I T I N E R A R Y | S H O R T H O P S
er . I roll the clay into slabs and then cut it into various shapes . I can then shape them in my plaster slump molds . Once the clay gets stiff in the mold , you can pop it out .
I like working in the mold format because the finished piece feels more organic . The clay slumps differently each time , creating a completely unique piece .
From the beginning of my career I ’ ve worked with porcelain clay . It ’ s a very fine , smooth , and white . It is also translucent when rolled thinly . I love the whiteness and how it takes a glaze , but porcelain is very finicky and can crack easily . You have to learn how to work with it . And even still , you can get pieces that crack .
I just recently started working with stoneware again . It has more ‘ grog ’ or sand in it . This makes it much courser and easier to push around . It also has a little more integrity than porcelain , making it easier to join things together , like adding a handle to a mug .
Do you have a favorite kind of piece to make ? That ’ s a hard question . Each form has its challenges and rewards , so I don ’ t have a specific piece . Mugs and cups sell well because people use them so much . They are such an intimate object — the way you touch them with your lips and the comfort they offer . That definitely makes them very satisfying to make , but I really love everything .
Paula West Pottery
160 MacGinitie Rd Friday Harbor , WA 98250 360.298.4117 paulawestpottery . com
All of Paula ’ s pieces are dishwasher and microwave safe . She accepts commissions , as long as they ’ re within her current wheelhouse . paula west photo
SEATTLE ’ S BEST HOT CHOCOLATE MIXES SIPPING CHOCOLATES TO FORTIFY YOUR
SPIRITS The hot chocolate of your youth may very well have been enjoyed post sledding . It probably came in a foiled-lined paper packet that sent sugar-filled clouds into the air as you dumped it into a mug . But alas , the origins of those creamy memories were a bit more bitter .
Cacao plants , from which chocolate is made , were first cultivated 3,000 to 4,000 years ago in Mesoamerica by the Olmec people . In those days , the Olmec ground the cacao into a paste and mixed it with water . The drink was known as ‘ xocolātl ’ — a mixture made frothy by quickly pouring it between two bowls or jugs .
Found to boost energy and enhance mood , xocolātl was believed to have mystical qualities and was typically reserved for sacred ceremonies . The knowledge of cacao was eventually passed on to the Mayan civilization , which is how legendary Aztec leader Montezuma II came to know it so well .
Montezuma II drank the ground beans by the goblet . His ardent consumption turned cacao into a display of power and opulence — a recognition that would eventually lead it to be brought to Spain , spread throughout Europe , and eventually infused cuisines throughout the world .
So while the Dutch learned to remove cacao ’ s bitter edge and corporate America made drinking chocolate as thin as non-fat milk — the energy-boosting , mood-enhancing essence can be found lurking among some of Seattle ’ s best hot chocolate mixes .
Frans ’ Dark Hot Chocolate This 68 % single-origin Dominican drinking chocolate is smooth , without being overly sweet .
Theo ’ s Drinking Chocolate An elevate hot chocolate experience , this locally made mix features 55 % dark chocolate . Plus , it can be enjoyed warm or cold , making it a year-round treat !
Chocolati ’ s Cayenne Hot Chocolate A decadent blend of dark chocolate , Chocolati ’ s cayenne hot chocolate is spiked with a spicy finish that harkens back hot chocolate ’ s Mayan origins .
Intrigue Chocolate Co .’ s Hot Cocoa Mix A small-batch chocolatier , Intrigue Chocolate Co . mixes come in a variety of flavors , including a spicy Jamaican blend that ’ s studded with nutmeg and chili . kenmoreair . com
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