The East Fork Journal The Journal

Color Theory: Bittersweet & Nocturne

Time traveling with Nicole Lissenden. East Fork’s Creative Director shares the inspirations behind this season’s bold color explorations and reflects on East Fork’s 15th Anniversary.

4 people standing at a worksite with shovels

Introducing Helpmate

Our new Community Partner working to eliminate abuse and fear by supporting survivors of intimate partner violence

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.

A lineup of ceramic palettes with square glaze swatches all over them.

Color Stories

A look back at the evolution of East Fork’s core colors and how they came to be.

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.

In a sink are various ceramic dishes, mugs, and silverware with sudsy water

Caring For Your Pots

A care guide for your pots, yourself, each other.

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….
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.
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.
Flageolet Cassoulet

Cassou-yay. Don't be intimidated by this French bean stew. This one's an easy version—not a three-day project.
Jeff's Caesar Salad

A crouton is best when it's a cube of sourdough sopping up cheesy, tangy Caeser Salad dressing.
Gnocchi with Tomatoes, Prosciutto, and Zucchini

Meal-kit-service-inspired potato pasta with a creamy tomato sauce, salty prosciutto and humble vegetables.
Báhn Mì Hot Dogs

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

Thin strips of marinated rib-eye get a couple minutes on the fry-top before a sweet bed of white rice and kimchi.
JaQuan's Baked Ziti

A cheesy, glutinous masterpiece loaded with sauce and a little sweetness.
Japanese Savory Pancakes — Okonomiyaki

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

Bitter greens and nuts dressed in luscious fats and brightened up with a squeeze of citrus.
30 Poblanos and Two Bags of Limes

A little insight into our bi-weekly staff lunches that we take turns cooking and make us very happy.