In 2011, Budden came across a news article concerning the State of Maryland changing its laws, leasing parts of the Chesapeake Bay for oyster aquaculture. Within this reading, the prospect of owning an oyster farm piqued a newfound interest in Budden thus beginning his research into oyster farming and securing the necessary applications and fees required to begin the Orchard Point Oyster Co. LLC. But before Budden could ever drop a cage or even lower his boat into the brackish waters of the Chesapeake, the State of Maryland presented several difficulties of entry into the oyster business. "I spent roughly two years waiting for permits to come through dealing with different controversies here and there, meanwhile researching, mentoring, working a second and sometimes a third job to fund my building expenses and business costs...it wasn't easy, and it continues to be difficult at times."
While obtaining his twenty-year lease in the Chester River, Budden faced additional oppositions, only this time from the current fishermen within the bay; this including the new wave of legislation sectioning off parts of the bay for oyster farmers. “The disagreements were pretty typical whenever any new law or farming culture is enacted within established fisheries with fisherman who have been there. However the University of Maryland and other organizations were available to offer a variety of teachings to new and existing farmers to become more familiar with the new regulations.” Despite all of the drawn out initial struggles to finally launch his business, one the best advantages of these new farming techniques, Budden expressed, “is knowing where your product is in the Chesapeake, and being able to protect and care for each of your oysters.”
Budden’s style of oyster farming is different than wild oyster farming, where oystermen go out and find oysters that are on the bottom of public fishing areas. Using what Budden described as “a large salad tong,” oystermen reach down and scrape oysters pulling up a variety of oysters, varying in shape and size and picking up anything else that came with that load. “We employ submerged off-bottom cages to ensure the oysters are protected from predators and preserve the natural beauty of the watershed. This low placement in the water column, combined with the surrounding hard bottom, is responsible for the unique and resulting flavor profile. “
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