My current studio practice has a historical foundation that is deeply rooted in craft tradition. I make my pottery from rugged brown stoneware clay that I form on a manually operated treadle wheel. Aesthetically, I see distinct beauty in all things marked by time. Sturdy old tools, agricultural landscapes and weathered metal, wood, and stone objects all stand out as prominent influences for the surface of my work.
However, conceptually, my thoughts in the studio are often tied to a food movement that is socially and culturally contemporary. Food production and how we create, serve, and eat in this country is something that I think about frequently as I work. Many years ago, I chose pottery as a vehicle for self-expression as an artist because I saw the tremendous beauty that came from the experience of creating and sharing a lovingly prepared meal. Over time, I came to understand just how ripe with possibility this connection between pottery and food could be.
From utilitarian tableware to complex presentation vessels, all of the forms I make have one common thread: to encourage a reconnection with each other and with the food we eat. The choice I made to live my life as a potter has helped me to recognize that, although our individual food choices may seem insignificant, our daily interactions with food add up to a wider and a more complex interaction with our local and national food systems. I absolutely love that the complexities of art and food can exist on the same plane. It is my desire to always use the physically combined beauty of handmade pottery and local food as an interactive tool; one capable of providing joy and value in our daily lives.