process is everything

I'm doing something a little weird right now, which is reading Thomas Keller's The French Laundry cookbook cover to cover.  The French Laundry is a Napa Valley restaurant about an hour away from where I live. I've never eaten there. I will eat there someday, and I know people who have eaten there and talked to them about the experience. The French Laundry creates two 9-course tasting menus every day for their customers, each course very small, and from what I've heard it takes hours to go  through the courses. The food is incredibly labor-intensive and made out of the highest quality ingredients, so the base price is $270 a person. It's not a casual meal and they are always booked out two months in advance.

Running a very high-end restaurant and a pottery studio has one major issue in common: every day you go in, and you create from scratch something over and over again. The major challenge is to not become bored, or to hurry through it with your mind elsewhere, or to become deadened to the process and just create by rote. All of these things have happened to me over the years, and when I'm there, I don't even like my job anymore and I feel like a failure. As an artist, this is the most painful place to be. Thomas Keller writes about maintaining passion for the endlessly repeated acts he performs in the kitchen, and he does this by giving each step his full attention. When you give something your full attention, no matter how mundane, you have the opportunity to be filled not with boredom and the urge to rush, but with a sense of wonder and pleasure with your process.

I know this, but still, I can find myself in the studio, banging stuff out as quickly as I can and just trying to get through the day. Reading Keller's cookbook has re-focused me in the studio and made me once again realize that the finished product is worthless to me if I don't enjoy the process.

Both potters and cooks know there are all of these steps that happen in between the idea of what you want to make, and then the finished product. Most of the time what you have at the end is not something that is perfect, or exactly how you imagined it. But this does not necessarily decrease its value.  Thomas Keller writes in his book that we must acknowledge there is no such thing as perfect food--or pottery-- only the idea of it. But that doesn't mean we don't strive for perfection anyway. We continue to try for one purpose: to make people happy.

When I read the recipes that Keller has created for the French Laundry, I am filled with wonder. He takes each ingredient and brings out its full essence, not by some kind of magic but by fully appreciating what that ingredient is and treating it with his full attention and respect. He understands what each ingredient can do and in his process, he creates a peak experience. In the flurry of running a successful pottery business, I've put aside labor-intensiveness in favor of efficient production, and frankly, that bores me to death.  Keller is inspiring me to not be just about production, but to focus once again on process. Slow down, take my time, and create pieces that receive my full attention. Even when I am reading a recipe in the French Laundry cookbook, I can find my mind drifting and my eyes skimming over the text. When I notice this, I re-focus and start over. And in the studio, when I find myself wondering how soon I can be done with one thing so I can move on to the other, I take a breath, and re-focus.

testing mr. right

My mother asked me very casually the other day, "So, when are you going to start working with your new porcelain?" My mother had no idea that she just asked me the equivalent of, "So, when are you going to find Mr. Right and get married? Your eggs are getting old and no one is going to want you!" For the record, I already found Mr. Right and married him a long time ago, it's true that my eggs are getting old, and my mother has never, ever said anything to me about either, because she is a very good mother.

The pressure! For starters, I don't have a new porcelain yet. And like finding Mr. Right, you just can't go out and pick any old clay body, get into a kiln with it and hope things will work out.  I'm flirting with two porcelain clay bodies, getting to know them a little bit. One is called #550 porcelain. And no, that's not code, that's what it is really called. Not very romantic. Here is a test:

It was easy to throw and it did not crack or warp. If it were a guy I was dating, I would say he's pretty good-looking and has a job, but I don't know anything about his past relationships or if he has a sense of humor. I do know that this clay needs to be fired a lot higher than I usually fire to, and I'm not sure if I want to make the commitment to going to a whole new temperature.  That's like moving to a new city with a man I just met. So, a fun few dates, but I doubt it will really go anywhere.

The second clay body is supposed to be Laguna's answer to Limoges, called WC-617. Wow, what's up with these boring names? Again, easy to throw.  No obvious flaws right away. But I have a long-term relationship with many Laguna products, and they have a way of seducing you with their beauty and charm, and once you've fallen in love, showing you what a pain-in-the-ass they really are. So while I'm hopeful that this clay may be the one, I've also been burned many times by Laguna, so I am suspicious and gun-shy. 

