Cameron & Co, 2011
Paperback, 144 pages, $19.99
This book authored by Gwendolyn Meyer (Individualized Major 2004) and edited by Doreen Schmid (MA Visual Criticism 2005) features more than 150 photographs and evocative text describing this singular aspect of food culture. It focuses on the oyster farms of West Marin in northern California, including the Tomales Bay Oyster Company, Drake’s Bay Oyster Company, and Hog Island Oyster Company. It also includes 18 delicious oyster recipes prepared for the home cook from West Marin restaurants, chefs, and oyster farmers, including Osteria Stellina, Station House, the Marshall Store, Nick's Cove, and more. The book is about the pleasures of oysters, and the rich intersection between oyster farming and culinary culture in this unique region. Oyster farming itself is in the limelight these days, particularly in West Marin, and this book is aimed at all readers who have an interest in locally sourced food.