The fifth Oyster South Symposium is happening Tuesday, April 5, to Thursday, April 7, in Biloxi, Mississippi. Anyone involved in the oyster industry is coming together across the Southeast region. There, they will discuss pressing issues and relevant, practical research on oyster aquaculture.
The symposium is holding meetings and events outdoors on the beautiful grounds of the Ohr O’Keefe Art Museum. Arrive Tuesday, April 5th, to catch up with everyone that evening (5 to 8 pm) at the Walter Anderson Museum of Art (WAMA). Take advantage of guided tours or explore the sites along the Gulf Coast on your own.
Enjoy industry trade shows running from Wednesday morning through Thursday afternoon. This year, vendor registration will include two meeting registrations in the price. Any additional attendees will need further registration.
Fly into the Gulfport-Biloxi airport, which is less than half an hour from the venue. Find hotel options in the area here to get your spot close to the Oyster South Symposium.
And, ff you’d like to be a sponsor of this year’s symposium, reach out to Bill Walton at walton@vims.edu.
All sponsors receive recognition on Oyster South social media, their logo on meeting materials, and can provide literature to meeting attendees.
Gold sponsors ($5,000) receive either a vendor space and six registrations (pending availability) or twelve registrations. Silver sponsors ($2,500) receive either a vendor space and three registrations or six registrations. Bronze sponsors ($1,250) receive up to three registrations. In-kind sponsorships are also welcome.
Purchase tickets now! Current Oyster South paid members receive discounted registration, with twenty-percent off by entering a code sent by email.
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Hannah Lee Leidy
Hannah Lee Leidy is a food writer and editor based in the Carolinas. She is currently the digital content editor for Our State magazine, a position she came into following her time at The Local Palate. Her contributions have appeared in Condé Nast Traveler, Bon Appétit, Epicurious, Culture, and Eater. She’s spent time working in restaurants in both front and back of house positions, doing everything from burning gateaux to expediting to shaking a Manhattan (don’t worry, this only happened once). An avid curd nerd, her favorite beat is reporting on boutique cheese makers; she’ll sniff out every creamery near and far whenever traveling. When not parenting a Bernese mountain pup named Ava, you’ll find her running or working on her lamination technique.
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