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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

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Jordan Nally shows off one of his newly harvested oysters on the dock in Rehoboth. (Blade photo by Will Freshwater)

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.

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Jordan Nally shows off a freshly shucked oyster from his farm in Rehoboth. (Blade photo by Will Freshwater)

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. 

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Chef Zane Rego of Drift in Rehoboth Beach presents a dozen local oysters. (Blade photo by Will Freshwater)

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.

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Acclaimed Chef Patrick O’Connell’s memoir reveals the arc of a life well lived

Overcoming obstacles to serve everyone from Jerry Falwell to Queen Elizabeth

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Three-Michelin-star Chef Patrick O’Connell’s new memoir is out now. (Photo courtesy of Patrick O'Connell)

Renowned three-Michelin-star Chef Patrick O’Connell says food and wine hold a unique ability to bring people together. Indeed, he has served everyone from right-wing zealot Jerry Falwell to Britain’s Queen Elizabeth during his decades at the beloved Inn at Little Washington in rural Virginia. 

O’Connell’s compelling new memoir, “Main, Middle & Gay” is out Sept. 15 from Celadon Books and offers a deeply personal account of how he transformed his love of food and affinity for the finer things into an iconic inn and restaurant that draws diners from around the world nearly 50 years after it opened in 1978. 

O’Connell is launching the book with an event on Sept. 18 at Lisner Auditorium featuring Chef José Andrés and former Washington Post food critic Tom Sietsema. He met Andrés just after Andrés began to work in D.C. and was “on fire with ideas.”

“We sat next to each other at Charlie Trotter’s restaurant and the meal went on for hours and we had a natural rapport,” O’Connell told the Blade in a recent interview. “The chemistry will be fun and lively and unpredictable and exciting. I think we’re all different personalities and we’ll compliment each other.”

O’Connell said he’s excited to hold the event at Lisner.

“I studied theater at Catholic University and transferred to GWU so it’s a coming home party and Lisner has been there since I was a kid and it was always like D.C.’s Carnegie Hall. It feels like going home to my old stomping grounds.” 

O’Connell hopes to bring the book to life visually at the event and he has produced a short film that will be screened.

The book traces the self-taught O’Connell’s remarkable journey from rural paperboy and short-order cook to proprietor of one of the world’s most celebrated restaurants and Relais & Châteaux hotels. Along the way we learn about the many challenges he faced — from distrustful and homophobic local residents in Washington, Va., to an expensive, public “divorce” from his longtime romantic and business partner, Reinhardt Lynch.

“It parallels the evolution of American cuisine over 50 years,” he said. “It’s a rare perspective to be in the trenches for that long.”

O’Connell writes candidly about his relationship with Lynch. The two opened the restaurant together — O’Connell running the kitchen and Lynch handling the business. But O’Connell’s accolades and growing notoriety led to jealousy that triggered a protracted falling out and dissolution of both their personal relationship and business partnership. Lynch, as recalled by O’Connell, attempted to secretly sell his 50 percent of the business but ultimately agreed to sell his stake back to O’Connell for a reported $17.5 million. “The Washington Post ran with it as a salacious celebrity divorce story and included all the financial details,” he writes.

After taking full control of the Inn just as the recession of 2008 hit, O’Connell writes of the scrutiny of guests who assumed Lynch’s absence would lead to a slip in quality. “The place couldn’t be just as good as ever. It would have to be better.”

What happened next proved a royal opportunity as Queen Elizabeth visited Virginia to commemorate the 400th anniversary of the founding of the state and O’Connell was asked to cater a reception. This chapter is filled with juicy details and behind-the-scenes anecdotes about the pressures of cooking for the Queen. The subsequent media attention proved lucrative for the Inn and photos of the Queen’s visit still hang in the Inn.

There are references to O’Connell’s sexual orientation throughout the book and he doesn’t shy from addressing his long relationship with Lynch or the resistance the couple encountered when they settled in sleepy Washington, Va. 

“I didn’t realize that I was walking into a prejudiced hornet’s nest that I wasn’t fully prepared for and there was a great deal of hostility in part because they didn’t understand anything about what we were attempting to do here so everything about us and our desire to run a fine restaurant was foreign to them,” O’Connell told the Blade. “The irony of a place opening in the center of town of 150 people and at that time the word ‘gay’ wasn’t used here. It was as if they didn’t have space in their consciousness for such a thing. We were regarded as counter culture people. 

