OYSTER-ology

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Exploring the North Carolina Oyster Trail with Bill Husted: Promoting Aquaculture and Future of Oyster Tourism

In this episode of OYSTER-ology, we wander down the North Carolina Oyster Trial with Bill Husted, a key member of the North Carolina Oyster Trail Executive Committee, and learn about the trail's origin, development, and purpose. Bill spent his professional career in the information technology industry, starting in software development before transitioning to the business side. Now retired, he’s a volunteer with the Oyster Trail where he helps lead the recruitment and spread the word of what it’s all about. The trail is designed to help travelers seeking oysters to connect with oyster-related businesses including farms, restaurants, tour outfits and others within North Carolina. It’s a win/win for both sides and enhances the overall sustainability of the entire oyster industry throughout the state. In our conversation Bill discusses his personal involvement, the structure of the trail, and the broader goals of promoting the North Carolina oyster industry through tourism. Our conversation also highlights the growth in public interest and the efforts to maintain a sustainable oyster industry while fostering community engagement. It’s all part of a bigger effort in North Carolina to build and implement a collaborative plan, called the Oyster Blueprint. But from a public perspective, much of the power of this plan begins with the Oyster Trail, and its design is intended to promote excellent oysters to hungry eaters. 

00:00 Introduction to Oysterology

00:28 Discovering the North Carolina Oyster Trail

01:01 Formation and Purpose of the Oyster Trail

02:30 Personal Journey into the Oyster Industry

03:02 Hands-On Experience with Oysters

04:17 Structure and Membership of the Oyster Trail

06:27 Navigating the Oyster Trail

08:28 Outreach and Events

11:17 Challenges and Regulations in Oyster Farming

18:39 Future Plans and Expansion

21:48 Conclusion and Personal Reflections

Links:

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

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Oysters, Heritage, and Heart: A Conversation with the Oyster Ninja, Gardner Douglas

This episode of OYSTER-ology, Kevin sits down with Gardner Douglas, aka The Oyster Ninja, who shares his life story and his passion for oysters. Gardner discusses his upbringing on the Eastern Shore of Virginia, being raised by his grandmother, and learning to shuck oysters from his father later in life. He talks about his journey from working multiple jobs to discovering his passion for shucking oysters and becoming a nationally ranked oyster shucker. Gardner also describes his military service and his entrepreneurial spirit, which led him to start his mobile oyster bar, S.S.Shucking Service and the interesting story behind its name.

Besides telling some of his shucking stories and secrets, which includes shucking for the Obamas, Gardner reveals insights into his podcast, The Oyster Ninja, the longest lasting oyster-focused podcast which he launched after being inspired by a friend's suggestion to share his oyster experiences. Through The Oyster Ninja, Garner aims to unveil the stories of people within the oyster industry, focusing on education and oyster culture. He reflects on the challenges and rewards of producing the podcast, from brainstorming to handling all aspects of production himself. Throughout the interview, Gardner highlights the importance of quality in oyster shucking, the significance of family and tradition, and his role in representing African American oyster shuckers. The episode is filled with heart, humor and humility and shows the true and remarkable man behind the Zukin hood.

00:00 Introduction to Gardner Douglas, the Oyster Ninja

00:34 Fan Mail and Podcast Beginnings

02:21 Childhood and Family Background

07:32 Discovering Oysters and Family Legacy

09:23 Military Service and Personal Growth

13:14 Current Life and Business Ventures

19:21 Shucking Techniques and Traditions

27:04 Oyster Education and Culture

29:29 Understanding the Oyster Experience

29:41 Nationally Ranked Shucker: A Personal Journey

30:47 Competing in Oyster Shucking Competitions

33:03 The Art of Shucking: Techniques and Tools

37:40 The Oyster Ninja Podcast: Origins and Inspirations

40:35 Challenges and Rewards of Podcasting

45:56 Oyster Industry Insights and Personal Reflections

53:40 Future Plans and Contact Information

Links:

The Oyster Ninja Podcast (https://oysterninja.libsyn.com/)

S.S.Shucking Service Facebook page  (https://www.facebook.com/samshuckingservices/)

Vincent Leggit, Founder of Blacks of the Chesapeake, Oyster Ninja podcast episode (https://oysterninja.libsyn.com/vincent-leggett?utm_source=listennotes.com&utm_campaign=Listen+Notes&utm_medium=websit)

