Georgia was once a leader in the oyster canning business, but the last cannery closed in the 1960s. In the past few years, however, a group of people have helped revive the Georgia oyster — through farming. André Gallant , author of A High Low Tide: The Revival of a Southern Oyster , joined us with more on the past, present and future of Georgia's oyster industry. Bryan Rackely, co-owner of Kimball House — a Decatur restaurant where Georgia oysters are now on the menu — also joined the conversation about these briny bivalves.
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