> 00:39:01,672 the wonderful products that are represented by 781 00:39:01,772 --> 00:39:04,175 these fabulous South Carolina people who have 782 00:39:04,275 --> 00:39:07,545 ideas. We have a brand new bright and shiny website 783 00:39:07,645 --> 00:39:11,649 you go to scscfa.org or you can pull up on the 784 00:39:11,749 --> 00:39:14,352 South Carolina Department of Agriculture's website. 785 00:39:14,452 --> 00:39:17,188 And we have a link. There are many fun things 786 00:39:17,288 --> 00:39:19,724 at the South Carolina Department of Agriculture's website. It's 787 00:39:19,824 --> 00:39:23,127 very diverse. Yes is it. Very informative and an 788 00:39:23,227 --> 00:39:25,363 organization of which we're very proud. Thank you 789 00:39:25,463 --> 00:39:27,565 both for coming and sharing all this with us 790 00:39:27,665 --> 00:39:31,335 today. We enjoyed it thank you so much both of you. Thank you. 791 00:39:31,435 --> 00:39:39,643 ♪ 792 00:39:39,744 --> 00:39:42,613 We want to thank the South Carolina Specialty Foods 793 00:39:42,713 --> 00:39:44,482 Association for bringing this wonderful family to 794 00:39:44,582 --> 00:39:47,318 our studio. I just can't get enough of South Carolina 795 00:39:47,418 --> 00:39:49,820 oysters so I think we're gonna have to make 796 00:39:49,920 --> 00:39:52,289 another trip to Hudson's on the Docks for an old 797 00:39:52,390 --> 00:39:53,190 fashioned oyster roast. 798 00:39:55,893 --> 00:40:06,504 ♪ 799 00:40:06,604 --> 00:40:09,774 We're at Hilton Head Island in South Carolina at 800 00:40:09,874 --> 00:40:12,777 Hudson's Restaurant with Andrew Carmines, the 801 00:40:12,877 --> 00:40:16,580 proprietor here getting ready to have the most 802 00:40:16,680 --> 00:40:20,084 fabulous South Carolina social event that exists. 803 00:40:20,184 --> 00:40:24,321 Yeah, the famed South Carolina Oyster Roast. 804 00:40:24,421 --> 00:40:28,058 And why are our oysters undoubtedly the best 805 00:40:28,159 --> 00:40:31,095 tasting ones you can get? Well, I think for a lot of 806 00:40:31,195 --> 00:40:34,632 reasons but I think for me the number one reason 807 00:40:34,732 --> 00:40:38,536 is that they are really briny or salty for the 808 00:40:38,636 --> 00:40:41,405 people that haven't heard that term before. We have 809 00:40:41,505 --> 00:40:44,909 very few fresh water, very, basically in Beaufort 810 00:40:45,009 --> 00:40:48,012 County no fresh water tributaries. So our 811 00:40:48,112 --> 00:40:52,983 salinity is very high and very seldom changes. A lot 812 00:40:53,083 --> 00:40:55,886 of people fuss because oysters tend to be 813 00:40:55,986 --> 00:40:59,690 cloistery and I think that's part of their charm 814 00:40:59,790 --> 00:41:02,459 personally. Because to me an oyster roast to me is a 815 00:41:02,560 --> 00:41:05,062 social event. And if you just ate nineteen big 816 00:41:05,162 --> 00:41:07,665 fat oysters right off the bat then you go home 817 00:41:07,765 --> 00:41:09,500 and where's the camaraderie? That's right 818 00:41:09,600 --> 00:41:12,069 and the storytelling. And it's a it's kind of like 819 00:41:12,169 --> 00:41:15,639 a puzzle too. Yeah. It's fun to try to get into those 820 00:41:15,739 --> 00:41:18,876 tricky ones. You know the fact 821 00:41:18,976 --> 00:41:21,412 that we have cluster oysters here is great. I 822 00:41:21,512 --> 00:41:24,515 mean there's such in such abundance in 823 00:41:24,615 --> 00:41:27,318 this region in Beaufort County. And then an oyster 824 00:41:27,418 --> 00:41:29,787 roast is just a great way to be able to 825 00:41:29,887 --> 00:41:32,156 enjoy something that's a lot harder to shuck as a 826 00:41:32,256 --> 00:41:36,260 single select oyster or shuck to fry. It's a really 827 00:41:36,360 --> 00:41:40,264 easy fun way to enjoy it in its simplest form. I 828 00:41:40,364 --> 00:41:42,733 also think this at the fact that our oysters aren't 829 00:41:42,833 --> 00:41:47,304 so huge to me is a plus. Because I like them as 830 00:41:47,404 --> 00:41:49,807 close to raw as possible and I want it to 831 00:41:49,907 --> 00:41:52,042 just kind of slip down my throat. 832 00:41:52,142 --> 00:41:55,779 A nice bite sized oyster is good. And I'll tell you, 833 00:41:55,880 --> 00:41:58,015 ten years ago, 834 00:41:58,115 --> 00:42:02,419 if we served an oyster that looked like this as 835 00:42:02,519 --> 00:42:05,222 an oyster on the half shell, somebody might 836 00:42:05,322 --> 00:42:07,291 complain that it's not big enough. 837 00:42:07,391 --> 00:42:09,994 That perception has changed a great deal. And I think 838 00:42:10,094 --> 00:42:13,030 people appreciate the flavor more than they do 839 00:42:13,130 --> 00:42:16,967 the size of the oysters. I think that's just a shift 840 00:42:17,067 --> 00:42:20,371 nationally, globally on people 841 00:42:20,471 --> 00:42:22,439 really wanting to know more about where their 842 00:42:22,539 --> 00:42:24,975 food comes from and are really invested 843 00:42:25,075 --> 00:42:27,077 in eating things that are really 844 00:42:27,177 --> 00:42:30,481 tasty. We talk about the R months as being our 845 00:42:30,581 --> 00:42:34,351 oyster months. And is there a good reason for that? Yes. 846 00:42:34,451 --> 00:42:37,054 Absolutely. And mari-culture's changed 847 00:42:37,154 --> 00:42:40,824 that to some degree. But what we kind of try 848 00:42:40,925 --> 00:42:44,495 to do here with oysters is they they're gonna be 849 00:42:44,595 --> 00:42:48,098 at their best when you get that first frost. 850 00:42:48,198 --> 00:42:51,735 So November, December and they're gonna stay great 851 00:42:51,835 --> 00:42:54,204 until all March. And the reason why is because the 852 00:42:54,305 --> 00:42:57,575 oysters metabolism in the winter slows down. That makes 853 00:42:57,675 --> 00:43:01,278 sense. And the meat clumps up. The oyster stores protein 854 00:43:01,378 --> 00:43:03,514 in the form of glycogen. And that oyster will 855 00:43:03,614 --> 00:43:06,784 plump up. And so you still get the brininess but 856 00:43:06,884 --> 00:43:11,121 you get a silkiness in texture as well. So that's going to be 857 00:43:11,221 --> 00:43:14,425 premium time is December, January, February the 858 00:43:14,525 --> 00:43:16,460 first part of March they're going to be the 859 00:43:16,560 --> 00:43:19,630 best. So even though from the standpoint of 860 00:43:19,730 --> 00:43:21,865 safety you might be able to eat them at other 861 00:43:21,966 --> 00:43:23,534 times, there's just no point in compromising 862 00:43:23,634 --> 00:43:25,970 flavor because it wouldn't be quite as good? 863 00:43:26,070 --> 00:43:28,405 90 percent of the oysters that I eat, I eat 864 00:43:28,505 --> 00:43:30,407 them in those months that I just mentioned. 865 00:43:30,507 --> 00:43:33,177 They're just, they're just so much better that time of year 866 00:43:33,277 --> 00:43:35,212 for us. Then we hear it's important to 867 00:43:35,312 --> 00:43:37,114 recycle the shells. Is that something that most 868 00:43:37,214 --> 00:43:39,450 of the restaurants have gotten on board with? 869 00:43:39,550 --> 00:43:41,952 A lot of are doing it now. There's a great local 870 00:43:42,052 --> 00:43:43,620 organization called The Outside Foundation that's 871 00:43:43,721 --> 00:43:45,522 actually spearheading some of that on the 872 00:43:45,622 --> 00:43:47,124 island. They're working with the Department 873 00:43:47,224 --> 00:43:50,561 of Natural Resources. We actually recycle 874 00:43:50,661 --> 00:43:53,564 our shells and put them out on our own leases. So if 875 00:43:53,664 --> 00:43:55,966 you eat oysters on the