David Scott Smith Ceramics
My Demon of ConsumptionMy Demon of ConsumptionMy Demon of ConsumptionMy Demon of ConsumptionMy Demon of ConsumptionMy Demon of ConsumptionMy Demon of ConsumptionMy Demons of Consumption under constructionMy Demons of Consumption under constructionMy Demons of Consumption under constructionCorn Clown ParadeCorn Clown ParadeCorn Clown ParadeCorn Clown ParadeCorn Clown ParadeCorn Clown ParadeCorn Clown ParadeCorn Clown ParadeReject GMO with jawboneReject GMO (Rooster Weasel)Reject GMO detail of Rooster WeaselReject GMOReject GMOReject GMOReject GMOReject GMOReject GMOReject GMOReject GMOReject GMOReject GMOReject GMOGMO'sGMO'sGMO'sGMO'sReject GMO's installation viewReject GMO's installation viewReject GMO's installation viewReject GMO "Franken Chicken"Cheekin Flower (where chicken comes from)Cheekin Flower (illuminated)Artificial SweetnerArtificial Sweetner (detail)Artificial Sweetner (illuminated)White MeatWhite Meat (illuminated)244 - Self PortraitSweet corn to water
Poisonous tidal currents
Strange life abidingAgro runoff flows
Leaves float on fetid water
I watch from deep poolsRaku Food; Chicken Wing, Bacon, Peppers, & SauceRaku Food; Chicken Wing, Peppers, Toxic Sauce & OintmentRaku Food; hamburger with pickles, lettuce, sauceRaku Food; Chicken Wing with Pickles, Peppers, and SauceRaku Food; Chicken Tender with Pickle and SauceRaku Food; Triscuit, Pickle, Ointment and SauceMeat ChickenBoneless Wing Chicken
Food
Often a body of work originates from something whimsical or unexpected that happens in the studio. Sometime around 2010 one of my students made a Raku Taco. I thought a ceramic taco was hilarious, so the students and I started making molds of dozens of various food items, and creating compositions that emulated real plates of food.

Eventually I started using the molds of food items to create fantastical creatures; I called these monsters my 'Reject GMO's.' Again, the first pieces were motivated by sheer whimsy and a desire for humor, but eventually I began to discover that this work was exploring very serious issues.

I am very concerned about what is happening with our food -- how we farm, how we develop new foods, how we process foods, the things we add to our food, what this food is doing to our bodies, and the types of human behaviors that have developed with the contemporary food culture.
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