The COVID-19 pandemic has entered a new phase which offers what the World Health Organization calls “a plausible hope for stabilization.” It is a sentiment shared by oyster farmers, who bore the brunt of the damage caused by restaurant closures in phase one of the pandemic.Despite the labour shortages and disruption in the supply chain, oyster growers are confident they are more equipped to deal with this wave because of the adaptations they made earlier.San Francisco-based Hog Island Oysters, which raises four million oysters annually on 150 saltwater acres in Tomales Bay, increased outdoor dining at its five restaurants and ramped up its dir-ect-to-consumer business during the first wave. It now has arobust direct-to-consumer department as a direct result of its early-COVID pivot.
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