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In this episode of OYSTER-ology,  Kevin talks to Aaron Pinnell, the innovative mind behind FlipFarm, his semi-automated oyster farming system which is changing the way oysters are grown. Aaron shares his journey from sheep and dairy farming to aquaculture, detailing how a serendipitous encounter led him to oyster farming. He discusses the creation of Marlboro Oysters with his wife, Debbie Pannell, and their development of a revolutionary oyster farming system that enhances efficiency and productivity. Aaron explains the unique features of FlipFarm, including the  specialized machinery and how it is transforming the oyster industry globally. The conversation highlights the challenges and successes of implementing the system, its impact on the oyster quality, and the future potential for scalability and international expansion.

00:00 Introduction to Flip Farm

00:20 Meet Aaron Pinnell: The Man Behind Marlboro Oysters

01:35 Aaron's Journey from Sheep to Oysters

06:38 The Birth of Marlboro Oysters

12:14 Challenges and Innovations in Oyster Farming

16:09 The Eureka Moment: Birth of Flip Farm

20:07 Developing the Flip Farm System

24:08 Understanding Flip Farm Line Lengths and Spacing

25:53 Innovative Loading and Unloading Efficiencies

28:08 Sorting and Grading Oysters on the Water

29:19 Revolutionizing Oyster Farming with Flip Farm

31:31 Adapting to Challenges and Continuous Improvement

32:50 Global Expansion and Scalability

33:10 Handling Storms and Site Considerations

34:22 Flip Farm's Versatility in Different Environments

35:59 The Journey of Developing Flip Farm

39:00 Team Dynamics and Growth

41:10 Work-Life Balance and Retention

41:49 Investment and Adoption of Flip Farm System

42:59 Scalability and Contracting Opportunities

45:14 Quality and Consistency of Oysters

48:30 Global Adoption and Future Prospects

50:17 Conclusion and Final Thoughts

Links:

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

https://cdn.slp.nz/flipfarmtour/ First FlipFarm farm tour videos (a must-see)

https://www.marlboroughoysters.co.nz/ (Marlborough Oysters website)

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In this episode of OYSTER-ology, photo stylist Adrienne Anderson takes us inside the creative chaos behind Rowan Jacobsen’s The Essential Oyster, where she and photographer David Milosh spent a year transforming oysters into expressive portraits — tilting shells by fractions of an inch, battling over artistic style and learning to see each oyster as its own unique character. Adrienne explains how flavor, place and mood guide her styling choices, how visual stereotypes shape the way oysters are perceived, and why tension and limits are essential to making honest, compelling images. Her path — from washing dishes in New York to collaborating with Rowan Jacobsen to running the retail operations at one of the Pacific Northwests's most beloved oyster farms — is full of unlikely decisions, chance encounters, and relationships that quietly redirected the course of a life. And through it all, she leaves us with one unforgettable truth about photography and maybe life itself.

00:00 Introduction

00:45 Meet Adrian Anderson: From Janitor to Food Stylist

01:34 Journey to Photography and Food Styling

03:17 The New York Times Cooking Studio

04:48 The Oyster Connection: Meeting Rowan Jacobson

11:44 The Essential Oyster Project

15:16 The Art of Oyster Photography

21:28 The Influence of Oyster Photography

23:33 The Evolution of Gulf Oyster Farming

24:35 Creating Dynamic Photo Books

26:27 Transitioning Careers and New Projects

27:15 Life at Hama Hama

30:47 Oyster South and Community Involvement

33:30 Quickfire Questions on Photography

37:27 Memorable Oyster Experiences

40:19 Future Plans and Reflections

Links:

• Adrienne's website: https://www.adrienne-anderson.com/
• The Essential Oyster (Amazon link) – Rowan Jacobsen’s book featuring Adrienne’s styling and studio work
• Hama Hama Oysters – Adrienne’s current home base on Hood Canal
• Oyster South – Organization supporting southern oyster farmers and their annual symposium
• Rowan Jacobsen – Writer of The Essential Oyster and Apples of Uncommon Character
• Billion Oyster Project – New York Harbor restoration nonprofit
• Holding Back the Tide – Film that deeply moved Adrienne and reshaped her oyster path

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Julie Qiu is a globally recognized oyster educator, writer, strategist, and industry advocate. She is the creator of the influential website In A Half Shell, a founding partner of Oyster Master Guild, and a longtime champion of elevating oyster appreciation and oyster service around the world. Kevin Cox sits down with Julie to unpack OMG’s mission to elevate oyster culture through education and certification. Julie shares her journey from brand strategist to renowned oyster sommelier, discusses the concept of merroir, the creation of her In A Half Shell website, and reveals how OMG aims to make oysters accessible to all. With insights into tasting techniques, global oyster trends, and the four-level certification process, this episode is a must-listen for anyone passionate about oysters and seafood.

00:00 Introduction to Oyster Textures and Podcast Welcome

00:37 Diverse Perceptions of Oysters

00:54 Introducing Julie Qiu: The Oyster Sommelier

01:30 Julie's Journey and Philosophy

16:31 The Concept of Merroir

21:29 Tasting and Appreciating Oysters

31:14 Introduction to Oyster Master Guild

33:28 The Four Levels of Oyster Master Guild

35:31 Oyster Service Excellence and Certification

37:20 The Importance of Storytelling in Oyster Culture

40:27 Global Reach and Community of Oyster Master Guild

41:57 Oyster Sommelier and Accessibility

45:20 Gen Z and the Future of Oysters

48:00 The Evolution of Oyster Dining

49:57 Quickfire Questions with Julie Qiu

56:41 Conclusion and Final Thoughts

Links:

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

In A Half Shell  (https://www.instagram.com/inahalfshellist/)

Julie on Instagram (https://www.instagram.com/inahalfshell)

Credits

• Guest: Julie Qiu
• Host: Kevin Cox
• Digital Deckhand: Chet Jipty

Production of: OYSTER-ology Podcast

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From the raw bars of New York to festivals across the country, Rutvik Patel has built a life around the half shell and built The Wandering Shuckers Co. A kid from India – and not an oyster in sight – Rutvik shares how, thrust into the US, he stumbled into shucking, found community through oysters, and turned his passion into a profession. With his “superhuman” partner Mahnaz Damania keeping the ship steady, Rutvik travels coast to coast bringing oysters—and their stories—to pop-ups, private events and national competitions. He explains the art of shucking, the significance of storytelling in serving great shellfish. Our conversation reflects on the camaraderie within the oyster community,  craft, and how oysters have a way of connecting people everywhere.

00:00 Intro

00:23 Meet Rutvik Patel: The Wandering Shucker

00:55 From India to America: Rutvik's Early Life

02:37 Adapting to Life in the US

05:06 Entering the Food Industry

06:20 Discovering a Passion for Oysters

08:41 The Art and Community of Shucking

13:30 Competing in Shucking Competitions

16:42 The Perfect Shuck: Techniques and Challenges

17:58 Competition Oysters: Selection and Strategy

18:26 The Art of Not Flipping Oysters

19:46 The Wandering Shuckers: Origin Story

20:34 Business Model and Events

20:59 Catering vs. Popups: A Shucker's Perspective

22:11 Innovative Techniques for Grilled Oysters

23:42 Experimenting with Oyster Additives

28:29 The Importance of Oyster Stories

31:01 Memorable Shucking Experiences

35:12 Future Plans and Acknowledgements

Links:

• The Wandering Shuckers Co. (https://www.thewanderingshuckers.co)
• Mahnaz Damania — Global Indian Article (https://globalindian.com/es/youth/story/global-indian-exclusive/bollywood-to-broadway-actress-mahnaz-damanias-journey-to-life-of-pi/)
• The Seafood Dude — Daniel Wangler (Texas) (https://www.theseafooddude.co/about)
• Fallen Pine Oyster Company (Snow Hill, Maryland) (https://www.fallenpineoyster.com)
• Jolie Rogers Raw Bar (Wiscasset, Maine) (https://lcnme.com/currentnews/wiscasset-welcomes-jolie-rogers-raw-bar-to-village/)
• Hama Hama Oysters (https://hamahamaoysters.com)
• Sidecar Patio & Oyster Bar (New Orleans)

Credits:
Guest: Rutvik Patel, The Wandering Shuckers Co
Host: Kevin Cox, Creator & Host of OYSTER-ology
Digital Deckhand: Chet Gipty

Photos courtesy of The Wandering Shuckers Co.

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In this episode of OYSTER-ology, I sit down with Erik Schlagenhauf, Vice President of SEAPA North America, about the nuts and bolts of oyster farming innovation. We discuss SEAPA's innovative gear systems that enhance efficiency, sustainability and product quality in oyster farming. We dive into how small design choices - like baskets with true doors - can save thousands of low-value moves and eliminate mountains of wasteful zip ties. Erik shares his journey from stone carving to Hog Island Oyster Company to his current role at SEAPA, where he helps farmers around the world adapt to technological advancements, offshore expansion, shifting politics, and environmental pressures. Our conversation spans oyster farming in Japan, Portugal, Australia, and beyond, touching on different growing techniques, copycat gear, the ethics of original R&D, and the promise of sensors, drones and AI in shaping the future of aquaculture. From grow-out bags to oysters around the world, Erik shows how design and innovation shapes not just the farmer’s work, but the oysters on your plate.

