Day; 24. Almost like spring it is sooo warm, 40's. Sunny, beautiful. Temperature on outside kiln; 44
I have a pet peeve with the Slow Food folks; that is, why go to all the trouble to prepare organic, locally-sourced food and then present and eat it on plates made by a factory in China? This makes me really crazy actually. I don't get it. Such attention to detail, ingredients, how it's cooked and then wham, plates from Target. Doesn't that spoil it for all you foodies out there? Why not go to your local craft market and get something nice to eat off of? I, and every potter I know, and don't know, will tell you food tastes better on handmade tableware, it's a fact. So get with the program people, while you're at the farmers market getting your organic apples grown in Velarde, go across the street and get a proper plate to slice them on to.
I was gratified to see in Bon Appetit magazine the article "Why Restaurants are Ditching White China for Hand-made Ceramics" by Belle Cushing in November of last year. Although not saying much more than restaurants are hurrying to get into the "artisanal" experience, it was good news that most of the article is a catalog of functional studio potters willing to provide that to interested chefs. One appreciated quote from Dan Barber, chef-owner of Blue Hill in Pocantico Hills, NY, reads; "Handmade ceramics encourage a more thoughtful presentation. Hastily made food just doesn't jibe with a one-of-a-kind plate." Well, yes, but a little backwards in my book. It might have read, "hastily made ceramics just doesn't jibe with slow food" But as a potter I will take what I can get.
Now honestly, wouldn't you rather eat off of something like this.... instead of that beige/boring generic tableware you have in your cabinet? Just sayin'...
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