The Shore

Through midnight shellfish beach walks under a full moon with Chelsea Farms, to oysters grilled over a beachside fire, topped with Szechuan-Vermouth butter, to articles exploring the ancient histories of clam gardens and middens, THE SHORE takes you on a salty adventure of the feast that lines our waters. Custom illustrations around meditations and poems of the sea by artist Sabrina Scott carry a cooling tone. Profiles of shellfish include varieties, facts, and characteristics. A tutorial on "How To Make Garden Mulch From Shells" teaches you how to turn your leftovers into garden nutrients. An interview with Goose Creek Mercantile speaks to serving a meal with intention. Vintage tide tables, a tutorial on oyster shucking, and a menu for a seaside feast lead into a collection of custom recipes, including "Grilled Clams with Toasted-Fennel Seed Herb Butter," "Geoduck Carpaccio," "Louisiana Oyster Po-Boy" and a gentle technique for "Oysters, Lightly Smoked," among others.