Gathering Notes with Abigail and Eric Smallwood of Myrth Ceramics
A new series celebrating the artistans, craftmakers, and community builders who make gathering wonderful.
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Hi everyone- hope you’re having a lovely lovely Tuesday. I know our inboxes are flooded with gift guides, shipping deadlines for the procrastinators among us and many end-of-year lists. I hope this newsletter is a breath of fresh air and inspires you to consider one of my favourite parts about the holidays and frankly just living!
As we enter the holiday season and beyond, I’m eager to learn from the artisans who make elements that make being in the community at the table wonderful.
I’m thrilled to announce a new series for the newsletter, Gathering Notes. Every month, I’ll sit down with folks who are in the business of gathering. We’ll talk about their creative process, their relationship to food, and of course how they find fulfillment in their craft, and how gathering inspires them to build.
Gathering has been always been core to my identity. I grew up in a household where our kitchen table was always open to guests from my parents’ students to friends coming over after school, I started a business hosting dinners and culinary experiences (read about the first meal here), and I’ve always found great comfort in watching friends deep in conversation at my table. I don’t know about you but I’m convinced that food tastes better, wine more supple, and dessert much sweeter when savoured in the company of good people.
To kick off this series, I spoke with Abby and Eric Smallwood, the incredible couple behind Myrth Ceramics in Providence, Rhode Island. Myrth makes beautiful plate ware, mugs, and dishes built to last and made for the everyday host in mind. Coming from the world of shoes (Abby worked at New Balance) and consumer design(Eric worked as a consultant for several brands), these two began hitting the pottery wheel at a Boston studio in search of creative community and respite from their intense jobs. Six years into their hobby, they wanted to expand from the small functional pieces they were making into something more meaningful.
Born in the winter of 2015, Myrth is intentionally growing with the same principles of community and sustainability in mind. They moved into a stunning light-filled studio that will also serve as a showroom and event space, have partnered with brands like Island Creek Oysters and restaurants like Time & Tide in New York City and The Koji Club in Boston. Stick around to hear about how they started, their favourite pieces, and of course some fun food questions.
A little housekeeping! Team Myrth was generous to offer a discount code to shop their wares so use FRIENDINFOOD10 at checkout if you see anything that catches your eye on their website. It’s good throughout the year.
And heads up, this newsletter contains affiliate links where I earn a small percentage on things that you purchase. It’s a new era for the newsletter so thank you in advance for your support :)
Now, let’s dive in!
This conversation has been edited and condensed for clarity.
How did you come up with the name and concept of Myrth?
Abby: We started our ceramic journey in the community studios of Boston and that passion grew into what became Myrth. The original word, mirth, means laughter, warmth, and happiness. We swapped the i for a y, to make it distinctly ours. I also loved that Myrth rhymed with Earth because we use earth (clay) to make our products.
I was thinking about all the dinner parties that we used to have in our large apartment in Somerville or the meals we shared with our friends after studio time. They were just warm, full of laughter, and we wanted to create products that support those feelings. Funnily enough, we were sitting in a tapas restaurant when I decided to start my own studio. For a second there, we almost named the studio Free Sherry because the owner would always give us free glasses of sherry.
How do you find inspiration for your plateware? What does the Myrth moodboard look like?
Eric: I love this question. For context, we came into ceramics fairly late in life, in our late 20s. We both have backgrounds in product design so we’re always thinking about products, in terms of form and function. It was really exciting being able to do pottery classes on a weeknight after work and not only understand the process but also create another functional item for ourselves.
When it comes to the moldboard of Myrth, we both have an appreciation for modern design. We were primarily inspired by Scandinavian and Japanese design but also we considered our role and impact as American designers. People don’t typically think of American design as elegant and unique but we wanted to consider the potential of what this could be with the aforementioned points of inspiration. It was amazing to have Abby as a soundboard and refiner of these ideas.
