Virtual Happy Hour: All About Olympias
Hello!
Thanks for signing up for our Virtual Happy Hour on Wednesday February 4th at 5 PM Pacific Time (8 PM Eastern). We're going to be talking all about Olympias!
We'll send the Zoom link via email. Here are some extra resources:
OYSTER INFO:
What is an Olympia Oyster? Read our flavor profile here.
If you ordered oysters, you'll receive a box with 2 bags of Olympias and 1 bag of Hama Hamas. The tiny Olympias are from two farm sites: Skunk Island (yellow bag) and Little Skookum (black bag). The Hama Hamas, which are a Pacific oyster (a different species from the Olympias), are in the white bag. They'll make a fun comparison.
Here's a map to show you where these farm sites are in relation to each other:
During the class, we'll eat the two Olympias first (starting with the Skunks and then eating the Skookums) followed by the Hama Hamas.
MORE ABOUT OYSTER HANDLING:
The oysters should arrive Tuesday 2/3. Here's how to store them overnight before our Zoom on 2/4:
- Put the oysters on a tray or in a bowl in the refrigerator, keeping them in their bags so that you can tell them apart.
- Cover with a damp towel to prevent them from drying out. The lower part of the fridge is best.
During the tasting, place the oysters on ice so they stay cold as we're tasting them throughout the hour. Keep them in their bags or label them so that they're easy to tell apart. The Hama Hamas will be unmissable. The Olys will look like twins!
PREPARING FOR THE CLASS:
When we do our group tasting (eating one of each oyster, as described above) we'll ask you to eat the oysters without any condiments. After that, it's up to you! If you like oyster condiments, go ahead and pick up lemons and hot sauce, and make a mignonette (find recipes here).
HONE YOUR SHUCKING SKILLS:
Beef up on oyster anatomy (shucking's easier when you know what's what)
Read shucking instructions (these will be included in your box, too)
TECHNOLOGY TROUBLESHOOTING:
Make sure you have Zoom downloaded in advance.
To download Zoom, visit zoom.us/download in your web browser, click "Download" under "Zoom Workplace Client," and run the downloaded file to install it. For mobile devices, search for "Zoom" in the Apple App Store or Google Play Store and tap "Install."
We'll keep everyone in a waiting room until 5 pm PST / 8 pm EST, and then we'll let everyone in at the same time and start the happy hour together.
BACKGROUND READING:
To learn more about Olympia oysters, we recommend The Living Shore by Rowan Jacobsen (also one of our panelists!), Katie Gale by Llyn de Danaan, and Heaven on the Half Shell, published by Washington Sea Grant.
Find them all in our bookshop.org store!
During the conversation, we'll discuss two projects funded through generous grants from the Nature Conservancy's SOAR program, which stands for Supporting Oyster Aquaculture and Restoration.
These projects are:
PANELIST BIOS:
Franchesca Perez has worked for the Stillaguamish Tribe since 2003, the last 12 years in the marine program. In 2021 the tribe purchased tidelands and she has been learning how to grow oysters and clams since then. The TNC SOAR program helped support the Tribe’s first Olympia oyster restoration project in 2025.
Jesse Honiker has worked for Hama Hama since 2021. She oversees our nursery and planting operations, and helps with farm logistics and specialty projects. She received a TNC SOAR grant in 2025 to remotely set Olympia oysters.
Rowan Jacobsen writes about science, nature and the less-explored corners of the world. His groundbreaking 2007 book A Geography of Oysters won a James Beard Award and led to a resurgence in oyster appreciation across the US. His 2009 book The Living Shore (recommended reading for this class - see the next tab) weaves the story of a team of marine scientists and researchers working to restore native Olympia beds along the coast of British Columbia into a meditation on humanity’s profound connection to the shore.
Jodie Toft has been tinkering with and studying marine ecosystems for the past 20+ years. As Executive Director of Puget Sound Restoration Fund (PSRF), she has the good fortune to advance science, expand partnerships, and build support for the unique brand of PSRF in-water restoration for native oysters, kelp, abalone, and more.