Cook-Wise: Environmentalism on the Half Shell
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© National Geographic
Environmentalism on the Half Shell
Once plentiful, can Chesapeake Bay oysters make a comeback? Chef and National Geographic Fellow Barton Seaver visits the owners of hundred-year-old oyster company who are working to keep the famous oysters on the map—and on our plates. Learn how farming helps restore oyster populations, then follow Seaver’s easy recipe for grilled oysters.