Feb 19, 2014 — At nearly 14 inches long, a mammoth mollusk is still alive and growing, says the biologist who found it in Denmark. The oyster is roughly comparable to a size 11 shoe.
Dec 20, 2013 — The Chesapeake Bay once supplied most of the nation's oysters, but overharvesting and disease nearly wiped them out. Now, major public-private efforts to re-establish the oyster as a quality local food product appear to be working. And chefs say the results are sweeter than oysters from other waters.
Jul 16, 2013 — Scientists and watermen have joined forces to plant underwater farms in the Chesapeake with a special oyster bred to be sterile. Instead of using energy to reproduce, these oysters use it all to grow — twice as fast as normal.
Aug 2, 2012 — Oyster farmers have developed coping strategies for the higher levels of carbon dioxide that make it hard to grow oysters off the West Coast. But some scientists warn that the problem is only going to get worse.
Nov 23, 2011 — Oyster ice cream may be more traditional fare than many of the dishes we serve for Thanksgiving, says chef José Andrés. He's showcasing American food history in his collaboration with the National Archives. But modern diners can appreciate this briny treat, too.
Oct 20, 2011 — Americans have sought out midnight oysters for centuries, for their convenience, their lightness, and their mischievous reputation. Whatever the appeal, the salty late night snack flaunting flavor over bulk endures.