Recycling Shells to Support New Oysters

chefs

Shagbark’s executive chef and sous chef prepare oysters for diners — then recycle the shells.

The Chesapeake Bay was once a world center for oyster production, but those beloved bi-valves have fallen on hard times.  Pollution took a toll, and baby oysters missed their favorite places to grow. Now, an army of volunteers has teamed up with about a hundred restaurants and grocery stores to boost the population of Virginia oysters. Sandy Hausman has more.

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