Every Thursday, Greg Overbeck pulls his silver Ford pickup to the back entrance and loads heavy boxes of empty oysters shells into the truck bed. He drives to Carrboro and delivers them to Tom Robinson at Tom Robinson's Carolina Seafood, in a tiny freestanding building in the parking lot behind Armadillo Grill.
Robinson in turn drives the shells to the beach on his weekly fresh fish run and turns them over to fishery workers, who dump them back into the ocean to help replenish diminishing oyster beds. Young oysters prefer to grow on the backs of bigger oyster shells.
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