The last day of summer is officially September 22nd, but Maggie started back to school weeks ago. As the long days wind down, we must begrudgingly say farewell to peach season. This year, I found myself with an abundance of peaches throughout the summer. Whenever I swiped the last one from the counter to eat in my oatmeal, another batch would show up on my doorstep. Into the house that bag would come. The moment of anticipation and joy of standing over the kitchen sink—house perfectly silent—and biting into the soft flesh, savoring the moment as juice runs down my arm…for me, this is the essence of summer.
All peach lovers know that peaches develop their sweetness and flavor while on the tree. Once they are picked, they just get softer and juicier. Stay away from peaches that are firm and look for those who yield slightly to gentle pressure. To test firmness, don’t poke the fruit with your fingertip; hold the peach in your whole hand and squeeze gently. Peaches that are green around the stem are not yet ripe; shriveled skin means the fruit is too old. The best test for a peach’s flavor is its smell; a peach will taste almost exactly how it smells.
You can store firm peaches at room temperature. Once they begin to turn soft, put them in the crisper drawer of your refrigerator and plan to eat them soon. If you find yourself with too many peaches, you can freeze them (peeled and sliced) and keep them for up to 6 months.
Indigo—a celebration of our natural dye house at The Factory in Florence.
This collection includes updated classic styles, available in a range of shades from Light to Dark Indigo and Blue Grey. View our permanent staples—available year-round—alongside a revolving selection of one-of-a-kind, limited-edition pieces we love.
Check back regularly for more hand-dyed goodness.
Two years ago this week, we were picking organic Alabama cotton. Today, The New York Times – T Magazine shares that journey. Thank you (and a BIG hug) to Rinne Allen for taking this journey with us.
“Two years ago, I found myself knee-deep in a field in rural Alabama, picking organic cotton by hand. A few hundred other pickers were there too, bent over the rows of white cotton with bags at their hip, repeating the same hand-to-plant-to-bag motion over and over again. It was a picking party hosted by Natalie Chanin, the founder and creative director of the clothing line Alabama Chanin, and the fashion designer Billy Reid to celebrate and harvest their first homegrown, organic cotton crop.”
More here: Homegrown Cotton
A GIANT thank you to our entire community, Jim ‘N Nick’s Bar-B-Q, and the legions of friends, family, and perfect strangers who came to help.
At Alabama Chanin, we’ve spent years working with textiles to find the perfect medium for our techniques and products: 100% organic cotton jersey. We are drawn to artists who utilize what some might call ordinary materials and tools to create extraordinary work. Dana Barnes has done just that; she has taken familiar techniques like crochet and felting and combined them with a common material, merino wool. But, her results are not ordinary. Rather, they are unexpected and exquisite.
Dana Barnes is a renowned fashion designer, having created collections for lines like Elie Tahari, Adrienne Vittadini, and Tommy Hilfiger. Her exploration into wool and textiles sprang from a practical issue – one that many mothers face: as her young daughters ran and played, they made a little too much noise for the neighbors living beneath the family’s expansive loft. At the time, Dana was experimenting with wool and felting and wondered if she could make a rug that was big enough to cover the family’s living space. What resulted was a massive rug sewn together by hand from large crocheted squares of felted, unspun wool.
In December of 2012, songwriter and musician Beck released an “album” called Song Reader that challenged modern recording industry standards and the traditional definition of what an album should be. With Song Reader Beck took a unique approach by releasing 20 songs in sheet music format and asking artists to interpret and record them as they saw fit.
The concept is – at its core – a DIY approach to songwriting and an invitation to other artists to participate in a collective music-making experience. We view the approach as very much aligned with our embrace of open sourcing. All art is interpreted through the lens of the viewer or listener; this takes things a step further by inviting the audience to actively interpret the art.
Beck seemed excited about the possibilities and told McSweeney’s, “I thought a lot about making these songs playable and approachable, but still musically interesting. I think some of the best covers will reimagine the chord structure, take liberties with the melodies, the phrasing, even the lyrics themselves. There are no rules in interpretation.”
James Beard award-winning chef and restaurateur Anne Quatrano is enthusiastic about food and community—passions I admire and write about often here on our Journal. Around her home-base of Atlanta, Georgia, she is referred to “Queen Anne” and is the city’s “undisputed Grande dame” of the farm-to-table movement according to The Local Palate. It makes sense; Anne owns and operates six of Atlanta’s most celebrated restaurants, including: Bacchanalia, Quinones at Bacchanalia, Star Provisions, Provisions To Go, Floataway Café, and Abbattoir.
