USA Desk (Humboldt Bay, California) 13 days ago
How oysters are farmed: NYC once ate a million a day. In 1850, oysters were the cheapest food in New York City, six cents a dozen, with carts on every corner and cellars serving them fried, stewed, pickled, and raw. A former enslaved person named Thomas Downing turned that six-cent street food into Manhattan's most famous restaurant, the same oyster in a different room. The city ate roughly one million per day, as New York Harbor held nearly half the world's oyster population across three hundred fifty square miles of reef. By 1927, every bed was closed.