Then there are the obvious losers, like Frost porcelain. It is marvelously transparent and white, in other words, really hot and sexy.  But that's all it has going for it, it's basically a fast-talking hustler. Frost is a clay that doesn't want to be a clay, and every step of the way it tries to fuck you in a bad way: it's almost impossible to throw, it cracks when it's wet, when it's dry. and during the firing. And, it dries so fast that you can't control it. Into the scrap bucket with you Frost, I know better than to date someone who doesn't really want to be in a relationship!

get out of my booth.

It's Tuesday, and I'm finally recovered from my weekend selling at the Renegade Craft Fair.  Did I say selling? What I meant to say was showing, I was showing my work at the Renegade. It was, unfortunately, the most beautiful day of the year on Saturday. When you live in the Bay Area and you wake upon a Saturday morning and there is not a wisp,  not a trace of fog, you spend the day outside, not locked up in a giant box with a bunch of hipsters selling felted owl hats or meticulously crafted letterpress birthday cards that say, "I HATE you more every YEAR" or ceramic cupcake stands with a bird on it.  Put a bird on it, get it? Get it? I love that show, don't you?

Ha ha ha. Get out of my booth.

typical exit lines (click)

At the show, I was refining some of my theories regarding the nature of human behavior in a retail environment and, since I had time, taking notes. My theory says that 80% of show attendees are there only to look at all of the cute stuff,  get ideas for stuff they want to make themselves, find the very cheapest deal available, or take pictures. It's the other 20% I'm trying to suss out, and there are lots of clues.

There are the people who look for a bit and then ask for a card or if you have a studio. These are mostly the "inspire me" people who have no intention of dropping a dime, but they don't know how to get out of your booth gracefully, so they use that line as a way to make you think they will buy later.  Look, it's okay to just walk out of a booth and just say, "Thank you!" You don't have to pretend, I can see right through you when you give me that apologetic smile, and you are just making me pretend along with you, which annoys me after a while. Just. Get. Out. And you're welcome.

Worse than that are people who look around and then ask you what cone you fire to. This is code for, "I too am potter, therefore I can appreciate your hard work, but I am not buying, because I can go home and make this myself." No, you can't. But by all means, try.

When people walk in and start handling work, it's usually a good sign, but only when they combine it with some eye contact and/or conversation.  They are telling me they are willing to engage with me, they want to buy, they just need a little push in the form of a reason to buy, which I am happy to supply.  This, for me, is a fun interaction. You are allowed to stay in my booth.


It's the people who avoid eye contact and start handling work only to check on price who are hopeless cases. I know that most people want to spend $18 on just about anything made out of ceramic, and they cannot make sense of my prices. $44 for that? Holy shit, a bowl for $140? Are you serious, you want all that money for something that holds a cake? I can spend all afternoon reading the minds of people scrunching up their faces at the little white sticker on the bottom of everything. And you know what? That's why I put the sicker on the bottom of everything, so you have to pick it up to find out, and maybe that way you will learn something about pottery, and why it costs more than $18.  In the meantime, please run faster as you exit my booth.

I've already written about the people who wander around shows taking pictures without asking. When I see someone with no shopping bags in their hands and a giant camera around their neck, I know what is about to happen, and it's not a sale.  People with cameras at shows come in as the most clueless bunch I have ever encountered while selling. All take, no give with these people. Get out!

 Then, there are the customers I've come to know as "heavy petters."  For example, a sweet-looking young lady (SLYL) walks into my booth:
SLYL: "Oh my god, I love your work, I'm always looking at it on Etsy. It's so beautiful..."
BAJA (bitter and jaded artist, that's me): "Isn't it so much better to see it in real life?"
SLYL: "Totally... I have almost all of your work in my favorites."
BAJA: "Which is your very favorite?"
SLYL: "All of them..." (wistfully strokes a cupcake stand with a faraway look in her eye) "It's so beautiful... so perfect... I just love all of your colors... "
BAJA: "Picking out the glaze colors is my favorite part."
SLYL: "It's so unique...I just love it... you are sooooo talented...well... thank you!" (abruptly turns on heel and exits booth.)

