OYSTER-ology

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What happens when a chef who didn't even like oysters decides to throw an oyster festival 1,000 miles from the coast? Meet Brandon Hayden, Kansas City chef, oyster ambassador, and the unlikely mastermind behind the city's first oyster festival. With little money, plenty of nerve, and an almost obsessive curiosity about oysters, Brandon set out to prove that great oysters—and great oyster stories—don't need an ocean nearby. It's a lively conversation about taking chances, challenging oyster prejudices, and why the story behind an oyster might just make it taste better.

00:00 Oyster First Impressions

00:44 Meet Brandon Hayden

03:15 Chef Life in Kansas City

04:09 Falling Down the Oyster Rabbit Hole

05:43 Kansas City Oyster Roots

07:17 Building Demand Inland

10:02 No Bias Fresh Starts

11:45 Converting First Timers

14:45 Texas Oyster Redemption

17:46 Choosing Seasonal Variety

20:05 Expertise and Trust

22:42 Why Start a Festival

27:40 Bootstrapping the Risk

30:03 Festival Results and Next Steps

34:38 What Farmers Should Know

37:58 Stories Create Value

39:31 Quick Hit Oyster Questions

42:58 Puzzle Closing Reflections

43:57 Final Thanks and Sign Off

Links:

Parker Hollow Seafood Restaurant, Parkville MO

Kansas City Oyster Festival

Oyster Master Guild

Credits:

Guest: Brandon Hayden

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast

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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 approachable for the “oyster hesitant,” and emphasizing deliciousness and story before messaging about environmental benefits. Nims also reflects on recipe development, teaching cooks to rely on sensory cues rather than the clock, and her ongoing seafood storytelling through her Seafood Savvy newsletter.

00:00 Curiosity And Rabbit Holes

00:19 Welcome To Oysterology

00:29 Meet Cynthia Nims

03:18 Why Oysters

05:55 Oysters And Storytelling

08:17 Seafood Roots And France

11:10 Simply Seafood Breakthrough

13:55 Curiosity In Food Writing

16:23 Oysters History And Culture

21:03 Julia Child Oyster Visit

24:19 Helping Oyster Hesitant

28:18 Make It Delicious First

31:45 Recipe Craft And Repeatability

35:11 Oyster History Rabbit Holes

36:12 Seafood Savvy Newsletter

37:28 Closing Thoughts And Thanks

Links:

Cynthia Nims' website — Visit Cynthia's website for more about her writing, books, recipes and work.

Seafood Savvy — Cynthia's Substack for seafood lovers and the seafood-curious, featuring stories, recipes, people, travel and whatever culinary rabbit hole has caught her attention lately.

Oysters: Recipes That Bring Home a Taste of the Sea, Cynthia's book, published by Sasquatch Books, with 30 recipes plus information on buying, storing, shucking, cooking and enjoying oysters.

Essential Shellfish Collection— Cynthia's three-book collection bringing together Crab, Oysters and Shellfish.

Anne Willan — Learn more about the acclaimed cookbook author, teacher and founder of La Varenne École de Cuisine.

Hog Island Oyster Co. — The Tomales Bay oyster farm Cynthia traveled to while researching her book—the trip that prompted an unexpected oyster conversation at the rental-car counter.

Credits:

Guest: Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast

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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 eat and taste them. Farah first liked oysters after trying them in Thailand with a Thai sauce, inspiring the pair to bring oysters to Penang, where raw oysters are less common despite popular cooked dishes like the fried oyster omelet. They describe learning day by day—shucking, storage, flavor differences, and the importance of safe raw service—while addressing customers’ fear of food poisoning and using familiar references like durian to explain oyster merroir. As Malay women running a halal-oriented oyster bar, they aim to build trust, grow oyster culture in Malaysia, visit farms and maybe even enter a shucking competition or two.

This is a story about learning—and then passing that learning along. Farah and Eira have gone from asking how to shuck an oyster to teaching customers how to taste one, and dreaming of helping to build a broader oyster culture in Malaysia. And as they tell Kevin, they're still trying to get “better than yesterday” and to “learn, learn, learn.”

