On Second Thought For Wednesday, May 22, 2019

Georgia was once a leader in the oyster canning business, but the
last cannery closed in the 1960s. In the past few years, however, a
group of people have helped revive the Georgia oyster — through
farming. André Gallant , author of A High Low Tide: The Revival of
a Southern Oyster , joined us with more on the past, present and
future of Georgia's oyster industry. Bryan Rackely, co-owner of
Kimball House — a Decatur restaurant where Georgia oysters are now
on the menu — also joined the conversation about these briny
bivalves.