MAKESHIFT began three years ago as a conversation about the intersection of the disciplines of design, craft, art, fashion, and DIY—and, on a bigger level, using this intersection as an agent of change in the world. Since then, we’ve explored making as individuals, and how making as a group can open conversations and build communities.
For MAKESHIFT 2014, we have once again partnered with Standard Talks in New York to host the conversation, and will cover a range of topics, including raw materials, craft, fashion, global communities, food, and the act of making. 2014 James Beard award-winning chef Ashley Christensen will also participate in the discussion, helping answer the question: What can design learn from food?
At Alabama Chanin, we have often looked to nature for stencil inspirations. Many of the first stencils I designed when I started embellishing recycled T-shirts were of bugs and animals—what I felt were constant surroundings when I made my return home to Alabama from New York over a decade ago.
Our newest DIY Men’s Kit features the Scorpion stencil, designed by Butch Anthony, on a yoked T-shirt. The yoke cut of the T-shirt helps it stand apart from the standard tee. The design and style fit easily into any man’s wardrobe.
We are in New York City this week for our third year of the MAKESHIFT initiative. MAKESHIFT is, at its core, a conversation about the intersections of fashion, design, craft, and food, and how each discipline can better work together to elevate those principles.Alabama Chanin has set up shop at our friend Lisa Fox’s beautiful East Village store, lf8, for the month of May. lf8 (elevate) is also featuring the work of photographer Mary Ellen Mark, as well as a special performance piece by musician and friend Allison Moorer. Event details are as follows:Store Hours Tuesday – Sunday 12:00pm – 6:00pm Closed Mondayslf8 80 East 7th Street New York, NY 10003The pop-up features works by Mary Ellen Mark, the Alabama Chanin collection, and one-of-a kind, indigo-dyed Alabama Chanin garments and accessories, alongside the lf8 collection. Visit in the afternoons from 2:00pm until 4:00pm through Friday, May 16 to sit with Allison Moorer and sew, talk, sing, and conspire.Continue reading →
Foraging is the act of searching for and gathering wild food. Perhaps you remember learning about nomadic hunters and gatherers in grade school—these early societies moved from place to place, following animals, fruits, and vegetables in order to sustain life. Modern humans followed this way of life until about ten thousand years ago, when agriculture was developed.
Today, most of the world’s hunter-gatherers (or foragers) have been displaced by farmers and pastoralists. Modern foragers often look for food in their surrounding environments, and do not move from camp to camp like their predecessors. In fact, foraging has become a livelihood for some—by sourcing wild food resources for restaurants, chefs, markets, and the like.
Below, The Kitchens Sisters share their discovery of modern-day forager Angelo Garro (and his hidden kitchen).
Olga Rei and Valentine Uhovski are stepsiblings and creators of Art Ruby, a daily art bulletin that presents art of all disciplines to readers around the world in an approachable, open format.
Art Ruby is a hub for relevant news, exhibits, designers, and innovations in and around the art world. Olga and Valentine created the site with an objective of bringing together different disciplines under one virtual roof and creating an environment where art can be viewed, discussed, and shared. Their overarching goal is to create a space where “the multi-faceted and intricate art world doesn’t seem so intimidating.” The two are a natural fit for the MAKESHIFT discussions on intersecting multiple disciplines for the benefit of all, as they profess their desire to explore the larger relationships between and among art, fashion, and pop culture. As the internet can be a great democratizer, Olga and Valentine want to use their platform to help readers experience art every day, from anywhere in the world. Continue reading →
The tote bag has almost completely replaced all other sorts of bags in my house. I have different types of bags for different purposes. There are organic canvas totes in a variety of sizes for trips to the grocery store and for holding my laptop and supplies as they are ferried between my home and office, plus smaller bags to keep Maggie’s school supplies and lunch in one place as we travel between home and school. Hers are clearly marked in case they wander off somewhere. I have wicker market baskets to hold large, heavy loads from the farmer’s market and a sizeable leather tote for when I need to carry an arm’s load of items to an event.