• Eating your first raw oyster—and discovering that oyster knives exist
• Why George Town, Penang is one of Asia's exhilarating food destinations
• Tropical oyster farming in the mangroves of Sungai Merbok
• What depuration means and why Farah and Aida needed to learn about it
• Oh chien: Penang's sizzling Hokkien-style fried oyster omelet
• Why raw oysters can produce the infamous “Mr. Bean face”
• Thai chili sauce as a gateway to someone's first raw oyster
• Why you should chew an oyster instead of simply swallowing it
• What Musang King and Black Thorn durians can teach Malaysians about oyster flavor and merroir
• Creating an oyster bar that reflects Penang's Malay culture rather than copying Paris, New York or Sydney
• Discovering the global oyster community and Oyster Master Guild
• Farah and Aida's ambition to “grow a culture in Malaysia about oyster”

Links:

Shuck & Sip by Sis Oyster Penang Instagram site ( https://www.instagram.com/sisoysterpenang/)

Oyster Master Guild website (https://www.oystermasterguild.com/)

Mr Bean Enjoys Oysters Clip (from Mr. Bean’s Holiday) A MUST WATCH to see Mr. Bean face. (https://www.youtube.com/watch?v=MCJcxb_RtII) (courtesy of YouTube)

Credits:

Guest: Farrah Ibrahim & Eira Nadirah

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast

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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 farm experience, the industry’s supportive community, and how his technical skills fit aquaculture’s growth, while noting regulatory hurdles. Sweeney discusses Gen Z’s desire for meaningful, hands-on work, his Substack “Sweeney’s Brine” to connect consumers with local seafood, and his acceptance into The Explorers Club Blue Generation program.

00:00 Searching for Community

00:51 Meet Matt Sweeney

02:56 Long Island Roots

04:50 Engineering Career Path

06:47 Career Break to Aquaculture

07:55 Sue Wicks and Kelp

10:36 Why Oysters Matter

13:27 First Day on the Farm

16:41 Industry Epiphany

20:21 Gen Z Draw to Aquaculture

22:38 Gen Z Joins Aquaculture

24:29 Meaningful Work And Community

26:41 Launching Sweeneys Brine

29:17 Connecting Farmers And Chefs

33:11 Explorers Club Blue Generation

36:22 Rapid Fire Seafood Takes

38:15 Future Plans Kelp And Education

39:36 Best Oyster Experience

40:53 First Raw Oyster Story

41:51 Advice For Newcomers

43:43 Closing Reflections

Links:

• Sweeney's Brine (Substack)
• Matt Sweeney on LinkedIn
• Violet Cove Oyster Co
• The Explorers Club

Credits:

Guest: Matt Sweeney

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast

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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 from the Chesapeake Bay to the current MSX outbreak in Prince Edward Island, Canada. Along the way, the conversation expands beyond biology to examine how growers, researchers, public agencies and coastal communities respond to uncertainty, adapt to changing conditions, and build resilience for the future. From oyster farmers and researchers to seafood professionals, policymakers, and oyster lovers alike, this conversation reminds us that behind every oyster is a remarkable story of science, adaptation, and resilience.

Guests

Dr. Bill Walton is the Acuff Professor of Marine Science at VIMS and works closely with shellfish growers to apply science to the practical challenges of oyster aquaculture.

Dr. Ryan Carnegie is a Professor at VIMS and one of North America's leading experts on oyster diseases, with research focused on shellfish pathogens, including MSX and Dermo.

Dr. Adriane Michaelis is an Assistant Professor at VIMS whose research explores the relationship between oysters, people, and place, with a particular focus on the resilience of coastal communities.

00:00 Crisis Stakes

00:27 Show Intro And Guests

03:29 What Is MSX

05:51 What Is Dermo

06:28 Water Quality Myths

07:46 Outbreak Signs On Farms

08:58 How Transmission Works

10:34 Diagnosis And Testing

12:14 What Farmers Can Do

14:27 Community Impacts And Pivots

17:03 Chesapeake MSX Resurgence

20:44 Public Perception And Marketing

23:11 Long Term Business Pressure

26:01 History Lessons And Tools

27:55 PEI Outbreak And Response

31:43 Resilience Beyond Disease

36:59 Big Picture Funding And Alliances

40:19 Industry Wide Risk Outlook

43:04 Final Advice And Key Takeaway

46:23 Closing And Thanks

Links:

