The operation intends to provide seed oysters for a growing industry.
oysters
Posted inMeet, Source
Chance meeting at Harpswell tidepool set Meredith White on a career path
Now she’s running research and development for Mook Sea Farm.
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Posted inFood & Dining
Portland’s restaurants feast on Bon Appetit’s City of the Year accolades
Business is up – way up – but so is the stress.
Posted inFood & Dining, Green plate special, Source
Floating the idea of more Maine shellfish, everywhere
As regional and global markets clamor for cold water shellfish, the state’s producers look to expand their market base.
Posted inSource
Are littleneck clams the next frontier in aquaculture?
Jordan Kramer is trying them out on his West Bath fish farm and so far, so good.
Posted inFood & Dining, Life & Culture, Restaurant reviews
Dine Out Maine: At The Shop in Portland, a taste of summer and sea
The raw bar keeps it simple with oysters, tinned seafood, great prices – and no dessert.
Posted inGreen plate special, Source
With oysters, beauty is in the mmm of the beholder
A wonky, uninviting exterior has nothing to do with the delicious prize concealed inside.
Posted inHomegrown, Life & Culture, Source
Homegrown: Shuck oysters sustainably with edgy knives
Island Creek’s oyster-shucking knives are made from plastic trash recovered from the ocean.
Posted inFood & Dining
Shucking school shows you the right way to open an oyster
Take a lesson from the folks at The Shop, the new oyster bar and store on Washington Avenue in Portland.
Posted inFood & Dining, Life & Culture, Source
An oyster’s journey from sea to table
How your food gets to you (at least if you’re lucky enough to live in or visit Maine)