Author Archives: Alabama



Shop Small Business Saturday on Saturday, November 29th
at The Factory in Florence and at our pop-up shop at Billy Reid Austin.

Join us and save 25% off purchases*.

Alabama Chanin @ The Factory
462 Lane Drive, Florence, AL 35630

Saturday Hours
STORE 10:00am – 5:00pm
CAFE 11:00am – 2:00pm

Alabama Chanin Pop-up Shop @ Billy Reid Austin
1122 W 6th Street, Austin, TX 78703

Saturday Hours
STORE 10:00am – 7:00pm





Thanksgiving is a holiday rich with memories, traditions, and foods we only eat this time of year. For about two days leading up to Thanksgiving dinner, I can guarantee that there is nearly always something either going into or coming out of my oven, and aromas both sweet and savory waft throughout the house.

Our friends at Local Palate share a love of food and storytelling through their magazine, recipes, and blog (look for more on their revamped website and a Q&A in the coming weeks). You can find quite a few delicious seasonal recipes in their catalogue (conveniently sorted by holiday), including this offering from North Carolina-based chef Vivian Howard.

“This combination of turkey, cranberry, pecan, and sorghum, will make you hide your gravy boat for a year or two. All joking aside, these components, when paired with a green bean dish and side of sweet potatoes, would compose a perfectly balanced Thanksgiving plate all by themselves. And if turkey’s not your thing, this profile works beautifully with chicken, ham, or duck.” – Chef Vivian Howard


–From Chef Vivian Howard of Chef & the Farmer in Kinston, North Carolina, star of the PBS show A Chef’s Life, and featured on the November 2014 cover of The Local Palate magazine 

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Check out the newest additions to our A. Chanin + Basics category: the Cropped PulloverPeplum Cardigan, and Patchwork Tank—great layering pieces to add to your cooler weather wardrobe.

The Cropped Pullover is shown here over our Long Sleeve Scoopneck rib top and paired with the Magdalena Gore Skirt in Black. This top is a lighter-weight alternative to our popular Long Sleeve Raglan.


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“Gravy is the SFA’s collection of original stories—fresh, unexpected, and thought-provoking. Like all of the SFA’s work, Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals. Gravy the print journal lands in the mailboxes of SFA members four times per year. Gravy the podcast releases a new episode every other week.” –Southern Foodways Alliance

Gravy: The Podcast is now available every second Thursday by iTunes subscription:

“Gravy, a biweekly podcast, doesn’t profile star chefs. We don’t pander to cookbook authors. We don’t narrate recipes. Gravy tells stories of people and place through food…”

Join this important conversation (and get your own copy of Gravy mailed to your door) with your Southern Foodways Alliance membership. (Membership also makes a great holiday gift – think #givingtuesday.)

The piece below, written by Catarina Passidomo, reflects this year’s Southern Foodways Alliance theme, “Who is Welcome at the Welcome Table?” and can be found on page 13 of Gravy #53. View the entire issue in digital form here.


Lessons from A Post-Katrina New Orleans” by Catarina Passidomo

When I tell people that I study food, the response is usually one of curious interest. When I go on to explain that I study food justice—that is, the connections between food systems and race, class, gender, and other means of oppression—the look of curiosity changes slightly. Is that confusion? Agreement? Concern? People who experience one or multiple forms of oppression in their own lives generally nod with understanding. But for many of us, the connections between food and social justice are abstract. The interlocking systems that bring food from field or factory to fork, spoon, fingers, or chopsticks are mostly obscured from view. Or they are so familiar that we don’t notice them. But if we look closely and critically, we can begin to see through food to broader systems of oppression and dominance. This makes food a powerful tool for thinking and teaching about social justice. Continue reading


This post originally ran on November 12, 2011. I’m making the pie again today for our guests who will arrive in the coming days.

Happy Thanksgiving week…we’ve got lots to be thankful for.

My daughter Maggie has been decorating the house for Thanksgiving this last week. In fact, she went directly from Halloween to a strange mixture of Thanksgiving and Christmas rolled into one. (Yes, our holiday tree us up and mostly decorated.) All this festiveness—along with the sound of too loud holiday music and too many left-over pumpkins—has moved us directly from unicorn costumes to Thanksgiving delights.

