Oysters are a delicacy and are found on nearly every menu in restaurants up and down the coast. What many people don’t think about is where they come from and the effort that it takes to get them to our plates.

Chris Langdon, professor of fisheries in the Coastal Oregon Marine Experiment Station at Oregon State University’s Hatfield Marine Science Center, knows a lot about oysters. He and his team of researchers at Hatfield are working to keep oysters healthy and sustainable.

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