Everyone remembers their first time . . . eating raw oysters, that is. Why, this garrulous gourmand was but a callow underclassman at UNC-Chapel Hill, when during a fall break I was invited to an oyster shuck thrown by some rowdy fellows with whom I shared courses. With kegs flowing freely, bevies of coeds about, and bushels of oysters and clams on hand, it wasn't long before the crowd was filled to bursting with shellfish and brew. The last thing I recall before blacking out was reenacting John Belushi's... More >>>