“It was really cool to see how they cast the nets and catch the shrimp to harvest for the restaurant. It makes me appreciate the products we use even more now because of how intense the labor and the process of raising the animal itself. Whereas learning about the oysters, when they receive them, they can be as small as 6mm! They take really good care of everything and take pride in what they do. They were all very knowledgeable and had a lot to share with us.” – Melanie Inouye, Cook

“Our last stop at the farm was the Ancient Hawaiian fishponds where the oysters are harvested. We were told that this is one of the first places to sell oysters commercially after 30 years. The reason oysters were brought into the eco system at these ponds is due to their ability to clean algae and balance the water for fish to thrive…The farm gets tested once a month for the cleanliness of the oysters, which shows how much care they put into having such a fresh product.” – Melanie Maier, Cook