Oysters

Oysters, like wine, take their flavor from the distinct character of the places they're grown.

The oceans off Oregon and Washington are ground zero for ocean acidification, and Northwest scientists are working on new ways to adapt.

The more carbon dioxide in the air, the more acidic oceans become – preventing oysters and tiny marine snails at the base of the food chain from forming shells. 

Bay Center residents in Southwest Washington feared the worst when a neglected boat began to sink in the Palix River. Leaking oil was a concern to local oyster farmers in nearby Willapa Bay.