Visit Trust for Public Land and read the Land&People Magazine Fall/Winter 2012:
Our trip is a celebratory voyage of sorts, complete with champagne and oysters shucked out fat and creamy on the half-shell. Local conservationists – some of them along on today’s trip – have recently learned that their quixotic effort to preserve Pleasure House Point has succeeded… But perhaps no outcome is as potentially delicious as the continuing recovery of these renowned fancy oysters… Back on the Lynnhaven, oyster farmer Chris Ludford serves us samples of his product, which fetch up to $21 a dozen at local restaurants. It’s the salty – but not too salty – taste from the mix of Lynnhaven water and water from the bay that elevates these oysters above all others, he opines, adding, “If that development had gone in, my business would not exist.”
Soon Ludford will be farming oysters within sight of the new environmental education center.