• Bill Walton | Virginia Institute of Marine Science - Acuff Professor and Shellfish Aquaculture Program Coordinator at VIMS.
• Adriane Michaelis | Virginia Institute of Marine Science - Assistant Professor and Social scientist whose work explores the relationship between oysters, people, and place.
• Ryan B. Carnegie | Virginia Institute of Marine Science - Professor and Chair, Ecosystem Health at VIMS and internationally recognized expert in shellfish pathology.
• Virginia Institute of Marine Science (VIMS)
• Batten School of Coastal & Marine Sciences
• Canadian Atlantic Shellfish Health Network - For more information about MSX in Prince Edward Island, Canada.

Credits:

Guest: Dr. Adriane Michaelis, PhD; Dr. Bill Walton, PhD; Dr. Ryan Carnegie, PhD

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Special Thanks To: Virginia Institute of Marine Science (VIMS) and Willian & Mary - Batten School of Marine Sciences

Production: OYSTER-ology Podcast

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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 lasting connection to the water. Along the way, Jen shares her journey from the mountains of New Jersey to the tidal waters of Virginia's Northern Neck, explains how oyster reef restoration actually works, and reveals why a lifelong vegetarian spends her days encouraging people to eat more oysters.

00:00 Muddy Oyster Life

00:33 Podcast Intro and Shells

01:22 Meet Jen Sagan

03:57 Friends of Rappahannock

05:04 Oyster Origins and First Taste

07:27 Why Oysters in College

08:31 Shell Recycling Program

10:55 Shell Shortage and Partnerships

12:42 Volunteers and Hands On Impact

16:24 Attracting Volunteers

18:41 Kayak Events and Repeat Helpers

21:40 Rappahannock Setting and New Tank

23:21 Spat on Shell Explained

27:11 Monitoring and Living Shorelines

31:03 Funding and Showing Results

33:55 Day in the Life on the Water

38:01 Big Picture Bay Recovery

39:17 Aquaculture and Misconceptions

42:15 Slightly Salty Sagan Story

46:32 Eat More Oysters Message

47:35 Closing and Call to Action

Links:

Friends of the Rappahannock website: https://riverfriends.org/

Volunteer Opportunities with Friends of the Rappahannock: https://riverfriends.org/

Slightly Salty Sagen on Instagram: @slightlysatlysagan

Chesapeake Bay Foundation: https://www.cbf.org

Credits:

Guest: Jen Sagan

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast

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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 dedicated nonprofit, and partnerships with local and regional programs. The conversation highlights the challenges of scaling restoration, the importance of public education and stewardship, and Casey's message that long-term ecosystem health depends on putting more oysters back than are taken out.

00:00 Mission First
00:27 Podcast Setup
04:35 Coastal Roots
05:59 From Politics to Tackle
07:00 Water Quality Wakeup
08:43 Oyster Roast Memories
10:11 Why Oysters Matter
11:41 Classroom Tank Demo
12:27 Starting Toadfish
14:06 Brand and Teal Knife
15:52 Rocket Ship Growth
17:38 Scaling and COVID
19:10 Designing New Products
20:42 Signature Teal Identity
21:42 What Company Is This
22:25 Best Sellers Today
22:33 Getting Into Raw Oysters
23:28 Oyster Boom Explained
24:05 Aquaculture Cleans Water
24:57 Put Em Back Origins
26:29 Shell Recycling Logistics
27:25 Nonprofit And Events
30:52 Scaling Restoration Programs
35:01 Choosing Projects Wisely
36:44 Customer Impact And Stewardship
38:52 Abalone And Finfish Restocking
42:02 Future Products And Final Call
44:58 Closing Reflections

Links:
Toadfish website (https://toadfish.com/)

Toadfish Conservation Coalition (https://toadfishcoalition.org/) See the time lapse video of oysters cleaning the water!

