Aw shucks! We care a heap about sustainable food here in the Pacific Northwest. Luckily, we have some of the freshest waters, as indicated by the health of the lowly (yet oh so delicious) oyster.

This week we wade into a conversation with Lissa James Monberg, Vice President of Shellfish at Hama Hama Oysters. Lissa's family has been stewarding the waters of the Salish Sea for six generations, tending to a microclimate that breeds some of the freshest bivalves you've ever dipped into cocktail sauce.

We'll talk shellfish biology, sustainable farming practices, proper shucking technique (for the "oyster curious") and discuss why the lowly geoduck... isn't a duck at all. 😳

You don't need to be a supertaster to slurp up this convo... bon appetit!

Follow Hama Hama on social @hamahamaoysters or order their fresh oysters on their website.

Follow us on social @seattlenorthcountry (tag us!) and get more great travel inspo on our website.

This episode's cover photo: Garrett Grove