The Academy of Natural Sciences presents a few evening Town Square programs and Urban Sustainability Forums on local environmental issues each month, all free and open to the public.
It’s a great opportunity to tap into the green knowledge of local experts, and engage with one of the city’s most respected research institutions in a new way.
Next up is a very cool forum on Monday, March 5, entitled “Delaware Bay Oysters: From Culinary Delights to Ecosystem Engineers.”
The program will focus on the awesome story of local Delaware Bay oysters, from their remarkable history to their delicious present.
A little background: in 1890, the Delaware Bay was considered the oyster capital of the world. There was an oyster bar on nearly every corner in Philadelphia. But eventually, Delaware Bay oyster populations were ravaged thanks to two devastating oyster diseases and overfishing.
Thankfully, in recent years our local oyster beds have today been restored due to rigorous science, monitoring and improved water quality.
And today, Cape May Salts, the predominant oyster produced locally, are now a glowing Slow Food success story.
Dive deeper into these delicious bivalves at the academy, where you’ll hear from Sam Mink, Owner/Proprietor of Oyster House, Dr. Eric Powell of the Haskin Shellfish Laboratory at Rutgers and more.
The program is free, but registration is required.
In the meantime, if you’re looking for some amazing Cape May Salts this weekend, some of your best bets would include Oyster House, Village Whiskey and the brand new Alla Spina.
Of course, we have a number of other recommended oyster spots around town as well.
Cheers to local, sustainable seafood!
“Delaware Bay Oysters: From Culinary Delights to Ecosystem Engineers” at the Academy of Natural Sciences
Where: 1900 Benjamin Franklin Parkway
When: Monday, March 5, Networking Reception 6–6:30 p.m., Talk 6:30–8:30 p.m.
Cost: Free; registration required
More info: www.ansp.org