Lane Zirlott’s passion for the oysters he raises is immediately evident. He gives them names, he talks to them, he treats them as passionately and as carefully as a wine grower treats the grapes in his prize vineyard. And it shows. Lane’s Murder Point Oysters are served in the finest restaurants from New Orleans to Charleston and beyond. Delivering 3000 dozen oysters to customers each week, Lane got a toe-hold in the marketplace through no-nonsense guerrilla marketing that demanded that the finest chefs he could find take a look at them. It’s a fantastic story and you’ll come away with a whole new appreciation for the once lowly, now mighty, oyster.