the Foundations of Shellfish Farming course.<\/a><\/p>\nThe 12\u2011week, in\u2011person course, held at UConn Avery Point, offers practical training for new and prospective shellfish farmers. Coursework covers shellfish biology, gear and site selection, marketing, permitting, and business planning, giving students a clear\u2011eyed view of what it takes to succeed in one of Connecticut\u2019s most storied industries.<\/p>\n
\u201cThis is not a class where we sugarcoat the work,\u201d says Mike Gilman, assistant extension educator with Connecticut Sea Grant and UConn Extension, who co\u2011teaches the course with Tessa Getchis, Extension program leader for Connecticut Sea Grant. \u201cIt\u2019s hard work, and there are a lot of things that can go wrong if you\u2019re not prepared.\u201d<\/p>\n
\u201cStorms happen, gear gets lost, and things break,\u201d he adds. \u201cLearning how to plan for that reality is just part of working on the water.\u201d<\/p>\n
Gilman brings his firsthand experience to the classroom, anchoring lessons in the realities of working on the water. Before teaching, he spent years learning shellfish farming through trial, error, and long days on the water.<\/p>\n
\u201cI started growing oysters with a friend, and we learned as we went,\u201d Gilman says. \u201cI knew a lot about crabs, he knew about lobsters and boats, and we kind of figured the rest out together. The experience really shaped how I approach teaching this class today. I don\u2019t want students to have to learn every lesson the hard way like I did.\u201d<\/p>\n
‘It’s not something you can wake up one morning and decide to do’<\/strong><\/p>\nGilman\u2019s candid approach resonates with students. The course emphasizes applied knowledge and real\u2011world decision\u2011making, teaching participants how to evaluate lease sites, navigate permitting, select appropriate gear, and plan for long\u2011term operations in the industry.<\/p>\n
For Sean Reilly, owner and operator of New England Oyster Farm, the class provided essential groundwork as he launched his business.<\/p>\n
\u201cI took the shellfish class with Mike and Tessa two years ago, right when I was starting my company,\u201d Reilly says. \u201cThey helped me understand what I was walking into.\u201d<\/p>\n
\u201cThe state of Connecticut regulates this industry very heavily,\u201d Reilly adds. \u201cMike and Tessa really prepared us for what to expect from the Department of Agriculture, environmental agencies, and the permitting process. That knowledge is huge.\u201d<\/p>\n
The course meets state eligibility requirements for submitting a Joint Agency Application for Marine Aquaculture, an important step for anyone seeking a commercial shellfish lease in Connecticut.<\/p>\n
Students leave not only with technical knowledge, but with a clearer understanding of timelines, costs, and the challenges inherent to the industry.<\/p>\n
\u201cIt\u2019s not something you can wake up one morning and decide to do,\u201d Reilly says. \u201cIt takes time.\u201d<\/p>\n
An advanced degree isn\u2019t required to become a shellfish farmer, Gilman explains, but you do need a wide range of skills.<\/p>\n
\u201cYou\u2019re a biologist, a farmer, a businessperson, and then a marketer,\u201d he says. \u201cAt some point, you\u2019re wearing all of those hats.\u201d<\/p>\n
The course stresses the importance of community, marketing, and identity. Students are encouraged to think critically about how they present their products, build customer relationships, and create sustainable businesses.<\/p>\n
Gilman again shares early lessons from his own experience.<\/p>\n
\u201cWe once had a wholesaler ask how we expected them to sell our oysters when they were delivered in ugly, dirty bags next to beautifully packaged products,\u201d he says. \u201cThat was a wake\u2011up call. Identity and communication matter.\u201d<\/p>\n
Difficult work, but worth the struggle<\/strong><\/p>\nGuest speakers play a key role in the course, bringing a range of expertise into the classroom. Industry professionals, extension educators, business development specialists, and state regulators regularly visit, helping students build the networks they will rely on as they enter the field.<\/p>\n
\u201cThe class wouldn\u2019t be successful without them,\u201d Gilman says. \u201cThese are people students are going to know personally once they\u2019re in the industry.\u201d<\/p>\n
Now in its fourth year, the Foundations of Shellfish Farming course has already helped launch multiple new operations across the state. Some graduates are already harvesting and selling their products, while others are still navigating site selection and permitting. Other graduates of the course include Sam Tucker operating Tucker Oyster Co. with their first harvest happening last fall. Ted Burdacki of Bear Island Clam Company is preparing for his first harvest this year.<\/p>\n
Reilly says the rewards make all the effort worthwhile.<\/p>\n
\u201cThere\u2019s nothing like being outside, working a long day on the water,\u201d he says. \u201cGetting home after a day like that and feeling entirely fulfilled. There\u2019s nothing I\u2019ve done that compares to this.\u201d<\/p>\n
Gilman sees that sense of purpose as central to the course\u2019s mission.<\/p>\n
\u201cIt\u2019s difficult work,\u201d he adds, \u201cbut when you finally sell your product, it\u2019s one of the best feelings there is. That\u2019s what makes people push through the tough days.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"
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