At the crack of dawn, Hobart climbs behind the wheel of his Subaru Outback and travels
from Portland to the Ekone Oyster Company in Washingtons Willapa Bay. There
he begins taping a segment on oyster harvesting, processing and preparation for
Northwest Outdoors, a program sponsored by a public television station
in Yakima, Washington.
Working quickly before the tide returns, Ekone Oyster Company owner Nick Jambor pulls
oysters from the bountiful beds as Rick Spencer, the shows producer and photographer,
keeps the camera rolling. Inside, Nick demonstrates how microscopic oyster larvae
are cultivated and later transferred to the outdoor beds for good eating down the
There is still much work to be done. Back in the Subaru Outback, Hobart and his
crew navigate mountains of oyster shells as they travel to Ekone Oysters processing
site a few miles away.
Workers steam and shuck heaps of plump, delicious oysters for worldwide distribution
to restaurants and shops. Filming continues as Hobart displays a handful of pearls
extracted from the days bounty of oysters.
Next stop is a 10-minute drive to Willapa Bays Goose Point Oysters for an interview
with owner David Nisbet. The company uses cutting-edge packaging technology in its
unique, high-pressure processing method. The result? Fresh, shucked oysters anytime,
Stacks of freshly harvested oysters are shoveled into boxes and brought to Goose
Point Oysters for packaging. Inside, Hobart watches as David Nisbet explains the
special packing process.
Proprietor Sherry Lyster updates Hobart on the local outdoor news and fishing hot
The cultivation, harvesting and processing segments are complete now its
time to cook. Hobart climbs back in his Subaru Outback for a 90-minute trip to The
Seafood School in Astoria, Oregon. Eric Jenkins, The Seafood Schools head
chef, is well known for finding new and delicious ways to prepare seafood. In fact,
many of his recipes are printed on cards and distributed at Subaru dealership events.
Nearly a half-dozen seafood dishes later, filming is complete. All leave the session
satisfied and tired but well fed.
Eric Jenkins prepares a delectable recipe with a batch of fresh oysters for a taped
outdoor segment with Hobart.
Hobart gathers much of the information for his column and broadcasts by shooting
the breeze with outdoor and fishing enthusiasts in the region. A one-hour drive
to Rockaway Beach takes Hobart to Lysters, a favorite stop for bait, tackle
and good conversation.
Time for another ride in the Subaru Outback. Returning to The Seafood School, Hobart
tapes several bonus segments for future programs on seafood preparation with Chef
Eric this time indoors.
Throughout his busy week, Hobart still manages to research and write A Cast
Away, his monthly fishing and outdoors column for Freshwater News.
Dangerously inclement weather forces Hobart to cancel todays plans to participate
in the opening day of salmon fishing on the Columbia River.
The whirlwind trip with Hobart winds down with a stop at KOTK (1080 AM) studios
for a live broadcast of the Outback Anglers weekly, one-hour commercial radio
program on fishing and the outdoors.
On the air, Hobart and his co-host, Jack Glass, discuss the hot fishing spots of