OYSTER-ology
OYSTER-ology is a podcast about all things Oysters, Aquaculture and everything from spat to shuck. We dive into this watery world with those who know best – the people doing it everyday – and through lively, unfiltered conversations we learn their stories, challenges and opportunities. In each episode we’ll cover different aspects of oyster farming, restoration, ecology and, of course, eating. For those in the business it’s a chance to learn what others in today’s oyster industry are doing and make new contacts. And for the millions of eaters who love to slurp oysters or want to feel like experts at...
Oysters, Cookbooks & Rabbit Holes -- But First, Make It Delicious! a conversation with Cynthia Nims
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Kevin Cox talks with Seattle food writer and cookbook author Cynthia Nims about her book: Oysters: Recipes That Bring Home a Taste of the Sea, and examines how curiosity drives her work and why oysters spark stories, connections to place, and endless “rabbit holes” into culture, history, and aquaculture. Nims shares how her background in Seattle, time at La Varenne cooking school in France, and a serendipitous job at Simply Seafood magazine shaped her focus on seafood writing. She discusses encouraging people to ask questions, making oysters appr...
From Kitchen Knife to Oyster Bar: Building an Oyster Culture in Penang with Sis Oyster
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What happens when two women who barely know how to shuck an oyster decide to open an oyster bar?
In one of Asia's great food cities Farah Ibrahim and Eira Nadirah are doing just that at Shuck & Sip by Sis Oyster Penang.
OYSTER-ology takes you to the streets of George Town, Penang, Malaysia to meet Farah and Eira, where inside their small oyster bar kiosk they shuck and serve local and imported oysters and teach customers how to...
S3 EP 48 - How a Young Engineer Discovered Oyster Farming: Matt Sweeney's journey into aquaculture
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Host Kevin Cox explores the question of who will form the next generation of aquaculture farmers through a conversation with 26-year-old environmental engineer Matt Sweeney of Long Island. Sweeney describes his maritime influences, engineering career in water resources and coastal work, and burnout with bureaucratic, document-heavy work that lacked tangible impact. After taking a career break, he began volunteering and then working part-time at Sue Wicks’ Violet Cove Oyster Company, supporting oyster and sugar kelp farming, partnerships, and product development, including cosmetic research and culinary collaborations. He shares his first oyster fa...
S3 Ep 47: When Oysters Get Sick: A Story of Disease, Science, and Resilience
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When people hear the word disease, it's easy to jump to the wrong conclusion. But MSX (Haplosporidium nelsoni) and Dermo (Perkinsus marinus) aren't diseases that affect people—they're diseases that affect oysters and the communities that depend on them.
In this episode of OYSTER-ology, host Kevin Cox sits down with three scientists from the Virginia Institute of Marine Science (VIMS) to explore what these oyster diseases are, how they affect both wild and farmed oysters, and why they're shaping oyster farming fro...
S3 Ep 46: Getting Slightly Salty - Restoring Oysters One Reef at a Time with Jen Sagan
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What happens after an oyster is eaten? For Jen Sagan, Oyster Restoration Manager with Friends of the Rappahannock, that's where the story really begins. In this episode of OYSTER-ology, Jen takes us into the muddy, sweaty, and surprisingly rewarding world of oyster restoration. We discuss how discarded oyster shells become the foundation for new reefs, why volunteers are essential to restoring Chesapeake Bay waterways, how oyster restoration and aquaculture work hand-in-hand, and why getting your hands dirty may be the best way to develop a l...
S3 Ep 45: The Oyster Is the Answer - Casey Davidson’s Toadfish mission
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In this OYSTER-ology interview, Kevin speaks with Casey Davidson of Toadfish about creating a product-driven outdoor brand specifically to give back to oyster restoration and strengthen marine ecosystems through better water quality. Casey explains how his coastal upbringing and conservation experiences shaped a conviction that restoring habitat—especially oyster reefs—is one of the most effective, practical ways to help the water and the fisheries that depend on it. He describes Toadfish’s “Put ’Em Back” ethos, focused on recycling shells and funding restoration work through business sales, a ded...
