oyster dishes

"An Oyster leads a dreadful but exciting life.” M.K. Fisher

I have long been obsessed with oysters. I wrote my master’s thesis exploring oystering in New York at the end of the nineteenth century, when the oyster beds were about to be overwhelmed by pollution. I have tried oysters from every nook and cranny on the East Coast, and some from the West Coast. I like them raw, with a splash of lemon (but I’ll eat them any way you got). I love that I can taste the ocean waves of my youth when I eat a Wellfleet, and feel the sharp sting of salt water on my face when I savor a Maine Pemaquid. A few years ago, I was lucky enough to eat steamed barnacles (both regular and goosenecks) in Lisbon, bringing a new understanding of the possibilities and pleasures of the creatures of the sea.

This project comes from my fascination with the world beneath salt waters. I love how the chemistry of glaze and oxygen reduction in gas and wood-fire kilns can create such dynamic effects. I am intrigued by the ways that volcanic sands from the Azores and Hawaii and granulated ilmenite can interact with those glazes creating dramatic displays of color. These oysters combine my love of place, materials, and the process of production.

I love the rustic feel of the wood-fired dishes that serve as objects on my table, holding salt and teabags and offering tactile and visual pleasure. And I delight in the golden-barnacle encrusted “oyster” dishes. As objects they captivate with their swirled glazes and glimmering 22k gold edges.