Thursday, September 30, 2010
I have a somewhat serendipitus event to announce. Next Wednesday, before Clay club at Josh's, I will be putting the final coating on my wood kiln. If anyone is on their way down to Josh's and wants to really make a day out of it you should stop by my place for a little workparty. I will be starting early and looking for a few good hands to help apply the final skim coat to the insulation. After the shell is on I will be heading over to Josh's to eat drink and be merry. If you would like to lend a hand I sure would appreciate it. East Fork is in between Marshall and Marshill off of 213.
So please, if you would like to work on the final stages of a big old wood kiln come on by and after we will go see a few more Madison County Woodkilns!
Thanks so much!
RSVP to email@example.com
268 Ras Grooms Rd
Marshall NC 28753
Wednesday, September 29, 2010
Functional Pottery For Your Table, A Feast For Your Eyes
Oct 1st - Nov 27th
Opening reception, Friday Oct 1 from 6-9pm during the South End Gallery Crawl, with jazz guitarist Thel Petty
Lark & Key Gallery presents Table Manners, a group exhibition featuring functional pottery for the table. The exhibit aims to showcase a diverse collection of ceramic tableware and bring awareness to the hand-made in conjunction to the homemade.
Mealtime often revolves around rituals and routines; the use of hand-made plates, bowls and other tableware can enhance these events. The care and love with which they have been made contributes to the joy of eating and provides a sense of connection and community with the artists that created them. The combination of homemade and handmade allows us to focus on the moment - the aromas, tastes and textures of the food along with the visual and tactile experience of the vessels in which it is being served.
Julie Wiggins and Amy Sanders, two of the gallery’s primary ceramic artists, helped curate the exhibit. Their work will be featured along with a number of other potters including Robert Briscoe, Jason Bohnert, Ben Carter, Naomi Cleary, Chandra DeBuse, Susan Dewsnap, Amy Halko, Molly Hatch, Shawn Ireland, Nick Joerling, Linda Johnson, Suze Lindsay, Allison McGowan, Kent McLaughlin, Kelly O’Briant, Kristin Pavelka, Joe Pintz, Emily Reason, Elizabeth Robinson Wiley, Joe Singewald, Gay Smith and Lana Wilson.
Backdrops for the pottery include a table by local craftsman, Stephen Owen and two-dimensional artwork that reflects the exhibition theme from several artists including Duy Huynh, Priscilla Jones, Vicki Sawyer, Wanda Steppe and Alyssa Wood.
Tuesday, September 28, 2010
Marshall NC 28753
The Phone is 828 242 2368
Monday, September 27, 2010
Thursday, September 23, 2010
October 1 – 3, 2010
Northern Virginia Community College, Alexandria Campus
3001 North Beauregard Street
Alexandria, VA 22311-5097
For more information contact:
or call 703-615-7872
October 8 – 10, 2010
UNIVERSITY OF NORTH CAROLINA WILMINGTON, CULTURAL ARTS BUILDING
Ceramic Studio 1004 and Lecture room 2005This workshop will be a general overview of ceramic glazes and glaze materials as well as different firing methods. The workshop includes a cone 6 reduction firing as well as a cone 6 oxidation firing of participants’ work using glazes developed by John for this workshop. The glazes include Shino, Temmoku, copper red and others. This is a fairly new process that has been getting a lot of attention because it is less expensive and more environmentally friendly. John will discuss cones, kilns, firing dynamics and properties of ceramic materials. It will be done in a fun and relaxed atmosphere of question and answer as well as some more structured lecture periods. The content of the talk will be directed by the participants’ interest. For more information see John Britt’s article in Ceramics Monthly October 2008 issue and visit his website
Fee: members $90.00 non-members: $100.00
To register contact: Vicky Smith at firstname.lastname@example.org
The Penland Potter's Show at TRAC is ENDING this week. Last chance to get some REALLY quality cups and Tea bowls for Christmas Gifts. I fired these and saved the best for the entire year so there are some real gems in there! If you don't see any you like, ask them to check in the back for the ones they held back.
