In this episode, I sit down with oyster shucker and aquaculture student Leila Avery to talk about her journey from working behind the raw bar to studying the science of oysters at the Virginia Institute of Marine Science (VIMS).

Leila shares what it's like to go from shucking oysters professionally to diving deep into oyster biology, oyster farming, Chesapeake Bay restoration, and the future of sustainable seafood. We talk about building a full oyster experience — not just serving oysters, but understanding the ecosystem, water quality, shell recycling, and the business of aquaculture.

If you're interested in oyster farming, marine science careers, becoming an oyster shucker, or starting an oyster-based business, this episode is packed with insight.

We cover:

• How to become an oyster shucker

• The transition from hospitality to aquaculture

• What it's like studying at VIMS

• Oyster biology and the Chesapeake Bay ecosystem

• Oyster restoration and water quality

• Women in aquaculture and seafood

• Building immersive oyster tasting experiences

• The future of sustainable oyster farming

Whether you love raw bars, dream of starting an oyster farm, or want to understand how oysters clean the water, this conversation connects oyster culture with marine science.

Subscribe for more conversations about oysters, Chesapeake Bay history, aquaculture, seafood entrepreneurship, and the people shaping modern oyster culture.

#OysterFarming #Aquaculture #VirginiaInstituteOfMarineScience #OysterShucker #ChesapeakeBay #WomenInAquaculture #SustainableSeafood #MarineScience #OysterRestoration #SeafoodPodcast

In this episode of the Oyster Ninja Podcast, Gardener Douglas welcomes back Alex Troutman, a fish and wildlife biologist and environmental educator. They delve into the challenges faced by federal employees, particularly in the context of job security and the emotional toll of unexpected terminations. Alex shares his personal journey through various roles in conservation, including his recent experiences with the National Park Service and the impact of political decisions on environmental work. The conversation highlights the importance of community support and the therapeutic benefits of nature during tough times.

In this episode, I sit down with Dan Worrell of Fallen Pine Oyster Farm to talk about what it really takes to grow Maryland's saltiest oyster—and why clean, healthy water is the ultimate brag.

We dig into what makes an oyster salty, how salinity, location, and water quality shape flavor, and why oysters are one of the clearest indicators of a healthy Chesapeake Bay. Dan shares what goes into buying an oyster farm, the reality of transitioning into a fixer-upper aquaculture operation, and the challenges (and rewards) of building something sustainable on the water.

We also get into the science and business side of oysters—water quality monitoring, the Chesapeake Bay report, and the very real threats oyster farmers face, including diseases like MSX and Vibrio. Dan breaks down how farmers manage risk while still delivering a safe, high-quality product.

Beyond the farm, we talk about selling oysters at festivals versus restaurants, what happens when you crack open a shell and find a pea crab, and how different markets shape the way oysters are grown, graded, and sold.

This conversation is part oyster nerd-out, part business lesson, and part love letter to clean water—because when it comes to oysters, the water tells the truth.

https://www.fallenpineoyster.com/

The Oyster Ninja and the Shuck Squad hit Prince Edward Island for one of the world's most iconic oyster festivals. From cold waters to fast hands, this episode dives into competition life, oyster culture, and the bond between shuckers who travel coast to coast to share their craft.

In this compelling episode, I sit down with podcaster and writer Deb Freeman to explore the vibrant history and ongoing evolution of Black foodways in America. Together, we dive into stories of pioneering figures like Lena Richard — the first Black woman to host a cooking show in 1949 New Orleans — and Thomas Downing, the "New York Oyster King," who elevated oysters in fine dining while advocating for abolition. We also discuss James Hemings, the first American-trained chef in France who rose from slavery to culinary prominence and currently trending Edna Lewis.

Beyond history, the conversation covers how Black food culture continues to inspire America today, from grassroots efforts like how oysters and lobster were for poor people and prisoners, to reflections on Juneteenth — what Deb calls the "most American holiday." We talk about the celebraton of legends like Edna Lewis who Deb Freeman produced "Finding Edna Lewis".

Tune in for a thoughtful, flavorful journey through history, culture, and the powerful stories behind the food that brings us together.

In this episode, we sit down with the Jetty Rock Foundation to explore how they're reshaping the narrative around New Jersey oysters. We dive into their innovative Oyster Master Guild Partnership, discuss their bold vision for 2025 grounded in three core pillars. Learn about the critical role of shell recycling, the creation of living shorelines, and how these efforts combat environmental challenges while reviving local oyster culture. It's time to break the stigma and celebrate the oyster as a coastal hero.

https://jettyrockfoundation.org

Today we sit down with Michael Kelly all the way from Ireland. We have a great conversation about oyster farming, oyster types in Ireland and even his past time Hurling.

https://kellyoysters.com/

Ireland, with its extensive coastline and favorable conditions, is a major oyster-growing region, with the Pacific oyster (Crassostrea gigas) and the native flat oyster (Ostrea edulis) being the primary species farmed.

In Irish oyster farming, young oysters are grown in bags on trestles placed on the shore, accessible only at low tide, allowing them to feed on plankton brought in by the tides, and are then transferred to the seabed for further growth.

These trestles keep the oysters above the seabed and provide the perfect environment for the oysters to feed as the tide brings in the natural nutritious food supply of plankton from the Atlantic Ocean. Because the sea temperatures around Ireland are too low to allow spawning, these oysters are reared in hatcheries.

In this episode, we sit down with Adam Colquhoun, owner of Oyster Boy Toronto (located at 872 Queen St W, Toronto, Canada) to shuck open the world of oysters, seafood, and restaurant success. Adam shares his journey in the oyster industry, from sourcing the freshest Canadian oysters to curating the perfect seafood dining experience.

We also discuss:
🦪 The evolution of microbreweries in Canada and their impact on seafood pairings
🦪 Navigating COVID-19 challenges and rebuilding a restaurant post-pandemic
🦪 Hiring the best restaurant staff and creating a passionate team
🦪 Why giving 100% in the seafood business is essential for long-term success

If you're a seafood lover, an aspiring restaurant owner, or just fascinated by Toronto's best oyster bars, this episode is packed with insider knowledge, industry insights, and inspiring stories.

🎧 Tune in now and get ready to explore the world of fresh oysters, craft beer, and restaurant resilience with one of Toronto's most well-known seafood experts!

#Oysters #SeafoodToronto #RestaurantSuccess #Microbreweries #OysterBar #TorontoEats #FreshSeafood #FoodIndustry #Podcast