Field Study
Favorite Insights
| Zack | Taylor Shellfish | Marco explained to us that oysters have the ability to improve water quality over time and that an individual oyster can filter up to 60 gallons of water a day. |
| Aria | Tomales Bay | The rising percentages of microplastics in the ocean are showing up in oysters themselves. This made me think of the oyster mushrooms, and how they have the ability to eat plastic and spit out nutrients. |
| Gabe | Taylor Shellfish | I really love that not only do oysters have a very distinguishable taste of place, but how they get that taste of place. Oysters are filter feeders meaning that they are essentially getting their unique flavor profiles by cleaning the water they live in. |
The most memorable oyster-taste-experience I have ever had was the one that surprised me the most for an unexpected reason… I enjoyed it! I have never had the ability to keep an oyster in my stomach, let alone savor it and allow the flavors and texture to take over my mouth. Some internal deep rooted childhood fear kept me away from these delicious morsels of ocean and mystique. When we took our field trip to Donedei Winery, I decided that it would be the day I truly gave oysters a chance. As our class stood around the grill, with wine in one hand and a Kumomoto in the other, a feeling of serenity passed over me. The environment was one of such happiness and excitement and contentment that I couldn’t possibly fear the small slimy shellfish that everyone was so eager to try. And sure enough, my gag reflex decided to take a break for the moment as I tipped the shell to my lips and allowed a small amount of the oysters bath water to drip onto my tongue. And I was shocked. A salty yet sweet flavor overwhelmed my taste buds. “Sweet and salty!” I thought, “This is like kettle corn!! Nothing to fear.” And as our class consumed our little Kumomotos in unison, I partook. At first, a small jolt of “this should not be in my mouth” came over me, but it was time to conquer my irrational fear and so I took a chew. And with that chew came a milky, sweet and almost familiar sensation. The taste literally took me to the ocean. I could feel the refreshing breeze, smell the fish and seaweed and hear the crashing waves. The physical taste of it was salty and briny at first, but then became creamy and smooth. I now love oysters, not just because of their taste but because of their magic.
Written by: Aria Kahn
