a&e features
k.d. lang revisits her ‘Ingenue’ days in advance of Strathmore concert
Singer weighs in on coming out, her famous Vanity Fair shoot with Cindy Crawford and more


k.d. lang says she enjoyed revisiting her classic album ‘Ingenue’ on tour in Australia last year. (Photo by Matt Duboff)
k.d. lang
With the Grigoryan Brothers
“Ingenue Redux: 25th Anniversary Concert”
Sunday, March 25
Music Center at Strathmore
5301 Tuckerman Lane
North Bethesda, Md.
Tickets: $48-98
VIP meet-and-greet packages available
k.d. lang does not waste words. She’s delightful. Pleasant. She balks or hems at no question put to her.
Yet her economy of language is a bit startling.
So, of course, as any regular reader of celebrity profiles realizes, almost never is a Q&A a verbatim transcript of the conversation exactly as it went down. Quite often, in fact, we have to add a disclaimer that says so-and-so’s comments have been “slightly edited for length and clarity.”
But not with Miss lang. Aside from a few lines of opening pleasantries, this is the full chat. Verbatim.
She’s touring behind the 25th anniversary edition of her breakthrough album “Ingenue.” She plays the Strathmore on Sunday, March 25.
WASHINGTON BLADE: Where are you right now?
lang: Calgary, Alberta.
BLADE: I read you had moved to Portland a few years back. Do you still live there?
lang: Portland and Calgary. Back and forth.
BLADE: So “Ingenue” was such a change of pace for you musically. How much label convincing did that radical a change take? “Shadowlands” had done quite well I understand, so were they pushing for “Shadowlands part two” as they so often do or not?
lang: Yeah, uh, no, I was really successful at the time I switched because “Absolute Torch and Twang” won the Grammy Award for best country female vocalist and “Shadowland” I was the highest selling country album of that year and then I made “Ingenue. Um, I don’t remember them having an issue with it. I think they trusted me. I was signed to Sire Records, which was, you know, Madonna, Talking Heads, the Ramones, Chrissie Hynde. I was kind of from an alternative rock/punk label and I don’t think they had an issue with it. They trusted me and supported me. The issue was me coming out, really.
BLADE: Yeah, we’ll get to that. The only bonus material on the 25th anniversary edition for “Ingenue” is just your MTV Unplugged special. Why didn’t you put some b-sides if there were any, alternate vocals, demos, stuff like that on it?
lang: I didn’t really have any.
BLADE: Did you have the master tapes or were they sitting in some label warehouse somewhere all these years?
lang: Yeah, the label has them. But I didn’t even think about that and I don’t think we have any alternate takes because we just — I don’t think we have any. We just kept working on it until it was the finished deal.
BLADE: Was it a given that “Constant Craving” was going to be the first single? Did you and the label feel it had the most radio potential?
lang: Yeah, it was obvious to everyone that it was really the only one on the album that had any chance (chuckles).
BLADE: You’re credited with playing harp on “All You Can Eat” and “Watershed.” Is that like the big concert harp and how did you learn it?
lang: (chuckles again) I just make noise on the harp and it’s a tiny little one.
BLADE: So you never, like, studied the harp or took lessons or anything.
lang: No, no, no.
BLADE: Correct me if I’m wrong, but it seems like you did a ton of stuff for the LGBT groups in the ‘90s, like GLAAD, HRC but not so much in recent years. Do you get a lot of requests to make appearances from those kinds of groups anymore?
lang: I certainly did a lot back in the day, but no. I kind of, well obviously there’s a lot more people available to do the work now and I think I made my contribution and now I’m really just trying to walk the walk. I think I also wanted after years of being the spokesperson, you know, the poster “dykon,” I wanted the music to kind of come to the forefront again.
BLADE: Is it true your manager and label didn’t know you were going to do the Advocate interview when you came out? What was their immediate reaction?
lang: Well, they knew I was going to do the interview, but they didn’t know I was going to come out. Obviously people gave me their opinions but they knew I had to follow my heart and do whatever I felt was the right thing. They certainly supported me either way whether I came out or not. I think the obvious concern was that it would affect my career and it did, but in a very positive way.
BLADE: But did your manager say, like, “Gee, could you have at least given us a heads up?” or anything like that?
lang: No, no. They knew I was doing the interview and then as soon as I did, I let everyone know that I did, in fact, come out.
BLADE: So there was a chance you might have done an Advocate interview and not come out?
lang: Yeah, there was that chance but I pretty much knew that was the right place to do it.
BLADE: What’s it been like on this tour singing “Ingenue” straight through. It’s such a restrained album and you’ve talked about it almost requiring a classical-type approach. So often records sound great at home on the stereo but making that work live in a room is a whole other thing, especially an album like this I would imagine.
lang: Yes, you’re absolutely right and I feel like it’s really my energy and presence and focus that translates to the audience so if I’m bored with it or if I’m doubting myself, I think people pick up on that so it’s really up to me and the musicians to deliver it with absolute truth and integrity. I try to do that anyway, but especially, like you said, when you’re doing a record in sequence, you know, it’s a lot for an audience to digest. But I also think the fact that the audience has had 25 years to develop their own relationship with the record, it creates a space anyway and I never try to superimpose my relationship or my emotions on the song to supersede that of the listeners. I really try to deliver it in a way that everyone can relieve their experiences with the record.
BLADE: How did it go when you were touring it in Australia and Canada last fall?
lang: Very, very well. It was really for me, a beautiful musical experience. Really wonderful interplay with the band and with the audience and, you know, it’s a pretty quiet, pretty introspective show. It’s not in-your-face entertainment, stars show 101. But it’s pretty musical.
BLADE: Besides “Constant Craving,” had you done many of the other “Ingenue” songs much live over the years?
lang: Yeah, yeah, I’ve, you know, done “Save Me,” “Mind of Love,” “Wash Me Clean,” “Miss Chatelaine.” There’s always been a handful of songs in the rotation on any tour that I do from “Ingenue.”
BLADE: You originally toured that album over a year. How are the live arrangements different, or are they, from how you performed them back in ’92-’93?
lang: It’s a mix. Some are straight ahead exactly like the record which it’s also fun to kind of shadow the record, but some are very different so it’s a mix.
BLADE: How much of the vocal stuff you do live is improvised in the moment, like holding a certain phrase or using a different inflection on a lyric, or are some those little things the same each night?
lang: (pauses) Well, I definitely approach things different vocally. It depends how I feel, how my throat feels, how the hall sounds and how the audience is. If they’re rambunctious, I sing slightly different than if they’re very quiet. How the band is, what they’re throwing at me harmonically, so there’s a lot of variables. But I also get sort of attached to certain little phrases that I like to do every night, so I would say it’s a mix.
BLADE: How long did it take to shoot the famous Vanity Fair cover with Cindy Crawford? Was that an all-day thing or more like snap-snap-snap and you were done in an hour?
lang: Uh, no, it was probably like a full day’s work.
BLADE: Was it a fun process?
lang: Yeah, because we were all friends. I was really close to Herb (Ritts) at the time and Cindy was really close to Herb and I knew Cindy through Herb so it was just, you know, like we were just hanging out taking pictures. It was work, it was very professional, but it was also very easy.
BLADE: How did you like Tony Bennett’s album with Lady Gaga?
lang: I haven’t heard a lot of it but, um, I don’t — you know, it’s great, it’s awesome. I love those kinds of collaborations.
BLADE: I just find it interesting that you and Lady Gaga are the only female artists Tony Bennett has ever made full albums with.
lang: (chuckles) Yeah, we’re just different choices.