VCU Virginia Oyster Shell Recycling Program (https://ricerivers.vcu.edu/research-and-restoration/virginia-oyster-shell-recycling-program/)

Waddell Mariculture Center (https://www.dnr.sc.gov/marine/mrri/waddell/facilities.html)

Coastal Conservation Association (CCA) (https://www.joincca.org/)

South Carolina Oyster Restoration Enhancement Program (SCORE) (https://score.dnr.sc.gov/)

Credits:
Guest: Casey Davidson, Founder and CEO, Toadfish
Host: Kevin Cox
Digital Deckhand: Chet Jipty
Production: OYSTER-ology Podcast

Contact: kevin@oysterologypodcast.com

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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 mean — to the people who grow them, open them, and eat them.

In this conversation we cover a lot of ground: the origin story of the Banjo Oyster Knife, the competitive shucking world and the culture that runs through it, and why Shucker Magazine exists — because Jason believes the real stories of the people behind the raw bar deserve to be told before they disappear. We also dig into the mythology of PEI oysters: the iron-rich red soil, the cold winters that condition the animals, and the marketing campaign from the 1950s that created a brand still running today.

And then there's MSX. If you haven't been following the disease crisis hitting PEI oyster farms right now, this episode is your primer. Some growers have seen total losses — 100% of a four-year crop cycle, gone. Jason doesn't look away from it. He also doesn't despair. PEI oyster people, he says, come from pioneers. They're not backing down.

Plus: buck-a-shuck rants, oyster knife philosophy, what the Mi'kmaq people and oysters have to do with each other, and why Jason thinks $6-a-piece oysters are not actually a victory.

• 00:00 Welcome Back & Episode Introduction
• 04:34 Jason's Origin Story
• 14:13 Competitive Shucking & The Shucker Subculture
• 16:26 Why PEI Oysters Are Special
• 18:48 The Malpeque Brand & PEI Oyster Industry History
• 22:47 MSX & Dermo: Oyster Diseases Explained
• 24:19 The Crisis: Mass Mortalities in PEI
• 29:42 Shucker Magazine: Behind the Scenes
• 34:55 The Banjo Knife: Invention & Story
• 38:50 Shucking Technique: Body, Blade & Finesse
• 46:46 The Future of Oysters & Final Thoughts

Links:

Shucker Magazine.

Shellfish Fest, Charletan PEI

Banjo Oyster Knives

Rodney’s Oyster House, Toronto

Credits:

Guest: Jason Woodside

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast

Contact: kevin@oysterologypodcast.com

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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 temperature mistakes and uncontrollable events like storms and ice, alongside frustrations with regulations and public misconceptions. The episode highlights these “sins” as lessons that reveal toughness, humility, and devotion to oysters, blending humor and oyster-world mythology. It then closes with playful penance rituals and the recurring aim of the business: “Kill less, sell more.”

00:00 The Shellfish Confessional

02:37 Shucker's Code

06:37 Stabbing Yourself

09:41 Emotional Shucking

15:06 Killing Oysters

18:02 Going Sideways

18:40 Nature Doesn't Care

22:56 Battling The System

25:26 The Gospel According to Oysters

29:21 Sometimes It's Personal

30:30 Annonymous Desires

32:00 In Defense of Oysters

33:41 If Oysters Could Talk

35:38 Penance & Relief

38:50 Reflections

Links:

The Nature Conservancy - Special Sponsor of the Shellfish Confessional

Oyster South - Sponsor of the Shellfish Confessional

Credits:

Special Thanks to The Nature Conservancy for its generous support of the Shellfish Confessional.

Special Thanks to Oyster South for hosting the Oyster South Shellfish Confessional.

Confessors: This episode features voices from Confessors across the Oyster South world and beyond, including farmers, shuckers, scientists, educators and advocates (in alphabetical order). Thanks to all of you!!

• "Anonymous "
• Autumn Pistole
• Bill Walton
• Bob Reahult
• Brandon Hayden
• David Aparicio
• Dewey Houck
• Jen Sagan
• Jodi Houck
• John Supan
• Julie Qiu
• Laura Soloman
• Leila Avery
• Leslie Sturmer
• Libby Davis
• Lindsey Alday
• Rutvik Patel
• Shelby Miskal
• Thomas Derbes

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast

SPECIAL THANKS TO: The Nature Conservancy and Oyster South for their generous support!

