The East Fork Journal

The East Fork Journal is a collection of musings, interviews, recipes and special features on products, collaborations and other beautiful objects we stumble across on our journey.  To get all of this delivered to your inbox a few times a month simply enter you email.  We hope you enjoy and if you like what you see, please tell us!  

 

EAST FORK SCRIBBLES: BRASS PENS FROM KAWECO

A few days ago I went on a hike with a poet friend; noting the foggy clouds stuck between tree lines and the early fall chill in the air: "this is haiku weather," she declared.  

Summer's end is bittersweet, but haiku weather is real, and haiku weather means back to school.  As a 20-something postgrad, this doesn't change much about my daily life beyond the delightful early morning return of backpacked children skipping to their bus stops ahead of coffee-slurping parents.  Fortunately I've found that the special feeling of possibility that comes with returns to familiar routines is universal, and that back-to-school nostalgia is pretty easily accessed whenever I use a new, really good pen.

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These brass pens from Kaweco that we recently started carrying at our Asheville store have reignited my deep affinity for special writing implements that's stayed dormant since a mildly obsessive gel pen collecting phase in middle school.  Kaweco is a pen factory originally founded in Heidelberg, Germany in 1883 that produces high-quality, thoughtfully designed pens and pencils meant for long-term, everyday use. 

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Liliput Wave - Is clicky vs. capped a two-types-of-people sort of thing?  If so I'd normally take myself for capped, but (silly as it may sound) this one's a dream to click.  Tiny enough to keep in your pocket!

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Liliput Capped - This one's the perfect purse pen.  With an ingenious screw-cap, you won't have to worry about getting ink in your bag or losing the cap - it screws right on to the pen's end during use.

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Kaweco Sport Brass - In Kaweco's iconic octagonal design, the Sport pen is the real showstopper.  If my workspace were more welcoming than a table piled with fabric scraps, half-finished drawings, and dozens of scribbled lists (most of which include "clean studio"), I'd keep this one displayed on my desk.

 

ACROSS THE TABLE: OUR VOICE + THE MANKIND PROJECT

This month's One Bowl dinner at Gan Shan Station will support Our VOICE and the ManKind Project, and we're partnering with folks from both organizations to facilitate a conversation about how all genders can help prevent sexual violence.

The ManKind Project is an international network of nonprofits that support men of all ages with programming that aims to "create a conscious world by challenging and nurturing each man on his journey to authenticity."  Through trainings, peer-facilitated men's groups, and service, MKP Asheville works to foster emotional maturity, accountability, and compassion in men of all ages, orientations, and backgrounds.  

Our VOICE provides counseling, advocacy, and education for all individuals affected by sexual assault and abuse in Buncombe County in pursuit of a community that is free of sexual violence.  Founded in 1974 as an all-volunteer grassroots organization, Our VOICE received 501(c)(3) status as a nonprofit in 1983 and has consistently grown into their current team of six employees and over 50 volunteers.  Our VOICE works to support the healing of survivors and offers programming to promote open communication and informed choice based on the belief "that all people deserve to experience healthy sexuality and personal safety regardless of sex, gender identity or sexual identity."

This topic can feel like a huge insurmountable issue, but sexual assault happens everywhere, every day; understanding its reality in our community is an essential first step in learning how to prevent its perpetuation, and we're grateful to the ManKind Project, Our VOICE, and Gan Shan Station for helping us make a space for this conversation.

TOMATO MARMALADE + A DINNER AT THE POTTERY

As summer is taking its last breath, and all of the late season tomatoes are still barely hanging on the vine, tomatoes are making an appearance in nearly everything that graces my stovetop. On September 7th we're hosting the lovely and skilled baker, Sarah Owens at our pottery for a last hurrah dinner to celebrate the end of summer and a move to our new production space(!). We recently got a stack of her latest cookbook, Toast + Jam delivered, and I couldn't even wait a full 24 hours to make something from the book - everything just looked so delicious . 

I have a mystery variety of teeny-tiny volunteer tomatoes that have practically swallowed my yard whole this summer. They are sweet, acidic, and prolific - so I decided to substitute them into her recipe. Sarah calls for Roma or Brandywine varieties, which would probably make for a more smooth, jammy texture, but these worked perfectly for a quick refrigerator jam. 

This sweet, fragrant, and heavily spiced condiment would be lovely on top grilled chicken or lamb. Pair with a light-bodied, tart and juicy fruited, ever-so-slightly chilled red, like the Cerasuolo di Vittoria - a zippy blend of Nero d'Avolo and Frappato. 

TOMATO MARMALADE

adapted from Sarah Owens' Toast + Jam

  • 3 1/4 pounds ripe tomatoes
  • 1 3/4 cups granulated sugar
  • 1/2 cup mild honey
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 3/4 tablespoon red wine vinegar
  • 1 1/4 cup citrus peels (from a variety of oranges, grapefruits, and lemons)
  • 1/4 cup peeled and finely grated fresh ginger
  • 1 cinnamon stick
  • 1/4 teaspoon ground allspice
  • pinch of fine sea salt

Slice the cherry tomatoes in half and place in a large bowl with the remaining ingredients. Let the mixture rest at room temperature for at least 1 hour, or cover and refrigerate overnight.

Transfer the tomato mixture to a large pan and set the pan over medium-high heat. Bring the mixture to a boil, stirring constantly for about 5 minutes. Lower the heat and simmer for approximately 1 hour, uncovered. Stir frequently in the last half hour of cooking so the thickened marmalade won't stick to the bottom of the pan. When the marmalade is thick enough to hold its shape almost solidly in a spoon, test it for set, using a chilled plate. When the marmalade passes the set test, skim off and discard any foam that may appear on the surface and remove the cinnamon sticks.