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In this episode of OYSTER-ology, I get back together with Sam Walsh of SharkBite Oysters. Sam discusses his journey from studying marine biology to becoming an oyster farmer in New Smyrna Beach, Florida. He shares how oyster farming's sustainability and lifestyle benefits drew him in after experiences in finfish and shrimp farming. Sam highlights his growth from a small operation to a million oysters in the water. He talks about the unique challenges of oyster farming, starting with having to build his own boat, to fighting barnacles and dealing with hurricanes. He also discusses the importance of high-quality, clean oysters and his catering ventures that connect his farm to the community. Through this engaging conversation the true essence of SharkBite Oysters is revealed through Sam’s sense of humor, enthusiasm and authenticity., leaving open the question: will he complete the Oyster-A-Day-For-A-Year challenge?

00:00 Introduction and Breakfast Talk

00:39 Guest's Background and Early Career

03:03 Transition to Oyster Farming

06:36 Starting the Oyster Farm

08:55 Challenges and Growth

17:08 Hurricane Preparedness

21:45 The Art of Scraping Barnacles

24:06 Catering and Community Engagement

25:12 Farm Tours and Expansion

27:47 Distribution and Marketing Strategies

29:17 The Perfect Oyster

34:32 Challenges in Oyster Farming

38:32 Future Plans and Personal Stories

Links:

Sharkbite Oysters website (https://sharkbiteoysters.com/)

Link to Sam’s Instagram An Oyster-A-Day Campaign:

Sam's Boat: The Lumberyard Skiff

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This week on OYSTER-ology I sit down with Meta Mesdag, Founder, Owner and Operator of Salty Lady Seafood Company in Juneau, Alaska. Meta shares her unanticipated journey of becoming an oyster farmer after moving from Portland. A critical aspect of hef family-oriented farm, which started in 2018, is including her kids and other young people in its daily operations. But the farm's primary goal is not to turn her children into oyster farmers, but instead to help them become well-rounded, successful individuals who are not afraid of hard work. Meta emphasizes the challenges and joys of oyster farming, from handling harmful algae blooms to fostering a sense of belonging and hard work among the young crew members. Despite the physical and logistical hurdles, she highlights the rewarding aspects of seeing oysters grow and fostering a supportive, close-knit team. And through our conversation we see how responsible oyster farming not only fosters the future of the environment, but also the futures of those who do the farming.

00:47 Welcome to OYSTER-ology

01:10 Starting Salty Lady Seafood

06:36 Learning the Ropes of Oyster Farming

15:25 Challenges of Oyster Farming in Alaska

22:24 The Role of Family and Community

30:54 Future Plans and Reflections

33:00 Conclusion: Passion and Gratitude

Links:

Salty Lady Seafood Company website (https://www.saltyladyseafood.co/)

YouTube video: Meet Your Alaskan Farmer, Meta Mesdag (https://www.youtube.com/watch?v=mPvJhfjVbL0&list=PLuuqkhFcq8idjBvLfvo84uO3qPos2Gxvi&index=2)

Sea Grant Article about Meta Mesdag (https://alaskaseagrant.org/2019/05/juneau-oyster-farmer-battles-red-tape-to-grow-family-business/)

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In this episode, host Kevin Cox sits down with Peter Stein of Peeko Oysters on Long Island's North Fork to hear about his unique journey to becoming a visionary oyster farmer and the daily realities and complexities of oyster farming. He discusses the challenges of working with a "ruthless and relentless" Mother Nature, to the surprising obstacles of starting a business in aquaculture and building it into a vertically integrated business. Beyond the farm itself Peter introduces his innovative business philosophy, the intrinsic value of a living oyster reef and the concept of ecosystem services—the idea that oyster reefs provide long-term benefits to the environment beyond just human consumption. You'll hear about his push for a shift in corporate perspectives, where businesses understand and quantify the value that an oyster reef provides far beyond merely the market price of it’s parts. This episode is a must-listen for anyone interested in sustainable food, the intersection of business and environmentalism, or the fascinating world of oyster farming.

