Off the Grid: Oyster Farming at Taylor Shellfish

By James Mulcahy  |  November 13, 2013

By the time an oyster reaches your plate at the raw bar, it has been on a three-to-four-year journey. In this video we trace the bivalve's path, from the oyster beds outside of Seattle at Taylor Shellfish Farms, a generations-old grower, to the processing plant to your plate. It's quite a trek for an ingredient to make for a quick second of deliciousness, but as oyster lovers know (and as we confirmed when we tried one of these suckers straight from its bed), this is one epic journey that's worth it.

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