Heaven on the Half Shell: The Story of the Oyster in the Pacific Northwest (David George Gordon, Samantha Larson, MaryAnn Barron Wagner) *Signed* Typography A world-class pastry chef and

A world-class pastry chef and certifiable fanatic for Asia’s sublime flavors

the beloved roadside chain that foreshadowed the pandemic of McDonald’s

relishes and pastries

Award-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar

Nestled within the Carolinian Forest in southwestern Ontario

Heaven on the Half Shell: The Story of the Oyster in the Pacific Northwest (David George Gordon, Samantha Larson, MaryAnn Barron Wagner) *Signed* Typography A world-class pastry chef andRevised Edition. Foreword by Kenneth K. Chew. Heaven on the Half Shell offers a thoroughly researched and richly illustrated history of the Pacific Northwests beloved bivalve, the oyster. Starting with the earliest evidence of sea gardens and clam beds from 11,500 years ago, this book covers the history of oyster cultivation through contemporary aquaculture in coastal Washington, Oregon, British Columbia, northern California, and southeastern Alaska.