00:00 Introduction: The Plight of Oyster Farmers

00:34 Welcome to OYSTER-ology Podcast

02:11 Meet Erik Schlagenhauf: 

03:44 The Start of an Oyster Career

06:41 Learning the Ropes at Hog Island

07:48 Innovative Oyster Farming Methods

11:20 Transition to SEAPA: Embracing Efficiency

14:08 SEAPA Baskets: Design and Durability

23:33 Global Oyster Farming Techniques

28:24 Future of Oyster Aquaculture

37:33 Conclusion: Innovations Shaping Oyster Farming

Links:

SEAPA website: http://seapausa.com

Hog Island Oyster Company (https://hogislandoysters.com)

If this episode got your gears turning, follow OYSTER-ology, rate & review on your favorite app, and share with a friend who knows their way around a half shell.

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The confluence of Oysters and Cheese, with Justin Trosclair of Lady Nellie Oyster Farm

In this episode of OYSTER-ology, Kevin sits down with Justin Trosclair from Lady Nelly Oyster Farm to explore his fascinating journey from cheese-making to oyster farming. Justin shares his unconventional entry into the world of oysters and how a chance encounter with some outstanding Grand Isle oysters ignited his passion. He discusses the intricacies of running a small-scale oyster farm and his innovative solutions to farming hurdles. They also discuss  the nuances of terroir and merroir, and how they impact the flavors of cheese and oysters respectively.Throughout the conversation, the parallels between cheese making and oyster farming are highlighted, revealing how both crafts rely on natural processes to achieve extraordinary flavors. 

00:00 Introduction: Cheese and Oysters

00:18 Guest Introduction: Justin Trosclair

00:37 Justin's Background in Food Industry

01:41 The Spark: Discovering Oysters

02:33 Transition to Oyster Farming

04:04 Life as an Oyster Farmer

06:44 Challenges and Innovations in Oyster Farming

11:30 Farm Setup and Operations

18:39 Oyster Quality and Market

23:19 Health and Safety Concerns

26:23 Balancing the Risks of Eating Oysters

28:33 Event Catering and Jazz Fest Success

29:10 Challenges of Offering Farm Tours

30:17 The New Guarde of Oyster Farming

30:46 From Cheese to Oysters: A Unique Journey

31:29 The Art and Science of Cheese Making

37:10 Cheese and Oysters: A Surprising Pairing

44:35 Biggest Challenges and Triumphs in Oyster Farming

47:41 Future Goals and Reflections

Links:

Lady Nellie Oyster Farm’s Instagram:  https://www.instagram.com/ladynellieoysterfarm/

Grand Isle , LA Information website: https://www.explorelouisiana.com/cities/grand-isle

New Orleans JazzFest 2026: https://www.nojazzfest.com/

Little Moon Oysters website: https://www.littlemoonoysters.com/

The Wandering Shuckers website: https://www.thewanderingshuckers.co/

Little Debbie Snack Cakes website: https://www.littledebbie.com/

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James Crimp of Alaska Sea Grant - Oyster farming partnerships at their best

In this episode of OYSTER-ology, Kevin interviews James Crimp, the Shellfish Mariculture Specialist at Alaska Sea Grant. James provides an in-depth look into his role, focusing on research and education to support the oyster industry in Alaska. He shares insights from his background, growing up in a commercial fishing family in Anchorage, to his experience in Maine, working with lobster and kelp farming. James discusses the challenges and opportunities in Alaska's oyster farming, including the logistics of remote farming, market development, and dealing with harmful algal blooms. He highlights the potential for growth in the oyster industry and the importance of community support and sustainable practices. The conversation also touches on the unique characteristics of Alaskan oysters and future plans for expanding the industry. Throughout the conversation James expresses an infectious youthful optimism, a deep passion for his job and his belief in the bright future of the Alaskan oyster industry.

00:00 Introduction and Guest Welcome

00:13 Role and Responsibilities at Alaska Sea Grant

01:15 Personal Background and Journey

03:13 Experience in Maine and Transition to Alaska

06:53 Current Work and Projects in Alaska

09:48 Challenges and Opportunities in Alaska's Oyster Farming

19:16 Travel and Logistics in Alaska

21:05 State of the Oyster Industry in Alaska

29:53 Future Prospects and Conclusion

Links:

Alaska Sea Grant website (https://alaskaseagrant.org/)

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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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