UNCW Alums Bring Innovation Through Oyster Farming

Conor and Alyssa MacNair transformed a shared passion for sustainability into a thriving shellfish farm nestled in the salty waters of Topsail Sound. The dream began when Conor was just eight years old, tasting his first oyster and catching his first wave. That day, his uncle John Finger of Hog Island Oyster Company offered a lesson that stuck: “Without farming oysters, there wouldn’t be waves to surf or fish to catch,” recalled Conor. 

That moment sparked Conor’s desire to one day start his own farm. In 2017, the couple founded the N. Sea Oyster Company with a clear mission: “To raise craft sustainable shellfish that embody the taste of North Carolina while maintaining a positive impact on the environment.” 

The MacNairs attended UNCW, where their academic paths laid the foundation for the rigors of aquaculture.

Conor ’16 majored in geological oceanography, gaining hands-on experience at shellfish hatcheries and oyster farms. Alyssa ’16 studied exercise science, where she learned the value of sustained effort and recovery — skills she now applies to their business.  

"Without farming oysters, there wouldn’t be waves to surf or fish to catch.”

–Conor MacNair, ’16

A key influence on Conor’s academic journey was Roger Shew, a geology lecturer known for emphasizing environmental sustainability and community engagement. 

“His curriculum profoundly shaped my approach to environmental sustainability, which is now a core tenet of our business strategy,” he said.  

Inspired by Shew’s teachings, the MacNairs acquired a maritime forest, an old pine plantation, where the Oyster Barn is located. They have begun land management through controlled burns and plan to use ecological best practices for a more thriving habitat. Shew’s influence also guided their commitment to closed-loop systems, including a composting partnership with Wilmington Compost Company. 

Innovative Farming Meets Environmental Stewardship 

Using the SEAPA long-line system from Australia, the MacNairs grow oysters off-bottom in baskets that tumble and dry with the tides. This method strengthens shells, improves meat quality and boosts yield. 

One of their biggest challenges has been balancing business growth with the substantial capital investment required to launch new farm operations without inherited assets, a situation made acutely risky by the unpredictable destruction of hurricanes and other environmental factors when dealing with live, perishable products. 

“Our operational philosophy is driven by an unwavering dedication to ecological impact,” said Conor. “We approach oyster cultivation with rigorous diligence, constantly ensuring our practices maximize environmental benefits. Rather than viewing this commitment as an obstacle, we consider it an integral component of our identity and long-term sustainable growth.” 

The Oyster Barn: A Hub for Community and Conservation 

The MacNairs’ Oyster Barn is the strategic core of their business, designed to generate revenue and build their brand's foundation. Functioning as the primary processing center for their live product, the Barn ensures quality and efficiency for the market, Conor said. It hosts agritourism events like Shuck & Chill Fridays, which create a direct-to-consumer retail stream and a loyal customer base. 

Beyond commerce, the Oyster Barn acts as a community platform and educational resource, feeding directly into their conservation mission. The MacNairs host classes and gatherings for community leaders, residents and children on ecology, sustainability and environmental history. By teaching the public about oyster cultivation and the vital role oysters play in coastal ecosystems, they transform consumers into active advocates. The Oyster Barn also serves as a policy and advocacy base for securing the long-term stability of the industry, said Conor. Its visibility and use as a convening space lend credibility to their efforts. 

By actively engaging with the NC Farm Bureau, the MacNairs translate their experience into legislative action. This culminated in a recent trip to the nation’s capital. 

“We were thrilled for the opportunity to visit Washington with the NC Farm Bureau’s young farmers and ranchers program to speak to federal legislators and policy makers,” Conor said. “It was our hope with these conversations to advocate for additional Hurricane Helene relief, share insights on the impacts of tariffs and share our story as experts in the North Carolina seafood industry.”