The old ways of oystering are just about over in the Gulf waters off North Florida. But new methods of cultivating oysters could mean new generations of men and women making their livelihood from the water. To talk about it: Rob Olin; Bob Ballard, executive director of Tallahassee Community College’s Wakulla Environmental Institute; Leo Lovel, old-time seafood harvester and owner of the Spring Creek Restaurant; and first-generation oyster rancher Cainnon Gregg.
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