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at The Cook and Her Farmer","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2015/01/Cook-oysters1000.jpg","width":1000,"height":667}},"fetchFailed":false,"isLoading":false},"bayareabites_87649":{"type":"attachments","id":"bayareabites_87649","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"87649","found":true},"title":"Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000","publishDate":1410978174,"status":"inherit","parent":87643,"modified":1410978174,"caption":"Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg","width":1000,"height":667}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"kimwesterman":{"type":"authors","id":"5575","meta":{"index":"authors_1591205172","id":"5575","found":true},"name":"Kim Westerman","firstName":"Kim","lastName":"Westerman","slug":"kimwesterman","email":"kim.westerman@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.","avatar":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Westerman | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb7f890ab19ead33f77fd8554ac4c39?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kimwesterman"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_92680":{"type":"posts","id":"bayareabites_92680","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92680","score":null,"sort":[1422987377000]},"guestAuthors":[],"slug":"bay-area-bites-guide-to-10-favorite-raw-oyster-spots-in-the-east-bay","title":"Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay","publishDate":1422987377,"format":"aside","headTitle":"Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food","labelTerm":{"term":15150,"site":"bayareabites"},"content":"\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92684,92683,92682\"]\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92687,92686,92685\"]\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92705,92704,92703\"]\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92721,92720,92719\"]\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92724,92723,92722\"]\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92693,92692,92691\"]\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92696,92694,92695\"]\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92699,92698,92697\"]\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92702,92701,92700\"]\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92689,92688,92690\"]\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n","blocks":[],"excerpt":"Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. ","status":"publish","parent":0,"modified":1450204002,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":33,"wordCount":1885},"headData":{"title":"Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay | KQED","description":"Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay","datePublished":"2015-02-03T18:16:17.000Z","dateModified":"2015-12-15T18:26:42.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"92680 http://blogs.kqed.org/bayareabites/?p=92680","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/02/03/bay-area-bites-guide-to-10-favorite-raw-oyster-spots-in-the-east-bay/","disqusTitle":"Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay","path":"/bayareabites/92680/bay-area-bites-guide-to-10-favorite-raw-oyster-spots-in-the-east-bay","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92684,92683,92682","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92687,92686,92685","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92705,92704,92703","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92721,92720,92719","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92724,92723,92722","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92693,92692,92691","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92696,92694,92695","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92699,92698,92697","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92702,92701,92700","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","size":"full","ids":"92689,92688,92690","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92680/bay-area-bites-guide-to-10-favorite-raw-oyster-spots-in-the-east-bay","authors":["5575"],"series":["bayareabites_15150"],"categories":["bayareabites_109","bayareabites_752","bayareabites_264","bayareabites_8770","bayareabites_13746","bayareabites_1875","bayareabites_366","bayareabites_1807"],"tags":["bayareabites_14773","bayareabites_2415","bayareabites_1021"],"featImg":"bayareabites_92689","label":"bayareabites_15150"},"bayareabites_87643":{"type":"posts","id":"bayareabites_87643","meta":{"index":"posts_1591205157","site":"bayareabites","id":"87643","score":null,"sort":[1410981017000]},"guestAuthors":[],"slug":"hog-island-oyster-farm-fights-climate-change-as-demand-soars","title":" Hog