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OYSTERS ARE SEXY. LET’S AGREE ON THAT RIGHT AWAY.But there’s much more to the oyster than simply its legendary power as an aphrodisiac. And that’s what you’ll find inside this charming field guide to oysters by oyster purveyor and champion shucker Patrick McMurray. Rich in history and lore, CONSIDER THE OYSTER weaves together anecdotes from the author’s experiences as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse (and a minimum of personal injury!) to planning an oyster party, finding the best oyster bars and ordering hard-to-get bivalves on the Internet.You’ll also meet the people who grow and export oysters — from the coast of Ireland to the shores of Cape Cod and everywhere in between — and you’ll find yourself longing to taste some of the more than fifty varieties that McMurray details with loving enthusiasm. Wellfleets, Malpeques, Irish Flats, Fines de Claires, Royal Courtesans... They’re all here, just waiting to be discovered and savored as never before.

OYSTERS ARE SEXY. LET’S AGREE ON THAT RIGHT AWAY.But there’s much more to the oyster than simply its legendary power as an aphrodisiac. And that’s what you’ll find inside this charming field guide to oysters by oyster purveyor and champion shucker Patrick McMurray. Rich in history and lore, CONSIDER THE OYSTER weaves together anecdotes from the author’s experiences as a restaurateur and competitive shucker with practical information on everything from opening oysters with finesse (and a minimum of personal injury!) to planning an oyster party, finding the best oyster bars and ordering hard-to-get bivalves on the Internet.You’ll also meet the people who grow and export oysters — from the coast of Ireland to the shores of Cape Cod and everywhere in between — and you’ll find yourself longing to taste some of the more than fifty varieties that McMurray details with loving enthusiasm. Wellfleets, Malpeques, Irish Flats, Fines de Claires, Royal Courtesans... They’re all here, just waiting to be discovered and savored as never before.

Women have been the mainstay of the grueling, seasonal canning industry for over a century. This book is their collective biography—a history of their family and work lives, and of their union. Out of the labor militancy of the 1930s emerged the United Cannery, Agricultural, Packing, and Allied Workers of America (UCAPAWA). Quickly it became the seventh largest CIO affiliate and a rare success story of women in unions.Thousands of Mexican and Mexican-American women working in canneries in southern California established effective, democratic trade union locals run by local members. These rank-and-file activists skillfully managed union affairs, including negotiating such benefits as maternity leave, company-provided day care, and paid vacations—in some cases better benefits than they enjoy today. But by 1951, UCAPAWA lay in ruins—a victim of red baiting in the McCarthy era and of brutal takeover tactics by the International Brotherhood of Teamsters.

Women have been the mainstay of the grueling, seasonal canning industry for over a century. This book is their collective biography—a history of their family and work lives, and of their union. Out of the labor militancy of the 1930s emerged the United Cannery, Agricultural, Packing, and Allied Workers of America (UCAPAWA). Quickly it became the seventh largest CIO affiliate and a rare success story of women in unions.Thousands of Mexican and Mexican-American women working in canneries in southern California established effective, democratic trade union locals run by local members. These rank-and-file activists skillfully managed union affairs, including negotiating such benefits as maternity leave, company-provided day care, and paid vacations—in some cases better benefits than they enjoy today. But by 1951, UCAPAWA lay in ruins—a victim of red baiting in the McCarthy era and of brutal takeover tactics by the International Brotherhood of Teamsters.