Frank Roberts A Passion for Cultivating Oysters

       Oystering is in Frank Roberts’ DNA. His ancestors began harvesting oysters in the wild in the Chesapeake Bay in the 1700s, where the bivalve mollusks were once so prolific that they could filter and purify all of the water contained in that bay in just two days. Frank says that each 3-inch to 4-inch oyster can filter up to 50 gallons of water a day, so oysters are a key to maintaining a healthy coastal ecosystem...

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