Gregg Moore - "Pastured Bone China Bowl"
Bowl made of bones collected from the Blue Hill at Stone Barns kitchen
Bowl made of bones collected from the Blue Hill at Stone Barns kitchen
Gregg Moore - "Single Stone Plate"
Stoneware plate glazed with a single fieldstone from the Stone Barns Center for Food and Agriculture farm.  Eggplant cooked in turmeric leaf.   food by Dan Barber. photograph by Andrew Scrivani
Stoneware plate glazed with a single fieldstone from the Stone Barns Center for Food and Agriculture farm.  Eggplant cooked in turmeric leaf.   food by Dan Barber. photograph by Andrew Scrivani
Gregg Moore - "Chef's Plate"
Black porcelain.  Beets with onions on cracker.  food by Dan Barber. photograph by Andrew Scrivani
Black porcelain.  Beets with onions on cracker.  food by Dan Barber. photograph by Andrew Scrivani
Gregg Moore - "Chef's Bowl & Earthenware Soil Stand"
Black porcelain, earthenware, porcelain slip, glaze, cucumbers, yogurt and edible flowers.  food by Dan Barber. photograph by Andrew Scrivani
Black porcelain, earthenware, porcelain slip, glaze, cucumbers, yogurt and edible flowers.  food by Dan Barber. photograph by Andrew Scrivani
Gregg Moore - "Making of 'Grazing'"
Sheep at the Stone Barns Center for Food and Agriculture graze on grass grown in clay plate showing the process by which Grazing is made. Â photo by Jochem Vangrunsven
Sheep at the Stone Barns Center for Food and Agriculture graze on grass grown in clay plate showing the process by which Grazing is made. Â photo by Jochem Vangrunsven
Gregg Moore - "'Grazing' Plate"
Black porcelain with surface texture formed by grazing sheep.  Sheep's cheese coated in biochar, melon, carbonized sheep bones.  food by Dan Barber. photograph by Andrew Scrivani
Black porcelain with surface texture formed by grazing sheep.  Sheep's cheese coated in biochar, melon, carbonized sheep bones.  food by Dan Barber. photograph by Andrew Scrivani
Gregg Moore - "Making of 'Pecking'"
Geese at the Stone Barns Center for Food and Agriculture eating from raw clay plate showing the process by which Pecking is made.  photo by Jochem Vangrunsven
Geese at the Stone Barns Center for Food and Agriculture eating from raw clay plate showing the process by which Pecking is made.  photo by Jochem Vangrunsven
Gregg Moore - "'Pecking' Plate"
Black porcelain with surface texture formed by geese feeding.  Fried chicken's feet.  food by Dan Barber. photograph by Andrew Scrivani
Black porcelain with surface texture formed by geese feeding.  Fried chicken's feet.  food by Dan Barber. photograph by Andrew Scrivani
Gregg Moore - "Making of 'Rooting'"
Berkshire pigs at the Stone Barns Center for Food and Agriculture eating from raw clay plate showing the process by which Rooting is made.  photo by Jochem Vangrunsven
Berkshire pigs at the Stone Barns Center for Food and Agriculture eating from raw clay plate showing the process by which Rooting is made.  photo by Jochem Vangrunsven
Gregg Moore - "'Rooting' Plate"
Black porcelain with surface texture formed by rooting pigs.  Tart made with everything a pig forages.  food by Dan Barber. photograph by Andrew Scrivani
Black porcelain with surface texture formed by rooting pigs.  Tart made with everything a pig forages.  food by Dan Barber. photograph by Andrew Scrivani
Bio
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 and video based installation that examines the practices of gardening, farming, cooking and eating.
He is a professor of Visual and Performing Arts and director of Ceramics at Arcadia University. His design studio, Heirloom, produces ceramic tableware inspired by farming, gardening, homemade food, family and community.