Beauty from something otherwise discarded

Sustainability & 3rd Life Use

This all started because of Russell’s 50th birthday, which we spent in South Carolina. I was searching for the perfect, small but thoughtful gift, and happened upon an oyster with a map of Charleston set within it - I could not have found a better gift for our trip. Oysters are a big part of our lives.

We opened an oyster bar as part of the expansion for Meritage back in 2010. Folks thought we might be a little crazy to open an oyster bar in the middle of the country, but we thought otherwise. As a matter of fact, there was something missing from our culinary scene in the cities and Russell always has had a passion for seafood.

We began traveling the coasts of the U.S. checking out oyster farms and learning everything we could about them. We were amazed by the place in the cycle of nature and cuisine a mere oyster fulfills.

We learned about spat, and merroir, historical varietals and the history of the estuaries here and abroad. We learned oysters clean the waters while also building up their own strength and muscle. We fell in love with the sustainability of it, and the “2nd life” of the oyster, wherein they directly feed us while also serving a greater purpose and like trees, clean our environment.

Now, we are offering a “3rd life” for the oyster, by creating beauty from something that would be otherwise discarded.

That birthday gift inspired me, in ways I am still figuring out. This project has taken on a life of its own as I have found ways to make true use of my resources.