Exploring Life & Business with Diane Kim of Holdfast Aquaculture and Grassy Bar Oyster Company

Today we’d like to introduce you to Diane Kim.

Hi Diane, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I’m a queer, Korean-American, first-generation college graduate and proud mother of two boys who love the ocean as much as I do! I started my career as a biological oceanographer, doing research on marine microbial communities in different marine ecosystems, including some amazing places like the Antarctic and hydrothermal vent systems. After about 10 years of research to understand basic questions about microbes, which I loved doing, I was really eager to do something with more immediate and direct application and impact. I co-created Holdfast Aquaculture with several colleagues in 2018 to do just that, using sustainable seafood as our vehicle. We specialize in “low-trophic” seafoods, which include things like shellfish (oysters, mussels and clams) and seaweeds, which are some of the most sustainable sources of food on the planet and that actually help enhance marine ecosystems as they grow. It’s a win-win, for both planet and people. We produce seed for these products at our land-based hatchery in San Pedro, CA and grow oysters and clams out to harvest at our ocean farm in the cold clean waters of Morro Bay, CA in Central California. We’re proud to be the only producer of oysters that start and end their journey entirely in Southern-Central California, which gives them some of the smallest carbon footprint than most other seafoods (>90% of which are imported), and thereby also offering the freshest oysters you can find in the region. We also work on research and innovation to ensure that we and other ocean farmers can continue growing delicious sustainable seafood in the face of stressors like climate change, work with partners to inspire the next generation of aquaculturists and ocean enthusiasts, and also work towards increasing access to fresh locally produced seafood for all communities. You can learn more about me and the other founders here: https://youtu.be/uwCcbMHWQoI.

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not a smooth road, but always an exciting one! Growing living things in a way that is also sustainable is not easy! I would argue that it’s even an art. It takes persistence, care and dedication to grow something from start to finish (oysters spend about 2 months in our hatchery and then 9 months at our farm). I feel extremely lucky to work with passionate folks who have very ‘blue thumbs!’ And sustainable aquaculture, despite the benefits to the environment, economy and food security, is harder to establish and maintain than one might think. To start a new shellfish farm in California takes a lot of resources — many years and a lot of money, which most small businesses can’t afford. We were lucky to connect with a guy named George who was looking to retire and sell his oyster farm in Morro Bay. He had been farming shellfish for over 15 years and was looking for someone who shared his values around community and environment, and we immediately connected. After two years of negotiations, we made a deal. George currently works for us part-time, a testament to his love for the work and our relationship with him. He has been an amazing mentor for us, and we look forward to building on the great foundation that he’s left for us. Shellfish aquaculture in California is also one of the most heavily regulated industries, requiring weekly monitoring and testing of the waters we grow our shellfish in and the oyster meat samples themselves, among other regulatory requirements. As farmers, we’re also at the whims of whatever the environment and ocean throw at us, which is why farmers are some of the strongest environmental advocates out there — our livelihoods literally depend on a healthy environment! So, farming is hard, but it’s also so very rewarding, knowing that we are growing things that not only benefit the ocean, but puts incredibly nutritious and delicious food on people’s plates.

Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
We specialize in “low-trophic” seafoods, which include things like shellfish (oysters, mussels and clams) and seaweeds, which are some of the most sustainable sources of food on the planet and that actually help enhance marine ecosystems as they grow. It’s a win-win, for both planet and people. We produce seed for these products at our land-based hatchery in San Pedro, CA and grow oysters and clams out to harvest at our ocean farm in the cold clean waters of Morro Bay, CA in Central California. We’re proud to be the only producer of oysters that start and end their journey entirely in Southern-Central California, which gives them some of the smallest carbon footprint than most other seafoods (>90% of which are imported), and thereby also offering the freshest oysters you can find in the region. We also work on research and innovation to ensure that we and other farmers can continue growing delicious sustainable seafood in the face of stressors like climate change, work with partners to inspire the next generation of aquaculturists and ocean enthusiasts, and also work towards increasing access to fresh locally produced seafood for all communities.

People can visit us in Morro Bay and enjoy oysters harvested straight from our farm at our dockside tasting window, called the Shucking Shed (see our yelp reviews here: https://www.yelp.com/biz/grassy-bar-oyster-company-morro-bay?start=20). We serve half-shell oysters on ice with a variety of toppings, including a “Grassy Splash” mignonette made of juiced jalapeño and cilantro. We also have clams and oysters live in the shell that you can take home.

We also partner with local guides to offer kayak tours of Morro Bay that include a close-up look at our oyster farm, plus a fresh oyster shucking and tasting experience at the end by one of our team members! Folks can check out upcoming dates and RSVP here: https://www.centralcoastoutdoors.com/kayaking-morro-bay-california/kayaking-oyster-farm-and-tasting.php?fbclid=PAQ0xDSwMYSthleHRuA2FlbQIxMQABpyjtKT27FZY0WGGENzNLpVdR_xg1fTqMBpgIXBuhs93abIBYIXf9xqdoq7DM_aem_smnVceUf1YGEOHL5A2c2BA

And for folks who live in Southern California, we also offer oyster pick-ups from our San Pedro hatchery every week. Folks can order online for pick-up here: https://www.holdfastaq.com/store

What were you like growing up?
I was always drawn to water — the first time I saw a community pool, I dove straight in and my dad had to jump in right after me to make sure I didn’t drown! I’m a pretty outgoing person — love to meet and chat with new folks, I love playing sports and watching my kids play sports, I love being on, in and around the ocean, so I feel incredibly grateful to be able to make a living with the ocean.

Contact Info:

• Website: www.holdfastaq.com
• Instagram: @holdfastaq @grassybaroyster
• Youtube: https://youtu.be/uwCcbMHWQoI
• Yelp: https://www.yelp.com/biz/grassy-bar-oyster-company-morro-bay?start=20
• Other: www.grassybaroyster.com

Image Credits
First image: Arian Tomar All other images: Holdfast Aquaculture