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A nutritious way to help save the ocean is by eating oysters. Massachusetts’ burgeoning oyster aquaculture farms are providing jobs, habitats for marine life, cleaning action by filtering water, and as oyster reefs protecting estuaries and our residential communities from extreme weather events. Oyster reefs managed as a sustainable resource in concert with other ocean users provide billions of dollars to the economy. So, eat up me Hearties!
And raise a glass. With so many delicious oysters from farms in Massachusetts, the question remains, what to drink with oysters? Survey the tastes and aromas of both red and white wines from the Red House Restaurant to discover what you like best to accompany chilled oysters.
Kaitlyn Carpenter, Ocean River Institute Summer Intern, will give a short illustrated talk about oyster farming. Kaitlyn splits her time with the Ocean River Institute and working for an oyster farm. Kaitlyn is a recent graduate of the University of Rhode Island with a major in marine affairs.
Tickets are $45 per person. Ticket sales benefit the Ocean River Institute including our ability to pay interns $16 an hour. The more we raise, the more hours Kaitlyn may work (and we’ve got some work to do for cleaner oceans.) Another benefit that pairs well with oyster consumption. Bravo bivalves!
Space is limited, to make a reservation please write Rob Moir at email@example.com