The East Fork Journal The Journal

Two people smiling and standing outside a craftsman home.

The Key to Ending Homelessness

An introduction to our Q2 Community Partner, Homeward Bound

A black and white photo of Alex Matisse kneeling in front of large ceramic pieces in a wood kiln

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.

Various sizes of ceramic plates and tiny bowls in a rainbow of earthy colors are artfully laid out together against a white background.

Color Theory: Core Colors

Our Head of Design, Nicole Lissenden, shares the details of how we built our core color palette.

A person wearing a black sweatshirt is holding a ceramic terracotta mug with 2 hands.

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.

A ceramic pottery factory with large kiln carts filled with pots, assembly lines, and two people working in the center.

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.

Kombu Salad

We first tried this briny, vegetal salad at Bar Gato in the Lower East Side—the most charming little hideaway where...
Yakitori

Yakitori is perhaps the most quintessential and deeply satisfying street food in Japan—best enjoyed late night after a few drinks.
On Rice & Poetry

Rice is a mainstay in diets found around the world, but our focus here is Japan, a place where the word for rice, gohan, also translates as “a meal.”
Edna Lewis: A Tribute

We muse on the legacy of the Grand Dame of Southern Cooking. And cook her timeless recipes.
Cravings, Aversions, and a Crispy Eggplant Salad

A reflection on cravings, pregnancy, and motherhood from Whitney Otawka and a crispy, herbal salad recipe to follow.
The Crispy-Chewy Potato Pancake of Your Dreams

This four-ingredient wonder has the power to make every day better.
Coconut Vodka Kachumbari

Chef Ashleigh Shanti of Benne on Eagle shares Vodka Coconut Kachumbari, a fresh tomato and onion salad she experienced in East Africa.
Mushy Banana Roast Chicken

Overripe bananas seems like the ingredient is pretty prevalent in anyone’s house, or freezer, and I wanted to challenge myself to make something savory, since my mind automatically goes to sweet when I think about banana.
#tunatreat Canned Tuna and Tomato Pasta

I know what you’re thinking, "Canned tuna brings back memories of grayish casseroles and lukewarm lunch box sandos..." but we’re on a mission to change preserved tuna’s reputation, so dust a can off from the back of the pantry and get ready to brighten up those isolation meals.
The Wild and Wonderful World of Tinned Tuna

If you walk into a supermarket looking for a can of tuna, it can be hard to decipher which can to pick. What’s the difference between albacore or “chunk” light? Packed in water or olive oil? Does it need to be line-caught? Tuna comes in many different varieties, each with their own unique identifiers. Let’s explore the mysterious tunaverse together….
Fanny's Superfood Granola

One of my jobs at the factory is making sure there’s ample snacks available for everyone on the factory floor...
Gallina en Huarache/Chicken in "Sandals"

I mostly chose this dish because of the cute name. Chicken in “Sandals"—just think about it, can you imagine what a sandal for a chicken would look like? Would it be a sling back? A thong? Leather? Rubber?
A Week of Gin Mayo Lunches

Ahh, Mayo. It’s tangy, sweet, and always provides the right amount of luxurious richness to whatever ingredients are graced with its presence.
Hummus with Preserved Lemon and Fired-Flatbread

We're making flatbreads over an open fire to enjoy with Alice Water's creamy, delicious hummus with preserved lemon.
Make a Tequila Sunrise

It's another tequila sunrise, this old world still looks the same. —Eagles, 1973
Eggplant Sauce with Tomato and Red Chili Pepper

We're diving into The Essentials of Italian Cooking with this simple and satisfying eggplant dish. Wanna make it with us?
Zuni Bread Salad

There’s something truly extraordinary that happens when you give a very good loaf of quality bread the salad treatment.
Andhra Shrimp Curry

Here's a heavily-spiced shrimp curry that takes less than half an hour to put together (chopping included,) but is deeply flavorful.
Everything Connie's Cooking in Quarantine

Until March 10th my family and I had been eating a whole lot of takeout because we were "too busy" to cook. Here's what we've been eating since we've been hunkering down at home.
Cereal Milk Panna Cotta

This panna cotta harkens back to a childhood delight—the leftover milk in the bottom of your cereal bowl.