STONEXUS Magazine & StoneZine

'Stone Strider' by John Felice Ceprano, resident rock balancer at Remic Rapids Park in Ottawa, Canada—since 1986!

Spolia
artwork by Dimitris Pikionis
St. Dimitrios Loumbardiaris Church

STONEZINE 23 is now complete and will be distributed to Stone Foundation members today.

Be advised: New members receive this and ALL 22 previous editions of the digital STONEZINE, as well as both the current and forthcoming issues of the print publication STONEXUS Magazine. https://www.stonefoundation.org/ (Membership).

🔴 Uta von Naumburg, un chef-d'oeuvre du gothique allemand

Sculptée entre 1243 et 1249 par le maître de Naumbourg, cette oeuvre délicate représente Uta de Ballenstedt (1000-1046), margravine de Misnie, cofondatrice de la cathédrale de Naumbourg avec le margrave Ekkehard II, son époux.

La polychromie originelle de cette superbe sculpture est encore clairement visible.

La Misnie (Meißen en allemand) se trouvait dans l'actuelle Saxe. Quant à margrave (de l'allemand Markgraf), ce titre peut se traduire littéralement par comte de la marche.

Photo : Naumburger Dom.

STONEXUS Magazine, a highly regarded print publication and STONEZINE, its digital counterpart, are edited by a stonemason for stonemasons and others who are involved with and/or interested in—stone, stonework and stone art.
These magazines are available through membership in the Stone Foundation. New members receive the current copy of STONEXUS and ALL 23 editions of the STONEZINE—immediately.
Check out the Stone Foundation here: www.stonefoundation.org
Register here: https://www.stonefoundation.org/membership/

Miso and Samurai.
Miso was often carried by samurai armies, and the ashigaru in particular, as military rations during the Sengoku period battles. Miso, and Okazaki produced hatcho-miso in particular, was long lasting, high in protein, rich in vitamins and minerals, easy to carry, readily edible and can be boiled in water to make a warming soup. Most importantly for armies on the march, miso is nutritious.
During the production of miso, the daizu (soy beans) water and salt are carefully prepared and then loaded into giant barrels. The huge wooden barrels then have about 300kg of stones placed on top of the lid. The way the stones are placed, use the very same techniques as castle ishigaki (stone base) building. The piles of stone are so well placed, that they will not topple, even in a strong earthquake. The skills required to achieve this take 10 years to master. In fact, the best people to call in the rebuilding of castle ishigaki, are now the miso manufacturers! One place still making miso in the traditional way is in Okazaki, Aichi Prefecture, birthplace of the famed Mikawa Bushi, and the Sh**un, Tokugawa Ieyasu.

Miso and Samurai.

Miso was often carried by samurai armies, and the ashigaru in particular, as military rations during the Sengoku period battles. Miso, and Okazaki produced hatcho-miso in particular, was long lasting, high in protein, rich in vitamins and minerals, easy to carry, readily edible and can be boiled in water to make a warming soup. Most importantly for armies on the march, miso is nutritious.

During the production of miso, the daizu (soy beans) water and salt are carefully prepared and then loaded into giant barrels. The huge wooden barrels then have about 300kg of stones placed on top of the lid. The way the stones are placed, use the very same techniques as castle ishigaki (stone base) building. The piles of stone are so well placed, that they will not topple, even in a strong earthquake. The skills required to achieve this take 10 years to master. In fact, the best people to call in the rebuilding of castle ishigaki, are now the miso manufacturers! One place still making miso in the traditional way is in Okazaki, Aichi Prefecture, birthplace of the famed Mikawa Bushi, and the Sh**un, Tokugawa Ieyasu.

Miso and Samurai.

Miso was often carried by samurai armies, and the ashigaru in particular, as military rations during the Sengoku period battles. Miso, and Okazaki produced hatcho-miso in particular, was long lasting, high in protein, rich in vitamins and minerals, easy to carry, readily edible and can be boiled in water to make a warming soup. Most importantly for armies on the march, miso is nutritious.

During the production of miso, the daizu (soy beans) water and salt are carefully prepared and then loaded into giant barrels. The huge wooden barrels then have about 300kg of stones placed on top of the lid. The way the stones are placed, use the very same techniques as castle ishigaki (stone base) building. The piles of stone are so well placed, that they will not topple, even in a strong earthquake. The skills required to achieve this take 10 years to master. In fact, the best people to call in the rebuilding of castle ishigaki, are now the miso manufacturers! One place still making miso in the traditional way is in Okazaki, Aichi Prefecture, birthplace of the famed Mikawa Bushi, and the Sh**un, Tokugawa Ieyasu.

Helical stepwell with 8 entries. Maharashtra, India. See more: themindcircle.com/stepwells-in-india/

STONEXUS Magazine XXI will arrive from the printers tomorrow and be mailed to Stone Foundation members immediately.

https://www.bbc.com/news/uk-england-gloucestershire-66546779

Why Henry Ford imported a Cotswold cottage to Michigan In 1930 the billionaire picked a limestone home in Chedworth as his souvenir of England.

https://www.theguardian.com/artanddesign/2023/aug/06/back-to-the-stone-age-the-sustainable-building-material-weve-all-been-waiting-for-amin-taha-groupwork-webb-yates-the-stonemasonry-company?CMP=Share_AndroidApp_Other

Back to the stone age: the sustainable building material we’ve all been waiting for… It’s strong, plentiful and fireproof, as well as beautiful, yet stone has long been supplanted in the building industry by energy-consuming steel, concrete and brick. A trio of advocates for this age-old material say it’s time for a rethink

ARTE PRERROMÁNICO:
Capilla-Oratorio MOZÁRABE de SAN MIGUEL de CELANOVA
OURENSE
foto Pedro Otero
De mediados del siglo X, impresiona a pesar de su pequeño tamaño. Digno de ver es el equinoccio de primavera a través de la transena de su cabecera

A candidate for the cover of the next issue of STONEXUS XXI, a photo by my friend Giovanni Galzerano of the interior of a Bronze Age Sardinian Nuraghe, the dry stone towers unique to the island. Because it's so much like the cover of issue , I probably won't be using it but it's such a great photo and shows the skill and knowledge of ancient Sardinian stonemasons that I'm moved to share it. Thanks Giovanni.

Here's a taste of STONEXUS Magazine, issue https://www.stonefoundation.org/wp-content/uploads/2018/08/snx-issue012.pdf
STONEXUS and its digital counterpart the STONEZINE
are membership benefits of the Stone Foundation,
a community of stonemasons and others involved with stone, stonework and stone art. www.stonefoundation.org

A High-Maintenance Relationship for 637 Years, but Milan’s Duomo Is Still Adored The care for Milan’s cathedral has been nonstop since 1386, but despite the constant need for refurbishment, the beloved landmark’s hold on the city is unbreakable.