In this episode we travel to Tomales Bay in California to meet farmers Terry Sawyer and John Finger at Hog Island Oyster Company. They are joined by Chef Stuart Brioza from State Bird Provisions and The Progress, and scientists Sarah Lummis from UC Santa Cruz and Sarah Newkirk from The Nature Conservancy to talk about their collaborative efforts to research the relationship between eelgrass and oyster farms. Brioza, Sawyer, and John also share a simple recipe for grilled oysters.