half shell at Hudson's. 876 00:43:56,066 --> 00:43:58,736 We take the top shell and most of the bottom shells, 877 00:43:58,836 --> 00:44:00,971 and we'll take them and put them out 878 00:44:01,071 --> 00:44:03,607 on our leases and they actually provide habitat for 879 00:44:03,707 --> 00:44:06,176 oysters that are reproducing in the wild. 880 00:44:06,276 --> 00:44:08,946 The the young oysters actually, a little free 881 00:44:09,046 --> 00:44:13,851 swimmer isn't it? Yeah the larval oysters are essentially, 882 00:44:13,951 --> 00:44:16,820 when they're, the male oyster and the female 883 00:44:16,920 --> 00:44:19,556 oyster, the egg and the sperm meet asexually in 884 00:44:19,656 --> 00:44:22,026 the water. A larval oyster is formed and the 885 00:44:22,126 --> 00:44:24,228 larval oyster sort of floats around in 886 00:44:24,328 --> 00:44:26,897 nothingness, consuming a buffet of algae for 887 00:44:26,997 --> 00:44:30,601 about 21 days and then grows a cement gland. 888 00:44:30,701 --> 00:44:33,037 And has one opportunity to attach to a hard 889 00:44:33,137 --> 00:44:35,906 object. Okay. Which in our neck of the woods, is 890 00:44:36,006 --> 00:44:38,976 almost always another oyster. And that's why we 891 00:44:39,076 --> 00:44:41,145 have oysters that grow in clumps and clusters. 892 00:44:41,245 --> 00:44:43,414 Well I sure am glad that these fellows found 893 00:44:43,514 --> 00:44:46,617 something hard to hold on to. And as hard as they may 894 00:44:46,717 --> 00:44:49,153 stay try to stay closed tonight, they're not going to 895 00:44:49,253 --> 00:44:50,788 stay closed for me. No, they're not. 896 00:44:50,888 --> 00:44:53,123 Andrew thank you so much. Thank you so much. 897 00:44:53,223 --> 00:45:22,386 ♪ 898 00:45:23,420 --> 00:45:25,722 No other place in the world has always just as 899 00:45:25,823 --> 00:45:28,125 good as South Carolina because they are so salty 900 00:45:28,225 --> 00:45:31,328 and yet they have so much flavor. Thank you for that 901 00:45:31,428 --> 00:45:33,831 wonderful evening. And now we're gonna visit with 902 00:45:33,931 --> 00:45:36,934 Terasa. And she's going to go down to a place 903 00:45:37,034 --> 00:45:39,369 that's renowned for having great South Carolina 904 00:45:39,470 --> 00:45:41,572 seafood, but they also have all the things 905 00:45:41,672 --> 00:45:45,142 that you need to cook it in your absolutely favorite way. 906 00:45:46,577 --> 00:46:32,956 ♪ 907 00:46:33,056 --> 00:46:34,691 If you want to learn about seafood, 908 00:46:34,792 --> 00:46:35,893 there's no better place than 909 00:46:35,993 --> 00:46:39,396 Murrells Inlet the seafood capital of South Carolina. 910 00:46:39,496 --> 00:46:42,766 With me, is Danny Springs of Harrelsons Seafood. 911 00:46:42,866 --> 00:46:44,868 Denny, Harrelsons is well known in the Grand 912 00:46:44,968 --> 00:46:48,105 Strand. What makes it so special? We are the 913 00:46:48,205 --> 00:46:50,607 oldest seafood market in the Murrells Inlet area, 914 00:46:50,707 --> 00:46:53,010 we've been around for a very long time. We work hand in 915 00:46:53,110 --> 00:46:55,245 hand with some of the local fishermen, shrimpers 916 00:46:55,345 --> 00:46:58,749 and crabbers in the area. Quite a rich history and we had 917 00:46:58,849 --> 00:47:01,451 the opportunity today to see that close working 918 00:47:01,552 --> 00:47:03,954 relationships with one local fisherman. That's 919 00:47:04,054 --> 00:47:07,257 right. We headed over we offloaded a local bandit 920 00:47:07,357 --> 00:47:10,961 boat full of grouper snapper, some porgy 921 00:47:11,061 --> 00:47:14,298 style fish, and a lot other mixed species. That is an 922 00:47:14,398 --> 00:47:17,301 incredible diversity of fish. That's right! 