It is oyster roast time in south Georgia, in the last two weeks we’ve been to two and that’s a good thing.  Saturday night was with our naturalist friends, leavened by folks from the hospitality and wellness industries.  There were sea turtle people, manatee scientists, sea bird researchers, a fish and clam man and their various families.  Wild Georgia oysters over coals, roast wild hog, shrimps, quiches, fresh breads and fancy birthday cakes, three of them.  I know that not all scientists eat this way but our friends do.dsc00668

The picture is the birthday boy, our friend Brad, holding a marbled godwit earlier on Saturday showing how the new tracking device sits (comfortably we hope) just behind the wing.

Georgia oysters are rarely seen in commerce.  Long, thin and very sharp they fuse together into big clumps.  This makes the size sorting necessary for retail difficult and the shells will cut you.  Their flavor is worth the risk though, rich, round and salty.