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.

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Will Peckham

was born next to an oyster midden before spending the first four years of his life on his parents’ trawler bouncing between Coastal Maine and the Abacos. It was then, that he fell hard for all things briny and beautiful. An economics degree from Middlebury and a few furious years on Wall Street sparked an interest in
business but didn’t douse a passion for pursuing the marriage of profit and purpose.

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Walker Lourie

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.

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Somewhere between the beach, the pretty girls, the oysters, and the booze, 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


Sustainable practices 

Making stuff uses stuff and puts different stuff back into the environment. That’s especially true for food production – the developed world produces food with high costs of carbon and nitrogen pollution, not to mention packaging waste, food spoilage, topsoil erosion, overfishing and a bunch of bad other stuff.

But we’re optimists, personally and professionally.


We plan to update this message as we get more empirically sophisticated, but for now just know that oyster aquaculture is one of the most environmentally responsible forms of protein production mankind
has ever adapted.

We use no food, no fertilizer, no pesticides and no antibiotics to grow our oysters, which graze on naturally occurring phytoplankton. A native species of New York, our oysters actually improve the water quality of our bays before we harvest them for you to slurp.

The following are a few ways our business is growing beyond sustainability:

Hatchery Stock:

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Our seed oysters come from shellfish hatcheries in New York and New England. Our stock is disease-free and does not out-compete native shellfish or dilute wild genetic lines. We don’t harvest wild oyster seed from open access fisheries on Long Island which ensures that our crop is
additive, rather than subtractive.

 

 

 

Energy Efficiency:

We grow and harvest our oysters with minimal carbon inputs. Over time, we’d like to measure our carbon footprint to inform our energy efficiency goals alongside the implementation of
renewable and hybrid technologies.

Packaging and Shipping:

We typically receive orders, harvest, and ship our product to the end user on the same day, eliminating food waste problems that sometimes plague perishable supply chains and enhancing product traceability for social benefit. Our DTC business in the Hamptons eliminates the use
of packaging entirely.

Human Resources:

All of our employees are part-owners of our operation. We have a shared vision of growing our business for the benefit of our consumers and the planet, and it’s important to us that every stakeholder shares in the upside that results from doing good & well.

Corporate and Environmental Governance:

This is #goals. We like to think of ourselves as donating 100% of our profits to the collective good, but we’re looking for ways to codify this ethos. Our focus is on 1% for the Planet, B Corp, and ASC Bivalve Certification, but let us know if you have other ideas.