Consider the Oyster: why economics still has so much to learn from the natural world

  From Charles Dickens to the Dasgupta report, the story of the oyster holds gritty hope for conservation. " data-adaptive-image-768-img="" data-adaptive-image-max-img=""> Before it was the global centre of finance or home to the Statue of Liberty, New York was the oyster capital of the world. Blue Point oysters, Manhattan oysters, Rockaways, Cape Cods and oysters from Flushing Bay – all these varieties and more once flourished in the Hudson’s brackish waters. In the 19th century, around a million of them were eaten every day in the city, and millions more were exported in newly ice-packed ships. Discarded shells intermingled on vast middens of calcified waste; burnt, they provided lime for plaster and paint. Raw, fried, pickled, stewed, packed in patties and spread on toast; some were eaten with champagne, some straight from the boats. The millionaire “Diamond Jim” Brady would consume two or three dozen before midday, while in Canal Street’s red curtained oys .. Full story on 

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