923 00:47:17,401 --> 00:47:19,469 Usually they stay out about three to four days at 924 00:47:19,570 --> 00:47:21,605 a time and you know they're 925 00:47:21,705 --> 00:47:24,775 regulated with different species they can catch. So 926 00:47:24,875 --> 00:47:26,843 they'll fill up whatever they can, head back in 927 00:47:26,944 --> 00:47:29,880 and we'll pack them out. 928 00:47:29,980 --> 00:47:32,850 So, you're going to take them from the dock, bring them 929 00:47:32,950 --> 00:47:35,352 back here and there's a sorting process. 930 00:47:35,452 --> 00:47:38,522 Can you elaborate? Sure. Everything is weighed by species 931 00:47:38,622 --> 00:47:40,757 That's other fishermen in the boat get paid. 932 00:47:40,857 --> 00:47:43,994 And once that's done, we'll sort that in our 933 00:47:44,094 --> 00:47:47,297 facility and then some of it stays here at the market. 934 00:47:47,397 --> 00:47:49,466 Some of it goes to local shops and restaurants. 935 00:47:49,566 --> 00:47:53,103 We do ship fish out to other markets as well. 936 00:47:53,203 --> 00:47:55,405 And fish is not the only seafood that you 937 00:47:55,505 --> 00:47:58,308 work with. I think we were able to see some shrimp 938 00:47:58,408 --> 00:48:00,744 happenings in the kitchen. That's right. We never 939 00:48:00,844 --> 00:48:03,513 know what's going to come in. Today we got a few 940 00:48:03,614 --> 00:48:07,050 boats in and some shrimpers as well as some crabbers. 941 00:48:07,150 --> 00:48:09,987 So, you have to be ready for whatever the day calls. 942 00:48:10,087 --> 00:48:13,490 You can't order out of the ocean, so you have to be ready 943 00:48:13,590 --> 00:48:15,659 for whatever shows up. Now, you pride yourself 944 00:48:15,759 --> 00:48:19,429 on being fresh, right? And, you have some also fresh 945 00:48:19,529 --> 00:48:22,699 items, but perhaps for those with a busier lifestyle, they 946 00:48:22,799 --> 00:48:25,035 need something a little more ready to serve? 947 00:48:25,135 --> 00:48:26,436 Right. We have a DHEC 948 00:48:26,536 --> 00:48:28,205 certified kitchen, We make all 949 00:48:28,305 --> 00:48:31,742 of our soups and chowders, handmade crab cake, crab 950 00:48:31,842 --> 00:48:36,546 dips, key lime pies, coleslaw. We do a lot of pre- 951 00:48:36,647 --> 00:48:39,216 prepared items that make it easy on your life when 952 00:48:39,316 --> 00:48:41,051 you want to be on vacation. 953 00:48:41,151 --> 00:48:42,686 My mouth is watering thinking of those 954 00:48:42,786 --> 00:48:45,622 delicious crab cake, lady crab cakes. They are 955 00:48:45,722 --> 00:48:48,158 good and easy. You just take them out and warm 956 00:48:48,258 --> 00:48:49,893 them in a little bit of butter. 957 00:48:49,993 --> 00:48:52,162 And you have some other products, as well. That 958 00:48:52,262 --> 00:48:54,631 might be seafood related to kinda help spice 959 00:48:54,731 --> 00:48:57,467 things up. Right. We do offer Low Country boils 960 00:48:57,567 --> 00:49:00,203 that have been pre-prepared and bagged. You could 961 00:49:00,304 --> 00:49:02,572 take that back seven minutes prepare time and 962 00:49:02,673 --> 00:49:05,742 your fresh shrimp, sausage, corn, onions, 963 00:49:05,842 --> 00:49:08,545 potatoes all of it's in one package. You don't have to 964 00:49:08,645 --> 00:49:11,148 type up your time in the kitchen. Doesn't get much 965 00:49:11,248 --> 00:49:13,550 easier than that. We make it pretty easy. You know 966 00:49:13,650 --> 00:49:15,919 and you don't just cater to people either. I saw 967 00:49:16,019 --> 00:49:18,121 that you have a special product geared for our 968 00:49:18,221 --> 00:49:20,190 pets. That's right. You can't forget about man's 969 00:49:20,290 --> 00:49:23,327 best friend. So, we take some of the fish 970 00:49:23,427 --> 00:49:26,196 skins that we bring off of the groupers and salmon 971 00:49:26,296 --> 