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How to eat raw oysters


“When you’ve carefully sourced fresh oysters, the best way to taste them is to keep condiments as simple as possible,” says Monberg. She eats hers with just a few drops of lemon—but for those looking to mix it up, she rec- ommends these three classic pairings.


MIGNONETTE


Add chopped shallots and a hit of freshly cracked black pepper to some red wine vinegar, and you’ve got yourself a basic mignonette. From there, get creative with different vinegars, white pepper, or a squeeze of lime.


HORSERADISH The grassy bite of freshly grated horseradish is a great complement to the fruity saltiness of a fresh raw oyster.


BREAD AND SALTED BUTTER Make like the Europeans do, and eat your oysters with slices of thick and chewy bread (brown or white) topped with farmstead butter and salt.


—Reno Keoni Franklin


chairman of the kashia band of pomo indians of stewarts point rancheria


The newly established Kashia Coastal Reserve in Northern California restores ocean- front land to the native Kashia people, forced inland more than a century ago. The reserve’s bluffs and redwoods will allow the tribe to resume traditional gathering and forestry practices—while the public gains access to dramatic Pacific vistas through an extension of the California Coastal Trail.


WATCH THE VIDEO@ TPL.ORG/KASHIA


FIRST LOOK · 19


rina jordan


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