Oyster Renaissance In the South

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The Raw Bar at The Ordinary restaurant in Charleston, South Carolina.

You can serve them fried, steamed, or raw on the half shell. But oysters probably don't immediately come to mind as a food product of Georgia. Now there is an oyster renaissance underway in the South, and the tasty mollusk will be the subject of a class at this weekend's Southern Grown Festival on Sea Island. 

We speak with Chef Mike Lata, who will teach the class, and Kimball House co-owner Bryan Rackley about the best way to prepare and eat oysters and efforts to make Georgia a bigger player in the oyster industry.