Abby: We’re very much focused on minimalism and function. We think a lot about how someone is going to use our plateware in their life. How they eat, what types of meals they’re making, both at home and in restaurants. We love seeing how our items can be multifunctional. To us, a bowl is not only a serving piece for the dinner table but can also hold hot ramen for when you’re cuddling on the couch.
In a world that’s constantly showing us trendy objects and it seems like everything is relevant for six weeks, how do you think about creating timeless products?
Abby: I’m a recovering sneaker designer. I worked in footwear for about 14 years and part of my job involved forecasting so I was very close to the heartbeat of trends. It ruled pretty much everything we did and it was very taxing designing a full collection every six months. Redo it again, rinse and repeat. Doing it 28 times over, we wound up with so much product that it started to feel disposable and I became very allergic to it.
That’s what drew us to pottery because it became a meditative process and I also wanted to be able to create something on my own terms. Over time, I wanted to make a brand that would be lasting, timeless, and deliver products to people that will be around for several lifetimes. That’s the beauty of ceramics. If done well, it can last thousands of years.
This has been our drive and focus with Myrth. We want to make the best possible dishes and bowls that will live with you through lifetimes. I would love to hear someone has passed along our wares to a younger generation. It would be the coolest thing!
What is your philosophy when it comes to hosting and gathering?
Abby: Don’t plan too much. I have enough hosting experience now and strong creative direction to know that if you think too much, it kinda throws the whole thing off. You have to let stuff kinda organically transpire. I love having really simple food with quality ingredients and good elements of ambience so people feel comfortable in the space. We’ve just moved into our new studio and are excited to get back into hosting dinners and chefs for pop-up experiences.
Eric: I think it’s always important to have some kind of activity that brings the group together. Whether it’s participation in the meal prep or even an activity that brings everyone together. Everybody is coming to the gathering with a different perspective. Some might be coming for the food and others might be coming for the connection and social aspect.
You need fuel to be creative. What are your favourite things to eat while you’re in the studio?
Eric: I’m big on coffee. It’s part of our routine and also a great way to support local roasters and connect with the coffee folks in the Providence community. We’ve been longtime customers of Tandem Coffee in Portland, Maine. Since we moved here, we’ve come to love Bolt Coffee and Enjoy which is an emerging brand.
Abby: I love brothy beans and will go on and on about them. Eric and I are both pescatarian and we love beans for their versatility. Our favourite Sunday ritual is to put a big pot of beans in the oven. You cook them as slowly as possible and it makes the house smell amazing. You can dunk bread in them, you can roast some vegetables to top them off, add them to a salad, or smash it up and make some tacos. We are loyal to Primary Beans, it’s the only brand we use. Also, I try to limit them but I do love Doritos. We just found out that Late July makes a healthy version of chips that we like to have around.
What five things should every host have handy for a memorable gathering?
Abby & Eric: Multifunctional tableware pieces, like our Basso Bowl, are great for a variety of foods. The Basso Bowl was designed to be a cross between a plate and a bowl with low sides to make food accessible for cutting, while the curved rim contains more liquidy foods. (Editor’s Note: Use FRIENDINFOOD10 for a discount on Myrth Ceramics)
A simple set of quality linens: containing napkins, tea towels, and a table runner. Because I’m a bit of a textile nerd, I really don’t like synthetic fabrics on my dining table or in my kitchen. Natural fibers like linen are softer and have a luxurious tactility that adds to the enjoyment of a meal. I prefer table runners over tablecloths because they are easier to store (rolled) and don’t wrinkle as much as full cloths. Linen tea towels are indispensable in the kitchen. They can mop up a spill or be a quick pot holder. I love linens so much that this holiday we will offer an Entertaining gift set with two lux linen tea towels and our 12” Platter.
Quality silverware: Nothing irks me more than having a fork or a spoon that’s too short or having to rile through your drawer for the one good fork. Investing in a quality set of silverware really upgraded our home dining. We picked a set from Mepra, which is modern in design and yet supremely comfortable in hand.