Stop on by the Toe River Arts Council Gallery in Spruce Pine, NC and pick up some of the finest in the land!
Wednesday, September 22, 2010
Ceramic artist Liz Zlot Summerfield is hosting a workshop in her home studio! Check out the flier (or her website) for more info. If you can't read it in the the image above, the text is as follows:
Come enjoy a day of demonstrations at the studio of Liz Zlot Summerfield. This workshop will cover the use of paper patterns, the construction of pots, and the use of terra sigillata and underglaze in surface decoration-all the elements that Liz uses in her work. The day will begin with a light breakfast and beverages provided by Liz. As a participant in this intimate setting, you will be able to ask many questions, learn new techniques, and see works in progress. Liz also has an on site gallery that houses her husband’s blown glass and her pottery.
Pack a lunch and prepare for a day of fun and learning in the studio!
Workshop Fee : $95
Space limited to 8 people
To register contact Liz at:
Friday, September 17, 2010
Thursday, September 16, 2010
I'm firing on October 16 (give or take a day) and need pots to fill the kiln. I fire neutral atmosphere with wood, and throw in a bit of salt (about 4 pounds). I would like to find folks willing to work trade- hopefully a wood stacking day on Saturday, October 2.
Holler at me!
Tuesday, September 14, 2010
Sunday, September 12, 2010
Thursday, September 9, 2010
Just wanted to thank Theresa, Joy, Will, Lisa and Micah for hosting the Clay Club this month. It was great to see the new monster pallet eating wood kiln, as well as all the new residents and their work.
Lisa Gluckin did a Jewish ceremony for the new year and John Ferlazzo brought up his new tools to sell. Call him if you want to know more 828-688-1354. He also has a lot of ceramic stuff to sell, like wheel, slab roller, kilns, chemicals, etc. Better call now! It will be gone.
Wednesday, September 8, 2010
Monday, September 6, 2010
A Bread Recipe
Henry Pope, learning patience
The bread makes a 2+ lb loaf baked in a 9.25” x 5.25” x 2.75” pan.
1. The sponge:
Combine in a bread bowl:
2 Cups water (use a bit more to ensure a big loaf)
1 Cup white flower
1 Tb honey
1 pckg yeast (I use Hodgins which has a little more than the standard pckg; recommended)
Let the mix percolate for an hour or so.
2. The loaf:
Add to the above:
A slosh of olive oil (a generous Table Spoon)
A bit of salt (the next ingredient has some salt in it)
And stir to mix
Add 1 Cup Red Mill 10 Grain bread mix (somewhat optional)
Stir to mix
3 Cups Arrowhead Mills organic Spelt flour
Mix by hand or in a mixer with a dough hook when the dough becomes too hard to mix
Add whole wheat flower, maybe another ¼ - ½ cup, till dough no longer feels sticky and can be kneaded (in a mixer with a dough hook—aka Kitchenaid—the dough will ball and clean the sides and the hook when there’s enough flour)
3. Take out dough and knead for a few minutes on a wooden surface sprinkled with some white flour to keep dough from sticking
Clean out mixing bowl, dry and coat with some olive oil. Place the dough in the bowl flipping it so it is coated with the oil, top and bottom. Cover the bowl loosely with a plate or towel and let rise for one hour. If it’s a hot day, rising can be cut to 45 minutes.
4. 2d rise: punch down dough, flip in the bowl, cover, and let it rise another hour.
5. Punch down dough, place on kneading surface and knead just enough to get rid of any large air pockets. Let dough rest for a few minutes while you . . .
Prepare the bread pan by coating with butter.
There are various methods for making a loaf (I have some trouble with this part): flatten out the dough with the palm of your hand into a rectangle, roll up the long sides, tucking in the ends to form a loaf that looks like a loaf so it’s even from end to end and slightly humped in the middle.
