How America’s Oyster Farms Are Drawing More Travelers than Ever
by Kelsey Ogletree for Condé Nast Traveler - August 18, 2021
Courtesy Charleston Place, A Belmond Hotel
Seafood doesn't get any fresher than this.
The world is your oyster—especially if you're a bivalve-loving traveler. Just ask the owners of oyster farms, seafood-slinging restaurants, and seaside communities throughout the country, as they rush to accommodate rising interest in everything related to the shellfish.
“We are seeing raw bars springing up everywhere,” says Bob Rheault, executive director of the East Coast Shellfish Growers Association. Oyster production on the East Coast, he adds, has more than doubled over the past five to 10 years to meet growing demand. And beside the fact that these briny, salty, chewy gems are enjoyable to eat, travelers are gaining interest in how oysters get on their plates, as more people want to know where their food comes from.
Those in the industry say it's a good thing for everyone involved. “When people understand the [oystering] process, not just what they see at a restaurant or in grocery stores, they respect the industry so much more,” says Imani Black, founder of Minorities in Aquaculture and former oyster farmer.
Oyster experiences, from farm tours to even state-organized trails, are cropping up as a result—and they're selling out and booking up.