There are two good reasons why motorists make the drive to Malpeque. Some do it to cram in one last Anne shrine—specifically Silver Bush at Park Corner. Others continue westward to stuff themselves full of oysters. Named for the bay from which many are drawn, the Malpeque variety has had a huge cachet since earning the "best in show" title at the 1900 Paris World’s Fair. Eating them is a time-honored tradition. The same goes for harvesting them: traditional methods are still employed (tongs are used, not dredgers) despite the fact that Prince Edward Island sells about 300,000 tons of oysters annually.


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