“The restaurant became a success almost overnight and the locals couldn’t understand what the buzz was about,” O’Connell continued. “They thought food is food and why would anyone drive 60 miles out here for food. They became resentful of the ‘outsiders’ who came. Two outsiders were opening a restaurant and drawing other outsiders out here to a place where there weren’t many jobs. There was resentment on many levels by some — not all. They thought it would go away.”

But O’Connell said he never made his sexuality the focus of his work. Rather, he wanted to use food to bring people of all backgrounds together.

“I never made a point or attempted to make that a central focus on my work,” he said. “I felt that I had found my spot in the universe where I belonged, I loved living here, it was a sanctuary.”

O’Connell’s insistence that everyone is welcome has sometimes created tension and negative press, as when President Trump presented him with a National Humanities Medal that brought criticism from some progressives.

“We see a fascinating clientele here; we don’t judge and we’re not political,” he said. “When people come they are entitled to our hospitality.” 

One of those people was televangelist and notorious homophobe Jerry Falwell, who made a reservation at the Inn years ago. O’Connell’s instruction to the staff was to treat Falwell like any other guest.

“We have an image of someone who maybe we would think would be hostile or judgmental and they often surprise us,” O’Connell said. “We held our breath and here’s Falwell working the tables and saying this is the best meal I’ve ever had, aren’t these two guys great and we thought he’s doing PR for us and he’s supposed to be the devil.”

O’Connell said he sees that dynamic play out night after night at the Inn. One of the most conservative national Republican figures, he said, is a regular and Vice President JD Vance dined at the Inn recently. Focusing on the food and hospitality for all constitutes O’Connell’s brand of activism.

“Food does bring people together,” he said. “And you’re doing your part in erasing preconceived judgements.”

He said he and his team did more to advance understanding and acceptance by focusing on hospitality than if “we were out marching.” 

As evidence, he said, there are more and more gay couples moving to the area and the town’s mayor, Joe Whited, is gay.

“We’re the biggest employer in the county and largest taxpayer,” he added. “The Inn pays the town almost $1 million per year and property values are getting to be like Palm Beach. And that wasn’t a goal it was a byproduct of doing something as well as it could be done.”

But the book isn’t hagiography. O’Connell revisits traumatic events, like childhood bullies who attacked him for wearing a Little Red Riding Hood costume for Halloween and a sexual assault he endured as a young teenager aboard a bus.

“I don’t know why I couldn’t call out for help or try to make the man stop,” O’Connell writes of the incident. “I didn’t want to call attention to the situation and felt completely implicated. Once it began there was no stopping it.”

Interestingly, O’Connell told the Blade that one of the things he learned in writing the book is how little he’s changed since childhood.

“People tend to lock away a lot of childhood memories for good reason and in a book you’re reliving them and bringing them to life,” he said. “And my revelation is that I don’t think I’ve changed much since I was six and I think most people’s identity is pretty developed in their very early years and their personality is clear. What amused me most is I’m doing the same things now that I did in miniature as a five and six year old.”

As for popular TV shows about the restaurant business, O’Connell says he doesn’t watch them.

“It’s fake,” he said. “There are much more colorful characters and it’s much more exciting in real life. Nobody seems capable of capturing that. So maybe this [book] will have the effect of doing that and showing what it takes.” 

O’Connell said the books and stories he most enjoys reading are those that start in childhood and carry through until late in life. He has certainly delivered that in “Main, Middle & Gay,” a moving, fearless memoir filled with the unexpected and natural drama that revisits a uniquely American life.  

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The mastery of love

The world knows Eric Anderson as Billy Porter’s partner, but in Rehoboth Beach, he has a story entirely his own

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Eric Anderson and Billy Porter met at a Christmas party and ended up talking until the sun came up. (Photo courtesy of Eric Anderson)

The world knows Eric Anderson as Billy Porter’s partner. In Rehoboth Beach, Del., he has a life — and a story — entirely his own.

My first time with Eric Anderson was hot — very hot. Before he arrived, I sat waiting, overthinking everything. When he finally appeared in a loose-fitting T-shirt and purple shorts, I understood why he attracts attention. Eric is the kind of man who changes the energy of a room simply by entering it.

After a quick hello, we got right to it. Techno pulsed through the room as Eric told me how to move, where to place my hands, when to breathe. My heart pounded. My muscles ached. I bent, twisted, and stretched while sweat ran down my back and burned my eyes. I didn’t bother wiping it away.

To be clear, Eric and I were not alone. Five other people were with us — and the yoga studio at SoulFire Collective in Rehoboth Beach was heated to 87 degrees.

