Episode 20: The Small but Mighty Oyster
Why does the oyster — amorphous, slimy, hidden in a shell that’s craggier and more unwieldy than that of a scallop or a clam — capture so many food-lovers’ hearts? What exactly is an oyster? Why are most of the oysters we eat farmed? And why, unlike other farmed seafood, are they considered such a benefit to their environment? In this episode, we head to the farm — the oyster farm — and talk to various experts to understand more about this beloved and very sustainable bivalve.
Available wherever you listen to podcasts.
“If you can combine the awesome reproductive power of shellfish with their awesome filtration power, that's where you can really transform an ecosystem.”
Episode Guests:
Rowan Jacobsen
Rowan is an author and journalist who writes about food, the environment and the intersection between the two. He is the author of many books, including three about oysters — most recently 2016’s “The Essential Oyster.”
Christopher Gobler
Christopher is a distinguished professor and the endowed chair of Coastal Ecology and Conservation at Stony Brook University, where he focuses on, among other things, coastal ecosystem ecology, climate change, harmful algal blooms and ocean acidification.
Terry Sawyer
Terry is a founding partner and vice president at Hog Island Oyster Co. in Tomales Bay, California.
Marlon McLaughlin
Marlon is a longtime employee at Hog Island, currently in charge of tours.
FoodPrint resources:
Additional resources:
- “Consider the Oyster”, by M.F.K. Fisher
- “Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America“, by Rowan Jacobsen
- Rowan Jacobsen’s Oyster Guide website with resources and advice for procuring oysters to eat at home
Top photo courtesy of Jerusha Klemperer for FoodPrint.