Southold Historical Society’s Winter Lecture Series continues into early spring with

“The History of our Local Edible Oyster”


April 2, 2019, 4 PM — Peconic Landing Auditorium, 1500 Brecknock Road,Greenport

The Southold Historical Society is pleased to be partnering with Peconic Landing to offer one more presentation in the Winter Lecture Series (which will span into early spring.) Mark Cappellino, a marine educator with Cornell Cooperative Extension for 26 years, will present “The History of our Local Edible Oyster”.

Oysters have been a local food source for generations, from Native Americans to today’s Greenport’s restaurant patrons eating oysters on the half shell. Our native bivalve is served as, oysters Rockefeller, oyster stew, deep fried oysters, smoked, grilled, and of course raw on half shell. Whatever the form they all tickle our taste buds. At one time New York City harbor was the largest source of oysters harvested in the world. A Greenport oyster cannery owner in the 1930’s created “Oscar the Oyster” a cartoon character and a radio jingles to promote his business.

Oysters are also important biological filters that help clean our marine waters. An adult oyster can filter up to 50 gallons of water a day. They help remove excess nitrogen and prevent harmful algae blooms. Today East End oyster farmers are growing oysters in cages and selling them to fish markets and restaurants locally and in New York City.

This program promises to be an intriguing, fact filled presentation that gives you a greater appreciation for our local tasty bivalve. Who knows you may even get a desire to stop by a local fish market and pick up some oysters on the way home or order oysters on your next visit to a restaurant. 

The lecture will be held in the Peconic Landing Community Center’s auditorium at 1500 Brecknock Rd., Greenport, NY 11944 on Tuesday, April 2 at 4pm. Admission is free. RSVP is recommended by calling (631) 765-5500.

For more information on this event or any other society programs, please call (631) 765-5500 or email



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