Part 1 - On the Souris River in PEI 

There is nothing like eating a super fresh oyster. But eating one straight from the water it's grown in, is magical. One can only get this experience on a farm, and PEI has some of the best in North America.

A cold, wet spring has set back the major planting of PEI’s largest land crop: potatoes. So the farmers' tractors were out in full force tilling the rich, red soil late into the evening upon our arrival....

Dads love to shuck

And this Papa Shucks duo is a perfect ten. On the grill or on the half shell, Dad will dig this Father's Day gift. East Beach Blonde from R.I. has a deep cup, and a crisp, understated brine with a buttery, mineral finish. Shipwreck Select from PEI sports a dangerously good brine, followed by a sweet,...

Fire it up

When Memorial Day weekend rolls around here in the northeast and the days are waxing longer, we are nothing short of ecstatic to remain outside, light a fire and...well, grill everything.

Bring on the cookouts, and make some room on the grill for sustainable treats from the sea.

For Memorial Day:  BBQ Oysters

In a pan:

• Sauté a bit of butter
• Minced garlic
• Few drops of your favorite hot sauce
• Spritz of lemon juice 

• Place oysters cup up on the grill (so the liquor...

Monica Lo of Sous Weed makes magic with oysters in Taiwanese Street Food

We recently sent some of our favorite west coast oysters: Chelsea Gems to our very talented and lovely friend Monica Lo, photographer, chef, creative director and cannabis advocate. Whether she's cooking or shooting, (usually both at the same time!) Monica makes magic across multiple mediums, and we're always thrilled to see what to-die-for masterpiece she has up her sleeve. This time she made 

Move over tacos. Let's ceviche.

• ¼ diced red onion
• 1 finely diced tomato
• ½ green bell pepper, finely diced
• ½ tablespoon finely chopped cilantro
• 5 limes, juiced
• ½ tablespoon oil, sunflower or light olive oil
• Salt to...