This week, Feast and Field is headed to the Eastern Shore in Cape Charles, Virginia, to dive into the world of oysters. We meet the team behind Cherrystone Aqua-Farms, environmentalists and innovators who share a passion for sustainable shellfish farming. They give us a tour of their aquaculture operation on the banks of the Chesapeake Bay, and we discover an oyster’s evolution as it grows from seed to shell.
We’ll also help readers make informed choices at the seafood counter by offering ways to decode labels and recognize when seafood is farmed or harvested in eco-friendly ways. Plus, read our full oyster guide to learn everything from storage and shucking techniques to the flavor profiles of a dozen popular oyster varieties. We also share recipes from three of Virginia’s most iconic seafood-serving establishments.
The Chesapeake Bay oyster farm filters millions of gallons of water a year and offers insight into today’s oyster industry.
A beginner’s guide for selecting, shucking and eating oysters.
How to be a mindful consumer at the seafood counter — from looking for the “blue check” to buying local.
Try your hand at 3 classic oyster sauces, or use the vitamin-rich shellfish in stew or a classic Oysters Rockefeller.