What should one do with millions of empty shells after the oysters have been shucked?

For many centuries individuals just threw their empty shells aside, forming hill-high mounds, known as middens, to mark their local feasting sites.

Later generations would grind up their oyster shells and use them to pave Roman roads or to decorate courtly French flowers beds.

The Victorians used their snow white shells to make buttons – buttons still worn traditionally on chef jackets.

Taylor Shellfish is able to supports cuisine in a different way – one linked to the modern understanding that sustainability is a vital concern to contemporary chefs.

Taylor dries their empty shells outside, letting the Northwest’s rain and sunshine clean the shells naturally. Two years later, the shells are sorted. The shells are then placed in special tanks where millions of oyster larvae are released.

After the larvae have attached to the recycled shells, they are both carefully returned to Taylor Farms’ sheltering bays and inlets. There the developing oyster seed or “spat” happily grow to savory restaurant size in their watery “home sweet home”.