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Oysters: Conception to Consumption

  • Aired: 09/19/2013
  • 09:17
  • Rating: NR
This month, Art of Food explores the small but burgeoning community of oyster farmers on the Delaware Bay in Cape May, New Jersey. Rutgers University runs research labs that have been working since the oyster industry collapse in the 1950s to produce a faster growing, disease-resistant oyster. These labs provide the oyster seeds to local NJ oyster farmers, who in turn provide fresh, high quality
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Oysters: Conception to Consumption
Oysters: Conception to Consumption
Grown using sustainable aquaculture methods: farm to table, conception to consumption
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