00:00 A Humbling Start in Oyster Farming

00:31 Introducing Peeko Oysters

01:39 From Job Loss to Oyster Farming

02:35 The Benefits of Oyster Farming

03:49 Starting Peeko Oysters

04:14 Exploring Vertical and Aquaculture Farming

06:31 Learning the Ropes of Oyster Farming

08:29 Current Operations and Techniques

09:58 Challenges and Innovations in Oyster Farming

13:18 The Hatchery and Scaling Up

18:54 Technological Barriers and Solutions

22:34 Contract Growing and Industry Opportunities

23:37 Exploring Contract Growing in Oyster Farming

26:09 The Role of Infrastructure in Oyster Farming

27:16 Diving into Oyster Varieties and Market

28:38 The Future of Oyster Aquaculture

30:10 Valuing Oyster Reefs Beyond Harvesting

40:11 Challenges and Learning in Oyster Farming

42:45 Balancing Business Growth and Daily Operations

46:46 Concluding Thoughts and Reflections

Links:

Peeko Oysters website (https://peekooysters.com/)

Oyster Heaven website (https://oysterheaven.com/)

FlipFarm website (https://www.flipfarm.co.nz/)

Greenwave website (https://www.greenwave.org/)

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Understanding Vibrios in Oysters with Expert Andy DePaola

In this episode of OYSTER-ology, host Kevin Cox is joined by Dr. Andy DePaola, a renowned marine biologist and aquaculture expert, to discuss the crucial topic of bacteria in shellfish, especially focusing on Vibrio bacteria. The episode delves into the risks, safety measures, and the naturally occurring presence of Vibrio parahaemolyticus and Vibrio vulnificus in oysters. Andy shares his extensive experience from working with governmental agencies and industry leaders, providing a comprehensive overview that balances scientific detail with accessible explanations. Listeners will learn about the dynamics of these bacteria, safety protocols in oyster farming, and practical tips to minimize health risks while enjoying raw shellfish. This episode is a must-listen for anyone interested in the intersection of food safety and aquaculture.

00:00 Introduction to Vibrio in Oysters

00:43 Meet Dr. Andy DePaola: Marine Biologist and Oyster Expert

03:59 Understanding Vibrio Bacteria

05:23 Types of Vibrio: Parahaemolyticus and Vulnificus

06:53 Andy DePaola's Journey into Vibrio Research

10:14 Vibrio Outbreaks and Their Impact

15:07 Safety Measures and Risk Management

26:35 Oyster Farming Practices and Regulations

30:02 Oyster Harvesting and Safety Concerns

30:40 Medley Oysters and Multiple Source Cases

31:09 Parahaemolyticus Control Measures

31:57 Outbreaks and Case Studies

34:40 Vibrio Control and Cooling Techniques

37:57 Consumer Safety and Cooking Tips

44:33 Global Vibrio Surveillance and Risks

47:38 Campylobacter and Oyster Farming Challenges

50:56 Future Concerns and Final Thoughts

53:46 Conclusion and Final Remarks

Links:

Article about Andy DePaola (https://www.scenic98coastal.com/posts/andy-depaola-depe-oysters-coden-alabama)

CDC Webpage on Vibrio (https://www.cdc.gov/vibrio/about/index.html)

FDA fact sheet on vibrio parahaemolyticus (https://web.archive.org/web/20090815125845/http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070452.htm)

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Shownotes:

Join us as we dive deep into the North Carolina Oyster Blueprint, a comprehensive initiative aimed at balancing oyster habitat restoration, sustainable harvesting, shell recycling, and outreach education. Erin Fleckenstein, the Oyster Program Director for the North Carolina Coastal Federation, takes us through the evolution of the blueprint from its origins, challenges, and successes. for expanding in a sustainable way the oyster industry while at the same time protecting the environment, maximizing water quality and creating greater public awareness of the importance of oysters to the public. North Carolina is a pioneer in this collaborative approach and dedicates significant effort to keep it current, relevant and responsive to the needs of all involved in oyster-related businesses. Learn about the North Carolina Oyster Trail, the pivotal role of partnerships, and the coordinated efforts to make the state's oyster industry a model of sustainable aquaculture. Discover the key elements of the oyster blueprint, including habitat creation, water quality protection, and the collaborative approach involving state agencies, nonprofits, shellfish growers, and university researchers.

