Hog Island Oyster Company's oysters show signs of ocean acidification in Tomales Bay
SEAFOODNEWS.COM [NBC Bay Area] by Joe Rosato Jr. - September 12, 2014
On a clear, crisp day in the tiny West Marin town of Marshall, clusters of visitors to the Hog Island Oyster Company feasted on raw oysters with an elaborate array of fixings. Barbecues were lined with shellfish as picnicking diners dripped exotic vinegars and other sauces onto the shells.
Not far away, in a rustic wooden shed tucked among the bubbling oyster tanks, scientist Tessa Hill stared into a computer screen – the technological implement standing in contrast to the quiet bay surroundings.
SF Working to Upgrade Aging Sewer System
“We’re helping the oyster company monitor the water that’s flowing over these oysters,” Hill said, gesturing to a set of plastic pipes carrying water from the nearby Tomales Bay into the company’s gurgling tanks...
To Read Full Story Login Below.