It was always thought that Maine waters were too cold for the parasite to take hold — until last July. That’s when dead oysters began to show up in the holding rafts, where they are stored for a couple of weeks of de-silting after being harvested from their muddy beds farther up the river.
When the partners launched Stonewall Kitchen in 1991, they just wanted to earn a few extra bucks to pay off student loans.
But the market for specialty jams, jellies and sauces, which the partners initially cooked in King’s grandparents’ summer cabin, proved bigger than they imagined. Much bigger.