Part I: William & Mary marine scientist Gene Burreson explains the plight of the Chesapeake oyster and efforts to improve the industry.
Part II: Virginia State University animal scientist Terry Gipson discusses the 900 percent increase in goat meat processing in the past 20 years and Virginia’s efforts to cash in on this growing market.
Part III: Virginia Tech food scientist Bruce Zoecklein provides an overview of his work to expand Virginia’s wine industry, the fourth largest in the country.
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