00:00 Introduction to the North Carolina Oyster Blueprint

00:33 Meet Erin: The Oyster Program Director

00:53 The Role of the North Carolina Coastal Federation

02:20 The Birth and Expansion of the Oyster Trail

02:58 Understanding the Oyster Blueprint

03:44 The BRACO Report and Its Impact

04:42 Formation of the Oyster Blueprint Alliance

06:02 Progress and Updates on the Oyster Blueprint

07:06 Challenges and Successes in Coordination

09:37 Historical Context: The North Carolina Oyster Wars

10:47 Modern Oyster Farming Techniques

11:35 Support Systems for New Oyster Farmers

13:11 The Aquaculture Hub Initiative

15:04 Funding and Future Plans for the Hub

16:31 Coordination and Advocacy Efforts

19:08 Tracking Oyster Industry Progress

20:47 Future Growth and Goals for the Oyster Industry

23:16 Personal Insights: Erin's Oyster Preferences

24:24 Conclusion and Final Thoughts

Links:

North Carolina Coastal Federation (https://www.nccoast.org/)

North Carolina Oyster Trail (https://ncoystertrail.org/)

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In this episode of OYSTER-ology Kevin interviews Manya Rubinstein, co-founder and CEO of Industrious Spirits Company (ISCO) in Providence, Rhode Island. ISCO is known for producing sustainably sourced vodkas, gins, bourbons, and experimental spirits, including the unique oyster-distilled vodka and gin. Manya shares her circuitous journey into alcohol distillation, inspired by regenerative farming and the community-building power of spirits. She discusses the distillation process, sustainability efforts, and the significance of sourcing ingredients locally. The episode explores ISCO's innovative use of oysters in their spirits, the distinct flavor profiles it creates, and the challenges of small-batch distilling. Manya also highlights the company's commitment to partnerships with ocean-focused nonprofits. The conversation is rich with insights into the artistry and science of spirit production, and the importance of storytelling in crafting unique alcoholic beverages.

00:00 Introduction

00:43 Meet Mana Rubinstein: CEO of Industrious Spirits Company

03:24 The Journey into Alcohol Distillation

05:45 Regenerative Farming and Sustainability Practices

09:27 The Story of ISCO: From Concept to Reality

11:22 Innovative Distillation Techniques and Equipment

15:45 Oyster-Infused Spirits: The Unique Process

19:13 Challenges and Successes in Oyster Distillation

23:15 Hands-On Oyster Farming Experience

23:53 The Importance of Tagging and Transparency

26:03 Unique Ingredients and Flavor Profiles

29:35 Partnerships and Nonprofit Collaborations

33:16 Cocktail Recipes and Bartender Collaborations

40:27 Future Plans and Ocean-Based Inspirations

42:49 Conclusion and Farewell

Links:

Industrious Spirits website: https://www.iscospirits.com/iscocorespirits

Ostreida Oyster Vodka: https://www.iscospirits.com/iscoostreidaoystervodka

Sea Flow Oyster Gin: https://www.iscospirits.com/isco-ocean-gin

Manya’s Ultimate Ostreida Bloody Mary:

Link to The Matunuck Oyster Bar: Matunuck Oyster Bar

Some non-profits supported by ISCO:

– Billion Oyster Project

– Blue Ocean society:

– Maine Aquaculture Association

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The Realities of Oyster Farming in Alaska with Eric Wyatt -- OR -- From Death Comes Experience...

