Lee Love on fri 2 nov 07
On Fri, 2 Nov 2007 02:38:17 -0000, claystevslat :
(this was written yesterday, but I get dropped from the listserve
about every day and have to resub. Resending)
> And while you're signing your
>posts "Lee in Minneapolis, Minnesota USA" the
>standard of what you believe a Japanese consumer
>to already know is irrelevant.
Steve, I sell internationally, splitting my time between Mpls
and Mashiko (I leave to go back to Japan November 11th.) I also sell
on the web. All my work is dishwasher and microwave safe, except for
a few shino tea ceremony bowls that are made with Mogusa clay. So, I
am not taking a stand for my own work, but for all the earthenware,
Majolica, tea ware and raku that other folks make that are valid forms
of ceramci expression.
It is half past noon in Mashiko , the second day of the Mashiko
Tokiichi pottery festival. I just talked to Jean on the phone and she is
selling both prints and pots even though it is a rainy day.
When I am in Minneapolis, I live in a pottery community of highly
educated people. As other folks have mentioned, many folks on this list
sell to tea, bonsai and ikebana folks.
Rather than treat customers as incapable of learning, I treat
them as intelligent people who do not want to be restricted to what
they are already familiar with. They want to learn.
Check out this roster of workshops at Northern Clay Center:
http://northernclaycenter.org/learn/workshops.php
This one is especially interesting and goes beyond beef and potatoes.
(Minneapolis is the place to be a cosmopolitan potter!):
Sushi, Sake, Clay 101
Be inspired by sushi-making and clay demonstrations, discussion, and sake
tasting in this daylong workshop. Begin with a sushi-making demonstration,
tasting, and discussion led by sushi chef Hiroshi Sato of Kabuki restaurant
in Eden Prairie. Enjoy a sake tasting session and discussion led by Ray
Zemke of Cellars Liquor Store in Woodbury. After a brief break for lunch
(provided by participants), expand your understanding of the clay process
through the creation of a pot to serve a specific type of food: sushi. Eat
With Your Eyes participating artist Randy Johnston will demonstrate the
construction of his bento boxes and sushi plates, as included in the
exhibition. Participate in lively discussion among all three presenters on
the art of sush from making to presenting to consuming.
Participants must be 21 years of age to register.
--
Lee in Minneapolis, Minnesota USA
"Men are born ignorant, not stupid. They are made stupid by
education." -- Bertrand Russell
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