of pots & pickles, permaculture gardens, teaching & learning & loving life.....

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Ahhhh, summer in the country…… the excruciatingly slow buildup of spring levels off and its time for construction projects.  But not before I am teaching a workshop at the well-loved Oregon College of Art and Craft!  This is for me a marvelous opportunity and test: am I ready to take my teaching to a national level? I think I am.  As I work in my studio in the same method that I will demonstrate to attendees, I think far beyond the technical details and into the context in which they sit: economy and variety of movement for long-term health, analysis of quality and quantity of time spent vs. reward offered, and the arc of developing forms within the context of life experiences.  I plan on stimulating some good conversation, so if you’d like to join us, please do!  The title is Throwing and Stretching: On and Off the Wheel.  Here is the link.  Dates are june 21&22, 9 to 4.  Please sign up by 6/13 to ensure that the class has enough enrollment.. Cool, thanks!
I’ll save more stories for later, and leave you with some photos of the dinner at MoCC.  Truly, a high point of my life.  Thank you Gabe and Kina, Dan, Ed, MoCC, and all the friends who came to join us and indulge!  Gabe, Dan and Grace (head chef) are right now! in Japan doing primary research for Biwa. Follow their adventures on instagram @biwapdx, facebook biwaportland. 

I've made a slide show on the "dinner party" page of my site if you'd like to see in larger format.

incidentally, I do have one more bite: I am stirring the possibility of offering myself as a contractor for the construction of a re-designed Tin Man Kiln.  Just had a meeting with a machinist about the burners.  So, potters et al.! if you know someone interested in building a kiln that is essentially woodfired but more like woodfire lite (in terms of labor and surface), give them my contact info.  thanks!

have a wonderful summer!
my new website
planning to serve 25 people
Gabe Rosen in his element
Ed: pickle and grill master
Menu: 8 courses Biwa-style with sake pairings
nice to have the event right there where our exhibit could illustrate the woodfire process
sashimi moriawase: ocean trout and atlantic scallop
sanma: grilled whole sanma
furutsu: blood orange gelee
Copyright © 2014 Careen Stoll, All rights reserved.

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