Again a tribute to your casseroles from Africa. I have loved them most of my potting life. I have been giving a lot of thought lately to production and studio pottery. As most of you know I have one foot in each. I make production pottery at Pinecroft, and teach studio pottery at Sheridan and make one off studio pottery at home. I am also going to be on a panel at NCECA 2014 in Milwaukee entitled "Where have all the potters gone- last gasp or rebirth.
Micheal I have made two versions of your casserole. One closely resembles yours and the other is my interpretation of over two decades of making a two piece casserole referencing yours. An articulated form, a split rim, a double handle, a trimmed foot , some pinches and pokes. All of these steps take time. I am most proud of my version and yet yours was faster and easier to make. So with each detail I try to include do I take away from the bottom line? Should I teach quantity or should I preach God is in the Details?
Filling in the bottom of a cup handle takes about as much time as pulling and putting on a handle. Why do it? Attention to detail, wood firing, local materials, shino glazes, etc, etc. Why do I make life so hard? You Micheal set such a high bar for good pots. You continue to be my favourite read. I wish we could have met.