High Country Life

Hank’s offers daily oyster selections (prices vary), peel-and-eat shrimp, jumbo lump crab cocktail, and Choptank Sweets from Rappahannock Oyster Company as part of its varied seafood menu.

Kaplan’s operation at Bolivar Peninsula had seen ideal conditions since Lomax seeded her oysters last fall, quickly reaching two and a half inches to harvest them for harvesting.

Cape Hatteras Oyster Company

Fresh oysters are best when consumed directly off of their source; which is why mid-October to April is the ideal period to indulge in these delectable bivalve mollusks on coastal getaways. Enjoy them raw or steamed; these delectable bivalve mollusks make delicious appetizers or satisfying dinners – great ways to bond over shared experiences with friends while recycling shells can ensure there will be enough oysters in future harvests! Additionally, recycling shells will ensure future oyster production.

The Belters established their company on Hatteras Island after moving there in 2010. As father-son duo, they collect wild oysters in Buxton Village which lies between Atlantic Ocean and Pamlico Sound waters, then plant them into bags so they may grow large before being shipped off to restaurants in North Carolina for sale. Furthermore, The Belters often take part in festivals to promote their business.

Cape Hatteras Oyster Company also sells their oysters at local seafood markets such as Fulcher’s Seafood. Chefs and fishmongers alike can find these locally farmed shellfish through Fulcher’s Seafood’s Belters’ Branded Oyster Program; which helps reduce costs while simultaneously building relationships among chefs and fishmongers alike. In addition, they strive to learn new techniques from other farmers by attending symposiums.

N SEA Oyster Company produces craft sustainable oysters that capture the flavor and essence of North Carolina while leaving minimal environmental impact. Their award winning Dukes and Divine Pines of Topsail oysters can be found across restaurants nationwide.

This farm offers tours of its oyster beds on Roanoke Sound’s sandbar. These oyster beds are protected by an island barrier and provide the ideal conditions for growing oysters. Plus, visitors can sample some delicious oysters here! The farm boasts firm texture meat with crisp ocean brine flavors and mineral undertones for their mineral undertone finish – offering visitors an enjoyable tasting experience at Roanoke Sound Oyster Farm!

N SEA Oyster Farm and Restaurant of North Carolina is unique, in that they grow and harvest all their own farm-to-table ingredients for an authentic Tide to Table picnic experience. Enjoy fresh local seafood dishes alongside craft beer or wines from their selection as well as farm-fresh bread and desserts served fresh from the farm!

Slash Creek Oyster Farm

Mandolin stands out among Triangle restaurants by being honored as one of America’s 50 Best Restaurants and offering hyper seasonal cuisine that features seafood from North Carolina producers and their farm-to-table dining experience. Owner and Chef Sean Fowler of Raleigh works closely with artisan producers from all across NC to craft hyper seasonal menus with whole animal butchery as part of his farm-to-table experience; his menus feature fish from coastal waters as well as shellfish harvested by local fishermen and farmers as well as produce grown on his Mandolin Farm located just north of Chapel Hill.

At this restaurant, their seafood comes from all over the region and their raw bar offers daily selections of oysters (prices may vary), peel-and-eat shrimp ($12 for quarter-pound up to $36 per full pound), and jumbo lump crab cocktail with apple and ginger mignonette mignonette jumbo lump crab cocktail are just some of their highlights. Plus they feature local wines and craft beers!

Slash Creek Oyster Farm on Hatteras Island provides an incredible insight into sustainable oyster farming. Owned and run by Spurgeon Stowe and Katherine McGlade, these business partners possess a deep knowledge of their area’s ecosystem which they will gladly share during tours of their five-acre oyster farm.

Triploid oysters, which are sterile and do not waste energy reproducing like fertile ones do during summer months, reach market size quicker while staying firm and plump compared to their fertile counterparts. You’ll find their oysters at several Outer Banks restaurants and seafood retail shops.