Island Oyster Farm Fights Climate Change as Demand Soars","publishDate":1410981017,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_87648\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\" alt=\"Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\" width=\"680\" height=\"376\" class=\"size-full wp-image-87648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/shenry/\" target=\"_blank\">Sarah Henry\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/10/iconic-oyster-farm-fights-climate-change-as-demand-soars/\" target=\"_blank\">Civil Eats\u003c/a> (9/10/14)\u003c/p>\n\u003cp>Oysters are big business. That might not be immediately apparent on a visit to \u003ca href=\"http://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a> in Northern California’s bucolic Tomales Bay, where the place still has a seafood shack sensibility. The farm was started more than 30 years ago by two marine biologists who borrowed $500 from parents and a boat from neighbors and began cultivating briny bivalves in five-acres of intertidal waters.\u003c/p>\n\u003cp>As a small seafood business and sustainable farm, Hog Island has weathered its share of hardships, including significant oyster seed shortages and the threat of species extinction, courtesy of environmental challenges.\u003c/p>\n\u003cp>It has stayed afloat, though. In fact, three decades on, Hog Island has quite the cult following around the country and it has earned respect as a leader in the shellfish industry. These days, founders John Finger and Terry Sawyer preside over a $12 million operation that employs almost 200, farms 160 acres, and harvests over 3.5 million oysters, clams, and mussels every year.\u003c/p>\n\u003cp>In addition to the flagship farm, the company boasts an oyster bar in Napa (that survived the recent earthquake unscathed) and the \u003ca href=\"http://hogislandoysters.com/visit/san-francisco\" target=\"_blank\">recently expanded oyster bar in San Francisco’s Ferry Building\u003c/a>, where prospective diners still wait an hour or more to snag a seat before they’re happily slurping salty, meaty morsels off the half shell. The beloved restaurant is now double its original size and features an updated, chef-driven menu and an au courant cocktail program. In the 10 years the oyster bar overlooking San Francisco Bay has been in business it’s shucked nearly 10 million oysters. At the current rate of demand, they expect to shuck 2 million oysters a year, says Finger.\u003c/p>\n\u003cfigure id=\"attachment_87649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\" alt=\"Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem: A quandary known as \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\" target=\"_blank\">ocean acidification\u003c/a> or climate change’s caustic cousin. The company has been \u003ca href=\"http://civileats.com/2012/12/03/troubled-waters-farmers-and-scientists-work-together-to-save-oysters/\" target=\"_blank\">working with scientists to study the impact\u003c/a> of this sea change in shellfish habitat that’s killing off billions of baby oysters in the Pacific Northwest and beyond. They’re also blazing a trail on the political outreach and public education front.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We’re trying to quantify the problem in our collaborations with academics so that we can get policy makers to make the kinds of changes on the alternative energy front to address it,” says Sawyer, who believes America’s addiction to fossil fuels and their accompanying carbon dioxide emissions are at the root of the problem.\u003c/p>\n\u003cp>Ocean acidification is a big bummer for baby oysters. Here’s why: Much of the carbon dioxide released into the atmosphere is taken up by oceans, dramatically lowering pH levels in the process, and creating a chemical change that makes the ocean water more acidic. That increase in acidity creates a hostile habitat for oyster seeds (also called spat) and other marine life. Ocean acidification is especially harmful to oysters at their larval stage, when they’re building their protective coverings. Their fragile calcium carbonate shells don’t form well under increased acidic conditions, stunting their growth, making them more vulnerable to predators, and sometimes killing them outright. This sea shift can also stress small oysters, making them more susceptible to disease, says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_87646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\" alt=\"Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The Hog Island team closely monitor changes in water temperature, salinity, oxygen, and pH at the farm and respond as needed. But that’s not enough. “It’s going to take a paradigm shift in behavior to address this,” says Sawyer. “We have no choice but to face it: We’re on the leading edge of what climate change and fossil fuels are doing to our waters.”