National Oceanic and
Atmospheric Administration
United States Department of Commerce

ocean carbon

As the oceans acidify, these oyster farmers are fighting back

When visitors to Hog Island Oyster Co. shuck Pacific oysters at picnic tables overlooking Tomales Bay, it’s the final stage in a story that founding partner Terry Sawyer likes to tell about the shellfish, the bay, and all the steps that went into bringing the briny delicacies to the plate just a few hundred meters from where they were harvested. Richard Feely is quoted. 



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