00:49:29,099 snapper and we'll bring those down to a nine 972 00:49:29,199 --> 00:49:30,500 or eight percent moisture level 973 00:49:30,600 --> 00:49:32,836 in our de-hydrator and we use them as 974 00:49:32,936 --> 00:49:35,906 fish skin pet snacks. A good way to get some protein in 975 00:49:36,006 --> 00:49:38,608 your animal. And it also reduces 976 00:49:38,709 --> 00:49:42,145 the waste that you have. Yeah, absolutely. I think I 977 00:49:42,245 --> 00:49:44,581 better pick up some and bring back to my girls 978 00:49:44,681 --> 00:49:47,250 or they might be a little upset. Yeah, you'll be getting the 979 00:49:47,351 --> 00:49:49,986 hairy eyeball if you come home with out them. 980 00:49:50,087 --> 00:49:51,855 I'm sure our viewers are wanting to know 981 00:49:51,955 --> 00:49:54,424 even more, where can they learn more about Harrelsons? 982 00:49:54,524 --> 00:49:56,893 The best thing to do is give us a call. 983 00:49:56,993 --> 00:50:00,397 We're glad to tell you what came in that day. 843-651-5707. 984 00:50:00,497 --> 00:50:03,033 is the number or you can visit 985 00:50:03,133 --> 00:50:08,338 us on the web at www.localscseafood.com 986 00:50:08,438 --> 00:50:11,041 So, you have it, Harrelsons seafood in Murrells Inlet. 987 00:50:11,141 --> 00:50:13,910 A quaint fishing village known for its seafood. 988 00:50:23,453 --> 00:50:24,621 Thank you so much Terasa. 989 00:50:24,721 --> 00:50:26,390 Now we know another place that we 990 00:50:26,490 --> 00:50:28,592 need to stop and when we're in the neighborhood. 991 00:50:28,692 --> 00:50:31,361 And, we're going to visit with a friend of mine, Rocky 992 00:50:31,461 --> 00:50:33,764 Magwood. He's married to my dear friend with the Ruthie 993 00:50:33,864 --> 00:50:36,500 Lacey's daughter Eliza, and they have a little boy named Cam 994 00:50:36,600 --> 00:50:39,202 Rocky is about the seventh generation in his 995 00:50:39,302 --> 00:50:42,606 family that is just knows how to do everything in 996 00:50:42,706 --> 00:50:45,142 the ocean. And we're going to go oystering with 997 00:50:45,242 --> 00:50:48,445 somebody who really knows about oystering. 998 00:50:50,347 --> 00:50:53,517 We're at Little Bull's Island, which has been in the Magwood 999 00:50:53,617 --> 00:50:55,185 family for generations and 1000 00:50:55,285 --> 00:50:58,221 generations, a land grant from the king. 1001 00:50:58,321 --> 00:51:00,957 And I'm with Clarence Augustus Magwood 1002 00:51:01,057 --> 00:51:03,693 the fourth A.K.A. Rocky. Rocky we've had a 1003 00:51:03,794 --> 00:51:06,963 wonderful time today, oystering with you. 1004 00:51:07,064 --> 00:51:09,966 What is it about this part of South Carolina that makes it 1005 00:51:10,066 --> 00:51:12,502 a real good place for oysters and clams and all 1006 00:51:12,602 --> 00:51:14,638 those things that go along with it? Well, 1007 00:51:14,738 --> 00:51:17,541 you don't have many big rivers that flow here. 1008 00:51:17,641 --> 00:51:20,143 You have to main inlet that brings the salt water 1009 00:51:20,243 --> 00:51:23,814 fresh in and brings all the stuff from ocean in. 1010 00:51:23,914 --> 00:51:27,451 It just brings all the salt water here. It's pure salt 1011 00:51:27,551 --> 00:51:30,787 water. It's not nothing with no pollution or anything. 1012 00:51:30,887 --> 00:51:34,524 So, the oysters have a high salty taste and there's 1013 00:51:34,624 --> 00:51:37,093 a kind of a sweetness that goes with them too. 1014 00:51:37,194 --> 00:51:39,996 It's a unique sweet taste that comes with them from here. 1015 00:51:40,096 --> 00:51:42,365 A lot of people don't get that 1016 00:51:42,466 --> 00:51:45,669 sweet taste. The only time you can get that 1017 00:51:45,769 --> 00:51:49,539 sweet taste is if you eat them raw, in which you can eat a few. 1018 00:51:49,639 --> 00:51:51,508 Whenever you taste it it's just different. 