Adam and Miguel head out on the Gladys to pick up oysters and clams at high tide. They use the crane to pick up the oyster tubs. And then take the shellfish to the plant for processing.
Every year the nearby town of Hoodsport outdoes itself putting on a Fourth of July extravaganza. This year we got ourselves together and participated in the street fair on Friday, selling barbecued Hama Hama oysters with a butter and garlic sauce. Saturday was the really busy day in Hoodsport--with live music, a raffle, and a surprisingly excellent fireworks display--but since it's also a really busy day in our store we weren't able to fire up the barbecues. Several of our customers on Friday were hungry hikers in town to visit the newly re-opened Staircase trailhead.
When the shuckers shuck enough oysters to fill a bowl, they send the bowl through the window into the packing/grading room. Here's Roberto at the window: Packers Teresa and Brenda put the oysters through a bubbler and then rinse and sort the oysters according to size. Oysters that are shucked badly are set aside to be packed as cuts, which we sell for a ridiculously low price. (And no, you can't place an order for cuts... we don't do them on purpose!) Teresa. The packing table faces a big window that looks out over the Canal. In the wintertime Brenda...
Adam and Area Dog took one last ride on the HH Battleax, as they transported the now-retired barge from wet dock to dry dock. The Battleax: Might not have been pretty, but she sure could cook. Out with the old, and in with the HH Gladys. It's shinier, faster, bigger, and safer, but not nearly as burly, as the ol' Battleax.