Narragansett Bay and Rhode Island's salt ponds are home to dozens of oyster farms, averaging fewer than 5 acres each. From the shore, you may see only buoys demarcating the location of the oyster cages on the seafloor, or you may see floating cages bobbing in the waves. If you've ever wondered how these operations work, how long it takes an oyster to grow from seed to maturity to end up in a local raw bar, or what the difference is behind the many different oyster names you see on a menu, this virtual tour of the Butter & Brine Oyster Farm off Hog Island in Narragansett Bay is for you.
In this video, Kyle Hess, owner of Butter & Brine Oysters, describes the process of growing oysters, some of the reasons growers use floating gear, the role oysters play in their environment, and the satisfaction he gets from growing a food that customers love.
Produced by Nicholas Curci, Monica Allard Cox, Emily Gordon, and Abbey Greene