And This is Frank's Overseas Office

Transient

     The boat is a Chesapeake, a classic oyster boat Frank brought down from the north seven years ago because the waters in South Carolina are far superior for growing oysters. What makes these waters superior? Northern waters are not as pure as these waters. Frank says that “Where oysters are grown up in the Chesapeake Bay -- or anywhere else in the East Coast and a lot of places in the Northwest -- pollution is a big issue. A little bit of rain and you’re shut down. The density of the population there has really led to an environmental crisis. 

     “The Lowcountry is the most unique environment in America. Our oyster farm is in an estuary that’s 65% salt water. We have 7-foot tides twice a day that bring this good, clean ocean water into our estuary. We don’t have any fresh-water rivers pouring contaminants into our environment from cities many miles inland. Here we just have the ocean washing in and washing out. And that gives us a real, salt-water environment that our oysters thrive in. We are able to grow a real, briny oyster here.”

     Just how special  are Frank’s Single Lady oysters? Frank says that “When you slurp one of our oysters, the first thing you taste is that beautiful, clean ocean. You can taste the place. Of all the people who’ve tried our oysters, the typical comment is: “The best oyster I’ve ever eaten.”

     It’s in the R months when Frank works on his overseas office. Summers are for growing oysters. The R months are for harvesting. You can’t buy Frank’s oysters in the summer. But from September to April, this is America’s best-tasting oyster. Guaranteed!