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In this episode of OYSTER-ology, Kevin sits down with David Aparicio, co-founder of The Oyster Bros, one of the pioneering forces behind modern, off-bottom oyster aquaculture in Texas. Raised on shrimp boats that ranged from Brownsville to the Florida Keys, David never imagined oysters would become his future—until Texas legalized oyster mariculture and a brand-new frontier opened in the Gulf.

What follows is a candid, deeply grounded conversation about legacy and reinvention: shrimping as hunting, oyster farming as cultivation; life at sea versus life on the farm; hurricanes, anchors, and hard lessons learned the long way. David shares what it really means to start an industry where none existed before—navigating permitting, skepticism, market education, and the physical realities of farming oysters in warm, wind-driven Gulf waters. This is a story about patience, family, process, and believing in something before the market knows it wants it.

00:00 Introduction to Shrimping and Oyster Farming

00:34 Meet the Oyster Bros

01:07 Transition from Shrimping to Oyster Farming

02:30 Challenges and Learning in Oyster Farming

04:30 Daily Operations and Techniques

06:31 Navigating Regulations and Permits

07:47 Building and Expanding the Farm

13:24 Overcoming Natural Disasters

18:28 Marketing and Consumer Education

27:38 Future Vision and Family Legacy

32:45 Conclusion and Final Thoughts

Links:

The Oyster Bros website: (https://www.theoysterbros.com/)

• Guest: David Aparicio, The Oyster Bros
• Host: Kevin Cox
• Digital Deckhand: Chet Jipty

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In this episode of OYSTER-ology, host Kevin Cox welcomes Beth Walton, Executive Director of Oyster South to dive into the mission and operations of Oyster South, which unites farmers, chefs, scientists, students, and the public in support of the oyster industry. Beth talks about her personal journey from growing up in southeastern Massachusetts to leading the organization. They discuss the unique community-building efforts, including the industry's annual symposium and the Landlocked fundraiser event, and highlight the importance of storytelling and technology in the oyster farming sector. Walton also touches on the challenges faced by southern oyster farmers and the importance of collaboration and education in overcoming them.

Together, Kevin and Beth explore how Oyster South convenes researchers, farmers, regulators, chefs, extension agents, and community members to build a resilient oyster future rooted in collaboration rather than competition. It’s a conversation about oysters as ecosystems, oysters as culture, and oysters as a platform for shared progress.

00:00 Welcome and Introduction to Beth Walton

00:30 What is Oyster South?

02:56 Beth Walton's Journey with Oysters

05:30 The Birth of Oyster South

07:33 Growth and Impact of Oyster South

08:40 Connecting the Oyster Community

21:53 Challenges and Innovations in Oyster Farming

33:49 Future of Oyster South and Advice for New Farmers

36:00 Conclusion and Final Thoughts

Links:

• Oyster South website: https://www.oystersouth.org
• Oyster South on YouTube: https://www.youtube.com/@oystersouth1427
• Shellbound video: https://www.youtube.com/watch?v=nCufl37pMDw&t=1s
• Kimball House, Decatur GA: https://www.kimball-house.com/
• Sea Grant: https://seagrant.noaa.gov/

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In this engaging episode of OYSTER-ology, my guests, Heather Ketcham and Myron Horzesky, discuss their journey at Ketcham Supply, a key player in the oyster farming industry. Heather shares her transition from biotech to taking over the family business, founded by her father Bob Ketcham, while Myron recounts his long history with the company starting as a teenager. They discuss the innovations and challenges they've faced, including the move from paper to digital records, the creation of bespoke oyster farming equipment, and tackling issues like bird contamination on oyster cages. Our conversation also explores the close-knit relationships they've developed with farmers and the ways in which they collaboratively innovate to improve efficiency and productivity in oyster farming. They emphasize the importance of understanding site-specific needs and starting small to ensure sustainable growth. We discuss innovation, sustainability, regional challenges, and how feedback from growers drives design and refinement. It’s a story about collaboration between factory and farm, and how the unseen hardware of aquaculture shapes the shellfish we taste.

00:00 Introduction to OYSTER-ology

00:35 Meet Heather Ketcham and Myron Horzesky

03:24 Heather's Journey from Biotech to Aquaculture

04:54 Myron's Early Days at Ketcham Supply

06:53 The Evolution of Ketcham Supply

10:53 Craftsmanship and Quality at Ketcham

12:52 Building Relationships with Farmers

17:05 Challenges and Successes in Oyster Farming

20:17 Gender Equality in Oyster Farming

20:34 Advice for Established Farmers

22:23 Innovations in Bird Deterrence

26:02 Challenges in Oyster Farming

31:46 Labor Issues in the Industry

34:49 Storefront and Product Range

37:09 Shoreline Restoration Efforts

38:01 Conclusion and Key Takeaways

Links:

• Ketcham Supply Co.
• Heather Ketcham – ECSGA Profile

Guest: Heather Ketcham & Myron Horzesky

Host: Kevin Cox

Digital Deckhand: Chet Jipty

Special thanks to Karen Hudson of VIMS for arranging recording studio space.

