Join SoFAB to learn about sustainable oystering with several generations of the Robin family of St. Bernard Parish. Family members will discuss topics including sustainability and the importance of oysters to the eco-system, how to select oysters, and how to properly shuck an oyster. They'll also share a taste of this special seafood from Louisiana waters.
Discussion begins at 2 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
About the Presenter
Van Robin is native of St Bernard Parish, the largest producing area of premium oysters in North America. Van began his lifelong career as an oysterman when he was knee high to his daddy as the third generation on the family boat . His observation of the important needs of oysters guided his fishing and oyster farming techniques for decades. The average oyster eater does not realize most oysters consumed today are really cultivated and no longer natural historical reefs. Robin honed his talent for finding the correct mix of freshwater from the Mississippi River and the saltwater Gulf of Mexico for the proper growth of these brackish water delicacies. Robin’s family has seen the power of Hurricanes and the BP spill but they are aware of the biggest threat, coastal erosion. As Louisiana’s coast suffers from erosion, Robin uses his talent as a oysterman to reestablish the oyster reef barriers that secure the Louisiana’a coast for future generations.