BLADE: It feels like there was this ‘90s wave of out women singers with you, Melissa Etheridge, the Indigo Girls, then it felt like there was this long, barren stretch before we got to, say, Tegan and Sara. Do you think maybe there was a backlash for a while and maybe female singers were a bit more skittish about coming out after that initial wave?
lang: (pauses) I’m afraid I can’t enlighten you on that one at all. I don’t know.
BLADE: Are you with anyone now?
lang: Yeah, I’m with somebody. I have a very nice home life.
BLADE: How long has this relationship been and does she ever tour with you?
lang: About four years and yeah, she comes out once in a while.
BLADE: OK great, thanks.
lang: Thank you, take care.

k.d. lang says several factors affect her vocal delivery on any given night. (Photo by Matt Duboff)
a&e features
Looking back at 50 years of Pride in D.C
Washington Blade’s unique archives chronicle highs, lows of our movement

To celebrate the 50th anniversary of LGBTQ Pride in Washington, D.C., the Washington Blade team combed our archives and put together a glossy magazine showcasing five decades of celebrations in the city. Below is a sampling of images from the magazine but be sure to find a print copy starting this week.

The magazine is being distributed now and is complimentary. You can find copies at LGBTQ bars and restaurants across the city. Or visit the Blade booth at the Pride festival on June 7 and 8 where we will distribute copies.
Thank you to our advertisers and sponsors, whose support has enabled us to distribute the magazine free of charge. And thanks to our dedicated team at the Blade, especially Photo Editor Michael Key, who spent many hours searching the archives for the best images, many of which are unique to the Blade and cannot be found elsewhere. And thanks to our dynamic production team of Meaghan Juba, who designed the magazine, and Phil Rockstroh who managed the process. Stephen Rutgers and Brian Pitts handled sales and marketing and staff writers Lou Chibbaro Jr., Christopher Kane, Michael K. Lavers, Joe Reberkenny along with freelancer and former Blade staffer Joey DiGuglielmo wrote the essays.

The magazine represents more than 50 years of hard work by countless reporters, editors, advertising sales reps, photographers, and other media professionals who have brought you the Washington Blade since 1969.
We hope you enjoy the magazine and keep it as a reminder of all the many ups and downs our local LGBTQ community has experienced over the past 50 years.
I hope you will consider supporting our vital mission by becoming a Blade member today. At a time when reliable, accurate LGBTQ news is more essential than ever, your contribution helps make it possible. With a monthly gift starting at just $7, you’ll ensure that the Blade remains a trusted, free resource for the community — now and for years to come. Click here to help fund LGBTQ journalism.





a&e features
In stressful times, escape to Rehoboth Beach
Here’s what’s new in D.C.’s favorite beach town for 2025

At last, after an uncharacteristically cold and snowy winter, another Rehoboth Beach season is upon us. I have been going to Rehoboth Beach since 1984, and it was the first place I went where people only knew me as a gay man. It was the year I came out. It was a summer community back then. Today it really is an exciting year-round community. But it’s still the summer season when Rehoboth shines, and when the businesses make most of their money.
The summer brings out tens of thousands of tourists, from day-trippers, to those with second homes at the beach. Everyone comes to the beach for the sun and sand, food, and drink. Some like to relax, others to party, and you can do both in Rehoboth Beach, Del.
Stop by CAMP Rehoboth, the LGBTQ community center on Baltimore Avenue, to get the latest updates on what is happening. CAMP sponsors Sunfestival each Labor Day weekend, and a huge block party on Baltimore Avenue in October. They train the Rehoboth Beach police on how to work with the LGBTQ community, and have all kinds of special and regularly scheduled events. Pick up a copy of their publication, Letters, which is distributed around town.
I asked Kim Leisey, CAMP’s executive director, for her thoughts, and she said, “CAMP Rehoboth looks forward to welcoming our friends and visitors to Rehoboth Beach. We are a safe space for our community and will be sponsoring social opportunities, art receptions, concerts, and art exhibits, throughout the summer. If you are planning a wedding, shower, reception, or business meeting, our beautiful atrium is available for rental. We look forward to a summer of solidarity and fun.” While at CAMP stop in the courtyard at a favorite place of mine, Lori’s Oy Vey! Café, and tryher famous chicken salad.
