Three Bowls

There had been much talk lately about the so-called "hundred mile diet"--living primarily or completely on foods grown and prepared within 100 miles of where you live. Economy looks very different when one of the factors in the bottom line is "Do I know who grew this? Do I know who made this?"

Lately, my wife and I have been getting a lot of use out of three bowls, survivors of a set of four thrown and fired more than 30 years ago in the house where we lived with our potter friend, Annie. Any vessel would do to keep the soup from our lap, but the feel and the history and the look of these particular bowls add to the savor of anything contained within. The profile is a simple unbroken curve of high-fired stoneware with a milk-white crackled glaze. Each is decorated with a few seemingly offhand brush strokes that suggest a cobalt flower with translucent leaves. And each has an elegant bulb handle, itself a tiny separately-thrown pot, half closed at the top, with its foot smoothly mated to the curve of the body. The notch is a perfect fit for the thumb web when the bowl is cradled in the palm to feel the warmth within. They are not identical as machine ware, but are meticulously consistent, in the way a quality crafter demonstrates focus and integrity.

They were made as gifts for my mother-in-law, and returned to our hutch on her death a few years back. So whenever I use one now, I think of Annie, and I remember my mother-in-law, Betty, as I turn it slowly in my hand to admire. What would we own and what would we pass over, if this was the standard toward which our desires aspired?