Travel + Leisure. 101 Places Every Traveler Should Know

The Foodies Travel Bucket List: 

Slurp oysters fresh from Tomales Bay at the Hog Island Oyster Bar ($$$), in the Ferry Terminal Market—or better yet, at its home base, 50 miles north.

Travel+Leisure: 101 Places Every Traveler Should Know

The Wall Street Journal: Oysters Ascendant

Only five species of oyster are cultivated commercially in North America, but hundreds of different varieties are available, each deriving its unique character from the waters in which it grows. Pictured above are oysters from different corners of the continent.

The Wall Street Journal: Oysters Ascendant

VIA Magazine. Tastes of Tomales Bay, Calif.

An hour north of the Golden Gate, amid some of California’s sweetest sights, find briny oysters, buttery pastries, and savory cheeses.

VIA Magazine. Tastes of Tomales Bay, Calif.

NPR: Can Shellfish Adapt To More Acidic Water?

The shellfish industry on the West Coast has had a bumpy few years and increasingly, it is pointing to climate change as the cause. Scientists believe the oceans are becoming more acidic as they absorb the increasing amounts of carbon dioxide in the air, and they are not sure if oysters and other shellfish will be able to adapt to this change. Lauren Sommer, from member station KQED, has this report.

Can Shellfish Adapt To More Acidic Water?

Take Part. Oysters Are In High Demand. So Why Is The Industry Worried?

Farmed oysters are the darlings of the sustainable seafood movement, and for good reason. They’re filter feeders that improve the water in the bays and estuaries where they’re grown. Pollution and escapement are pretty much non-issues. And unlike farmed carnivorous fish (like salmon or bluefin tuna), oysters don’t need fishmeal, antibiotics or pesticides.

Oysters are trendy, tasty and undoubtedly “in,” but they’re also in trouble.

Standing against a weathered picket fence on the shoreline of his Tomales Bay headquarters, just north of San Francisco, oyster grower Terry Sawyer says he’s on the front line of worrisome changes. Sawyer is a founding partner in Hog Island Oyster Company, whose restaurants in the Ferry Building and in Napa are a magnet for throngs of locals and tourists alike, and is just part of the $110 million West Coast oyster industry.

Take Part. Oysters Are In High Demand. So Why Is The Industry Worried?

Oyster Bar Opening Noted by VIA Magazine

Picnics On The Half Shell. VIA Magazine. July-August, 2010.  "After 27 years on Tomales Bay, the outfit-famed for Kumamoto oysters and for the Pacifics it calls Sweetwaters--has opened an oyster bar beside its beach front tables and grills."


California Homes Features Hog Island

Pearls of Wisdom. After 30 Years of Business, Hog Island Oyster Co. Continues to Farm Oysters With Passion and Expertise. By Vanessa Brunner, California Homes,  July 2010.


Hog Island Listed in the Top 100 Bay Area Restaurants!

Hog Island Oyster Bar, Top 100 Bay Area Restaurants. San Francisco Chronicle Magazine, April 2010 "Lots of restaurants have beautiful oysters, but eating them at the Hog Island oyster bar in San Francisco's Ferry Building feels as if you're eating at the source." Michael Bauer, SF Chronicle Restaurant Critic

San Francisco Chronicle Magazine

Hog Island's Grilled Cheese a "sleeper hit"

An Opinionated Guide to the Sandwich. San Francisco Magazine, April 2010 "Though Hog Island Oyster Co. is famous for its Sweetwater oysters, its sleeper hit is its grilled-cheese sandwich—a rich combination of cave-aged gruyère, creamy fromage blanc, and a sweetly spicy mezzo secco from local cheesemaker Ig Vella. Share it with a friend and a bottle of crisp white wine." Jan Newberry

San Francisco Magazine

Oysters Delicious and Green!

'Super Green' Chef Rick Moonen Says "Eat more oysters!", March 29, 2010  “Eat more oysters”, said chef Moonen, to the overflow crowd, “they help clean the ocean." Max Jacobson