Oysters, yes. Crabs? Definitely. When it comes to shellfish, the Chesapeake Bay abounds with delicious options to satisfy local seafood cravings. But for more than 80 years, local scallops haven’t been a part of the region’s offerings. In 1933, a deadly hurricane and disease outbreak decimated the bay’s scallop population. Now, a local oyster company is hoping to resurrect the Chesapeake scallop – one harvest at a time. Kojo discusses their efforts.


  • Tim Carman Food Writer, The Washington Post
  • Ryan Croxton Co-founder, Rappahannock Oyster Co.

Rappahannock Oyster Company revives Chesapeake scallops

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