top of page

Residency Blog: Week 2 – Pushing the Process Further

Writer's picture: Melissa MullerMelissa Muller


The second week of my residency has been all about pushing my process further—experimenting, failing, and recalibrating. After making three variations of models, I decided to shift directions. I had a metal armature built and fired some hand built versions, but they weren’t quite right. So, I went back to throwing instead, which felt much more in tune with my vision.


A major turning point came during my first critique. It helped me not only work through some engineering challenges but also refine the overall aesthetics of the piece. The feedback was invaluable, and I left with a clearer direction.


Beyond the sculpture work, I pushed my throwing to a new scale, working with larger pieces in the 100-150 ounce range—something I’ll definitely be exploring further.



Inspired by the works from 600 AD in the Museo in Vetulonia as well as classic shapes. Museo Civico Archeologico Isidoro Falchi showcases Etruscan artifacts from the ancient city of Vetulonia, including burial treasures, pottery, and architectural remnants that provide insight into the region’s early civilization


Midweek, I led a workshop on sgraffito and rice paper image transfer, sharing techniques with fellow residents. It was rewarding to step into the role of instructor while also learning from the collective energy in the studio.




Soda Firing: A Different Approach

One of the biggest technical highlights this week was getting the soda kiln started. Unlike an electric or traditional gas firing, soda firing introduces a soda ash mixture (usually sodium bicarbonate or soda carbonate) into the kiln at high temperatures. The vapor reacts with the silica in the clay body, creating a natural glaze with unpredictable and often beautifully varied surfaces. This method results in rich textures, subtle color shifts, and a unique atmospheric effect that can’t be replicated with other glazing techniques. Now, it’s a waiting game—the kiln will take several days to cool before we can see the final results.


A Night of Natural Wine

Friday night was a true Italian experience. A local friend brought some of his favorite natural wines for us to taste, and they did not disappoint. We sipped our way through Sudri, Fihaia, Girotondo, Ostro, Valle Chiusa, and Sospiro, each with its own distinct character—some bright and citrusy, others deep and earthy. These paired beautifully with fresh local king prawns, cooked simply but packed with flavor. It was one of those nights that felt both spontaneous and perfectly curated at the same time.


A Day in Montalcino & Pienza

On Saturday, we ventured out to Montalcino and Pienza, two stunning hilltop towns in Tuscany.


Montalcino is world-famous for its Brunello di Montalcino wine, made from 100% Sangiovese grapes. The town itself, with its medieval walls and Fortezza di Montalcino, offers breathtaking views of the surrounding vineyards and rolling hills. Walking its stone streets, you can feel the deep history of winemaking that has shaped this region for centuries.




Pienza, on the other hand, is known as the “ideal Renaissance town.” Designed by Pope Pius II in the 15th century, the town is a UNESCO World Heritage site and is famous for its Pecorino di Pienza, a rich sheep’s milk cheese. Every corner of the town offers postcard-worthy views, and its charming piazzas feel like they belong in a painting.





Our host, Andrea, led us to both towns with so much enthusiasm—it’s clear he loves this region more than anything. His deep knowledge of the area, the culture, and the best hidden spots made the experience even more special.


On to Week 3!

Two weeks down, and I can already feel the impact of this place on my work. I’m excited to see how the next phase unfolds—especially when the soda-fired pieces finally emerge from the kiln.

8 views0 comments

Recent Posts

See All

Comentarios


© 2024 Melissa J Muller

bottom of page