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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Black Mountain: We Are Mountaineers
Part 2 of a 3 part essay from Dr. Cynthia Greenlee on her Black Mountain past, present and future.
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Black Mountain: The People Who Fed Me
Part 1 of a 3 part essay from Dr. Cynthia Greenlee on her Black Mountain past, present and future.
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Asheville Writers in the Schools and Community
Part 1 of an interview with our Q4 community partner, Asheville Writers In The Schools and Community, on igniting social change through the power of the arts, culture, and restorative self-expression.
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Hospitality Happy Hour: Katie Button
An East Fork Hospitality Q&A with Asheville Chef, Co-Founder and CEO of Katie Button Restaurants
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Cocktails on the Mediterranean
Our go-to summer cocktails inspired by the current seasonal, Secret Beach and our Mediterranean pantry items.
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Family Business: Dr. Kavvadia Olive Oil
An interview with Apostolos, grandson of Dr. Kavvadia, discussing their practices in producing a rich and delicious olive oil.
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A Therapist Like Me
An interview discussing the intersectional work of mental health and minority identity with Dr. Noreal Armstrong, CEO and Executive Director of our Q3 community partner, A Therapist Like Me.
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At The Table With Anne Quatrano
We spent the day with the seasoned restaurateur in the best way possible: making food and navigating the nonstop whirlwind that is running a restaurant.
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Recipes from Six Seasons: Rigatoni and Eggplant alla Norma
Food Systems Manager, Cherry Iocovozzi, walks us through the simply and delicious Rigatoni and Eggplant alla Norma from Six Seasons.
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Recipes from Six Seasons: Charred Broccoli with Tonatto, Pecorino, Lemon, and Chiles
A zesty charred broccoli dish topped with tonatto
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Recipes from Six Seasons: "Herbed" Butter with Warm Bread
The perfect meal: Bread and Butter with a hint of herbs and creative freedom
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In the Field with Alan Bergo
The award-winning forager chef takes us into the woods to show us how to make one of his favorite dishes.
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Setting an Inviting & Cozy Space
Some Fiddlehead inspiration and a Brunch Quiche recipe from Julia Reynolds of Well Nested Home
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Dreamy Tablescapes
Three beautiful tablescape ideas using our seasonal glaze, Fiddlehead
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In The Dirt With Evan Chender
Known for his produce grown exclusively for chefs, Evan Chender opens up about the highs and lows of farming, how to grow a business, and building flavor.
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A Night of Sweet Intentions and Good Hot Fish
Jefferson Ellison reflects on an evening of chai, cocktails and community as we celebrate the launch of our new Chai Kulhad in collaboration with Diaspora Co.
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Thalia Ho's Basil Sugar Pound Cake
The perfect springtime treat, Thalia Ho shares her delicious and easy recipe for Basil Sugar Pound Cake.
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Thalia Ho's Nature-Inspired Palate
Cookbook author and blogger Thalia Ho rediscovers her wild, inner self through recipes and the woods.
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Ashleigh’s Caramelized Plantains with Frozen Rice Milk
A hot and cold dessert with Diaspora Co. Chai Masala
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Ashleigh’s Hot Pan-Fried Cornmeal Cod with Buttermilk Tartar Sauce
Top Chef contestant Ashleigh Shanti shares her Hot Pan-Fried Cornmeal Cod with Buttermilk Tartar Sauce.
