Noah travels to the tiny town of Marshall, on Tomales Bay in northern California, to learn about the Hog Island Oyster Company. John Finger and his colleagues lease ten acres of waterland in the bay and grow oysters, mostly for the restaurant trade in San Francisco, to the south, where the Hog Island brand is well-known. Hog Island plants oyster spat in mesh bags that are washed by the tides, and after two years it's harvest time. Every day the workers ride out to check their crops, only their riding in a wooden dory, instead of a pick-up truck. IN STEREO.
Copyright 1996 NPR
