Why Do We Farm?

If you love oysters, you know they're more than just food. There's something about that first bite—the brine, the mineral richness, the way it brings you right back to standing in cold surf with salt spray on your face. Oysters ground you. They connect you to the ocean, to a memory, to a feeling you've been chasing.

But here's the frustration: most of the time, you have no idea how long your oysters have been out of the water. Two weeks? A month? That incredible just-harvested taste fades, and you're left settling for something that's just...not perfect. You miss out on what truly fresh actually feels like.

We started this farm to solve that problem—for ourselves and for fellow oyster enthusiasts who refuse to settle.

Frank, our son Logan, and I work Jakolof Bay's challenging waters to bring you oysters harvested to order and delivered within days. No sitting in 'live' tanks. No drying out under commercial refrigerator fans. Just fresh, chilled oysters still alive, still tasting like the bay they came from.

We farm using suspended gear in Jakolof Bay, where extreme tidal currents deliver massive quantities of phytoplankton while simultaneously trying to rip our gear apart. It's not easy—sometimes we get iced in, sometimes hurricane-force winds keep us from crossing the bay—but those same extreme conditions create oysters you can't get anywhere else.

Here's how it works:

1. Connect: Join our email or text list for harvest alerts

2. Order: Grab your oysters online when we announce (popular sizes sell out fast)

3. Pick up: Meet us in Homer, Soldotna, or Anchorage

When you taste one of our oysters—plump, clean, mineral-rich, harvested just days ago—you get that moment back. That sense memory of the ocean. That grounding feeling you've been missing.

The alternative? Keep settling for mystery oysters that never quite deliver. Or take one small step: sign up for our next harvest update and reconnect with what the ocean is supposed to taste like.