Come taste the sea with me as I capture the beauty of oysters through photographs, share the stories of their growers, learn about the challenges facing their environment, and share my tips on ways you can create your very own oyster adventure.
welcome to my seafood adventures
Jacqueline Clarke is an experienced food, travel, and lifestyle journalist and creative consultant within the aquaculture industry. Based in Portland, Maine, she is the co-owner of Nor’Easter Oyster Co, as well as the marketing consultant for SoPo Seafood.
RECENT POSTS
Reviving the Riches of Yaquina Bay: The Story of Oregon Oyster Farm
Nestled along Oregon's scenic coast, Oregon Oyster Farm is helmed by Xin Liu, who working to revitalize the area’s native Olympia oyster population while successfully cultivating and creating new markets for Pacific and Kumamoto oysters. Through his dedication, Liu not only preserves the area’s ecological balance but also enriches the culinary landscape, ensuring the longevity of oyster cultivation in the region.
Looking on the Bright Side: The Story of Bright Side Oyster Co
Bright Side Oyster Company is a beacon of resilience in the face of adversity. Nathan Herring's farm is located in the waters off of Grand Isle, Louisiana—an area that was in the direct pathways of both Hurricanes Zeta and Ida. Herring has persevered through the struggles of starting an aquaculture business in a nascent industry in an ecologically volatile area. His work ethic, passion, and optimism guarantee that Bright Side Oyster Co will weather any storm that comes its way.
Dinners from a Disappearing Bayou: Mosquito Supper Club
Chef Melissa Martin's Mosquito Supper Club is not only a celebration of her Cajun heritage, but also a culinary call to action to educate communal diners about the threats to local Louisiana seafood traditions at the hands of environmental damage.
Louisiana’s Disappearing Coast
Louisiana's Southern Coast is central to the state's commercial fishing industry, as well as a melting pot of cultures with deep roots historically dependent on the sea. The continued loss of coastal wetlands due to sea level rise, continued subsidence, oil exploration, and fossil fuel pollution, has been exacerbated by increasingly destructive hurricane seasons. This has created instability in the surrounding estuaries on which local wildlife, fisheries, cultural groups, and industries rely. If nothing is done, the coast faces total collapse. This would mean the disappearance not only of a significant portion of our nation's seafood supply, but also a long legacy of culture and traditions. Efforts are being undertaken to restore precious wetlands, but the solutions may pose additional threats to the state's already-delicate fishing and oyster communities.
Top 10 Seafood Bites that Changed my Life
I was fortunate enough to try a ton of great seafood this year. But these are the Top 10 Sea Bites that Changed my Life in 2023. Each of the raw bars + restaurants listed below does an incredible job, and absolutely deserves a spot on your list of spots to visit.
Recipe: Scallop Crudo with Herbs + Brine
This is a super easy, no-cook recipe that showcases the sweetness of fresh, local, seasonal Maine scallops, complimented by the brightness and brine of a few simple ingredients.
The Story of Lowcountry Oyster Company
Lowcountry Oyster Company's owner Trey McMillan is bringing his passion for sustainable aquaculture, appreciation for the waters of his native South Carolina, and desire to create jobs to the lowcountry. Come read about the rise of South Carolina’s largest oyster farm.
At a Glance: South Carolina Mariculture
A peak into the world of South Carolina aquaculture, from the marine environment, to the history, to the consumer trends shaping the oyster industry in the lowcountry.
CLASSES + EVENT SCHEDULE
PRESS + PORTFOLIO
