Here's why some Tampa Bay restaurants aren't throwing away oyster shells
Veronica Neumann slid the blade of her shucking knife into the back of a Chesapeake Blue Point oyster. With a crack and a slosh and few twists of her wrist, the oyster broke loose. A briny smell lofted through her storefront. “That’s good stuff,” Neumann said. Soon, the gooey insides of this oyster, and hundreds others, would be slurped up by the patrons of Hookin’ Ain’t Easy, a seafood eatery ...
Source: yahoo.com