Part two of our three-part docuseries celebrating the Southern oyster
Our oyster story continues. In the second episode of the ShellBound series, the focus turns to Wilmington, North Carolina, and its surrounding estuaries, where chefs and oyster farmers work in close partnership to shape a thriving local food scene rooted in the water. ShellBound is a three-part docuseries that explores the people, places, and ecosystems behind Southern oysters, revealing how a single protein connects culture, cuisine, and coastal stewardship.
Wilmington might be known as a gateway to the state’s gorgeous beaches, but nearby, Alyssa and Conor MacNair, the couple behind N. Sea. Oyster Co. and growers of Dukes of Topsail, are working hard while creating a welcoming gathering space on the water, while chef Dean Neff of Seabird and Zora’s Market and Kitchen is evangelizing Southern oysters to everyone who walks through his doors—proving that a North Carolina-grown oyster can be the architect of an entire community.
Throughout the episode, ShellBound emphasizes relationships: between chefs and farmers, land and water, past and future generations. Whether hosting chefs on the farm, inviting the public to shuck oysters tableside, or reflecting on the shrinking number of Americans directly involved in food production, the message is clear. Oysters are not just sustenance—they are a shared responsibility and a hopeful path forward for coastal communities
Just as oysters can’t live without the support of one another, this collaboration would not be possible without the support of our partners. Our deepest thanks go to Oyster South, a nonprofit that connects communities, provides resources for Southern oyster farmers, and promotes healthy waters, for providing a storytelling grant which allowed us to enlist the team behind BLK ELK, a cutting-edge Arkansas production outfit, to help shape this compelling look into the world of Southern oysters.
Tune back in on Friday, December 26, 2025 for Episode 3 capturing Louisiana oyster culture, and check out Episode 1 on Virginia’s coastline conservation here.
Explore Our Oyster Feature
Southern Oysters 101
We’re sharing all that we know and love about Southern oysters— from why they matter to some of the many people who are harvesting or farming them; from how to shuck and taste them to how best to pair them with a drink. Consider this your Southern Oysters 101 and then some.
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In the Field
ShellBound: An Anthology of Southern Oyster Culture | Episode 1: Virginia
ShellBound is a three-part docuseries that delves into the wild, wonderful, and challenging world of Southern oysters.
Recipes
In Season: Oysters
Colder water temperatures make for ideal oyster-eating conditions– enjoy oysters this fall with these delicious recipes.
In the Field
Marsh to Menu: Carolina Sea Foraging
In the marshlands around Wrightsville Beach, North Carolina, Ana Shellem takes chef Dean Neff sea foraging to harvest a bounty of seafood.
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