Who We are
It all started on Fishers Island’s Isabella Beach in 2015. Founders Will Peckham and Walker Lourie sat on the sand in early September after a long summer. Somewhere between the beach and the oysters Will and Walker hatched the idea of starting an oyster farm of their own – of updating tradition, farming regeneratively, and doing good & well.
They couldn’t kick the idea.
West Robins Team
Walker grew up in Vermont, passing his days catching bugs and skinning knees. Eventually trading snow for salt, he landed a fateful summer internship at Woods Hole Oceanographic Institution while studying at Hamilton College. Five days after submitting his thesis on the impact of global warming on crassostrea virginica, he showed up in boots to the Fishers Island Oyster Farm.
Will was born on the banks of the Damariscotta River and spent the first four years of his life on his parents’ trawler bopping between Coastal Maine and the Abacos. It was then that he fell hard for all things briny and beautiful. An economics degree from Middlebury, a fateful conservation finance internship in Montana and a few furious years on Wall Street sparked an interest in business but didn’t douse his passion for pursuing the marriage of profit and purpose.
James grew up in Mystic, Connecticut and nurtured an interest in food systems and sustainable development at Colby College. After working on the Fishers Island Oyster Farm, James conducted a tour de force of the New York oyster scene behind the shucking stations at the Grand Banks, Cull & Pistol and Greenpoint Fish & Lobster. James is an excellent resource for discerning chefs and Hamptonites interested in serving and enjoying our oysters in all forums. He moonlights as an itinerant dark horse on the professional oyster shucking circuit.