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In this episode of OYSTER-ology, Kevin talks to Aaron Pinnell, the innovative mind behind FlipFarm, his semi-automated oyster farming system which is changing the way oysters are grown. Aaron shares his journey from sheep and dairy farming to aquaculture, detailing how a serendipitous encounter led him to oyster farming. He discusses the creation of Marlboro Oysters with his wife, Debbie Pannell, and their development of a revolutionary oyster farming system that enhances efficiency and productivity. Aaron explains the unique features of FlipFarm, including the specialized machinery and how it is transforming the oyster industry globally. The conversation highlights the challenges and successes of implementing the system, its impact on the oyster quality, and the future potential for scalability and international expansion.

00:00 Introduction to Flip Farm

00:20 Meet Aaron Pinnell: The Man Behind Marlboro Oysters

01:35 Aaron's Journey from Sheep to Oysters

06:38 The Birth of Marlboro Oysters

12:14 Challenges and Innovations in Oyster Farming

16:09 The Eureka Moment: Birth of Flip Farm

20:07 Developing the Flip Farm System

24:08 Understanding Flip Farm Line Lengths and Spacing

25:53 Innovative Loading and Unloading Efficiencies

28:08 Sorting and Grading Oysters on the Water

29:19 Revolutionizing Oyster Farming with Flip Farm

31:31 Adapting to Challenges and Continuous Improvement

32:50 Global Expansion and Scalability

33:10 Handling Storms and Site Considerations

34:22 Flip Farm's Versatility in Different Environments

35:59 The Journey of Developing Flip Farm

39:00 Team Dynamics and Growth

41:10 Work-Life Balance and Retention

41:49 Investment and Adoption of Flip Farm System

42:59 Scalability and Contracting Opportunities

45:14 Quality and Consistency of Oysters

48:30 Global Adoption and Future Prospects

50:17 Conclusion and Final Thoughts

Links:

https://www.flipfarm.co.nz/ (FlipFarm website)

https://cdn.slp.nz/flipfarmtour/ First FlipFarm farm tour videos (a must-see)

https://www.marlboroughoysters.co.nz/ (Marlborough Oysters website)

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In this episode of OYSTER-ology, photo stylist Adrienne Anderson takes us inside the creative chaos behind Rowan Jacobsen’s The Essential Oyster, where she and photographer David Milosh spent a year transforming oysters into expressive portraits — tilting shells by fractions of an inch, battling over artistic style and learning to see each oyster as its own unique character. Adrienne explains how flavor, place and mood guide her styling choices, how visual stereotypes shape the way oysters are perceived, and why tension and limits are essential to making honest, compelling images. Her path — from washing dishes in New York to collaborating with Rowan Jacobsen to running the retail operations at one of the Pacific Northwests's most beloved oyster farms — is full of unlikely decisions, chance encounters, and relationships that quietly redirected the course of a life. And through it all, she leaves us with one unforgettable truth about photography and maybe life itself.

00:00 Introduction

00:45 Meet Adrian Anderson: From Janitor to Food Stylist

01:34 Journey to Photography and Food Styling

03:17 The New York Times Cooking Studio

04:48 The Oyster Connection: Meeting Rowan Jacobson

11:44 The Essential Oyster Project

15:16 The Art of Oyster Photography

21:28 The Influence of Oyster Photography

23:33 The Evolution of Gulf Oyster Farming

24:35 Creating Dynamic Photo Books

26:27 Transitioning Careers and New Projects

27:15 Life at Hama Hama

30:47 Oyster South and Community Involvement

33:30 Quickfire Questions on Photography

37:27 Memorable Oyster Experiences

40:19 Future Plans and Reflections

Links:

• Adrienne's website: https://www.adrienne-anderson.com/
• The Essential Oyster (Amazon link) – Rowan Jacobsen’s book featuring Adrienne’s styling and studio work
• Hama Hama Oysters – Adrienne’s current home base on Hood Canal
• Oyster South – Organization supporting southern oyster farmers and their annual symposium
• Rowan Jacobsen – Writer of The Essential Oyster and Apples of Uncommon Character
• Billion Oyster Project – New York Harbor restoration nonprofit
• Holding Back the Tide – Film that deeply moved Adrienne and reshaped her oyster path

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Julie Qiu is a globally recognized oyster educator, writer, strategist, and industry advocate. She is the creator of the influential website In A Half Shell, a founding partner of Oyster Master Guild, and a longtime champion of elevating oyster appreciation and oyster service around the world. Kevin Cox sits down with Julie to unpack OMG’s mission to elevate oyster culture through education and certification. Julie shares her journey from brand strategist to renowned oyster sommelier, discusses the concept of merroir, the creation of her In A Half Shell website, and reveals how OMG aims to make oysters accessible to all. With insights into tasting techniques, global oyster trends, and the four-level certification process, this episode is a must-listen for anyone passionate about oysters and seafood.

