The tall cedar piece I just finished for a friend who had experimented with growing wheat; she asked for a vertical sculpture to fit a space in front of her house. All the grasses were just coming up when I started, so my model was a very early stage of growth when the first leaves are just unfurling. I started w/out drawings, which meant that when I needed a second look, the grasses had advanced to a completely different stage, and I had to work from memory and imagination. The piece of cedar was probably cut from an old snag by a local homesteader, sometime in the early 1900s, and split into . . .
Oven dome height for different size ovens
In the space of two days, I got two emails from people asking the exact same question. So here’s clarification, which I’ll have to include in the next printing! Thanks to those who wrote... “Typical dome height†is 16†(p. 51). Some pizza ovens are lower because they’re used exclusively for pizza, which means they can have a low door without losing the 63% ratio of dome to door height — and they don’t have to worry about getting a turkey through the door. The previous edition didn’t specify an ideal height, and in fact, a high domed . . .
new commercial oven at CSA farm
Here's a new commercial oven at Gathering Together Farm, a small farm/CSA restaurant in Philomath, Oregon, with cooks JC and Lisa posing with tools. This is a super-insulated design, with an external basket frame covered w/clay-slip-soaked burlap and insulating (sawdust-clay) plaster. When dry, the open cavity was filled w/loose perlite for insulation. The thermal layer is the standard clay/sand mix, covered with a cardboard expansion gap/thermal break (see the oven-fuel-firing-times-and-insulation post), and a layer of sawdust-clay insulation. Then about a 6" space, and the final covered . . .