Want some local flavor? Try an oyster

Want some local flavor? Try an oyster

Steve Malinowski, who, for 35 years, has owned and operated the Fishers Island Oyster Farm with his wife Sarah, even refers to their oysters as "micro-brewed bivalves."

Before we grow oysters, we grow algae

Before we grow oysters, we grow algae

It's that time of year again... hatchery season! The first thing we do in December is get our algal cultures going. Check out how we start this process.

Pearls on the Half Shell

Pearls on the Half Shell

He doesn’t till the soil, but he’s a farmer, with the hands to prove it. They are strong and weather-beaten, and surprisingly gentle when his right hand cradles an oyster and the left neatly inserts a knife into the sweet spot at the hinge.

At the New York Harbor School, Growing Oysters for Credit

At the New York Harbor School, Growing Oysters for Credit

Every incoming freshman, as if pledging a fraternity, must swallow one — though it must be noted that these initiation oysters come from Mr. Malinowski’s parents’ place 100 miles away.

You Say Oyster

You Say Oyster

Malinowski held up a bag filled with what looked like Grape-Nuts but were actually a hundred thousand baby oysters, about to be planted in the FLUPSY. Harbor School students will monitor the oysters’ growth, and with luck, Malinowski said, adult oysters will be breeding in the Hudson by next summer.