In this live‑stream episode of Raw Pet Medics, hosts Dr. Brendan Clark, Dr. Nick Thompson, and Dr. Conor Brady open the show with casual banter about technical glitches on the BeLive platform and a brief link‑fix break. They thank their Patreon supporters and mention the show’s availability on major podcast platforms (Apple, Spotify, etc.). The conversation then shifts to Dr. Brady’s recent trip to the French island of Île de Ré, where he describes the striking abundance of oysters on the rocks, the presence of razor clams, crabs, and periwinkles, and notes his personal inability to eat oysters. He shares a sensory note that razor clams have a subtle aniseed flavor, likening their texture to slightly stringy palm hearts. The segment ends with a short announcement of a five‑minute break to resolve a broken Facebook link.
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Hope you're enjoying the listening, and we're live.
Oh, we're live! Goodness me, here we are, here we are, we're back again, guys.
We're all good. It's looking at the camera.
Yeah, it's, it's quite, quite lovely to be back in the same virtual room, guys, because we've been off. Conor's been sunning his face, as you can see, ladies.
Something dodgy. Something dodgy.
Wash my teeth.
Did you? Nobody's coming on. Rach Mac and Fiona are not there.
Exactly. And it's something about, it said, you do not have the right.
I'm not sure if BeLive is just, if it's cutting it anymore.
Yeah, there are better.
There are people there. There are people there.
You're on a serious stress, Bren.
There we go. Well, they're always doing this to me. BeLive just has this thing about, yeah, I want to see whether you're on the ball or not. So, um, we need to work live though. Well, we're live to somebody.
Okay, we are the Raw Pet Medics. We have got Dr. Brendan Clark, we have got Dr. Conor Brady, and me, Dr. Nick Thompson, and we are massively pleased to be here to do Q&As. We do this every week at 7 PM, and we really want to thank our Patreon supporters. They give us the price of a cup of coffee or thereabouts every month, and we really, really appreciate it. It allows us to pay Pete, the sound guy, who we've got to keep happy because otherwise he's going to make it sound really terrible. And also, we want to thank him for getting us onto a gazillion podcasts all around the world. You can get them on Apple and just any common podcast, even on Uh, I think we're on Spotify, aren't we, guys?
Yeah, Spotify.
Look at that.
Yeah, we're on them all. Do you ever listen to us? Do you ever listen? Do you ever go for a walk and listen? I can't bear it. And I was just waiting for me to speak, and, uh, that just never came on, so I just gave up, which was— it must be an unusual part of the podcast for me not to be ravaging. Yeah. But some people see it amazing.
Conor, you're actually looking tanned. Come on, tell us where you've been. What's been going on?
Ile de Ré. I went to Ile de Ré off France, and I have some great photographs I'm going to share with you. One of the biggest islands that France has. And yeah, no nudie ones. Well, with the advances of AI, actually, I'm not afraid of nudie ones anymore. I'm just going to sculpt myself. But yeah, And but you should see, this place is, um, it's kind of famous for its seafood and all that kind of stuff. And a huge seafood person, I can eat the basics, you know, but I can't eat oysters for some reason. They just don't agree with me. And you should see when the tide goes out, and the tide goes out so far, like you couldn't walk to the sea with the kids once it goes out. And the rocks, every single rock is just covered in oysters, like I mean packed dense with oysters, to the point that when the tide comes in and you're walking, if you stand on one of those rocks, it'll cut the foot off you because oyster shells are like razors. And, um, so I've never seen so many oysters condensed on rocks in my life, and they're just sitting there. And there was razor clams, you know, those lads that are in there. Yeah, I mean, people eat them, and there was so many people out picking them. And, um, yeah, people picking crabs to eat, picking— and it's like, you know, a real natural periwinkles. Uh, so a lot of food is coming out of the seaweed. Um, yeah, so just that was a nice evening talking to those people picking their bits and pieces, and they're bringing them back, cook them fresh. But, um, sadly I wouldn't eat much of that myself.
So anyway, razor clams, guys, the interesting thing about razor clams is they taste of aniseed.
Oh, I like it.
I believe it.
Yeah, that's interesting.
So we're checking out— they, they taste— they're kind of like slightly stringy, you know, palm hearts, slightly stringy, slightly meaty palm hearts with a slight aniseed flavor. Bizarre, but delicious.
Yeah.
So guys, I am going to ask you a big favour for everybody who's watching. It would be lovely. And I so appreciate everybody joining us from over the other side of the pond. But we are going to take a very short break because we have to fix a little link, okay, to Facebook, which has broken. And that's why we've only got so many people.
Yeah. Something feels right.
Something feels right.
So what we're going to do, we're just going to take a 5-minute break. We We'll be straight back with you right where you're watching. Uh, just take a moment and leave that one with me.