\u003c/p>\n\u003cp>\u003cstrong>Oysters as Endangered Species?\u003c/strong>\u003c/p>\n\u003cp>Could the end of oysters be near? These veteran shellfish farmers aren’t prone to such histrionic proclamations. But they are concerned about supply and the farm is looking beyond science for solutions. It’s beginning to diversify, which as all farmers know, can be a saving grace during tough times.\u003c/p>\n\u003cp>Hog Island is expanding its aquaculture operation. It plans to open an oyster hatchery in Northern California’s Humboldt Bay that will provide seeds to grow in Tomales Bay; permits have been approved and baby bivalve cultivation is expected to start later this year. It’s a practical response to the Pacific Northwest’s spat shortage. Eventually, the site will harvest some of its own oysters as well and sell seeds to other oyster farmers.\u003c/p>\n\u003cp>“Running a hatchery is a tricky and expensive undertaking,” says Finger, who adds that the $1.5 million enterprise will take two years to complete. “We never thought we’d need to go into the hatchery business but the oyster seed shortage changed that.”\u003c/p>\n\u003cp>Hog island has also partnered with another shellfish farm in Discovery Bay, Washington, where it sources a popular Pacific oyster. The water at Discovery Bay offer a different marroir (think \u003cem>terroir\u003c/em>, only the sea version) than Tomales Bay–it’s colder and more oceanic for starters. And, bonus, the oysters grown there, called Cliffsides, offer customers a more mineral-like taste than your typical Pacifics.\u003c/p>\n\u003cp>For geoduck clam farmers Peter and Robyn Downey of it’s a win-win. The Downeys were looking for a way to diversify their income and offer steadier work to their employees. And the Hog Island crew needed a reliable supplemental source of oysters. The nascent relationship has yielded around 400,000 oysters to date.\u003c/p>\n\u003cp>Hog Island does ship in oysters from Washington state and the East Coast to add variety, but it hasn’t had to import oysters in the past couple of years due to shortages, says Finger. Still, it has dramatically scaled back its wholesale business to high-end restaurants due to supply issues.\u003c/p>\n\u003cp>Hog Island is especially known for their extra-small Pacifics, dubbed Sweetwaters. Now, the oyster farm is working closely with \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2013/side-dish-2/\" target=\"_blank\">conservation organizations\u003c/a> to reestablish the Olympia, the only indigenous San Francisco oyster. A staple in the diet of coastal Native Americans, overharvesting, development, and pollution all but wiped out these tiny but mighty mollusks during and after the Gold Rush. Since then, these bivalves–known for their cucumber finish and slightly metallic taste–have been hard to find in local waters.\u003c/p>\n\u003cp>“Olympias offer a blast of copper on the palate but they’re difficult to grow and sensitive little guys,” says Sawyer. While it might be years before these gems are harvested for public consumption, the Hog Island farmers are committed to reestablishing a native species in a marine ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_87647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\" alt=\"Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"668\" class=\"size-full wp-image-87647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Big Hit on the Half Shell\u003c/strong>\u003c/p>\n\u003cp>Planned aquaculture farms like Hog Island have supplanted the wild oyster population for decades now and the tiny town of Marshall in Tomales Bay, home to Hog Island, is Northern California’s Oyster HQ, with five commercial oyster companies in the mix. \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a>, which the company claims supplied around 40 percent of the state’s oysters, closed its retail operation and cannery in July following unsuccessful efforts to keep operating in the Point Reyes National Seashore after its 40-year lease with the National Park Service expired.