BUBBLES (+ INEZ HOLDEN)

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Last year, I was introduced to Inez Holden over a glass of dry white wine at a fundraising event in our community. Mrs. Holden’s story, told with humor and passion, reminded me that the fashion industry runs deep here in our community. Before Alabama Chanin and Billy Reid, there was Bubbles Ltd.

As Alabama Chanin continues to explore the world of machine-made fashion with our new line and manufacturing division, A. Chanin and Building 14, respectively, Mrs. Holden reminded me that we humbly follow in a line of companies that completely designed and manufactured a fashion line in The Shoals and the surrounding area.

We’ve previously spoken about the rich history of textile production in our community and some of the local manufacturers who led the nation in textile and t-shirt production, but we were excited to discover Bubbles Ltd.

Around 1983, Mrs. Holden got her start as a designer quite by accident. She bought an oversized top and banded bottom pant that she loved the style and fit of, but the material was very rough and scratchy. So, she asked a friend of hers to help her make more sets in a similar style, but out of jersey fabric. She had about five sets of these pantsuits made in different colors, but kept giving them away because so many of her friends and family wanted them.

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THE FACTORY | THIS WEEK 8.11.2014 – 8.15.2014

Alabama Chanin - The Factory Store + Cafe - Photographer Rinne Allen (2)

“Art enables us to find ourselves, and lose ourselves at the same time.” –Thomas Merton

Here is what we have going on this week, Monday, August 11 – Friday, August 15:

STORE
Lose yourself in our DIY space this week. Start a new project with a One-of-a-Kind DIY kit (available for a limited time), or gather inspiration for your latest project with materials from our three-pound scrap bundles.

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

TOURS
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.

CAFÉ
Join us at The Factory Café to experience some of our classic recipes, including the ultimate comfort food—roasted tomato soup with a grilled pimento cheese sandwich.

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

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THE CHARLESTON ACADEMY OF DOMESTIC PURSUITS

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We continuously strive for a healthy work/play balance here at Alabama Chanin. And so we found ourselves charmed by The Charleston Academy of Domestic Pursuits, by Suzanne Pollak and Lee Manigault, which manages to combine elements of work, domestic pursuits, and modern living.

Pollak and Manigault created the Charleston Academy of Domestic Pursuits (located in Charleston, North Carolina) in 2011 – after meeting at a dinner party – in hopes of teaching the value and importance of domestic home life. The Academy’s unique curriculum includes everything from cocktail-party etiquette and business entertaining, to dealing with household guests and cooking for the holidays.
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SWATCH OF THE MONTH: AUGUST 2014

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August’s Swatch of the Month combines the beading and ruffle elements we explored in May, June, and July. The stencil, Kristina’s Rose, uses curved lines to create a somewhat abstract floral design. Those curves, when accentuated with beads and appliquéd fabric strips, create a texturally rich fabric treatment. We used three different techniques to create this swatch: folded stripe appliqué, beaded chain stitch appliqué, and beaded rosebud stitch.

Begin by cutting ½” strips of fabric in two colors. The number of strips needed will depend upon the surface area your stencil will cover and the number of shapes you choose to appliqué.

Transfer the design to your fabric using your stenciling method of choice. An enlargeable version of this stencil with accompanying instructions and fabric map are shown on pages 126-127 of Alabama Studio Sewing + Design. You can also download a copy of the Kristina’s Rose stencil from our Resources page.

Select one rose shape to embellish using folded stripe appliqué. To do this, hold together two of your ½” strips (using the two different colors), then randomly fold them back and forth along the line of the stenciled rose shape, while sewing them into place with a beaded straight stitch. Refer to page 108 of Alabama Studio Sewing + Design for detailed instructions and photographs.

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THE FACTORY CAFÉ CHEF SERIES: ASHLEY CHRISTENSEN

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I am just going to say it: Ashley Christensen is a badass. (And there are many who would agree with this sentiment.) I could say plenty of nice, lovely things about her and they would all be true. But, if I’m being honest, that’s the first word that comes to mind when I think of her: badass. How else could she open and operate five successful restaurants (with more on the way) AND walk away with the 2014 James Beard Foundation’s Best Chef in the Southeast award – all while still in her thirties. You have to wonder if Ashley operates at any speeds slower than an all-out sprint.

In today’s food-obsessed culture, five restaurants equates to a virtual culinary kingdom. And yet, somehow, Ashley still manages to seem real and relatable. Perhaps more importantly, the food is approachable and delicious. She is an actual presence in each of her North Carolina-based restaurants: Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee, and the soon-to-be-opened Death and Taxes. Crowds have been known to line up around the block at Poole’s, a former pie shop turned diner, where the egalitarian approach does not allow for reservations; it’s first come, first served. I once heard the story of Ashley driving her car to the front of Poole’s and serving drinks from her opened trunk on a busy night with an especially long wait time. That’s what I mean: badass.

