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.
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 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.