Earlier this summer, I traveled to lower Alabama for a day with Lane Zirlott, owner and founder of Murder Point Oysters.
Many of you know Murder Point — they’re top on the menu at Easy Bistro’s raw bar.
Here’s the story behind them.
Murder Point has “redefined” the Southern oysters, becoming the Alabama oyster farm known from coast to coast and across the continent.
All from the heart of rural Alabama.
Beginning on Sunday, July 12, Food as a Verb is publishing a two-part series on the Southern Alabama oyster.
Here is our opening interview podcast with Lane, exclusively for all paying members of The Table.