Anne was raised in Connecticut and attended culinary school in California, where she met her husband and business partner, Clifford Harrison. After school, they relocated to the East Coast, but decided to journey to the South in the early 1990s. Anne had family from Georgia, and Atlanta seemed like the perfect Southern city to make their home-base, as it was becoming a cultural and culinary hub at the time. Although they work in Atlanta, they live on Summerland Farm near Cartersville, Georgia, a property that has been owned by Quatrano’s family for five generations. Anne makes the 80-mile roundtrip to commute to Atlanta every day, because she “can’t imagine living anywhere else.” Summerland is where she and Clifford grow and source food, host gatherings, and delve into true Southern hospitality.
Much to our delight, Anne has released a book of recipes celebrating the South, sustainable food, and life on the farm. Summerland: Recipes for Celebrating Southern Hospitality focuses on eating seasonally, and each chapter is associated with a specific month, kicking off with September—perfect timing. I’m looking forward to trying her October cocktail, the Mint Julep. Anne notes that “many people think of the mint julep as a spring or summer drink, associated in particular with the Kentucky Derby. But the brightness of the mint with the warmth of the bourbon is just as appropriate for the fall.”
We have a lot to look forward to this fall at Alabama Chanin. Newsletter #20 announces our upcoming Denim collection, launching on September 9th. It will feature permanent and one-of-a-kind indigo dyed items. On October 10th, we invite Nick Pihakis and Drew Robinson of Jim ‘N Nick’s Bar-B-Que to The Factory; the café will also feature a monthly menu with recipes from Jim ‘N Nick’s. Visit our Careers page for job opportunities and check our our new calendar of events.
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xoNatalie and all of us @ Alabama Chanin
One Saturday morning in the mid-1930s, Mancey Massengill, a wife and mother of two, saw people having their pictures made in a dime store photo booth in Batesville, Arkansas. According to her son Lance, “she watched close, and got the name off the camera, then wrote to the company and ordered the lens. She got the money for that by taking about two dozen pullets in for sale.” Her husband, Jim, built a box to house the lens and outfitted a trailer to create a mobile photo studio. On weekends, they would set up in little towns across the state and make pictures, three for a dime.
Jim and Mancey Massengill started this family side-business to make ends meet. The country was in the throes of depression and on the verge of entering the Second World War. Work was scarce in rural Arkansas, but the Massengills understood that even in rough times, life continues. Babies are born, children play, couples meet, and we all grow older. Someone needed to be there to capture those moments and that person could perhaps make a living doing it.
A few years later, the Massengill’s sons, Lance and Lawrence, and their wives, Evelyn and Thelma, worked their way into the business. They outfitted their own trailers and made their own pictures, traveling across the state in search of clients. The surviving family diaries and notes from this period attest to a very strong and entrepreneurial work ethic, with little mention of aesthetics or technique. The men and women of both generations describe where they went, what they did, and how much they made with only fleeting mention of life’s details. With few exceptions, the stories are left to be told by the pictures they made.
One of the great joys of my job is the fact that we sometimes get to review books for other authors. Sometimes we order the books from a catalog of new titles and sometimes, the books just arrive like magic in the mail. This was the case last year, when we received a book called Secret Garden: An Inky Treasure Hunt and Coloring Book by Johanna Basford. The coloring book—intended for children and adults—was published by Lawrence King and immediately found its way to my pile of books I love. On the inside cover is a quote that reads, “Tumble down the rabbit hole & find yourself in my inky wonderland…” And that is exactly how I felt after browsing just a few pages. Although we have played with permanent markers for years in writing on quilts and garments, looking at page after page of beautiful detailed illustrations, I was overwhelmed by inspiration.
Through some experimentation, we found out that black and white photocopies will transfer onto white and/or natural colored fabric with a hot iron. This made it possible for us to transfer the pattern one-to-one from this or any coloring book, stencil, or black and white design. There are arrays of fabric coloring tools available at local craft stores and more arrive on the market each year. We found that the pastel dye sticks and fabric markers (designed for children) work very well.
From time-to-time, we write about the business of running a business: about how we make decisions, about how many times decisions just make themselves from lack of decision-making, and about how those decisions sometimes work—and often don’t. The truth of the matter is that running a business (or a life, or a family) is about thinking about something—and then rethinking it again—and then rethinking it again. So it is with our menu at The Factory Café.
In some ways, it’s hard to believe that The Factory—including the store and the café— has only been open since November of 2013. The Factory space feels like such an important part of our studio; in reality, we’ve celebrated our connection to our community over and around our farm tables for less than a year.
In the kitchen, we’ve developed new recipes, presented delicious dishes from award-winning chefs, and celebrated those chefs (and an array of worthy organizations) through our Friends of the Café Dinner Series.