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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 feelings, careful attention and fearlessness. Also a wine sommelier, Dan compares wine to oysters and the three levels of flavors, as well as the pros and cons of high salinity in still waters and so much more. It’s a conversation about place, patience, and how the character of the water ultimately becomes the flavor in the shell

00:00 Perfecting the Package

00:23 Into Oyster Country

01:04 Why Chincoteague Bay

04:49 Dan Worrells Oyster Origin

07:02 Taking Over the Farm

09:16 Fallen Pine Name Story

11:46 Farm Size and Growth

13:47 Gear Handling and Craft

17:03 Biofouling and Mortality

19:57 Ice and Wind Driven Tides

24:35 Greenhead Fly Interlude

26:24 Salinity and Oyster Lineup

29:34 Tasting Notes Like Wine

34:02 Sommelier Storytelling

36:27 Markets Events and Toppings

40:57 Closing Reflections

Links:

Fallen Pine Oyster Co - https://www.fallenpineoyster.com/

Credits:

Guest: Dan Worrell, Fallen Pine Oyster Company

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Production: OYSTER-ology Podcast LLC

If you enjoyed this episode, please FOLLOW, RATE, and SHARE the show. It helps other oyster lovers discover our growing, global oyster community.

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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 burdens, improving growing performance, and helping the U.S. reduce its reliance on imported seafood. We talk about the company’s origins, successful prototype testing in Baltimore Harbor, grower interest from the U.S. and abroad, and the next steps: finding farm partners to complete open-water testing, validating the economics, and bringing the product to market. This episode offers a glimpse into the future of renewable-energy oyster farming – and as Steve shows us – the future is NOW!

00:00 America’s Seafood Deficit & Why Aquaculture Tech Matters

00:23 Welcome to OYSTER-ology: Can Sunlight Power Oyster Farming?

02:30 Meet Steve Patterson & the Solar Oysters Vision

03:08 Inside the Solar Oysters Production System (SOPS)

05:33 Origin Story: From Floating Solar Concept to Automating Oyster Grow-Out

08:19 How It Works in Practice: Capacity, Footprint & Using the Water Column

10:30 Depth Requirements, Dockside Nursery Use & Labor Savings

12:41 Remote Monitoring, Final Testing Plans & Building SOPS 2.0

15:24 Siting, Permitting & Storm Strategy: Where (and How) to Deploy It

19:07 Power Talk: How Much Energy Do the Panels Make? + Future Wind Ideas

22:49 Results from Baltimore Harbor:

29:36 Challenges, Economics, Competition & What’s Next (Plus Other Shellfish)

33:42 Wrap-Up: Rethinking Oyster Farming Geometry & Call to Action

Links:

https://www.solaroysters.com/

The Fish Site article about Solar Oysters

Credits:

Guest: Steve Pattison, Solar Oysters

Host: Kevin Cox

Digital Deckhand: Chet Jipty

If you enjoyed this episode, please FOLLOW, RATE, and SHARE the show. It helps other oyster lovers discover our growing, global oyster community.

Please be sure to Like and Follow OYSTER-ologywherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

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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 versus life on the farm; hurricanes, anchors, and hard lessons learned the long way. David shares what it really means to start an industry where none existed before—navigating permitting, skepticism, market education, and the physical realities of farming oysters in warm, wind-driven Gulf waters. This is a story about patience, family, process, and believing in something before the market knows it wants it.

00:00 Introduction to Shrimping and Oyster Farming

00:34 Meet the Oyster Bros

01:07 Transition from Shrimping to Oyster Farming

02:30 Challenges and Learning in Oyster Farming

04:30 Daily Operations and Techniques

06:31 Navigating Regulations and Permits

07:47 Building and Expanding the Farm

13:24 Overcoming Natural Disasters

18:28 Marketing and Consumer Education

27:38 Future Vision and Family Legacy

32:45 Conclusion and Final Thoughts

Links:

The Oyster Bros website: (https://www.theoysterbros.com/)

• Guest: David Aparicio, The Oyster Bros
• Host: Kevin Cox
• Digital Deckhand: Chet Jipty

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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 the oyster farming sector. Walton also touches on the challenges faced by southern oyster farmers and the importance of collaboration and education in overcoming them.

