During the Pleistocene epoch 25,000 years ago, a massive glacier - one of the outlet glaciers of the Cordilleran Ice Sheet - advanced down the Strait of Georgia and graced the shores of eastern Vancouver Island with a soft, rich sweep of sand.

The embayments stretching from Deep Bay to Parksville acted as nature's sand traps, capturing the glacial outwash (The Quadra Sands), forming some of the widest beaches in Canada - and creating a textbook breeding ground for our regions' tasty shellfish.

A geological anomaly

Vancouver Island's shoreline isn't full of delectable shellfish by chance. The rich supply of seafood is the result of a fascinating geological occurrence directly relating to the formation of Quadra Sands.

"During the last Ice Age, a huge ice sheet advanced southeastward down the Strait of Georgia and, after it had melted, the resulting body of sand was eroded by the sea," explained Dr. John Clauge, one of Canada's leading authorities in quaternary and environmental earth sciences and a faculty member of Simon Fraser University in British Columbia.

The Quadra Sands gradually spread northwest, continued Clauge, carried along the coast by the currents and waves. When the glacial material collided with the embayments along the coast, these acted as a group of vast, effective sand traps. As a result, the coastlines from Deep Bay to Parksville are home to some of the world's softest, richest and most luxurious sands - the perfect breeding ground for oysters and clams and the ultimate menu for a wild, organic forage at low tide.

On May 31, June 28 and Nov. 22, the earth and moon will align to give some of the year's lowest tides, uncovering a variety of edible treasures.

On each evening, Brian Kingzett, manager of the Vancouver Island University Deep Bay Marine Field Station, will lead a small group on a foraging excursion, where they can sample salty-sweet ocean delicacies such as Pacific oysters (Crassostrea gigas) and Manila clams (Venerupis philippinarum) direct from their shells on the shellfish research farm of the university.

"The gathering of wild foods from the sea is another of life's simple yet great pleasures, bringing you closer to nature's bounty and beauty," said Kingzett. "Wild foods are natural edibles that are grown without pesticides or human manipulation. They are considered a gastronomical delight."

The ritual of sharing, dating back to Vancouver Island's earliest ancestors, as clearly denoted in prehistoric shellfish middens, is all part of the fun. Foragers will learn about First Nations' use of shellfish, Vancouver Island's marine ecology, species identification and what island wines complement the organic ocean treats. Kingzett will discuss where and how to forage for shellfish locally and how to make sure that your shellfish is safe to eat.

Afterward, participants will retire to the field station for a short cooking demonstration and a shellfish-themed meal showcasing the products of local shellfish farms paired with Vancouver Island wines - all prepared by the field station's chefs in residence.

So forget cutlery while on the beach: Learn how an oyster can be enjoyed au natural. It's nature's answer to the ultimate and most exquisite in finger foods.  You can't get more organic than that!

IF YOU GO:

The five-hour shoreline excursion takes place May 31, June 28 and Nov. 22. Cost is $95 per person and includes the beach forage and three-course meal featuring Vancouver Island wines.

Call 250.740.6611 to register. For more information, visit www.viu.ca/deepbay/ or www.visitparksvillequalicumbeach.com/.