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NEWSLETTER #19

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Newsletter #19 announces our upcoming DIY promotion—special, one-of-a-kind kits on sale beginning this Thursday, August 7th.

Join us for dinner and drinks at our “Friends of the Café” dinner series with Ashley Christensen on Thursday, August 14th. We also have a variety of sewing workshops at The Factory this fall. View the selection and register here.

Join our mailing list and stay up-to-date on all the happenings at Alabama Chanin.

Or update your mailing subscription to include the newsletter (and Daily Journal) here.

xo Natalie and all of us @ Alabama Chanin

THE FACTORY | THIS WEEK 8.4.2014 – 8.8.2014

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“The most simple things can bring the most happiness.” –Izabella Scorupco

Here is what we have going on this week, Monday, August 4 – Friday, August 8:

STORE
Explore our selection of 100% organic cotton jersey garments—the versatility of our fabric is great for the changing seasons. Beautiful alone or layered, basic or embellished, our garments and accessories (such as the Jane Dress, Magdalena Scoop Neck Top, and Organic Cotton Scarf) are perfect for the end-of-summer season.

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

TOURS
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.

CAFÉ
Visit the café this week to experience some of our house favorites—such as the popular Jack-O-Lantern Farm BLT. Treat yourself to something sweet, too, like our Peach Crepes or Coconut Cheesecake Pudding.

Café Hours
Monday – Friday, 11:00am – 3:00pm
*Lunch service begins at 11:00am, but coffee and snacks are available all day.
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7 LESSONS FROM MARIA POPOVA

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Maria Popova is the founder of Brain Pickings, a website designed to introduce you to a broad variety of subjects that feed one’s mind and inspire creativity.  Since founding Brain Pickings, Maria has spent countless hours researching and writing – hours that have taught her many life lessons. In honor of the website’s 7th birthday last fall, she was generous enough to share 7 things she learned from those 7 years of reading, writing, and living.

The 7 Lessons:

  1. Allow yourself the uncomfortable luxury of changing your mind.
  2. Do nothing out of guilt, or for prestige, status, money or approval alone.
  3. Be generous with your time and your resources and with giving credit and, especially, with your words.
  4. Build pockets of stillness into your life.
  5. Maya Angelou famously said, ‘When people tell you who they are, believe them’. But even more importantly, when people try to tell you who you are, don’t believe them.
  6. Presence is far more intricate and rewarding an art than productivity. As Annie Dillard memorably put it, “how we spend our days is, of course, how we spend our lives.”
  7. Debbie Millman captures our modern predicament beautifully: “Expect anything worthwhile to take a long time.”

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FRIENDS OF THE CAFÉ, SOUTHERN FOODWAYS, AND VIVIAN HOWARD

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Last Friday night, we hosted our second “Friends of the Café” dinner, which also served as our first Piggy Bank Dinner fundraiser for the Southern Foodways Alliance (SFA). Chef Vivian Howard of Chef & the Farmer restaurant and the Peabody-award winning television series A Chef’s Life traveled to The Factory from North Carolina for an evening of delicious food, cocktails, much laughter and lively conversation, and music, performed by friend and songbird, Shonna Tucker.

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Vivian’s show, A Chef’s Life, focuses on regional food traditions and explores classic Southern ingredients. Friday’s dinner highlighted the story of our own local farmers and their fresh ingredients, with Vivian’s Eastern Carolina twist.  Each course was accompanied by a wine pairing, chosen by Harry Root (Bacchus Incarnate) of Grassroots Wine.

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I love what Christi Britten—one of our dinner guests and the author of Dirt Platewrites in her review of the evening:

Pretty much, Vivian Howard gives a damn. She gives a damn how the food she serves is raised, prepared, cooked, presented, eaten, enjoyed, and thought about. She gives a damn about her community’s food culture and wants to suck up as much knowledge as she can about where their food comes from and how to make it. She gives a damn about the farmers that work hard every single day to feed a community as well as their families.

She has, with her own hands, butchered whole animals to use from snout to tail in her restaurant. She speaks with a tone of reverence and authority over the food she creates. And basically she is a food medium. She is confident, yet humble and puts us all into a place where we can visualize the care taken to prepare what we put in our mouths.

This farm to table dinner celebrated local farms and Southern food culture by bringing together the summer bounty into one meal among a diverse community of eaters.

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