In 1982, Ari Weinzweig and Paul Saginaw opened Zingerman’s Delicatessen in Ann Arbor, Michigan. The deli quickly became Ann Arbor’s premiere specialty foods store. As the business grew to include mail order customers across the country, Paul and Ari were presented with an opportunity to open stores nationwide and follow a traditional franchise business model. What they did instead is a great representation of the philosophies that Alabama Chanin tries to embody. Community, sustainability, and education are at the heart of the Zingerman’s Community of Businesses, which is made up of eight different, semi-autonomous businesses that operate as one organization. Zingerman’s has remained firmly in Ann Arbor, building successful commerce from within the community, by the community, for the community. This year the organization will have annual sales of about $46,000,000 and employs nearly 600 people.
The Zingerman’s Community of Businesses (aka, the ZCoB) includes a bakery, a coffee roaster, a creamery that makes both fresh cheese and gelato, a candy manufactory, and a James Beard award-winning restaurant. ZingTrain, Zingerman’s business training service, offers seminars that share the organization’s approach to leadership, service, open book management, visioning, etc. They offer baking classes at BAKE, their nationally recognized baking school for the home baker. Zingerman’s also runs a publishing house, which publishes several books by Ari, focused on guiding the small business owner. You can find the titles Building a Great Business and Being a Better Leader in our online store. In the spirit of Alabama Chanin, the books were beautifully designed and illustrated by the Zingerman’s team, printed in Ann Arbor on recycled paper and are not available through mass market distribution.
We sat down with Ari Weinzweig to find out more about this unusual and innovative prototype for a new kind of business model.
We’ve loved every plate, bowl and serving dish from our collaboration with Heath Ceramics that has come through the studio. But it’s this newest addition, the Camellia pattern, that is easily my favorite, and the most elegant. Each piece is hand-etched by a Heath Ceramics artisan and comes in Opaque White. The design is offered on the Deep Serving Bowl, Dinner Plate, and a Serving Platter, and is a natural addition to the current Alabama Chanin @ Heath Ceramics collection.
The Alabama Chanin @ Heath Ceramics collection is available in Heath Ceramics stores, on the Heath Ceramics website, and our online store.
Makers and doers Kerry Diamond and Claudia Wu, two friends and former Harper’s Bazaar colleagues, have teamed up to produce the first indie food magazine to celebrate women in the food world. Beautifully designed and expertly curated, Issue #1 – The Tastemaker Issue – will be released in May. I’ve just contributed to their Kickstarter Campaign, which ends this Friday, May 3rd.
Kerry Diamond, working on the editorial side at Harper’s, went on to open two wonderful Brooklyn restaurants (Seersucker and Nightingale 9) and a coffee shop (Smith Canteen) with her chef boyfriend. Claudia worked on the creative team at Harper’s, later starting her own design firm, Orphan, and the cult indie publication, Me Magazine.
These Real Women are making tremendous inroads, and doing it (really) well. Read more about Kerry Diamond on Refinery29 and more about Cherry Bombe Magazine on their Kickstarter page. Make a donation and get good magazine.
I think that we all have memories of family dinner with Mom bringing one single bubbling hot dish to the table. I have a favorite casserole from childhood, something that my mother called “goulash” that I’m sure bears little resemblance to the actual Hungarian dish. I’m not sure that I’d even like it if I ate it today, but the thought of the curly noodles and the hearty aroma is enough to make me still believe it was practically gourmet cuisine.
My friend Tasia of Belle Chevre – that wonderful goat cheese I’ve mentioned (a few times) before – has created Make Your Own Goat Cheese Kits. I love this idea for a Mother’s Day gift. Maybe if I let my Picky Eater help me make it, she’ll actually eat it. Kit includes everything you need, just add milk (and Mom).
Find kits here, or visit Belle Chevre’s beautiful new tasting room in Elkmont, Alabama.
Photography by Stephanie Schamban for Belle Chevre.
For Marimekko Week, we wanted to make (and eat) one of the delicious Finnish dishes on the Marimekko Feeling Festive blog. Armi Ratia has been an inspiration to so many, myself included, for decades. The clean lines and graphic look of Marimekko patterns are both simple and exciting to the eye and the bold, bright colors exude confidence and happiness. I feel a distant kinship with Armi and the Marimekko process. There exists a shared desire to create beauty in things that will last a very long time.
That colorful simplicity of Marimekko design finds its way into the Festive blog recipes. This Carrot Butter was well loved by our staff on a very cold, grey day.
We spend a good bit of time in the kitchen, planning meals and testing out new recipes to share, while I spend evenings trying to please the taste buds of my picky eater. I’ve found that kitchen twine has a number of uses, including trussing or tying meat when cooking or when you want to keep a stuffing firmly placed inside of something. Use it to tie fresh herbs in a bouquet garni or bouquet garnish (see recipe below) or wrap bacon on the outside of your roast or bird. I also use my twine for tying up birthday presents and pony tails—and stuffed animals at my house are often doctored with bits of twine. You might also try making our Knotted Necklace with this twine. It is thinner than our Cotton Jersey Pulls but made in the same way.
Twine, especially for use in the kitchen, shouldn’t be made from synthetic materials (they can melt or chemicals can seep into your food), and we’ve found this organic, non-toxic option works perfectly.
It’s been unseasonably cool these last weeks. Most days, it’s been too chilly to fling the windows wide open and really enjoy the weather. Though we’re only just beginning to see the signs of an Alabama spring season, we’re preparing our supplies to begin the task of spring cleaning. We’ve previously shared some wabi-sabi cleaning tips, but thought we would share another post of our favorite cleaning tips and recipes for those of you who are also in the spring cleaning spirit.
It’s been nearly three years since the Deepwater Horizon oil spill disaster in the Gulf of Mexico, and the repercussions still linger. Tar balls continue to wash up on shore as we wait patiently to learn how much BP will pay in restitution. But the fishing, shrimping, and oyster industries have rebounded in strides, as restaurants on the coast and inland support our ocean’s harvest.
Friend and Chef Chris Hastings of Hot and Hot Fish Club in Birmingham, Alabama, has played a significant role in supporting the industry, spearheading a campaign with the Alabama Seafood Marketing Commission to bring awareness and support to Alabama Gulf seafood, and sharing recipes like his Alabama Bouillabaisse with the reading public.
We try to share a staff lunch once a week here in the studio. It gives everyone a chance to sit down together, laugh, and share ideas. We are, after all, a family of sorts. This week we had hoped to entertain and enjoy time with our friend and collaborator Anna Maria Horner, to whom this week’s journal theme is dedicated. But sometimes life gets in the way, and we were unable to coordinate our time; however, we decided to have a Greek lunch in her honor anyway.
Anna Maria’s family comes from Greece and her grandmother passed down many Greek traditions and treasures to her, including hand-loomed wool blankets and recipes. I love tzatziki, and even though cucumbers are not technically in season yet, we fortunately have a local organic farmer with a solar powered greenhouse – Jack-O-Lantern Farms – and were able to acquire some Alabama cucumbers for the tangy, yogurt dip, as well as greenhouse-grown tomatoes and south Alabama eggplants (still beats vegetables trucked in from Mexico).