Classic Lines Pottery

In 1971, Michael Sowers taught himself how to throw clay in a high-school art class. The classroom had a functioning pottery wheel, but the instructor didn't know how to use it, so Michael began checking out instructional books from the library to support his fledgling interest.

Ever since, he's been molding masses of clay into plates and vessels, preserving their shapes with the heat of a 2,350-degree kiln. His work is as functional as it is aesthetically pleasing—subtly hued french butter dishes hold a quarter pound of butter in water, keeping it fresh for up to a month, and grater plates come equipped with a built-in shredder for garlic, ginger, parmesan cheese, or CIA documents. Sowers seals each piece with a lead-free glaze used by potters since the time of the Ming dynasty, ensuring that customers can safely send his pottery through a dishwasher or heat them in a microwave or oven.