letter_02_July.2025

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on some mornings this month
we woke up to the ground covered in frost —
white, so white

I hope it comes along with some fruit

the peach trees are already blooming
soon it’ll be the plum trees’ turn,
then the orange trees, pear trees, mulberry trees…

the banana plants are gone —
will they come back?

I wonder: what is the importance of materials in the making of art and craft today?

While reading the book Kama kara mita yakimono (ceramics seen from the kiln), I realized that many potter communities in Japan settled near the places where they collected clay. The kiln, in turn, couldn’t be built far from there either — it was usually located near the mountains, close to the source of the clay. The difficulty of transporting heavy materials helped shape this relationship of proximity.

Here in the Americas, clay has also been — and still is — widely collected for making ceramics, bricks, and many other things. Clay is abundant around here. Even so, nowadays it’s easier and more common to buy industrial clay: extracted from different places, processed into a consistent, packaged, homogeneous, safe, ready-to-use material.

This question came up during a discussion of Chapter 4 from the book Folk Art Potters of Japan – Beyond an Anthropology of Aesthetics, by the English anthropologist Brian Moeran. It was part of a conversation in GEAS – the Art and Society Study Group. The text suggests that clay — and the way it’s prepared — directly shapes the rhythm of a community. And I wonder: how does industrial clay affect the rhythm of ceramic production today?

That question leads to others.

I’ve always admired those who work with wild, locally collected clay. But at a certain point, I decided it wasn’t my time yet. I do use some collected materials — ashes and clay — in my glazes and slips. I have a few reasons:
First, a lack of technical knowledge.
Second, not having the right tools to prepare the clay myself.
Third, fear: fear that the clay might melt in the kiln and damage the equipment; fear that it might not sinter (and if it doesn’t, the piece remains porous and absorbs liquids).
And finally, something more intuitive: I feel that wood firing gives life to collected clay — and without it, something is missing.

There’s also a more collective reason. Here, where I live, there’s no living cultural heritage of clay gathering. It once existed — but as we know, the Indigenous peoples who held that knowledge were expelled, silenced, and killed during colonization, and are still being threatened today.

So what would be the reasons to work with collected clay?
Is it just an aesthetic choice? A sustainable one?

Here, I borrow the desire expressed by Nego Bispo: a desire to relate — to live the poetics of relationship with the land. To be with it.

Collected clay can tell the story of a territory. And by not gathering it, I feel like I’m missing the chance to learn this story through the soil — missing the chance to relate to the land through the clay.

Making your own material is complex.
Often, other people take care of that part — a job that’s almost always made invisible. Just like firewood cutters…
These practices were only possible because there was collectivity.
But how do we do something like that without a collective around us?

Also, in Brazil, there’s a strong concern about clay sintering. That’s another reason I’ve hesitated to prepare my own clay. But it wasn’t always like this.
Our iron-rich clays don’t necessarily need to sinter — and maybe we should embrace that.
As Talita mentioned during our group discussion:
why not welcome this “non-sintering” quality and, through it, create new paths and new encounters?

I want to get to know what’s nearby.

To learn more about the origin of the materials we use, about their processes, and to tell stories through them.
Our soil — so ancient — is also deeply powerful.
Maybe it’s time for a decolonial turn in this practice?
These are ideas… that I hope to one day put into practice.

being-with-the-earth.

Thanks to geologists Ruvi and Maci for the field day!

At the end of the month, I went to Curitiba to take part in the Pan-Cinema festival, which this year focused on Japan. I helped with translation and joined the workshop 3D Abstract Cinema: Handmade Image and Sound, led by Takashi Makino.

During the workshop, he shared his artistic process and the way he communicates with the audience.
I got to learn more about an analog approach to filmmaking.

It was incredible.
And the final pieces we created… turned out amazing.


This month’s recipe: ravioli with broccoli and tofu filling.

In a random conversation at a bar in Japan, I realized just how important food is over there. We don’t name recipes the way they do — we describe them, taste them, and gather around the stove, the table. Cooking together is caring together.

At the end of the month, we gathered with our friends Débora and Fábio to do something we love deeply: cook. This month’s recipe was born from that gathering.

In the morning, I stopped by the Feira Quintal, in São Bento do Sul, where I picked up fresh produce from local family farms — agroecological and organic.

The pasta dough: We used the recipe from the book Todas as sextas-feiras by Paola Carosella

Ravioli filling: broccoli and tofu

. broccoli (we used only the florets — the rest went into other recipes)
. tofu
. salt
. butter and pork fat for finishing

This is a very simple recipe.
We finely chopped only the broccoli florets. Then we let the tofu sit in a sieve for a while to drain some of the water.
After that, we crumbled it with our hands until it resembled ricotta.

We combined the two ingredients in a pan and cooked them down until the tofu was a bit drier.
We finished it with salt and pepper — but feel free to use any spices you like.

We shaped the ravioli, cooked them for a few minutes in boiling water, and finished with a spoonful of butter and a spoonful of pork fat.
Here too, you can add some spices — to taste.

Calendar

3ª Festa das Sementes Crioulas de Piên
September 10, 2025
Starting at 12 p.m.
📍Community Hall of Campina dos Crispins, next to Escola do Campo Santa Isabel
This year’s program will be especially dedicated to the school’s children, with workshops and other activities. We’ll share more details soon.


See you next month,
Gabi and Ivan

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