A muddy, windswept flat in Duxbury Bay is where it all started and where it will remain. Skip Bennett was raised in the Island Creek neighborhood of Duxbury in a family that has been a fixture here since the town’s founding in 1637. The son of a lobsterman, Skip spent years working on our Bay digging mussels, razor clams, and steamers. After a failed attempt at growing quahogs in the '90s, Skip turned his attention to oysters, and there followed a decade of trial, error, effort, and plenty of salt water. Today, Island Creek oysters are served in fine restaurants across the country, and even the White House. The dedication to Duxbury's flats, food that’s good for the people who eat it, for the people who grow it, and for the place where it is raised, remains a constant.
