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Send a COMMENT to OYSTER-ology here! In this episode of OYSTER-ology, host Kevin Cox welcomes Beth Walton, Executive Director of Oyster South to dive into the mission and operations of Oyster South, which unites farmers, chefs, scientists, students, and the public in support of the oyster industry. Beth talks about her personal journey from growing up in southeastern Massachusetts to leading the organization. They discuss the unique community-building efforts, including the industry's annual symposium and the Landlocked fundraiser event, and highlight the importance of storytelling and technology in the oyster farming sector. Walton also touches on the challenges faced by southern oyster farmers and the importance of collaboration and education in overcoming them. Together, Kevin and Beth explore how Oyster South convenes researchers, farmers, regulators, chefs, extension agents, and community members to build a resilient oyster future rooted in collaboration rather than competition. It’s a conversation about oysters as ecosystems, oysters as culture, and oysters as a platform for shared progress. 00:00 Welcome and Introduction to Beth Walton 00:30 What is Oyster South? 02:56 Beth Walton's Journey with Oysters 05:30 The Birth of Oyster South 07:33 Growth and Impact of Oyster South 08:40 Connecting the Oyster Community 21:53 Challenges and Innovations in Oyster Farming 33:49 Future of Oyster South and Advice for New Farmers 36:00 Conclusion and Final Thoughts Links: Oyster South website: https://www.oystersouth.orgOyster South on YouTube: https://www.youtube.com/@oystersouth1427Shellbound video: https://www.youtube.com/watch?v=nCufl37pMDw&t=1sKimball House, Decatur GA: https://www.kimball-house.com/Sea Grant: https://seagrant.noaa.gov/Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! In this engaging episode of OYSTER-ology, my guests, Heather Ketcham and Myron Horzesky, discuss their journey at Ketcham Supply, a key player in the oyster farming industry. Heather shares her transition from biotech to taking over the family business, founded by her father Bob Ketcham, while Myron recounts his long history with the company starting as a teenager. They discuss the innovations and challenges they've faced, including the move from paper to digital records, the creation of bespoke oyster farming equipment, and tackling issues like bird contamination on oyster cages. Our conversation also explores the close-knit relationships they've developed with farmers and the ways in which they collaboratively innovate to improve efficiency and productivity in oyster farming. They emphasize the importance of understanding site-specific needs and starting small to ensure sustainable growth. We discuss innovation, sustainability, regional challenges, and how feedback from growers drives design and refinement. It’s a story about collaboration between factory and farm, and how the unseen hardware of aquaculture shapes the shellfish we taste. 00:00 Introduction to OYSTER-ology 00:35 Meet Heather Ketcham and Myron Horzesky 03:24 Heather's Journey from Biotech to Aquaculture 04:54 Myron's Early Days at Ketcham Supply 06:53 The Evolution of Ketcham Supply 10:53 Craftsmanship and Quality at Ketcham 12:52 Building Relationships with Farmers 17:05 Challenges and Successes in Oyster Farming 20:17 Gender Equality in Oyster Farming 20:34 Advice for Established Farmers 22:23 Innovations in Bird Deterrence 26:02 Challenges in Oyster Farming 31:46 Labor Issues in the Industry 34:49 Storefront and Product Range 37:09 Shoreline Restoration Efforts 38:01 Conclusion and Key Takeaways Links: Ketcham Supply Co.Heather Ketcham – ECSGA ProfileGuest: Heather Ketcham & Myron Horzesky Host: Kevin Cox Digital Deckhand: Chet Jipty Special thanks to Karen Hudson of VIMS for arranging recording studio space. Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! In this episode of OYSTER-ology,  Kevin talks to Aaron Pinnell, the innovative mind behind FlipFarm, his semi-automated oyster farming system which is changing the way oysters are grown. Aaron shares his journey from sheep and dairy farming to aquaculture, detailing how a serendipitous encounter led him to oyster farming. He discusses the creation of Marlboro Oysters with his wife, Debbie Pannell, and their development of a revolutionary oyster farming system that enhances efficiency and productivity. Aaron explains the unique features of FlipFarm, including the  specialized machinery and how it is transforming the oyster industry globally. The conversation highlights the challenges and successes of implementing the system, its impact on the oyster quality, and the future potential for scalability and international expansion. 00:00 Introduction to Flip Farm 00:20 Meet Aaron Pinnell: The Man Behind Marlboro Oysters 01:35 Aaron's Journey from Sheep to Oysters 06:38 The Birth of Marlboro Oysters 12:14 Challenges and Innovations in Oyster Farming 16:09 The Eureka Moment: Birth of Flip Farm 20:07 Developing the Flip Farm System 24:08 Understanding Flip Farm Line Lengths and Spacing 25:53 Innovative Loading and Unloading Efficiencies 28:08 Sorting and Grading Oysters on the Water 29:19 Revolutionizing Oyster Farming with Flip Farm 31:31 Adapting to Challenges and Continuous Improvement 32:50 Global Expansion and Scalability 33:10 Handling Storms and Site Considerations 34:22 Flip Farm's Versatility in Different Environments 35:59 The Journey of Developing Flip Farm 39:00 Team Dynamics and Growth 41:10 Work-Life Balance and Retention 41:49 Investment and Adoption of Flip Farm System 42:59 Scalability and Contracting Opportunities 45:14 Quality and Consistency of Oysters 48:30 Global Adoption and Future Prospects 50:17 Conclusion and Final Thoughts Links: https://www.flipfarm.co.nz/ (FlipFarm website) https://cdn.slp.nz/flipfarmtour/ First FlipFarm farm tour videos (a must-see) https://www.marlboroughoysters.co.nz/ (Marlborough Oysters website) Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! In this episode of OYSTER-ology, photo stylist Adrienne Anderson takes us inside the creative chaos behind Rowan Jacobsen’s The Essential Oyster, where she and photographer David Milosh spent a year transforming oysters into expressive portraits — tilting shells by fractions of an inch, battling over artistic style and learning to see each oyster as its own unique character. Adrienne explains how flavor, place and mood guide her styling choices, how visual stereotypes shape the way oysters are perceived, and why tension and limits are essential to making honest, compelling images. Her path — from washing dishes in New York to collaborating with Rowan Jacobsen to running the retail operations at one of the Pacific Northwests's most beloved oyster farms — is full of unlikely decisions, chance encounters, and relationships that quietly redirected the course of a life. And through it all, she leaves us with one unforgettable truth about photography and maybe life itself. 00:00 Introduction 00:45 Meet Adrian Anderson: From Janitor to Food Stylist 01:34 Journey to Photography and Food Styling 03:17 The New York Times Cooking Studio 04:48 The Oyster Connection: Meeting Rowan Jacobson 11:44 The Essential Oyster Project 15:16 The Art of Oyster Photography 21:28 The Influence of Oyster Photography 23:33 The Evolution of Gulf Oyster Farming 24:35 Creating Dynamic Photo Books 26:27 Transitioning Careers and New Projects 27:15 Life at Hama Hama 30:47 Oyster South and Community Involvement 33:30 Quickfire Questions on Photography 37:27 Memorable Oyster Experiences 40:19 Future Plans and Reflections Links: Adrienne's website: https://www.adrienne-anderson.com/The Essential Oyster (Amazon link) – Rowan Jacobsen’s book featuring Adrienne’s styling and studio workHama Hama Oysters – Adrienne’s current home base on Hood CanalOyster South – Organization supporting southern oyster farmers and their annual symposiumRowan Jacobsen – Writer of The Essential Oyster and Apples of Uncommon CharacterBillion Oyster Project – New York Harbor restoration nonprofitHolding Back the Tide – Film that deeply moved Adrienne and reshaped her oyster pathIf you enjoyed this episode, please FOLLOW, RATE, and SHARE the show. I Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! Julie Qiu is a globally recognized oyster educator, writer, strategist, and industry advocate. She is the creator of the influential website In A Half Shell, a founding partner of Oyster Master Guild, and a longtime champion of elevating oyster appreciation and oyster service around the world. Kevin Cox sits down with Julie to unpack OMG’s mission to elevate oyster culture through education and certification. Julie shares her journey from brand strategist to renowned oyster sommelier, discusses the concept of merroir, the creation of her In A Half Shell website, and reveals how OMG aims to make oysters accessible to all. With insights into tasting techniques, global oyster trends, and the four-level certification process, this episode is a must-listen for anyone passionate about oysters and seafood. 