Place loaf in the pan; you can finish ‘loafing’ the dough in the pan by pushing it around a bit with your fingers, till it looks loafy. Careful to not lose the butter coating.
The last rise will probably take an hour, maybe more. The loaf will probably overflow the sides of the pan a bit (it’ll have ears). Don’t let the loaf start to deflate. If it does it can be re-kneaded and put back in the pan to rise again. Dough is pretty resilient.
Place in oven, about in the middle, shut door and turn on oven . Bake for 45 minutes at 350 degrees F. It’s done!
6. Notes: I use organic flours where possible: Red Mills whole wheat and white. The taste is in the flour so use best flours. No point spending a lot of time on Patience using crappy flour.
I recommend Iliada or other Greek olive oil. The Iliada can be gotten on sale at the local Wine Market (@ $30/3 liters), across from Fr Broad grocery and of course Blue Sprrrl. If you don’t want to spend $ on oil use a good vegetable oil. Go organic.
I add some herbs to the mix at the no. 2 stage, after putting in the oil and salt. Suit to taste. I like a blend of Italian herbs. Not too much, not too little. Helpful? Put some in your palm and tip.
You can simplify the flours, using just a good white wheat and whole wheat, skipping the 10 Grain and the Spelt. Spelt is a mild-tasting wheat. Delicous! If not enough wheaty flavor, sub a cup of whole wheat for I cup of Spelt. The 10 Grain adds some body and taste to the mix. Maybe hard to remember to include it; e.g., in the batch of bread I’m currently making—I forgot it.
Make this bread and you’ll never go back to store bought. Which could be a problem.
Bread dough’s resilience: once I put a carefully cared for loaf in the oven, flipped the switch, and went off to do other things. After maybe 15 minutes I noticed smoke coming out of the oven. Now why’s that? Oven need cleaning? The full clamity was soon apparent on opening the oven door, greeted by a billow of smoke. By mistake I had turned on the broiler! Sht! Well let’s see: I pulled out the charred mess, took off the top blackened crust, wedged, er, kneaded up the rest, put back in the pan to rise; it did and voila, a not bad loaf of bread at the end of it all. So never give up. BUT, it the loaf doesn’t rise and flattens out on top, and you end up with a dense dough, screw it, throw it out. Give to the birds or bears. You’ll hate it if you keep it, pretending it’s better than it is, and be reminded mercilessly of the mediocre result.
To help bread to do it’s rising properly takes patience; I’ve found that making a sponge at the beginning helps in the rising. Probably voodoo.
Sunday, September 5, 2010
Saturday, September 4, 2010
Thursday, September 2, 2010
Here is one of the best tricks I learned at Arrowmont last week.
How to shrink a Potato Chip bag. Just put it in the kiln at 275F or so and watch it until it shrinks. (some used an oven or a microwave but I did not want to ruin mine.
Come visit with our 5 fabulous clay residents:
Lisa Gluckin, Micah Cain, Will Baker, Joy Tanner and new resident Teresa Pietsch
We can tour the clay and glass studios, the new kiln, meet the new residents and enjoy a potluck dinner complete with a mountain view. It's pretty nice up here in the evening!
Please bring a dish to share along with your own beverages.
Wednesday, September 8
6- 8 pm
66 Energy XChange Drive
from Burnsville 19E, to 80N 2 miles; left onto Landfill Rd; go through gate to top, stay right at split; park in front of red studio buildings
Check our website for more information about us
If you have questions please contact joy-at-joytannerpottery-dot-com
Hope to see you here!
(look for Conference Programme in English )
4 Ransom B-4 Burners (#43 orifice for propane)
Includes pilots, thermocouples, pilot needle valves, basso safety valves, everything needed for our propane fired kiln.
Ward sells this system for $2376 ($594/burner with safety device, pilot burner, and valves and maybe a main 1/2" gas valve thrown in).
I'm selling the burner system for $1800.