Shucker Magazine (https://www.facebook.com/profile.php?id=61558450333114)

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Show Notes

Deep Ocean Oyster Farming on Martha's Vineyard with Dan Martino, Cottage City Oysters

In this episode, the founder of Cottage City Oysters, Dan, shares his journey from a TV producer to a pioneering oyster farmer on Martha's Vineyard. He discusses the unique challenges and satisfactions of oyster and seaweed farming in deep waters, touching upon the differences with other coastal farming methods, the historical significance of the location, and the gradual scaling of his business. Dan emphasizes the importance of sustainability, merroir, and the role of proper husbandry techniques in oyster growth. He also highlights the regulatory hurdles faced by ocean farmers and the innovative approaches taken to market the farm’s organic certification and products. With anecdotes about unexpected educational tours and the community’s initial resistance based on misconceptions, Dan's story is a testament to innovation, adaptability, and passion in sustainable aquaculture.

00:00 Introduction to Oyster Farming

00:33 Meet the Oyster Farmer

02:42 The Journey to Oyster Farming

05:50 Challenges and Learning in Oyster Farming

07:56 Innovations in Oyster Farming Techniques

10:35 3D Farming and Its Benefits

15:10 Regulations and Market Strategies

24:16 Oyster Tours and Experiences

25:53 The Unique Appeal of Martha's Vineyard Oysters

26:18 Overcoming Initial Challenges and Community Resistance

27:20 The Birth of Oyster Farm Tours

28:06 Balancing Farming and Tour Operations

30:13 Organic Certification Journey

32:09 Water Quality and Environmental Impact

34:18 Challenges and Innovations in Oyster Farming

37:34 Exploring Seaweed Farming

40:50 Scaling the Business and Future Prospects

47:51 Conclusion and Future Outlook

Links:

Cottage City Oysters website (https://cottagecityoysters.com/)

Dan's Instagram Page: @oysterfarmerdan

Martino’s Seafood Online Store (https://cottagecityoysters.com/new-products)

The Oyster Book, by Dan Martino (Agate 2024) at Amazon.com

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In this episode of OYSTER-ology, host and the Foodwalker, Kevin Cox, engages in an insightful conversation with Daniel Rodriguez, the founder of Currently Wine Co., a wine brand committed to high quality wine intended to perfectly suit oysters while at the same time using proceeds to enrich select environmental causes including oyster restoration. Daniel shares his journey from a B2B tech CMO to a passionate wine entrepreneur. Detailing his transition, Daniel emphasizes his goal to combine his love for wine with purpose-driven initiatives that address environmental sustainability. They discuss the nuances of wine and oyster pairings, particularly focusing on the importance of Sauvignon Blanc as an ideal match for oysters. Daniel elaborates on the significant changes he made to the company, Currently Wine Co., which includes developing an innovative 90% lighter wine bottle packaging to reduce carbon footprint, celebrating coastal lifestyle branding, and intentional wine sourcing and production. The episode encapsulates how consumer choices can drive environmental change without sacrificing quality, punctuating the evolving relationship between wine, oysters, and sustainable practices. His modern approach to lighter yet superior tasting wine experience coupled with a younger, Instagram-ready esthetic, is refreshing and new in what he thinks of as an old-school thinking wine industry. 

00:00 Introduction to Wine and Oysters

00:26 Meet Daniel: From Tech to Wine

01:04 The Birth of a Wine Brand

03:14 A Purpose-Driven Wine Company

05:55 Transitioning to ProudPour

08:32 Challenges and Innovations

11:41 Environmental Impact and Packaging

18:05 The Perfect Pairing: Wine and Oysters

31:16 Future Plans and Conclusion

Links:

Currently Wine Co website (https://currentlywine.com/)

Tin Cup Chalice, by Jimmy Buffett (link to YouTube Music) (https://music.youtube.com/watch?v=yoyWAOuQWHw) 

