Collection: Rhonda Avidon

Honoring an Ancient Tradition ~ Flame Proof Mica Clay Cookware

I first learned about micaceous clay many years ago when I was hiking Atalaya mountain here in Santa Fe and there were mica flakes sprinkled along the trail. They were dazzling and intriguing.  I found a class that was being taught by a Jicarilla Apache master mica potter Felipe Ortega at the community college, so I took it.  I was pretty hooked from the start.  I kept taking class after class because there was so much to learn.  
My questions were endless, my curiosity always piqued, my resolve unwavering.  In spite of periodic frustrations, I kept at it.  The camaraderie with my classmates was a huge plus.  We always had a good time.  And our teacher, Felipe Ortega, who was also a world class cook, would make us a fabulous lunch using his own mica pots.  Very delicious.  I think that's where we learned how delicious food can taste when cooked in a micaceous pot.

Mica clay is unique. It can be both extremely forgiving and very challenging to work with.  You can't really use it to throw on a wheel so all of my pieces are hand-coiled.  Because the clay isn't processed (beyond removing twigs and other debris), its consistency can vary a lot.  You just have to learn how to work with that.  And that took me years to learn.  I love that my pots are utilitarian, pleasing to look at, very durable, and that they have a rich historic and regional tradition.

I'm just so grateful that micaceous pottery has been a part of my life for the last 19 years. These pots are true labors of love that make their way out into the world bringing some cheer into the lives of others.             - - Rhonda