Talk about bad timing. The sky blue paint was barely dry on the walls of Shuck ‘Em Shack, a new seafood restaurant and oyster bar in Garner, when the BP oil spill began wreaking havoc in the oyster market.

With the supply of Gulf oysters all but cut off, owners Phil and Erica Banks have turned elsewhere.

“We’ve been getting oysters from Florida, Virginia, North Carolina, even Maine,” says Phil Banks, “but the prices are going through the roof. Chesapeake Bay oysters have gone up 75 percent in just four days.”

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