Hama Hama grows Lucky Penny oysters on a high bank beach a few miles south of their main farm. Sheltered from wind and protected in lay flat bags, they form naturally deep cups with nicely frilled shells. In shell shape and appearance, they’re a compromise between the beach grown Hama Hamas and the tumbled Blue Pools. Flavorwise, they’re usually brinier because they’re grown far from the river, but they retain the sweet, cucumber finish characteristic of Hood Canal oysters. Hama Hama purchased the Lucky Penny growing area in 2022, so the name is a subtle nod to their centennial and it honors their grandmother Penelope, who once crashed her car into the trees above the beach and walked away completely unscathed. Here’s to another 100 years of good luck!