Meredith White, Holds a Ph.D., in Biological Oceanography from Woods Hole Oceanographic Institution, Falmouth,  Massachusetts. Previously, She was a Visiting Assistant Professor at Bowdoin College and Worked at Bigelow Laboratory for Ocean Sciences, East Boothbay, an Independent and Nonprofit Research Center.  She is the Director of Research & Development at MookSeaFarm, Walpole.

The Shop on Washington Avenue in Portland Sells MookSeaFarm Oysters – Mookie Blues.

Several of the Small Boats Tied up at the Dock Used to Farm the Oyster Cages Can be Seen from Shore.

The Hatchery at MookSeaFarm.  Because of the Pandemic, no one From the Public is  Allowed Inside.  Maine CDC Guidelines Are Strictly Enforced Here.

“We are a science based company.  We always have been.  But we realize that research and development is key to our growth and success,” said Bill Mook, founder of MookSeaFarm, Walpole, this morning. The thirty-five year old oyster Farm sits on the shore of the 19 mile, tidal water Damariscotta River.

With the hiring of Meredith White, Ph.D. as Director of R&D five years ago, this road map to a secure future for Damariscotta River oysters is certain.  Emerging from the “hatchery” behind her yesterday, White said that MookSeaFarm ships 140 million oyster seeds to farms up and down the eastern seaboard – as far down as North Carolina. Over night shipping on ice is done between May and July – so the Farm’s busy season has begun.  Oyster seeds from the hatchery can’t be shipped anywhere until the outside water is warm enough for them to grow White says.  The minimum temperature is 50 degrees.

“Do people from North Carolina like Maine oysters?” White is asked.  She chuckles and forges ahead.  “Oysters develop their own flavor depending on where they are grown.  It’s called merroir,” she explains.

The Farm leases over 30 acres from the State of Maine several miles up the Damariscotta River from the Farm says Steve Zimmerman, Chief  Operations Officers.  The only way the oysters  can be accessed is by boat.  Not by land.  The Damariscotta River is  a particularly nutrient body of water in which to grow oysters.  There are numerous  oyster farms up and down the River to prove it.

Zimmerman who holds a master’s degree in molecular biology from NYU has in the recent past studied the effects of acidification of the ocean on zebra fish.  That was while he was at Harvard University and also a hands-on manager in the aquaculture business.  So, Zimmerman is  well suited for this post as acidification of oysters is one of Mook’s areas of interest.

The acidification of Casco Bay and the Damariscotta River is also a concern of Congresswoman Chellie Pingree (D-Maine).  In June of 2014 she introduced legislation on the subject.  Since then she has also sponsored other legislation on the matter.  (Please see post herein dated June 27, 2014 for more background information on her interest).

Acidification happens as a product of increased carbon dioxide (CO2) in the atmosphere.  It gets absorbed as a greenhouse gas pollution into oceans, where it makes the water more acidic.  This makes it harder for clams, mussels and oysters to fully form their shells.

Meanwhile, MookSeaFarm sells its own line of oysters across the country.  In Portland, The Shop on Washington Avenue carries the popular Mookie Blues.  When this blogger visited The Shop yesterday, it had just run out of them. They are expecting  a shipment next week.  “Oysters are in demand nowadays.  Because of the pandemic,” said Mook this morning in a telephone conversation.

“This is a fascinating job,” said White yesterday.  “We learn how the changing environment affects our farming.  Like the warming waters of the Damariscotta River and its acidification.”

You keep growing them in the Damariscotta River and oyster lovers like this blogger will keep eating them!