1019 00:51:51,608 --> 00:51:55,178 And we're not sure what the sweet taste is but 1020 00:51:55,278 --> 00:51:57,881 the salt is very salty. And because they're right 1021 00:51:57,981 --> 00:52:01,284 here and straight in the inlet of the inlet here. 1022 00:52:01,384 --> 00:52:04,454 And the shellfish actually contribute to 1023 00:52:04,554 --> 00:52:07,023 the health of the water in some way. Don't they? 1024 00:52:07,124 --> 00:52:10,160 Yes. Actual oysters and clams are actually filters of 1025 00:52:10,260 --> 00:52:13,663 the ocean. They're one part of it, you know, 1026 00:52:13,763 --> 00:52:17,167 cleaning the ocean up and keeping it clean and pure. 1027 00:52:17,267 --> 00:52:20,837 They like all that pluff mud. It's full of nutrients for them. 1028 00:52:20,937 --> 00:52:23,507 Yep. They love all the stuff that comes off of 1029 00:52:23,607 --> 00:52:28,645 it and the stuff that's in it. They love eating around it, 1030 00:52:28,745 --> 00:52:31,314 Stuff that surround it. Then the clams are in a 1031 00:52:31,414 --> 00:52:34,518 different part of this ecosystem. Explain about 1032 00:52:34,618 --> 00:52:36,319 where they are found. Well, usually 1033 00:52:36,419 --> 00:52:39,656 you find a clam and a drain in the middle of a small 1034 00:52:39,756 --> 00:52:42,559 creek. You know around the areas that have little 1035 00:52:42,659 --> 00:52:46,162 drains and stuff. And what you do is - we usually 1036 00:52:46,263 --> 00:52:49,699 put a lot of shell back and the shells help the 1037 00:52:49,799 --> 00:52:52,502 larva from the clam. And the seedling clams 1038 00:52:52,602 --> 00:52:55,205 can catch and have a place where they don't wash 1039 00:52:55,305 --> 00:52:57,807 out to the main creeks. They stay in the little 1040 00:52:57,908 --> 00:53:02,546 creeks and feed back. And then what are the 1041 00:53:02,646 --> 00:53:06,449 challenges that you've seen in your career that 1042 00:53:06,550 --> 00:53:08,351 that you're facing, because we want this to 1043 00:53:08,451 --> 00:53:11,388 stay a sustainable crop down here. 1044 00:53:11,488 --> 00:53:14,191 Well, it's just different things you know, 1045 00:53:14,291 --> 00:53:16,993 we have pollution that we worry about and different 1046 00:53:17,093 --> 00:53:18,662 things like that. Just different kinds of 1047 00:53:18,762 --> 00:53:21,331 pollution. And we just make sure that everybody, if 1048 00:53:21,431 --> 00:53:24,334 you see any trash, we try to pick it up and get it 1049 00:53:24,434 --> 00:53:26,636 out of the water as fast as we can if we 1050 00:53:26,736 --> 00:53:30,040 see anything's that's polluted. And then you have sand moving 1051 00:53:30,140 --> 00:53:32,375 in now. We're worried about the 1052 00:53:32,475 --> 00:53:35,745 sand. And what's the reason for that Rocky? 1053 00:53:35,845 --> 00:53:39,182 The sand is like if we swallow sand and an oyster 1054 00:53:39,282 --> 00:53:42,919 swallows it, it actually digests it just like we do. 1055 00:53:43,019 --> 00:53:46,189 And the sand goes in there and it breaks down the oyster 1056 00:53:46,289 --> 00:53:49,125 and hurts it and kills it. It makes it weak so that 1057 00:53:49,225 --> 00:53:51,061 something else will eat it. So, the beach 1058 00:53:51,161 --> 00:53:53,163 re-nourishment where the sand doesn't stay where we 1059 00:53:53,263 --> 00:53:55,799 want it to, sometimes that's causing problems. 1060 00:53:55,899 --> 00:53:58,868 And then all the other storms too, that, 1061 00:53:58,969 --> 00:54:02,505 just a like Storm Matthew and the great storm that 1062 00:54:02,606 --> 00:54:05,208 came through last year. And all the fresh water 1063 00:54:05,308 --> 00:54:08,311 that comes through. We're not used to having all 1064 00:54:08,411 --> 00:54:09,913 these different things that were not 1065 00:54:10,013 --> 00:54:14,250 used to having here. It's hurting the oysters. 