Flowers or candles: I really love having flowers or some sort of green (rosemary in a pinch) on the table for ambience. Our Pilar Vase is my go-to for small arrangements.
High-quality olive oil because everything is better with a good glug of EVOO. I am a big fan of EXAU Olive Oil for cooking and serving.
Other than Myrth, what are three brands you love having in your home?
Abby: We love All-Clad! We are well stocked and use them for everything. Truly cannot be a bigger fan of the Lodge Cast Iron Skillet as well.
Eric: Some pieces in our home are more design-focused and functional. We have this one cheese grater from Richard Sapper that’s just a decorative piece. We bring it out just for special occasions!
I know you’ve worked with some impressive brands like Island Creek Oysters and folks like Chef Karen Akunowicz but is there still a dream collab for a special Myrth set?
Abby: Rachel Comey is one of my favorite clothing designers. I love her use of color and unique silhouettes. Plus many of her fashion shows resemble dinner parties (link) so I’d bet we’d throw a pretty rad dinner party together.
Legendary fiber artist Sheila Hicks. In my previous career as a sneaker designer at New Balance, I fell deeply in love with textiles and materials construction. Sheila’s work celebrates fiber and her large installations always take my breath away. If I wasn’t a ceramic designer I’d for sure be in textiles, but there’s still time to expand the Myrth line ;)
. I love Hetty’s take on veg-heavy cooking. Tenderheart is my favorite cookbook and I cook from it weekly. For example last night I discovered her simple miso brown sugar marinade for roasted squash which is so simple and super delicious. I’d love to create a series of dishes for her next cookbook.
Okay now for the fun food questions. Favourite dinner table scene in movies or books that you wish you could be a part of.
Abby: The dinner in The Birdcage is hilarious. There’s a funny moment involving the tableware when one of the folks at the dinner table notices the artwork on the bowls and the other guests realize, before she does, the salacious nature of the art. Also, the behind-the-scenes in the kitchen with Agador slipping cracks me up every time.
Describe a perfect day eating in Providence, Rhode Island.
Abby: The perfect day of food in Providence RI starts at Frank & Lauries for breakfast. I will have the quiche and hashbrowns. Eric gets the pancake or the doughnut, he alternates each time. We both get big cups of Enjoy Coffee, the new roaster in town. If it’s a Saturday we’ll then zip over to the Hope Street Farmers Market to shop for the week’s produce and dairy. We love Wishingstone Farms and happily stand in the epic line.
For lunch, we’ll go to Asian Bakery, a small Vietnamese restaurant that serves the best bahn mi I’ve ever had. I love it so much it is not uncommon for me to get a second sandwich and stash it for the next day. For a mid-afternoon snack, we’ll pop into Ceremony for hojicha lattes and a mochi and then wander around College Hill or pop into one of the art museums.
For dinner, we’ll head over to the Courtland Club for Chef Nikhil Naiker’s delicious “New England Tropical” menu. To start we’ll get the Saina and a couple of their outrageously good cocktails. For mains, it’s definitely the bluefin burger or Roasted Mahi.
What does being a friend in food mean to you?
Abby: Being a friend in food means being in community. The roots of our business started by just making friends and when we started Myrth, our network just blossomed. We started meeting people who worked in restaurants, owned bars or were passionate about food as much as we were. It’s amazing seeing how our business has unlocked the cool culture in food and allowed us to meet some of our dearest friends.
For a list of Myrth products and some of the Smallwoods’ favourite things, check them out here! Use code FRIENDINFOOD10 at checkout for a discount!1
Thank you to Abigail Koffler and Ivy Schenieder of Isetta for their support!
And now onto some Food Findings! Here are some things that I read and loved over the last few weeks.
The Great Chestnut Experiment: As winter beckons us inside, lighting fires in cozy clothing, you can’t help but romanticize roasting some chestnuts as well. Friend of the newsletter Sasha Sherman recently started The Great Chestnut Experiment, an exciting concept aiming to bring chestnuts back to the heart of American culture. Sasha spent months researching Italian chestnut culture, has learnt more about where local chestnuts are grown, and been working on some serious R&D to bring this dream to life.
