Visit WVEC.com to view video November 2012:

Chris and Chef Rodney of Terrapin talk about temporary closure of the Lynnhaven due to Superstorm Sandy.

Visit Chesapeake Bay Journal September 2012:

Just offshore from the new CBF center, against a backdrop of heavy traffic streaming along Shore Drive across Lynnhaven Inlet, Chris Ludford pulls up his aquaculture cages and offers for the shucking a few choice Lynnhavens from his small oyster farm. He’s one of several oyster farmers at work on the river now, planting millions of bivalves annually.

Ludford’s oysters are tonic to the palette, so fat and firm one wants to describe them as crisp. A strange term for a slithery invertebrate, but I am upheld by famous foodie MFK Fisher in her classic, 1941 book, “Consider the Oyster”: “for me one of the pleasures of eating a raw oyster is the crispness of its flesh.”

Prices on the wall of a local seafood shop tell the bottom line: James River oysters, $6 a dozen; Seasides from Virginia’s Atlantic Bays, $6; Lynnhavens, $11.

Visit WVEC.com – June 14, 2012

“Right now we are growing a lot more oysters than we have in 10 years,” said Chris Ludford.

The Virginia Tourism Corporation says the mollusk is growing in popularity and our region has the quality of product to help anchor the branding effort.

At restaurants like A.W. Shucks in Norfolk like it partly because of the freshness. They buy their oysters from Ludford.

Visit Pilotonline.com February 25, 2012:

Ludford doesn’t have to imagine. Like a growing number of commercial oyster farmers in Virginia, he knows exactly what’s inside his brand of bivalve – in Ludford’s case, a plump mouthful of meat that starts with a bracing blast of brine and finishes with a rich oyster flavor and a speckle of sweet.