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In Greenport, N.Y., about 100 miles outside of New York on Long Island, Mike Osinski farms oysters on the upper reaches of the Peconic Bay. His bivalves, called Widow's Holes after the pond outside of his house, end up on the menus at some of the city's best restaurants. One of these, the Mermaid Inn, organized a trip to Widow's Hole earlier this week to shed some light on "Everything Oysters": how they're farmed, harvested, shucked and, most importantly, eaten.
Osinski, a former computer programmer who started his Widow's Hole Oyster Company in August 2004, proved an amiable and knowledgeable guide, regaling his students with oyster history while his three Labrador retrievers lolled about near empty oyster cages and the Shelter Island ferry cut a lazy swath through the Greenport Bay waters once home to no less than 30 oyster companies.
