Monday, September 30, 2013


I'm dismantling my salt kiln and have lots of used hard brick for the taking! 


Anyone out there looking to sell a triple beam or digital gram scale? I'm in the market for one and was hoping to find one used. If so my email is lindsay at rogerspottery dot com.


Saturday, September 28, 2013

Thrown Together


Thrown Together Fall Sale

Saturday, October 5th 10am till 4pm
Sunday, October 6th, Noon till 4pm
We hope you will join us for our Fall Pottery Sale.  This is always a wonderful event.
We will each have an excellent selection of work for sale.  This year our guest is Emily Reason from Marshall, NC.  
Julie Wiggins, Michael Hamlin-Smith, Amy Sanders, Jennifer Mecca, Ron Philbeck
 1225 Dade Street, Charlotte NC. 28205
704 650 5662

Thursday, September 26, 2013

Free Clay SOLD SOLD SOLD SOLD in Micaville, NC

I have some free clay for anyone who wants to pick it up in Micaville. It's all brick hard, most in the original boxes. I've been reclaiming it bag by bag, but just don't have the time to do it anymore. 500-600 lbs Highwater Ellen Buff and 250-300 lbs Highwater Riverside Grit.


Wednesday, September 25, 2013

Melisa Cadell Lecture

Melisa Cadell

Don't miss Melisa Cadell's lecture at Appalachian State October 8 2013 at 11:00 a.m. Wey Hall.  Go to :

Tuesday, September 24, 2013

Haywood Community College Classes

Heya Clay Folks!

Great things are happening these days at Haywood Community College! Along with the creative energy that hums from the studios of the Professional Craft Program, there is also a vibrant selection of Continuing Education classes. Check out the link below to see a full listing of all that they are offering. It's a great studio in a LOVELY setting to expand your ceramic repertoire.


Monday, September 23, 2013

G-200 - G-200 HP and G-200 EU

The latest info on G-200 HP (from Mike Tkach at Homer Laughlin ) is:

The official letter from Imerys has been published stating that the Monticello plant will be closing at the end of the year and G200HP will be gone.

The beneficiation of the soda spar into potassium spar at Spruce Pine did not work out. The plan to bring in feldspar sand and process it in GA did not work out.

They are bringing in 200m spar from Spain in 25kg and short ton bulk bags. You better have a fat wallet as the 25 kg bags are $450/short ton plus delivery.

Sunday, September 22, 2013

Jacksonville Art Center in Floyd VA.

Just got back from a nice visit with Ron Stutterer, and Richard Hensley and Donna Polseno in Floyd VA.  Had a workshop at the Jacksonville Center for the Arts on Saturday too.  Great group.

I came home on I-81. The storm had passed and an amazing sunset greeted me!

Friday, September 20, 2013


SOLD, SOLD, SOLD, SOLD SOLD,SOLD, SOLD, SOLD, SOLD SOLD,SOLD, SOLD, SOLD, SOLD SOLD,I have 3 wheels for sale located in Raleigh, NC.

Crusader model 101 $350.

2 - Shimpo RK10's $475 each

All good condition. 


Manna Empty Bowls 2013

The Manna Food Bank Empty Bowls event was a huge success. They had over 700 people at lunch, over 300 at dinner and probably raised about $60,000.  Thanks to all the potters who donated and participated.  

It is hard to always be asked for donations but as you can see it creates a lot of goodness in this world for the families who really need it!
Two great workshops at  Haywood Community College!

Michael Kline Demo
Wednesday, Sept 25, 2013
10 am til 5 pm
In our beautiful Clay Studio in the new Creative Art Building

Web Presence for Craftspeople
Michael Kline will discuss the ins and outs of building a successful web presence
Thursday, Sept 24, 2013
9 am til 10:50 am
Room 7105 in our new Creative Arts Building

Join us for either or both!

Terry Gess
Instructor/Program Manager, Professional Crafts - Clay
Haywood Community College
185 Freedlander Drive
Clyde, NC 28721
Ph: 828.565.4159

I’m hunting a copy of Pottery Making Illustrated from March 2005  Anyone have a copy?
Terry Gess
Instructor/Program Manager, Professional Crafts- Clay
Haywood Community College
185 Freedlander Drive
Clyde, NC 28721

Thursday, September 19, 2013

Cerámica de los Ancestros: Central America’s Past Revealed

In a recent visit to Washington DC, I took in this fantastic ceramics exhibition at the National Museum of the American's up until Feb 1, 2014. Check it out if you're in in the cafe too- exotic and delicious food.