1066 00:54:14,351 --> 00:54:17,020 We know the pluff mud is good for the oyster, 1067 00:54:17,120 --> 00:54:18,722 but I don't like a lot of 1068 00:54:18,822 --> 00:54:21,258 pluff mud on my oyster when I'm eating them. 1069 00:54:21,358 --> 00:54:23,026 Let's talk about how you clean them. 1070 00:54:23,126 --> 00:54:25,695 Y'all go through a lot of trouble I made a box 1071 00:54:25,795 --> 00:54:28,698 where the box drains the water back into the creek 1072 00:54:28,798 --> 00:54:32,168 and you sit there and you take a two inch pump down to a 1073 00:54:32,269 --> 00:54:35,538 three quarter inch hose, and it's reduced down to give it 1074 00:54:35,639 --> 00:54:39,376 plenty of pressure. And it'll wash in place and so it gets 1075 00:54:39,476 --> 00:54:42,846 all the mud off and it rolls them back and you can get 1076 00:54:42,946 --> 00:54:45,582 everything nice and clean. And that also 1077 00:54:45,682 --> 00:54:48,418 recycles those nutrients right back into the creek. 1078 00:54:48,518 --> 00:54:50,887 Anything, any kind of, you know, little crab or 1079 00:54:50,987 --> 00:54:54,090 anything that's living on that oyster is actually 1080 00:54:54,190 --> 00:54:56,092 flowed off by that and it's pushed back 1081 00:54:56,192 --> 00:54:59,129 into the water. So that's just another aspect of the 1082 00:54:59,229 --> 00:55:02,032 sustainable way that y'all are doing all this harvesting. 1083 00:55:02,132 --> 00:55:04,534 And it's making sure we're keeping our place you know safe 1084 00:55:04,634 --> 00:55:07,704 from the environment. Well, we've got these 1085 00:55:07,804 --> 00:55:10,640 great cleaned oysters sitting in the boat. And I wondered 1086 00:55:10,740 --> 00:55:12,909 where they're going. They're going to go to Arts 1087 00:55:13,009 --> 00:55:14,911 Bar and Grill. And we're going to have some. 1088 00:55:15,011 --> 00:55:17,414 Well, I'm getting kind of hungry. I think we better 1089 00:55:17,514 --> 00:55:20,617 load up that boat and go back to town. That sounds good to me. 1090 00:55:20,717 --> 00:55:42,405 ♪ 1091 00:55:42,505 --> 00:55:43,873 It sure is fun to have 1092 00:55:43,973 --> 00:55:46,409 an oyster man in the family, even if it is 1093 00:55:46,509 --> 00:55:48,545 just through your good friend. Thank you, Rocky. 1094 00:55:48,645 --> 00:55:50,880 And we've enjoyed all the oysters for many years since 1095 00:55:50,980 --> 00:55:53,049 you've come into our lives. I want to thank 1096 00:55:53,149 --> 00:55:54,784 all of y'all for joining us tonight. 1097 00:55:54,884 --> 00:55:57,454 I want to thank everybody who helped us put this show 1098 00:55:57,554 --> 00:56:00,256 together. We have such a good time visiting in South Carolina. 1099 00:56:00,356 --> 00:56:02,792 I sure hope you're gonna be with us next Tuesday, 1100 00:56:02,892 --> 00:56:05,328 right at seven for more of Making it Grow. 1101 00:56:15,739 --> 00:56:17,073 Making it Grow is brought 1102 00:56:17,173 --> 00:56:19,876 to you in part by the South Carolina Department 1103 00:56:19,976 --> 00:56:23,046 of Agriculture. Certified South Carolina grown 1104 00:56:23,146 --> 00:56:26,449 helps consumers identify find and buy South 1105 00:56:26,549 --> 00:56:29,886 Carolina products. McLeod Farms in McBee 1106 00:56:29,986 --> 00:56:32,856 South Carolina. This family farm offers 1107 00:56:32,956 --> 00:56:35,392 seasonal produce including over 22 1108 00:56:35,492 --> 00:56:38,661 varieties of peaches. Additional funding 1109 00:56:38,762 --> 00:56:41,931 provided by International Paper and the South 1110 00:56:42,031 --> 00:56:44,300 Carolina Farm Bureau Federation and Farm 1111 00:56:44,401 --> 00:56:45,401 Bureau Insurance.