“If you are always racing toward the next moment, what happens to the one you’re in?” Eric asked, opening his power yoga class and inviting us to leave whatever had followed us through the door and surrender to the present. Surrender did not come easily. At 58, I’ve done enough yoga to know the difference between discomfort and imminent death. Halfway through Eric’s relentless flow, the distinction began to blur.

A playlist of techno and remixed pop — including “Live Like You Were Dying” — carried us from one demanding pose to the next. Eric moved among the mats with the energy of a nightclub DJ and the calm of someone who trusted our bodies to go further than our minds believed possible. Nearly an hour later, when the music softened and I collapsed onto my back in savasana, he laid a cool cloth across my forehead. I exhaled — relieved, and maybe a little disappointed, that my first time with Eric was over.

At the end of my mat, a handwritten note congratulated me on my first class and invited me back — a small benediction after the storm. Then Eric closed the class by repeating the question with which he’d opened. For a man whose relationship with actor and singer Billy Porter has drawn him unexpectedly into the public eye, it sounded less like a yoga mantra than a personal creed.

The next time I meet Eric, there is air conditioning and caffeine. We are at Starbucks, where I deliberately order the largest drinks available, as though volume alone might buy me more time. He chooses a matcha, and I order herbal tea. My heart is pounding again, faster than the soft rock drifting from the speakers above us. Although I’ve already spent more than an hour with Eric, I know almost nothing about the man I’m about to interview.

Neither, it seems, does anyone else.

Celebrity outlets offer a handful of biographical details: a Rehoboth Beach teacher and yoga instructor with a master’s degree from Columbia University. Gay publications have been less restrained. One introduced him as Billy Porter’s “total hot stud,” called him “a snacc,” and praised his ability to “rock a Speedo.” Queerty distilled Eric’s identity to five words: “Porter is dating a teacher.”

All of it tells me how the world sees him. None of it tells me who he is.

I know from our text exchanges that Eric is slammed for time. He is scheduled to travel to New York later that day and fly to WorldPride Amsterdam the following afternoon. Billy is among the headliners for the opening-night Unity Concert and is also slated to perform at the Wedding Party XXL alongside KI/KI, Bimini, and the Vengaboys. Eric still has to pack. This, I’m beginning to understand, is part of loving someone famous: there is almost always an itinerary, another city, and a specific time and place Billy needs to be. Even here, with two untouched drinks between us, the clock is ticking.

Eric Anderson (Photo courtesy of Eric Anderson)

As soon as we sit down, I open my laptop, ready to get to work. My mind is focused on the list of questions I’ve prepared, and I’ve already anticipated the shape of most of his responses. Then I look up and see Eric sitting perfectly still, smiling, and taking in the moment. He hasn’t even taken a sip of his matcha yet.

I quietly close my laptop and breathe.

Within minutes, the interview softens into a conversation.

Eric earned a bachelor’s degree in history from the University of Delaware and a master’s in public school leadership from Teachers College, Columbia University. He began his career teaching mathematics before moving into school administration, eventually serving as vice president of the Charter School of Wilmington and head of school at Sussex Academy. Today, he teaches mathematics and social studies in the Cape Henlopen School District. He also coaches soccer and leads yoga classes at SoulFire Collective in Rehoboth Beach.

His return to the classroom was deliberate. Eric knows some people assumed there must be a story behind his leaving administration—that he had done something wrong or that teaching represented a demotion.

“I want to make it clear that I went back to teaching by choice,” he says.

As a child, Eric played school. Teaching has always felt natural to him, less like an occupation than an expression of who he is. Administration was different.

“It felt like work,” he says. “It wasn’t where my passion was, and it didn’t bring me joy. Going back into the classroom was simply me choosing joy.”

The more Eric talks, the clearer it becomes that teaching is not merely a job but a vocation. His mother is white and his father is Black, and growing up biracial was not always easy. “I saw the best and the worst of both,” he tells me. Those experiences helped shape his desire to become a teacher — to be the kind of person who could make a meaningful difference in a young person’s life.

Just then, Eric glances over his shoulder and locks eyes with someone across the room. He waves and flashes what is quickly becoming his signature smile. My first thought is that someone has recognized him as Billy Porter’s partner.

I’m wrong. It’s one of his former students.

Inevitably, our conversation turns to love — and to Billy. I’ve made it clear that I’m here to write about Eric, not Billy Porter. But separating the two entirely would be as artificial as defining Eric only by their relationship. Billy is now an essential part of his story.

Eric met Billy at a Christmas party hosted by mutual friends who had been trying to introduce them all night. It wasn’t easy — the party was crowded, and the two men never quite crossed paths. Eric stayed for the afterparty, where a friend nudged him and nodded toward the room: Billy was looking his way. Romance never crossed his mind.

