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The History and Future of Shucked Oysters Webinar

May 16 @ 2:30 pm - 4:00 pm

Join Buy Fresh Buy Local Cape Cod this Thursday, May 16th at 2:30pm for a free Zoom webinar presented by Our Wicked Fish, Inc. founder and director, Amanda Davis, as she shares her report on the History and Future of Shucked Oysters. This report was researched and authored by Amanda Davis and was done through a partnership between Our Wicked Fish, Woods Hole Oceanographic Institution Sea Grant, and Barnstable County Government‘s Cape Cod Cooperative Extension.
Our Wicked Fish is a Massachusetts nonprofit that reconnects chefs and consumers to their local seafood options. You can learn more about Our Wicked Fish on their website ourwickedfish.com.
The report summary: Prior to the COVID-19 pandemic, over 90% of the oysters in Massachusetts were eaten raw in the half shell at restaurants. When restaurants closed during the pandemic, oyster growers in Massachusetts did not have alternative markets for their whole unsold oysters. Meanwhile, other states in the U.S. had already established a diversity of products that incorporated shucked oysters. This webinar will summarize The History and Future of Shucked Oysters – a four-part report that details the history of oysters and provides suggestions on how the Massachusetts oyster industry could diversify markets and be more resilient to future market disruptions. This webinar will highlight key aspects of oyster history and culture that should be avoided, recreated, and celebrated, to ensure Massachusetts oysters are enjoyed in a variety of ways well into the future.
This free webinar is part of a Buy Fresh Buy Local Cape Cod speaker series that was made possible through support and a funding from the Massachusetts Department of Agricultural Resources.