“Don’t throw anything away. Away is not far from you.”
The quote above hangs in our studio as a reminder that each action we take (no matter how big or small) impacts our environment. Designed by our friend Robert Rausch a few years ago, the simple quote was stamped on an event invite as a means to provoke thought about what people use and, consequently, throw away each day. At Alabama Chanin, we are taking strides to become a zero waste company—where the results of one production process become the fuel for another. It is our continuing goal to maintain a well-rounded, (w)holistic company that revolves around a central theme: sustainability of culture, environment, and community.
Not only do we reuse and recycle each scrap of fabric, but we also participate in other sustainable and environmental practices on a daily basis. We recycle paper and cardboard, collect and save glass in the café, compost all food waste, repurpose scrap paper, plant trees, and are even starting a garden at The Factory. Waste not, want not.
Here is what we have going on at The Factory Store + Café this week, Monday, April 21 – Friday, April 25:
Come and explore our retail space this week. From the latest collection and accessories to our collaboration with Heath Ceramics, The Factory Store has a little bit of everything you need for spring.
Call Carson at +1.256.760.1090 for more information.
Store Hours Monday – Friday, 9:00am – 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.
This is the last full week to enjoy Blackberry Farm cuisine at The Factory Café. So, come by and enjoy a green tomato pie…we promise you’ll love it.
Café Hours Monday – Friday, 11:00am – 3:00pm
Below is Monday and Tuesday’s menu; check back on Wednesday for a new lunch menu:
Our Heirloom series highlights personal items or mementos that hold a special meaning, regardless of monetary value. Our hope is to reveal the incredible value of family, memory, and things that last.
This week Erin, our Director of Media Services and Special Projects, shares the story of her grandmother’s kerchief.
My grandma, Nancy Jo, was a beautiful, artistic, kind-hearted, and very stylish woman. She had a contagious laugh, and I remember her as always happy and smiling. Throughout much of her life, she painted and drew as hobbies (mostly pictures of flowers and birds), made clothes, crafted, and was an amazing cook. (My favorite was her coconut cream pie, which I made for Christmas this year.) I like to think she passed her creative traits down to my dad, who then passed them to me.
When she passed away in May of 2011, she left me her engagement ring, her sewing machine and a box of fabric scraps, hats from her collection, her paper doll collection, and a collection of her kerchiefs. That spring, I had just been introduced to Alabama Chanin and wouldn’t begin working here until the following year. But, I’d been inspired to begin making and sewing for myself and was excited and proud to share my projects with my Grandma.
Barbecue is a territorial dish. Every region, every state, every city thinks that they have the best restaurant with the best recipes. We have never been much for arguing about barbecue because, at the end of the day, most of it is delicious. But, all who have ever eaten at Bunyan’s Bar-B-Q will attest to the deliciousness of their pulled pork and hot slaw – which absolutely cannot be replicated, though many have tried.
Bunyan’s has been a local staple since 1972, when it was founded by John Bunyan Cole. Its tiny outpost on West College Street is a frequent stop for my family. They keep a “wall of fame” posting photos of some of their favorite regular customers – and you can find my granddaughter Stella’s photo hanging there. Like all locals, she was weaned on Bunyan’s slaw.
For April’s playlist, we’ve gathered some of our favorite songs to share with you. These artists are on constant rotation at the studio (and in the store and café), and serve as daily inspiration for us as we work.
We believe these musicians are producing beautiful work and we know you will love them as much as we do:
St. Paul & the Broken Bones – “Call Me”
A new favorite, from their recently released (debut) album, Half the City. (In case you aren’t familiar, St. Paul and The Broken Bones is a soulful band, recalling the sounds that put Muscle Shoals on the map.)
Pine Hill Haints – “How Much Poison Does It Take”
Alabama “ghost music,” from one of the longest-running bands of the Shoals.
Roseanne Cash – “A Feather’s Not a Bird”
The beautifully- composed opening song on Rosanne’s latest record, which follows her from Florence, Alabama, to Arkansas. In it, she sings of “going down to Florence, just to learn to love the thread.” Read more about Rosanne and The River and The Thread here.
Jason Isbell and the 400 Unit – “Alabama Pines”
This song by Shoals native Jason Isbell has become an unofficial Alabama anthem.
