A Shuckin' Good Time

A Shuckin’ Good Time

Photography by Liz Stewart Photography

There is nothing better than a good oyster roast with friends and neighbors in a gorgeous marshside setting under a canopy of branches dripping with Spanish moss. Unless it’s being an oyster roast that benefits a great cause, like protecting and preserving more settings like that around the island. That’s exactly what the St. Simons Land Trust Oyster Roast is all about. This highly anticipated annual event is scheduled to take place on Saturday, Jan. 14, 2017, from 5:00 to 8:00 p.m. at Gascoigne Bluff.

Now in its 17th year, the oyster roast continues the tradition of highlighting the talents of local chefs, who prepare and donate Southern favorites such as Low Country boil, barbecue, and bushels and bushels of oysters, plus sides and desserts. The long tables set up for shucking stay busy and the oysters are plentiful. Making it all happen will be more than 130 donors and volunteers, under the direction of event chair Judie Mattie.

Again this year, setting the musical ambiance for the evening will be folk singer and acoustic guitarist Owen Plant performing onstage under the majestic live oaks. From mellow classics from artists like James Taylor and Cat Stevens to his own original songs influenced by the reggae beats of his Jamaican heritage, Owen is always a crowd-pleaser.

“The oyster roast is a celebration of the Land Trust’s conservation work,” says David Pope, the newly appointed executive director of the Land Trust. “After Hurricane Matthew, we all have an even greater appreciation for the need to preserve and protect the natural and scenic character of St. Simons.”

The St. Simons Land Trust was founded in 2000 and was accredited by the Land Trust Alliance in 2015. Its stated mission is to preserve the island’s natural and scenic character, and to enhance the quality of life for our island community for present and future generations. Today, the Land Trust has more than 800 acres protected in perpetuity.

The latest Land Trust project is the acquisition of 250 acres of Musgrove, the former home of Nancy Reynolds Bagley and of her son, Smith Bagley, on St. Simons Island. The first step took place in May with the purchase of 58 acres. In a three-phase agreement with the sellers, that acquisition was the first of three parcels that will total 260 acres of the 450-acre property. With this purchase, the first 58 acres will be protected in perpetuity. The family compound, which is frequently featured during the annual Christ Church Tour of Homes, is not included in the purchase agreement.

The May purchase included 1,000 feet of deep-water frontage on Musgrove Creek and was the first of three closings scheduled for the coming two or more years. In support of the first two phases, the U.S. Fish and Wildlife Service’s National Coastal Wetlands Grant program is providing two $1 million grants. Commitments from Land Trust board members and all other donors now amount to over half of the required $10.65 million to complete all three planned purchases. The seller will return sufficient funds from the sales price to the Land Trust to create a stewardship endowment to go toward managing the 260-acre property.

The seller is the Brenn Foundation, which was established by the late Smith Bagley (grandson of R.J. Reynolds) to focus on public policy issues such as the environment, human rights, and civic engagement. To preserve Musgrove and to raise additional funds to support the foundation’s mission, the Brenn Foundation sought a transaction with the Land Trust. “We commend the Brenn Foundation for their commitment to the perpetual conservation of this historic and ecologically significant land,” said Frances McCrary, chairman of the Land Trust board of directors.

The Georgia Department of Natural Resources (DNR) agreed in December to hold a conservation easement on the property. A conservation easement offers a permanent legal guarantee that the property will never be developed. “The Musgrove property is a significant addition of habitat to the permanently protected lands in the Altamaha estuary and the entire coast,” said Jason Lee, program manager in DNR’s Wildlife Resources Division. Lee noted that the total property to be purchased by the Land Trust includes nearly 200 acres of maritime forest, 60 acres of rare pond pine flatwoods and rare plants. “The state-held conservation easement guarantees proper management of these habitats,” he added. “Georgia DNR is excited to partner with the Land Trust in this conservation effort.”

With the addition of nature trails, the property will eventually become a public park.However, public access will not be available until all three parcels have been acquired, most likely in two years or more. “Once we have acquired all 260 acres, the Land Trust will have protected 1,036 acres on the island,” noted McCrary. Quite an impressive feat, and one that deserves celebration.

The fundraising goal of the campaign to preserve Musgrove is $11 million. The total cost of the Musgrove property is $10.65 million. Once the purchase of all three parcels is complete, the sellers will return a sufficient amount ($1.5 million) to the St. Simons Land Trust to create a stewardship endowment for maintaining the property in perpetuity. By raising $11 million for the project, the St. Simons Land Trust will have funds for initial improvements at the site to prepare for public opening. Donors wishing to help are invited to support the Land Trust via sslt.org. Memberships and gifts may also be mailed to P.O. Box 24615, St. Simons Island, GA 31522. Of course, coming out to the oyster roast is another way to show your support.

Tickets for the oyster roast are $75 each and are available for purchase online at sslt.org. The price for members through January 6 is just $50, so get your tickets early. Non-members who wish to join can do so online to receive the same discount. For additional information about tickets, volunteer opportunities, Land Trust projects and membership, call 912.638.9109. Also follow the Land Trust on Facebook and Twitter for any updates.

**EXPERT TIP: HOW TO SHUCK AN OYSTER**

1. First, wrap the hand that you'll use to hold the oyster in a dishtowel or use a shucking glove. Set the oyster on a flat surface and hold it down with your towel-wrapped hand. (This is for first-timers; once you get a feel for it, you can just hold it in your hand.)

2. The oyster starts at a point and then flares outward into its shell shape. The hinge is located at that original starting point. Insert your oyster knife next to the hinge, wiggling it around until you feel it slip inside the shell. Give the knife a twist to pop the hinge.

3. With the tip of your knife still inside the oyster, angle the knife toward the top or bottom of the shell so you don’t cut into the oyster, and run it between the shells toward the top. This might can be tricky, so be patient. Once you get to the top, twist the knife to separate top and bottom shells.

4. Then slide your knife under the oyster and cut through the muscles holding it to the shell. Be careful of the liquid inside.

5. Now scoop out the meat with a fork, top with the condiment of your choice, and enjoy! Hot sauce, lemons, and crackers are considered oyster roast essentials.