A Dream & the Courage

 "All our dreams can come true, if we have the courage to follow them."

-- Walt Disney

While on vacation at the eastern shore of Virginia, I wanted to learn more about my favorite shellfish, the oyster. The best educational experiences come from those who have first-hand knowledge. In this case, I found a local oyster farm, Lambert Shellfish, that offered a tour through the various stages of oyster cultivation. As I was planning our vacation, I decided that the tour would be part of the itinerary. My family and I took that tour, but we got a lesson in more than shellfish. It is a story that has been told before; but, it is one that hit home with me in unexpected ways. So I am going to tell it again, but in my own way. 

The story revolves around Lambert Shellfish, a small oyster farm. The farm sits at the tip of a peninsula that runs along Hungar's Creek as that waterway enters into the Chesapeake Bay. A walk on any of the peninsula's sidesprovides amazing views of the water, the far-off shore line, and the bay itself in the distance. 

Those views interested Alex Lambert, whose family puchased the Hungar's Creek property, which included a home, back in 2013. Alex would watch the watermen as they worked their way up and down the creek, going in and out of the Chesapeake Bay. He gained an interest in their work, and then began to watch (and re-watch) aquaculture videos on YouTube, epecially videos about oyster farming. Three years later, in 2016, Alex took his first step: he purchaed seed and equipment from the Chesapeake Oyster Company and "planted" the seed under the dock at the house. Those seeds would give birth not just to fledgling oysters, but to a dream of having a successful oyster business.

Alex was not an oyster farmer at that time. He was a certified public accountant working for a very large company in New York City. Alex worked hard at that job, successfullty obtaining a secure position within the firm. The success was not fulfilling for him. It was not making him happy or keeping him healthy. Alex made changes: he moved to the Washington, D.C. office of that large accounting firm. This move put Alex closer to Hungar's Creek and his interest of oyster farming. He was able to begin that farming on a part-time basis. Those changes were not enough. After some reflection and talking with his parents, Alex decide to quit his certified public accountant position to pursue his dream of creating a successful oyster business. 

This is where the courage emerges. Change is never easy, especially when it involves abandoning a career for a different path. That change becomes even harder when one takes a figurative dive into a market where there are many oyster farmers, big and small, up and down the Chesapeake Bay.  

As Alex told us his story, I could picture myself standing in his position at various points in my life and career. I too have had a dream to do something other than what I was doing: whether it was owning and operating my own small restaurant, having my own vineyard or brewery, or even having my own oyster farm. I stood at that figuative fork in the road where Alex found himself. One direction led down a path whose destination I readily recognized. The other direction led into the unknown. 

It takes courage to take that other path; and Alex truly has that courage. I was in awe as I surveyed how far his courage had taken him. The path leads to Lambert Shellfish.

Alex and his oyster farm employ a rather innovative method for cultivating oysters. (Innovative at least for the eastern shore of the Delmarva.) Generally speaking, Alex uses the equipment and techniques used by Australians to cultivate oysters, specifically a basket system under the dock that allows young oysters to spend time both in and out of the water. This process, according to Alex, helps to develop the shells (which makes it easier to shuck them) and increases the size of the oyster itself. After spending time in the baskets, the oysters are moved to ground cages that spend time in tidal areas, which, once again, expose the oysters to time both in and out of water. The oysters then move to a longline system, where they continue to grow.

The above description is a very basic one of a process that takes twelve to eighteen months. Alex learned about this process by consulting with others and, of course, through the Internet. (Perhaps I should spend some time watching aquaculture videos so that I can better explain the process.) 

In the end, I got a lesson not only in how one could cultivate oysters, but also in how one could have the courage to strike it out on their own in a very difficult business. I can say that what Alex has going works. At the end of the tour, we got to sample some of the oysters that he has cultivated. I can honestly say that the oyster I tried stands out as the best oyster -- in terms of brininess and meatiness -- that I had the entire week I spent on the eastern shore. (And, I ate quite a few oysters, most likely from competitors of Lambert Shellfish.) 

Having a dream and the courage to pursue it is inspiring. Right now, Lambert Shellfish sends its oysters to New York, where they are lucky enough to eat some amazing oysters. If you see a menu that features "Loving Cups" or "Rocky Tops," as those are the names that Alex has given to his oysters, then you should order (and re-order) those oysters. 

I am truly grateful to hear Alex's story, which he provided after having worked that day. For now, my dream is that Alex continues to succeed and grow his business, so much so that my family and I could order his oysters to enjoy ourselves. 

PEACE.