Reviving a near-extinct population

LOOKING FOR A PEARL: Providence Oyster Bar employee Ethan Fleming. The restaurant is working with the Nature Conservancy to help rebuild the local wild-oyster stock. /
LOOKING FOR A PEARL: Providence Oyster Bar employee Ethan Fleming. The restaurant is working with the Nature Conservancy to help rebuild the local wild-oyster stock. /
Every Monday, the Nature Conservancy visits Hemenway’s Restaurant in Providence to collect oyster shells left over from the plates of hungry diners. Conservancy staffers empty a nondescript, 64-gallon bin typically brimming with more than 1,000 oyster shells. They hope the weekly haul from Hemenway’s and other local restaurants will support an oyster-restoration project hailed by…

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