American craftsman Gregg Moore began manufacturing tableware with the bones of cows.

The main advantage of his creations is environmentalism. The ceramist supplies his dishes to the New York restaurant Blue Hill At Stone Barns, and visitors to the establishment are delighted. The establishment is characterized by the fact that it uses almost all parts of livestock in dishes.

The masonry first boils the bones, then throws them into the oven, where they receive calcium phosphate. This substance is purified, dried, powdered, then added to water and several minerals. From this mass, it forms the dishes that it sends to the oven. The advantage of such utensils is that it is stronger and lighter than clay. Thanks to this, the dishes come out slightly transparent, but still retains strength.