This bilingual (English/Spanish) exhibition illuminates Central America’s diverse and dynamic ancestral heritage with a selection of more than 160 objects. For thousands of years, Central America has been home to vibrant civilizations, each with unique, sophisticated ways of life, value systems, and arts. The ceramics these peoples left behind, combined with recent archaeological discoveries, help tell the stories of these dynamic cultures and their achievements. Cerámica de los Ancestros examines seven regions representing distinct Central American cultural areas that are today part of Belize, Guatemala, Honduras, El Salvador, Nicaragua, Costa Rica, and Panama. Spanning the period from 1000 BC to the present, the ceramics featured, selected from the museum’s collection of more than 12,000 pieces from the region, are augmented with significant examples of work in gold, jade, shell, and stone. These objects illustrate the richness, complexity, and dynamic qualities of the Central American civilizations that were connected to peoples in South America, Mesoamerica, and the Caribbean through social and trade networks sharing knowledge, technology, artworks, and systems of status and political organization. This exhibition is a collaboration of the Smithsonian’s National Museum of the American Indian and the Smithsonian Latino Center.

Poor little mouse

Here is a picture of a poor little mouse (toy) that our cat daily tortures and maims. I just see him every night and he seems to get lonelier and sadder every day. Poor little guy. 

Nice Clouds on the Roan

You see some nice shit on Roan Mountain once in a while.

Kristen Flournoy's New Work!!

Window Sill Planter, Kristen Flournoy, 4" x 7" x 2 1/2", Stoneware, white slip, cone 6, 2013, $50.00.

Congratulations to Lisa Gluckin

Congratulations on your FULL PAGE ad in the October Ceramics Monthly!  Who is the Boss now?!!

Bakersville Creek Walk 2013


It is that time once again, it's the Bakersville Creek Walk in downtown Bakersville North Carolina. This year I have lots of new and beautiful work to display! It should be a beautiful weekend for this show! So if you are in the mountains this weekend please come to Bakersville! 

I am booth number 21! 

The show is from 10-5pm Saturday September 21! 

I hope to see you at the show!

Tria Turrow

Wednesday, September 18, 2013

Folk Pottery for a Microwave Generation

Salt/Soda Gas Kiln for SOLD

We bought this kiln about a year ago with the intention of using it for atmospheric firings. The last owner used it for salt and soda, so the firing chamber needed to be discarded. I have all the pictures of breaking the kiln down if you were interested in rebuilding the same kiln, otherwise it would be a great source of bricks for a new kiln. Also included is the rails and carriage and hardware to make this a shuttle style kiln. Email me with any questions.


Saturday, September 14, 2013

Jenny Swanson Ceramics Exhibit

Jenny is exhibiting with Ginger Levant in New York City at the John Molloy Gallery :

If you are in the area check it out. 

The gallery is 2 blocks away from Gagosian gallery which has the Edmund de Waal exhibit up, and a few blocks from the Met which has a retrospective of Ken Price.

Jenny Swanson’s recent abstract ceramics reference the funnel and the hourglass as metaphors for the flow and passage of time. Her sculptures and sculptural vessels, inspired by the human body, question strength and fragility, aging, gravity, impermanence and the duality between inside and outside. Swanson is interested in cultural and psychological responses to the body and redefining perceptions of beauty.

The hand built, earthenware pieces are coated with terra sigillata, a traditional technique common in many cultures but most familiar in the ancient ceramics of the Greeks and Romans. Swanson uses this technique in a contemporary way, for its seductive, rich surface effects.

Swanson lives in Cornish Flat, New Hampshire, and has been teaching ceramics at Dartmouth College since 2001. She studied ceramics at Bennington College and Cranbrook Academy of Art.

Thursday, September 12, 2013

Susan Feagin: Screen printing and Sluthing on clay PART 1

Booths are Free at Bakersville NC Apple Butter Festival

Photo: Calling all Historians, Artisans and Vendors!!

Clay Club September 2013

Had are really fun and informative Clay Club last night at Rob and Robbie Bell's fabulous studio. Robbie made a yummy gumbo and then of course the "bar" which Rob worked all evening-- Not many studios have a dedicated bar!

Anyway Thannnnnnks to them for hosting and Thannnnnks to Susan Feagin for demonstrating here "style". 

It was excellent and I will be posting a double video as soon as possible.

