We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
Oysters have to be farmed to meet market demand. I am part of that market. They are easy to farm, but slow-growing compared to chickens. I find the West Coast oysters to be insipid, and oysters grown south of Chesapeake Bay flavorless, too large, and disgusting. Oyster gourmet.
Thanks for sharing that. I wish them success. When I was a child my mother would occasionally prepare an extraordinary family dinner. She like variety in her meals and wanted to share that with us. I will never forget the night she prepared oysters Rockefeller.
We do get some fairly tasty oysters here in SF, particularly those from Tomales Bay in Marin. I like them well enough. Hog Island Oyster Company's raw bar in the Ferry Building often has both east and west coast oysters. If Wellfleets are on the menu, they're the first ones I order.