Kenichi Wiegardt can really shuck oysters. His hands work at a dizzying pace opening the shells, a rhythmic thump, thump, crack, slice . Then oyster meat blurps into a strainer over and over. Wiegardt, a fifth-generation oysterman, makes his living in the mud of Willapa Bay on Washington's coast. "This time of year we should be shucking 40 to 45 hours a week, and we're down to 15 to 18 hours," Wiegardt says. Right now, all sorts of products aren't reaching the U.S. because of the coronavirus...
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