Broken Promise

For a young ceramicist, showing at prestigious Redbud Gallery this month, breaking sculptures into bits is just part of the artistic process.

Daniel Ortiz
21_CityBookKellyCostlow_DOrtizPhoto_102717
21_CityBookKellyCostlow_DOrtizPhoto_102717

Emerging ceramic artist Kelly Costlow, a part-time creative hoping to make the transition to full-time artist, takes the literal bumpy roads in stride.


The artist spends as much time as possible inside a backyard shed in Batson — about an hour’s drive northeast of Houston — that she has fashioned into a makeshift art studio, where she molds anthropomorphic figures from clay. But that’s not always the hardest part: Costlow then strategically places the raw-clay creations inside of her car for the one-hour drive to Lamar University, where she bakes the clay into sculptures via the beautiful raku-fire method.

The figures don’t always make it to the Beaumont kiln in one piece. “It can take four to six hours to reassemble from the rough car ride,” says the dark-haired Costlow. “I try to think of the reassembling as part of the process.”

Once put back together again and fired, the results are artworks that, at a cursory glance, appear to be human forms. Step closer to Costlow’s small but potent sculptures (which usually measures between nine and 14 inches tall) and the viewer will see a female nude with the intricately detailed head of a deer, lizard, bird or some other animal that Costlow spots during her frequent adventures to beloved nature spots such as Big Thicket National Preserve. A dramatic raku glaze, achieved through the Japanese-inspired method, gives Costlow’s figures a bold, seductive quality.

“I often feel like my sculptures are imbued with a sense of nostalgia,” says Costlow, who’s influenced by Lamar professor Linnis Blanton’s large-scale spiraling sculptures, Beth Cavener Stichter’s human-esque ceramics, and Alessandro Gallo’s animal-human hybrids. Costlow’s latest exhibition Feral, on display Dec. 2-31 at Redbud Gallery (303 E. 11th St., 713.862.2532), showcases more than 15 original figures that have been in the works for more than a year.

Since graduating from Lamar University with a bachelor of fine arts in 2015, studying abroad in Italy, and exhibiting work at the Art Museum of Southeast Texas, Costlow has worked several jobs, ranging from bartender on a Port Aransas pirate ship to her current gig as a high school art teacher. One day, after navigating the inevitable obstacles, she hopes to make the big leap.

“It would be a dream to work as a full-time artist,” she says. “I try to make sculptures after work and on the weekends. It would be nice to experiment a bit more with my work and see how it evolves.”

Art+Culture
Leadership in Action: CEO Theresa Roemer Credits Mother, Mentors and Mindset for Accomplishments

How did you get to where you are today? My journey to where I am today is built on a foundation of hard work, dedication, and perseverance. Every step along the way, I faced obstacles, but I approached each one with determination and a “never give up” mindset. Instead of being discouraged by challenges, I used them as opportunities to grow and improve. Consistency was key—I committed to showing up and giving my best effort every day. I also learned not to take “no” as a final answer. Instead, I saw it as a chance to push harder, adapt, and find another way forward. It’s this combination of persistence, resilience, and unwavering focus that has brought me to where I am today.

Keep Reading Show less

Symphony Springs to Life with Floral-Fabulous Fete

Jacob Power and Priscilla Dickson

Chairs Brady and Zane Carruth, Brittany and Adam Clark

IT ALREADY FEELS like spring in Houston and the spring social season is here with it! 375 guests donned in white-tie flocked to The Post Oak Hotel for the annual Houston Symphony Ball, one of the city’s most anticipated and A-list galas.

Keep Reading Show less
Parties

THE TRUFFLE MASTERS is returning for its 11th year on March 3rd. Now a Houston tradition of sorts, the competition sees top chefs creating a dish using black truffles all benefitting Southern Smoke.

Keep Reading Show less