As the wild oyster population resurges, there is an added bonus — our waterways are getting cleaner. Mladen Antonov/AFP/Getty Images hide caption
oyster farming
Capers Blades "singles on a half shell" oysters grown by farmer Dave Belanger (aka Clammer Dave) in Capers Inlet, S.C. David Malosh/Bloomsbury hide caption
A plate of Sweet Jesus oysters grown in Chesapeake Bay by Hollywood Oyster Co. in Hollywood, Md. Katy Adams/Courtesy Clyde's Restaurant Group hide caption
What they pull up is discouraging. Normally, 30 seconds under water would bring up a cage full of mostly healthy oysters. This time, Jimmy Bloom pulls up a cage that is barely one-third full. And it's haul is a mix of broken, chipped, meatless oysters. Jeff Cohen for NPR hide caption