Getting educated about the importance of the Oyster Recovery Partnership

As we start to shuck and enjoy 26 oysters, 26 ways in 26 days, please allow Damye Hahn of Faidley Seafood in Lexington Market and James Bond of Living Classrooms to educate you about the power of the Oyster Recovery Partnership to restore the Chesapeake Bay and make the water cleaner and the crabs to thrive and grow bigger and tastier.

SUMMARY KEYWORDS

oysters, crab cakes, eat, baltimore, years, people, maritime, parmesan, bridge, big, event, new orleans, judges, week, grilled, maryland, orioles, friends, filter, food

SPEAKERS

Nestor Aparicio, Damye Hahn, James Bond

Nestor Aparicio  00:00

James Bond is serious for living classrooms, foundation. It’s all brought to you by our friends at the Maryland lottery in conjunction with Jiffy Lube MultiCare. The bridge, I want to talk to you about boats and bridges and water. Inconceivable. What happened with the paper? I mean, how many times you’ve taken a boat underneath of that bridge on the way out of Baltimore? And it’s really brought a national, if not International, focus on what happens here. I’m shocked when I go places this year as a Baltimorean, when I say, Hey, I’m from Baltimore, like, oh my god, the bridge that it really and this is going to be a story and a challenge for us over the next three to five years to put that thing back together. But, you know, I’m sure you shed a tear like all of us, because that bridge is a part us. Yeah,

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James Bond  00:46

no, we’ve been under that bridge and over that bridge hundreds of times, and, yeah, it was a real tragedy. And we were speaking about that earlier today. You know, six lives were lost and and at the same time, it’s, it’s a demonstration of the resiliency of Baltimore, because that bridge will be built in the next three, four years. In fact, we’ve, we’ve gotten some funding to have job training along the Baltimore waterfront, and we hopefully are training some people that are going to help rebuild the bridge. And so living classrooms will be involved with that. And and one day, there will be another bridge there,

Nestor Aparicio  01:17

and your boat will go under it, yes, sir, and then back under it again. Always, always. James Bond here, please support the living classrooms foundation. I want to support you. Get your proper crab cake down here. I’m sorry we missed connected to Fells Point, but I love that I drag you down here to faith. Now you’re here for the for the grand opening. Things that move the city forward. These markets, yeah,

James Bond  01:37

they’re great well, and you got to love these new the new market here, Lexington, Lexington market and the new digs for failies. And failies has been an institution in Baltimore for, gosh, how many decades? Well, if

Nestor Aparicio  01:49

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you want to see vibrancy, come down here at lunchtime. I come down here lunchtime every couple weeks to the show. If you’re like, what’s going on in Baltimore, I’m like, look at it. I mean, people still want to be here. It’s still as great as we ever thought it was going to be. Yes, sir. We got to get the baseball team going and football team going here. Thank you for all you do and all the oh, look see, right when the segment ends, thank you. It’s crack pick. You got anything you want to say about oysters? What do you know about oysters? James, we do

James Bond  02:14

a lot with oysters every day we have we’re working with oysters on our ships that are out with kids. We got 100 students out on on the lady Maryland’s and the skip Jack sigsby and the buy boat, Mildred Bell today, and oyster working with the oysters is what we do with kids every day. And so it’s

Damye Hahn  02:30

and it’s such a great education. Jamie’s

Nestor Aparicio  02:32

here. Look out.

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James Bond  02:33

That’s a hell of a crab cake.