My friend Stacy orders tamales from Texas to celebrate the holidays. I have an uncle that believes pilgrims would have preferred steaks and potatoes so he spends the day grilling. At the farm, we eat a load of Gulf seafood in Low-Country Boil style off of a wooden board across the tailgate of the truck. I am also somewhat of a traditionalist at heart and delight in the staples—no Thanksgiving comes without dressing. (Gulf Shrimp + Dressing—you don’t know what you are missing until you have tried it!) However, despite the fact that most consider it a staple, I’ve never been one to put a pumpkin pie on my holiday table. I actually have always had a strong dislike for the most revered of Thanksgiving desserts. Then, I tried this recipe.

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THE FACTORY | THIS WEEK 11.24.2014 – 11.28.2014

THE FACTORY | THIS WEEK 11.24.2014 – 11.28.2014

“Gratitude is not only the greatest of virtues, but the parent of all the others.” – Cicero

Please note that The Factory Store and Café will be closed Thursday, November 27 to celebrate Thanksgiving with family and friends. Here is what we have going on this week, Monday, November 24 – Friday, November 28:


Join us on Friday, November 28 for our annual Black Friday sale. Shop in-store and online to receive 25% off your total purchase (some restrictions apply).

The Factory Store and Café will also be open on November 29 as we participate in Small Business Saturday. Stop by The Factory to shop locally and receive 25% off your in-store purchase.

There’s still time to pre-order the fourth installment from our Alabama Studio Series, Alabama Studio Sewing Patterns. All pre-orders will ship in the spring with a special surprise. When you pre-order a copy, you can request to receive an electronic postcard at checkout that can be easily printed and wrapped for a holiday present.

Store Hours
Monday – Friday, 9:00am – 5:00pm; Saturday, 10:00am – 5:00pm

Stop by any weekday at 2:00pm for a guided tour of our space, including The Factory, the Alabama Chanin production and design studio, and Building 14.

Join us for lunch at The Factory Café this week and enjoy our fresh, seasonal offerings.

Just in time for holiday celebrations, we now have freshly baked whole cakes available to purchase for $38 each from The Factory Café. Please give at least a 24-hour notice when placing your order.

Also, don’t forget to check out our ready-to-go items like fresh ciabatta bread, egg salad, pimento cheese, and our soup of the day.

Café Hours
Monday – Friday, 11:00am – 3:00pm; Saturday, 11:00am – 2:00pm
*Lunch service begins at 11:00am, but coffee and snacks are available all day.

Below is the menu for Monday, November 24; check back each day for an updated menu.

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One of our more popular series of do-it-yourself posts has been our ongoing adaptation of commercially available patterns in the Alabama Chanin style. Among the patterns we have reworked are: a dress from an Anna Sui Vogue pattern, two variations of a Vogue dress from Vena Cava, an open-sourced jacket pattern from Yohji Yamamoto, and other varied pieces.

This series first began as a part of our ongoing Makeshift conversations that explore the intersection of design, craft, food, DIY, and fashion. With this series, we look at makers of all sorts and embrace open-source knowledge, materials, and patterns to create new conversations and collaborations.

We know that it takes skill and patience to complete a garment from another designer’s pattern; however, personalizing those garments—bringing your own body shape, style, and design sensibilities to existing patterns—is sometimes the only option for creating garments that truly fit your life and lifestyle. (You will find much more on this idea of customizing a wardrobe in our upcoming book Alabama Studio Sewing Patternswhich is now available for pre-order.)

We are excited to resume this important experiment with a Vogue coat pattern. I’m in love with the results.

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We have reached that time of the year when, even in Alabama, we have to accept that winter has arrived. While there are many things to celebrate during colder months, the early frosts are the hardest to embrace. So, we were excited when guest contributor Jesse Goldstein offered up a bit of a tropical concoction for this month’s cocktail post. Enjoy:

Although I hesitate to admit it, I once thought of Curaçao as the blue stuff that went into supposed “fancy” drinks. Of course, this was in my early college years back when I felt very grown up ordering Rum and Coke. What I’ve learned over the years is that Curaçao isn’t always blue, has an amazing history, and, when made properly, is worthy of even the most discerning palate.


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Our Alabama Chanin Candles, with a seasonal Grapefruit + Watercress scent, are the newest addition to Home + Table. Hand-poured in Mississippi, the soy candles feature our floral Magdalena pattern and a graphic Diamond design, inspired by vintage glassware that I’ve collected over the years.

Once you burn your candle, clean the 6 oz. votive with boiling water, and reuse it to hold odds-and-ends, as a salt canister—or my favorite—a tumbler for juice, wine, or cocktails.