I have a confession to make. I love coffee. Dark roast, light roast, Americanos, double espresso shots, pour-overs, french press, good old drip coffee . . . I love it all. So, when I heard it was caffeine awareness month, my first thought was “I’m very
If you come out to the gallery in the next two weeks, in addition to the special exhibit we have running in conjecture with Claytopia, you'll also notice a few other pieces of new art in the gallery from PoCo Paper. The name PoCo Paper comes from the word
I’m not somebody who wears a lot of jewelry. In fact, I own exactly two pieces of jewelry: a watch and a money clip. I have both with me almost daily. Each has its practical purpose, but they also simply look nice, and that is why I like them.
We’ve gotten a good bit of snow out here at the Clay Coyote in the past few weeks. That’s meant plenty of plowing for Morgan, and lots of shoveling and sweeping for me. It has also brought out the beauty of our window displays. We have some amazing glass
Something I love about Clay Coyote is the variety of art and fine craft products we feature here. Beyond beautiful pottery from the likes of Matthew Patton and our own amazing flameware, there is jewelry, wooden utensils, food products, and so much more.
I am new to the Gallery team, and to the world of pottery in general. I have been spending some time exploring the gallery and reading about artists to gain a better understanding of them, their artwork, and the techniques they use to create it. It is
Now, before you change your mind about us, both Morgan and I are not originally from Minnesota, so it’s not our fault we don’t call it hot dish. Because we don’t call it that, it got me wondering what the origin of hot dish is, considering Minnesota is
One of the questions we get a lot is about lids for our Flameware pots. We normally recommend a multi-purpose lid that you can get for around $8 at Target. But it just so happens that my stockpot lid fits perfectly on my cazuela (aka my go-to, everyday,
Watched The Grill Dads on Today Show yesterday. The salt under the potato trick works for non-Hasselback spuds too. Light, fluffy, and an essence of salty goodness. Also made a seared steak in my large Flameware Skillet. 3 minutes on each side over high