We are hoping someone can talk Susan into doing a Workshop sometime for the all us "locals". Hint Hint!!

Wednesday, September 11, 2013

Reality of Craft Artists and Pay

The median hourly wage of craft and fine artists was $20.90 in May 2010. The median wage is the wage at which half the workers in an occupation earned more than that amount and half earned less. The lowest 10 percent earned less than $9.10, and the top 10 percent earned more than $44.04.

If I understand it-- Crafts artists are at a -Median hourly wage of $12.95

Here is the Bureau of Labor Statistics site for 2010:

Art Critique - "Monkey Farter" (Must See)

American Pottery Festival

Kyle Carpenter and Josh Copus are flying to Minneapolis in the morning to attend the American Pottery Festival at the Northern Clay Center. Bandana Pottery, though not attending, will also be representing the Old North State with their beautiful pots. 

You can follow Kyle's trip at

Tuesday, September 10, 2013

Cone 7 slip casting clay

Hensley/P olseno cone 7 casting slip (from Andrew Martin’s book)

18 EPK
25 OM#4 ball clay (or SPG which is coarser-particle clay and casts more quickly)
5 Tile-6 Kaolin
35 Nepheline Syenite
9 Custer Feldspar
1 3110 Frit
7 Silica

Water 42
Sodium Silicate 0.25-0.5%

Monday, September 9, 2013


Yo kids,

John Hartom is collecting really nice bowls for the Collector's Corner at the upcoming Manna Food Bank Event (which is next Monday Sept 16, 2013) and I am trying to help him.

He is looking for bowls that cost $50 and up. (That will provide 150 meals!!)

So if you are a local potter and want to donate one for this special sale please contact him TODAY or come to The Clay Club on Wednesday at Robbie Bell's.

There is real hunger in Western North Carolina and we can help!

If you would like to donate, please contact: (He will come by your studio and pick them up!)

John Hartom

Cleaning out the garage

Hey Henry Pope

I was cleaning out the garage yesterday and found a small box that was all moldy, black and smelled like 1948 and when I opened it,  inside was your shriveled optimism.

Should I send it back?

Sunday, September 8, 2013

Northern Bread Stars

Here's a great new book on making breads w/o machinery.  And of course includes croissants:

Baking by Hand; Make the Best Artisanal Breads and Pastries Better without a Mixer. Andy & Jackie King. Page Street Publishing Co. 2013.

The dedication is to: Moon Face and Pea Brain, and for Banana Dog--the Most Patient One of All

so you know it must be good.  The young couple (still optimistic) are in Salem, Mass.  Watch out of the WH's by far worse than the tea gang.

From the land of PIMCO

Saturday, September 7, 2013


Finally got around to making some Croissants:  
Got the recipe from this site or see below:

Making your own croissants is not difficult; there's no special equipment or hard-to-find ingredients required. What is necessary is good technique. Once you understand the basics of creating multilayered dough like this, you're well on your way to wowing your friends with delicious croissants.

For the dough
1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
5 oz. (1/2cup plus 2 Tbs.) cold water
5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
1-1/2 oz. (3 Tbs.) soft unsalted butter
1 Tbs. plus scant 1/2 tsp. instant yeast
2-1/4 tsp. table salt
For the butter layer
10 oz. (1-1/4 cups) cold unsalted butter
For the egg wash
1 large egg

Make the dough
Combine all of the dough ingredients in the bowl of a stand mixer fitted with the dough hook. Mix on low speed for 3 minutes, scraping the sides of the mixing bowl once if necessary. Mix on medium speed for 3 minutes. Transfer the dough to a lightly floured 10-inch pie pan or a dinner plate. Lightly flour the top of the dough and wrap well with plastic so it doesn't dry out. Refrigerate overnight.

Make the butter layer
The next day, cut the cold butter lengthwise into 1/2-inch-thick slabs. Arrange the pieces on a piece of parchment or waxed paper to form a 5- to 6-inch square, cutting the butter crosswise as necessary to fit. Top with another piece of parchment or waxed paper. With a rolling pin, pound the butter with light, even strokes. As the pieces begin to adhere, use more force. Pound the butter until it’s about 7-1/2 inches square and then trim the edges of the butter. Put the trimmings on top of the square and pound them in lightly with the rolling pin. Refrigerate while you roll out the dough.
Laminate the dough

Unwrap and lay the dough on a lightly floured work surface. Roll into a 10-1/2-inch square. Brush excess flour off the dough. Remove the butter from the refrigerator—it should be pliable but cold. If not, refrigerate a bit longer. Unwrap and place the butter on the dough so that the points of the butter square are centered along the sides of the dough. Fold one flap of dough over the butter toward you, stretching it slightly so that the point just reaches the center of the butter. Repeat with the other flaps . Then press the edges together to completely seal the butter inside the dough. (A complete seal ensures butter won’t escape.)

