Ken McLeese visiting from Atlanta eats a plate of Apalachicola oysters on the half shell at Up The Creek Raw Bar Restaurant on May 26, 2016, in Apalachicola, Fla.
Ken McLeese visiting from Atlanta eats a plate of Apalachicola oysters on the half shell at Up The Creek Raw Bar Restaurant on May 26, 2016, in Apalachicola, Fla. Taimy Alvarez Sun Sentinel/TNS
Ken McLeese visiting from Atlanta eats a plate of Apalachicola oysters on the half shell at Up The Creek Raw Bar Restaurant on May 26, 2016, in Apalachicola, Fla. Taimy Alvarez Sun Sentinel/TNS

How an industry dodged a strategy proven to prevent deaths caused by raw oysters

October 07, 2016 05:00 AM

UPDATED October 07, 2016 11:21 AM

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