Oyster company balances demand, climate change impact


With consumers wolfing down millions of its shellfish every year and clamoring for more, Hog Island Oyster Co. should be sitting pretty on the east shore of scenic Tomales Bay, a bountiful estuary abutting Point Reyes National Seashore.

Co-founder John Finger, a surfer-entrepreneur with a degree in marine biology, decided to farm the mile-wide and 15-mile-long bay due to its productivity and proximity to the Bay Area’s food-savvy multitudes.

Seeded by a $500 family loan in 1983, the oyster farm has prospered — propelled by a nationwide yen for raw oysters on the half shell — into a business that sells about $10 million worth of bivalves a year, employing about 120 workers who feel a bit like family themselves.

via Ground zero for future of oyster farming | The Press Democrat.