Nestor Aparicio  02:35

Oh, here, let me put this, keep that right in the sunshine. There for you. I’m doing this crazy oyster tour, and he’s Mr. Water guy. Do you want to give just a little bit of like, how this oyster tour happened? She brought me fried oysters. Nice that 18 months ago, and I’d never had a fried oyster in my life. And you’d say, well, why is that? And I’m thinking, well, where would I be to get one? Because oysters, even when you’re catering an event like maritime magic, you’re just shucking them. You’re not frying them on scene. And I eat for all oysters at maritime magic every year, you always have somebody there doing that, but prepared oysters, whether it’s the char grill that I had for the first time at New Orleans at the Super Bowl 12 years ago, at what’s that? Whatever that place that in the Hilton that serves them, and I had never had an oyster grill with the butter and the garlic until then. And I’m thinking, I’ve never really had an oyster I don’t like so you have set me, although somebody tried to give me one on a deviled egg. Now, you know, I wouldn’t eat that a raw one on a no, they do an oyster fritter deviled egg thing at the Urban oyster, it sounds good to me. I don’t like deviled eggs. That’s that’s not my thing.

Damye Hahn  03:43

But okay, but this oyster, she started

Nestor Aparicio  03:47

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in on me, educating me, because that’s her role is, to be the den mother and to make me smarter school s rock. And she gives me the oysters, and I’m eating, and I’m like, That’s delicious. It’s like fried chicken, but it’s like that. And tender, she started saying, Well, you do know the oysters are the reason these crab cakes look as good as they do. And I’m like, Danny, what do you oysters have to with the crab cakes? And then you said

Damye Hahn  04:11

they oxygenate the bag. Well, they also filter the bag. Okay, so keep going filter. So they said they they are the filter for the for the whole, actually, the ocean too. I mean, but ecosystem, yes, all the estuaries, wherever there’s oysters, they’re filtering the water constantly. That’s what they do. They’re there. They’re a water filter. And because they filter it, there’s less pollution. Less pollution means more fish. More fish mean more oysters. I mean more crabs. I mean the whole the whole thing is a cycle. We didn’t realize that we were such a big oyster town, Baltimore was, and this is canning of oysters from the World Center, from the early 1800s

Nestor Aparicio  04:57

so you speak of it as. Knowing it. Yeah, I didn’t know this stuff. And

Damye Hahn  05:02

Baltimore for hundreds, hundreds, 150 years, we took out all our oysters out of the Chesapeake Bay, and they all left this harbor. And I mean, we have pictures, old photos, of mounds and mounds of oysters all down here, but before the harbor was even there, that harbor is built on oyster shells. There’s all back filled in oyster shells.

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James Bond  05:23

And when you think back to when Captain John Smith, who was the first, you know, European to come into the Chesapeake Bay, they were having trouble navigating around all they were hitting mounds of oysters. And to your point about how the oysters filter the bay back in, you know, hundreds of years ago, the bay would be totally filtered within two days, yes, because of all the oysters that lived in the bay. So it was just much cleaner. It was clear water. It was very straight

Damye Hahn  05:49

down, a lot more grass. You’re

Nestor Aparicio  05:52

talking 100 years ago.

James Bond  05:53

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It’s more probably 200 300 years ago. Yes, a while ago, but the

Damye Hahn  05:57

and now it takes the oyster population close to a year to get filtered through one time? Yeah, I think we’re closer to six months now.

James Bond  06:06

I mean, there’s a whole effort to that. The Chesapeake Bay Foundation, other organization living classrooms, been involved to repopulate oyster beds.

06:16

Beds? Well, this

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Nestor Aparicio  06:16

is where she fed me the fried oysters over the old location, I ate it. And she says, Why do you think we? We, we have a shell. Look back shell recycling. And I’m thinking, well, they have that at Costas, too. And every place I’ve ever been where there’s been an oyster, they’ve separated the shells. And I’m like, I thought that was like recycling, the way I recycle my plastics. About that, that’s a whole

James Bond  06:40

substrate that the baby spat oyster need to attach to. So around Fort Carroll, I

Nestor Aparicio  06:45

didn’t know I don’t think a lot of people know this, no,

Damye Hahn  06:48

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but we didn’t know it for years. We didn’t actually know it until 1940s maybe late 30s, because we were taking them all out and we were using them for other things. We were grinding them up and making calcium tablets. And we were making chicken feed. And we were we were building. We were making bricks. You can go down Annapolis, and all the bricks have pieces of maybe like that. We were making driveways. We were making everything out of them. And we didn’t realize that without putting them back into the bay, all we had is mud on the bottom. And with the mud, those the baby oyster can’t live on the mud. It has to, it has to land on another shell in order to spat. And when it does, spat, then they grow on each other, and literally, when they pick them out, they have to chip them apart. So oyster don’t like come as a little individual swimming.