\u003c/p>\n\u003cp>A major supplier to Bay Area restaurants, its unclear where chefs will source local oysters once the farm stops harvesting altogether. This summer, The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> and several West Marin restaurants filed a \u003ca href=\"http://saveourshellfish.com/SaveOurShellfish.com/Drakes_Estero_Advocacy.html\" target=\"_blank\">lawsuit to prevent the closure\u003c/a>. On September 9, a federal judge \u003ca href=\"http://www.sfgate.com/bayarea/article/Friends-of-Drakes-Bay-Oyster-Co-lose-in-court-5744770.php\" target=\"_blank\">rejected\u003c/a> their efforts.\u003c/p>\n\u003cp>John Finger would like to see new oyster farms established, but says the expense and bureaucracy is a major impediment in California. “It can take two years and $200,000 just to get the permits approved; it shouldn’t be that time-consuming or that expensive,” he says, noting that oyster farms in states such as Virginia, Maryland, and New Jersey have more streamlined approval processes in place for budding shellfish farmers.\u003c/p>\n\u003cp>On any given day some one million oysters are growing at Hog Island. The farm shoots for harvesting about four million per year but mortality rates are high–around 50 percent. It’s an industry hazard that oyster farmers plan for; a survival of the fittest situation and ocean acidification doesn’t help an oyster’s odds of making it to the juicy, plump size consumers have come to expect.\u003c/p>\n\u003cp>In recent years oysters have seen a pendulum swing in popularity. Readily available until the early 1900s in San Francisco, they were an everyday food enjoyed by people at every economic level. Their reputation as a luxury, boutique item came later. These days, farmed oysters are being touted as an ecologically-responsible, lean protein alternative. \u003ca href=\"http://paulgreenberg.org/\" target=\"_blank\">\u003cem>American Catch\u003c/em>\u003c/a> author \u003ca href=\"http://civileats.com/2014/07/08/10-things-you-should-know-about-the-american-seafood-supply/\" target=\"_blank\">Paul Greenberg\u003c/a>, for example, includes Atlantic oysters and other filter feeders in his short list of locally raised sustainable seafood that get the thumbs up for regular eating by U.S. consumers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Meanwhile, the shellfish farmers at Hog Island are doing all they can to protect both a sustainable food source and their own livelihoods. That’s welcome news to die-hard bivalve fans, who maintain there’s something special, even exciting, about slurping a raw, live oyster off its shell.\u003c/p>\n\n","blocks":[],"excerpt":"The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem.","status":"publish","parent":0,"modified":1411420429,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1657},"headData":{"title":"Hog Island Oyster Farm Fights Climate Change as Demand Soars | KQED","description":"The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":" Hog Island Oyster Farm Fights Climate Change as Demand Soars","datePublished":"2014-09-17T19:10:17.000Z","dateModified":"2014-09-22T21:13:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"87643 http://blogs.kqed.org/bayareabites/?p=87643","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/09/17/hog-island-oyster-farm-fights-climate-change-as-demand-soars/","disqusTitle":" Hog Island Oyster Farm Fights Climate Change as Demand Soars","path":"/bayareabites/87643/hog-island-oyster-farm-fights-climate-change-as-demand-soars","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87648\" class=\"wp-caption aligncenter\" style=\"max-width: 680px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Leases.-Photo-Courtesy-Hog-Island-Oyster-Co.jpg\" alt=\"Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\" width=\"680\" height=\"376\" class=\"size-full wp-image-87648\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hog Island Oyster Leases. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://civileats.com/author/shenry/\" target=\"_blank\">Sarah Henry\u003c/a>, \u003ca href=\"http://civileats.com/2014/09/10/iconic-oyster-farm-fights-climate-change-as-demand-soars/\" target=\"_blank\">Civil Eats\u003c/a> (9/10/14)\u003c/p>\n\u003cp>Oysters are big business. That might not be immediately apparent on a visit to \u003ca href=\"http://hogislandoysters.com/\" target=\"_blank\">Hog Island Oyster Company\u003c/a> in Northern California’s bucolic Tomales Bay, where the place still has a seafood shack sensibility. The farm was started more than 30 years ago by two marine biologists who borrowed $500 from parents and a boat from neighbors and began cultivating briny bivalves in five-acres of intertidal waters.