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Apr 4, 2017

When we see the menu in an oyster bar, we see a list of sources of oysters from across the globe. Usually we order a couple each from different sources. But Florida oyster farms are not likely on the menu – yet. Where restaurants and markets obtain their oysters from matters – in taste, price, access, and economic development.

Listen to Green Connections Radio host Joan Michelson’s fascinating discussion with oyster farming entrepreneur (and former long-time radio industry executive) Kay Olin, who moved back to Florida with her husband after leaving radio and discovered the joys and economic development benefits of oyster farming.

You’ll learn a lot about oysters and farming them that is a business lesson, as well as a lesson in one of the world’s favorite delicacies:

  • Where oysters you find today come from – and why it matters.
  • How this innovative oyster farming technique works to breed better tasting, cheaper oysters – and zillions of them.
  • How oysters clean the water they live in, almost magically.
  • The business model for oyster farming and how its bringing economic development back to the Florida gulf.

To learn more about Kay Olin, Panacea Oyster Cooperative and Green Connections Radio, go to

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