This week on the Tales of a Red Clay Rambler Podcast I have a panel discussion on fermentation and ceramics with Adam Field, Tony Marsh, and Wesley Hicks. In the interview we talk about food as a cultural identifier, the science and history of fermentation, and the Korean Onggi tradition. Along with Vipoo Srivilasa they have organized a celebration of the ceramic and culinary arts at the Long Beach County Museum of Art. The event, Ferment, takes place October 25th 6:30-8:30. For more information please visit www.lbma.org.
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Adam Field is a studio potter and long-term resident artist at The Archie Bray Foundation in Helena, Montana. In 2008 he apprenticed under Onggi master Kim Ill Mahn in Icheon, South Korea and continues to create Onggi jars that are used for fermentation. For more information on Adam please visit www.adamfieldpottery.com.
Tony Marsh is a ceramic artist that lives in Long Beach, California, where he is the chair of the ceramic arts program at California State University, Long Beach. He spent three years in Mashiko, Japan, where he apprenticed to potter Tatsuzo Shimaoka and first experienced Japanese fermented foods. Through extensive travel in Asia he has developed an appreciation for fermented cuisines and the cultures that produce them. For more information on Tony please visit http://en.wikipedia.org/wiki/Tony_Marsh_(artist).
Wesley Hicks is a ceramic artist and food enthusiast who lives in Covina, California. In addition to his ceramic practice he has done extensive research into spices and fermentation methods. He has been instrumental in developing a menu for Ferment that blends tastes and culinary textures from around the world.