\u003c/p>\n\u003cp>As a small seafood business and sustainable farm, Hog Island has weathered its share of hardships, including significant oyster seed shortages and the threat of species extinction, courtesy of environmental challenges.\u003c/p>\n\u003cp>It has stayed afloat, though. In fact, three decades on, Hog Island has quite the cult following around the country and it has earned respect as a leader in the shellfish industry. These days, founders John Finger and Terry Sawyer preside over a $12 million operation that employs almost 200, farms 160 acres, and harvests over 3.5 million oysters, clams, and mussels every year.\u003c/p>\n\u003cp>In addition to the flagship farm, the company boasts an oyster bar in Napa (that survived the recent earthquake unscathed) and the \u003ca href=\"http://hogislandoysters.com/visit/san-francisco\" target=\"_blank\">recently expanded oyster bar in San Francisco’s Ferry Building\u003c/a>, where prospective diners still wait an hour or more to snag a seat before they’re happily slurping salty, meaty morsels off the half shell. The beloved restaurant is now double its original size and features an updated, chef-driven menu and an au courant cocktail program. In the 10 years the oyster bar overlooking San Francisco Bay has been in business it’s shucked nearly 10 million oysters. At the current rate of demand, they expect to shuck 2 million oysters a year, says Finger.\u003c/p>\n\u003cfigure id=\"attachment_87649\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Shucking-Oysters.-Hog-Island-Oyster-Bar-San-Francisco.-Ed-Anderson-1000.jpg\" alt=\"Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87649\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shucking oysters at Hog Island Oyster Bar in SF. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The biggest threat to business? Not the new crop of oyster bars popping up around town and elsewhere in the nation. Nor is it keeping up with consumer demand—for now. No, Hog Island is dealing with a different kind of problem: A quandary known as \u003ca href=\"http://www.pmel.noaa.gov/co2/story/What+is+Ocean+Acidification%3F\" target=\"_blank\">ocean acidification\u003c/a> or climate change’s caustic cousin. The company has been \u003ca href=\"http://civileats.com/2012/12/03/troubled-waters-farmers-and-scientists-work-together-to-save-oysters/\" target=\"_blank\">working with scientists to study the impact\u003c/a> of this sea change in shellfish habitat that’s killing off billions of baby oysters in the Pacific Northwest and beyond. They’re also blazing a trail on the political outreach and public education front.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We’re trying to quantify the problem in our collaborations with academics so that we can get policy makers to make the kinds of changes on the alternative energy front to address it,” says Sawyer, who believes America’s addiction to fossil fuels and their accompanying carbon dioxide emissions are at the root of the problem.\u003c/p>\n\u003cp>Ocean acidification is a big bummer for baby oysters. Here’s why: Much of the carbon dioxide released into the atmosphere is taken up by oceans, dramatically lowering pH levels in the process, and creating a chemical change that makes the ocean water more acidic. That increase in acidity creates a hostile habitat for oyster seeds (also called spat) and other marine life. Ocean acidification is especially harmful to oysters at their larval stage, when they’re building their protective coverings. Their fragile calcium carbonate shells don’t form well under increased acidic conditions, stunting their growth, making them more vulnerable to predators, and sometimes killing them outright. This sea shift can also stress small oysters, making them more susceptible to disease, says Sawyer.\u003c/p>\n\u003cfigure id=\"attachment_87646\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Dr.-Tessa-Hill-UC-Davis-Bodega-Bay-Marine-Lab.-Examining-Ocean-Acidification_PH-Monitoring-Sensoring.-Hog-ISland-Oyster-Farm1000.jpg\" alt=\"Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"667\" class=\"size-full wp-image-87646\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Tessa Hill from UC Davis Bodega Bay Marine Lab examining ocean acidification. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>The Hog Island team closely monitor changes in water temperature, salinity, oxygen, and pH at the farm and respond as needed. But that’s not enough. “It’s going to take a paradigm shift in behavior to address this,” says Sawyer. “We have no choice but to face it: We’re on the leading edge of what climate change and fossil fuels are doing to our waters.”\u003c/p>\n\u003cp>\u003cstrong>Oysters as Endangered Species?