How oysters shaped the environment, cultures, and economies of the Northwest Heaven on the Half Shell offers a thoroughly researched and richly illustrated history of the Pacific Northwest’s beloved bivalve, the oyster. Starting with the earliest evidence of sea gardens and clam beds from 11,500 years ago, this book covers the history of oyster cultivation through contemporary aquaculture in coastal Washington, Oregon, British Columbia, northern California, and southeastern Alaska. Generations of oyster farmers, Native and non-Native, have weathered many challenges to continue the harvest. Their vivid individual accounts are braided together with significant history, such as the major contributions of Japanese immigrants prior to World War II and the 1994 Rafeedie decision that affirmed shellfish harvesting rights held by Northwest tribes. The book also sheds light on the innovations that made oysters an enduringly popular food, from the creation of so-called sexless oysters that could be consumed year-round to breakthroughs in contemporary oyster cuisine. Now fully updated and expanded―and chock-full of “oysterabilia”―this classic text shares new insights on emerging challenges to the oyster farmer’s life as well as increased coverage of the roles of women and contemporary tribes in building this cultural tradition, past and present. Newcomers and aficionados alike will also be delighted by the carefully selected recipes, both historic and contemporary, from the region’s top chefs. As the old saying goes, when the tide is out, the table is set. "If an oyster can be an angel on horseback, swim succulently in steamy creamy chowder, be deviled with mustardy scallion butter or with nary an adornment, be heaven on a half shell…it’s no wonder why a pearl is its least tasty achievement. Read this book, love these mollusks, save the world!"―Tom Douglas, James Beard Award-winning author of Tom Douglas' Seattle Kitchen "The definitive work on the trials and triumphs of the Pacific Northwest oyster industry. Essential reading for oyster lovers and farmers alike."―Rowan Jacobsen, James Beard Award-winning author of A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America "The writers’ respective backgrounds in science and history, combined with delectable dishes, make this book one part cookbook, one part bedside reading for food and history buffs."― 425 Magazine "A must-read for PNW oyster lovers."― KING 5 - Evening "Delicious and thought-provoking context! I applaud Heaven on the Half Shell for highlighting the underrepresented and hidden heroes of the PNW oyster industry who make it possible for the rest of us to enjoy these amazing delicacies. An important read for oyster aficionados around the world."―Julie Qiu, founder of In A Half Shell How oysters shaped local environments and cultures ― University of Washington Press David George Gordon is the author of 22 books on topics ranging from slugs and snails to sharks and gray whales. He served as Washington Sea Grant?s Science Writer from 1998 to 2012. Samantha Larson has been the science writer at Washington Sea Grant since 2017. Her writing and reporting on science, the environment, and adventure has also appeared in dozens of publications including National Geographic , Grist , and High Country News . MaryAnn Barron Wagner has served as assistant director for communications at Washington Sea Grant since 2014. Professor Emeritus and former Director of the Western Regional Aquaculture Center, University of Washington