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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.
a&e features
Your guide to D.C.’s queer New Year’s Eve parties
Ring in 2026 with drag, leather, Champagne, and more
With Christmas in the rear view mirror, we can turn our attention to ringing in a much-anticipated New Year with a slew of local LGBTQ parties. Here’s what’s on tap.
Pitchers
This spacious Adams Morgan bar is hosting the “Pitchers’ Perfect New Year’s Eve.” There will be a midnight Champagne toast, the ball drop on the big screens, and no cover, all night long. The bar doesn’t close until 4 a.m., and the kitchen will be open late (though not until close). All five floors will be open for the party, and party favors are promised.
Trade
D.C.’s hottest bar/club combo is leaning into the Shark motif with its NYE party, “Feeding Frenzy.” The party is a “glitterati-infused Naughty-cal New Year’s Even in the Shark Tank, where the boats are churning and the sharks are circling.” Trade also boasts no cover charge, with doors opening at 5 p.m. and the aforementioned Shark Tank opening at 9 p.m.. Four DJs will be spread across the two spaces; midnight hostess is played by Vagenesis and the two sea sirens sensuously calling are Anathema and Justin Williams.
Number Nine
While Trade will have two DJs as part of one party, Number Nine will host two separate parties, one on each floor. The first floor is classic Number Nine, a more casual-style event with the countdown on TVs and a Champagne midnight toast. There will be no cover and doors open at 5 p.m. Upstairs will be hosted by Capital Sapphics for its second annual NYE gathering. Tickets (about $50) include a midnight Champagne toast, curated drink menu, sapphic DJ set by Rijak, and tarot readings by Yooji.
Crush
Crush will kick off NYE with a free drag bingo at 8 p.m. for the early birds. Post-bingo, there will be a cover for the rest of the evening, featuring two DJs. The cover ($20 limited pre-sale that includes line skip until 11 p.m.; $25 at the door after 9 p.m.) includes one free N/A or Crush, a Champagne toast, and party favors (“the legal kind”). More details on Eventbrite.
Bunker
This subterranean lair is hosting a NYE party entitled “Frosted & Fur: Aspen After Dark New Year’s Eve Celebration.” Arriety from Rupaul Season 15 is set to host, with International DJ Alex Lo. Doors open at 9 p.m. and close at 3 p.m.; there is a midnight Champagne toast. Cover is $25, plus an optional $99 all-you-can-drink package.
District Eagle
This leather-focused bar is hosting “Bulge” for its NYE party. Each District Eagle floor will have its own music and vibe. Doors run from 7 p.m.-3 a.m. and cover is $15. There will be a Champagne toast at midnight, as well as drink specials during the event.
Kiki, Shakiki
Kiki and its new sister bar program Shakiki (in the old Shakers space) will have the same type of party on New Year’s Eve. Both bars open their doors at 5 p.m. and stay open until closing time. Both will offer a Champagne toast at midnight. At Kiki, DJ Vodkatrina will play; at Shakiki, it’ll be DJ Alex Love. Kiki keeps the party going on New Year’s Day, opening at 2 p.m., to celebrate Kiki’s fourth anniversary. There will be a drag show at 6 p.m. and an early 2000s dance party 4-8 p.m.
Spark
This bar and its new menu of alcoholic and twin N/A drinks will host a NYE party with music by DJ Emerald Fox. Given this menu, there will be a complimentary toast at midnight, guests can choose either sparkling wine with or without alcohol. No cover, but Spark is also offering optional wristbands at the door for $35 open bar 11 p.m.-1 a.m. (mid-shelf liquor & all NA drinks).
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Local, last-minute holiday gift ideas
Celebrate the season while supporting area businesses
The DowntownDC Holiday Market is bustling. Union Station is decked out with its annual Christmas tree. Washingtonians have wrapped their houses and apartment balconies with festive lights and holiday decorations. The holiday season is here. And with stockings to fill and empty space under the tree, Washington’s local shops and artists have plenty to offer.
Show your LGBTQ and D.C. pride with the Washington Blade’s annual holiday gift guide.