\u003c/strong>\u003c/p>\n\u003cp>Could the end of oysters be near? These veteran shellfish farmers aren’t prone to such histrionic proclamations. But they are concerned about supply and the farm is looking beyond science for solutions. It’s beginning to diversify, which as all farmers know, can be a saving grace during tough times.\u003c/p>\n\u003cp>Hog Island is expanding its aquaculture operation. It plans to open an oyster hatchery in Northern California’s Humboldt Bay that will provide seeds to grow in Tomales Bay; permits have been approved and baby bivalve cultivation is expected to start later this year. It’s a practical response to the Pacific Northwest’s spat shortage. Eventually, the site will harvest some of its own oysters as well and sell seeds to other oyster farmers.\u003c/p>\n\u003cp>“Running a hatchery is a tricky and expensive undertaking,” says Finger, who adds that the $1.5 million enterprise will take two years to complete. “We never thought we’d need to go into the hatchery business but the oyster seed shortage changed that.”\u003c/p>\n\u003cp>Hog island has also partnered with another shellfish farm in Discovery Bay, Washington, where it sources a popular Pacific oyster. The water at Discovery Bay offer a different marroir (think \u003cem>terroir\u003c/em>, only the sea version) than Tomales Bay–it’s colder and more oceanic for starters. And, bonus, the oysters grown there, called Cliffsides, offer customers a more mineral-like taste than your typical Pacifics.\u003c/p>\n\u003cp>For geoduck clam farmers Peter and Robyn Downey of it’s a win-win. The Downeys were looking for a way to diversify their income and offer steadier work to their employees. And the Hog Island crew needed a reliable supplemental source of oysters. The nascent relationship has yielded around 400,000 oysters to date.\u003c/p>\n\u003cp>Hog Island does ship in oysters from Washington state and the East Coast to add variety, but it hasn’t had to import oysters in the past couple of years due to shortages, says Finger. Still, it has dramatically scaled back its wholesale business to high-end restaurants due to supply issues.\u003c/p>\n\u003cp>Hog Island is especially known for their extra-small Pacifics, dubbed Sweetwaters. Now, the oyster farm is working closely with \u003ca href=\"http://edibleeastbay.com/online-magazine/fall-harvest-2013/side-dish-2/\" target=\"_blank\">conservation organizations\u003c/a> to reestablish the Olympia, the only indigenous San Francisco oyster. A staple in the diet of coastal Native Americans, overharvesting, development, and pollution all but wiped out these tiny but mighty mollusks during and after the Gold Rush. Since then, these bivalves–known for their cucumber finish and slightly metallic taste–have been hard to find in local waters.\u003c/p>\n\u003cp>“Olympias offer a blast of copper on the palate but they’re difficult to grow and sensitive little guys,” says Sawyer. While it might be years before these gems are harvested for public consumption, the Hog Island farmers are committed to reestablishing a native species in a marine ecosystem.\u003c/p>\n\u003cfigure id=\"attachment_87647\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/Hog-Island-Oyster-Farm.-MARSHALL.-Harvest.-RIna-Jordan-1000.jpg\" alt=\"Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\" width=\"1000\" height=\"668\" class=\"size-full wp-image-87647\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Harvesting oysters at Hog Island Oyster Farm. Photo courtesy of Hog Island Oyster Co.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A Big Hit on the Half Shell\u003c/strong>\u003c/p>\n\u003cp>Planned aquaculture farms like Hog Island have supplanted the wild oyster population for decades now and the tiny town of Marshall in Tomales Bay, home to Hog Island, is Northern California’s Oyster HQ, with five commercial oyster companies in the mix. \u003ca href=\"http://www.drakesbayoyster.com/\" target=\"_blank\">Drakes Bay Oyster Company\u003c/a>, which the company claims supplied around 40 percent of the state’s oysters, closed its retail operation and cannery in July following unsuccessful efforts to keep operating in the Point Reyes National Seashore after its 40-year lease with the National Park Service expired.\u003c/p>\n\u003cp>A major supplier to Bay Area restaurants, its unclear where chefs will source local oysters once the farm stops harvesting altogether. This summer, The \u003ca href=\"http://tomalesbayoysters.com/\" target=\"_blank\">Tomales Bay Oyster Company\u003c/a> and several West Marin restaurants filed a \u003ca href=\"http://saveourshellfish.com/SaveOurShellfish.com/Drakes_Estero_Advocacy.html\" target=\"_blank\">lawsuit to prevent the closure\u003c/a>. On September 9, a federal judge \u003ca href=\"http://www.sfgate.com/bayarea/article/Friends-of-Drakes-Bay-Oyster-Co-lose-in-court-5744770.php\" target=\"_blank\">rejected\u003c/a> their efforts.