Pleasure House Oysters: The Making Of An Ostreaphile Epicure & Culture – Food, Wine & Culture for the Ethical Traveler.
I’d watched them shuck open some unsuspecting barnacle-laden shell, tip it up, and let a pulpy, slimy mass of flesh slide down their throat.
No thanks, I’ll pass.
Until I met the Lynnhaven oyster. Now all bets are off.
“Our theory is based on a three-legged stool of conservations, restoration, and aqua culture,” said Chris. When asked to define aqua theory, he said it’s when you get to eat the bounty, while the other two legs of the stool get built back up. It occurred to me that this is a proverbial win/win/win scenario.