In this episode of the Oyster Ninja Podcast, I sit down with Canadian oyster expert Jason Woodside to break down the growing concern around MSX disease and its impact on Prince Edward Island oysters.

We talk about what MSX actually is, how it affects oyster populations, and what it means for farmers, restaurants, and seafood lovers right now. If you've been hearing rumors about PEI oysters or wondering if they're still safe to eat, this is the conversation you need to hear.

This episode is about transparency, education, and protecting the future of the oyster industry.

From the Peace Corps in Madagascar to building one of Maine's most recognized oyster catering brands—this episode goes way deeper than oysters.

On this episode of The Oyster Ninja Podcast, I sit down with Libby Davis, founder of Lady Shuckers, to talk about the journey behind the shell:

• Getting sober and navigating alcohol & drug abuse
• Building an oyster farm and catering business from scratch
• Her time in the Peace Corps in Madagascar
• Her mother's breast cancer journey and genetic predisposition
• Facing the BRCA mutation and choosing a double mastectomy
• Identity, top surgery, and finding self-worth
• The future vision for Lady Shuckers events

This is a conversation about resilience, reinvention, and what it really takes to rebuild your life—personally and professionally.

If you're into oysters, entrepreneurship, sobriety journeys, or real unfiltered stories… this one's for you.

In this episode, I sit down with oyster shucker and aquaculture student Leila Avery to talk about her journey from working behind the raw bar to studying the science of oysters at the Virginia Institute of Marine Science (VIMS).

Leila shares what it's like to go from shucking oysters professionally to diving deep into oyster biology, oyster farming, Chesapeake Bay restoration, and the future of sustainable seafood. We talk about building a full oyster experience — not just serving oysters, but understanding the ecosystem, water quality, shell recycling, and the business of aquaculture.

If you're interested in oyster farming, marine science careers, becoming an oyster shucker, or starting an oyster-based business, this episode is packed with insight.

We cover:

• How to become an oyster shucker

• The transition from hospitality to aquaculture

• What it's like studying at VIMS

• Oyster biology and the Chesapeake Bay ecosystem

• Oyster restoration and water quality

• Women in aquaculture and seafood

• Building immersive oyster tasting experiences

• The future of sustainable oyster farming

Whether you love raw bars, dream of starting an oyster farm, or want to understand how oysters clean the water, this conversation connects oyster culture with marine science.

Subscribe for more conversations about oysters, Chesapeake Bay history, aquaculture, seafood entrepreneurship, and the people shaping modern oyster culture.

#OysterFarming #Aquaculture #VirginiaInstituteOfMarineScience #OysterShucker #ChesapeakeBay #WomenInAquaculture #SustainableSeafood #MarineScience #OysterRestoration #SeafoodPodcast