There’s something for everyone at the beach, from walking the boardwalk and eating Thrasher’s fries, to visiting Funland, or playing a game of miniature golf. Or head to some of the world-class restaurants like Drift, Eden, Blue Moon, or Back Porch.
Some random bits on the summer 2025 season. Prices are going up like everywhere else. Your parking meter will cost you $4 an hour. Meters are in effect May 15-Sept. 15. Parking permits for all the non-metered spaces in town are also expensive. Transferable permits are $365,non-transferable $295, or after Aug. 1 if you only come for the end of summer, it’s $165. Detailed information is available on the town’s website.
Rehoboth lost one of its best restaurant this off-season, JAM, but Freddie’s Beach Bar and Restaurant is open for its fourth season. Owner Freddie Lutz told the Blade, “We are looking forward to a fabulous season. Freddie’s has a dance floor and is the only music video bar in town.” There is also live entertainment, karaoke, and Freddie’s Follies drag show Friday nights.

My favorite happy hour bar is Aqua Grill, which has reopened for the season. I recommend taking advantage of their great Tuesday Taco night, and Thursday burger night. Then there is The Pines and Top of the Pines. Bob Suppies of Second Block Hospitality told me, “Come, relax, and play. We are ready! I have been spending summers here since the mid-90’s, and Rehoboth Beach seems to age like a fine wine. Between the new, and favorite restaurants opening back up, the shops bursting with incredible finds, and all the great LGBTQ+ bars to entertain everyone, nowhere beats the Delaware beaches this summer.”
Head down the block on Baltimore Avenue and you get to La Fable restaurant. Go all the way to the beach and you will see the new lifeguard station, which is slated to open later this month. Also, demolition of the old hotel and north boardwalk Grotto Pizza has happened. The site will become a new four-story, 60-room hotel, with ground level retail space.
Then join me at my favorite morning place at the beach, The Coffee Mill, in the mews between Rehoboth and Baltimore Avenues, open every morning at 7 a.m. Owners Mel and Bob also have the Mill Creamery, the ice cream parlor in the mews, and Brashhh! on 1st street, where Mel sells his own clothing line, called FEARLESS! Then there is the ever-popular Purple Parrot, celebrating its 26th year, now with new owners Tyler Townsend and Drew Mitchell, who welcome you to their iconic place. It has only gotten better. If you head farther down Rehoboth Avenue you will find the Summer House with its upscale Libation Room, and a nice garden looking out on Rehoboth Avenue. Also on Rehoboth Avenue is Gidget’s Gadgets owned by the fabulous Steve Fallon. With the renewed interest in vinyl records you may want to stop in at Extended Play.
Then there is the always busy and fun, Diego’s Bar and Nightclub. Joe Zuber of Diego’s told the Blade, “Get ready for a great gay ole time in Rehoboth Beach. Plenty of entertainment, dancing and fun as we seem to be the next Stonewall generation with this newest administration. Each election brings its concerns about how our gay community will be affected. Come to Rehoboth Beach to escape this summer season!”
If you are in town for Sunday happy hour, make sure to stop there to hear the talented Pamala Stanley who is celebrating her 20th season entertaining in Rehoboth.And on Mondays, Stanley plays Broadway and other classics on the piano at Diego’s.
If you are looking for culture Rehoboth has some of that as well. There is the Clear Space Theatre on Baltimore Avenue. Rumors abound that Clear Space will move out of town. But I can’t believe the commissioners and mayor would be dumb enough to let that happen. This year’s shows include “Spring Awakening,” “Buyer + Cellar,” “Hairspray,” “Beautiful: The Carole King Musical,” and “RENT.”Tickets sell fast so I suggest you book early and they are available online. Then mark your calendars for Saturday, July 19 for Rehoboth Beach Pride 2025 at the Rehoboth Beach Convention Center.