An interaction like that I call "fake foreplay." A customer comes in, supposedly all hot and bothered for my work, fully engages me with heavy petting in the form of compliments, feels me up by touching a bunch of pieces, and just when I think we are about to get down, leaves. High and dry. Wait! Come back!  Here, take a card, take a picture, my studio is always open! I thought you loved me...

euro shock

cheese booty

I've been home from France for for about a week and a half, and it's been a slow process of re-integrating back into my regular life. I visited the cheese man the day before I left to load up on cheese to make the transition easier. My suitcase was on the dot of 71 kilos at the airport. One more kilo and they would have not let me check it. I was loaded up on olive oil, wine, salt, perfume, olives, chocolate, cheese, and butter. I know you want to know why I would bring back butter. Because French butter is awesome. I know I can buy El Presidente at the grocery store, but I would rather pay 50 euro in overweight charges and bring it back from the source than pay $5 for 7 oz of butter, okay? I'm eating the butter right now, and it has chunks of fleur de sel in it. Someone in America needs to start making this kind of butter. By the way, there is nothing wrong with treating butter as cheese and eating it in slices on top of bread.

 My lovely assistant promptly went on a two-week vacation when I returned, which she deserved for keeping the chaos in check while I was working on my tan in France. But I had to figure out how things run again on my own. It's amazing how quickly you can leave your life behind.  My website went down about a week before I came home, and I'm just now getting it back up again. It's an external indication of the way things are fraying at the edges.  By the way, please click on my website link a few times, because after two weeks of being down, my website totally lost its google ranking.

So there's that, and then there's trying to get ready for two shows, two weekends in a row.  This weekend is the Palo Alto Clay and Glass Festival, and the next weekend is the Renegade Festival. Somehow, I had the foresight to make all the work I needed before I left for France, so I'm not in dire straits with making work, I just have no juice right now for packing all my work up, driving it places, unpacking, setting up, and standing around all weekend. But that doesn't mean you shouldn't come see me if you can, because you should. Come see my mediterranean tan, and buy something, because I'm still recovering from euro shock.

rolls of buttery limoge porcelain

People have been asking me about the new new cake stands that I made in France. I won't have any at the shows, there is just not enough time to whip anything out.  Let me rephrase that: there is not enough motivation to whip anything out. When I got back into my studio last week I decided I can no longer tolerate my clay, which I have been using my entire career.  I was using a Limoge porcelain in France that was so white, I only had to slap a thin coat of clear glaze on it and it shined a clear, bright white. And it was tough, it took a ton of abuse with no cracking, unlike my sorry-ass B-Mix. I threw a couple of orders with the B-Mix this week, and I could barely look at it.  I've been unhappy with this clay for a while, and it took running off to France and having a wild affair with Limoge to realize that B-Mix and I need to part ways. There's no spicing up this relationship, a full-on breakup is in the offing. I've met with a few other clays already.

new french cake stands in limoge porcelain

stoop bombs, bathing suits, carousels

Three things:

1. dog shit
France does not have any laws or cultural expectation that one should clean up after their pets. Therefore, I've become familiar with all types of dog shit: neatly piled logs made by large and polite dogs who shamble away from the mess they've made, haunches swaying slowly: shy hershey squirts created by nervous little dogs who don't look back; aggressively messy dark brown patties humming with flies: delicate little nuggets caramelized by the sun; horrific stewy puddles tracked up the street and around the corner by a car; and the crusty poo-pies with a single footprint stamped in the middle.

I've quizzed people who are French or who have lived here a long time, asking them to give me insight into the heart of a culture that so values beauty, yet allows dog poop to accumulate on the streets. And not on side streets, but on the major boulevards of cities like Paris, Cannes, Antibes, and Nice. Not to mention the smaller villages that boast beautiful walkways and cobblestoned streets, their quiet beauty punctuated by a pile of dog shit smack in the center. Many theories, few answers. Some would say that is very French.

It's not unusual to see deposits directly in front of doorways, or on the stoop, and you really have to wonder about people who are okay with leaving that behind for their neighbors. On the other hand, I can think of a few of my own neighbors in Oakland I would love to stoop-bomb with some dog shit. One afternoon, craving a moment of outdoor relaxation, I went to a little park nearby to curl up with my book.  I carefully picked my way through a minefield, looking for a clear spot where I could lay out my towel. I found a bare spot up against a large and leafy tree.  People walked by and looked at me like I was crazy. Stubborn, I stayed for a good 20 minutes before the smell drove me away. Who can read when there is a pile of dog shit in your site line that is so large, it actually has a presence? Unfortunately all outdoor spots in the little town of Vallauris where I am staying are like this. Thankfully they do not allows dogs on the beaches.

