Hog Island Oyster Company
160 saltwater acres in Tomales Bay, about 50 miles from the Ferry Plaza Farmers Market.
John Finger and Terry Sawyer along with Farmers’ Market Manager, George, Farm Manager, Erik, and 15 full-time employees.
None (no organic standards exist for mariculture)
In the farmers' own words: "We grow our shellfish in Tomales Bay, a pristine estuary and a National Marine Sanctuary, just an hour north of San Francisco. Part of the Gulf of Farallones National Marine Sanctuary, and bordered by the Point Reyes National Seashore, Tomales Bay provides a perfect place to grow shellfish. It's shallow waters support rich plankton blooms, the perfect food for the clams, mussels, and the different types of oysters we grow. At Hog Island, we grow all our shellfish using the single seed method. More expensive and labor intensive, it allows us to produce oysters and clams of unparalleled quality.To ensure an ongoing supply of quality seed stock, we contract with five sources in California, Oregon and Washington. We are an industry partner in the Molluscan Broodstock Program, a west coast effort to improve the performance and genetic diversity of our oyster stocks."
Shellfish are contained in polyethylene bags to prevent predation.