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Oyster Society Adventures with the Shellfishly Motivated by Virginia Shaffer

by Debra C. Argen
Oyster Society Adventures with the Shellfishly Motivated by Virginia Shaffer

I love oysters now, however that was not always the case. My palate has changed and evolved over the years as I came to learn about and appreciate these shelled jewels of the sea. Whether you are a seasoned oyster shucker or do not know the difference between a Belon, Beau Soleil, Wellfleet, Kumamoto or a Blue Point, Oyster Society Adventures with the Shellfishly Motivated by Virginia Shaffer  published by Islandport Press will provide an insightful view on the history of the oyster, share the differences between farmed and wild oysters, and even discuss its start of life as spat and seed. The book includes many colorful characters that Virginia met during her research, those hearty souls that choose to make a living from farming, harvesting, and promoting oysters. Oyster Society Adventures with the Shellfishly Motivated by Virginia Shaffer will be especially appreciated by foodies, oyster lovers, marine biologists, and self-confessed oyster nerds like me.

One of the many fascinating details in the book is that oysters are much more than merely a very tasty food source, as filter-feeders they also help clean the waters where they reside, making the waters cleaner and healthier. Virginia’s dedicated research conducted over many years took her palate, as well as the rest of her on a quest for oyster knowledge venturing down to Florida, up to Maine, to the West Coast, and along the Eastern seaboard bracing the bitter cold of New England winter oyster harvesting to the heat of the South. Her findings are as interesting and as tasty as the oysters that she writes about.

While I valued the diverse types of oysters beforehand, whether they were raw and naked, dressed in interesting mignonettes, fried, baked, or roasted, after reading the Oyster Society Adventures with the Shellfishly Motivated, I came away with an increased appreciation and fascination of the oyster. While the book is not a cookbook, nor does it present itself that way, Virginia aka Lady Oyster, does include a handful of very tasty recipes that I cannot wait to try. I may need to purchase a few dozen this weekend and try them out. Before I slurp them down, I will raise a glass or two of fabulous wine and toast the Oyster Society for the valuable knowledge it imparts and for the impact it makes on a daily basis; long may it reign!

Until next time, Bon Appetit!

About the Author

“Virginia Shaffer is a food writer, certified oyster sommelier, and the founder of Lady Oyster Tours & Tastings, Maine’s first oyster culinary tour company, which was globally awarded “Best Rural Culinary Heritage Experience” in 2025 by the World Food Travel Association. Virginia has written about shellfish for over ten years and has been featured on NPR, Boston Chronicle, and in publications such as Edible, Good Grit, MyMaine, Post and Courier, and more. She holds a certificate in Gastronomic Tourism from Le Cordon Bleu Paris, and B.A. in international Studies from American University, Washington. Virginia lives in Bath with her husband, Warwick, two loyal collies, Tulip and Daffodil, and Woody, the pesky cat. Find her online at ladyoyster.com.

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Oyster Society Adventures with the Shellfishly Motivated by Virginia Shaffer is available for purchase at: Islandport Press, AmazonBarnes & Noble, and others. 

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Oyster Society Adventures with the Shellfishly Motivated by Virginia Shaffer
Publication Date: August 4, 2026
Islandport Press, part of The Stable Distribution Group, with fulfillment by Hachette Book Group
Website: www.islandportpress.com
Hardcover 6×9 inches, 280 pages
Price: $26.95 USD
ISBN: 9781952143991

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