I just recently found this article online at newscientist.com and thought it was interesting. Thought I'd post and share. This sure explains many of our loves for good beer, chocolate and pottery. Who knew? Ancient beer pots point to origins of chocolate 22:00 12 November 2007 NewScientist.com news service Jeff Hecht Enlarge image Earlier long-necked pots would have been used for beer making. Chemical evidence in a pot such as this is seen as proof that beer brewing involved fermenting cacao (… Continue

i uploaded some new images of pots that were fired in the LSU salt/soda kiln. i introduced a mixture of salt, soda, wood ash, and calcium carbonate around cone 6, and kept adding until cone 10. there was a nice variety in the atmosphere, from really ashy to light and toasty. the reduction got a little out of control during the middle of the cycle (a result of overcompensation due to the kiln being very open and the bricks stacked very loosely). i think this burned out some of the more pronounced… Continue

i am currently living and working in baton rouge louisiana. i am the manager of southern pottery equipment and supply co., i have a studio at home and fire cone 10 salt/soda stoneware. i recieved my BFA in painting (but secretly made alot of ceramics in the meantime) from the University of Arkansas, where i was fortunate enough to study under Jeannie Hulen. i did a breif stint as a visiting artist in greenville NC, where i studied with Seo Eo and Jim Tisnado. i was recently accepted to the gradu… Continue

I have just started research on veggie oil firings and am interested in using this type of fuel for my future soda kiln. Anyone have thoughts or knowledge on the matter?

I keep a weekly photo-journal/blog on my website.