Slash Creek Oyster Farm produces salty oysters due to the unique environment in which they’re raised. Situated on a narrow strip of land in Jarrett Bay near an inlet with higher salinity waters, providing Slash Creek oysters with their distinct taste.

McGlade and her husband sell their oysters under the brand Slash Creek Oysters. Local restaurants and distributors – such as Risky Business Seafood in Hatteras and Coastal Provisions Oyster Bar & Wine Cafe in Southern Shores–are carrying them. In 2020, they became available through North Carolina Oyster Trail administered by N.C. Coastal Federation/NC Sea Grant/NC Shellfish Growers Association – another way of selling them!

Smith Oyster Company

Ryan and Julia Smith own and run Signature Oyster Farm in Katama Bay on Martha’s Vineyard. Like other small-scale oyster farmers, their livelihood was devastated by the pandemic; yet their generosity and investment in their community have never faltered throughout this challenging year. Their story offers insight into all the trials associated with operating a delicate business dependent on shellfish to survive.

The Smiths take great pride in growing and selling oyster seed from their Nandua Creek beds to dealers around the country. Additionally, they produce value-added products like “lightly breaded and crisp” oysters wrapped with bacon – which were an instant hit when introduced at Boston Seafood Show! Their signature briny taste combines perfectly with chewy texture.

While many perceive oyster farming to be an effortless means of earning income, in reality it requires significant labor. The Smith family dedicate themselves seven days per week to keeping their operation up and running, using their boat to inspect each oyster individually for size and health issues – there are three classes to care for in total and any leftover oysters can go back into the water to provide recreational shellfishing opportunities.

Lowcountry cuisine stands out from other southern cuisine with its focus on seafood-heavy dishes such as shrimp and grits, oysters on the half shell, crab soup and one-pot meals featuring oysters, fish or rice. Chef Frank McMahon of Hanks in Charleston and Columbus has worked to ensure Columbus menu reflects this diverse culinary legacy of Lowcountry.

No matter your taste in food or level of interest in culture and history, this book is an essential read. With colorful anecdotes, eye-opening scientific facts and gorgeous visuals that celebrate how oysters have inspired chefs, painters, writers as well as providing financial stability and ecological benefits in communities across the world – it all makes this read all the more intriguing!

Under Canvas Adventures

Under Canvas Adventures has made an effort since opening their first camp near Yellowstone in 2012 to foster meaningful connections between extraordinary places. Now operating 11 safari-inspired camps nationwide as well as luxury outdoor resort brand ULUM, each location of Under Canvas Adventures strives to offer unique experiences to its guests from food and drinks through adventures to on-site programming and more.

Backroads, the world’s leading active travel company, and Under Canvas have joined forces to offer unique ways of experiencing nature by teaming up on glamping adventures over the next two years – tripling them over time. Starting in Utah’s majestic rock formations and canyon vistas and ending up at Tennessee forests with wildlife; travelers will experience amazing Backroads active adventures during the daytime before retreating back into Under Canvas tents at night for an unforgettable stay!

Paradise Valley Glamping Resort in Montana has gained even more recognition with the opening of their glamping destination on 50 acres of picturesque ranchland. Secluded yet family-friendly camp offers over one mile of riverfront access for unparalleled fly fishing, river float adventures, hiking and horseback riding experiences for guests.

Guests will sleep in safari-inspired tents outfitted with plush king-size beds and cozy decor, complete with solar powered amenities such as West Elm furniture, gourmet dining with culinary innovation, premium brand partnerships such as Lululemon athleticwear and Sun Bum sun products, as well as complimentary camp programming and adventure experiences.

Additionally, this new location will feature a full-service restaurant with outdoor dipping pools and patio seating, along with various zentastic activities like crystal sound baths, paint nights and plant medicine walks.

Hank’s will bring to Columbus the same authenticity it has brought to Charleston for over 30 years with their menu featuring classic Lowcountry shrimp and grits, popcorn conch, and lobster deviled eggs – among many other offerings.