A hundred or so years ago, Georgia had one of the country’s largest oyster industries. But it nearly disappeared due to over-harvesting, laws, and disease. Now UGA’s Shellfish Research Laboratory is working to sustainably revive the state’s bivalve industry. One of its agents, Justin Manley, was the first to commercially farm wild oysters in restaurant-friendly half shells instead of the big calcified clumps that tend to grow here. Look for wild singles to hit tables this winter.
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This article originally appeared in our May 2015 issue.
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