I would be remiss if I didn’t mention some of the other fine restaurants and clubs in town. Just a reminder, during season you often need dinner reservations. Come to the beach often enough, and you can try them all: Café Azafran, Dos Locos, Goolee’s Grille, Rigby’s, Frank and Louie’s, Above the Dunes, Mariachi, and Henlopen City Oyster House, and Red, White & Basil. And take a short drive to Dewey for breakfast or lunch at the Starboard; popular bartender Doug Moore (winner of the Blade’s Best Rehoboth-Area Bartender 2024 award) holds court at one of the inside bars, which has become a de facto gay bar on Saturdays.
One major development in the local dining scene last summer was the purchase of the Big Fish Restaurant Group by Baltimore-based Atlas Restaurant Group. Nearly a year later, not much has changed at the many Big Fish restaurants, although many locals are hoping for a renovation of Obie’s along with a gay night at the ocean-front bar/restaurant.
These are only a few of the fantastic places to eat and drink at the beach. Remember, book your reservations for hotels and restaurants, early. Rehoboth is a happening place and gets very busy.
We are living in stressful times. A visit to Rehoboth is a nice way to escape them for a while. Take the time to destress, enjoy the sun and sand. Take a stroll on the boardwalk and listen to the sound of the ocean, and people having fun. Enjoy good times, good food, good friends, and remember that life can still be good. Recharge your batteries for the rest of the year, by enjoying some summer fun in Rehoboth Beach.

a&e features
Down to shuck!
Oyster farmers Jordan Nally and fiancé Jimmy Kane on caring for Delaware’s waters — and sharing something special with customers

Although I didn’t come out to my family until my 20s, they should have seen the signs. During one of our annual trips to Indian Shores Beach in Florida, my parents splurged on a Polynesian dining adventure at the only tourist spot in town – Tiki Gardens. While waiting for our table, my sisters found a saltwater tank lined with oysters. For what felt like a fortune to an eight-year-old, a fisherman would shuck a pair and sift through the contents. Dressed in my floral Hawaiian shirt, my excitement turned to desperation when both of my sisters’ oysters revealed pearls. After much begging, my father reluctantly paid to have the small, oddly shaped gems mounted in rings. Watching my sisters flaunt their new jewelry, I seethed with envy and secretly vowed to return one day to claim my own treasure from the sea.
Nearly 50 years later, I’m a full-time resident of Rehoboth Beach, Del. It’s the Atlantic Ocean, not the Gulf of Mexico, but it’s close enough to Florida for me. As a local in a small coastal town, I’m keenly interested in how entrepreneurs are capitalizing on the growing tourism industry with innovative business ideas, so when I stumble across an Instagram page featuring two gay oyster farmers, Jordan Nally and his fiancé Jimmy Kane operating just a few miles away on Rehoboth Bay, my curiosity is piqued. After liking all the posts on the page, I slip into their DMs and ask whether we can meet for an interview. I’m delighted and a little nervous when they agree and invite me out on the boat to tour the farm and talk shellfish. Since everything I know about oysters came from a restaurant menu, I did some research.
Less than a week later, I arrive at the marina on Collins Avenue in Dewey on a picture-perfect morning in early May. Nally is waiting by his pickup truck, casually chatting up a couple of tourists. He’s a Delaware native and looks every bit like an oyster farmer in a long-sleeve, sweat-wicking shirt, PVC-coated shorts, and a branded baseball cap for sun protection. That’s all the more surprising given that Nally spent more than a decade working for JPMorgan Chase and had run for election to the Delaware House of Representatives in 2020.
As a good reporter, I’ve done my research: I know that the Inland Bays (made up of Rehoboth, Indian River, and Little Assawoman Bays) were once prolific oyster producers, with peak annual harvests reaching up to two million bushels. However, by the mid-20th century, overharvesting and a parasitic fungus drastically reduced the oyster populations. By 1960, the annual harvest had plummeted to just 49,000 bushels, marking a low point for the industry. In 2013, former Gov. Jack Markell signed legislation, and the commercial shellfish industry was reborn.
