This article interviews Lisa Calvo, Aquaculture Extension Program Coordinator at the Haskin Shellfish Research Laboratory… One recent afternoon, the oysters (and a few clams) were making their star turns at Oyster House on Sansom Street – a mouthwatering postscript to a South Jersey shellfish story all but ended by a stunting parasite in 1950… The occasion was part exhibition, part celebration of the region’s hard-won revival of farmed oystering, now boasting its own buzzword: merroir, the watery equivalent of what winemakers call terroir. But this hasn’t been an overnight success. We talked to Lisa Calvo, one of the pioneers, about rough winters, brightening prospects, and the fear of flies in Port Norris… "The big problem is that, in summer, things like to settle on the oysters. Worms weave these beehives of mud tubes. You need to wash the ambient seawater over the bags, spray the mud off. Then you’ve got the splitting of the bags, counting out the market orders. You work the whole tide. You can get in five hours," said Calvo.
/ / Talking Oyster Farming With Lisa Calvo