These Louisiana Oysters are Built Different. Will the Salty 'Jewels' Gain a Place at the Table?

By Josie Abugov

The Advocate

Elizabeth Robinson enters a cool, damp room with fluorescent lights and dozens of large plastic bags holding liquid ranging from pastel yellow to dark rust.

It's not the typical image associated with Louisiana's oyster industry. But the lab and its process of growing algae play a key role in the nascent off-bottom oyster farming industry that's been expanding on and around Grand Isle over the past few years.

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