As we unload the flatbed of his EV pickup truck and transport the contents to the waiting boat, a retrofitted pontoon, “The Mullet,” Nally fills me in on his origin story. He came up with the idea to dive into aquaculture while he was quarantined in a hotel in Vermont with nothing but a TV and a local magazine with a cover story on oyster farming. He pitched the idea to his partner Jimmy Kane over the phone, and together they started planning how to make it happen. Nally jokes that what began as a fun “COVID project” quickly bloomed into a thriving business: “Some people did sourdough starter, but we decided to start an oyster farm.”
Although Kane is always there to lend a helping hand, Nally is the one who’s usually out tending the farm. Still, Nally stresses that Kane plays a critical support role: “He’s in charge of merchandising, running sales at the market, and grounding me when I have too many wild ideas.”
In April 2023, the couple planted their first batch of “oyster babies,” provided by the hatchery at the University of Delaware. At the time, they were still living full time in Wilmington, so the first year on the farm meant long drives, managing their day jobs from the car, launching the boat, and working for hours out on the bay before heading back home. Eventually, the capital investment and 14-hour days paid off; now, just two years later, they have 50 floating bags, each holding about 2,000 oysters.
Out on the open water, we see a half-dozen other oyster farms off in the distance. Despite the great weather, we’re the only boat on the bay. Standing confidently at the helm with his eyes fixed on the horizon, Nally gives me a quick biology tutorial on how oysters make it from the bay to the bar. Growers trigger spawning by adjusting water conditions to mimic spring, then feed the larvae specialized algae. After two to three weeks, the larvae develop an “eyespot” and are transferred to grow-out areas on the seabed or suspended bags. Oysters generally reach market size in 18 to 36 months, but the ideal conditions in Rehoboth Bay cut that time down to less than six months.

Nally opens the throttle and, in less time than I expected, we reach the place where the magic happens – the acre of water designated for Nancy James Oysters. Unconventional and bordering on camp, the couple came up with the moniker to honor their late parents. When I ask Nally to explain why they’ve stuck with the venture, his answer, like the name of their business, is personal: “Every single day, we learn something new. And every single oyster reminds us why we started: to grow sustainably, care deeply for our waters, and share something truly special with our customers.”
As we arrive at the oyster farm, Nally cuts the engines and explains the innovative farming technique Nancy James uses to grow its oysters; picture a series of mesh bags, buoyed by floats, and attached to a main line stretching across a tract of water and anchored at both ends. Growing oysters at the water’s surface allows Nally and Kane to capitalize on natural currents and food availability, resulting in faster growth rates and enhanced flavor profiles. The only downside to this growing technique is that the guys never find pearls because the insides of their oysters are cleaner than those of the bottom dwellers.
The farm is directly across from Bird Island, and the cacophony of 10,000 birds is even louder than the whirring sound from the propellers. After anchoring the boat, Nally casually strips down to his bathing suit and surf shoes and jumps into the 60-degree water without a second thought. It’s the ultimate cold plunge, but if he feels the cold, he doesn’t show it; there’s too much work to do.
“You ready to get dirty?”
The waters of Rehoboth Bay may be pristine, but Nally’s question and smirking grin reinforce the message that oyster farming is a messy business. The first order of the day is to change out the older bags to address biofouling — the attachment of seaweed and algae that can affect the health and inhibit growth of new oysters. Nally selects three gnarly bags and hauls them over to the boat. I pull one onto the deck. Once he’s back on board, we empty the first bag onto the cleaning table, and I feel my stomach lurch. Mixed in with small crabs and tiny shrimp, the oysters are covered in muck. Suddenly, I’m glad to be wearing a pair of rubber gloves.