James Bond  07:35

You know, they start off as plankton, but they have to eventually find something to attach to, to the oyster bed. So around you talked about where the Key Bridge is. There’s fort Carroll there. There’s right short right outside the key bridge that was built by Robert E Lee, who was an engineer back before the Civil War. So fort Carroll’s been there a long time, and so starting 32 years ago, living classrooms began to, with the help of students, take and put oyster shells, and then baby oysters around Fort Carroll, and then, working with CBF and other organizations, it

Nestor Aparicio  08:11

becomes an oyster rock, basically, well,

James Bond  08:12

it becomes an oyster bed, yes, totally surrounded. Now, we don’t eat those oysters, just because I’m not sure how healthy they would be, you know, in that location. But as far as from a filtering standpoint, they’re amazing. They’re big, huge oysters that come out of there. So just this past week, we had Baltimore City students on Mars ships taking these bag full of little baby oysters, bat and bunch of shell and putting them out there. So

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Nestor Aparicio  08:35

that’s why I brought you by today. I knew he would know as much about that’s why Atlanta knows a lot more than well. But I mean, between both you, I don’t know any of this, and the part about eating it, and the part about where these farmers come from all over the state, I’m going to be at the B and O Railroad Museum next Thursday as part of their big gala. Is right before your big gala, and it’s the oyster recovery Partnership, which I’m trying to promote them all month to they’re great because I’ve been eating these crab cakes. I’ve been taking these crab cakes for myself without proper by the way, she brought oysters by. Let me get in here. What is this all about? Amy, look at this is the real oyster tour. Now we’re doing a

Damye Hahn  09:14

real thing. So those are the grilled oysters. Now these are all they’re the smaller ones. They’re, they’re farm raised oysters. Those are from fallen pines. You know fallen pines? Wonderful guy, great, great oyster farm. Nice and salt. I think

Nestor Aparicio  09:28

I’m going to interview him on third I think he’s coming up as being, oh through the event next Yes, he is. I’m having seven or eight farmers on next week from all over the state. Oh, good. I have a good from from St Mary’s in Hollywood and down by in that area. And then the Chincoteague, or, you know, the the eastern shore, and then the Southern, he’s part Eastern, sure,

Damye Hahn  09:49

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yoland pines is down by Chincoteague, yeah,

Nestor Aparicio  09:51

yes. Why? There’s several. I mean, you know, it’s the bay, right? But these, these are creatures are coming right out of this water here. Yes,

Damye Hahn  09:58

yes. What do you make? And what.

Nestor Aparicio  09:59

What are we talking about?

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Damye Hahn  10:01

Is we have garlic butter and Parmesan. Can

Nestor Aparicio  10:04

I steal his fork? I’m

Damye Hahn  10:05

gonna steal your fork. And then we have, we have, you can have some too. We’ll get a grab another fork, and then we have an Oysters Rockefeller. That’s our Rockefellers. Your

Nestor Aparicio  10:14

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Rockefeller has bacon on it. It does. I haven’t had a bacon oyster yet? No, I’ve had oysters

Damye Hahn  10:23

on bacon’s on horseback. I’m 40 angels on horseback. That’s what they called. I mean, we’re talking about 100 year old recipe now, angels on horseback, that is, that is bacon wrapped around the oyster and then it baked. Wow,

