Virginia Sea Grant:
Keynote speaker Robb Walsh reads from his book "Sex, Death, and Oysters." ©Margaret Pizer/VASG
Virginia Sea Grant:
Mike Hutt (right) and Joe Cardwell (left) of the Virginia Marine Products Board shuck oysters for a comparative tasting. ©Margaret Pizer/VASG
Virginia Sea Grant:
Mike Hutt of the Virginia Marine Products Board shucks an oyster. Representatives of Wegmens supermarkets reported at the workshop that teaching customers how to shuck is an important component of expanding the market for halfshell oysters by making peopl
Virginia Sea Grant:
Oysters from different regions taste different, depending on the conditions and environment where they were grown. ©Margaret Pizer/VASG
Virginia Sea Grant:
Master oyster shucker Clementine Macon demonstrates her skill shucking oysters for workshop participants to taste. ©Margaret Pizer/VASG
Virginia Sea Grant:
Workshop participants tasted and compared oysters from Western Shore of Chesapeake Bay, the Eastern Shore Seaside of Virginia, and Duxsbury Bay, Massachusetts. ©Margaret Pizer/VASG
Virginia Sea Grant:
Oysterman Wec Terry smells an oyster to get a sense of its flavor before tasting it. Participants were instructed in how to taste an oyster and how to describe each type of oyster's unique flavor. ©Margaret Pizer/VASG
Virginia Sea Grant:
Two workshop participants discuss the oysters they are tasting. ©Margaret Pizer/VASG
Virginia Sea Grant:
A post-workshop reception included an additional tasting of seven types of oysters from different parts of Chesapeake Bay. ©Margaret Pizer/VASG
Virginia Sea Grant:
Workshop organizer Dan Kauffman of Virginia Sea Grant and the Virginia Tech Virginia Seafood Agricultural Research and Extension Center tastes an oyster. ©Margaret Pizer/VASG
Virginia Sea Grant:
Retired Virginia Sea Grant Shellfish Aquaculture Specialist Mike Oesterling shows off a shucked oyster. ©Margaret Pizer/VASG
Virginia Sea Grant:
Food writer and oyster afficionado Robb Walsh signs a copy of his book "Sex, Death, and Oysters" for a workshop participant at the post-workshop reception. ©Margaret Pizer/VASG