This Week on Good Food: Portland’s Vegan Strip Club, Shucking Oysters with Liquid Nitrogen

Anjana Shanker, a research and development chef at Nathan Myhrvold’s Modernist Cuisine lab, demonstrates how to shuck oysters with liquid nitrogen.

This week, we bring you a special edition of Good Food from the Pacific Northwest. In Portland, Oregon we visit with ice cream entrepreneurs Kim and Tyler Malek and interview Chef Jenn Louis about her chef’s collaboration with the Malek’s ice cream shop Salt & Straw. Gabriel Rucker dishes on his love of mustard and why he nicknamed his Portland restaurant The Dirty Bird. Plus, Producer Gillian Ferguson describes our field trip to the world’s only vegan strip club. We drive north to the Skagit Valley where Dr.Stephen Jones explains why he decided to leave the commodity wheat business, Jack Jenkins demos his exercise bike turned grain mill and Kiko Denzer tells Evan Kleiman how she can build a clay oven in her backyard. We record the market report from the road in Mount Vernon, Washington where local farmer Kai Otteson is growing row crops and cabbage seeds and Beverly Lenning is cultivating some of the best berries you’ve ever tasted. We finish the trip in Seattle where“Oyster Bill” Whitbeckdescribes the history of shellfish farming in the Pacific Northwest and Anjana Shanker, a research and development chef for Nathan Myhrvold’s Modernist Cuisine lab, shows us how to shuck oysters with liquid nitrogen.