Thayer Allyson Gowdy is a true jack of all trades, working as a potter, photographer and designer. Her work is largely inspired by the sun soaked landscapes and worn architecture of Mallorca, Spain. Its no wonder she has found herself residing in Ojai, California; a quiet, mountainside town that feels as close to the European countryside as California can get.
When not in Ojai at her studio & home named Casa Wilder, she is photographing the west coast vibe, floating in rivers and hiking to waterfalls drenched with sage. All the while with her sidekicks, a scruffy terrier & dorkie; Scout and Wilder.
Thayer shot two beautiful stories for us, here is the first one with her friend Ceara.
Can you describe where it is that you live?
I live in sun drenched Valley of the Moon, a little valley filled with citrus and olive groves.
How do you nurture your creativity?
Friends, music, vacations that I can explore artisans and small villages around the globe.
What is bringing you joy these days?
Pottery and my dogs.
What is your creative process?
I am a jump into things kind of person but I like quiet and focus when I work. I tend to mood board then I like to jump in and get my hands into it and just make. Whether its images or clay. I tend to take the same approach. I like to have an idea in mind then let the joy and organic moments unfold.
Your pottery is beautiful! And very unique. How do you gather inspiration?
Nature and art. I feel like they are happy wellness pieces. I love function but lately I am enjoying getting into playfulness.
How are you managing two businesses, photography and your pottery?
Coffee and lemon pasta.
What advice would you give your younger self? And what is the best piece of advice you’ve received and would like to impart with us?
Have more artistic boundaries. Satisfy myself first creatively vs others.
Favorite thing to cook right now?
Tangy Fruit Salad by Alison Roman
2 oranges, peel and pith removed, thinly sliced
1-1 ½ pounds apples, persimmons, pears and or/ asian pears, thinly sliced
1 lemon, halved
Kosher salt and freshly ground black pepper
Aleppo-style pepper, optional
Olive oil, for drizzling
Arrange oranges and sliced apples, persimmons and/or pears on a large serving platter or inside a large shallow bowl.
Squeeze the lemon over the fruit and season with salt and pepper, followed by aleppo-style pepper or sumac, if you have it and feel so compelled. Drizzle with olive oil before serving.
DO AHEAD: I would do this at the last possible minute to prevent fruit from drying out or oxidizing. Sorry!
LEFTOVERS: If you don’t mind slightly softer fruit, it’s fine the next day for breakfast with yogurt/granola/etc.