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The Chesapeake oyster is rivaled perhaps only by the blue crab as a signature native food of our region. But the oyster population plummeted over the past century, reversed only recently by restoration efforts. That's good news for those in the culinary world who predict an oyster renaissance. We speak with an oysterman, a chef, and others about the future of the bay oyster.
Timothy Devine, owner of Barren Island Oysters in Hooper's Island, Md., walks us through the life cycle of an oyster, from the Chesapeake Bay to your table. Filmed, edited and produced by Ryan Mixson.