Oyster Tour Photo Journal: Drakes Bay [Part 1]

Ann-Marie Michaels of Cheeseslave had an extra ticket to join her on an all day oyster tasting excursion and I was lucky enough to get it. We visited four different oyster companies and experienced oysters in probably every way you could have them; baked, raw, BBQ. Well, I guess we didn’t have them fried but why would you fry any oyster!?

For the next following days, I’ll share my experience with you through photo journals. Enjoy!

we started the tour at Blackbird diner. Elizabeth greeted us with freshly baked, local pastries

cheddar pepper scone, cheese twist and a sweet ham and cheese pastry (my favorite)
our first stop

The Drakes Bay Oyster Company was established in 1935 and operated as Johnson’s Oyster Company for most of it’s commercial life. In 2005 the Lunny family, who had been cattle ranching on a nearby ranch for generations, purchased the oyster farm and changed the name to Drakes Bay Oyster Company. They are the last operating cannery in California and provide 40% of the oysters in California.

Unfortunately, in 2012 their leave was not renewed because they are on a National Park and were ordered to stop operation in March of 2013. They filed a law suit and had their hearing not too long ago. As of now, they are waiting to hear what their future will hold.

To learn more and donate to help save Drakes Bay Oyster Company, click here.

such a good camouflage!
giving us a little 101 on oysters
mounds of oyster shells re purposed for many other things
oyster shells crushed up into teeny, tiny bits. This is what they used to grow oysters on the half shell
started with some bubbly, half a dozen raw oysters per person, and snacked on artisan cheese, bread and baked goods
scrumptious!

Oyster Fun Fact # 1

Oysters filter up to 50 gallons of water per day. As they filter feed on plankton, they clean the water of nitrogen and sediment, which greatly increases water clarity.

Oyster Fun Fact # 2

Oysters can be grown as singles (for the half shelf) or as clusters (for canning). Singles are created by attaching oyster larvae to tiny fragments of oyster shells so they grow individually. Clusters are created by attaching larvae to old oyster shells. These “mother” shells are then strung together on wires and suspended in the water.

For more fun facts and to visit a different part of my Oyster Tour click on any of the links below:

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