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.

Yogurt Panna Cotta with Honeyed Amaro Gelée

A creamy, bittersweet dessert.
Tequila

It's another tequila sunrise, this old world still looks the same. —Eagles, 1973
Connie & Alex's Quarantine Cooking

Some meals I've made myself and my family this week.
Eggs

I like my eggs fried and basted in super hot butter, with too much Maldon salt. How do you like yours?
Cheese

A plate feat. a gentle famers cheese and a fungus-y blue from our friends at Point Reyes Farmstead Cheese Co.
Pancake

Savory Japanese pancakes full of cabbage, topped with mayo, bonito flakes, and green onion.
Berbere

A spicy twist on the cubano with notes of orange, lime, fenugreek and berbere from the folks at High Five Coffee.
Bánh Mì

The iconic Vietnamese sandwich full of pâté, jalapeño, and daikon, but add a hot dog and serve it in a brioche bun.
Gnocchi

Meal kit service inspired potato pasta with a creamy tomato sauce, salty prosciutto and humble vegetables.
Celery

A salty, sweet and nostalgic "Ants on a Log" inspired celery salad from Bon Appétit's Molly Baz.
Ziti

A cheesy, glutinous masterpiece loaded with sauce and a little sweetness.
Endive

Bitter greens and nuts dressed in luscious fats and brightened up with a squeeze of citrus.
Piña

Hot tip: Shake it crazily until a cloud-like coconut head forms, then add a dash of bitters at end. Salud!
Bulgogi

Thin strips of marinated rib-eye get a couple minutes on the fry-top before a sweet bed of white rice and kimchi.
Caesar

A crouton is best when it's a cube of sourdough sopping up cheesy, tangy Caeser Salad dressing.
Pozole

Warm, hearty, Tex-Mex hominy stew with a little bite— topped with lime and herbs, from CFO John Vigeland.
Snacks

Sushi? Cake? Ground Beef? Moms and dads of East Fork share their kids' favorite after school snacks.