Lauderdale – “Dressed Like the Devil”
Southern rock with strong Americana influences, Lauderdale has been making music in the Shoals for nearly a decade.
Dylan LeBlanc – “If The Creek Don’t Rise”
Singer/songwriter Dylan LeBlanc collaborated with music legend Emmylou Harris on this beautifully haunting track.
It’s been too long since I visited Blackberry Farm AND since Alabama Chanin has held a Weekend Away Workshop (the last Weekend Away was in Taos, New Mexico in 2012). My last trip to the farm was a few years ago for Taste of the South (an auction benefitting the Southern Foodways Alliance) and I am looking forward to returning this June. It’s the ideal summertime trip: a refreshing, rejuvenating weekend retreat to the foothills of the Appalachians.
To get in the spirit, we kicked off our Chef Series at The Factory Café this month, featuring Blackberry Farm and Chef Joseph Lenn. The special menu at The Factory Café runs through the end of the month and includes recipes from The Foothills Cuisine of Blackberry Farm cookbook. Nothing beats Chef Joseph’s cuisine, which can be experienced firsthand at The Barn.
Join us this summer for Alabama Chanin’s Weekend Away Workshop, which includes incredible meals prepared onsite amid beautiful settings.
We provide all of the materials necessary to complete a custom do-it-yourself garment, chosen by the participant ahead of time. Work with me and the Alabama Chanin team, and immerse yourself in the Alabama Chanin philosophy. The workshop is a place to learn and practice stitching techniques, tips, and tricks while enjoying craft and community, Blackberry Farm cuisine, laughter, and fellowship.
See you there,
Mother’s Day will be upon us soon, and we hope that you are all planning a way to make it a special day. Our freelance editor, Sara, says that her father always got worked up over finding her mother just the right gift. Inevitably, this stress would result in a frantic, last minute decision that wasn’t necessarily the right choice. She says that they still laugh about the year he bought her mother a calculator. (And he still insists that she said she wanted one…) Other years, her father did a much better job; Sara remembers once planting a dogwood tree just outside her mother’s kitchen window.
We appreciate that mothers come in all forms, shapes, and sizes, so this DIY Check Tied Wrap featuring our 2014 Stencil of the Year is a perfect fit for your mother, or grandmother, daughter, or friend. In the morning sunlight, it almost looks like dogwood flowers blooming.
We are offering this DIY Kit as part of our Mother’s Day Gift Guide. Make something for mom – or give her something she will enjoy making for herself.
This month, we are featuring Blackberry Farm and Chef Joseph Lenn as part of our ongoing Chef Series here at The Factory. As promised, we are sharing our favorite recipes with you; this week, a twist on a simple spring salad.
From The Foothills Cuisine of Blackberry Farm, page 121:
“When the garden and farmer’s markets are overflowing with zucchini, it’s time for this salad, which pairs lovely long threads of sweet raw zucchini with a creamy yet light dressing and Blackberry’s twist on Italian frico, made with our own Singing Brook cheese (Pecerino Toscano is a very appropriate substitute).”
The café is serving Blackberry Farm’s Zucchini Caesar Salad alongside our Quiche Lorraine and local greens. Stop by The Factory Café this week and explore our menu, or recreate the tasty dish yourself.
In continuing our collaborations with partners that share our sustainable philosophies and values, Alabama Chanin is proud to launch a line of hats alongside our current collection. The hats, designed and manufactured by Leigh Magar of Magar Hatworks, were also inspired by the same photographs that served as inspiration for our most recent collection: Three For a Dime photographs of families during the 1930s and 1940s in rural Arkansas.
Leigh’s sustainable design philosophy includes utilizing old techniques and craft, while embracing artful and unique design.
“I use the original process of hand making hats,” she explains. “The hat blocking technique—using antique wooden hat forms to create shapes. Each hat is steam shaped, hand sewn, and then adorned by hand.”
Short Stack is a beautiful series of small-format, hand-bound publications that are half cookbook, half food magazine. Each 4 1/2” x 7 1/2” edition is inspired by a single ingredient and written by an array of chefs, cookbook authors, and food writers. To sum it up, Short Stack Editions are a food-lovers’ pocket-sized dream—and are as functional as they are collectible. (Our staff has been poring over the volumes since their arrival at The Factory.)