Nestor Aparicio  10:36

I haven’t had one of those yet. So today’s day 14 of the Maryland oyster tour. This is what I am and we’re doing. These are considered grilled, right? These are over an open grilled, or they bait. No, they’re not. They go under a broiler. Under a broiler, okay, grilled. So this is going to be more like that, New Orleans style, but I see is that cheese on there? Yes, I went into I want to plug all these place. I want the Dylan’s oyster cellar in Hamden. Last Thursday before the Pearl Jam show. I was alone. My wife didn’t go. I went in and I got the roasted oysters, and I did the video that I’ve been doing every day, that you’ll find out there. All of it brought to you by our friends at curio wellness, as well as our friends at Liberty pure solutions. And I was eating the oyster, and I’m like, That’s so cheesy and delicious. And I ate another one. I’m like, I can taste the cheese. They want a damn bit of cheese in it. It was bread crumbs and garlic, and the bread crumbs were ground down that it looked like a Parmesan cheese, and it was buttery. So it had this I’ve been eating stuff. I had an egg Benedict, oyster fritter at the Urban oyster last Sunday with my wife. This is where I almost got the deviled egg. My wife said, you’re getting it. I said, Damien is in Italy having a good time. I do not want to disturb her mojo by eating a deviled egg without her, because I don’t want so I but I ordered there. I wasn’t going to order it. I’m like, eggs and oysters, that’s a little weird. I’m like, Well, I’m here to be weird. And so I ordered it. I

James Bond  12:02

shouldn’t be hard for you now, I

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Nestor Aparicio  12:03

know. Thank you. I appreciate you. French toast, oyster fritter, poached egg on top. Wow. It was divine, like I cut into it, and I’m like, maybe the deviled egg wouldn’t be bad, but it was an egg and oyster together. Where else did I did something else really weird. Uh, oyster. Well, the oyster shooter thing. So I’ve done it with vodka. Last night. I did one with tequila. Don’t tell anybody. Um, it was a, you know, shooter thing. I’d rather just eat it raw and shuck them, yeah, um, fried oysters. Had a couple of those, and you’re guilty on that and bringing me those. I’m trying to think, if I had anything else that’s been really weird. I mean, you could do anything

James Bond  12:43

curried oysters from fadelies. Who is oysters? These are amazing. How

Nestor Aparicio  12:47

many? This is my first woman, another fork. What did you call this bacon? Thing would you call

James Bond  12:52

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oysters? Rockefeller? All right, hold

Nestor Aparicio  12:54

on. Let’s see

James Bond  12:57

you’re an Oysters Rockefeller. Virgin. Oh, my god, yeah, hello,

Nestor Aparicio  13:01

every day. Well, how often do you eat oysters?

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James Bond  13:06

Pretty often, really, yeah,

Nestor Aparicio  13:08

you’re taking it for yourself.

James Bond  13:09

I can see what you’re doing.

Nestor Aparicio  13:10

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I told you. Did there give me for it? Did you squirt lemon on that? Or do you not? Yeah? You like lemon on all right? Yeah. Oh, it’s good. After you got a fork, can

James Bond  13:20

I jump in here? I’m gonna, you’re gonna

Nestor Aparicio  13:22

get the bacon one? Yeah, I’m gonna squirt you. Oh, I just, I got seeds on there. That’s all right. Hold

Damye Hahn  13:26

on. Little extra, not the first time, fiber.

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Nestor Aparicio  13:29

So I’ve been trying to avoid eating them raw every day, because I feel like really delicious. If I were to go and say, fallen, what’s it falling? Wow. What’s the name of the Fallen pie? Fallen pie. So I know that’s gonna taste different than a chicken. Some of these big Johnsons are huge, you know,

Damye Hahn  13:47

but they’re usually the wild ones. You’re not getting a big one from a farm,

Nestor Aparicio  13:51

right? Oh, that’s a buttery Now that does have cheese or no, that’s just that does.

Damye Hahn  13:54

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That is parmesan and butter and garlic.

