Bob Skinner has seen the advent of oyster consumption, pristine oyster cultivation, and a general, almost unslakeable thirst for both the tasty nectar and the oysters themselves. You can call him an oyster advocate.
The restaurant scene (we could call it an industry, a community, a culture) in Vancouver is at a zenith these days. Sustainable? No reason to think otherwise. In fact, with the opening of Boulevard Kitchen & Oyster Bar, in the Sutton Place Hotel, back some months ago, there is if anything more reason to be optimistic.