S3 Ep 44: The Oyster Whisperer, Jason Woodside Shucks Open the PEI Oyster World
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Kevin Cox returns with Season 3 of OYSTER-ology!
Jason Woodside grew up spending summers on Prince Edward Island, moved back there as a teenager, and somehow ended up at the epicenter of Canadian oyster culture in Toronto — shucking at events, learning from champions, and winning the Canadian title by 2004. That was twenty-plus years ago. Since then he's built knives, launched a magazine, taught hundreds of people to shuck, and become one of the clearest voices in the industry about what oysters actually me...
S2 Ep 43: The Shellfish Confessional at the 9th annual Oyster South Symposium
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The Shellfish Confessional at the 9th annual Oyster South Symposium
At the 9th annual Oyster South Symposium in Houston, OYSTER-ology host Kevin Cox debuts the first “Shellfish Confessional,” through collaboration with Oyster South and The Nature Conservancy. Inviting oyster farmers, shuckers, and industry voices to admit what went wrong in their work, participants share candid stories about service shortcuts, shucking injuries, emotional strain, bad weather and the hard realities of aquaculture. Some of these Confessions included losses from bad decisions, gear and...
S2 Ep 42: Fallen Pine Oyster Co: Chincoteague Bay's weird water, wicked winds and the saltiest oysters in Maryland
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In this episode of OYSTER-ology, Kevin talks with Dan Worrell of Fallen Pine Oyster Company, farming oysters in the unusual waters of Chincoteague Bay. They explore how wind, salinity, and low-flowing water shape oysters in this shallow coastal lagoon — and how a farmer learns to work with the rhythms of a place that behaves very differently from the Chesapeake Bay that most people think it’s a part of. He describes how growing the perfect oyster is an art that relies largely on gut...
S2 EP 41: From Sunlight to Sea: Transforming Oyster Farming with Solar Oysters
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On this episode of OYSTER-ology, I sit down with Steve Patterson of Solar Oysters about the Solar Oysters Production System (SOPs), a solar-powered floating platform that automates oyster farming by harnessing the power of the sun. Our discussion covers the logic of using solar power, automation, and remote monitoring to modernize oyster aquaculture and boost production in a much smaller footprint than traditional surface-spread farms. Steve frames the system as a scalable technology platform for both restoration and half-shell market oysters, aimed at cutting labor...
S2 EP 40: Shattering the Gulf Oyster Myth: The Oyster Bros and the Rise of Texas Mariculture
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In this episode of OYSTER-ology, Kevin sits down with David Aparicio, co-founder of The Oyster Bros, one of the pioneering forces behind modern, off-bottom oyster aquaculture in Texas. Raised on shrimp boats that ranged from Brownsville to the Florida Keys, David never imagined oysters would become his future—until Texas legalized oyster mariculture and a brand-new frontier opened in the Gulf.
What follows is a candid, deeply grounded conversation about legacy and reinvention: shrimping as hunting, oyster farming as cultivation; life at sea ve...
S2 EP 39: An Oyster Is Not Just an Oyster: Beth Walton & Oyster South
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In this episode of OYSTER-ology, host Kevin Cox welcomes Beth Walton, Executive Director of Oyster South to dive into the mission and operations of Oyster South, which unites farmers, chefs, scientists, students, and the public in support of the oyster industry. Beth talks about her personal journey from growing up in southeastern Massachusetts to leading the organization. They discuss the unique community-building efforts, including the industry's annual symposium and the Landlocked fundraiser event, and highlight the importance of storytelling and technology in...
S2 EP 38: Hard Oysters & Heavy Anchors: real-world advice on oyster gear with Ketcham Supply.
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In this engaging episode of OYSTER-ology, my guests, Heather Ketcham and Myron Horzesky, discuss their journey at Ketcham Supply, a key player in the oyster farming industry. Heather shares her transition from biotech to taking over the family business, founded by her father Bob Ketcham, while Myron recounts his long history with the company starting as a teenager. They discuss the innovations and challenges they've faced, including the move from paper to digital records, the creation of bespoke oyster farming equipment...
