“The most important thing about shucking is knowing the anatomy of the oyster. As a competition shucker, you have to be the quickest and the cleanest. You only get to that level by knowing the anatomy ...
Anatomy on the half shell: U of T alumnus draws on education to become champion oyster shucker Patrick McMurray, who studied at U of T's Faculty of Kinesiology & Physical Education, shucking oysters ...
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