New Orleans Oyster Festival

They're fried, chargrilled, and eaten raw out of the shell with horseradish on a cracker. While oysters are consumed incessantly throughout the year in southeast Louisiana, the cultivation of these mollusks is often taken for granted.

That was just the goal of New Orlean’s Oyster Festival’s branding in 2019, to highlight the work of oyster farmers. Oyster farmers work in both the freezing and heat-stroke-inducing months of the year, on boats without A/C and heating equipment, as they count and load sacks of oysters weighing roughly 30 lbs each. Ropes, nets, and tagged bags of 100 oysters are an oyster farmer’s daily toolkit in the subtropical climate and are what I chose to represent graphically in the festival’s official poster.