Gregg Moore, associate professor of Art and Design, was interviewed in an Aug. 19 episode of “Design in Dialogue,” a popular online video series by curator Glenn Adamson, which features conversations among leading artists, curators, and designers. In the video, Moore talks with host Adamson and Dan Barber, food sustainability activist and owner of the restaurant Blue Hill at Stone Barns in N.Y.

Moore spoke about ceramics he’s crafted for Blue Hill, techniques and aesthetics in food plating, and a “farm-to-table” approach for both Blue Hill’s menu and tableware. In a segment, he talks about his creative process behind the ceramics for Barber’s restaurant. 

“One of the things I was thinking about with this plate in particular was having it basically breathe throughout its life in the kitchen,” said Moore. “If it comes in and out of the dishwasher and brought onto the table, or it is plated and brought to the table – it has no glaze on it. So the surface is continually reinventing itself as it wears down. As the plate gets used, it exposes more of a new surface.”

Moore and Barber were featured in a December 2019 New York Times article, which covered Moore’s “bone china” crafted from the bones of animals used for meat at the restaurant.