2. bathing suits
Vallauris is on the Riviera, which is perfect because I like the beach. The humanity splayed across the sands of the Riviera is an education on what my body will look like someday. Also, what my body used to look like. I'm in that strange middle age, where my youth and seniority are in almost equal play, and I can take great pleasure in committing to neither.

But let me back up and tell you about the bathing suit I bought this spring: for the first time in my life, I bought a tankini. I have worn a bikini my entire life and for me, a tankini is a half-assed attempt to spare witnesses of my slow decline. I refuse to wear a one-piece, which I've always believed makes me look like a squashed fruit. A tankini is the halfway house of the bathing suit world. I'm willing to be more modest, but I still want the option to flash some belly.

 In France, even if the bod is not as tight as it as 50 years ago, that is no reason not to show off as much of it as possible. The beaches are covered with old people wearing next to nothing. I saw these 75+ year old ladies hobbling across the sand in the little bikini bottoms and no top on at all and I thought, "fuck this tank." It's way too much suit for the Riviera, and way too much suit for me, period. Witness my slow decline, because that's what we are all doing, together. Declining. I bought a teeny bikini top at the Monoprix for 15 euro for those moments when I feel like wearing a  top.  I may be 41, but I can still rock it, especially when I stand next to these old Riviera ladies

3. carousels

Old-fashioned merry-go-rounds are in almost every city I've visited. These are elaborately crafted carousels that can easily be over 100 years old with hand painted images and beautifully stylized details. I have a deep attraction for these carousels. My love for them are a symptom of my overall love for the embellished details of Europe.  Homes that look like cakes, the delicate filigree of the iron balconies adorning apartment buildings, the vaulted and faceted ceilings of ancient cathedrals, the colorful scalloped edges of awnings pulled over sidewalk cafes everywhere you go. It's like nothing is too small, nothing is too mundane to deserve some extra attention and beautifying. It's living the beautiful life.


I was thinking about these carousels as I made a stack of cake stands that I made in the shape of cakes.  I did not even begin to go as far with it as I could. There's always a part of me that wants to restrain myself if I start going for insane embellishment. I don't want to seduce with eye candy. I like to seduce with perfect form and function. Thats why I'm very hard to pick up in bars, or at least I was back when I was a single girl.  I don't want people coming on to me because they think I'm pretty. I want people to come on to me because they think I'm smart with a great fuckin' personality. This always leads to conversation that kills any chance of anyone getting laid.


What does this have to do with my work? Everything, really. I want my pieces to be pretty, but also be intelligent and functional. What does this have to do with carousels? I will let you know as soon as I figure it out.  .

take the time

Another week has gone by in the life of my France residency. I've been wrestling with all kinds of fear. Fear that time is going by too quickly and all the things I want to make will not get made while I am here.  And then, fear that I seem to care more about getting down to the beach every day than I do about making stuff. Where's my drive, my ambition? In the face of a clear blue sea, I have neither.

the beach at golfe-juan, 8 am

I realize that this residency is all about tapping into another well of work, but not today (pas aujourd'hui) . And not tomorrow either (et pas demain) (Sorry, but these are actually phrases I've learned from my French audio tapes.) Maybe next month, or at the end of the summer, or some other time that takes place in the future. I like the idea of letting go of the need to tap my well, the creative reserve.

 After a few days of waffling around last week, and feeling some guilt that I was working on my tan instead of ideas, I figured out that it is best to just stay in the moment. Open the mind and heart, that's all.

picasso in antibes

While I'm at the beach, it's another opportunity to observe the French culture in action. There is one thing I really love about the beaches around here: they are pretty packed with people, but they are very quiet. French people, in general, are very quiet compared to Americans.  That's not a big surprise. I notice the same thing at restaurants. The place where I live with the other artists-in-residence is right next door to a very busy and popular restaurant, and dinner service can easily go past 11 or 12 at night. But again, the patrons are so low-key that I often fall asleep to the sound of French voices, babbling so quietly that it almost sounds like a stream or a fountain. Very soothing.

rae and chris at cafe du coin

I love the pace of eating in a restaurant in France.  Lunch usually runs for 2 hours, easily. Dinner can go for 3- 4 hours. And the staff expects that pace, there is no hurry to flip your table, that's not how they clock it. As an American, the pace can be a little disconcerting at first, because we are used to very fast and attentive service, and if you have no idea what to expect, it can seem like you are being ignored. Mais non, that's not the case at all. You are being allowed to take your time, the biggest luxury and gift that you can ever be given.

