Notebook

Holiday Newsletter 2021!

Happy Thanksgiving, Solstice, and much more! Here are a few thoughts, gifts, and intellectual exercises to get you through the delightfully dark days.

An Affinity for Salinity

The inimitable Olympia oyster has been bringing people together for 15,000 years—for as long as people have been poking around the coast of North America—and it did the trick again this month, when OysteRater welcomed Salinity Seafoods into the family. Like us,...

Blue Pool vs Hama Hama

A question we often get is: What’s the difference between a Blue Pool oyster and a Hama Hama? Both come from our friends at Hama Hama Oyster Co, from the exact same waters, in fact. So what’s the difference? Here’s the answer, straight from the Hama...

A lil’ data art of North Puget Sound oysters

We’re on the lookout for fun examples of oyster-related data visualizations, kind of like our own Oceans of Oysters World Map. Today, we came across a clever lil’ art project (credit: Hunter Barrett), and just wanted to give it some love! For some North...

Winter 2020 Newsletter

  Winter 2020 Newsletter An infrequent newsletter for oyster-lovers The French Connection Happy December. It’s that magical time of year when all the best things come round: darkness, cold, flight delays, miracle births, gifts, saunas, oysters. From coast to...

How to Shuck Oysters

CJ Husk of Island Creek Oysters is the ultimate insider’s insider in the oyster world. He knows the oysters, the players–and he has shucked a damn sizable pile of oysters in his days. Who better to provide Shucking 101 guidance? Here’s how to get...

Abigail Carroll’s Second Act

Great six-minute video about Abigail Carroll’s midlife transition from high-finance Parisian to hip-wader-toting Maine oyster farmer. Abigail is the celebrated owner of Nonesuch Oysters.

Summer 2019 Newsletter

ROC Reserves in the House Real Oyster Cult just launched its flagship oyster, the ROC Reserve, and it’s a beauty. Where most oysters are harvested off the bottom in the fall and sold, these are tumbled, rebagged, and left on the bottom of the bay for an extra winter....