About this episode

This episode features Michael Ryan Bell discussing the intersection of bonsai pottery and culinary arts.

Aged to perfection, this episode features Michael Ryan Bell, a professional chef and one of the leading bonsai pot appraisers in America and beyond. We take a deep dive into bonsai pottery—from identifying quality and understanding value to breaking down essential Japanese terminology. Along the way, Michael shares stories from life on the road as a bonsai appraiser and in the kitchen, along with reflections on plants, craft, and the experiences that shape both. It’s a rare glimpse into the world behind the pots and the culinary arts. The video version is ⁠⁠⁠⁠⁠⁠⁠coming soon. Show notes, relevant pictures, and links are ⁠⁠⁠coming soon. See you in the next episode! Guest Info: Michael Ryan Bell can be found on his website here: https://japanesebonsaipots.net/about/ Sponsor Info: This episode is sponsored by our co-host via the Kevin Faris moving sale of bonsai pottery, tools, and trees. View these items at In Vivo Bonsai of Columbus, Ohio, USA in-person, or online (shipping available) at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠invivobonsai.etsy.com⁠⁠⁠⁠⁠⁠⁠⁠ ⁠, or go to ⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠www.InVivoBonsai.com⁠⁠⁠⁠⁠⁠ and navigate to the consignment ⁠⁠⁠⁠⁠⁠pottery⁠⁠⁠⁠⁠⁠ and ⁠⁠⁠⁠⁠⁠tree⁠⁠⁠⁠⁠⁠ pages. Mailbag…

People in this episode

Guest: Michael Ryan Bell

Topics covered

• bonsai pottery
• culinary arts
• appraisal
• Japanese terminology
• craft
• plants

Explore listener stats, chart rankings, contacts and more on the Bonsai Time Podcast podcast page.