It’s well before the lunch hour when a worker lugs a large plastic storage bin out of the kitchen at the Bluewater Grill in Newport Beach and into the back of Kaysha Kenney’s minivan.
The bin is full of discarded oyster shells from the previous night’s dinner service, plus some lemons and half-eaten bread. Kenney wants the shells, but the extra food bits are OK, she said, “because they sit out in a field and they have little animals that will come and kind of pick off the food scraps.”
This pickup is the first phase of a project led by Kenney’s group Orange County Coastkeeper. The goal is to use oyster shells from local restaurants to restore the once-abundant oyster beds along the coast and buffer the shoreline from erosion and rising seas.
Though the shells Kenney collects are non-native oysters, Coastkeeper’s project is focused on restoring Olympia oysters — the only native species along the West Coast. The species has been decimated by coastal development and overharvesting, starting in the Gold Rush days when they fed tens of thousands of hungry fortune-seekers.
Stop 2: San Joaquin Marsh
With the blue Coastkeeper minivan full of stinky shells, Kenney heads inland to a hot, sunny patch of land next to the San Joaquin Marsh in Irvine. Here, she weighs each restaurant’s contribution, and spreads the shells out to cure in the sun to rid them of pathogens — and any leftover horseradish and tabasco sauce…