T'LOXT'LOX: WEST COAST OYSTERS

One of the now rare species of oysters in the Pacific Northwest is the Olympia oyster, Ostrea lurida, (Carpenter, 1864).  

While rare today, these are British Columbia’s only native oyster. 

Had you been dining on their brethren in the 1800s or earlier, it would have been this species you were consuming. Middens from Port Hardy to California are built from Ostrea lurida.

These wonderful invertebrates bare their souls with every bite. Have they lived in cold water, deep beneath the sea, protected from the sun's rays and heat? Are they the rough and tumble beach denizens whose thick shells tell us of a life spent withstanding the relentless pounding of the sea? Is the oyster in your mouth thin and slimy having just done the nasty—spurred by the warming waters of Spring? 

Is this oyster a local or was it shipped to your current local and, if asked, would greet you with "Kon'nichiwa?" Not if the beauty on your plate is indeed Ostrea lurida. 

Oyster in Kwak'wala is t̕łox̱t̕łox̱

We have been cultivating, indeed maximizing the influx of invasive species to the cold waters of the Salish Sea for many years. 

But in the wild waters off the coast of British Columbia is the last natural abundant habitat of the tasty Ostrea lurida in the pristine waters of  Nootka Sound. 

The area is home to the Nuu-chah-nulth First Nations who have consumed this species boiled or steamed for thousands of years. Here these ancient oysters not only survive but thrive — building reefs and providing habitat for crab, anemones and small marine animals. 

Oysters are in the family Ostreidae — the true oysters. Their lineage evolved in the Early Triassic — 251 - 247 million years ago. 

In the Kwak̓wala language of the Kwakwaka'wakw, speakers of Kwak'wala, of the Pacific Northwest and my family, an oyster is known as t̕łox̱t̕łox̱. 

I am curious to learn if any of the Nuu-chah-nulth have a different word for an oyster. If you happen to know, I would be grateful to learn.

SHELL MIDDENS: CaCO3 + CO2 + H2O → Ca (HCO3)2

This past weekend, I was exploring the western edge of central Vancouver Island, home to the Pacheedaht First Nation. Their traditional unceded territory is wonderous.  

The beaches are covered with bits of fir, cedar and arbutus worn smooth by the awesome west coast waves! I can see why they have made a home here for millennia. 

Those of you who live near the sea understand the compulsion to collect driftwood, unusual stones, fossils—and shells. They add a little something to our homes and gardens. 

With a strong love of natural objects, my own home boasts several stunning abalone shells conscripted into service as both spice dish, soap dish and the place I both store and display beautiful bits from nature.

As well as beautiful debris, shells also played an embalming role as they collect in shell middens from coastal communities. Having food “packaging” accumulate in vast heaps around towns and villages is hardly a modern phenomenon.

Many First Nations sites were inhabited continually for centuries. The discarded shells and scraps of bone from their food formed enormous mounds, called middens. Left over time, these unwanted dinner scraps transform through a quiet process of preservation.

Time and pressure leach the calcium carbonate, CaCO3, from the surrounding marine shells and help “embalm” bone and antler artifacts that would otherwise decay. Useful this, as antler makes for a fine sewing tool when worked into a needle. Much of what we know around the modification of natural objects into tools comes from this preservation.

Comox Beach, Kʼómoks First Nation / Photo: Kat Frank 

Calcium carbonate is a chemical compound that shares the typical properties of other carbonates. CaCO3 is common in rocks and shells and is a useful antacid for those of you with touchy stomachs. 

In prepping fossil specimens embedded in limestone, it is useful to know that it reacts with stronger acids, releasing carbon dioxide: CaCO3(s) + 2HCl(aq) → CaCl2(aq) + CO2(g) + H2O(l)

For those of you wildly interested in the properties of CaCO3, may also find it interesting to note that calcium carbonate also releases carbon dioxide on when heated to greater than 840°C, to form calcium oxide or quicklime, reaction enthalpy 178 kJ / mole: CaCO3 → CaO + CO2.

Calcium carbonate reacts with water saturated with carbon dioxide to form the soluble calcium bicarbonate. Bone already contains calcium carbonate, as well as calcium phosphate, Ca2, but it is also made of protein, cells and living tissue.

Decaying bone acts as a sort of natural sponge that wicks in the calcium carbonate displaced from the shells. As protein decays inside the bone, it is replaced by the incoming calcium carbonate, making makes the bone harder and more durable.

The shells, beautiful in their own right, make the surrounding soil more alkaline, helping to preserve the bone and turning the dinner scraps into exquisite scientific specimens for future generations.

The lovely photo from Comox showing the many shells on the beach is by my beautiful cousin Kat Frank of the Kʼómoks First Nation—an amazing human being and, as you can see, a great photographer!