Field Study
Favorite Insights:
| Speaker | Where | Insight | |
| Lorne Jacobson | Donedei Winery | When pairing oysters & wine you want a whistle dry white wine. The dryness and acidity of the wine pairs perfectly with the salt & brininess of oysters. | |
| Marco Pinchot | Taylor Shellfish | We tried three Pacific Oysters. All three were the same seed which came from the same hatchery, but grown in three separate inlets. Each body of water imparted specific flavor profiles to the oysters. The oysters grown in the Hood Canal were slightly metallic with a hint of melon. The oysters grown in Case Inlet were briny and metallic. And the oysters grown in Eld Inlet were sweet with hints of cucumber. | |
| Marco Pinchot | Taylor Shellfish | All of their farms have been certified sustainable. By filtering/feeding in the waters they grow in, oysters help restore the environments in which they are found. |
-Glenn Tippy (Edited by Nora Hantula, Lliam Carlton)
Favorite Oyster Taste Experience:
It might have been the sting of the salt, or possibly the sweet of tender insides of twice-grilled onion, or the butter bracing the spicy musk that fire tends to enlighten in all outdoor foods. And it wasn’t my first oyster, but it was the first I had ever pried into, breaking the privacy that it once sought for. It was my first cooked oyster, something that physically demanded a few extra moments to break down the velvety gut.
The skies of October low-tide bring out an extra intensity to the senses. The first hours of morning breeze mixing with ocean water left salty zinger kisses on my cheeks seen only when reflected by the porch lamps on the other side of the bay, barely brighter than the Northern hemisphere stars.
Right out of the Puget Sound, in waters I had just learned to appreciate less than two weeks prior, I felt the first taste of what living off the water was going to mean.
-Nora Hantula (Edited by Glenn Tippy, Lliam Carlton)
3d) The Multi-Cultural History and Contemporary Business of Oysters: In this component provide images and text that demonstrate what you learned during your Olympia oysters tasting and seminar work regarding the relationship between Native American oyster culture, historical Euro-American oyster exploitation, and contemporary business aspects of oysters. In particular, and based on your experience in relation to our seminar texts, please address how “meroir” (or components of meroir, such as oyster variety, where grown) is/are being used to increase value, establish authenticity, highlight gastronomic pleasure, and a sense of place in relationship to the business aspects of oysters within a historical and global context.
