We farm oysters in the very water where the Mayflower arrived four hundred years ago. We live on the land cultivated by generations of farmers and foragers that came before us. We feel the same seasonal cues deep in our bones, reminding us each fall that it’s
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The National Direct to Chef program is one of the largest branches of Island Creek Oysters. Through this operational beast, we sell oysters, caviar, and razor clams directly to over 700 of the best restaurants in the country! Most of the time, our oyster salespeople are tethered to
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Generally, the winter is a quieter time for oyster farmers. The bay is emptied of its moorings, boats and oyster plexes. The shoreline is tucked in with a blanket of frost. It’s a time for tinkering, repairing, power washing, and reorganizing. Beneath this sleepy facade, however, brews a squall of
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It’s here. The one-week countdown to the holidays. You might be struggling to find the perfect gift, wondering what to bring to your neighbor’s holiday party, or brainstorming an unforgettable Christmas Day menu. We may be biased (because it’s how we roll), but oysters check all the
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Let’s get real – Caviar is awesome but also intimidating. Like choosing a bottle of wine from an extensive list, the choices are confusing and the often-steep price tag can mean that the stakes are HIGH. Add to that a history of smuggling, overfishing, and environmental degradation
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Hosting a party can be a lot of pressure. It’s like your one big chance to prove how awesome, charming and put-together you secretly are to all of your friends and family. You have to send cheeky invitations and curate a Spotify playlist that magically appeals to
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Agriculture and fishing date back to Barnstable’s founding in 1639. Fast forward 379 years and history is still being made, one delicious oyster at a time, thanks to Jon Martin and his dedicated crew at Moon Shoal Oysters. Jon and his team live their lives on their
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I never expected a meeting with a chef to depend on the availability of a flat-head screwdriver. Yet, there I was in a glimmering jewel-box of a dining room in downtown Miami, rolling up my sleeves and asking the GM for a screwdriver, my palm outstretched like
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I’ve never thought of myself as being a particularly talented person. Now, you shouldn’t feel too badly for me. I don’t feel slighted in life. Despite my lack of superior athleticism and the fact that I likely won’t ever win a grand Prize- Pulitzer, Nobel or otherwise–
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I drag an eight afoot tin skiff to the waterline two hours before low tide. I load the skiff with the tools of my trade: a black fish tote, a five gallon bucket, a smaller bucket with the bottom cut out, mesh shellfish bags, and a few
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