To embrace the holiday buzz: The Blanco Nwèl cocktail from Alchy Cocktails. This Caribbean eggnog is one of Alchy Cocktail’s seasonal holiday cocktails. The flavor profile is similar to coquito, a traditional Puerto Rican Christmas drink with a coconut base. As a queer and Caribbean-owned business, Alchy Cocktails has been based out of Washington since 2021. Blanco Nwèl is available in both cocktail ($24) and mocktail ($12) online and at a variety of holiday markets, including the Tingey Plaza Holiday Market, the Flea Market at Eastern Market, Union Station’s Main Hall Holiday Market, and more. ($24)
A spicy bite: Gordy’s Cajun Okra from Salt and Sundry. These spicy, tangy pickles pull on Southern Cajun-style flavors, packing a punch with paprika, cayenne, and more. Gordy’s is an LGBTQ-owned and Washington-based brand, making this gift an opportunity to support a local LGBTQ business straight from the jar. This pantry staple is available on Salt & Sundry’s website and at its locations in Union Market, Logan Circle, and its Georgetown holiday pop-up store. ($14)
To celebrate Washington pride: The DC Landmark Tote Bag from The Neighborgoods. Native Washingtonians, visitors, friends and family alike will find something to love about this Washington-themed tote bag. Food trucks, the 9:30 Club, the Metro logo and pandas from the National Zoo are just some of the city’s landmarks depicted across the tote in a red, white, and blue color palette. The tote is a part of the DC Landmarks collection, which donates 10 percent of its sales to the American Civil Liberties Union. The Neighborgoods itself is a local, woman-owned business built out of a passion for screen-printing in 2013. The 100 percent cotton canvas tote is for sale online or at the DowntownDC Holiday Market. ($22)
To give friends and family their flowers: The Flowers Bandana from All Very Goods. This 100 percent cotton bandana was designed in Washington and hand printed in India. Its uniqueness comes in being covered with the faces of Black women, representing a “love letter to all women but especially Black women,” according to All Very Goods. The Black woman-owned and operated business, based out of Northwest Washington, has a mission to celebrate diversity and representation through its products. The bandana intends to give Black women their “flowers.” The Flowers bandana is available for purchase online. ($24)
To unlock culinary creativity: The Curious Chef Gift Collection from Each Peach Market. This customizable collection of kitchen oddities — ranging from tinned fish to chili oil — is a quirky gift for the most inventive chefs. The collection is available in a Standard Santa, Extra Goodies and Super Holiday Size for up to $165. The Washington-based market, founded in 2013, permits customers to make the collection special by specifying what unique ingredients are packaged, including products made by local or LGBTQ brands. Each Peach Market offers assembly and pick up in-person at its Mount Pleasant shop and also offers local delivery and nationwide shipping via its website. ($85)
To give a touch of sweetness: The DC Landmark Chocolate Covered Oreo Holiday Cookies from Capital Candy Jar. Wrapped in a festive red bow, this box of nine cookies embraces love for Washington and the holiday season in one. Among the dark and milk chocolate covered cookies are images of the U.S. Capitol, the White House, the Lincoln Memorial, the Jefferson Memorial and festive hollies. The treat, packaged in a Hill East facility just a few blocks from the Capitol, is available for purchase online and at the DowntownDC Holiday Market. ($23.95)
To celebrate queer gaming: Thirsty Sword Lesbians from Labyrinth Games & Puzzles. This roleplaying game embraces lesbian culture by unlocking a world of swords, romance, and battle. Ideal for group settings, the book presents a system of world building and character identities that are best brought to life by creative minds. Labyrinth, which has been a local Washington business for more than 15 years, celebrates non-digital fun through games and puzzles that connect the community. This gift is offered online and at Labyrinth’s Capitol Hill location. ($29.99)
To make a bold statement: The “Resist” T-shirt from Propper Topper. This locally screen-printed black tee features the Washington flag designed within a raised fist, symbolizing both Washington pride, and political resistance. The shirt is made exclusively by Propper Topper, a local Washington business that evolved from a hat shop to a gift store since opening in 1990. The tri-blend unisex shirt is available both for pickup at Propper Topper’s Cathedral Heights location and shipping via the online site. ($32)
To keep it c(g)lassy: The Glass Ball earrings from Blue Moon Aquarius. Gifting can rarely go wrong when it comes to a new pair of earrings. The unique statement earrings — made of polymer clay, glass, and 18k gold plating over surgical steel — are hand cut, sanded and assembled in Washington, meaning each set is unique. Blue Moon Aquarius, a local brand, is known for its small batch jewelry and home decor designed with clay materials. Available in oxblood, hunter green, lavender, and bluestone color palettes, these earrings are available for purchase on Blue Moon Aquarius’ website and at the DowntownDC Holiday Market. ($48)
To elevate a holiday tea or charcuterie party: The Honey Flight: Tea Lover’s Selection from BannerBee. This local honey company presents the ideal gift to make cozying up with a cup of tea slightly more special. The Honey Flight contains three types of raw wildflower honey infused with fair trade Ugandan vanilla bean, chai spices, and locally sourced lemon thyme herb. The gift is also an opportunity to uplift a family company based in the Mid-Atlantic that offers all-natural, sustainable products. The flight is available online, at the DowntownDC Holiday Market or at the Arlington Courthouse and Dupont Farmers’ Markets. ($36)
For Baltimore shoppers: If you’re in Charm City, don’t miss Balston Mercantile, opened by a gay couple in June. Their gorgeous shop in the Hampden neighborhood offers an array of unique, upscale finds, from barware and artwork to cookbooks and home decor and more. (849 W. 36th St.)
