In this episode, I sit down with oyster shucker and aquaculture student Leila Avery to talk about her journey from working behind the raw bar to studying the science of oysters at the Virginia Institute of Marine Science (VIMS).

Leila shares what it's like to go from shucking oysters professionally to diving deep into oyster biology, oyster farming, Chesapeake Bay restoration, and the future of sustainable seafood. We talk about building a full oyster experience — not just serving oysters, but understanding the ecosystem, water quality, shell recycling, and the business of aquaculture.

If you're interested in oyster farming, marine science careers, becoming an oyster shucker, or starting an oyster-based business, this episode is packed with insight.

We cover:

• How to become an oyster shucker

• The transition from hospitality to aquaculture

• What it's like studying at VIMS

• Oyster biology and the Chesapeake Bay ecosystem

• Oyster restoration and water quality

• Women in aquaculture and seafood

• Building immersive oyster tasting experiences

• The future of sustainable oyster farming

Whether you love raw bars, dream of starting an oyster farm, or want to understand how oysters clean the water, this conversation connects oyster culture with marine science.

Subscribe for more conversations about oysters, Chesapeake Bay history, aquaculture, seafood entrepreneurship, and the people shaping modern oyster culture.

#OysterFarming #Aquaculture #VirginiaInstituteOfMarineScience #OysterShucker #ChesapeakeBay #WomenInAquaculture #SustainableSeafood #MarineScience #OysterRestoration #SeafoodPodcast