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Content provided by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.
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Chef Andrew Gruel with “Ask the Chef”

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Manage episode 502488266 series 1192835
Content provided by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable, regenerative and high in protein. Oysters can be grown domestically as a cash crop encouraging domestic production of seafood. Chef Andrew will revisit the tasty bivalves.

  continue reading

2003 episodes

Artwork
iconShare
 
Manage episode 502488266 series 1192835
Content provided by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

Oysters as a standard on restaurant menus continue to grow in popularity. A bonus is that they are sustainable, regenerative and high in protein. Oysters can be grown domestically as a cash crop encouraging domestic production of seafood. Chef Andrew will revisit the tasty bivalves.

  continue reading

2003 episodes

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