Bivalves are delicious to eat, but there’s so much more to their story!
The shellfish industry is leading the way across regenerative practices, community building, ocean health, and transparency. The people involved represent a patchwork of stories and diverse backgrounds who believe that these emerging values can work in harmony.
Imagine a world where we are contributing to a better planet when we consume. That’s the world I want to promote, and that’s exactly what shellfish farms up and down our coastlines help create.
Read the Stories
This is a strong funding opportunity for coastal projects, so if you are leading an oyster restoration effort or considering one, here’s a short interview with Kyle to learn more about the JRF, their process, and how to get in touch!
In early June, I had the pleasure of hosting an oyster tasting for the Bleu Duck Kitchen Retreat in West Point, Maine in partnership with
Join Lady Oyster & The Maine Oyster Company for an immersive seafood experience. Maine is a food sophisticate’s dream where authentic food, travel, and community come together.
It all began with a salty, spicy kitchen experiment. Could The Fresh Chile Company and I marry terroir and merroir, spice and brine? I put it to the test for a radiant new cocktail sauce, toggling ingredients, mixing up flavors, and turning my kitchen upside down.
Stephie Jones is a coastal artist based in Virginia Beach who is well known for her range of captivating interpretations of oysters. Her modern impressionism meets the bold colors of America’s rugged coast.
Who loves miso? This is my miso-inspired recipe for grilled oysters.