Virginia Sea Grant:
(Left to Right) Chef John Maxwell, Mike Hutt, Bob Fisher, and Joe Cardwell shuck oysters.©Janet Krenn/VASG
Virginia Sea Grant:
Dan Kauffman (Virginia Tech) leads the panel in a discussion of the oysters they just tasted. ©Janet Krenn/VASG
Virginia Sea Grant:
Panelists discuss the flavors they've just experienced. ©Janet Krenn/VASG
Virginia Sea Grant:
Oysters are identified to the panel as an indescript number. This helps ensure that panelists don't have any additional information that could affect how they what they taste. ©Janet Krenn/VASG
Virginia Sea Grant:
Marked plates and a score card help panelists keep track of the oysters they're tasting. ©Janet Krenn/VASG
Virginia Sea Grant:
Panelists are busy recording the flavors they're tasting as they eat an oyster. ©Janet Krenn/VASG
Virginia Sea Grant:
One panelist describes the oyster she tasted. ©Janet Krenn/VASG
Virginia Sea Grant:
The oyster panelists pause for a photo. ©Janet Krenn/VASG
Virginia Sea Grant:
VASG Assistant Director for Research Susan Park poses with her Certificate for participating in the oyster tasting panel. ©Janet Krenn/VASG