As the summer season approaches, so too does the peak time for enjoying oysters in Philadelphia.
This weekend, oyster enthusiasts have an exciting opportunity as the Partnership for the Delaware Estuary (PDE), an environmental nonprofit dedicated to protecting the Delaware River and Bay, joins forces with Oyster House’s Shuckfest, an annual oyster celebration.
The festival will take place on Sunday from 12 to 3:30 p.m. at Liberty Point at the Seaport Museum, where attendees can indulge in freshly shucked oysters while contributing to a sustainable cause.
For the first time at Shuckfest, every oyster shell used during the event will be recycled, thanks to the collaborative effort between PDE and the restaurant.
The PDE has been expanding its oyster shell recycling program for nearly a decade, collecting used shells from local establishments and repurposing them to create beneficial reefs in the Delaware River.
Leah Morgan, assistant manager of estuary science at the PDE, emphasizes the ecological importance of this initiative, saying, “The reef itself is also very good at protecting the coastline from all of those risks, like storm surge, coastal flooding.”
By returning these shells to their natural habitat, the program not only fosters the growth of new oyster populations but also enhances water quality and shoreline resilience.
During Shuckfest, local oyster farmers will be showcasing their products, with each farmer bringing approximately 800 oysters, culminating in a total of around 10,000 oysters available for tasting and learning.
Sam Mink, owner of Oyster House and festival organizer, described the event’s scale, noting that there will also be oysters designated for a shucking competition and a ‘how to shuck’ table.
As the PDE breathes new life into Philadelphia’s waterways through the oyster recycling program, it’s worth noting the initiative’s impressive growth since its inception in 2016.
Last year alone, the program collected an astonishing total of 134,482 pounds—over 67 tons—of oyster shells, marking a significant increase from just seven times the amount collected in 2020.
Ken Williamson, an oyster restoration specialist at the PDE, has become a familiar face around town as he manages the collection process.
Weekly, he journeys to various restaurants, loading barrels of shells into his Chevy Silverado for transport.
Williamson’s work has not gone unnoticed, sparking conversations and connections with locals he encounters during his rounds.
“Parking with a big truck full of oysters is no joke,” he humorously shared.
Once collected, the shells undergo a six-month curing process that exposes them to the elements, allowing nature to clean them.
Morgan elaborated, “During this curing process, the shell is exposed to the elements,” which helps ensure that the shells are biologically secure before they’re reintroduced into the waterways.
These shells serve as valuable components of a reef, supporting not only local oyster populations but also diverse marine life.
“The shell itself is a really great substrate for baby oysters,” Morgan explained.
The life cycle of oysters comes full circle as larvae attach to these recycled shells, growing into mature oysters that can be harvested and used to create more reefs when their shells are returned to the program.
The PDE’s oyster recycling initiative underscores that seafood consumption can be a sustainable practice, a fact that Bryan Szeliga, owner of Fishtown Seafood, passionately believes in.
Since its inception, Fishtown Seafood has been a strong supporter of the recycling program, working closely with the PDE to expand its reach into new restaurants.
Szeliga encourages locals to view seafood consumption positively and advised against letting negative narratives deter them.
“Earth is covered by roughly 70% water, and only 18% of the animal proteins we consume come from the ocean,
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