Gregg Moore, Visual and Performing Arts professor, was featured in a Dec. 5 The New York Times article for his collaboration with Chef Dan Barber of Blue Hill at Stone Farms restaurant.

Moore approached Barber about a “farm-to-table” approach to not only the food served at Blue Hill, but the plates as well. Through this collaboration, Moore creates bone china from cows that the restaurant has butchered to make a statement regarding both what you eat and how you eat it.

“What differentiates bone china from all other ceramic materials is that it’s made out of an element that was once living,” said Moore. “So it has the ability to express, if we look carefully enough, the quality of life of that living entity.” 

Moore’s china is paired with a meal designed by Barber to represent life on the table, both in Barber’s restaurant and at the art exhibits.

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