The tote bag has been described as the new “purse” by Style.com, Vogue, and the likes. And as the desire for sustainable living increases, the increased usage of the tote bag, particularly in place of plastic shopping bags or other disposable carrier bags, is a more than welcome sight.
“Love begins at home, and it is not how much we do… but how much love we put in that action.” –Mother Teresa
Come join us at The Factory this week and experience the love we put into every thread, garment, conversation, collaboration, and plate of food. Please note that our café hours have changed, that we can better serve the community.
Here is what we have going on at The Factory Store + Café this week, Monday, May 12 – Friday, May 16:
STORE Explore our growing Studio Style DIY section, online and in-store. We offer a range of projects and kits for all skill levels, including our Swatch of the Month membership.
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 As we continue to explore the world of Hidden Kitchens in the café, we hope you will join us for lunch and (perhaps) share your own memory of a ‘hidden’ kitchen.
Café Hours Monday – Friday, 11:00am – 3:00pm *Lunch service begins at 11:00am, but you can drop by earlier for coffee.
Last weekend, some of our team traveled down to Montgomery, Alabama for the second annual Southern Makers event. Southern Makers is a one-day experience that celebrates innovation and creativity of all types of makers in Alabama. The day is filled with everything from panel discussions and live music, to cooking demonstrations and workshops. Some of the top talents working in design, architecture, fashion, and food throughout the state are celebrated each year.
Maker booths are organized by region; North, Central, and South Alabama were all represented at this year’s event. Alabama Chanin set up shop next to our several of our neighbors and friends, including artist Audwin McGee, Scout By Two, Billy Reid, Zkano, and Butch Anthony.
Each month, we highlight one of our favorite embroidery techniques through our Swatch of the Month Club. As a companion to that monthly series, we have also put together a selection of projects you can create with your completed swatches. This month, we have created a beaded clutch bag, which you will need one finished swatch to complete. We created our bag using May’s beaded ruffle swatch.
Complete your Swatch of the Month according to the instructions – or create a swatch using your own personal design choice. Refer to Alabama Studio Sewing + Design as a resource, if you need additional guidance.
When I was a young girl, my mother’s mother would cook green beans for what seemed like every meal. They would be fresh from the garden when in season or, during the winter, they would come from her reserves of “put up” vegetables that had been canned and stored. By the time I was about 10, I couldn’t stand the sight of a green bean. Though it took years to reawaken, my love of green beans did eventually return.
All of this cooking and storing of green beans and the bounty of summer took place in the makeshift “outdoor kitchen” that was nothing more than a concrete platform that was the roof of my grandparents’ storm cellar. The tools of this summer pop-up kitchen included a single garden hose, several dull paring knives, and a variety of galvanized buckets and tubs that had seen the better part of several decades. Beans, fruits, and vegetables of all sorts were initially washed and left to air dry on the shaded expanse of the concrete roof, which remained cool from the deep burrow below in the hot summers. Kids and adults alike gathered there in random pairs to shuck, peel, and prod those fruits and vegetables into a cleaner, more manageable form that would then be moved from the outdoors to the “real” kitchen inside. In her small kitchen, my grandmother would boil, serve, save, can, freeze, and generally use every scrap of food that came from the garden—a tended plot large enough to serve extended family and close friends. The preserved treasures would then move from the house, back outside and into the cool depths of the storm cellar to await their consumption—just below the makeshift kitchen, and alongside a family of spiders and crickets who made that dark place home.
I wasn’t conscious of it at the time, but by offering up that summer kitchen to any willing hand (and by serving all of those green beans), my grandmother was providing love and nourishment the only way she knew how—while teaching all of us kids the usefulness and practicality of growing our own food. Stories unfolded over those buckets of produce, and because of her patience and generous time sitting on the edge of that storm cellar, I learned that food could be used to pass down a love of nature, the earth, family tradition, and culture.