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Apr 25th, 2012

Six and Going Strong


Lineage Restaurant holds a special place in the hearts of Island Creekers. Chef-owner Jeremy Sewall is not only a business partner and chef at the Island Creek Oyster Bar, but he’s been a close friend to a number of us for years. In fact, he was the first chef to ever visit and take a tour of Island Creek almost 10 years ago – he’s been bringing his entire restaurant […]

Apr 17th, 2012

Growing Up, Growing Oysters


In the ever-unfolding story of Island Creek, Duxbury has been the setting for quite a bit of growth. We’ve grown clams. We’ve grown oysters. We have a growing business. What most people don’t know is that this small community has also been the backdrop for growing up–most of us from small, rowdy children into something that at least resembles adulthood. Last week I went running during my lunch hour.  I […]

Feb 27th, 2012

Looking for the best seafood in the country? Try Chicago.


There’s no question that Duxbury has access to some of the freshest seafood you could ask for. With a bay in the backyard, dinner can be hauled up in the afternoon and on the table in minutes flat. But on a recent journey to the Midwest, as far away from an ocean as you can get in this country, Skip and I ate some of the best seafood we’ve had […]

Feb 24th, 2012

The Journey


One of the questions I’m most often asked is “What do you like the most about working at Island Creek?” Fair question, right? Maybe it’s the copious quantities of oysters, maybe it’s the amazing people here, or the amazing chefs we work with.  My answer every time is that no two days are ever the same; that is what I love the most about my life at Island Creek. Take […]

Feb 10th, 2012

CSF’s: Community Supported Fisheries

Giant Trevally

When Bon Appetit names something the “#1 trend for 2012,” you know it’ll be big. Which is why we’re psyched to discover that they, and so many others, are getting on board with Community Supported Fisheries. Similar to vegetable CSAs, CSFs are subscription-based services that bring fresh seafood right from the docks directly to consumers (a set up we’re pretty familiar with ourselves). The beauty of these programs is that they’re helping […]

Feb 8th, 2012

Giants Superbowl Victory Makes Life at ICO Difficult for All


When Skip came up with the Patriot Oyster he established that Island Creek Oysters was a firm supporter of The New England Patriots. In the past we have participated in tailgating events at Gillette Stadium, and attended games in full Grundens gear in an attempt to combat the brutal New England weather. On February 3, 2008 ESPN viewership in Massachusetts reached record lows. Four long miserable years later we finally had […]

Feb 3rd, 2012

On Shucking Knives


People have been eating oysters for thousands and thousands of years.  Dishes like Chef Keller’s Island Creek Oysters and Pearls make it easy to forget that somewhere, many eons ago, some poor sod had to figure out how to open the damn things.  Joe Neanderthal must have been pretty hungry to schlep the wife and kids out to the nearest oyster reef and start smashing shells open only to have […]

Jan 26th, 2012



We talk a lot around the farm about the business of oysters. It’s the hat I wear, and just like we are students of farming, we are students of business. What makes our little bi-valves such a fascinating business is how dynamic it is. From the supply side to the demand side, there is a whole lot that goes in to getting that small flake of pepper all the way […]

Jan 24th, 2012

Horndogs. Not Corndogs. Horndogs.


I found some eggs on my nursery racks a couple of weeks ago.  They were pale green, perfectly round, and about a millimeter or two in size.  They were stuck together in amorphous masses, about the size of a quarter, and nestled within clumps of red algae.  We find these eggs every winter and I’ve always wondered what they were.  Bill, Pogie, Skip, Gregg, and I have collectively agreed that […]

Jan 18th, 2012

How Do You Eat Your Oysters?


I spent this past weekend down in Houston, TX and had the opportunity to taste oysters with about 160 Southerners. It was the first time I’d gotten a good look at Texas oyster culture — though I’d visited dozens of times when my family lived there, I’d never visited any Houston-area oyster bars — and let me tell you: Texans absolutely love their oysters. Except, they’re not exactly loving their […]