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Farm To Fork: Duxbury Oysters, From Hatchery To Halfshell

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(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.

Guest:

Andy Husband’s Mignonette Recipe:

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

Mix well. Serve chilled.


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Hosts Meghna Chakrabarti and Anthony Brooks introduce us to newsmakers, big thinkers and artists and bring us stories of relevance to Bostonians here and around the region. Live every weekday at 3.

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