John Lerner has compiled a spreadsheet of Boston restaurants that have $1 oyster specials, and the times they're available.
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oysters
By adamg - 8/31/17 - 11:23 am
WBUR reports on new vigilance in Massachusetts four years after the first outbreak of vibrio, caused by bacteria found in shellfish that was formerly confined to areas well to our south.
It’s 7 a.m. - just before low tide - and Wellfleet's assistant shellfish constable, John Mankevetch, is on “Vibrio Patrol.”
A big part of his job is monitoring compliance among wild and aquaculture fishermen during “Vibrio season,” which runs from May 21 through Oct. 16
By adamg - 11/19/14 - 7:33 am
The Massachusetts Oyster Project reports a growing number of local restaurants are saving their shucked shells so that they can be used to start new oyster beds in the harbor and nearby estuaries.
The shells provide the calcium young oysters need to grow as part of the Project's efforts to use oysters as natural filters to keep the harbor clean - not to raise slurpy goodness for local diners:
By adamg - 4/18/14 - 8:37 am
Just in time for summer, the Boston Business Journal alerts us to a new variant of vibrio that could cause a problem for raw-oyster eaters this summer.
By adamg - 2/20/11 - 11:38 am
The Massachusetts Oyster Project, which is re-introducing the bivalves to Boston Harbor, dredges up their history in the Charles and the Mystic.
By adamg - 10/21/08 - 7:51 am
This Saturday afternoon, the Massachusetts Oyster Cracker Project will be placing oysters in Boston Harbor, at the mouth of the Charles River.
The goal isn't to give the Union Oyster House a new supply of slurpable food, but to create a natural filtration system for the harbor:
Charles river flow is 300 million gallons per day. Ten small beds of oysters 225 feet square (less than a football field) could cleanse this volume on a daily basis.
Would this happen instantaneously? No. Would every gallon of flow be filtered? No. But can these Oysters improve the situation? Absolutely.
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