Along the shores of the Delaware Bay, a boutique oyster farm is quietly nourishing both the water and the community. That work — and the women behind it — will be recognized this weekend at the annual Heritage Dinner in Philadelphia .

Research scientist-turned-oyster farmer Lisa Calvo has been working with shellfish since the 1980s. Using the rack-and-bag method — mesh bags secured to steel racks — she harvests around 7,000 oysters each week, many of which end up on restaurant tables across Philadelphia.

Oyster farmer Lisa Calvo shucks an oyster.

"They are so important to an ecosystem… and from a culinary perspective, they are so fun to eat and so delicious," Calvo said.

With business partner Chef Melissa McGrath, Calvo co-owns Sweet Amalia Market & Kitchen, a small but nationally re

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