Internship details: The “Coastal Bounty Scholarship Experience” imagined by The Grey restaurant in Savannah, Georgia, is a joint collaboration between the restaurant and partners E.L. McIntosh & Son ...

Over the years, the Chesapeake Bay’s native oyster population largely has disappeared because of over-harvesting and disease. In the past decade, however, a new oyster aquaculture movement has taken ...

The Barnegat Oyster Collective comprises 16 oyster farms from Mantoloking to Great Bay, and runs a waterfront restaurant in ...

Editor's note: Oysters are becoming a critical component of South Carolina's defense against climate change. This is the first part of an occasional series in The Post and Courier that will track the ...

Grand Isle off-bottom oysters, Oysters with Bayou Verde Mignonette, and Peche Fried Oyster Salad There’s a new direction in a centuries-old industry. In this episode of Louisiana Coastal Cooking we ...

The MARA Act remains in committee, but researchers and growers said its outcome could shape the future of aquaculture in ...

Here's what's special about the new boutique shellfish taking over the Sunshine State. Weathered picnic tables by the beach. Red cafeteria trays, sleeves of saltines, squeeze bottles of cocktail sauce ...

Justin Trosclair is one of a handful of oyster farmers using a new system of cultivation off Grand Isle. He grew up in Marrero and couldn’t wait to get into the culinary world, which led to a stint as ...

Weathered picnic tables by the beach. Red cafeteria trays, sleeves of saltines, squeeze bottles of cocktail sauce. Smoke curling from the grill as oysters sizzle — a true taste of old Florida. You can ...