LANCASTER, VIRGINIA, UNITED STATES, August 23, 2018 /EINPresswire.com/ -- CUTV News often features companies on our show that are in their third generation, and we always make a point to discuss how rare that is.

The story of Callis Seafood is more common. When its original owner Mr. Callis passed away, the company was left to his son-in-law Terry Haydon. Terry had managed the Callis Seafood since 1963, but when the economy took a turn for the worse, so did the business.

But then something remarkable happened: Terry met Deborah.

“I knew Terry through church since 2011,” recalls Deborah. “We both lost our spouses. We started dating and married in 2014. After oystering with him for a while, I said, "You know, I really like this. I want to start our own business.” And part of that, too, had to do with giving Terry back his purpose for life.”

“Deborah decided she wanted to go the whole nine yards, so that’s what we’re doing,” says Terry. “Deborah’s got a brilliant mind and she learns so quickly. I’ve seen people in this business 15-20 years who can’t do the things Deborah does in four years.”

Relaunched in June of 2017, today, DT Callis Seafood is a thriving oyster processing business, harvesting and purchases the freshest local oysters from watermen in the Chesapeake Bay area. Their oysters are boxed for the half-shell market and the remainder are shucked, cleaned, processed and packaged in quart and gallon containers for restaurants and seafood establishments.

“In my opinion, the Rappahannock River has the best oysters of anywhere. They have the best flavor: a sweet, creamy flavor and they are some kind of good,” says Terry. “what I know about oysters comes from nearly 70 years of beating and banging. I’ve been in the oyster business since I was 12 years old when I first started on a boat. It’s a hard life but it’s a good life.”

And oysters are making a comeback. The resurgent east coast market for fresh oysters is bringing back the industry. The growing demand should ensure a bright future for DT Callis Seafood.

“Through our contacts and word of mouth, we have many local oystermen who have expressed interest in dealing with us,” says Deborah. “And Terry is starting to feel more like things are coming back again. Making new connections and using his past experiences to advance the business is rewarding to me.”

CUTV News Radio will feature Deborah Haydon in an interview with Jim Masters on August 27th at 10am EDT.

Listen to the show on BlogTalkRadio.

If you have a question for our guest, call (347) 996-3389.

For more information on DT Callis Seafood, visit www.dtcallisseafood.com

Lou Ceparano
CUTV News
(631) 850-3314
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