American Craft Forum: The Secret to Collaboration
American Craft Forum: The Secret to Collaboration
Fall 2021 American Craft Forum
Thursday, September 30, 2021, via Zoom
11 a.m. PT | 12 p.m. MT | 1 p.m. CT | 2 p.m. ET
View forum chat transcript | View closed captioning document
What does it mean to truly collaborate in real and meaningful ways? And for all of you creatives out there, how do you meld your artistic vision—which is often very personal—with someone else’s? Who has ownership of ideas? Of work? How does collaboration affect the balance of power in those relationships?
These are some of the questions that arise out of most creative collaborations, and have certainly been part of the ongoing conversation between chef and visual artist Omar Tate, who cofounded Honeysuckle Projects, and artist, designer, and educator Gregg Moore. The two first met as part of a collaboration that started through the Stone Barns Center for Food and Agriculture in upstate New York, where Tate was part of the Chef in Residence program and Moore was the Stone Barns Art Fellow. Moore’s ongoing chef collaboration is with Dan Barber, co-owner and executive chef at the restaurant Blue Hill at Stone Barns.
Moderated by writer Anjula Razdan and presented in conjunction with the Fall issue of American Craft magazine, we invite you to join us on a deep dive into this particular collaboration: a microcosm of what true collaboration can look like as a kind of kinship—with yourself, your materials, and with others, be they writers, artists, chefs, designers, or an amalgamation of many different identities.
Read the article inspiring this conversation
Learn more about Omar and Gregg's collaboration and see work they created together in "More Than a Plate," a feature story from the Fall 2021 issue of American Craft written by Anjula Razdan.
Moderator
Anjula Razdan is a Minneapolis-based writer and editor and the digital director of Experience Life magazine, a progressive, whole-health publication where she also served as senior editor for health and nutrition from 2005 to 2014. She has also worked as a senior editor for the Utne Reader. In “More Than a Plate,” her feature story in the Fall 2021 issue of American Craft, she tells the story of Gregg Moore’s collaborations with chefs, including Omar Tate, at Stone Barns Center for Food and Agriculture.
In Conversation
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 installation that examines the practices of gardening, farming, cooking, and eating. Moore received his Bachelor of Arts degree in Geosciences from Skidmore College and his Masters of Fine Arts degree from the New York State College of Ceramics at Alfred University. He is a professor of Visual and Performing Arts and director of the Ceramics program at Arcadia University.
Omar Tate is a chef, artist, and cofounder of Honeysuckle Projects, a multifaceted food company that focuses on the nuanced cultures and cuisines of the Black diaspora. Omar has emerged as a visionary and a leading thinker on the restaurant industry’s cultural development as a whole. He specifically focuses on race and ethnicity to tear down structural barriers through his practice in Honeysuckle, his pop-up cultural concept. In 2020, Honeysuckle was named pop-up of the year by Esquire magazine, and in 2021, Time magazine named Omar as one of the 100 innovators to watch as part of their “Time100 Next” list.
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