S2 EP 37: Move Over Henry Ford; Aaron Pannell revolutionizes oyster farming
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In this episode of OYSTER-ology, Kevin talks to Aaron Pinnell, the innovative mind behind FlipFarm, his semi-automated oyster farming system which is changing the way oysters are grown. Aaron shares his journey from sheep and dairy farming to aquaculture, detailing how a serendipitous encounter led him to oyster farming. He discusses the creation of Marlboro Oysters with his wife, Debbie Pannell, and their development of a revolutionary oyster farming system that enhances efficiency and productivity. Aaron explains the unique features of FlipFarm, including t...
S2 EP 36: Big Light Bad: Photo Stylist Adrienne Anderson’s Oyster Life
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In this episode of OYSTER-ology, photo stylist Adrienne Anderson takes us inside the creative chaos behind Rowan Jacobsen’s The Essential Oyster, where she and photographer David Milosh spent a year transforming oysters into expressive portraits — tilting shells by fractions of an inch, battling over artistic style and learning to see each oyster as its own unique character. Adrienne explains how flavor, place and mood guide her styling choices, how visual stereotypes shape the way oysters are perceived, and why tension and limits are essential to making hone...
S2 EP 35: Inside the Mind of the Oyster Master - A Conversation with Julie Qiu
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Julie Qiu is a globally recognized oyster educator, writer, strategist, and industry advocate. She is the creator of the influential website In A Half Shell, a founding partner of Oyster Master Guild, and a longtime champion of elevating oyster appreciation and oyster service around the world. Kevin Cox sits down with Julie to unpack OMG’s mission to elevate oyster culture through education and certification. Julie shares her journey from brand strategist to renowned oyster sommelier, discusses the concept of merroir, the creation of...
S2 EP 34: Shuck Hard, Wander Far: Rutvik Patel and The Wandering Shuckers Co.
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From the raw bars of New York to festivals across the country, Rutvik Patel has built a life around the half shell and built The Wandering Shuckers Co. A kid from India – and not an oyster in sight – Rutvik shares how, thrust into the US, he stumbled into shucking, found community through oysters, and turned his passion into a profession. With his “superhuman” partner Mahnaz Damania keeping the ship steady, Rutvik travels coast to coast bringing oysters—and their stories—to pop-ups, private events and national competitions. He explains the art of shucking...
S2 EP 33: Cages, Baskets and Bags - Oyster Farming Perspectives with Erik Schlagenhauf of SEAPA
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In this episode of OYSTER-ology, I sit down with Erik Schlagenhauf, Vice President of SEAPA North America, about the nuts and bolts of oyster farming innovation. We discuss SEAPA's innovative gear systems that enhance efficiency, sustainability and product quality in oyster farming. We dive into how small design choices - like baskets with true doors - can save thousands of low-value moves and eliminate mountains of wasteful zip ties. Erik shares his journey from stone carving to Hog Island Oyster Company to his current role at SEAPA...
S2 EP 32: Of Oysters, Cheese and Aquaculture: A Conversation with Justin Trosclair of Lady Nellie Oyster Farm
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The confluence of Oysters and Cheese, with Justin Trosclair of Lady Nellie Oyster Farm
In this episode of OYSTER-ology, Kevin sits down with Justin Trosclair from Lady Nelly Oyster Farm to explore his fascinating journey from cheese-making to oyster farming. Justin shares his unconventional entry into the world of oysters and how a chance encounter with some outstanding Grand Isle oysters ignited his passion. He discusses the intricacies of running a small-scale oyster farm and his innovative solutions to farming hurdles. They also discuss the nuances of terroir and m...
S2 EP 31: James Crimp of Alaska Sea Grant - Oyster farming partnerships at their best
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James Crimp of Alaska Sea Grant - Oyster farming partnerships at their best
In this episode of OYSTER-ology, Kevin interviews James Crimp, the Shellfish Mariculture Specialist at Alaska Sea Grant. James provides an in-depth look into his role, focusing on research and education to support the oyster industry in Alaska. He shares insights from his background, growing up in a commercial fishing family in Anchorage, to his experience in Maine, working with lobster and kelp farming. James discusses the challenges and opportunities in Alaska's oyster farming, including...
