Farm To Fork: Duxbury Oysters, From Hatchery To Halfshell

(Meghna Chakrabarti/WBUR)Island Creek Oyster's nursery in Duxbury (Dan Mauzy/WBUR)At this oyster nursery in Duxbury, young oysters are kept here for several months until they mature. (Meghna Chakrabarti /WBUR)Gardner Loring holds up part of a cage, which holds about 500 to 800 oysters. (Meghna Chakrabarti/WBUR)Meghna steps into her waders. (WBUR)Cages for young oysters. (Meghna Chakrabarti/WBUR)Gardner Loring holding a rake used to gather oysters. (Meghna Chakrabarti /WBUR)Adult oysters (Meghna Chakrabarti/WBUR)Island Creek Oysters grows its own algae, trying out different combination in hopes of getting the best kind of  food to breed high-quality oysters. (Meghna Chakrabarti/WBUR)Skip Bennett, founder and owner of Island Creek Oysters, next to a breeding tank. (Meghna Chakrabarti/WBUR)This tank holds up to about 500,000 oyster larvae. (Meghna Chakrabarti/WBUR)(Meghna Chakrabarti/WBUR)

In our latest installment of Radio Boston’s food series “Farm to Fork,” we tackle crassostrea virginica — or eastern oysters. And the Latin is appropriate, because at Island Creek Oysters in Duxbury, they’re not just harvesting delicious New England oysters, they have a whole oyster laboratory where they breeding hundreds of thousands of little shellfish.


Andy Husband’s Mignonette Recipe:

1 cup aged sherry vinegar
2 shallots, minced
1 tsp freshly cracked black pepper

Mix well. Serve chilled.

Other stories from this show:

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Host Meghna Chakrabarti introduces us to newsmakers, big thinkers and artists and brings us stories of relevance to Bostonians here and around the region. Live every weekday at 3 p.m. and 10 p.m.

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