This article was originally published by High Country News and appears here as part of our Climate Desk collaboration. A dozen twists of a knife were all it took to tarnish the unblemished reputation of Washington’s oysters. It was 2017, and Teri King, an aquaculture specialist for Washington Sea Grant, a marine research institute, had been invited to shuck shellfish at a seafood event in Shelton, Washington. She was there to teach people about the local oyster industry, which is prized for producing delicious half-shells with perfect, pearly white interiors….
