In A Half Shell

My brand new (and very first) book deal was announced today. Right after my birthday and right before Oyster Educators Summit. What perfect timing!

For a long time, I didn’t feel like I had enough of a new or fresh perspective to merit an entire book about oysters. The more I learn, the more I feel like I have yet to learn. And when I set my mind to creating something, I want to do nothing but the best work and to add real value to the conversation. So despite being approached a few times in the past about writing a book, I never felt like those opportunities were good fits for me (nor have I pursued it proactively).

Then Nicole James at Quarto reached out. I told her point blank, “I don’t want to write an oyster 101 and I don’t want to do a cookbook.” At the heart of it, I didn’t want to make a conventional oyster book, especially when I was fully immersed and invested in building OMG.

Luckily for us, she was curious enough to continue the conversation and asked to hear about my “dream” project. So with not much to lose, I painted a picture. I wanted to be true to what I find most fascinating in the oyster world—and it all revolves around flavor and what impacts it.

Over the better part of last year, Nicole and I got to know each other and our respective strengths and wheelhouses. I’m particularly drawn to Quarto’s deep experience in producing illustrated non-fiction and Rock Point’s design sensibilities and “gift-forward” marketing approach.

There are so many exceptional oyster books out there, so I know the bar is high. I’m excited to pour my 16+ years of bivalve-curious adventures and travels into these pages, and to continue the research on the road in 2026. PNW, Texas, Baja, Alaska: I’ll be seeing you very soon. 👀