Current Issue Feature: Gregory Hamilton Miller

By Joshua Speers
Dec 20, 2016

Joel Inside Kiln

It’s cold. As the holiday season settles in, there is no better time to cosy up around a warm fire and read about rebuilding a salt kiln in January in the frigid Danish countryside. In Volume 44, Number 2, Summer/Fall 2016, Gregory Hamilton Miller details with beautiful honesty the epic failures that led to a much needed rebuild.

“The final firing in the old one was disastrous. We were making samples for a big order, and as the kiln approached Cone 9, about 1,250 degrees Celsius, the floor melted away, and all our work made a long, slow journey toward the walls, then slid farther down the interior of the kiln, landing in a heap in front of the gas burner.”

Miller rebuilt this kiln with an crew of international artists on the campus of the ceramic center he co-founded with German master potter Janne Hieck. Purchased 2012, Tolne Gjæstgivergaard has developed into a ceramic studio, gallery, bed and breakfast, café, and meeting facility.

Read more about the center and the first firing of the rebuilt salt kiln here.  

Recent News

Aug 29, 2019

The season is not the only thing changing in September; the price of our print issue journals is too. To celebrate the start of the school year, Studio Potter is putting on a  back-to-school back-issue sale!  Members (a.k.a. subscribers) can buy a back issue for a mere five dollars, rather than... Read More

Share Share
Aug 27, 2019

For this third post in our monthly series, Writing Tip Tuesday, we will cover the mantra of creative writing classes, “show, don’t tell.” This phrase is often repeated in writing workshops to push the writer to read their work through the eyes of the reader. When the writer shows how... Read More

Share Share
Aug 23, 2019

Thank you for attending our third annual Hops+Pots event on July 27, 2019! We had record attendance this year, and are humbled by your show of support for the ceramic arts in Western Massachusetts. Leslie Ferrin and ... Read More

Share Share