S2 EP 30: SharkBite Oysters -- Navigating Nature's Challenges with Sam Walsh
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In this episode of OYSTER-ology, I get back together with Sam Walsh of SharkBite Oysters. Sam discusses his journey from studying marine biology to becoming an oyster farmer in New Smyrna Beach, Florida. He shares how oyster farming's sustainability and lifestyle benefits drew him in after experiences in finfish and shrimp farming. Sam highlights his growth from a small operation to a million oysters in the water. He talks about the unique challenges of oyster farming, starting with having to build his own boat, to fighting barnacles and dealing with hurricanes. H...
S2 EP 29: Meta Mesdag and Salty Lady Seafood Co: Cultivating Oysters and Family in Alaska
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This week on OYSTER-ology I sit down with Meta Mesdag, Founder, Owner and Operator of Salty Lady Seafood Company in Juneau, Alaska. Meta shares her unanticipated journey of becoming an oyster farmer after moving from Portland. A critical aspect of hef family-oriented farm, which started in 2018, is including her kids and other young people in its daily operations. But the farm's primary goal is not to turn her children into oyster farmers, but instead to help them become well-rounded, successful individuals who are not afraid of hard work. Meta emphasizes the ch...
S2 EP 28: Doing Good and Doing Well: an entrepreneur's approach to oyster farming with Peter Stein of Peeko Oysters
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In this episode, host Kevin Cox sits down with Peter Stein of Peeko Oysters on Long Island's North Fork to hear about his unique journey to becoming a visionary oyster farmer and the daily realities and complexities of oyster farming. He discusses the challenges of working with a "ruthless and relentless" Mother Nature, to the surprising obstacles of starting a business in aquaculture and building it into a vertically integrated business. Beyond the farm itself Peter introduces his innovative business philosophy, the intrinsic value of a living oyster reef...
S2 EP 27: Oyster Safety -- What You Need to Know About Vibrio with Dr. Andy DePaola
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Understanding Vibrios in Oysters with Expert Andy DePaola
In this episode of OYSTER-ology, host Kevin Cox is joined by Dr. Andy DePaola, a renowned marine biologist and aquaculture expert, to discuss the crucial topic of bacteria in shellfish, especially focusing on Vibrio bacteria. The episode delves into the risks, safety measures, and the naturally occurring presence of Vibrio parahaemolyticus and Vibrio vulnificus in oysters. Andy shares his extensive experience from working with governmental agencies and industry leaders, providing a comprehensive overview that balances scientific detail...
S2 EP 26: Cultivating the Future: North Carolina's Oyster Blueprint with Erin Fleckenstein
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Shownotes:
Join us as we dive deep into the North Carolina Oyster Blueprint, a comprehensive initiative aimed at balancing oyster habitat restoration, sustainable harvesting, shell recycling, and outreach education. Erin Fleckenstein, the Oyster Program Director for the North Carolina Coastal Federation, takes us through the evolution of the blueprint from its origins, challenges, and successes. for expanding in a sustainable way the oyster industry while at the same time protecting the environment, maximizing water quality and creating greater public awareness of the importance of oysters to the...
S2 EP 25: The marriage of oysters and alcohol with Manya Rubinstein of Industrious Spirits Company
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In this episode of OYSTER-ology Kevin interviews Manya Rubinstein, co-founder and CEO of Industrious Spirits Company (ISCO) in Providence, Rhode Island. ISCO is known for producing sustainably sourced vodkas, gins, bourbons, and experimental spirits, including the unique oyster-distilled vodka and gin. Manya shares her circuitous journey into alcohol distillation, inspired by regenerative farming and the community-building power of spirits. She discusses the distillation process, sustainability efforts, and the significance of sourcing ingredients locally. The episode explores ISCO's innovative use of oysters in their spirits, the...
S2 EP 24: Eric Wyatt and Blue Starr Oysters: Oyster Farming at the End of the World
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The Realities of Oyster Farming in Alaska with Eric Wyatt -- OR -- From Death Comes Experience...