Together, Kevin and Beth explore how Oyster South convenes researchers, farmers, regulators, chefs, extension agents, and community members to build a resilient oyster future rooted in collaboration rather than competition. It’s a conversation about oysters as ecosystems, oysters as culture, and oysters as a platform for shared progress.

00:00 Welcome and Introduction to Beth Walton

00:30 What is Oyster South?

02:56 Beth Walton's Journey with Oysters

05:30 The Birth of Oyster South

07:33 Growth and Impact of Oyster South

08:40 Connecting the Oyster Community

21:53 Challenges and Innovations in Oyster Farming

33:49 Future of Oyster South and Advice for New Farmers

36:00 Conclusion and Final Thoughts

Links:

• Oyster South website: https://www.oystersouth.org
• Oyster South on YouTube: https://www.youtube.com/@oystersouth1427
• Shellbound video: https://www.youtube.com/watch?v=nCufl37pMDw&t=1s
• Kimball House, Decatur GA: https://www.kimball-house.com/
• Sea Grant: https://seagrant.noaa.gov/

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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, and tackling issues like bird contamination on oyster cages. Our conversation also explores the close-knit relationships they've developed with farmers and the ways in which they collaboratively innovate to improve efficiency and productivity in oyster farming. They emphasize the importance of understanding site-specific needs and starting small to ensure sustainable growth. We discuss innovation, sustainability, regional challenges, and how feedback from growers drives design and refinement. It’s a story about collaboration between factory and farm, and how the unseen hardware of aquaculture shapes the shellfish we taste.

00:00 Introduction to OYSTER-ology

00:35 Meet Heather Ketcham and Myron Horzesky

03:24 Heather's Journey from Biotech to Aquaculture

04:54 Myron's Early Days at Ketcham Supply

06:53 The Evolution of Ketcham Supply

10:53 Craftsmanship and Quality at Ketcham

12:52 Building Relationships with Farmers

17:05 Challenges and Successes in Oyster Farming

20:17 Gender Equality in Oyster Farming

20:34 Advice for Established Farmers

22:23 Innovations in Bird Deterrence

26:02 Challenges in Oyster Farming

31:46 Labor Issues in the Industry

34:49 Storefront and Product Range

37:09 Shoreline Restoration Efforts

38:01 Conclusion and Key Takeaways

Links:

• Ketcham Supply Co.
• Heather Ketcham – ECSGA Profile

Guest: Heather Ketcham & Myron Horzesky

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Special thanks to Karen Hudson of VIMS for arranging recording studio space.

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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 the specialized machinery and how it is transforming the oyster industry globally. The conversation highlights the challenges and successes of implementing the system, its impact on the oyster quality, and the future potential for scalability and international expansion.

00:00 Introduction to Flip Farm

00:20 Meet Aaron Pinnell: The Man Behind Marlboro Oysters

01:35 Aaron's Journey from Sheep to Oysters

06:38 The Birth of Marlboro Oysters

12:14 Challenges and Innovations in Oyster Farming

16:09 The Eureka Moment: Birth of Flip Farm

20:07 Developing the Flip Farm System

24:08 Understanding Flip Farm Line Lengths and Spacing

25:53 Innovative Loading and Unloading Efficiencies

28:08 Sorting and Grading Oysters on the Water

29:19 Revolutionizing Oyster Farming with Flip Farm

31:31 Adapting to Challenges and Continuous Improvement

32:50 Global Expansion and Scalability

33:10 Handling Storms and Site Considerations

34:22 Flip Farm's Versatility in Different Environments

35:59 The Journey of Developing Flip Farm

39:00 Team Dynamics and Growth

41:10 Work-Life Balance and Retention

41:49 Investment and Adoption of Flip Farm System

42:59 Scalability and Contracting Opportunities

45:14 Quality and Consistency of Oysters

48:30 Global Adoption and Future Prospects

50:17 Conclusion and Final Thoughts

Links:

https://www.flipfarm.co.nz/(FlipFarm website)

https://cdn.slp.nz/flipfarmtour/ First FlipFarm farm tour videos (a must-see)

https://www.marlboroughoysters.co.nz/(Marlborough Oysters website)

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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 honest, compelling images. Her path — from washing dishes in New York to collaborating with Rowan Jacobsen to running the retail operations at one of the Pacific Northwests's most beloved oyster farms — is full of unlikely decisions, chance encounters, and relationships that quietly redirected the course of a life. And through it all, she leaves us with one unforgettable truth about photography and maybe life itself.