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

Originals: How Non-Conformists Move the World, by Adam Grant, Penguin Books 2017

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In this episode of OYSTER-ology, host Kevin Cox talks with Trixie Betz, Outreach & Development Specialist for the Maine Aquaculture Association, who is responsible for managing the Maine Oyster Trail. Trixie shares her background, from her upbringing in New York and summers spent in Maine to her initial foray into aquaculture. She explains the evolution of the trail from it’s genesis as a paper map to it’s growth into the first digital interactive, incentive-based oyster trail/guide in the United States. The trail connects oyster enthusiasts with nearly 100 destinations including farm tours, restaurants, tastings, retreats, boat tours and charters, promoting the diversity and sustainable practices of Maine's oyster industry. The trail's interactive features, such as an online map, trip itinerary planner and Oyster Passport for tracking visits and earning prizes reinforce its educational and promotional aims. Trixie highlights the trail's community-driven approach, her visual storytelling of Maine’s oyster world and the deep fulfillment she finds in the aquaculture industry. Her commitment and passion for the work she does and the part she plays in sustainable food production shines through the entire conversation, rendering her wise beyond her age. If you want to be inspired by the youth of today, this conversation with Trixie is for you.

00:00 Introduction to Oyster Eating

00:36 Guest Introduction: Trixie and the Maine Oyster Trail

01:02 Trixie's Background and Journey into Aquaculture

03:35 Falling in Love with Oyster Farming

08:15 The Importance of Visual Storytelling in Aquaculture

13:09 Exploring the Maine Oyster Trail

18:34 Interactive Features and Incentives of the Oyster Trail

38:09 Challenges and Future Plans for the Maine Oyster Trail

41:58 Conclusion and Final Thoughts

Links:

Maine Oyster Trail (https://maineoystertrail.com/)

YouTube video for Maine Oyster Trail (https://www.youtube.com/watch?v=mHGD7Dt9TEg)

Maine Aquaculture Social Media videos (https://maineaqua.org/video-gallery/)

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From Tech Sales to Oyster Trails: Henry Dubin's Career Leap to Cape Oyster Experiences.

In this episode of OYSTER-ology, Kevin sits down with Henry Dubin, founder of Cape Oyster Experiences, to discuss his inspiring journey from a successful career in tech sales to starting an oyster tourism business on Cape Cod. Henry elaborates on his passion for oysters and shellfishing, his life's major transition during the pandemic, and the creation of unique oyster tours and tastings. He shares insights into the challenges and rewards of this dramatic change, including the entrepreneurial obstacles faced and the fulfillment found in sharing his love for oysters with others. Henry envisions Cape Cod becoming a premier oyster destination akin to Napa Valley's wine tourism, aiming to connect people with local oyster farms in a sustainable and engaging way. The episode is a captivating dive into the intersection of passion, nature, and business innovation.

00:00 Introduction to OYSTER-ology

00:21 Meet Henry: From Tech Sales to Oyster Entrepreneur

01:23 The Birth of Cape Oyster Experiences

04:40 Challenges and Rewards of Oyster Farming

08:06 Oyster Tours and Experiences

27:31 Future Visions: The Napa of Oysters

29:59 Seasonal Operations and Unique Offerings

32:13 Overcoming Challenges and Looking Ahead

35:10 Conclusion and Final Thoughts

Links:

Website: Cape Oyster Experiences (https://CapeoysterExperiences.com/)

Instagram Site: @capeoysterexperiences

Henry's direct email:  [email protected]

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Show Notes:

Exploring the Bounty of the Bay with Goose Point Oysters' Kathleen Nisbet

In this episode of OYSTER-ology, Kevin talks to Kathleen Nisbet-Moncy, the Chief Operating Officer and family member owner of Goose Point Oyster Company, about the rich history and innovative practices of their oyster farming business. Kathleen discusses the origins of Goose Point Oyster Co., founded by her parents in the 1970s, and the challenges and solutions they've developed over the years, particularly focusing on sustainable practices and combating climate change. They explore the unique environment of Willapa Bay, the methods of oyster cultivation and harvesting, and the importance of community and ecosystem stewardship. Kathleen also explains the innovative hyperbaric high-pressure processing technology that allows Goose Point to offer 'shuckless oysters' and the future expansions and product lines the company is exploring. The conversation highlights the family-oriented, community-focused approach that drives Goose Point Oyster and its commitment to quality and sustainability.