In this eye-opening episode of OYSTER-ology, host Kevin Cox delves into the formidable challenges of oyster farming in Alaska with Eric Wyatt, founder of Blue Starr Oysters. Eric recounts the journey from his fishing roots to building a floating oyster farm in the remote wilderness of Prince of Wales Island. Highlights include the logistical hurdles of creating and maintaining a farm off-grid, the harsh weather conditions, the complexities of transportation...
S2 EP 23: Patrick McMurray, the ShuckerPaddy - a conversation with the King of Oyster Shucking.
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In this lively episode of OYSTER-ology, Kevin Cox kicks off Season 2 after some globetrotting adventures. He thanks loyal listeners for their support and introduces renowned guest Patrick McMurray, aka ShuckerPaddy. Patrick shares his fascinating journey from a Toronto restaurant busboy to a world champion oyster shucker and Guiness Book World Record holder. He reveals the tricks of his trade, including his innovative oyster knife design and efficient shucking techniques. Patrick also talks about co-founding the Oyster Master Guild with Julie Qiu, an initiative to elevate...
S1 EP 22: OYSTER-ology: And Now, The Other Side of the Shell...
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Oyster Truths: Balancing Hype with Reality
In this special April Fool's episode of Ology, host Kevin Cox offers a humorous and critical take on the world of oysters, addressing some lesser-discussed challenges and downsides. While oysters are often celebrated for their environmental benefits and taste, Kevin and his guests delve into aspects like the physical unattractiveness of oysters, the demanding and often thankless nature of oyster farming, and the sometimes overhyped claims regarding flavor and aphrodisiac effects. Despite the lighter tone and some April Fool's exaggerations, the episode emphasizes...
S1 EP 20: The Oyster Book - Dan Martino shucks open the world of aquaculture
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In this episode of OYSTER-ology, we hear from Dan Martino, author of The Oyster Book, A Chronicle of the World’s Most Fascinating Shellfish - Past, Pesent, and Future (Agate 2024). Dan and I discuss the recent publication of this, his first book. In our conversation Dan shares both serious and lighthearted insights into why he wrote the book, detailing his experiences overcoming local resistance and emphasizing the importance of transparency and education in aquaculture. He talks about the rich content of his book, including the history, present st...
S1 EP 19: Exploring the North Carolina Oyster Trail with Bill Husted
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Exploring the North Carolina Oyster Trail with Bill Husted: Promoting Aquaculture and Future of Oyster Tourism
In this episode of OYSTER-ology, we wander down the North Carolina Oyster Trial with Bill Husted, a key member of the North Carolina Oyster Trail Executive Committee, and learn about the trail's origin, development, and purpose. Bill spent his professional career in the information technology industry, starting in software development before transitioning to the business side. Now retired, he’s a volunteer with the Oyster Trail where he helps lead the re...
S1 EP 18: Oysters, Heritage and Heart: A Conversation with the Oyster Ninja, Gardner Douglas
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Oysters, Heritage, and Heart: A Conversation with the Oyster Ninja, Gardner Douglas
This episode of OYSTER-ology, Kevin sits down with Gardner Douglas, aka The Oyster Ninja, who shares his life story and his passion for oysters. Gardner discusses his upbringing on the Eastern Shore of Virginia, being raised by his grandmother, and learning to shuck oysters from his father later in life. He talks about his journey from working multiple jobs to discovering his passion for shucking oysters and becoming a nationally ranked oyster shucker...
S1 EP 17: Deep Ocean Oyster Farming on Martha's Vineyard with Dan Martino, Cottage City Oysters
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Show Notes
Deep Ocean Oyster Farming on Martha's Vineyard with Dan Martino, Cottage City Oysters
In this episode, the founder of Cottage City Oysters, Dan, shares his journey from a TV producer to a pioneering oyster farmer on Martha's Vineyard. He discusses the unique challenges and satisfactions of oyster and seaweed farming in deep waters, touching upon the differences with other coastal farming methods, the historical significance of the location, and the gradual scaling of his business. Dan emphasizes the importance...
S1 EP 16: Going Coastal: Currently Wine’s pursuit of the perfect Oyster Pairing, with Daniel Rodriguez.