Following instructions, I start sorting; chefs prefer smaller oysters with well-shaped shells. Trying not to get distracted by Nally’s stories and the ravenous flock of waiting sea birds floating above me, I count out four batches of 100 oysters for same-day delivery. Nally and Kane care about how their oysters taste and look. The boat has a portable generator, sump pump, and pressure washer to clean the shells thoroughly. Always ready to quote DNREC requirements scripture and verse, Nally explains that he has to use approved water, and the easiest way is to clean them with water from where they’re growing.
When I ask if it’s hard to comply with the federal and state requirements, like logging the exact time oysters go in and come out of the water, Nally shrugs and offers a surprisingly pragmatic answer: “Everyone on the bay is aware of safety and works together to comply. If anyone gets sick from shellfish, they don’t care where it came from; it will affect all of us. When you are eating oysters in Delaware that came from Delaware, I feel really confident about safety.”
After harvesting and storing the oysters on ice, Nally checks the currents and wind direction before jumping back into the water; he regularly inspects the bags, floats, securing lines, and clips to ensure everything is in working order. As the oysters grow, Nally and Kane move them into bags with progressively larger mesh sizes and mark each with color-coded zip ties to indicate their growth stage. As they mature, the oysters are thinned out and spread across more bags to prevent overcrowding. It’s hard work, but at the end of the day, the two men are proud of what they’ve built together.
Nally explains that the warm temperatures, sandy bottoms, and high salinity of Rehoboth Bay are ideal. Still, not all farm sites are created equal: “The water here tastes different than the water on that side of the bay. It’s the fetch you’re getting from waves, all the swell, and the current. We have a really strong current on this side, and that side doesn’t, so they’re not as salty.”
Although Rehoboth Bay is known for its shallow depths and typically calm waters, aquafarming is still risky. Nally recalled a harrowing incident last winter when his lines got tangled in the boat’s propeller. Rough weather and a hefty chop made it hard to keep the boat steady. Determined to free the line, he put on his wetsuit and plunged into the frigid water. As a safety measure, he shared his location via iPhone with Kane and told him that if the location stopped moving, Nally was in the water and Kane should call the Coast Guard.
On another occasion, Nally slipped on a wet deck and hit his head — an accident reminiscent of what happened to poor Jennifer Coolidge in “White Lotus.” Fortunately, he fell into the boat rather than overboard. He takes no chances now, wearing a special life vest that automatically inflates if he falls into the bay.
Nally and Kane are the only local farmers offering premium catering services, bringing the freshest oysters and top-notch shuckers to events such as weddings and birthday parties. Nancy James Oysters can also be enjoyed at local restaurants, including Drift Seafood & Raw Bar and Lewes Oyster House. You can find them in person at the Bethany Farmers Market and the Historic Lewes Farmers Market. This summer, the couple will be shucking oysters live every Sunday afternoon at Aqua Bar & Grill. Oysters are always available for purchase online at nancyjamesoysters.com.
It’s another beautiful day when I make the short trip to town and park just outside Drift on Baltimore Avenue. Grabbing an empty seat at the outside bar window, I order without looking at the menu (at Drift, ask for the “Rehoboth Rose” oyster). In less time than it takes to check my phone, there are a dozen premium oysters in front of me — bedded in a tray of crushed ice, just waiting to be devoured.

Savoring the poetry of the presentation, I lift a shell to my mouth and slurp down the meat in one swallow. The taste is pure Delaware. Tom Wiswell, the former executive chef at Drift, describes it best: “It reminds me of being a kid at Rehoboth Beach and like a wave splashing you in the face. It’s fresh, briny, and salty.”
As I enjoy a swallow of a good glass of Cava and reach for another oyster, I realize why these exotic delicacies were dubbed “white gold.” Nearly a half-century older and wiser than that kid in the Hawaiian shirt at Tiki Gardens, I’ve finally realized that the hidden treasure inside the oyster was never the pearl.