Aquafarm To Table: Georgia Grown Oysters Land On Kimball House Menu

Georgia was once a leader in the oyster canning business, but the
last cannery closed in the 1960s. In decades since, the local
bivalves had a reputation as too wild, too muddy and too much work,
so they didn't show up on a lot of menus. In the past few years,
however, a group of people attuned to the estuaries of Glynn,
Camden, Liberty and McIntosh counties have helped revive the
Georgia oyster — through farming. Their stories are the center of
André Gallant's A High Low Tide: The Revival of a Southern Oyster .