When cousins Ryan and Travis Croxton told their grandfather they wanted to re‐open the family oyster operation, he replied, “When the Chesapeake Bay oyster business was good, it was great, but when it was bad, it was devastating‐‐find another venture, boys.” But, the “boys” decided to go ahead and take a chance on an oyster that had been devastated by pollution and overharvesting for some 40 years. Their gamble paid off, and now top chefs from around the country are all calling for their delicacies. One particular chef, Jason Alley, goes to work with the cousins on a warm spring afternoon. With the Chef are his two children who delight in the water and sandy beach of the Chesapeake Bay. Not only do the chef and his children get to harvest these bi‐valves, but they also get a course in marine biology and learn how the oyster is playing a big part in cleaning up the Bay. In the kitchen, Jason and his children prepare several dishes with their prized catch.