In this eye-opening episode of OYSTER-ology, host Kevin Cox delves into the formidable challenges of oyster farming in Alaska with Eric Wyatt, founder of Blue Starr Oysters. Eric recounts the journey from his fishing roots to building a floating oyster farm in the remote wilderness of Prince of Wales Island. Highlights include the logistical hurdles of creating and maintaining a farm off-grid, the harsh weather conditions, the complexities of transportation, and the intricate battle against biofouling and sea otter invasions. Eric also shares how his focus on efficiency has led to innovative farming techniques and the creation of the Alaska Oyster Cooperative. This episode provides a candid look at the perseverance, ingenuity, and rugged determination required to farm oysters at the End of the World.

00:00 Introduction and Expectations

00:25 Meet Eric Wyatt: Alaskan Oyster Pioneer

01:01 Building Blue Star Oysters from Scratch

02:06 Innovative Farming Techniques and Challenges

03:29 Eric's Journey to Oyster Farming

05:47 The Realities of Remote Farming

09:12 Efficiency and Innovation in Oyster Farming

23:59 The Flip Farm Revolution

27:48 The Alaska Oyster Cooperative

30:55 Challenges and Future Plans

37:36 Conclusion and Farewell

Links:

Blue Starr Oysters website (https://bluestarroysters.com/)

Link to The giant flupsy at Blue Starr (https://alaska.seaweedinsights.com/oysters/nursery)

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In this lively episode of OYSTER-ology, Kevin Cox kicks off Season 2 after some globetrotting adventures. He thanks loyal listeners for their support and introduces renowned guest Patrick McMurray, aka ShuckerPaddy. Patrick shares his fascinating journey from a Toronto restaurant busboy to a world champion oyster shucker and Guiness Book World Record holder. He reveals the tricks of his trade, including his innovative oyster knife design and efficient shucking techniques. Patrick also talks about co-founding the Oyster Master Guild with Julie Qiu, an initiative to elevate oyster knowledge to sommelier status. Packed with humor and passion, this episode dives into Patrick's love for oysters, his competitive spirit, and plans to spread the oyster gospel far and wide. Get ready to shuck and chat with the best in the biz!

00:00 Welcome Back to OYSTER-ology!

01:17 Gordon Ramsey and the Oyster Shucking Challenge

02:04 Meet the ShuckerPaddy: Patrick McMurray

04:35 Patrick's Journey: From Toronto to World Champion

07:55 The Art and Science of Oyster Shucking

09:45 From Rodney's to Starfish: Building a Restaurant Legacy

10:39 Competitive Shucking: The Road to Guinness World Records

18:07 Training Gordon Ramsey and the Guinness Book Show

21:21 Mastering the Oyster Shuck: Techniques and Tips

25:58 The Art of Flipping Oysters

27:08 Designing the Perfect Oyster Knife

30:05 Mastering the Anatomy of Oysters

31:17 Breaking World Records in Oyster Shucking

34:34 The Life and Travels of ShuckerPaddy

37:01 Oyster Master Guild: Elevating Oyster Appreciation

46:17 Future Plans and Aspirations

49:26 Conclusion and Farewell

Links:

ShuckerPaddy Website & Shucking Video: (https://shuckerpaddy.ca/)

Oyster Master Guild website (https://oystermasterguild.com/)

The Oyster Companion, A Field Guide, by Patrick McMurray (https://www.amazon.com/Oyster-Companion-Field-Guide/dp/0228101581)

Swissmar website for ShuckerPaddy’s oyster knives (https://www.swissmarshop.com/collections/shucker-paddy?srsltid=AfmBOopO7v7EaWbeSJU3sdQmPljlgGN_UwWOdtMMBgWgOmWfWRyKpLMK)

Video of the 2024 World Oyster Opening Championships, Galway, Ireland (https://www.naroomaoysterfestival.com/watch-world-oyster-opening-championships/#:~:text=The%20world%20title%20is%20currently,his%20winning%20streak%20from%202023.)

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