By Virginia M. Wright From our September 2012 issue Arlin Smith remembers the first time he ate a raw oyster. He was fourteen, a Buffalo boy with little experience with shellfish. “It was a Pemaquid,” ...

“There’s a reason we enjoy spending time in nature, we know it has benefits for us,” said Dr Brenda Parker (UCL Biochemical Engineering) on how living biomaterials in construction is on a “continuum ...

Customer favorites, according to Yelp, include the baked clams, conch fritters, New England clam chowder, and Maine lobster rolls. "The jalapeños in the clams were just the right amount of heat to be ...

It's part of an ambitious goal that the nonprofit and its partners set in 2018 to add 10 billion new oysters to the bay -- America's largest estuary -- by the end of 2025. Around 6.7 billion have ...