It’s Story time!
Pair this one with a #Chablis. This is a little #inspiration in a time when we need it most.
Last month a small family owned oyster farm in Washington State had to think fast. Due to the Covid-19 closures of all the restaurants they found themselves without any sales, a family to feed and hundreds of oysters.
What did they do? They got #innovative.
Jane and Jamie are no strangers to hardship. They began growing oysters in 2004 after falling in love with the land and water that surrounded their cabin in the woods. Over the years through much trial and error, they developed a system to grow oysters that could stand up against the strong winds and harsh environment of Hood Canal while maintaining their commitment to environmental sustainability. Their farm is 100% organic and GMO free.
In April, they used their social media following to announce an idea they came up with called, “Oyster Pop-ups” where people could order directly from their farm and pick up at one of the Seattle/ Tacoma area locations they arranged among friends and colleagues. It was a success!
Pacific Northwest families had access to oysters that had been harvested from the canal just hours before by farmers themselves. No time spent sitting in an ice cooler or being flown across boarders before being served. It doesn’t get more fresh then that, does it? Hello #FarmToTable lovers!
Don’t know how to shuck an oyster? “It is a lifeskill here in the Pacific Northwest”, says Jane. And one skill she is always eager to share. She taught me when I visited their farm in 2018. I brought a bottle of Chablis 1st Cru. We shared it together after Jamie showed me the farm’s unique system for moving the oysters in their cages in the water. We dug for clams too and I was in seafood heaven that weekend! Visiting their farm was one of the most memorable and inspiring experiences for me that year.
I spoke with Jane and Jamie this week who recounted their experience with the Oyster Pop-up to me. Jane is a personal friend and one I keep in close contact with. We have connected a lot during the pandemic lockdown to share experiences in navigating the rapid changes to our industries.
She was moved when she spoke with several local out of work chefs who showed up to purchase their oysters. They had heard about the pop-ups and wanted to share their own recipes with other costumers and the farm. The feedback was emotional. Many of them had similar perspectives, that being given the opportunity to just be “creative” with food again was something not only fun but a way to heal in a time when the only thing certain is uncertainty.
Food and wine is tough business right now. But is it one of the few that possesses a core value in sharing with one another. Let’s keep this up, ok? Forging partnerships and connecting with your costumers right now is essential. Social Media is a power tool.
Pour a glass of wine, shuck an oyster and live in that moment. It is that moment that makes life worth living.
Connect with Jane & Jamie directly through there Facebook Page: Washington State Seafood , Instagram @wastateseafood or Website
Jane and Jamie are partnering with local Washington State wine producer, Almquiest Winery for an “oyster drop” on Mother’s Day. Pair local wines and oysters if you are in the Seattle area.