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In this episode of OYSTER-ology, host and the Foodwalker, Kevin Cox, engages in an insightful conversation with Daniel Rodriguez, the founder of Currently Wine Co., a wine brand committed to high quality wine intended to perfectly suit oysters while at the same time using proceeds to enrich select environmental causes including oyster restoration. Daniel shares his journey from a B2B tech CMO to a passionate wine entrepreneur. Detailing his transition, Daniel emphasizes his goal to combine his love for wine with purpose-driven initiatives that address environmental...
S1 EP 15: Navigating the Maine Oyster Trail With Trixie Betz
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In this episode of OYSTER-ology, host Kevin Cox talks with Trixie Betz, Outreach & Development Specialist for the Maine Aquaculture Association, who is responsible for managing the Maine Oyster Trail. Trixie shares her background, from her upbringing in New York and summers spent in Maine to her initial foray into aquaculture. She explains the evolution of the trail from it’s genesis as a paper map to it’s growth into the first digital interactive, incentive-based oyster trail/guide in the United States. The trail connects oyst...
S1 EP 14: From Tech Sales to Oyster Trails - Henry Dubin's Career Leap to Cape Oyster Experiences
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From Tech Sales to Oyster Trails: Henry Dubin's Career Leap to Cape Oyster Experiences.
In this episode of OYSTER-ology, Kevin sits down with Henry Dubin, founder of Cape Oyster Experiences, to discuss his inspiring journey from a successful career in tech sales to starting an oyster tourism business on Cape Cod. Henry elaborates on his passion for oysters and shellfishing, his life's major transition during the pandemic, and the creation of unique oyster tours and tastings. He shares insights into the...
S1 EP 13: Exploring the Bounty of the Bay with Goose Point Oysters' Kathleen Nisbet-Moncy
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Show Notes:
Exploring the Bounty of the Bay with Goose Point Oysters' Kathleen Nisbet
In this episode of OYSTER-ology, Kevin talks to Kathleen Nisbet-Moncy, the Chief Operating Officer and family member owner of Goose Point Oyster Company, about the rich history and innovative practices of their oyster farming business. Kathleen discusses the origins of Goose Point Oyster Co., founded by her parents in the 1970s, and the challenges and solutions they've developed over the years, particularly focusing on sustainable...
S1 EP 12: Revolutionizing Oyster Farming to Feed The World with Andy DePaola
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In this episode of OYSTER-ology, Kevin interviews Andy DePaola, an innovative oysterman, scientist, consultant, and inventor located on Mobile Bay, Alabama. Andy explains how his unique Shellevator technology revolutionizes oyster farming by enabling multi-layered, three-dimensional oyster cultivation, significantly increasing yield per acre. Andy describes his four farming locations and the challenges of oyster farming in the dynamic salinity conditions of Mobile Bay and the Mississippi Sound. He then describes the Shellevator, how it works and how it outperforms traditional floating gear in terms of efficiency, labor savings, a...
S1 EP 11: Dana Hines & Beth Simonds, Mixing Besties and Business at Stonington Farms Shellfish
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In this lively episode of OYSTER-ology, host Kevin Cox welcomes Dana Hines and Beth Simonds, co-owners and oyster farmers at Stonington Farms Shellfish in Mystic, Connecticut. The conversation delves into their profoundly strong friendship, their unique roles in the business, and their collective commitment to producing high-quality oysters. The episode is filled with humorous and touching moments, covering topics from the many challenges of oyster farming to the deep bond between Dana and Beth. They share anecdotes about their beginnings, the ups and downs o...
S1 EP 10: Of Oysters, Passion and Local Enterprise: Emily Wilder's Journey to Salinity Seafood & More
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In this episode of OYSTER-ology Kevin explores the intricate world of Olympia oysters with guest Emily Wilder. Emily shares her unique journey from being a pescatarian on Whidbey Island in Puget Sound to becoming a shellfish farming advocate and discovering her true passion to be a small business entrepreneur. She discusses her experiences working on oyster farms, her realization of the importance of sustainable seafood marketing and how she established Salinity Seafood & More to bridge the gap between consumers, artisans and high-quality local products. The conversation describes...
