"In Colonial Virginia, oysters were plentiful; Capt. John Smith said they lay "thick as stones." But as the wild oyster harvest has shrunk, Weekend Edition food commentator Bonny Wolf says the market for farm-raised oysters is booming."

"The local food movement is expanding from fertile fields to brackish waters."

"Along the rivers and bays of the East Coast, where wild oysters have been decimated by man and nature, harvests of farm-raised oysters are increasing by double digits every year. At the same time, raw oyster bars are all the rage."

"Shore Gregory, vice president of Island Creek Oysters in Duxbury, Mass., says when his oysters first went to market in 2001, just five Boston restaurants served oysters. Island Creek now works with 70 local restaurants and 300 chefs around the country. His company began with harvests of 50,000 oysters. Today, it's closer to 5 million."