Jenn Hall Writes

Edible Jersey: Special Report – Oysters

Perhaps no food conveys a sense of place like the oyster. To tip back a Cape May Salt or Forty North Rose Cove and sip its brine is to kiss its native waterway on the lips, in a paraphrase of French poet Léon-Paul Fargue. It is to commune with season and location, a humble creature transformed by salt and time into something far more grand. It is to taste the point where river gives way to sea, the best of two ecosystems colliding.

An eight-part series:

JENN-HALL-Photos-Bridgitte-Maxwell-Tattoo-of-Boat-Named-for-her-Great-Grandfather

Published in the High Summer 2017 Issue

 

 

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