Students AJ Ellis and Grace Dillingham walk us through history as they explore oyster aquaculture, sustainability, and consumption in the Chesapeake Bay. What is the future of this keystone species? Spike Meatyard of the Tall Timbers Marina, Jack Russell (a waterman in St. Mary’s County), and Everett Grube (an aquaculture apprentice) share what oystering may look like for the next generation of watermen. 

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