Photo by Keith Lanpher
Shooting Point Oyster Co.
5456 Bayford Road, Franktown
Location: Eastern Shore
History: Started by Tom Gallivan and his wife, Ann, this farm serves as a resource for fresh Virginia oysters. Both Gallivans previously worked at Rutgers University studying shellfish genetics; now, they harvest their own oysters from two local watersheds: Nassawadox Creek and Hog Island Bay. With the help of manager Logan Lilliston, the small company provides a significant crop of diploids, also known as spawning oysters.
“We’ve always said that if we’re going to put oysters out there and talk about environmental impact, then we should provide a good habitat for animals,” Tom says. “We’re very active with all kinds of organizations, and we are constantly monitoring what’s going on in our creek — oyster farmers are watchdogs for bad actors in the creek. The water is a public resource, and we just happen to be using it.”
Specialties: Nassawadox Salts, Shooting Point Salts and Avery’s Pearls; the latter are currently only distributed in Baltimore, with 10 cents per oyster donated to breast cancer research at Johns Hopkins University.
Production Methods: Shooting Point focuses on sustainable growth through improved water quality.
Where to Get It in RVA: Lemaire and The Hard Shell Downtown.