“A great oyster is an estuary flashing a thumbs-up sign.”

    -Rowan Jacobsen, “A Geography of Oysters.”

    The Hama Hama Farm encompasses both sides of the salt water, allowing us to manage the uplands and tideflats together. Upstream, we work on tree time, stewarding a forest for seven decades before harvesting clear, tight-grained Douglas-fir. We pick mushrooms, raise cattle, and boil fir needles into jelly. Downstream, our schedules are set by the gravitational pull of the sun and moon.

    On the beach, we harvest at low tide and bring product to shore at high tide. Above the tideline we produce and nurse oyster seed, wash oysters and clams to sell, and shuck oyster clusters. We don’t feed, fertilize, or doctor anything, and the animals actively clean their environment as they grow. Our farm is an ecosystem, and from forest to flats, from salt water to fresh, from low tide to high, it’s always in transition.