Eventually, they started talking. Eric has never had much patience for small talk, and he wasn’t interested in cataloging which celebrities Billy knew. He skipped it entirely and went straight for the deeper questions — what Billy believed, how he saw the world, what mattered to him. They ended up at the kitchen table, trading life philosophies until 5 a.m.

What struck Eric most wasn’t the conversation’s length. It was its depth. Billy wasn’t who he expected. Neither was the conversation. By the time the sun was coming up, Eric was less surprised that they’d talked all night than by how much, it turned out, they had in common.

They had dinner the following evening, and Billy invited Eric to spend the weekend with him in New York. There, Billy took him to see Nicole Scherzinger in “Sunset Boulevard.” Right before the show started, he casually introduced Eric to a friend named Katy. Back in their seats, Eric asked how Billy knew her.

“BITCH,” Billy replied, “that is Miss K-A-T-Y P-E-R-R-Y!”

For all the glamour surrounding their courtship, Eric describes the foundation of their relationship in decidedly spiritual terms. His favorite book is don Miguel Ruiz’s The Mastery of Love, which explores how fear, expectation, and the need for approval can distort relationships. Its philosophy closely resembles Eric’s own.

On the surface, Eric and Billy inhabit different worlds. Eric is a deeply spiritual teacher rooted in a small coastal Delaware town. Billy is a celebrated actor and performer whose larger-than-life persona commands stages around the world. But when I ask Eric how the relationship works, he doesn’t hesitate.

“I know that I can be my authentic self with him, and he can be his with me,” he says. “We love each other unconditionally.”

The words could sound rehearsed. Coming from Eric, they don’t.

The red carpets, famous faces, and international travel are not what matter most.

“It’s all about the people,” he explains. “I love Billy’s family and friends, and he loves mine.”

Authenticity surfaces repeatedly in our conversation — not as an abstract ideal, but as Eric’s determination to trust what feels right for him, even when other people may not understand it. I tell him about growing up in Pittsburgh and spending much of my life trying to fit the person I was into the person the world expected me to be. Eric listens intently, then pauses before responding.

“Fuck the system.”

It is blunt, funny, and entirely consistent with the man sitting across from me. Dating Billy may have dramatically increased the number of strangers who have opinions about Eric, but it hasn’t increased the number whose opinions matter to him. He is remarkably unconcerned with what people he doesn’t know think — or say — about him. The attention is new. His response to it is not.

For Eric, authenticity isn’t about asking the world for permission to be yourself. It’s about deciding that permission was never the world’s to give.

That instinct—to look inward rather than outward for permission — predates Billy.

Eric initially turned to yoga for a practical reason: he wanted to improve his physical performance on the soccer field. It didn’t take long for him to realize that something else was happening. Yoga was strengthening his body, but it was also grounding him.

Over time, the physical practice became inseparable from the mental one. The poses, the heat, even the strength required to hold his body in place became less important than learning how to quiet the noise around him, stay present, and listen to himself. The man who had pushed me through an hour of sweat and discomfort wasn’t simply teaching people how to move their bodies. He was asking them to practice something he had learned to do himself.

That sense of being grounded has become particularly important in a relationship that often requires two people to live very different lives. Eric is quick to point out that he and Billy have separate careers, separate ambitions, and goals entirely their own. Neither expects the other to abandon an individual life simply because they have chosen to build a relationship together.

When Billy left for London to star in “Cabaret,” distance became part of their routine. They FaceTimed every day, a practice they continue whenever they are apart.

“I tell Billy everything,” Eric says.

Being authentic with Billy doesn’t require the two men to become more alike. If anything, the opposite seems true. They are comfortable following their own career paths, living separate lives when circumstances require it, and giving each other the freedom to pursue what matters individually. Then they come back together — not because either has put his own life on hold, but because they have chosen to share those lives with each other.

When we finally look at the time, nearly 90 minutes have passed. Eric still needs to pack. New York is waiting, Amsterdam after that, and somewhere there is undoubtedly an itinerary telling Billy exactly where he needs to be and when.

But for a while, neither of us was racing toward the next moment.

We were fully inside the one we were in.

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What ‘Queer Eye for the Straight Guy’ can still teach us

Producer David Collins on lasting impact of hit series

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David Collins (Photo courtesy of Collins)

It’s hard to imagine where LGBTQ+ television would be without “Queer Eye for the Straight Guy,” the trailblazing reality series that premiered in 2003. 

