Heaven on the half shell : the story of the oyster in the Pacific Northwest

"There's a certain romance to the oyster industry of the Pacific Northwest. To most, it conjures images of men in oilskins, working from low boats and braving the elements to bring in the harvest: fresh, succulent oysters from the pristine bays and inlets of northern California, Oregon, Washington, British Columbia, and Alaska. Yesteryear's wooden tongs and hand-powered dredges have been replaced by state-of-the-art shellfish hatcheries and bioengineered broodstock. Still our love affair with the oyster, and our fascination for the men and women who devotedly tend to its beds, remain strong. Savory Pleasant Cove, Hamma Hamma, Dabob Bay, and Malaspina oysters from the Northwest are known as some of the finest shellfish in the world. Heaven on the Half Shell is the true story of oyster farming in the Pacific Northwest. Entertaining text and engrossing historic and contemporary photos present the efforts of pioneering aquaculturists, scientists, field technicians, oyster connoisseurs, and others who have shaped this unique industry. Eighteen oyster recipes round out this lively portrait of the bivalve we love best." The second edition will include the past twenty years of oystering history, which have seen dramatic changes in the uses of technology and challenges posed by pollution; will do more to highligh women in the industry; include additional coverage of contemporary tribal cultures around oystering; and include updates and new recipes throughout the text."