00:00 Introduction

00:45 Meet Adrian Anderson: From Janitor to Food Stylist

01:34 Journey to Photography and Food Styling

03:17 The New York Times Cooking Studio

04:48 The Oyster Connection: Meeting Rowan Jacobson

11:44 The Essential Oyster Project

15:16 The Art of Oyster Photography

21:28 The Influence of Oyster Photography

23:33 The Evolution of Gulf Oyster Farming

24:35 Creating Dynamic Photo Books

26:27 Transitioning Careers and New Projects

27:15 Life at Hama Hama

30:47 Oyster South and Community Involvement

33:30 Quickfire Questions on Photography

37:27 Memorable Oyster Experiences

40:19 Future Plans and Reflections

Links:

• Adrienne's website: https://www.adrienne-anderson.com/
• The Essential Oyster (Amazon link) – Rowan Jacobsen’s book featuring Adrienne’s styling and studio work
• Hama Hama Oysters – Adrienne’s current home base on Hood Canal
• Oyster South – Organization supporting southern oyster farmers and their annual symposium
• Rowan Jacobsen – Writer of The Essential Oyster and Apples of Uncommon Character
• Billion Oyster Project– New York Harbor restoration nonprofit
• Holding Back the Tide– Film that deeply moved Adrienne and reshaped her oyster path

If you enjoyed this episode, please FOLLOW, RATE, and SHARE the show. It helps other oyster lovers discover our growing, global oyster community.

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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 her In A Half Shell website, and reveals how OMG aims to make oysters accessible to all. With insights into tasting techniques, global oyster trends, and the four-level certification process, this episode is a must-listen for anyone passionate about oysters and seafood.

00:00 Introduction to Oyster Textures and Podcast Welcome

00:37 Diverse Perceptions of Oysters

00:54 Introducing Julie Qiu: The Oyster Sommelier

01:30 Julie's Journey and Philosophy

16:31 The Concept of Merroir

21:29 Tasting and Appreciating Oysters

31:14 Introduction to Oyster Master Guild

33:28 The Four Levels of Oyster Master Guild

35:31 Oyster Service Excellence and Certification

37:20 The Importance of Storytelling in Oyster Culture

40:27 Global Reach and Community of Oyster Master Guild

41:57 Oyster Sommelier and Accessibility

45:20 Gen Z and the Future of Oysters

48:00 The Evolution of Oyster Dining

49:57 Quickfire Questions with Julie Qiu

56:41 Conclusion and Final Thoughts

Links:

Oyster Master Guild (https://www.oystermasterguild.com)

In A Half Shell (https://www.instagram.com/inahalfshellist/)

Julie on Instagram (https://www.instagram.com/inahalfshell)

Credits

• Guest: Julie Qiu
• Host: Kevin Cox
• Digital Deckhand: Chet Jipty

Production of: OYSTER-ology Podcast

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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, the significance of storytelling in serving great shellfish. Our conversation reflects on the camaraderie within the oyster community, craft, and how oysters have a way of connecting people everywhere.

00:00 Intro

00:23 Meet Rutvik Patel: The Wandering Shucker

00:55 From India to America: Rutvik's Early Life

02:37 Adapting to Life in the US

05:06 Entering the Food Industry

06:20 Discovering a Passion for Oysters

08:41 The Art and Community of Shucking

13:30 Competing in Shucking Competitions

16:42 The Perfect Shuck: Techniques and Challenges

17:58 Competition Oysters: Selection and Strategy

18:26 The Art of Not Flipping Oysters

19:46 The Wandering Shuckers: Origin Story

20:34 Business Model and Events

20:59 Catering vs. Popups: A Shucker's Perspective

22:11 Innovative Techniques for Grilled Oysters

23:42 Experimenting with Oyster Additives

28:29 The Importance of Oyster Stories

31:01 Memorable Shucking Experiences

35:12 Future Plans and Acknowledgements

Links:

• The Wandering Shuckers Co. (https://www.thewanderingshuckers.co)
• Mahnaz Damania — Global Indian Article (https://globalindian.com/es/youth/story/global-indian-exclusive/bollywood-to-broadway-actress-mahnaz-damanias-journey-to-life-of-pi/)
• The Seafood Dude — Daniel Wangler (Texas) (https://www.theseafooddude.co/about)
• Fallen Pine Oyster Company (Snow Hill, Maryland) (https://www.fallenpineoyster.com)
• Jolie Rogers Raw Bar (Wiscasset, Maine) (https://lcnme.com/currentnews/wiscasset-welcomes-jolie-rogers-raw-bar-to-village/)
• Hama Hama Oysters (https://hamahamaoysters.com)
• Sidecar Patio & Oyster Bar (New Orleans)

Credits:
Guest: Rutvik Patel, The Wandering Shuckers Co
Host: Kevin Cox, Creator & Host of OYSTER-ology
Digital Deckhand: Chet Gipty

Photos courtesy of The Wandering Shuckers Co.

Please be sure to Like and Follow OYSTER-ologywherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!

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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, where he helps farmers around the world adapt to technological advancements, offshore expansion, shifting politics, and environmental pressures. Our conversation spans oyster farming in Japan, Portugal, Australia, and beyond, touching on different growing techniques, copycat gear, the ethics of original R&D, and the promise of sensors, drones and AI in shaping the future of aquaculture. From grow-out bags to oysters around the world, Erik shows how design and innovation shapes not just the farmer’s work, but the oysters on your plate.

00:00 Introduction: The Plight of Oyster Farmers

00:34 Welcome to OYSTER-ology Podcast

02:11 Meet Erik Schlagenhauf:

03:44 The Start of an Oyster Career

06:41 Learning the Ropes at Hog Island

07:48 Innovative Oyster Farming Methods

11:20 Transition to SEAPA: Embracing Efficiency

14:08 SEAPA Baskets: Design and Durability

23:33 Global Oyster Farming Techniques

28:24 Future of Oyster Aquaculture

37:33 Conclusion: Innovations Shaping Oyster Farming

Links:

SEAPA website: http://seapausa.com

Hog Island Oyster Company (https://hogislandoysters.com)

If this episode got your gears turning, follow OYSTER-ology, rate & review on your favorite app, and share with a friend who knows their way around a half shell.

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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 merroir, and how they impact the flavors of cheese and oysters respectively.Throughout the conversation, the parallels between cheese making and oyster farming are highlighted, revealing how both crafts rely on natural processes to achieve extraordinary flavors.

00:00 Introduction: Cheese and Oysters

00:18 Guest Introduction: Justin Trosclair

00:37 Justin's Background in Food Industry

01:41 The Spark: Discovering Oysters

02:33 Transition to Oyster Farming

04:04 Life as an Oyster Farmer

06:44 Challenges and Innovations in Oyster Farming

11:30 Farm Setup and Operations

18:39 Oyster Quality and Market

23:19 Health and Safety Concerns

26:23 Balancing the Risks of Eating Oysters

28:33 Event Catering and Jazz Fest Success

29:10 Challenges of Offering Farm Tours

30:17 The New Guarde of Oyster Farming

30:46 From Cheese to Oysters: A Unique Journey

31:29 The Art and Science of Cheese Making

37:10 Cheese and Oysters: A Surprising Pairing

44:35 Biggest Challenges and Triumphs in Oyster Farming

47:41 Future Goals and Reflections

Links:

Lady Nellie Oyster Farm’s Instagram: https://www.instagram.com/ladynellieoysterfarm/

Grand Isle , LA Informationwebsite: https://www.explorelouisiana.com/cities/grand-isle

New Orleans JazzFest 2026: https://www.nojazzfest.com/

Little Moon Oysters website: https://www.littlemoonoysters.com/

The Wandering Shuckers website: https://www.thewanderingshuckers.co/

Little Debbie Snack Cakes website: https://www.littledebbie.com/

Please be sure to Like and Follow OYSTER-ologywherever you listen to podcasts, and tell others about it. Every positive mention of it helps more people find the podcast!