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Sustainably farmed oysters from Cape May, NJ

Posted on February 26, 2019November 13, 2019

Today’s guest is Brian Harman of the Cape May Salt Oyster Company where he and his team sustainably cultivate premium oysters that showcase the beauty of the Delaware Bay. Brian received a degree in Environmental Services from Stockton College in New Jersey.

008: Cape May Salt Oyster Company

Brian Harman, general manager of the Cape May Salt Oyster company shares his experience farming oysters on the tidal flats in the Delaware Bay, how the taste of oysters varies based on where they are cultivated and fun facts about eating oysters. 

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In today’s episode, Brian and I discuss:

  • The process of how oysters are farmed from seed to market size
  • What is unique about the terroir in which each oyster is cultivated and how that affects the taste of the oyster
  • How the flavor profile of oysters changes from season to season…and much more

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Thank you for listening.

Jennifer M. Dolan, MS, RDN

Jennifer M. Dolan is a registered dietitian nutritionist with over three decades of experience in critical care where she developed expertise in metabolism of food.  She developed an appreciation for food culture and tradition through her travels and believes that one can experience a sense of place through food.  She is the founder and editor in chief of Terroir News which reports news and information on the concept of terroir.

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About Jennifer

Welcome!  I’m Jennifer, Editor in Chief of Terroir News and host of the podcast, Terroir Taste and Travel.
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