Today’s guest is Brian Harman of the Cape May Salt Oyster Company where he and his team sustainably cultivate premium oysters that showcase the beauty of the Delaware Bay. Brian received a degree in Environmental Services from Stockton College in New Jersey.
Join in our chat below:
In today’s episode, Brian and I discuss:
The process of how oysters are farmed from seed to market size
What is unique about the terroir in which each oyster is cultivated and how that affects the taste of the oyster
How the flavor profile of oysters changes from season to season
…and much more
Check out the resources Brian recommends:
Connect with Brian:
Comment and share:
Please consider rating the podcast with five stars and leaving a one or two sentence review in I-tunes or on Stitcher. This helps in bringing the podcast to the attention of others. If you know someone who you think would benefit from this podcast, please use the buttons on this page to share. If there is someone you would like to hear interviewed or specific questions you would like me to address in future interviews, please email me: firstname.lastname@example.org
Thank you for listening.