Oyster Shell Recycling!
Update: Due to anticipated weather, this event has been moved to the 18th.
One of our 2015 30 in 30 winners was the Virginia Oyster Shell Recycling Program (VOSRP). They collect used oyster shells from Virginia businesses and use them to restore oyster beds on our waters. They planned to use their grant to buy materials to do more of that, including buckets emblazoned with “Don’t Chuck That Shuck!” Clever. We like it.
We got a note the other day from Todd Janeski, Director of VOSRP, VCU Center for Environmental Studies, Department of Life Sciences and Rice Rivers Center. A mouthful, we know, but OYSTERS!
Here’s what he said, and it sounds darned tasty:
“Folks–I am sending an update on the Oct 4 Slow Food RVA benefit for the VA Oyster Shell Recycling Program (VOSRP). Lots of news to share…
This event is of critical importance. To continue the collection of oyster shell we are trying all means to generate funding. If we are unable to continue funding, we will be scaling back operations, significantly.
In 2014, with your help, we collected more than 50,000lbs of shell from the Richmond market and when returned to the Bay, seeded with baby oysters, we are returning more than 11 million oysters to the VA portion of the Chesapeake. We recently hauled almost 6,000lbs from Charlottesville.
We hope you will agree that encouraging attendance to this benefit is in the best interest of all of us.
We are keeping our Web updated with all the menu details on our six fantastic Chefs, Seven Oyster Companies (representing the Seven VA Oyster Regions).
We will have VA Wine from First Colony and King Family, VA Beer from Ardent Craft Ales and Lickinghole Creek Craft Brewery and VA Cider from Foggy Ridge Cider! We are updating by the minute!
We have SOLD OUT of one of our two oyster tasting events. Get your tickets before they are gone!
Those chefs include:
-Brittanny Anderson, Metzger Bar and Butchery (Richmond)
-Walter Bundy, Lemaire at the Historic Jefferson Hotel (Richmond)
-Donnie Glass, Public Fish and Oyster (Charlottesville)
-Ed Gross, Virginia’s Executive Mansion (Richmond)
-Mike Ledesma, Richmond Restaurant Group (Richmond)
-Joe Sparatta, Heritage and Southbound (Richmond)
Also a whole, roasted heritage Hog Island Lamb, raised at Seven Spring Farm.
This event will feature all seven of Virginia’s oyster regions
-Region 1: Shooting Point Oyster Company
-Region 2: Grand Pearl Oysters of Shore Seafood
-Region 3: Ruby Salts Oyster Company
-Region 4: Windmill Point Oyster Company
-Region 5: W.E. Kellum Oyster Company
-Region 6: Big Island Aquaculture/ Vogt Oyster Company
-Region 7: Joyner Brothers Oyster Company
We will be joined by Five Time World Champion Oyster Shucker Deborah Pratt and Virginia State Champion Clementine Macon-Boyd.
Follow our updates, including menus, please follow our web.”