00:00 Introduction to Oyster Textures and Podcast Welcome 00:37 Diverse Perceptions of Oysters 00:54 Introducing Julie Qiu: The Oyster Sommelier 01:30 Julie's Journey and Philosophy 16:31 The Concept of Merroir 21:29 Tasting and Appreciating Oysters 31:14 Introduction to Oyster Master Guild 33:28 The Four Levels of Oyster Master Guild 35:31 Oyster Service Excellence and Certification 37:20 The Importance of Storytelling in Oyster Culture 40:27 Global Reach and Community of Oyster Master Guild 41:57 Oyster Sommelier and Accessibility 45:20 Gen Z and the Future of Oysters 48:00 The Evolution of Oyster Dining 49:57 Quickfire Questions with Julie Qiu 56:41 Conclusion and Final Thoughts Links: Oyster Master Guild (https://www.oystermasterguild.com) In A Half Shell  (https://www.instagram.com/inahalfshellist/) Julie on Instagram (https://www.instagram.com/inahalfshell) Credits Guest: Julie QiuHost: Kevin CoxDigital Deckhand: Chet JiptyProduction of: OYSTER-ology Podcast Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! From the raw bars of New York to festivals across the country, Rutvik Patel has built a life around the half shell and built The Wandering Shuckers Co. A kid from India – and not an oyster in sight – Rutvik shares how, thrust into the US, he stumbled into shucking, found community through oysters, and turned his passion into a profession. With his “superhuman” partner Mahnaz Damania keeping the ship steady, Rutvik travels coast to coast bringing oysters—and their stories—to pop-ups, private events and national competitions. He explains the art of shucking, the significance of storytelling in serving great shellfish. Our conversation reflects on the camaraderie within the oyster community,  craft, and how oysters have a way of connecting people everywhere. 00:00 Intro 00:23 Meet Rutvik Patel: The Wandering Shucker 00:55 From India to America: Rutvik's Early Life 02:37 Adapting to Life in the US 05:06 Entering the Food Industry 06:20 Discovering a Passion for Oysters 08:41 The Art and Community of Shucking 13:30 Competing in Shucking Competitions 16:42 The Perfect Shuck: Techniques and Challenges 17:58 Competition Oysters: Selection and Strategy 18:26 The Art of Not Flipping Oysters 19:46 The Wandering Shuckers: Origin Story 20:34 Business Model and Events 20:59 Catering vs. Popups: A Shucker's Perspective 22:11 Innovative Techniques for Grilled Oysters 23:42 Experimenting with Oyster Additives 28:29 The Importance of Oyster Stories 31:01 Memorable Shucking Experiences 35:12 Future Plans and Acknowledgements Links: The Wandering Shuckers Co. (https://www.thewanderingshuckers.co)Mahnaz Damania — Global Indian Article (https://globalindian.com/es/youth/story/global-indian-exclusive/bollywood-to-broadway-actress-mahnaz-damanias-journey-to-life-of-pi/)The Seafood Dude — Daniel Wangler (Texas) (https://www.theseafooddude.co/about)Fallen Pine Oyster Company (Snow Hill, Maryland) (https://www.fallenpineoyster.com)Jolie Rogers Raw Bar (Wiscasset, Maine) (https://lcnme.com/currentnews/wiscasset-welcomes-jolie-rogers-raw-bar-to-village/)Hama Hama Oysters (https://hamahamaoysters.com)Sidecar Patio & Oyster Bar (New Orleans)Credits: Guest: Rutvik Patel, The Wandering Shuckers Co Host: Kevin Cox, Creator & Host of OYSTER-ology Digital Deckhand: Chet Gipty Photos courtesy of The Wandering Shuckers Co. Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! In this episode of OYSTER-ology, I sit down with Erik Schlagenhauf, Vice President of SEAPA North America, about the nuts and bolts of oyster farming innovation. We discuss SEAPA's innovative gear systems that enhance efficiency, sustainability and product quality in oyster farming. We dive into how small design choices - like baskets with true doors - can save thousands of low-value moves and eliminate mountains of wasteful zip ties. Erik shares his journey from stone carving to Hog Island Oyster Company to his current role at SEAPA, where he helps farmers around the world adapt to technological advancements, offshore expansion, shifting politics, and environmental pressures. Our conversation spans oyster farming in Japan, Portugal, Australia, and beyond, touching on different growing techniques, copycat gear, the ethics of original R&D, and the promise of sensors, drones and AI in shaping the future of aquaculture. From grow-out bags to oysters around the world, Erik shows how design and innovation shapes not just the farmer’s work, but the oysters on your plate. 00:00 Introduction: The Plight of Oyster Farmers 00:34 Welcome to OYSTER-ology Podcast 02:11 Meet Erik Schlagenhauf:  03:44 The Start of an Oyster Career 06:41 Learning the Ropes at Hog Island 07:48 Innovative Oyster Farming Methods 11:20 Transition to SEAPA: Embracing Efficiency 14:08 SEAPA Baskets: Design and Durability 23:33 Global Oyster Farming Techniques 28:24 Future of Oyster Aquaculture 37:33 Conclusion: Innovations Shaping Oyster Farming Links: SEAPA website: http://seapausa.com Hog Island Oyster Company (https://hogislandoysters.com) If this episode got your gears turning, follow OYSTER-ology, rate & review on your favorite app, and share with a friend who knows their way around a half shell. Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! The confluence of Oysters and Cheese, with Justin Trosclair of Lady Nellie Oyster Farm In this episode of OYSTER-ology, Kevin sits down with Justin Trosclair from Lady Nelly Oyster Farm to explore his fascinating journey from cheese-making to oyster farming. Justin shares his unconventional entry into the world of oysters and how a chance encounter with some outstanding Grand Isle oysters ignited his passion. He discusses the intricacies of running a small-scale oyster farm and his innovative solutions to farming hurdles. They also discuss  the nuances of terroir and merroir, and how they impact the flavors of cheese and oysters respectively.Throughout the conversation, the parallels between cheese making and oyster farming are highlighted, revealing how both crafts rely on natural processes to achieve extraordinary flavors.  00:00 Introduction: Cheese and Oysters 00:18 Guest Introduction: Justin Trosclair 00:37 Justin's Background in Food Industry 01:41 The Spark: Discovering Oysters 02:33 Transition to Oyster Farming 04:04 Life as an Oyster Farmer 06:44 Challenges and Innovations in Oyster Farming 11:30 Farm Setup and Operations 18:39 Oyster Quality and Market 23:19 Health and Safety Concerns 26:23 Balancing the Risks of Eating Oysters 28:33 Event Catering and Jazz Fest Success 29:10 Challenges of Offering Farm Tours 30:17 The New Guarde of Oyster Farming 30:46 From Cheese to Oysters: A Unique Journey 31:29 The Art and Science of Cheese Making 37:10 Cheese and Oysters: A Surprising Pairing 44:35 Biggest Challenges and Triumphs in Oyster Farming 47:41 Future Goals and Reflections Links: Lady Nellie Oyster Farm’s Instagram:  https://www.instagram.com/ladynellieoysterfarm/ Grand Isle , LA Information website: https://www.explorelouisiana.com/cities/grand-isle New Orleans JazzFest 2026: https://www.nojazzfest.com/ Little Moon Oysters website: https://www.littlemoonoysters.com/ The Wandering Shuckers website: https://www.thewanderingshuckers.co/ Little Debbie Snack Cakes website: https://www.littledebbie.com/ Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! James Crimp of Alaska Sea Grant - Oyster farming partnerships at their best In this episode of OYSTER-ology, Kevin interviews James Crimp, the Shellfish Mariculture Specialist at Alaska Sea Grant. James provides an in-depth look into his role, focusing on research and education to support the oyster industry in Alaska. He shares insights from his background, growing up in a commercial fishing family in Anchorage, to his experience in Maine, working with lobster and kelp farming. James discusses the challenges and opportunities in Alaska's oyster farming, including the logistics of remote farming, market development, and dealing with harmful algal blooms. He highlights the potential for growth in the oyster industry and the importance of community support and sustainable practices. The conversation also touches on the unique characteristics of Alaskan oysters and future plans for expanding the industry. Throughout the conversation James expresses an infectious youthful optimism, a deep passion for his job and his belief in the bright future of the Alaskan oyster industry. 