Namibia Discovers Seafood, AFAR, March/April 2017
I’ve eaten bivalves in France, on the Chesapeake Bay, along Florida’s Gulf Coast, and in trendy Seattle oyster bars where I’ve blown my meager paychecks on the ephemeral pleasures of Washington Kumamotos and Quilcenes. During those moments, an oyster’s raw, creamy brine is the only sensation I know, and it’s bigger than mere food: It’s…