From first slurps to future careers at Oyster Day

Before he ever set foot in a Virginia Tech classroom, Will Townsend spent his summers and school holidays dredging oysters and fishing crab pots on the waters of Virginia’s Northern Neck. Both of his grandfathers were watermen, and his family has stayed connected to that heritage by planting oysters, crabbing, and running a small seafood business.

“It’s long hours, hard manual labor, and a lot of overhead without any guarantee of a big financial reward,” Townsend said.

What he didn’t know then was the science behind aquaculture’s new innovations — or that his love of working the water could steer him toward a college education.

That changed when he enrolled in Promoting Careers in Aquaculture, a high school summer internship program led by Virginia Tech in partnership with GO Virginia Regions 5 and 6, the Chesapeake Bay Governor’s School, and a network of industry and education partners. 

The program introduced Townsend to new techniques, such as “flip farming” at Steamboat Wharf Oyster Co. in White Stone, where the young entrepreneurs who took him under their wing grow oysters in floating cages that rock with the waves, producing cleaner, more marketable shells in less time. It also connected him with mentors, including Mallory Tuttle, associate director of the Virginia Tech Newport News Center and the Center for Economic and Community Engagement, both part of Outreach and International Affairs.

“If I had not met Ms. Tuttle and my instructor Sara Beam, I probably would not have gone to college,” Townsend said. “After seeing how interested I was in the aquaculture program, they encouraged me to take it to the next level by attending Virginia Tech.”

Bringing a taste of the bay to Blacksburg 

Now in his first semester studying agricultural technology in the College of Agriculture and Life Sciences, Townsend is planning to attend Dining Services’ Oyster Day on Oct. 21 at West End Market in Cochrane Hall. The annual event, in its sixth year, will feature oysters from Rappahannock Oyster Co. in Topping.

For Townsend, it’s not just a meal — it’s a chance to see his Northern Neck upbringing reflected on campus.

“I think the best thing about Oyster Day is that many people here have never tried oysters,” he said. “It’s a bit of a leap of faith, but when they do try one, they’ll remember it for a long time. When some of my Hokie classmates say, ‘I tried my first oyster today at Virginia Tech,’ it will create a shared experience between young people, oysters, and this school.”

That’s exactly why Dining Services has made Oyster Day a tradition.  

“Special events like Oyster Day let us indulge our passions in ways that enrich the student experience,” said Joseph Martin, Dining Services’ operations manager. “We love oysters and seafood and want to share intersections with academic and industry stakeholders to create opportunities for students to explore the environmental, historical, and economic value of oysters.”

For Rappahannock Oyster Co., the event is also about sparking curiosity. Bringing oysters into a dining center — where students might least expect them — makes the experience even more memorable. 

“Everyone remembers the first oyster they had,” co-owner Travis Croxton said. “We hope to be remembered by many as that first experience — and to make a lasting connection between students and the people who grow their food.”

For Croxton, the event is also simply fun. “It never gets tiring talking about what we do, how and why we do it,” he said. “Being at a beautiful campus at the opposite side of the state is just as much fun for us to do as hopefully it is for them to come and taste our oysters.” 

He often talks with students about “merroir” — the idea that oysters from the same hatchery develop distinct flavors depending on where they’re grown. It’s a lesson in science, but also in appreciation for Virginia’s waters.

Growing Virginia’s aquaculture future

Oysters aren’t just a delicacy in Virginia — they’re a driving force in the economy. The commonwealth is a national leader in oyster production, generating more than $60 million annually. Sustaining it requires a skilled workforce ready for hands-on careers along the state’s working waterfronts.

That’s where Virginia Tech comes in.  

The aquaculture program Townsend joined has engaged about 60 students and 30 teachers since its launch three years ago, building awareness of careers that support a sustainable and growing industry. 

“When students like Will see how aquaculture connects science, business, and community, it opens doors they might not have imagined,” said Tuttle, who leads the program. “We want them to see themselves as part of Virginia’s aquaculture future.” 

The university’s Virginia Seafood Agricultural Research and Extension Center is also a key collaborator, contributing technical expertise, industry research, and decades of support for Virginia’s seafood sector. 

“Investing in aquaculture education is about more than growing a skilled workforce,” said Tiffany Wood Mahler, K-12 outreach and engagement coordinator with the center. “It’s about fostering a culture of stewardship that protects our waters while advancing sustainable food production.” 

She added that by helping students and educators explore the science of aquaculture and the importance of a sustainable seafood industry, Virginia Tech is “shaping future leaders who will ensure both the industry and our natural ecosystems thrive for generations to come.” 

For Townsend, seafood will always be more than a research subject or a campus event. It’s family, tradition, and the taste of home. He recently brought several bushels of his family’s steamed crabs to Blacksburg for football weekends — and his friends, he said, “absolutely went crazy over them.”

Townsend eats oysters any way he can get them: raw, fried, grilled, or Rockefeller-style. But nothing compares to his mother’s cooking. “My mom makes an oyster stew that is so good, it’s not even funny,” he said.

He’s already looking forward to sharing that love of seafood with others during Oyster Day. “Introducing students to the amazing taste of Virginia-grown oysters will be a blast,” Townsend said. “I can’t wait.”