Lightly flour the top and bottom of the dough. With the rolling pin, firmly press the dough to elongate it slightly and then begin rolling instead of pressing, focusing on lengthening rather than widening the dough and keeping the edges straight.

Roll the dough until it’s 8 by 24 inches. If the ends lose their square shape, gently reshape the corners with your hands. Brush any flour off the dough. Pick up one short end of the dough and fold it back over the dough, leaving one-third of the other end of dough exposed. Brush the flour off and then fold the exposed dough over the folded side. Put the dough on a baking sheet, cover with plastic wrap, and freeze for 20 minutes to relax and chill the dough.

Repeat the rolling and folding, this time rolling in the direction of the two open ends until the dough is about 8 by 24 inches. Fold the dough in thirds again, as shown in the photo above, brushing off excess flour and turning under any rounded edges or short ends with exposed or smeared layers. Cover and freeze for another 20 minutes.

Give the dough a third rolling and folding. Put the dough on the baking sheet and cover with plastic wrap, tucking the plastic under all four sides. Refrigerate overnight.

Divide the dough
The next day, unwrap and lightly flour the top and bottom of the dough. With the rolling pin, “wake the dough up” by pressing firmly along its length—you don’t want to widen the dough but simply begin to lengthen it with these first strokes. Roll the dough into a long and narrow strip, 8 inches by about 44 inches. If the dough sticks as you roll, sprinkle with flour. Once the dough is about half to two-thirds of its final length, it may start to resist rolling and even shrink back. If this happens, fold the dough in thirds, cover, and refrigerate for about 10 minutes; then unfold the dough and finish rolling. Lift the dough an inch or so off the table at its midpoint and allow it to shrink from both sides—this helps prevent the dough from shrinking when it’s cut. Check that there’s enough excess dough on either end to allow you to trim the ends so they’re straight and the strip of dough is 40 inches long. Trim the dough.

Lay a yardstick or tape measure lengthwise along the top of the dough. With a knife, mark the top of the dough at 5-inch intervals along the length (there will be 7 marks in all). Position the yardstick along the bottom of the dough. Make a mark 2-1/2 inches in from the end of the dough. Make marks at 5-inch intervals from this point all along the bottom of the dough. You’ll have 8 marks that fall halfway between the marks at the top.

Make diagonal cuts by positioning the yardstick at the top corner and the first bottom mark. With a knife or pizza wheel, cut the dough along this line. Move the yardstick to the next set of marks and cut. Repeat until you have cut the dough diagonally at the same angle along its entire length—you’ll have made 8 cuts. Now change the angle of the yardstick to connect the other top corner and bottom mark and cut the dough along this line to make triangles. Repeat along the entire length of dough. You’ll end up with 15 triangles and a small scrap of dough at each end.
Shape the croissants

Using a paring knife or a bench knife, make a 1/2- to 3/4-inch-long notch in the center of the short side of each triangle. The notch helps the rolled croissant curl into a crescent. Hold a dough triangle so that the short notched side is on top and gently elongate to about 10 inches without squeezing or compressing the dough—this step results in more layers and loft.

Lay the croissant on the work surface with the notched side closest to you. With one hand on each side of the notch, begin to roll the dough away from you, towards the pointed end.

Flare your hands outward as you roll so that the “legs” become longer. Press down on the dough with enough force to make the layers stick together, but avoid excess compression, which could smear the layers. Roll the dough all the way down its length until the pointed end of the triangle is directly underneath the croissant. Now bend the two legs towards you to form a tight crescent shape and gently press the tips of the legs together (they’ll come apart while proofing but keep their crescent shape).

Shape the remaining croissants in the same manner, arranging them on two large parchment-lined rimmed baking sheets (8 on one pan and 7 on the other). Keep as much space as possible between them, as they will rise during the final proofing and again when baked.

Proof the croissants

Make the egg wash by whisking the egg with 1 tsp. water in a small bowl until very smooth. Lightly brush it on each croissant.

