My current studio practice has a historical foundation that is deeply rooted in craft tradition. I make my pottery from rugged brown stoneware clay that I form on a manually operated treadle wheel. Aesthetically, I see distinct beauty in all things marked by time. Sturdy old tools, agricultural landscapes and weathered metal, wood and stone objects all stand out as prominent influences for the surface of my work.
However, conceptually, my thoughts in the studio are often tied to a food movement that is socially and culturally contemporary. Food production and how we create, serve and eat in this country is something that I think about frequently as I work. Many years ago, I chose pottery as a vehicle for self-expression as an artist because I saw the tremendous beauty that came from the experience of creating and sharing a lovingly prepared meal. Over time, I came to understand just how ripe with possibility this connection between pottery and food could be.
From utilitarian tableware to complex presentation vessels, all of the forms I make have one common thread: to encourage a reconnection with each other and with the food we eat. The choice I made to live my life as a potter has helped me to recognize that, although our individual food choices may seem insignificant, our daily interactions with food add up to a wider and a more complex interaction with our local and national food systems. I absolutely love that the complexities of art and food can exist on the same plane. It is my desire to always use the physically combined beauty of handmade pottery and local food as an interactive tool; one capable of providing joy and value in our daily lives.
About Lindsay Rogers
Lindsay Rogers is a potter, educator and food enthusiast living in the beautiful mountains of East Tennessee. She received her BA with a concentration in printmaking from Sarah Lawrence College in 2001 and an MFA in ceramics from the University of Florida in 2013. Over the years, Lindsay has used her work as a ceramic artist to advocate for a more locally based, sustainable food system. She has participated in collaborations with other artists, chefs, and farmers, and her pottery, writing, and words can be found in a range of publications from books to blogs, magazines, and podcasts. She is currently an Assistant Professor of Ceramics at East Tennessee State University.