00:00 Introduction to Oyster Habitat Engineering

00:22 Meet Kathleen: COO of Goose Point Oyster

01:06 History of Goose Point Oyster

03:43 Growing Up in Bay Center

07:28 Kathleen's Journey in Aquaculture

09:41 Farming Practices at Goose Point Oyster

10:46 Challenges and Innovations in Oyster Farming

18:09 Harvesting Techniques and Environmental Impact

20:04 The Shuckless Oyster Innovation

25:46 Cold Juice Pasteurization and Safe Raw Oysters

26:15 Challenges of Mail Order Shipping for Oysters

27:11 Differences Between East and West Coast Oysters

29:13 Diploids vs. Triploids: Year-Round Harvesting

29:57 Efficient Oyster Shucking Techniques

32:04 Unique Practices in Willapa Bay Oyster Farming

38:44 Burrowing Shrimp: The Biggest Challenge

43:56 Innovations and Future Plans at Goose Point Oyster Farm

48:52 Conclusion and Final Thoughts

Links:
Goose Point Oyster Co. (https://goosepoint.com/)

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In this episode of OYSTER-ology, Kevin interviews Andy DePaola, an innovative oysterman, scientist, consultant, and inventor located on Mobile Bay, Alabama. Andy explains how his unique Shellevator technology revolutionizes oyster farming by enabling multi-layered, three-dimensional oyster cultivation, significantly increasing yield per acre. Andy describes his four farming locations and the challenges of oyster farming in the dynamic salinity conditions of Mobile Bay and the Mississippi Sound.  He then describes the Shellevator, how it works and how it outperforms traditional floating gear in terms of efficiency, labor savings, and resilience to storm damage. Andy also explains his ideas to mass-producing Shellevators for large-scale oyster growing to make it more profitable, to sequester carbon and to feed the planet. But he doesn’t stop there; he also describes a parallel invention, Reefers, an oyster-infused, pliable and rigid material designed to quickly protect and restore coastal shoreline, reduce wave energy.  and enhancing rapid carbon sequestration and large-scale restoration. With a background with the FDA and years of hands-on experience, Andy aims to transform oyster farming, making it more efficient, scalable, and impactful on global food security and environmental health. This episode unwinds to reveal how BIG Andy’s thinking is to improve the planet and highlights some of his innovative contributions to oyster farming and their potential global impact.

00:00 Introduction to Oyster Farming Innovations

00:29 Meet Andy: The Multifaceted Oysterman

00:44 Geographical Challenges and Oyster Farming

02:04 The Impact of Salinity and Environmental Factors

04:01 Scaling Up: Multiple Farm Locations

06:19 The Shellevator: Revolutionizing Oyster Farming

22:39 The Future of Oyster Farming and Carbon Sequestration

42:25 Conclusion and Final Thoughts

Andy DePaola's Bio:
Andy DePaola grew up on the North Carolina coast pier fishing with his dad, Depe; and honored by naming farm Depe Oysters. Andy studied food science, microbiology and marine biology earning BS and MS degrees at North Carolina State University and a Ph.D at the University of Florida. He spent his entire 37-year career in public service working at FDA in Dauphin Island, Alabama as a research microbiologist. He worked extensively with microbial oyster safety and was Agency’s subject matter expert on vibrios, Lead Seafood Microbiologists and National Vibrio Policy Coordinator from 2013 until he retired in 2015. Andy established Depe Oyster Farm, Angelo DePaola Consulting and filed the Shellevator invention patent in 2016 along with breaking his neck in a body surfing accident. Experimentation remains his passion and Shellevators have provided endless opportunities to test new ideas and innovate.

Show Links:

The Shellevator
(https://www.shellevator.com/)

Depe’s Oyster, Andy DiPaola’s oyster farm
(https://www.oystersalabama.com/depe-s-oysters)

Article with images about the Shellevator 
(https://www.scenic98coastal.com/posts/andy-depaola-depe-oysters-coden-alabama)

Oyster’s Alabama
(https://www.oystersalabama.com/)

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In this lively episode of OYSTER-ology, host Kevin Cox welcomes Dana Hines and Beth Simonds, co-owners and oyster farmers at Stonington Farms Shellfish in Mystic, Connecticut.  The conversation delves into their profoundly strong friendship, their unique roles in the business, and their collective commitment to producing high-quality oysters. The episode is filled with humorous and touching moments, covering topics from the many challenges of oyster farming to the deep bond between Dana and Beth. They share anecdotes about their beginnings, the ups and downs of managing the farm, their personal quirks, and the emotional and financial challenges they face. Our raucous discussion is filled with laughter, interruptions , and unwavering support of the two women and how they manage to balance their friendship with their business.  This episode is sort of a continuation of Episode 8, with Beth and her other partner and spouse, Kris, where they discuss the business of Stonington Farms in an equally entertaining and moving conversation. So if you haven't heard that episode yet, you should go listen to it now and then come back here for this episode, so it all makes sense.