Refrigerate the remaining egg wash (you’ll need it again). Put the croissants in a draft-free spot at 75° to 80°F. Wherever you proof them, be sure the temperature is not so warm that the butter melts out of the dough. They will take 1-1/2 to 2 hours to fully proof. You’ll know they’re ready if you can see the layers of dough when the croissants are viewed from the side, and if you shake the sheets, the croissants will wiggle. Finally, the croissants will be distinctly larger (though not doubled) than they were when first shaped.

Bake the croissants

Shortly before the croissants are fully proofed, position racks in the top and lower thirds of the oven and heat it to 400°F convection, or 425°F conventional. Brush the croissants with egg wash a second time. Put the sheets in the oven. After 10 minutes, rotate the sheets and swap their positions. Continue baking until the bottoms are an even brown, the tops richly browned, and the edges show signs of coloring, another 8 to 10 minutes. If they appear to be darkening too quickly during baking, lower the oven temperature by 10°F. Let cool on baking sheets on racks.
Make Ahead Tips

The croissants are best served barely warm. However, they reheat very well, so any that are not eaten right away can be reheated within a day or two in a 350°F oven for about 10 minutes. They can also be wrapped in plastic or aluminum foil and frozen for a month or more. Frozen croissants can be thawed overnight prior to reheating or taken from the freezer directly to the oven, in which case they will need a few minutes more to reheat.

Chocolate Croissants: Chop some good-quality bittersweet chocolate and distribute it along the length of the notched end of the dough triangle after you’ve stretched it—use about 1/2 oz. or 1-1/2 Tbs. for each one. Roll it up just like a plain croissant but without stretching out or bending the legs. Proof and bake the same.

Ham and Cheese Croissants: After stretching but before rolling up each croissant, put a thin layer of sliced ham on the dough at the notched end. Tuck it in if it lies more than a little outside the surface of the dough. Put a layer of thinly sliced or grated cheese—good Cheddar or Gruyère is best—on top of the ham. Without stretching or bending the legs, roll the dough tightly. Proof and bake the same.

nutrition information (per serving):
Calories (kcal): 310; Fat (g): 19; Fat Calories (kcal): 160; Saturated Fat (g): 12; Protein (g): 5; Monounsaturated Fat (g): 5; Carbohydrates (g): 32; Polyunsaturated Fat (g): 1; Sodium (mg): 360; Cholesterol (mg): 60; Fiber (g): 1;

Clay Club September 11, 2013

A fantastic Clay Club is coming this week!  Demos are back by popular demand!!

Location: Robbie Bell at the Speckled Dog Pottery, 1454 Sandy Branch Road, Bakersville, NC

It will be a nice drive up into the mountains kids!!!  Come for the food or the networking or the demos!!

Date: Wednesday, September 11, 2013 from 6 - 8:30 p.m.

Susan Feagin will be demonstrating slip transfers on anything made of clay.

Robbie is make a big pot of gumbo and a meatless on as well. 

 Bring snacks for starters or sweets for ending and you favorite beverage.

Directions:  How to find the Speckled Dog ( Google it... or...) ..... From the red light in Bakersville, head east on Mitchell Ave/Cane Creek Road for 3.2 miles. Pass the first entrance to Sandy Branch (Church on corner) and head to the second entrance of Sandy Branch. Turn left onto Sandy Branch and the left again at the first paved driveway. Go to the top of the hill. You will see Speckled Dog Pottery signs at Sandy Branch. 

Parking .... There is limited parking at the top of the hill. You may park along Sandy Branch and walk up the gentle sloping drive.

Robbie Bell

The Speckled Dog Pottery
1454 Sandy Branch Road
Bakersville, North Carolina 28705

(828) 688-1664
(828) 434-0353 - cell

Thursday, September 5, 2013

Crimson Laurel Opening Bakersville NC

Terry Gess Large Bowl
Crimson Laurel
Opening Reception

Saturday, Sept 7th from 6-9pm

Please join us this Saturday from 6-9pm for the opening reception of our "99 Bottles" & "He Said, She Said" exhibitions.
View the 99 Bottles exhibition.
The inspiration behind 99 Bottles.
View the "He Said, She Said" exhibition.

Carmen Grier "Trace" Natural Dye Painting

Also, our September featured artists, Naomi Dalglish and Michael Hunt of Bandana Pottery will also be on display.
View the Bandana Pottery exhibition.

Bandana Pottery Dinner Plate
We hope you all come out to celebrate with us!
Thank you for your continued support,
Crimson Laurel Gallery

Crimson Laurel Gallery
23 Crimson Laurel Way
Bakersville, NC 28705

Manna Food Bank Empty Bowls

Joey Sheehan is the man!

