Skip Bennett, owner and founder of Island Creek Oysters, planted his first oysters in 1995 after three years growing quahogs in the Duxbury Bay. After much trial and error, and some undeniably delicious oysters, Island Creek Oysters has grown into one of the largest and most reputable aquaculture businesses in the US, selling nearly 17 million oysters a year around the world. Intense care is given to every step of the farming process, from hatchery to harvesting. Island Creek's have been served at White House state dinners, they are the house oyster at Thomas Keller's restaurants Per Se and The French Laundry, and the National Shellfish Association named Island Creeks the best oyster in America in a blind tasting.

Chris Sherman, S’06