A History on the Half-Shell

Photo by Michael Woolsey
A just-harvested Sweetwater oyster.
Photo by Michael Woolsey
John Finger (left) and Terry Sawyer (right) of Hog Island Oyster Co.
Hog Island’s mineral-rich artisanal salt is harvested by hand from the Tomales Bay.
Photo by Michael Woolsey
Max Rintoul, director of quality assurance for Hog Island Oyster Co., surveys the seaweed harvest.
Photo by Michael Woolsey
Sorting through the morning’s oyster harvest.
Photo by Michael Woolsey
Petaluma’s pickup window sells the day’s fresh catch.
Photo by Michael Woolsey
The fresh, salty flavor of Tomales Bay is subtly revealed in the oysters that grow there.