Nestor Aparicio  13:57

I taste the parmesan

James Bond  13:58

delicious. Okay, so

Nestor Aparicio  13:59

the best oyster I’ve had. No offense to yours, but this is a weird one.

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James Bond  14:03

That’s the best I’ve had in a long time.

14:05

Thank you. No, these

Nestor Aparicio  14:06

are delicious. I mean, every day I’m learning about this stuff. We went to Annapolis last weekend. We went to the Federal House in downtown Annapolis, and they told me this was an award winning thing. The oyster recovery. People told me to go there and get this they’re like, get this one. And I was in Annapolis, my wife, we went in. They were giant oysters. They were really big. It was a crab, ceviche, oyster, all right, never had that. Okay. I ordered it because the oyster recovery people said, this is you’re doing, 26 oysters in 26 ways, 26 days. This is one of the ones you have to do. And I went down. We ordered it. It came with a crab claw, a blue crab claw. It had this ceviche that was tomato, cilantro, I mean it and then, and the oyster was gigantic and meaty. I mean, I had to cut the oyster into it was a meal. One oyster was like three full. It was, there’s so many ways to do these absolutely, and I just didn’t know. So this has been fun for me, for

Damye Hahn  15:07

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you there, they’re great for the the environment. So, you know, keep eating the oysters.

Nestor Aparicio  15:12

Is it all true about the Viagra? Your dad put a shirt together. I have a shirt that says, don’t eat oysters, eat Viagra. And is your dad’s fault? No

Damye Hahn  15:21

way around. Forget Viagra eat oysters.

Nestor Aparicio  15:24

She’s reading from the shirts right over my shoulder right there.

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Damye Hahn  15:27

Forget Viagra eat oysters. The year Viagra came out, which I think, was 1984 okay, my father put those signs up at the raw bar and started making T shirts.

Nestor Aparicio  15:38

I had never had a grilled char. Grilled oyster. Was that place in New Orleans called zorb. They’ve got a name anyway. Zorb is a Greek place. Everybody has them down there. But the place that that sort of became like you became famous for the back the place down there I went, why didn’t go? Tuesday night of Super Bowl week in New Orleans, they have a media night, and there’s a couple 1000 people at this event, and it was New Orleans food. I was just sitting there. It was a maritime magic kind of event with all the Best New Orleans restaurants serving the media on the Tuesday before the Super Bowl. And we’re in the Super Bowl, went to this party. My buddy Chris, Pika, who’s been here with me, lives here in Baltimore. Now he was living in New Orleans. He said, You got to go get those oysters. And I’m like, you know, oysters are fine. Mint, shock, one, whatever. He’s like, no, no, you got to go over there. They had an open flame, and they had the oysters on the on the on the orange coals, and you could smell the garlic butter burning off these things. And I’m telling they had shrimp as big as my head, all the New Orleans food you can imagine in gum. But like all the New Orleans, the crawfish, the whole thing, and I went over and I grabbed three these on a little plate at a at a charity, at the charity event, and the first bite I had, I’m like, I never had anything like that in my life. I mean, that’s how good it was that. And I said, Where is this place? And I went the next day, and I pulled the $50 out, and I’m like, I’m like, All right, two trays of those. Let’s go with that right now. And it’s been 12 years, I think, since I’ve had a char grilled oyster. This is the first time I’ve had and James ate them all. Hey, man, I thought we were friends. My thanks to the Maryland lottery. My thanks to Damien, whom I love, and her mom, Nancy. You staring at me? James Bond, from living class from South Asia, one more plug for and you will have oysters at maritime,

James Bond  17:32

right? Yeah. Hopefully our friends at failing might help us out with some of

Nestor Aparicio  17:35

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that. Tell me to plug some of the restaurants that come every year, because I want to, I want to give some love, because there are so many babies in this city that every day

Damye Hahn  17:43

doing soup, aren’t we?

