Claymates
The Key to Ending Homelessness
An introduction to our Q2 Community Partner, Homeward Bound
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Why Is It Called East Fork?
Alex Matisse, East Fork’s founder, on how the company got its name and why it represents a “little private victory” for him.
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Color Theory: Core Colors
Our Head of Design, Nicole Lissenden, shares the details of how we built our core color palette.
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How We Make The Mug
Want to know everything there is to know about how we make The Mug? It’s your lucky day. Get the behind-the-scenes on how we make our iconic ceramic mug.
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Update on How Our Pots Get Made
East Fork’s manufacturing floor stands on the precipice of a big change. We’re preparing to move to a new clay body and glaze recipe that’s been three years in the making.
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Captivating Cocktails
No mundane mixers here! Just drink recipes, two of which are non-alcoholic, that will hold your attention and your gaze. They’re beautiful!
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Jean’s Appelbollen Recipe
East Fork’s Director of Marketing, Frank Quadflieg, has fond memories of eating this apple bread at the end of every holiday season while growing up in Belgium. This recipe is courtesy of Frank’s partner, Jean.
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Mom Sally’s Buttermilk Biscuits
Our facilities associate Eli Nelms has fond memories of eating these biscuits every year at Sunday brunch.
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Holiday Recipes from Donna’s Nana and Mom
Donna Casellas-Banks from our Atlanta store shares the collard greens and rosemary buttermilk biscuits that her grandmother and mother made as part of the family’s Christmas dinner.
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Cherry Pops!
A time to taste wine, with Cherry and lots of others in the East Fork-verse, and learn about low intervention wine processes, regions, varietals, fermentation methods, people making and growing wine and anything else!
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Sweet & Spicy Glazed Tempeh
A satisfying recipe adapted from Sandor Ellix Katz’s Wild Fermentation, the landmark guide and cookbook. You’ll love the sauce!
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#EastForkCookAlong: June
For our latest cooking contest, we're making recipes from Taste of Country Cooking by Edna Lewis.
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Cooking with Charlie Ann Max
Chef Charlie Ann Max makes a vegan spicy goddess dish with and Chef Tara Thomas.
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Polenta with Eggplant Sauce
A classic Italian dish! This version is from chef Jean-Christian Jury’s powerhouse Vegan: The Cookbook.
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Ask a Vegan
We rounded up (almost) all your questions and curiosities about vegan food.
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Green Creamed Soup
Connie rebels against the recipe but still suggests a nice workday lunch. Just don’t leave it in your car.
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Potato Beignets
A recipe inspired by the Catalan preparation of calcots—giant charred green onions, dipped ceremoniously in Romesco and eaten with your hands.
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Spring Panzanella
Jeremy Fox chooses rye for this warm-weather bread salad and now we do, too.
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Zaynab Issa’s Pasta Primavera
A light, bright pasta recipe to shine a spotlight on springtime veggies.
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Cauliflower a la Niçoise
A vegan dish that will inspire you right out of that cauliflower “steak” rut.
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The Mississippi Vegan’s Heirloom Carrot Salad
Matchstick carrots, tarragon vinaigrette, edible flowers and tips for styling it all.
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Roasted Aloo Gobhi (Potatoes and Cauliflower)
Priya Krishna shares her recipe for Aloo Gobhi, a cauliflower and potato dish that’s been a favorite from the time of her childhood until now.
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Jackfruit Biryani
Lindsey made jackfruit biryani from The Indian Vegetarian Cookbook, swooned over jackfruit and will now make you love it, too.
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My Love Affair with Vino
Cherry reflects on their wild and precious obsession with wine
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The Perfect Margarita
There is never not an appropriate time for a margarita. It’s the ideal drink for a balmy summer afternoon. And...