00:00 Introduction and Guest Welcome 00:13 Role and Responsibilities at Alaska Sea Grant 01:15 Personal Background and Journey 03:13 Experience in Maine and Transition to Alaska 06:53 Current Work and Projects in Alaska 09:48 Challenges and Opportunities in Alaska's Oyster Farming 19:16 Travel and Logistics in Alaska 21:05 State of the Oyster Industry in Alaska 29:53 Future Prospects and Conclusion Links: Alaska Sea Grant website (https://alaskaseagrant.org/) Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! In this episode of OYSTER-ology, I get back together with Sam Walsh of SharkBite Oysters. Sam discusses his journey from studying marine biology to becoming an oyster farmer in New Smyrna Beach, Florida. He shares how oyster farming's sustainability and lifestyle benefits drew him in after experiences in finfish and shrimp farming. Sam highlights his growth from a small operation to a million oysters in the water.  He talks about the unique challenges of oyster farming, starting with having to build his own boat, to fighting barnacles and dealing with hurricanes. He also discusses the importance of high-quality, clean oysters and his catering ventures that connect his farm to the community. Through this engaging conversation the true essence of SharkBite Oysters is revealed through Sam’s sense of humor, enthusiasm and authenticity., leaving open the question: will he complete the Oyster-A-Day-For-A-Year challenge? 00:00 Introduction and Breakfast Talk 00:39 Guest's Background and Early Career 03:03 Transition to Oyster Farming 06:36 Starting the Oyster Farm 08:55 Challenges and Growth 17:08 Hurricane Preparedness 21:45 The Art of Scraping Barnacles 24:06 Catering and Community Engagement 25:12 Farm Tours and Expansion 27:47 Distribution and Marketing Strategies 29:17 The Perfect Oyster 34:32 Challenges in Oyster Farming 38:32 Future Plans and Personal Stories Links: Sharkbite Oysters website (https://sharkbiteoysters.com/) Link to Sam’s Instagram An Oyster-A-Day Campaign: Sam's Boat: The Lumberyard Skiff Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! This week on OYSTER-ology I sit down with Meta Mesdag, Founder, Owner and Operator of  Salty Lady Seafood Company in Juneau, Alaska. Meta shares her unanticipated journey of becoming an oyster farmer after moving from Portland. A critical aspect of hef family-oriented farm, which started in 2018,  is including her kids and other young people in its daily operations. But the farm's primary goal is not to turn her children into oyster farmers, but instead to help them become well-rounded, successful individuals who are not afraid of hard work. Meta emphasizes the challenges and joys of oyster farming, from handling harmful algae blooms to fostering a sense of belonging and hard work among the young crew members. Despite the physical and logistical hurdles, she highlights the rewarding aspects of seeing oysters grow and fostering a supportive, close-knit team. And through our conversation we see how responsible oyster farming not only fosters the future of the environment, but also the futures of those who do the farming. 00:47 Welcome to OYSTER-ology 01:10 Starting Salty Lady Seafood 06:36 Learning the Ropes of Oyster Farming 15:25 Challenges of Oyster Farming in Alaska 22:24 The Role of Family and Community 30:54 Future Plans and Reflections 33:00 Conclusion: Passion and Gratitude Links: Salty Lady Seafood Company website     (https://www.saltyladyseafood.co/) YouTube video: Meet Your Alaskan Farmer, Meta Mesdag (https://www.youtube.com/watch?v=mPvJhfjVbL0&list=PLuuqkhFcq8idjBvLfvo84uO3qPos2Gxvi&index=2) Sea Grant Article about Meta Mesdag (https://alaskaseagrant.org/2019/05/juneau-oyster-farmer-battles-red-tape-to-grow-family-business/) Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! In this episode, host Kevin Cox sits down with Peter Stein of Peeko Oysters on Long Island's North Fork to hear about his unique journey to becoming a visionary