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Aguoir

Aguoir

Douglas Gayeton for Lexicon of Sustainability

Aguoir

Location: Drakes Bay Oyster Co., Inverness, CA

Featuring: Eleodoro, Kevin, and Pippin the pup.

Formula for term: terroir1 – terre2 + agua3 = aguoir* terrior1 = a French term expressing the idea that food tastes of its place terre2 = soil (French) agua3 = water (Spanish)

“Singles” are raised in “grow out” bags set out in the estero’s intertidal zone. As the oysters grow they are placed in increasingly larger bags until harvesting at 16-24 months. While the oysters are still small they are attached to shells that are then threaded onto cables. These “cluster” oysters will hang from racks for 18 to 24 months until harvesting.

Kevin tells me that the oysters here taste differently depending on where they are raised in the estero. He calls this “aguoir.”*

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