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Coastal Grit

The Passion Behind Connecticut’s Oysters

Behind every perfect half-shell is a farmer, a tide chart, and a deep love for the coast.

When most people think of Connecticut agriculture, images of rolling pastures, farm stands, and fresh produce often come to mind. But just beyond the shoreline, another kind of farming is thriving, one that’s as rooted in sustainability as it is in flavor.

Oyster farming in Connecticut is a centuries-old tradition that’s still going strong today, thanks to passionate growers like Will Ceddia, co-owner of Sixpenny Oyster Farm, and Steve Plant, owner and operator of Connecticut Cultured Oysters. For them, oyster farming is more than just a livelihood; it’s a way of life.

Each oyster harvested is a product of patience, precision, and deep respect for the local waters. And these bivalves do more than taste incredible, they actively clean and strengthen the marine ecosystem, filtering water and supporting coastal biodiversity. It’s a delicious cycle of giving back, and one more reason why Connecticut oysters are considered some of the best in the world. 

Connecticut’s oyster farms are more than just places of production; they’re living partnerships between land, sea, and community. The clean, nutrient-rich waters help shape the oysters’ signature taste, while the oysters themselves work quietly to keep those waters thriving.

For growers like Will Ceddia and Steve Plant, this cycle is personal. Through their dedication and respect for the environment, they’re not only cultivating world-class oysters, they’re also helping to preserve the beauty of Connecticut’s coastline for future generations. It’s a commitment that reflects the heart of our state: sustainable, passionate, and proud. 

Learn more about Culinary Culture in CT. 

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