The official Anderson's Neck blog with progress updates on our mission to Save the Bay One Oyster at a Time. We will notify you when we post new articles if you Join Our Mailing List.
We are excited to now offer freshly picked Chesapeake Bay Blue Crab Meat! Our packages of freshly picked Chesapeake Bay Blue Crab are perfect for shellfish lovers who want to avoid the hassle of picking crabs. These freshly picked pints (16 oz) of Chesapeake Bay Blue Crab Meat come in three varieties: Jumbo Lump, Lump & Claw meat.
We are incredibly humbled for Anderson’s Neck to be named as one of Coastal Living Magazine’s 20 favorite oysters! “Oysters: From tiny Olympias to melt-in-your mouth Mid-Atlantic varieties, here are our favorite oysters from every coast.” Melt in your mouth Mid-Atlantic…yep, that would be us! To be recognized amongst such an incredible group of oysters that […]
Big thanks to NPR for interviewing us & including Anderson’s Neck Oyster Compnay in this great oyster story. Given Laura Dyer Hild’s Native American heritage, we couldn’t be more proud of the fact that the American Indians had oyster conservation figured out!
We are really excited to be featured in Craft magazine’s story on oyster farming, The Merroir of a Delicacy: Modern Cultivation of the Oyster in their Salty Sweet edition. Craft by Under My Host Magazine feature’s Willie Nelson’s Farm Aid, Nigella Lawson, and of course all kinds of great stuff about oyster farming! This great little […]
Stephanie Ganz of RVANews has written a really nice piece on Virginia aquaculture industry provides along with a feature of our oyster farm. Thank you Stephanie for shining a light on the hard work we do to benefit the Bay, create jobs, and keep our customers supplied with great oysters!
Check out the Anderson’s Neck Oyster Company piece on ocean acidification and oysters that was published in the Baltimore Sun on Memorial Day!
The Dutch & Co dynamic duo, Chefs/Co-Owners Caleb Shriver and Phillip Perrow, have just received a tremendous honor. Food & Wine Magazine just nominated the Church Hill pair for The People’s Best New Chef. Perrow and Shriver are the only Virginia Chefs in the Mid-Atlantic region to receive such a nomination. Chefs Perrow and Shriver […]
RVA Chef Owen Lane of The Magpie will be cooking at City Grit in New York City on April 10, 2014 at 7:30 pm. Sarah Simmons, founder and chef of City Grit, was recently named one of America’s Greatest New Cooks by Food and Wine Magazine. City Grit is known for hosting well-known and emerging […]
SHACKLEFORDS, Va., Feb. 26, 2014 – Anderson’s Neck Oyster Company announces that by March 9, 2014 the environmentally friendly small business will have filtered 20 billion gallons of water in the Chesapeake Bay through their oyster farm. You can view the progress towards this goal online at https://andersonsneck.com/conservation/. By nourishing oyster seeds over time, Anderson’s […]
Big thanks to columnist John Haddad and Editor Paul Spicer of GRID Magazine for the article on Anderson’s Neck in the latest issue. Pick up your copy of GRID at any of these local businesses. Or you can read the online version here.
Now Offering Ducktrap Smoked Salmon, Whitefish & Trout!
Don’t Forget the Seafood for Thanksgiving!
Jonah Crab Claws Have Arrived!
Vintage Oyster Ads