This week we join Marine Biologist Martin Mallet at L’Étang Ruisseau, Shippagan, New Brunswick and learn a thing or two about the application of genetics in modern oyster farming.
The Mallet family’s operation is at the bleeding edge of contemporary oyster aquaculture, and so, being the science geeks that we are, we were honoured to spend some time with Martin and hear about all of their work in oyster genetics that go into making their “La St. Simon” and “La Mallet” oysters so very special.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And yes, he recorded the entire interview pronouncing Mallet with a hard “t” . Whoops. That took a bit of chopping to hide.