Oyster farmers know grit can make for a good pearl.
But shellfish farmer Victor McLaggan’s tenacity is being tested as the pandemic continues to hobble the restaurant industry, the main source of his income.
McLaggan’s niche market is selling direct to high-end restaurants across Canada, ones with tide-to-table ethics that want to know exactly where their product is coming from.
But like most producers of smaller live oysters destined for the half shell, McLaggan says he’s taking a beating as COVID-19 protocols continue to force eateries to limit operations or shut their doors altogether.
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