EditorialUnderwater Reef 'The Size Of A Football Pitch' Becomes Home To 10,000 Native Oysters - In Bid To Restore The Threatened Species And Support Marine Life
EditorialRaft-like platforms that float on the surface of Ago Bay, above thousands of oysters held in nets to create pearls that are sold around the world, at the Mikimoto Tatoku Pearl Farm in Shima, Japan, April 27, 2023. (Andrew Faulk/The New York Times)
EditorialElizabeth Peeples loads oysters into the tumbler, which helps create a deeper cup and heartier meat, at Little Ram Oyster Co., the farm she and Stefanie Bassett own, in Southhold, N.Y., May 16, 2023. (Tony Cenicola/The New York Times)
EditorialSara Hatanaka, a manager of B&G Oysters and the Butcher Shop from 2020 to 2022, in Boston, April 17, 2023. (M. Scott Brauer/The New York Times)
EditorialFried oysters, poached lobster and diced Korean pears top the version of jajangmyun served at Kjun in New York, Feb. 11, 2023. (Lanna Apisukh/The New York Times)
EditorialAna Shellem, who harvests shellfish for commercial clients, Shellem cleaning wild oysters and mussels at a dock in Wrightsville Beach, N.C. on Nov. 28, 2022. (Madeline Gray/The New York Times)