>> THIS IS "CHRONICLE" ON WCVB CHANNEL 5.
I GET TO SAMPLE RHODE ISLAND'S OFFICIAL STATE APPETIZER.
>> WHAT WE DO BEST IS HARVEST SQUID OR CALAMARI.
>> WE HAVE WINE BY THE GLASS, COCKTAILS BY THE GLASS.
>> SHAYNA IS HANGING WITH THE HORSEY SET.
>> WHAT ROLE DO YOU PLAY IN ALL THIS?
>> WHEN HE BOUGHT THE PROPERTY -- >> ALL I IMAGINED WAS SOME DOCKS FOR MY BOAT.
>> SO HOW DID HE END UP WITH ONE OF THE COUNTRY'S TOP OYSTER BARS.
AND THE SPORT OF KINGS FOR COMMONERS.
>> THE TEMPERATURE FINALLY OH SO SLOWLY CLIMBING INTO THE 60'S, THE TANK IS FILLED WITH GAS PERFECT DAY FOR A GETAWAY.
TED: WITH MORE THAN A THIRD OF ITS 1,500 SQUARE MILES COVERED BY WATER THEY DON'T CALL RHODE ISLAND THE OCEAN STATE FOR NOTHING.
HERE IN RHODE ISLAND THERE IS PERHAPS NO PLACE THAT IS MORE HISTORICALLY CONNECTED WITH THE SEA THAN RIGHT HERE.
YOU MAY KNOW IT AS THE PLACE WITH THE BIBLICAL NAME AND THE BLOCK ISLAND FERRY.
GALLEY, RHODE ISLAND, SITZ WITHIN THE TOWN -- GALILEE, RHODE ISLAND, SITZES IN NARAGANSETT.
FISHING HERE DOESN'T GO BACK TO THE BIBLE BUT IT SURE HAS ROOTS.
>> IT'S 150, 200 YEARS OLD, FAMILIES, FISHERMEN, LOBSTERME TED: HERE LIKE EVERY OTHER FISHING PORT IN NEW ENGLAND, CHALLENGES ARE A RS -- ARE AS REGULAR AS THE TIDE.
>> RHODE ISLAND FISHERMEN ARE SURVIVORS.
THEY'RE THE MACGIVERS OF SURVIVING LIFESTYLES, GOVERNMENT CHANGE.
THEY'VE BEEN THROUGH HIGH OIL PRICES.
RIGHT NOW WHAT WE DO BEST IS HARVEST SQUID OR CALAMARI.
TED: POINT JUDITH CALAMARI HAS BECOME A MENU ITEM AND IT BECAME THE STATE'S OFFICIAL APPETIZER BY ACT OF THEN-GOVERNOR CHAFEE IN 2014.
>> YOU LAUGH BUT A LOT OF POLITICIANS LAUGH.
>> HOW MANY STATINGS HAVE AN OFFICIAL APTIZE HER >> IT CREATE QUITE A STI TED: MORE IMPORTANTLY, IT CONTINUES TO KEEP JOBS IN THIS STORIED HARBOR WHERE A WALK
AMONG THE BOATS CAN YIELD A TWO.
>> A LOT OF TIMES THE GUY RETRIEVING THE BASKET STILL ASKS WOULD YOU LIKE A FEW FISH?
IT'S A HEARTWARMING PLACE DOWN HERE.
>> AT THE VERY TIP OF POINT JUDITH, WE STOP BY THE COAST FORWARD STATION TO CHECK IN ON ONE OF THE NATION'S OLDEST POINT JUDITH LIGHTHOUSE.
>> THE ORIGINAL LIGHTHOUSE WAS BUILT IN 1856.
IT'S MADE OF FWRA MITT STONE, 50 FEET TALL.
TED: ITS DISTINCTIVE BROWN AND WAYS.
>> LIGHTHOUSES ARE PAINTED IN CERTAIN WAYS SO MARINERS CANDICE THE BROWN ON THE TOP AND LIGHT ON THE BOTTOM LETS THIS ONE STAND OUT NEAR THE COAST.
TED THEMPLET BEAM CAN BE SEEN FOR MILES OUT TO SEA.
>> THE MARITIME SIDE OF POINT JUDITH IS IS A PRETTY TED: THINGS WERE CONSIDERABLY CALMER ACROSS THE WAY IN METUNIK, WHERE WE DROPPED BY AN OLD FRIEND, HARRY, WHO WE MET
STARTED HIS SEVEN-ACRE OYSTER FARM HERE ON POTTERS POND.
THRIVING BUT THINGS ARE DIFFERENT SHORESIDE.
THE LITTLE SEAFOOD SHACK WHICH
HE BOUGHT TO DOCK HIS BOATS HAS GROWN, JUST LIKE THE WAITING LIST HERE EVERY SINGLE NIGHT.
>> I'M SURPRISED AT THE POPULARITY OF IT.
AND IT'S REALLY -- IT'S GRATIFYING TO ME, IT'S A WILL TED: ALL OF WHICH SEEMS TO HAVE PAID OFF.
"USA TODAY" NAMED IT ONE OF THE 10 BEST OYSTER BARS AND THE FOOD HERE CONSISTENTLY MAKES THE TOP 20 U.S. SEAFOOD LISTS, NOT BAD FOR AN OYSTER FARM WE ARE NO RESTAURANT EXPERIENCE WHO JUST
NEEDED A PLACE TO TIE UP HIS BOAT.
>> ALL I IMAGINED WAS SOME DOCKS FOR MY BOAT, MAYBE I'D LIVE HERE AND MAKE IT A SEAFOOD MARKET WHEN THE RESTAURANT FAILED.
TED: NO SIGN OF THAT HAPPENING ANY TIME SOON.
HE STILL FARMS HIS POND WHICH PROVIDES 0% OF THE OYSTERS HERE.
WHETHER HE PLANNED IT OR NOT, HIS RESTAURANT REMAINS A HARVEST OF PLENTY.
>> OUR GOAL IS TO SERVE CLAM SHACK FARE AS GOOD AS IT CAN POSSIBLY BE DONE AS WELL AS FINER DINING OPTION.
SUMMER.
HARRY IS A TRUE BELIEVE FOR THE FARM TO TABLE PHILOSOPHY.
>> HE ALSO STARTED FARMING THE LAND AS WELL, HE'S BOUGHT SOME PROPERTY, GROW ORG BEGANIC VEGETABLES ALSO FEATURED AT THE RESTAURANT.
SHAYNA: A KNOW IT ALL SHOWS US AROUND.
>> WE HAVE WONDERFUL VIEWS OF THE ATLANTIC, OF HAMMOND H