SOUTH BEND, Wash. — It’s oyster-breeding season on Willapa Bay, the body of water that produces more farmed oysters than any other in the U.S.
On these tidal bay flats where inbound Pacific seawater collides with outbound fresh river water, delicious oysters — some exquisitely tiny; some chubby — grow so that they might find their way onto our plates, often at prices of more than $3 each.
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