Island Creek Oysters supplies oysters to more than 400 chefs across the United States. Restaurants that serve its oysters include Thomas Keller’s Per Se and French Laundry, the Eastern Standard in Boston, and the Oyster Bar in New York’s Grand Central Station. The company sells roughly 120,000 oysters per week, and close to 6 million oysters per year.

Skip speaks with Jessica Harris about how he helped to pioneer the rebirth of the oyster industry in the United States, from scratch.

Listen to the interview