Monday, January 9, 2012

Shellfish Aquaculture Class- B & G Oysters Offers Focused Events

Shellfish Aquaculture Course in RI

Dale Leavitt is a well-respected person in the field and this is a great opportunity to learn about the field.

Roger Williams University to Offer Practical Shellfish Farming Course - Non-credit course will teach shellfish farming basics to local residents

BRISTOL, R.I., November 29, 2011 – The Roger Williams University Center for Economic and Environmental Development today announced it is presently enrolling students to its non-credit course in Practical Shellfish Farming for the winter 2012 semester. This course will provide interested individuals the technical information needed to confidently undertake a small shellfish farming enterprise in Rhode Island and nearby areas of southern New England. All aspects of shellfish farming, from the broodstock to the market, will be covered over the twelve-week course. Students will learn the basic principles of hatchery, nursery and grow-out operations; as well as risk management, siting and permitting, and business management.

Associate Professor and Aquaculture Extension Specialist, Dr. Dale Leavitt, will instruct the course which will be held on the Bristol, R.I. campus of Roger Williams University. The course will consist of a minimum of twelve classes, which will be held on Wednesday evenings from 6:30 p.m. to 8:30 p.m.  The class will commence on Jan. 11, 2011 and run through April 18, 2011, weather permitting. The fee for the entire twelve-week course, including all handout materials, is $120 per student. Students may attend classes on a drop-in basis at a rate of $10 per evening session. Pre-registration is preferred by contacting Cheryl Francis at (401) 254-3110 or, or Dale Leavitt at

Session topics and dates are as follows:

Date            Discussion Topics
11 Jan          Introductions and shellfish aquaculture overview
18 Jan          Shellfish Biology
25 Jan          Shellfish Growout Systems I – Oysters
 1 Feb         Shellfish Growout Systems II – Quahogs & other Clams
 8 Feb         Shellfish Growout Systems III – Scallops & Mussels
15 Feb          Shellfish Nursery Systems I
22 Feb          Shellfish Nursery Systems II
29 Feb          Site Selection, Permitting and Regulations
 7 Mar         Risks to Growing Shellfish I - Predators
14 Mar          Spring Break – no class
21 Mar          Risks to Growing Shellfish II - Diseases
28 Mar          National Shellfisheries Association Meeting – no class
 4 Apr         Shellfish Business Management
11 Apr          Shellfish Hatchery Techniques I (optional)
18 Apr          Shellfish Hatchery Techniques II (optional)

B&G Offering Food Focused Classes

Inspired by the food, beverage, and hospitality education offered to our teams, the south end eateryB&G is inviting its favorite oyster farmers, wine importers, and culinary professionals to spend an afternoon sharing their expertise through talks, tastes, and sips during delicious, informative Master Classes.  Master Classes will be held from
3:00-4:00 pm and cost $35 per person (the Pairing Shellfish with Wine class will be $50).

The Chef's Table

During our Chef's Tables, guests will embark on lunch hour armchair travel to bivalve-rich regions from Cape Cod to Chesapeake Bay, with discussion and dining guided by a B&G team member or visiting expert. Held on Thursdays at 1 pm and limited to eight guests for an intimate atmosphere, each Chef's Table will be $45 per person, including an appetizer, entrée, and glass of wine selected to illustrate the afternoon's topic of discussion.


Beers of the Eastern Seaboard
Brews for Bivalves and Beyond:
Join craft beer specialists, Adam Burnham and Derek Whitaker, of Atlantic Imports, for an afternoon of Suds and Seafood.  We’ll sample the East Coast’s best and most creative brews, from Delaware’s Dogfish Head to New Hampshire’s White Birch Brewing.

A Tour of the Mid Atlantic
Once known as the “breadbasket colonies” the States of the mid-Atlantic cover the dairy farms and orchards of Pennsylvania and New Jersey, the seafood-rich shores of Maryland and Delaware, the potato and peanut farms of Virginia.  Accompany B&G Sous-Chef Matt Garland on a table-side tour of this historic and bountiful region.

Chesapeake Classics
Forty fresh water rivers flow into the expansive Chesapeake Bay, making it home to a myriad of aquatic creatures: oysters, blue crabs, stripers and more.  Spectacular seafood became the defining culinary signature of Baltimore and its surrounding shores.   Join General Manager, Jen Pieters, for a nostalgic luncheon of Chesapeakefavorites, including Maryland Crab Cakes and Atlantic Rockfish.

The classes will continue into May with many of the later ones focused on more local areas including Rhode Island and the Cape. .  Here is a link to learn more.  

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