With Restaurants Closed, Bay Area Farmers Are Now Trying to Sell Direct to Customers | Eater SF

"I see that Hog Island Oyster Company grows nearly three million oysters a year in Tomales Bay, sources another three million from smaller coastal farms, and harvests about 60,000 to 70,000 oysters a week, with the majority normally going to Hog Island’s own restaurants and select spots like Hayes Street Grill and the Progress; now selling only about a tenth of their usual volume, their hatchery-and-farm operation (starting from one-millimeter seeds planned a year and three months ahead) is filling up and risks a summer surplus of medium-sized oysters, so they’ve opened a new Larkspur takeout-and-delivery location selling clam chowder, grilled cheese, fresh shellfish, tinned fish, meal kits and batch cocktails, and are, as a last-ditch tactic, launching national online orders in compostable boxes despite concerns about carbon footprint—an almost “sad second Christmas” for oyster fans." - Becky Duffett