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.

Cocktail: Pomelo Daiquiri

This week, Erin brings us a Pomelo Daiquiri.
Fritto Misto

Fritto Misto literally translates to mixed fried. The recipe called for anchovies, but we used smelt because it was fresh at our local grocery store.
Rosemary Pine Nut Sugar Cookies with Big + Little Rolling Pins

Classic enough to fire up all those nostalgia sensors in your reptilian brain, but intriguing enough to keep you coming back for another bite.
Radicchio & Pear Salad with Parmesan Vinaigrette

"If you had told me at the time I'd learn to love the super bitter green enough to eat a whole salad bowl full of it, I'd call you crazy. This simple parmesan vinaigrette is so good, it'd make you a convert to just about any "icky" food you put it on."
Pasta with Smothered Onions

In this inexpensive, easy recipe, a humble pot piled high with sliced onions turns sweet, earthy, and soul-warming with a little time, patience, and heat.
Orange & Thyme Whiskey Drink

A killer orange-thyme cocktail.
Ham & Cheese

The trick to this sandwich, as it so often is, is don't be afraid of butter. Spread it liberally, and don't waste your time with guilt.
Pepper & Tomato Gazpacho, Peach & Feta Salad, Turmeric Roasted Halibut, Garlicky Swiss Chard

Inspired by our Yuzu glaze and the summer produce explosion at the Asheville City Market right now, and a menu...
Morel & Pea Tartine

MOREL + PEA TARTINE Recipe by Erin Hawley Spring is such an exciting time in the kitchen. As warm weather...
The Perfect Margarita

Here are two margarita recipes we recommend adding to your springtime cocktail-making arsenal—one that will impress any margarita connoisseur, and one bright, herbaceous riff for when you're just not into following any rules.
Southern Style Shrimp Rolls

When the weather's warm, we're all about meals that make you feel like you're on a beach vacation, even if you're...
Honeyed-Almond Shortbread

Baking for two hundred with a baby on my hip presented the obvious challenges: Vita did her best to be...
Sicilian Eggplant

My only job was to believe—really believe—that eating eggplant would set off a hormonal chain reaction that would hasten our baby's birthday.
Calabaza de Castilla con Carne de Puerco

Well, guys, I had big plans to make this blog post something really special. After hearing Daniel Johnson speak at...