oyster farmer and the daily realities and complexities of oyster farming. He discusses the challenges of working with a "ruthless and relentless" Mother Nature, to the surprising obstacles of starting a business in aquaculture and building it into a vertically integrated business. Beyond the farm itself Peter introduces his innovative business philosophy, the intrinsic value of a living oyster reef and the concept of ecosystem services—the idea that oyster reefs provide long-term benefits to the environment beyond just human consumption. You'll hear about his push for a shift in corporate perspectives, where businesses understand and quantify the value that an oyster reef provides far beyond merely the market price of it’s parts. This episode is a must-listen for anyone interested in sustainable food, the intersection of business and environmentalism, or the fascinating world of oyster farming. 00:00 A Humbling Start in Oyster Farming 00:31 Introducing Peeko Oysters 01:39 From Job Loss to Oyster Farming 02:35 The Benefits of Oyster Farming 03:49 Starting Peeko Oysters 04:14 Exploring Vertical and Aquaculture Farming 06:31 Learning the Ropes of Oyster Farming 08:29 Current Operations and Techniques 09:58 Challenges and Innovations in Oyster Farming 13:18 The Hatchery and Scaling Up 18:54 Technological Barriers and Solutions 22:34 Contract Growing and Industry Opportunities 23:37 Exploring Contract Growing in Oyster Farming 26:09 The Role of Infrastructure in Oyster Farming 27:16 Diving into Oyster Varieties and Market 28:38 The Future of Oyster Aquaculture 30:10 Valuing Oyster Reefs Beyond Harvesting 40:11 Challenges and Learning in Oyster Farming 42:45 Balancing Business Growth and Daily Operations 46:46 Concluding Thoughts and Reflections Links: Peeko Oysters website (https://peekooysters.com/) Oyster Heaven website (https://oysterheaven.com/) FlipFarm website (https://www.flipfarm.co.nz/) Greenwave website (https://www.greenwave.org/) Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! Understanding Vibrios in Oysters with Expert Andy DePaola In this episode of OYSTER-ology, host Kevin Cox is joined by Dr. Andy DePaola, a renowned marine biologist and aquaculture expert, to discuss the crucial topic of bacteria in shellfish, especially focusing on Vibrio bacteria. The episode delves into the risks, safety measures, and the naturally occurring presence of Vibrio parahaemolyticus and Vibrio vulnificus in oysters. Andy shares his extensive experience from working with governmental agencies and industry leaders, providing a comprehensive overview that balances scientific detail with accessible explanations. Listeners will learn about the dynamics of these bacteria, safety protocols in oyster farming, and practical tips to minimize health risks while enjoying raw shellfish. This episode is a must-listen for anyone interested in the intersection of food safety and aquaculture. 00:00 Introduction to Vibrio in Oysters 00:43 Meet Dr. Andy DePaola: Marine Biologist and Oyster Expert 03:59 Understanding Vibrio Bacteria 05:23 Types of Vibrio: Parahaemolyticus and Vulnificus 06:53 Andy DePaola's Journey into Vibrio Research 10:14 Vibrio Outbreaks and Their Impact 15:07 Safety Measures and Risk Management 26:35 Oyster Farming Practices and Regulations 30:02 Oyster Harvesting and Safety Concerns 30:40 Medley Oysters and Multiple Source Cases 31:09 Parahaemolyticus Control Measures 31:57 Outbreaks and Case Studies 34:40 Vibrio Control and Cooling Techniques 37:57 Consumer Safety and Cooking Tips 44:33 Global Vibrio Surveillance and Risks 47:38 Campylobacter and Oyster Farming Challenges 50:56 Future Concerns and Final Thoughts 53:46 Conclusion and Final Remarks Links: Article about Andy DePaola (https://www.scenic98coastal.com/posts/andy-depaola-depe-oysters-coden-alabama) CDC Webpage on Vibrio (https://www.cdc.gov/vibrio/about/index.html) FDA fact sheet on vibrio parahaemolyticus (https://web.archive.org/web/20090815125845/http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm070452.htm) Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! Shownotes: Join us as we dive deep into the North Carolina Oyster Blueprint, a comprehensive initiative aimed at balancing oyster habitat restoration, sustainable harvesting, shell recycling, and outreach