Special Announcement

Manna FoodBank Empty Bowls
Monday, September 16, 2013

Luncheon, 11:30 a.m. to 1:30 p.m.
Biltmore Doubletree Inn

Dinner, 5:30 to 7"30 p.m.
Biltmore Park Hilton

Tickets are $30 each at both events, pre-sale at Manna advised(828.299.3663). Complimentary luncheon tickets will be provided to people donating Collector's Corner Bowls and the donations will be acknowledged as part of the continuous power point presentation.

Odyssey and others have made and donated some 1100 bowls for the events.

Manna is still looking for Collectors' Corner bowls, bowls that cost $50 and up. These are sold at prices determined by the artist. Since Manna can provide 3 meals for 1 dollar, a $75 bowl means 225 meals.

If you would like to donate, please contact:

John Hartom


Two sets of wood shelves. 3x3-feet, closed back. Good for storing clay. Located just off I-26, exit 21,  New Stock Rd, just south of Weaverville. 828-713-4195

Spare sheet rock anyone?

I'm in need of sheet rock for some hand building classes.  Does anyone have leftovers from a construction project I can take off your hands?

Wednesday, September 4, 2013

Lost Toad

Anyone loose their Toad?

Understanding Ceramic Glazes September 21, 2013 Floyd VA

I will be having a one day talk on Glazes at The Jacksonville Center in Floyd Virginia

Sept 21, 2013- from 9 - 5 if you are interested in talking a bit on glazes. Short and sweet!

Understanding Ceramic Glazes Lecture

John Britt

September 21

Saturday 9am-5pm

Jax Member $81 / General Public $100 / Deposit $25

Class Description:

Catch up on your glazing know-how! The Jacksonville Center welcomes John Britt, author of The Complete Guide to High-Fire Glaze; Glazing & Firing at Cone 10. 

This workshop will be a general overview of ceramic glazes designed for beginner to advanced potters. In a question and answer format, we will discuss cones, kilns, firing dynamics and principles as well as applying those principles to various firing cycles. It will be a relaxed atmosphere mixed with humor, where we will discuss the problems that perplex all potters and try to offer solutions to help participants achieve your goals.

Understanding Ceramic Glazes Lecture (CER092113)

Ceramic Glazing Job in Islandia, New York

1 A e mail.jpg

We are stone fabricators on Long Island and we are engaging in the glazing/enameling of lava stone. We are looking for someone with experience in glazing and enameling to help us for a few months or more and this of course in exchange for remuneration which would have to be discussed.
We are not sure how to go about finding such a person and we are hoping perhaps you would know of someone interested or maybe could give us an idea of how to go about finding such a person.

We would be most grateful for any help or guidance you could provide. I can be reached at631.413.7255 or via e-mail:

Following are a couple of links to our web site and Facebook page:

Thank you so much in advance for any help you might be able to provide.

Very Sincerely,

Geneviève Ratheau
Director of Sales
MGO Stone Classics
190 Blydenburgh Road
Islandia, New York 11749

Door Jam

Photo: door jams
.....worth the price of admission -fitting a door tight

Here is a good idea from Kyle Carpenter.

Monday, September 2, 2013

Free on-line courses

Check out this site for free on line courses!  Excellent instructor and universities:


Suggestions.....Pueblo Pottery?

Can anyone recommend good books about Pueblo pottery?  With info on history, materials, techniques, lots of pictures...  Thanks!

Interesting site

Here is an interesting site Terry Gess turned me on to: (I swear I didn't inhale!)

It is by Jeremy Brooks of SIU.  Good technical stuff on plaster and glazes, etc.

Sunday, September 1, 2013

The Penland Incident RESOLVED!

Today is the one year anniversary of the resolution of the Penland illegal overtime boycott. As many people ask about the resolution, I just wanted to update everyone who helped make this a possibility.

As far as we can tell, Penland has repaid all the coordinators from 2000 - 2007 (some receiving over $8,000). I cannot tell you exactly how much was repaid as Penland won't release those numbers to me but we estimate that it is at least $50,000 but under $100,000. This was a significant sum of money returned to coordinators and shows how many people were victimized by this policy.

We couldn't have done it without the help hundreds of people who wrote letters and supported our efforts to get economic justice for all the hard working former coordinators at Penland.

Thank you for your help!