Each episode of this Emmy-winning show saw a group of gays converge on a struggling man — the titular straight guy — and offer nonstop wit while organizing his endlessly messy life. This program about a group of homosexual helpers took the world by storm, furthering the love of gay television begun by shows like “Will and Grace” but bringing it into the growing medium of reality TV. Of course, it wasn’t perfect; “Queer Eye for the Straight Guy” often cast its experts less as multi-faceted queer folks and more as sources of early 2000s gay jokes. But despite these pitfalls, it’s undeniable that the original program explored the realities of being gay in a way audiences had never seen before. It was a monumental piece of LGBTQ+ representation, and its success is largely owed to the man who fought to get this show made: producer David Collins. 

Collins spoke with the Blade from his Los Angeles home, where he’s spent the past few years living with his husband and his two daughters. David spoke fondly of his many years in the industry, detailing how it feels to be such a huge part of LGBTQ+ history. He explained, however, that he didn’t initially set out to alter how queer people were seen on television. “I never went out to make gay television,” said the producer. “I went out to tell great stories.”

“I’m a hillbilly from Ohio, and I thought I was going to be an editor,” David laughed, looking back on his career. “I interned at the Cincinnati Film Office, and I showed up to work my very first day, and the film commissioner was like, ‘Get to the airport right now and pick [someone] up. Don’t talk to them.’ Well, I ended up picking up Jodie Foster.” Collins raved about this car ride that changed his life, with the pair becoming friends and Foster pushing him to become a producer who puts their own media out into the world. Eventually, he did just that, and after learning about the wild new genre that was reality TV, he pitched a series to Bravo: “Queer Eye for the Straight Guy.” 

“I was obsessed with Esquire magazine, and they had five categories: fashion, grooming, interior design, culture, food, and wine. So I gave them each a gay, and the Fab Five were born!” Collins said, describing how viewers quickly fell in love with the concept and earned the program four seasons and an Emmy for Outstanding Reality Program. He spoke about how proud he felt creating a show that centered real gay people, not characters in a story, remembering, “To stand in the middle of Times Square and look up and see this massive billboard with the original Queer Eye guys…it wasn’t even a dream come true, because it wasn’t a dream I had even fathomed.”

With his series, people were watching actual gay men and learning the realities of a queer culture that had always been portrayed as a danger to society. Collins tearfully recounted hearing about queer people using the show as a way to connect with their family, saying, “What I’m most proud of that’s come out of Queer Eye [are] the conversations that that series has allowed to have people around their kitchen tables with little boys in Ohio like me who were scared to death that they were going to burn in hell because their pastor was telling them that they were a sinner.”

Now, for all of its trailblazing, the program wasn’t wholly positive; the show’s focus on the central ‘straight guy’ meant it rarely delved into the lives of its Fab Five. Collins regretted that lack of depth but understood that earlier audiences weren’t accustomed to such a nuanced look into queerness — that would have to wait for the reboot. 

When “Queer Eye” came out in 2018, audiences were introduced to not only a new Fab Five, but a whole new format (that didn’t rely on a straight person). Now, the series would assist queer folks and allies alike, spotlighting these individuals as well as the queer experts helping them improve their lives. The show has been applauded for its amazing makeovers, but where it truly stands out is its representation, offering a look into individuals across the country and the struggles — along with the immense joys — of being queer in America today.

Fans were disappointed to hear that “Queer Eye” would be ending after its 10th season, but David stressed that they wouldn’t have to be sad for long. “What I will say to you is this: hang tight,” he teased. “There’s yet another version of ‘Queer Eye’ to come, and we’re working on that now.” In the meantime, Collins is continuing his work with new shows like the “House of Stassi,” a series centered on “Vanderpump Rules’”prolific waitress. He’s excited about these new projects, but emphasized that his heart will always belong to “Queer Eye for the Straight Guy” and all that it continues to do for viewers 19 years after its finale. 

“It’s not about your new outfit or your new couch or your new whatever. It’s about your humanity,” said Collins, speaking about the core lesson he hopes people take away from the Queer Eye franchise. “It’s about seeing yourself. It’s about dignity. It’s about how confidence breeds success.”

A valuable message that queer folks can benefit from even more now than they did in 2003. And, while it’s unclear just what lies ahead for this franchise, one thing is for sure: “Queer Eye for the Straight Guy” helped people everywhere understand the power that exists within our queerness. It’s a truth that has impacted countless pieces of LGBTQ+ television today, and it’s one that Collins promises to keep alive through whatever hit show he creates next. 

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