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Pitch: A self-described aquatic farmer, Luc Chamberland dreamed of opening an ultralocal oyster bar serving superfresh Tomales Bay oysters, like those cultivated at his organization Pickleweed Point, a community oyster farm.
Campaign: Chamberland provided the initial start-up capital but used the restaurant’s website to crowdsource extra funds to stay afloat. Both during and after his fund-raising, Chamberland offered gifts to donors, from a meal for two of oysters and local sparkling wine, to a day as an oyster farmer, with rubber boots included.
Success: The restaurant is now open for business, serving local wines, oysters and dishes like crispy lamb’s tongue. Chamberland continues to offer incentives for people who want to help the restaurant grow, such as prepaid vouchers for meals and parties at the oyster bar. saltwateroysterdepot.com