Maryon Attwood brings over 25 years of experience as a non-profit executive to the business of Cook on Clay, combining her values and passions into this one venture. Maryon has managed community arts and cultural organizations with all of their unique complexities.
Cook on Clay is her first private venture as she continues to develop business and products that serve a community vision.
Maryon’s formal art training includes a classical fine arts education and a B.A. from Monmouth College. She studied at the Art Institute in Chicago, Illinois and the Smithsonian Institution in Washington D.C.
Maryon’s interest in clay began when she was the Director of the Worcester Center for Craft in the mid-1990’s. Her platters now reside in kitchens and on tables across the nation. Her interest in producing oven-to-table and grill-to-table platters comes from her concern for healthy foods prepared safely without the use of Teflon, aluminum pans, or aluminum foil.
In addition to being a principal of Cook on Clay, Maryon is an agricultural activist and Program Director for the Greenbank Farm and works on sustainable food system issues that encourage farmland preservation, new farmer training, and “bringing the farm to fork.”