NOTE: This episode contains some explicit language or topics, so you may want to make sure the kiddies and HR are not listening in...

00:00 Introduction and Setting the Scene

00:22 Meet the Guests: Dana Hines and Beth Simonds

00:31 The Story of Stonington Farm Shellfish

01:11 A Deep Dive into Friendship and Partnership

02:36 Challenges and Hilarious Moments in Oyster Farming

05:03 Dana's Background and Journey

09:43 Beth's Personal Struggles and Support System

20:56 The Decision to Buy the Farm

24:59 Roles and Responsibilities at the Farm

27:54 Meet the Team: Board Members and Titles

28:23 Marketing Strategies: Lessons from the Grateful Dead

29:01 Oyster Tasting: First Impressions and Reactions

29:19 The Beauty and Anatomy of Oysters

31:37 Getting Muddy: The Fun and Challenges of Oyster Farming

34:17 Winter Woes: Staying Warm and Dry

35:21 The Joy of Sorting and Perfectionism

36:41 Public Engagement: Raw Bars and Shucking Classes

40:23 Challenges and Setbacks: Weather and Sewage Issues

42:23 Balancing Business and Personal Life

46:32 Pride and Regret: Memorable Moments in Oyster Farming

49:03 Concluding Thoughts: Friendship and Business

Links: 
https://vimeo.com/946310418?&login=true
Video: Rising Tide To Table. An outstanding video highlighting the work of Stonington Farms Shellfish and Chef Emily Mingrone

https://www.foodwalkers.com/foodwalkers/2024/1/21/stonington-farms-shellfish-shucking-it-forward-with-love-amp-oysters.   A post with numerous photos by OYSTER-ology host, Kevin Cox, about Stonington Farms Shellfish on Foodwalkers.com

https://www.stoningtonfarmsshellfish.org/  Stonington Farms Shellfish website.

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In this episode of OYSTER-ology Kevin explores the intricate world of Olympia oysters with guest Emily Wilder. Emily shares her unique journey from being a pescatarian on Whidbey Island in Puget Sound to becoming a shellfish farming advocate and discovering her true passion to be a small business entrepreneur. She discusses her experiences working on oyster farms, her realization of the importance of sustainable seafood marketing and how she established Salinity Seafood & More to bridge the gap between consumers, artisans and high-quality local products. The conversation describes the distinct qualities of Olympia oysters, their historical significance, sustainable farming practices and Emily's plans for her future. Tune in to hear Emily soothingly weave together the multifaceted world of oysters, environmental stewardship and the importance of supporting local businesses.

00:00 Introduction to Olympia Oysters

00:39 Welcome to Oysterology

01:04 Emily Wilder's Journey

04:03 Discovering Shellfish Farming

07:03 The Evergreen State College Shellfish Club

08:35 Marketing and Business School

10:59 Working with Island Creek Oysters

13:20 Returning to the West Coast

16:34 The Unique Olympia Oyster

34:38 Salinity Seafood and More

45:55 Future Plans and Conclusion

LINKS:
Salinity Seafood & More website
(https://eatsalinity.com/)

Salinity Seafood & More  Instagram site 
(https://www.instagram.com/eatsalinity/)

Emily's Geoduckgal Instagram site
(https://www.instagram.com/geoduckgal/)

Skagit Shellfish
(https://skagitshellfish.com/)

Swinomish Shellfish Company
(https://swinomishshellfishcompany.com/)

The Living Shore: Rediscovering a Lost World, by Rowan Jacobsen. Bloomsbury USA; First Edition (September 1, 2009)
(https://www.amazon.com/Living-Shore-Rediscovering-Lost-World/dp/1596916842)

The Evergreen State College, Olympia Washington
(https://www.evergreen.edu/)

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