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Being an oyster salesman you would know more about run off contamination and when it occurred

Please don't resort to liberal tactics (when facts don't go your way, resort to demonizing, labeling, etc.).

I have never sold an oyster in my life....I have bought a good many of them though and they were delicious.

My original post centered on the following:

" My response was totally about the myth of "month with an 'R' in it" question and absolutely nothing else, so anything else you try to build upon that = "straw men".

You were the one that proclaimed water temps that were too high as the reason for the old "R month" myth and it is simply not true.

My posts had nothing to do with whatever killed the guy in Dallas because I have no knowledge of it except from what I have read. My response to you centered around your proclamation that the "R-month" thing was all about water temperature and I tried to illustrate to you that this was not the case at all and history backs me up.

I don't want to play the old game where you change the argument in the middle of the game when the old one crashes."

(copied and pasted from the earlier post)

You have never directly responded to what I said about water temperatures as the reason for the old "R-month" oyster myth, but have muddied the water with the v.v. bacteria thing....like they knew all about that back in the 40's (fortune tellers?) and that was the reason for the summertime ban...yeah...right...

I simply stated that the air temperature experienced by the oystermen who had no refrigeration available on their boats (and ice was too expensive back then) prevented them from coming in with live/edible oysters.

You stated outright:

"They come from too warm water, norm, just like the old saying about the 'r' months."

Your own words...blaming water temperature and that is what I took issue with.

Now you try to dance around (and away) from that but never directly addressing the water temp aspect.

Is it now your position that the old "R-month" ban was due to future research (40 some years in the future) about v.v bacteria OR the fact that an oyster harvester was unable to return to the dock with live oysters when the AIR temperature was too hot. (The oysters were just fine in that "too warm" water until they were removed from it kept for on the boats for several hours in the much warmer AIR and DIED).

Please try and stay on the subject and stop side-tracking with trivia.

I was talking about the reason for the ban in the first place... period. How difficult can it be to remember that?

You can do a "John Kerry" and nuance it to death but that was my subject.

norm norm.... to many back and forth points from you for me to keep up with. I said warm water v.v. was not a "myth" from the 40 & 50 and backed it up with a Health Dept document (you said was from the 80's). Whenever the Heath Dep. doc. was written it backed up what the my "myth" said. You have not backed up your argument with anything other than more arguments. You said lack of refrigeration was the problem not v.v. According to both my doc. and the article posted here v.v. is a problem with oysters in the summer but does not make them appear rotten or smelley like lack of refrigeration would do. As far as people not knowing about v.v. back in the 40's maybe they didn't have a name for it but they knew otherwise fresh appearing oysters gathered in the warm months would occasionally kill people. Another tip for you, don't eat a boiled crawfish with a straight tail.