Best of the West: Sweden by the Sea

Oysters always taste best when you open them yourself,” says Hanna Thorén Karlsson, as she throws a thick blond braid over her shoulder and grabs a bivalve from a bed of seaweed. With a move that would bloody a lesser shucker, she slices the oyster in half. “The first rule of shucking oysters,” she adds, “is that you need a good glove.

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