James Bond  17:44

No, you’re doing something great. I’m just, you would know better than I but we have, you know, all the top restaurant the Atlas restaurants. You know that Marta was eating at an event they did for us on Monday night. Then they’ll be there, you know? So there’s, you name it, you’ll recognize the 50 restaurants and caterers that’ll be there, and we have eight food judges that are all influencers. I’ve

Nestor Aparicio  18:08

been that guy before, and I used to want to be that guy.

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Damye Hahn  18:11

That’s a great job.

Nestor Aparicio  18:13

This is the true story of that job. If you had called me, Derek called me, or Nikki called me, said, You want to be the celebrity taster. I’m like, I’ve had that gig, and I would say how many? And you’d say 50. And I’m like, well, if I’m really going to be the judge, and I’m, I’m an integrity based individual, I can’t go and not eat at all to because you’re going to judge it. You really do, but you can’t enjoy it. You just it’s almost like there’s people that drink the wine and spit it out. I don’t spit it out, but, like, that’s a really hard job. I’ve done it at a lot of events, and my wife thinks it’s cool. We get there early, and then she gets about the eighth station, and she’s like, because we do it as an ensemble, when you you bring me, I bring my wife. So she’s like, man, 50 different kinds of food tonight. So it sounds good in theory, but it’s a hard responsibility. It really is. So

James Bond  19:03

they all between the eighth of them, they have over a million people that they impressions, that they connect with, so they’re really helping to put the word out. And so, yeah, it’s a tough job to decide what, what’s the best food. I think it’s also there’s judgment, judging the you know, how they set up the table, and there’s different awards you can win. There’s award for the best cocktail, all sorts of things. I

Nestor Aparicio  19:25

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love that I went to an event last week, a crab cake event that Doug Butchie and everybody got a ticket. You got to vote for the best soup, the best crab cake, or the best best cream, best Maryland, best crab cake, right? So I a couple years ago, about 10 years ago, I did the Greater Baltimore chamber commerce. I did the tasting at their event. It was up at in Pikesville, at the golf and I tasted this guy’s food, and it was the bet, one of the best things ever had in my life. It was a lasagna made of squash with Turkey. It was it was like a turkey sauce. It was just delicious. And it’s clean cuisine up in Owings Mills. And I. Always bust his just chops, because when I go in there, now, he calls it award winning. And I go in, I’m like, how’s that award winning lasagna? Going, how’d you get that award? I went around and pimped out to all the other judges, because he was had an awkward location. Nobody tried it, right? And we all went into the Situation Room at, you know, with our full bellies. And what did you try the fade leaves? Did you try the did you and I went, I’m like, did any of you get that song and the lasagna? I’m like, and they’re all like, no, like, five judges. I’m like, Get up and go out there and eat it right now. And they all came back in with a plate. They’re like, that’s the winner. So I always say to Jerry out there, clean casita says award winning. This is where the awards are won. This is where the awards are given out at these kind of events. Maritime magic is its own award and reward for friends at living classrooms foundation. James Bond’s been doing the good work for decades. 36th annual maritime magic. 36 is my lucky number. Our friends at the Maryland lottery had some lucky winners out here with the Raven scratch offs today, Dami has been kind to us, the great Congressman John Sarbanes from the third district, James Bond ate all my oysters. He’s gonna eat all my crab cakes, but he is inviting us over to maritime magic. Will there be plenty of food for everybody two weeks from Friday night, the Orioles will have won their two games on Tuesday, Wednesday, they’re gonna take off Thursday, take off Friday, come down to maritime magic, and we’re gonna fire the city up on the fifth of October, my brother’s birthday for game one of the ALDs. Did it do a good job? Yes, sir. Living classrooms, foundation.org, is the way to find him fatally. Seafood is the way to order crab cakes from anywhere in the world. There is a great way to do it. Come down here to failies and Lexington market experience the new old location. And yeah, rockfish on special, right? You got all these things going on here. Beautiful rock Did I leave anything out about the oysters? Am I doing an All right

Damye Hahn  21:42

job? You’re doing an All right job. Well, we’ll eat some more oysters. I’m gonna go get some more.

