Finding the Tide Line Between Curiosity and Connection

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When we invited four Eddie Bauer associates to join The Field Trip Society for a shellfishing outing on Washington’s Olympic Peninsula, the response was immediate: a mix of curiosity, excitement, and just a little “are we really doing this?” energy. Wading into tidal waters, digging in wet sand, and learning to read the shoreline isn’t most people’s idea of a typical day — which is exactly why it mattered.

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Guided by John Adams of Sound Fresh Clams & Oysters and author, instructor, and chef Langdon Cook, the group discovered that shellfishing is less about gear or expertise and more about awareness, patience, and connection to place. Between plucking oysters from the shore and raking for barely buried clams, conversations ranged from practical beginner tips to personal reflections on food, landscape, and tradition.

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They arrived as outdoor enthusiasts. They left with full bellies, sandy boots, and a new relationship with the beach — and with food they harvested themselves. This project captures that shift: the moment learning becomes doing, and doing becomes belonging.