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/