Hama Hama oyster company, the oyster hot dog

Hama Hama oyster company, the oyster hot dog Ever tried an Oyster hot dog? Well, if you haven't it's divine. Join Chef Taus Schumacher in the series premier of Truth N Food as he visits the Pacific Northwest institution, Hama Hama Oyster Company. Hama Hama Oyster Company is a fifth-generation family-run shellfish farm on Washington’s Olympic Peninsula. Our beds are located at the mouth of one of the shortest, coldest, and least developed rivers in Washington State, and that purity is reflected in the clean, crisp flavor of the oysters downstream. They sell the oysters at the farm store and oyster saloon, at pop-ups throughout the Puget Sound and Portland regions, and direct to consumers and chefs across the nation. The mission is simple Utilize low impact farming methods to grow world-class oysters, have fun, and leave something good for the next generation. When Daniel Miller Robbins purchased property along Hood Canal in the 1890s, he had timber in mind, not oysters. Now, over a hundred years later, Hama Hama is a family-owned and operated sustainable farm, with two business divisions: shellfish, and forestry. they own the longevity to the incredible richness of the Pacific Northwest. This is simply an amazing place to live and grow food. Through the years, the farm has shaped the traditions and deepened on relationship to both water and woods. And our story is ultimately one that many families share, one that traces an arc from resource extraction to resource sustainability, to restorative stewardship. The Hama Hama Farm is a watershed. Upstream, we work on tree time, stewarding a forest for seven decades before harvesting clear, tight-grained Douglas-fir. They pick mushrooms, raise cattle, and boil fir needles into jelly. Downstream, our schedules are set by the gravitational pull of the sun and moon. On the beach, they harvest at low tide and bring product to shore at high tide. Above the tideline they produce and nurse oyster seed, wash oysters and clams to sell, and shuck oyster clusters. They don’t feed, fertilize, or doctor anything, and the animals actively clean their environment as they grow. The farm is an ecosystem, and from forest to flats, from salt water to fresh, from low tide to high, it’s always in transition. Over the years they have branched out to explore different merroirs and added farming methods to produce oysters that are unique in the market and truly distinct from one another. They grow two varieties of oysters at our home farm: classic, beach-grown Hama Hamas and tumble farmed Blue Pools. They also source oysters from elsewhere in Washington State, procuring super-sweet Sea Cows and Hove Coves from the nutrient rich estuaries of South Puget Sound. Because seasonality varies with region, we’re also experimenting with some new summer-time varieties grown in the frigid waters of the San Juan Straits. Today the company is both a community and a business. Our shared mission is to manage the resources for current and future generations. Nearly 30 people work for Hama Hama, many of them for several decades or longer. "A great oyster is an estuary flashing a thumbs-up sign" Rowan Jacobsen, "A Geography of Oysters" Chapters: 0:00 FOOD STORYTELLING 0:38 MONTAGE TRUTH ´N FOOD 0:58 EARLY MORNING MEETING WITH ADAM JAMES (OWNER) 4:09 FISHING FOR OYSTERS ON THE BARGE 7:03 EXTRA SMALLS OYSTERS 7:46 BACK ON SHORE 8:29 MEETING UP WITH JUSTIN STANG (WHOLESALE MANAGER) 10:04 COLD AND STORAGE ROOM 10:25 WILD CLUSTER OYSTERS SHUCKING 12:10 PICKING MANILA CLAMS WITH CLAIRE LEVE (EVENT COORDINATOR) 14:02 TASTING FRESH OYSTER FROM THE SEA 15:05 MAKING THE HAMA HAMA OYSTER HOT DOG 17:00 END MONTAGE