Grundens Presents: Hog Island Oyster Co.

Nestled in the stunning Tomales Bay about 50 miles north of San Francisco, Hog Island Oyster Company is a truly unique farm to plate experience. Partnering with a number of local and state organizations such as the Nature Conservancy and NOAA, Hog Island Oyster Co is at the leading edge of sustainability like being the first B Certified Shellfish company in America and a California Benefit Corporation.

Growing several different Oysters species from seeds in their Humboldt Bay nursery, the oysters spend anywhere from 12 months to 3 years growing to adult size in Tomales Bay. Little known fact- a single oyster can filter up to fifty gallons of seawater per day as they feed on natural minerals and nutrients provided by mother nature. Once harvested, the oysters spend 24 hours in a UV filtered spa (yep, you read that correctly) to ensure every oyster is fresh, clean and the highest quality. Then, and only then, do you get to experience the exquisite taste of a Hog Island Co. oyster in one of their 5 different locations scattered throughout the Bay Area.

Join us and meet their founders John Finger and Terry Sawyer together with some of the crew from Hog Island Co. to hear their unique story.

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