00:00 Introduction to Oyster Textures and Podcast Welcome

00:37 Diverse Perceptions of Oysters

00:54 Introducing Julie Qiu: The Oyster Sommelier

01:30 Julie's Journey and Philosophy

16:31 The Concept of Merroir

21:29 Tasting and Appreciating Oysters

31:14 Introduction to Oyster Master Guild

33:28 The Four Levels of Oyster Master Guild

35:31 Oyster Service Excellence and Certification

37:20 The Importance of Storytelling in Oyster Culture

40:27 Global Reach and Community of Oyster Master Guild

41:57 Oyster Sommelier and Accessibility

45:20 Gen Z and the Future of Oysters

48:00 The Evolution of Oyster Dining

49:57 Quickfire Questions with Julie Qiu

56:41 Conclusion and Final Thoughts

Links:

Oyster Master Guild (https://www.oystermasterguild.com)

In A Half Shell (https://www.instagram.com/inahalfshellist/)

Julie on Instagram (https://www.instagram.com/inahalfshell)

Credits

• Guest: Julie Qiu
• Host: Kevin Cox
• Digital Deckhand: Chet Jipty

Production of: OYSTER-ology Podcast

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From the raw bars of New York to festivals across the country, Rutvik Patel has built a life around the half shell and built The Wandering Shuckers Co. A kid from India – and not an oyster in sight – Rutvik shares how, thrust into the US, he stumbled into shucking, found community through oysters, and turned his passion into a profession. With his “superhuman” partner Mahnaz Damania keeping the ship steady, Rutvik travels coast to coast bringing oysters—and their stories—to pop-ups, private events and national competitions. He explains the art of shucking, the significance of storytelling in serving great shellfish. Our conversation reflects on the camaraderie within the oyster community, craft, and how oysters have a way of connecting people everywhere.

00:00 Intro

00:23 Meet Rutvik Patel: The Wandering Shucker

00:55 From India to America: Rutvik's Early Life

02:37 Adapting to Life in the US

05:06 Entering the Food Industry

06:20 Discovering a Passion for Oysters

08:41 The Art and Community of Shucking

13:30 Competing in Shucking Competitions

16:42 The Perfect Shuck: Techniques and Challenges

17:58 Competition Oysters: Selection and Strategy

18:26 The Art of Not Flipping Oysters

19:46 The Wandering Shuckers: Origin Story

20:34 Business Model and Events

20:59 Catering vs. Popups: A Shucker's Perspective

22:11 Innovative Techniques for Grilled Oysters

23:42 Experimenting with Oyster Additives

28:29 The Importance of Oyster Stories

31:01 Memorable Shucking Experiences

35:12 Future Plans and Acknowledgements

Links:

• The Wandering Shuckers Co. (https://www.thewanderingshuckers.co)
• Mahnaz Damania — Global Indian Article (https://globalindian.com/es/youth/story/global-indian-exclusive/bollywood-to-broadway-actress-mahnaz-damanias-journey-to-life-of-pi/)
• The Seafood Dude — Daniel Wangler (Texas) (https://www.theseafooddude.co/about)
• Fallen Pine Oyster Company (Snow Hill, Maryland) (https://www.fallenpineoyster.com)
• Jolie Rogers Raw Bar (Wiscasset, Maine) (https://lcnme.com/currentnews/wiscasset-welcomes-jolie-rogers-raw-bar-to-village/)
• Hama Hama Oysters (https://hamahamaoysters.com)
• Sidecar Patio & Oyster Bar (New Orleans)

Credits:
Guest: Rutvik Patel, The Wandering Shuckers Co
Host: Kevin Cox, Creator & Host of OYSTER-ology
Digital Deckhand: Chet Gipty

Photos courtesy of The Wandering Shuckers Co.

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In this episode of OYSTER-ology, I sit down with Erik Schlagenhauf, Vice President of SEAPA North America, about the nuts and bolts of oyster farming innovation. We discuss SEAPA's innovative gear systems that enhance efficiency, sustainability and product quality in oyster farming. We dive into how small design choices - like baskets with true doors - can save thousands of low-value moves and eliminate mountains of wasteful zip ties. Erik shares his journey from stone carving to Hog Island Oyster Company to his current role at SEAPA, where he helps farmers around the world adapt to technological advancements, offshore expansion, shifting politics, and environmental pressures. Our conversation spans oyster farming in Japan, Portugal, Australia, and beyond, touching on different growing techniques, copycat gear, the ethics of original R&D, and the promise of sensors, drones and AI in shaping the future of aquaculture. From grow-out bags to oysters around the world, Erik shows how design and innovation shapes not just the farmer’s work, but the oysters on your plate.

00:00 Introduction: The Plight of Oyster Farmers

00:34 Welcome to OYSTER-ology Podcast

02:11 Meet Erik Schlagenhauf:

03:44 The Start of an Oyster Career

06:41 Learning the Ropes at Hog Island

07:48 Innovative Oyster Farming Methods

11:20 Transition to SEAPA: Embracing Efficiency

14:08 SEAPA Baskets: Design and Durability

23:33 Global Oyster Farming Techniques

28:24 Future of Oyster Aquaculture

37:33 Conclusion: Innovations Shaping Oyster Farming

Links:

SEAPA website: http://seapausa.com

Hog Island Oyster Company (https://hogislandoysters.com)

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