\u003c/p>\n\u003cp>John Finger would like to see new oyster farms established, but says the expense and bureaucracy is a major impediment in California. “It can take two years and $200,000 just to get the permits approved; it shouldn’t be that time-consuming or that expensive,” he says, noting that oyster farms in states such as Virginia, Maryland, and New Jersey have more streamlined approval processes in place for budding shellfish farmers.\u003c/p>\n\u003cp>On any given day some one million oysters are growing at Hog Island. The farm shoots for harvesting about four million per year but mortality rates are high–around 50 percent. It’s an industry hazard that oyster farmers plan for; a survival of the fittest situation and ocean acidification doesn’t help an oyster’s odds of making it to the juicy, plump size consumers have come to expect.\u003c/p>\n\u003cp>In recent years oysters have seen a pendulum swing in popularity. Readily available until the early 1900s in San Francisco, they were an everyday food enjoyed by people at every economic level. Their reputation as a luxury, boutique item came later. These days, farmed oysters are being touted as an ecologically-responsible, lean protein alternative. \u003ca href=\"http://paulgreenberg.org/\" target=\"_blank\">\u003cem>American Catch\u003c/em>\u003c/a> author \u003ca href=\"http://civileats.com/2014/07/08/10-things-you-should-know-about-the-american-seafood-supply/\" target=\"_blank\">Paul Greenberg\u003c/a>, for example, includes Atlantic oysters and other filter feeders in his short list of locally raised sustainable seafood that get the thumbs up for regular eating by U.S. consumers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Meanwhile, the shellfish farmers at Hog Island are doing all they can to protect both a sustainable food source and their own livelihoods. That’s welcome news to die-hard bivalve fans, who maintain there’s something special, even exciting, about slurping a raw, live oyster off its shell.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/87643/hog-island-oyster-farm-fights-climate-change-as-demand-soars","authors":["5125"],"categories":["bayareabites_109","bayareabites_13718","bayareabites_1874","bayareabites_10028","bayareabites_1875","bayareabites_60"],"tags":["bayareabites_836","bayareabites_10898","bayareabites_8932","bayareabites_2415","bayareabites_1021","bayareabites_14742"],"featImg":"bayareabites_87649","label":"bayareabites"},"bayareabites_5377":{"type":"posts","id":"bayareabites_5377","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5377","score":null,"sort":[1248279076000]},"guestAuthors":[],"slug":"oyster-orgy-hog-island-oyster-farm","title":"Oyster Orgy: Hog Island Oyster Farm","publishDate":1248279076,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Get out of the city and hit Highway 1. Swoop Point Reyes Station for some picnic necessities (aka Cowgirl Creamery cheese) and get ready for an oyster feast on the cheap at the Hog Island Oyster farm.","status":"publish","parent":0,"modified":1248279076,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":32,"wordCount":961},"headData":{"title":"Oyster Orgy: Hog Island Oyster Farm | KQED","description":"Get out of the city and hit Highway 1. Swoop Point Reyes Station for some picnic necessities (aka Cowgirl Creamery cheese) and get ready for an oyster feast on the cheap at the Hog Island Oyster farm.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Oyster Orgy: Hog Island Oyster Farm","datePublished":"2009-07-22T16:11:16.000Z","dateModified":"2009-07-22T16:11:16.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5377 http://blogs.kqed.org/bayareabites/?p=5377","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/","disqusTitle":"Oyster Orgy: Hog Island Oyster Farm","path":"/bayareabites/5377/oyster-orgy-hog-island-oyster-farm","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5377/oyster-orgy-hog-island-oyster-farm","authors":["5037"],"categories":["bayareabites_109","bayareabites_1875"],"tags":["bayareabites_404","bayareabites_2415","bayareabites_1021","bayareabites_2339","bayareabites_1178"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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You ask the questions. You decide what Bay Curious investigates. 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