Field Study
- 3 Mar 2016
Insight Location Person Most commercial operations don’t shake their ground oyster bags as much as the Shellfish Club does, resulting in some uniquely shaped oysters Bodega Bay Oyster Company, Tomales Bay, CA Emily The homogenous, soft texture I associated… Continue Reading →
- 3 Mar 2016
The year was 2006. A group of five small families, consisting of a total of 8 middle schoolers, made the journey south for the ever illustrious spring break shenanigans. 15 and half hours we drove to the quaint little Saint Georges Island,… Continue Reading →
- 3 Mar 2016
In the last 20 years of the oyster industry, ‘taste of place’ has increasingly been combined with flavor profiles to increase the marketability of the oysters. Prior to the explosion of the half-shell market and hip oyster bars, oysters were… Continue Reading →
- 8 Feb 2015
Savoring Oysters at the Evergreen Shellfish Club oyster garden in Eld Inlet, Washington. A video by Kelly Larson, Katherine Kirchoff, and Emily Dunn-Wilder
Terroir +
- 22 Sep 2015
Group Definition of Merroir: Merroir, formulated after the term Terroir or taste of the land, is a term encompassing the story of foods derived from the ocean. Merroir is altered and identified by the ever changing currents of the ocean… Continue Reading →
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