Sasha gifted me this wonderful set with fresh chestnuts, complete with a nutcracker and little baggies to savour them in post-roast. This gift box is perfect for that old soul in your life or for the pal who is looking for fun food activities that encourage logging off and being present. Still thinking of chestnut recipes that I can make.
If you’re in New York City, stop by The Great Chestnut Experiment’s booth in Bryant Park to pick up some limited merch and try some chestnut treats! I’m personally a big fan of the chestnog.
Triumphs and Trials of Splitting the G (New York Times): I love indulging in a pint of Guinness and have often been met with judgement with my friends stateside and with jubilation with my friends in the U.K. And now the once old-timey tradition of “splitting the G”, chugging enough on the first sip with the foam sitting split between the first letter on a branded pint glass, has become a Gen Z trend that may be the cause of overwhelming demand.
Recently, two brilliant pieces have come to describe the joys and frustrations when a drink becomes too popular. Friend of the newsletter and journalist Luke Fortney wrote about how Yankess have come to find favour for the bev resulting in steep sales and a newfound appreciation for Ireland’s most famous export. One could also consider it a step away from craft beer culture. As Americans look to drink less, Guinness fits the bill. It’s low-ABV (4.2%), lean on the calories(120 per serving), and also it’s delicious.
On the flip side, our comrades in England are suffering from this newfound appreciation stateside. NYT Amelia Nierenberg tells the tale of how customers at British pubs are chugging through their pints and reinforcements are hard to come by. And what’s worse, pub owners can’t keep up due to limited allocations instilled by the Diageo group, the Irish beer’s parent company.
Perhaps it’s Irish revenge as England is the only place where Diageo is capping their keg allocations. It’ll be interesting to see how this story unfolds but hey perhaps this is a good time for the Brits to try Murphy’s, another well-loved Irish stout. Slange
Gift Guide Galore (Substack): While I refuse to curate a gift guide, I still appreciate some aspects of the discourse. When considered with the right intentions and not the capitalistic pressures of the season, gift guides are a good signal for taste and an excellent exercise for curation. It may be too late to snag a gift but reference these for the next big occasion celebrating a loved one.
I loved pal of the letter
’s two-part gothic theme guide that is wish list fuel (part one & part two). Homie of the newsletter ’s guide is perfect for curating an exceptional pantry and friend of the newsletter ’s (This Need Hot Sauce) sparks joy and it’s my second year of contributing. ’s (part one & part two) are recipient-specific and come with curated picks by other tastemakers. One of my favourite clothing brands, Paynter, curated a brilliant selection that they chock full of exciting small businesses they love.For a more budget-conscious offering, I appreciated
’s tried and tested approach. And for the luxurious among us, the jewellery and accessories section in ’s guide is enough to make your recipient’s eyes sparkle. Bringing it home, friend of the newsletter ’s anti-gift guide reminds us of the reason for the season: you should just ask people what they want and gift accordingly.Surgical peeling from the top doc(Bon Appetit): As if the current United States Surgeon General wasn’t the poster child of the dream immigrant son, this video is enough to spark joy for Whatsapp aunties across the globe. Making an appearance in Bon Appetit’s Test Kitchen, Murthy beautifully peels and cuts up a mango while recounting the story of how his family came to appreciate the delicious fruit after immigrating to the United States. Definitely picked up a lot of techniques come mango season.
That’s it for the inaugural edition of Gathering Notes! Hoping to run this series monthly so be on the lookout for more exciting conversations with the makers who make gathering fun.
Can’t wait to hear what you think. Any gatherers you love and admire? Let me know! I’d love to interview them. Always here for suggestions!
Eat well and be well!
Your Friend in Food,
Abena
Available through December (12/31) and redeemable at checkout. Code does not apply for Made to made-to-order dinnerware Sets.
What a beautiful interview
Thank you for the shoutout 🤍🥹