When the residents all go out for dinner, we've started making it a game to see how French we can be with our eating habits.  To make a dinner last for 3+hours, you have to take a tiny bite of food, and then put your fork down while you chew.  When you are done chewing, you talk for a bit.  Then you take sip of wine and talk some more. Then, another small bite.  Food usually comes out pretty slowly too, and in courses, so you are not suddenly flooded with a big plate of food. We were very proud of ourselves last night: we were seated at 8:15 for a special dinner of bouillabaisse, and we walked out of there way past midnight, outlasting all the French people who were seated around the same time. I may not go home with any new work, but I will definitely go home with a new approach to how I'm serving Thanksgiving this year.

studio, neglected

brief from vallauris

I've been in Vallauris for about 10 days now, and I've been finding my rhythm and establishing a pace. I'm the type of person that tries to integrate as much as I can into my surroundings.  It's like adjusting my personal frequency, so I can tune in more acutely to what is going on around me. But still, I never feel more American than I do when visiting a foreign country. 

This is the thing about travel: the everyday things you do at home can be fraught with cultural misunderstanding and confusion when you are doing stuff in a place where you don't speak the language. I think that's why a lot of people don't like to travel. It can be exhausting.

My fellow residents and I rented a car to explore the Avignon region, and renting a car meant an encounter with a foreign gas station. A gas pump is a gas pump is a gas pump, but it's the small differences that can throw you for a loop.  I did some research ahead of time so I would know the French name of the type of gas we needed to purchase (diesel=gazole) and a general idea of what to expect, but still, the loops came fast and hard.   

First of all, there were about 12 pumps and 4 islands, but only one way to approach, one line.  No organization, no first come first served, just one line that quickly devolved into chaos as you snaked your way closer to the pumps. It was slow going. You had to wait. This immediately made me anxious, especially when we were expertly bumped in line by someone driving a Citroen, almost certainly a native who could smell our tentativeness.

I closely watched everybody fill up, looking at what they were doing and how they were handling the whole gas pump interaction.  When it was our turn, I was armed with observational knowledge and ready for battle.  After we figured out how to open the gas door (something my husband, Andrew, would know by simple osmosis but I have to read the owner's manual to figure out.) I pulled out the hose, stuck it in the tank, and pulled the gas trigger.  Nothing.  I looked at the little window that tells you the amount of gas you are pumping and how much it's costing, and noticed the last person's transaction was still there. Was there a button I needed to push? A lever I needed to pull?  I ran my hands over the pump like a blind person. Nothing. I looked around at other people. Everyone was pumping gas, and seemed to be avoiding my eyes. I pulled the gas trigger a few more times.  James, one of my fellow residents and on the gas mission with me,  commented that the person who was in front of us before had seemed to be standing around for a minute, so maybe we just needed to wait. 

James, by the way, was unfazed by all of this.  He was intrigued by the level of female beauty that was circling around us in this little gas station, and temporarily distracted.  I was readying myself for a major confrontation with the gas pump or worse, ask for help, when the window suddenly zeroed out, and the gas started pumping.

The price increased at an alarming rate.  I don't know if you have ever purchased fuel by the liter, but it's a small unit of measure, and the price quickly went from zero to 50 euro for less than a half tank of gas. Again, expected, but still rather shocking to experience in real life.

Not only was there a single line to get to the gas pump, there was a single line of cars to get to the lady to pay for the gas. "Oh my god," I moaned, as I again watched the chaos of little euro cars leaving the pumps and jockeying for position in the pay line, "how can people live like this?  Why doesn't somebody do something about this? How many people get punched at 8 in the morning at the gas station? You have to block out your whole morning just to go get gas!" God, I felt so American, but if there is one thing we have down that the French do not, it's convenience.

"Hmmmmm..." James said, as he waved a pretty lady into the line, ahead of us.

My studio work is going very slowly, because I have frankly been spending way more time checking the temperature of the Mediterranean Sea with my entire body, comparing cheeses, seeing where the best farmer's market is in this region, and running daily tests to see how much French wine I can drink before I get a hangover. As it turns out, a whole lot.