Claymates
Color Theory: Thistle, Water Lily & Lagoon
Our Head of Design, Nicole Lissenden, shares the inspiration behind our spring palette.
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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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Every Shelf Tells a Story
Don’t you love looking in strangers’ dinnerware cabinets? We sure do. We asked East Fork fans to tell us about their favorite pots.
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We’re Raising Our Minimum Wage
Our starting wage will be $22 on April 1, 2022. Our employees are important to us. Here’s why East Fork is investing in our employees.
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The Most Perfect Rice
How to cook rice perfectly — with our favorite Japanese donabe, or simply on your stovetop.
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All Things Donabe
Donabe is traditional Japanese earthen cookware that's also a hallmark of omotenashi, an approach to hospitality that is sincere, loving, authentic.
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Clay Buddies: Eva Snyder and James Snyder
Meet the Snyders, who share travel, adventure, exploration—and an employer: East Fork! James is our mechanical engineer and Eva is our senior sales operations manager. Photo by The Adams Co.
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Kristen’s Fried Chick’n Sandwich with Chili Crunch
A fried chicken sandwich and fries is a fine lunch. Chef Kristen Kish’s two quick tricks and maybe 30 seconds of your time take it somewhere else entirely.
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A Perfect Pot of Beans
The waiting is the hardest part, as the song goes, but cooking your own beans is the way to go. Learn how to cook the perfect pot of beans for your next dinner.
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Three Excellent Soup Recipes
Cherry Iocovozzi, our food systems manager, presents three soup recipes that will have you happily hauling out your stockpot.
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My Chemical Romance: Glazing 101 with Kyle Crowder
What exactly is glaze made of? What is a flux? These are among the pressing questions we asked our resident self-taught glaze chemist, Kyle Crowder.
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Mutual Aid Takes Aim at Food Insecurity
“Our greatest challenge right now is keeping our fridges filled for our very hungry neighbors. We can have political debates later,” says Free99Fridge founder Latisha Springer.
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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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Fundraising Recap: 2021
As part of our Wealth Reclamation project, our customers made donations to our Community Partners all year long in 2021. Here is a breakdown of their giving.
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The Legacy of Radical Pottery
East Fork founder Alex Matisse, his mentor Mark Hewitt and acclaimed historian Tristam Hunt discuss innovations in pottery that find their roots in the 1700s with Josiah Wedgwood and the company he founded.
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Calling All Reluctant Hosts
We’re putting an end to everyone but the host having fun at the party.
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On Grilling Fish in the Early Morning
Our food systems manager makes a solid case for grilled snapper as the best possible breakfast. Change out your breakfasts with East Fork today.
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Alex Matisse Hits the Wheel
He made a small run of pie plates that will be sold by Tracksmith.
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Clay Buddies: Mads Ludvigsen
Outside of work on the glaze team, Mads makes art of his own, of wood and clay. Read about him and all the places life has taken him.
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A Space Like the One that Fostered Me
An interview with Delores Pottery, East Fork community partner in late 2021.
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Much More Than Memory
An interview with Frederick Bouchardy, founder of Joya, the fragrance brand and design studio that makes East Fork’s beloved Tender Earth and Odd Woods candles.
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The Moles of Mexico
This rich sauce has many forms, some of which we tackle here.
