Jeff Spahr (right) and his Charleston Oyster Company harvesting team could easily pick 40 bushels of oysters per day, but they usually stop at 10 to 20 to keep their beds healthy. When hunger strikes, however, a raw oyster makes a fine snack (left). Photographs (2) by Allston McCrady
January 31, 2018
A Day in the Life of an Oysterman
Take a peek into our ultimate Lowcountry Oyster Guide by following Jeff Spahr, owner of Charleston Oyster Company, on a typical day’s harvest
Written by Allston McCrady
To read the rest of our guide to Lowcountry oysters—including introductions to a variety of locally cultivated singles, a primer on hosting your own roast, and more—click here.
For more from our February issue, click here.