Oyster farmers along Hood Canal in the Pacific Northwest, like Matthew Macias, often give a passionate outlook on their lives and passion for nature's resources. Macias co-owner of Olympic Oyster Co. in Lilliwaup, is a one-man show and has built his single-acre oyster farm from scratch. His oysters are among the most coveted at some of Seattle's best restaurants. Despite this, Macias finds peace and a sense of accomplishment in providing a good life for his wife and two young children. He credits his success to educating guests at the resort about oysters through classes and relationships with restaurateurs and chefs across the region. At Hama Hama Oyster Company, a fifth-generation family-owned business, most of the oysters at Hama are grown from "seed" (juvenile oysters measuring just 2-25 millimeters in length). The process of farming oysters involves a process that filters and filters up to 50 gallons per day.