March 2025
March is Women’s History Month! Let’s celebrate the women in our lives, especially Mother Earth. Mother Earth is known by many culturally significant names, such as Hòutǔ, the Chinese Queen of the Earth, Gaia, the Greek mother of all, Terra, her Roman counterpart, the Polynesian Papatūānuku, and many more. This month, and after, let's celebrate Nature and her significance in growing our oysters and the interconnected ecosystems that make our world. To show our gratitude, make sure to continue reducing our environmental impact - picking up trash, reusing and recycling, eliminating the usage of fertilizers, and more - to keep her waters, land, and air healthy and clean.
Raise a shell to the fierce and fabulous women at the helm of the Wild Oyster Project:
Laura Valvassori - Development Manager
Linda Hunter - Founder and Director
Casey Harper - Program Director
Alex Maciel - Volunteer & Outreach Coordinator
Kyley Fishman - Content Specialist
Rooted in Local Flavor: Chef Rico Rivera of Almond and Oak Restaurant
Written by: Kyley Fishman
A reflection isn’t always found in a mirror; the Bay Area’s reflection can be found in Rico Rivera’s menu at his restaurant, Almond and Oak in Oakland, California.
A Bay Area native, Rivera is the chef and owner of Almond and Oak, a restaurant dedicated to local, seasonal food. Just like the name suggests, the restaurant's specialty is cooking with almond and oak wood. Rivera’s passion for unique and authentic flavors started long before he opened his restaurant, garnered from years of experience.
After his graduation from the Culinary Institute of America, Rivera spent several years traveling the country, cooking in various restaurants. A pivotal moment in his journey in sustainable cooking was during his time at Lark Creek Inn in Larkspur, where he wasn’t just hands-on in preparing the food, but gathering it also.
Chef Rico Rivera
“I gained such an appreciation for the incredible work they did, work that gave us the best product to cook and play with,” said Rivera. “In my restaurant, the menu is a reflection of the market, the fishermen and ranchers.
In his efforts to continue supporting local communities, sustainable movements, and the maintenance of local marine ecosystems, for Rivera, partnering with Wild Oyster Project was a no-brainer.
“By taking part in this venture, we are helping to restore the Bay's delicate ecological balance. This ecosystem filters water, enhancing biodiversity and protecting shorelines from erosion,” he said.
Twice a week, he and his co-workers would go to the farmers market to pick up provisions for the restaurant.
“That's where I was able to meet the farmers who grew and picked our produce, developing relationships that gave me a deeper connection and appreciation to food,” Rivera described. “ Local fishermen showed up in their trucks with seafood only hours out of the water.”
This experience was foundational in how he viewed cooking. Rivera always knew he would return to Oakland to open his own restaurant, but this experience provided him insight into how he wanted it to operate.
Interior of Almond and Oak
For Rivera, oysters aren’t just an environmental asset - they're a culinary delight. He has prepared and enjoyed oysters in many ways, but he believes the best way to appreciate their distinct flavors and textures is to keep it simple. His favorite method is to shuck them fresh, place them on ice, and serve with simple mignonette.
From market-fresh menus to partnerships that restore local ecosystems, Rivera’s restaurant, Almond & Oak, is proof that food isn’t just about flavor; it’s about connection, community, and care. And just like a perfectly shucked oyster, sometimes the simplest things - when done with passion - are the most profound.
Supporting Mother Earth: Your Role in Preserving National Treasures
Written by: Kyley Fishman
Mother Earth’s call has never been louder than now and it is time that we answer it. Federal cuts are not only taking away jobs in parks, but also threatening the work of NOAA (National Oceanic and Atmospheric Administration). and the EPA (Environmental Protection Agency). This puts our cherished national, state, and local lands and wetlands at risk. Any contribution matters in light of funding shortfalls, no matter how big or small. It’s up to all of us to step in and do what we can. Small actions, when multiplied by many, can create lasting change.
Get out there and get involved
Supporting environmental causes goes beyond just monetary contributions - your time and effort itself is an offering. Your volunteer time can help support and maintain these efforts in our own backyard - the San Francisco Bay.
Every Dollar Counts
Consider making a one-time donation or setting up a recurring contribution to the Wild Oyster Project to support environmental protection.
The challenges facing the environmental community seem daunting, but together, we can rise to meet them. Our land, water, and wildlife depend on us to step up, take action, and ensure that these treasured resources remain protected for generations to come. Mother Earth gives us so much - it’s time to return the favor.
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Thank you for your encouragement and support. If you would like to make a donation to Wild Oyster Project we would appreciate it.