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OYSTER CHANDELIER

Burlington, VT

This installation is an ode to chef Doug Pain's commitment to serving sustainable seafood and was built with invasive oysters that were removed from the wild and served at his restaurant. The Chandelier is accompanied with two photograms: one of the oyster shells (top) and one of the oyster tissue (bottom).

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CLEANING OF OYSTERS AND NET
DRILLING OF OYSTERS
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THREADING AND SPACING OF OYSTERS
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PRELIMINARY SKETCHES
INSTALLATION