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Have yourself a merry John Waters Christmas
Annual holiday show returns to Alexandria and Baltimore
When it comes to iconic Christmas scenes in movies, none can top the tree-toppling tantrum thrown by cha-cha heels-deprived Dawn Davenport in John Waters’s fifth full-length feature “Female Trouble” from 1974. Therefore, it’s not surprising that Waters continues to make art out of Christmas, performing his spoken word Christmas tour in cities across the country. Waters has even more reason to celebrate with the release of his new red vinyl 7” single, a cover of Little Cindy’s “Happy Birthday Jesus (A Child’s Prayer)” on the A-side, and “A Pig Latin Visit From St. Nicholas” on the B-side. If you’re still looking for unique Christmas gifts, consider this record. As always, John was kind enough to make time for an interview in advance of his tour dates.
BLADE: John, in preparation for this interview with you, I went back and listened to Little Cindy’s original rendition of “Happy Birthday Jesus (A Child’s Prayer)” on your “A John Waters Christmas” CD.
JOHN WATERS: One thing I did, if you notice, I make the same stumble in my recording that she did in the original.
BLADE: It sounded to me like she got choked up.
WATERS: No, I think she just stumbles over a word, so I stumbled over the same word. It’s appropriation, insanely.
BLADE: Is this a song you first became aware of in your youth or when you were an adult?
WATERS: When I was doing the Christmas album, I had this friend named Larry Benicewicz. He was kind of my idea man with music. He knew every single old record. I would say to him, “Weird Christmas songs,” when we were doing a soundtrack, or a song about bears, or a song about this, and he would give me all these tapes. It was one of the ones he played for me. A lot of the songs I put in my movies and on my records, I did know as a kid. I did not know this one, but I immediately embraced it. I don’t think it’s campy. I think it really is spiritual in a weird way. My doing it makes it a novelty record. I am really for novelty records, and there aren’t any anymore. Why was there not a COVID novelty record? That’s insane. The dance “The Bug” that’s on the “Hairspray” soundtrack would be perfect for COVID.
BLADE: The thing that struck me was that for a Christmas song in the voice of a child, a kind of death pall hangs over it, with lines like, “If I was good you’d let me live with you” and “they nailed you to the cross, they wanted you to die.”
WATERS: All of it! When I see children at midnight mass kneeling in front of a nude man nailed to a cross, I feel like I’m at The Eagle! It is S&M, it’s creepy. I took the same cover (photo) from her record to parody and put my face on it. The same thing I did with The Singing Dogs last year when I covered (their version of) “Jingle Bells.” I’m really into novelty records. I love them and I’m trying to bring them back. I don’t expect anybody to ever play these records. Even The Singing Dogs one said on it, “Please do not play this record” [laughs]. And the flipside, the Pig Latin version, is almost impossible to listen to.
BLADE: I’m so glad you mentioned that. “A Pig Latin Visit From St. Nicholas” reminded me of the lost art of speaking in Pig Latin. I also recall watching the PBS series “Zoom” as an adolescent and learning to speak “ubbi dubbi,” a distant relative of Pig Latin. Do you think that the time is right for a Pig Latin or ubbi dubbi revival?
