From North Carolina to New Orleans to Texas, this journey showed me how stronger connections between farms and shuckers can elevate the entire industry. Shucking isn’t just about speed—it’s about preserving the story of the oyster, from tide to table.

Experience the flavors of Texas oysters as I journey from initial skepticism to becoming an enthusiastic advocate. Join me as I explore the burgeoning oyster culture in the Lone Star State, highlighting innovative farms and sharing stories of unique tastings from Austin to New York City.