Another highlight of the Thanksgiving trip west: gorging on raw oysters with my dad. Whole Foods had six different varieties on sale at coastal prices, and, since he was buying, we split five dozen over two nights, narrowing the six down to our favorite three for the second round.
It seemed a little crazy eating shellfish at the foot of the Rockies, but I comforted myself with the thought that oysters have been shipped live inland for well over a century (packed in ice, they stay alive for long periods of time). So unlike the fish flown in overnight from the west coast or Hawaii that local chefs here in Kalamazoo proudly avail themselves of (in our farm-to-table restaurants no less), oysters can, at least in principle, be sustainably consumed pretty far inland.
Thankfully I didn’t have to eat real rocky mountain oysters.