WATERS: Here’s the thing, I never could pick up any language, except Pig Latin. I’ve been in every foreign country. Foreign countries have given me money to learn to speak the language. I can never do it! But Pig Latin…my parents and other parents in the ‘50s spoke Pig Latin so kids couldn’t understand what they were saying. Then my mother taught it to me, and I used it. The hardest take to shoot in “Pink Flamingos” was not eating the dog shit. It was when the cast skipped, in one take, saying “E-way, are-yay e-they ilthiest-fay eople-pay in-hay e-they ole-hay ide-way orld-way.” We’re the filthiest people in the whole wide world in Pig Latin. We had to do so many takes so they could do it once without screwing it up. In “Polyester,” Edith (Massey) answers the phone, “ello-hay.” I did a photo piece where it was all subtitled in Pig Latin. Like “osebud-Ray” (from “Citizen Kane”) or in “Streetcar,” “ella-Stay!” [Laughs] All the iconic dialogue translated into Pig Latin. My assistant who helped me do it, had never heard of Pig Latin. She really got good at it because she lived in many foreign countries and can pick up languages. But it’s not that easy to do it correctly and read it. Your computer will translate into Pig Latin.
BLADE: AI understands Pig Latin?
WATERS: I guess that’s AI. It wasn’t 100% right, but it was close. I can speak it if I look at it, but just do a bit at a time. It was a challenge that no one would possibly care about or want to do.
BLADE: I think you pulled it off very well.
WATERS: If you want people to leave on Christmas morning, you put it on. That’s how you get your guests to leave. It’s time to go.
BLADE: Ood-gay i-bay! How did your relationship with record label Sub Pop, which released 2021, 2022, 2024, and new 2025 holiday singles, come about?
WATERS: I believe the first thing I did for them was “Prayer to Pasolini.” They came to me through Ian Brennan. He’s won a couple Grammys for World Music, but he is also is one of my agents who does the Christmas tour and a lot of my shows, anything with music. He helped me arrange each one of the songs. He had a relationship with Sub Pop. It was perfect. My friends in Baltimore, (the band) Beach House, have had huge success.
BLADE: That’s right, they’re on Sub Pop!
WATERS: Yes! I’m happy to be on it. I’ve even been to the warehouse and posed for pictures like Jackie Suzanne used to do.
BLADE: Is there any chance that “A John Waters Christmas” might be reissued on vinyl by Sub Pop?
WATERS: No. It’s such a nightmare to get the rights and to renew them. You have to find the publisher and the writer, and they usually hate each other. It doesn’t matter if it’s obscure or famous, it’s hard to get. You have to make the deal. The singer doesn’t get anything unless they play it on the radio. It would be so complicated legally, and there would be such a [laughs] tiny audience for it. I hope it will come out again. The same thing with the one for Valentine’s Day. I had two of them that did quite well when they came out; “A Date With John Waters and “A John Waters Christmas.” The “John Waters Christmas” album is still the soundtrack that plays whenever I’m doing my spoken word Christmas show as people are entering the theater.
BLADE: Aside from your annual Christmas show tour, what else do you do for the holidays now, and are there any traditions that you’ve carried over from your family?
WATERS: Certainly! I have two sisters, my brother’s widow, and me, so there are four and we take turns each year to have the Christmas dinner. Mine was last year. An entire sit-down dinner. Mom’s China, the silverware, the entire full dinner. It’s pretty traditional. I don’t have a Christmas tree, but I do decorate the electric chair from “Female Trouble.” That is a tradition in my family. We do have Christmas decorations, but they’re usually weird ones that fans sent me. I have one with Divine knocking over the Christmas tree, and the Christmas tree lights up, all sorts of amazing things. There is definitely a tradition here that might be a little altered, but it is definitely a tradition. I used to have a giant party every year, but COVID ended that. I still wouldn’t want 200 people in my house breathing right now.
BLADE: I was looking at your tour schedule and wondered if there are any new cities in which you’ve never performed the John Waters Christmas show that have been added to this year’s schedule?
WATERS: I don’t think there’s a city in America in which I haven’t done one show! The only places I haven’t been to are Hawaii and Alaska. I could do it there, but it’s too long on a tour. I can’t think of a city I haven’t played in in America over the last 50 years. The Christmas show is completely different every year. It doesn’t matter if you saw it last year.
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