Gregg Moore
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Gregg Moore

Soil Plate, 2021
50% fired soil dug from below the vegetable field at Stone Barns, 50% porcelain
Size varies among each unique plate with range between 10-13 in diameter; image is not representative of the exact work

For six of the seven artists in the current exhibition, Stone Barns is a site of new exploration. But not Gregg Moore (b. 1975, Hackensack, NJ, USA). He has been collaborating with Chef Dan Barber and the rest of the team at Blue Hill for several years, integrating his practice as a potter with the rhythms and philosophy of the place. Their collaborative experiments have ranged widely: china made of calcined bones from the kitchen, plates textured by pecking hens and rooting pigs, platters cast in farmland furrows. The most essential (a foundation, as it were, for the other, more elaborately conceived pieces) is a series of “soil plates.” They are composed of half Stone Barns dirt, dug up by Stone Barns’ head farmer, Jack Algiere, from the most clay-rich level of the fields’ stratigraphy. The other half is Moore’s own black porcelain recipe, which was itself developed in response to a plate that Barber had given him early in their collaboration. Given this composition, Moore considers the pieces to be "half farmer, half chef…an invitation for discussion of the role of humans with food and ecology."

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Gregg Moore
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Gregg Moore