There's something about Maine and the New York Times. First, a well-written, well-researched piece on why Portland is a food Mecca.
Now, just a week or so later, a thorough article on Maine, coming out of its other shell: the oyster shell.
This article, published today in the New York Times, heads to the Damariscotta River to Barb Scully’s Glidden Point Oyster Farm, which has been around since 1987.
We here in Maine have known for a while how tasty Maine's oysters are. While the rest of the world devourers our lobster, locals shuck and swallow these tasty bivalves with passion. (Read here about my visit to the Gay Island Oyster farm, a smaller, boutique operation off Cushing.)
For those looking to sample Maine’s best oysters, here’s Down East's guide to a dozen Maine oysters (all readily available by mail order). Oyster expert and author of A Geography of Oysters, Rowan Jacobsen, provides the tasting notes. And don't forget to click on the picture to enlarge: it's a numbered chart that corresponds to Jacobsen's tasting.

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