Oyster Blog

This spring we put on our mad scientist hats and headed into the woods. Our prey: fir needles. Our purpose: jelly. The fir-jelly project was a long time coming. We discovered that fir needles were edible a few years ago,...

Looking closely:

  Practically from the get-go, the year-old Walrus & Carpenter was hailed as one of Seattle's best restaurants. The New York Times has written about it twice (in the travel section and magazine). GQ and Bon Appetit both named it...

Appearing this morning, this amazing oyster was technically a day late for Valentine's....  but maybe he's channeling Cupid Valentino?

Chef Ron Stainer of the Hog Island Oyster Bar in Napa came up with this smoked oyster recipe in honor of our guest shucking appearance a few weeks back. Think of it as a smoked oyster salad over toast. The pickled...

Gray whales came to play in Hood Canal! These pictures were taken by Connie Gallant up near Taylor Shellfish's research lab in Dabob Bay. For more information check out the Orca Network. Big thanks to Bruce for the heads up....

Hello from California! We're on a long overdue trip to check out the oyster scene in San Francisco and meet up with our friends from the Hog Island Oyster Company. This morning we took a tour with farm manager Erik and...

Here's (part of) what's been going on here at Hama Hama. First, the river got invaded by a giant sea creature. We're thinking it was a sea lion. He was an incredibly uncooperative photo-documentary subject and made a complete nuisance...

1. Oyster Stout 2012 is brewing! 2. Adam gains a pretty impressive title. No, we did not write this ourselves. Hopefully this world is big enough for two oyster kings. 3. More about the above: Seattle's Bastille Restaurant (in Ballard)...

2011 started on the rocky side, when we accidentally deleted all blog posts back to April Fool's Day 2007, but we quickly recovered and ended up having a fantastic year, minus the truck theft. We bought a new truck, built...

The tide bubbling down for the afternoon. Given the recent beautiful full moon, and the eclipse, and the calm, still days we've been experiencing here on the farm, we've been thinking a lot about the tides. Of course, we always...