The Science Behind the Slurp

October 13, 2021
6:30pm - 8:30pm
Location
Island House Restaurant, 17 Atlantic Ave., Wachapreague, VA 23480
Access & Features
  • Open to the public
Oysters on the half shell

Sure, you love a good oyster, but do you know the science behind the slurp? After disease nearly wiped out the Chesapeake Bay’s oyster fishery, a Virginia Institute of Marine Science research team spearheaded the extraordinary revival of the industry by developing fast-growing, disease-resistant oyster strains, and working with industry to develop aquaculture. Now Virginia is #1 for production of the tasty Crassostrea virginica – the Eastern oyster.

As part of our month long OYSTOBER celebration, we invite you to join us for a special event in Wachapreague. VIMS scientists will highlight the ground-breaking research and industry partnerships at VIMS that are helping Virginia aquaculture produce the perfect oyster for your dinner table or raw bar. Arrive at the Island House Restaurant by 6:30 PM to place your dinner and drink order, hear a short presentation at 7:00, then talk with our scientists over dinner. You will have the opportunity to talk with Dr. Bill Walton, Acuff Professor of Marine Science and Shellfish Aquaculture Program Coordinator; Dr. Jessica Moss Small, Associate Research Scientist and acting Director of the Aquaculture Genetics and Breeding Technology Center; Karen Hudson, Shellfish Aquaculture Specialist; and Dr. Ryan Carnegie, Research Professor and head of the Shellfish Pathology Lab at VIMS. 

Registration is required and space is limited. Attendees will be responsible for their own dinner bill. 


Contact

VIMS Advancement, [[v|programs]], 804-684-7061

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