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

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Seeking Assistant

Glass of wine or otherwise, it is with a surprising amount of enjoyment that I track my expenses and incomes for this full year at my new location.  Rent is up, but I’m on Medicaid now.  Construction materials are up again, but so too is that heretofore mud puddle of the category “pottery income”.  That last is so far up that my sudden interest in accounting is spurred by questions of taxes. The studio is hardly making a profit yet, though the light is definitely brighter at the end of that tunnel. But for the future, is sole proprietorship sufficient? Do I become an LLC? What can I write off? My bank guides me towards Score. Should I anticipate an employee, even??  Any mobile young potter out there truly good at throwing porcelain? (oh, I’ve set myself up for some punny replies, haven’t I?)  If you can throw my crocks as well as I do, you might have a job!  I’m only half joking, actually.  Please forward to someone who might be seriously interested and truly capable.  I’m about to make space where they could also do their own work.    
     So no, this issue does not announce my holiday sale.  Go buy great pots directly from lots of other people! I have shifted to keeping retailers stocked. Eutectic Gallery has my pots.  Portland Homestead Supply continues to sell the crocks, as does Mirador Kitchen and Home.  I am delighted to have added another retailer, Milk Glass Market in north Portland.  In fact, if you’d like to meet up with me there some Saturday, do drop a line, as I anticipate loitering either there or at Sweedeedee’s for late lunch after work.  Brief conversation with the owner Nancye confirms my suspicions: people are increasingly spending money on artisinal kitchen equipment.   As the dedicated Sandor Katz titles his book: The Revolution Will Not Be Microwaved.  YES!
      I have also been learning about vermicompost!  Find an excellent audio series on the topic here. We have rescued a neighbor’s horse, a beautiful ravenous creature. The girl child is excited about the prospect of riding her. Me, I am more excited about how she makes a lot of scoop-able units of high-quality manure!  So I have strapped together an insulated straw-bale box to compost some of that green pasture gleaned with her agile snuffly nose.   As expected, the learning curve is steep: the core temperature at the moment would absolutely fry little red worms.  Vermicompost seems to me a lot like fermenting, in that one is working with the wild array of biota to create an end product that is synthesized to the needs of the system in which it is used.  For fermented foods, the nutrients in the veggies are rendered more available to the body.  In vermicompost, the nutrients in the soil are rendered more accessible to the plants.  Nature reveals her secrets in marvelous ways. 
     I wish all of you a warm holiday season full of loved ones sharing delicious (and nutritious!) food..   ... photos below, courtesy Jane Hashimawari, are of the seasonal kaiseki for which she and fellow chef Will Harper rent my woodfired set.  Her website for ticket info (they go fast!)
my brother Jason restored this '69 ambulance, frame up.
it is now a box of light!
click for facebook link
OPA Holiday Studio Sale Guide
Richard and Pate made a southern kaiseki dinner- find their work at the Compound sale
the kids playing horse
Halloween bonfire party with the tribe
my website
Copyright © 2014 Careen Stoll, All rights reserved.

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