Nestor Aparicio  21:47

So tell James where your your big anniversary honeymoon thing, yours. Bet you’re almost tan. You went to Italy. I

Damye Hahn  21:55

did. I went to Italy for two weeks. She went to Italy.

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Nestor Aparicio  21:57

Then listen and don’t she and her husband wrote this off, and here’s why they got Maryland Blue Crabs growing out there. And she did a did Italian research project recon job.

22:08

Did what happened?

Nestor Aparicio  22:09

Did you did you find a Maryland crab in Italy?

Damye Hahn  22:12

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We did. We found the Maryland crab. We found a couple of people that are trying to learn to process. It’s hard to talk the Italian people into something new. So they have a big problem. Well,

Nestor Aparicio  22:25

they think their food’s the best already. They think they don’t need our food.

Damye Hahn  22:28

Well, they’re literally, we’re a couple different restaurants where they take the entire crab, they boil it, oh

Nestor Aparicio  22:34

no,

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Damye Hahn  22:38

and you have to dig through it and take the shell off and the guts out and everything else on top of your spaghetti. Yeah. And so sounds elegant, I know. And of course, the boiling is never a good idea either, because they’re mushy. And so anyway, we’ve got a lot of work to do. I’ve got a lot of videos. What’s

Nestor Aparicio  22:59

wrong with you people,

Damye Hahn  23:00

but were you from North Carolina?

Nestor Aparicio  23:02

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What are you? What are you doing? You know,

Damye Hahn  23:04

they boiled them. They literally and literally, there’s some, some dishes. One, one, they cut the crab in half, guts and all, and turned it up on its side and put it into spaghetti with, you know, some muscles and clams around the outside. And I’m like, holy moly, you gotta be kidding. Me being

Nestor Aparicio  23:19

half Italian myself, I would say, if you try to talk to they wouldn’t listen to anyone. Listen to you

Damye Hahn  23:23

anyway, no, and they won’t put Parmesan. They don’t put Parmesan with their seafood. That is like a huge taboo, right? We put, we put Parmesan with

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Nestor Aparicio  23:31

seafood saltiness. They probably think it has enough salt already.

Damye Hahn  23:35

It’s a big taboo. I mean, they literally look at you like you got three heads. If you ask for some Parmesan, it’s

Nestor Aparicio  23:40

like asking for an ice cube. In Europe, they look at you funny,

Damye Hahn  23:45

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so, but we had a wonderful time. Was our 40th anniversary.

Nestor Aparicio  23:48

It was great. It was Get on out to fadelies. Great, great people doing great things in the city, people like James, people like Congressman John Sarbanes did not have Luke down here today because he was too busy running around football and baseball. It’s baseball, it’s football. It’s the time of the year. We love the most Yankees in the Orioles this week. Orioles taking on the or, excuse me, the Ravens taking on the bills. We’ll have full coverage all week. All that. Brought to you by friends at Jiffy Lube multi care. I’m gonna sign off. I’m gonna give James a lucky Raven scratch. I had a $20 winner at the table a couple minutes ago, so I want to make sure James gets one of these as well. He’s eating all my oysters. He’s taking my lottery tickets. Our friends at curio wellness also sponsoring the maritime magic event, and our friends at Liberty pure solutions, keeping our water crystal clear, just like these oysters help oxygenate and populate the bay, keep the bay nice and clean. And next time I come to see you, be after the Orioles World Series, parade. Oh, I just like saying that. I like it too. I like saying that. Thank you. In my dreams, James Bond class, foundation, Damian coming down to meet her mom on Saturday. She’s still mixing up the crab cakes down here as well. I am Nestor. We are W, N, S T, Towson, Baltimore, Baltimore. Positive. The oyster tour. Once I find some more oysters, will continue on. Stay with us. We’re in Baltimore. We’re at least we’re the Maryland crappate tour that was.