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Aquafarm To Table: Georgia Grown Oysters Land On Kimball House Menu
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Georgia was once a leader in the oyster canning business, but the last cannery closed in the 1960s. In decades since, the local bivalves had a reputation as too wild, too muddy and too much work, so they didn't show up on a lot of menus.
In the past few years, however, a group of people attuned to the estuaries of Glynn, Camden, Liberty and McIntosh counties have helped revive the Georgia oyster — through farming. Their stories are the center of André Gallant's A High Low Tide: The Revival of a Southern Oyster.
On Second Thought host Virginia Prescott speaks with André Gallant and Bryan Rackely.
Gallant joined us with more on the past, present and future of Georgia's oyster industry. Bryan Rackely, co-owner of Kimball House — a Decatur restaurant where oysters — also joined the conversation about these briny bivalves.
Previous coverage | On The Water: Farming Oysters On The Georgia Coast
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