John Finger and Terry Sawyer, along with farmers market manager Joe Larkey, farm manager Zane Finger, and 50 full-time employees.
150 saltwater acres in Tomales Bay, about 50 miles from the Ferry Plaza Farmers Market.
Hog Island Oyster Company was founded in 1982 with a 10-acre lease in north Tomales Bay. The partners, both experienced marine biologists, applied their knowledge of animal husbandry and marine aquaculture to designing a high-tech farm, adapting and improving the best techniques used around the world to suit the unique conditions of Tomales Bay. Today, the company leases over 150 acres and grows all their shellfish using the single seed method. Although this method is expensive and labor intensive, it allows them to produce oysters and clams of unparalleled quality. Hog Island occasionally contracts with other oyster sources in the Pacific Northwest to supply the Ferry Plaza Farmers Market during the rainy season.
None (no organic standards exist for mariculture)
Shellfish are contained in polyethylene bags to prevent predation.
Hog Island Oyster Company raises around 4 million oysters annually.
Marin Gourmet barbeques the eggplants that go into their products over mesquite charcoal, which gives them a unique flavor. After they are barbequed, the eggplants are frozen so they can be used year-round.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »