About the Artist: Gregg Moore
Gregg Moore is an artist, designer, and educator. His studio practice explores the relationship between ceramics and new media, drawing from historical foundations while questioning and investigating perceptions of the ceramic field. His current work ranges from ceramic tableware, mixed media sculpture, and multimedia installation that examines the practices of gardening, farming, cooking, and eating. His professional practice is shaped by collaborations with chefs, scientists, curators, and artists. Moore is professor of Visual and Performing Arts at Arcadia University, where he directs the Ceramics program.
Website: GreggFMoore.com
Social Media: @GreggFMoore
About the Artist: Omar Tate
Philadelphia, Pennsylvania
Identifying first and foremost as an artist (not a chef) who uses food as one of his many mediums, Omar is a West Philly native who worked for over a decade in acclaimed kitchens across Philadelphia and in New York City before embarking on his own. After experiencing a lack of diversity and representation, both in the kitchen and on the plate, Omar launched Honeysuckle Projects to tell nuanced stories on Blackness in America. You can find Omar’s work featured in The New York Times, Esquire Magazine, Okayplayer, Eater, The Philadelphia Inquirer, and other publications.
Website: HoneysucklePhl.com
Social Media: @Coltrane215
Artists’ Statement
Our project, ˈȯi-stər, builds on our previous collaborations to connect people in conversations about nourishment, community, and Black craft through processes of making, growing, and eating. ˈȯi-stər · ve-səl consists of 100 hand-thrown porcelain jars, hundreds of porcelain oyster shells, a single large-scale water vessel, and a stoneware jar by Thomas Commeraw from the Winterthur museum collection. The project explores histories of taste, cultivation, trauma, and joy and reclaims and reimagines oysters as sources of sustenance, facilitators of memory-keeping, and poetic expressions of identity.