education. Erin Fleckenstein, the Oyster Program Director for the North Carolina Coastal Federation, takes us through the evolution of the blueprint from its origins, challenges, and successes. for expanding in a sustainable way the oyster industry while at the same time protecting the environment, maximizing water quality and creating greater public awareness of the importance of oysters to the public. North Carolina is a pioneer in this collaborative approach and dedicates significant effort to keep it current, relevant and responsive to the needs of all involved in oyster-related businesses. Learn about the North Carolina Oyster Trail, the pivotal role of partnerships, and the coordinated efforts to make the state's oyster industry a model of sustainable aquaculture. Discover the key elements of the oyster blueprint, including habitat creation, water quality protection, and the collaborative approach involving state agencies, nonprofits, shellfish growers, and university researchers. 00:00 Introduction to the North Carolina Oyster Blueprint 00:33 Meet Erin: The Oyster Program Director 00:53 The Role of the North Carolina Coastal Federation 02:20 The Birth and Expansion of the Oyster Trail 02:58 Understanding the Oyster Blueprint 03:44 The BRACO Report and Its Impact 04:42 Formation of the Oyster Blueprint Alliance 06:02 Progress and Updates on the Oyster Blueprint 07:06 Challenges and Successes in Coordination 09:37 Historical Context: The North Carolina Oyster Wars 10:47 Modern Oyster Farming Techniques 11:35 Support Systems for New Oyster Farmers 13:11 The Aquaculture Hub Initiative 15:04 Funding and Future Plans for the Hub 16:31 Coordination and Advocacy Efforts 19:08 Tracking Oyster Industry Progress 20:47 Future Growth and Goals for the Oyster Industry 23:16 Personal Insights: Erin's Oyster Preferences 24:24 Conclusion and Final Thoughts Links: North Carolina Coastal Federation (https://www.nccoast.org/) North Carolina Oyster Trail (https://ncoystertrail.org/) Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

Send a COMMENT to OYSTER-ology here! In this episode of OYSTER-ology Kevin interviews Manya Rubinstein, co-founder and CEO of Industrious Spirits Company (ISCO) in Providence, Rhode Island. ISCO is known for producing sustainably sourced vodkas, gins, bourbons, and experimental spirits, including the unique oyster-distilled vodka and gin. Manya shares her circuitous journey into alcohol distillation, inspired by regenerative farming and the community-building power of spirits. She discusses the distillation process, sustainability efforts, and the significance of sourcing ingredients locally. The episode explores ISCO's innovative use of oysters in their spirits, the distinct flavor profiles it creates, and the challenges of small-batch distilling. Manya also highlights the company's commitment to partnerships with ocean-focused nonprofits. The conversation is rich with insights into the artistry and science of spirit production, and the importance of storytelling in crafting unique alcoholic beverages. 00:00 Introduction  00:43 Meet Mana Rubinstein: CEO of Industrious Spirits Company 03:24 The Journey into Alcohol Distillation 05:45 Regenerative Farming and Sustainability Practices 09:27 The Story of ISCO: From Concept to Reality 11:22 Innovative Distillation Techniques and Equipment 15:45 Oyster-Infused Spirits: The Unique Process 19:13 Challenges and Successes in Oyster Distillation 23:15 Hands-On Oyster Farming Experience 23:53 The Importance of Tagging and Transparency 26:03 Unique Ingredients and Flavor Profiles 29:35 Partnerships and Nonprofit Collaborations 33:16 Cocktail Recipes and Bartender Collaborations 40:27 Future Plans and Ocean-Based Inspirations 42:49 Conclusion and Farewell Links: Industrious Spirits website:   https://www.iscospirits.com/iscocorespirits Ostreida Oyster Vodka:  https://www.iscospirits.com/iscoostreidaoystervodka Sea Flow Oyster Gin:  https://www.iscospirits.com/isco-ocean-gin Manya’s Ultimate Ostreida Bloody Mary:  Link to The Matunuck Oyster Bar:  Matunuck Oyster Bar Some non-profits supported by ISCO: –  Billion Oyster Project –  Blue Ocean society: –  Maine Aquaculture Association Please be sure to Like and Follow OYSTER-ology wherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!