CLOSED TODAY

CLOSED TODAY

Due to potentially hazardous weather, Alabama Chanin and The Factory will be closed Monday, April 28th.

We are asking all of our friends, family, and team members to be cautious and stay safe.

xoNatalie

 

 

THE BLACKBERRY FARM COOKBOOK

BBF-1-01

For several years now, Alabama Chanin has drawn ideals from the Slow Food movement (Slow Design is rooted in the tenets of the movement)—a philosophy we share with Blackberry Farm. We are currently featuring some of their goods and recipes on our café menu and are excited to be holding a Weekend Away Workshop there this June.

A few years ago, Sam Beall, proprietor of Blackberry Farm, wrote a cookbook that he hoped would reflect what he and others involved at Blackberry Farm experience every day and that would inspire readers to not only enjoy the recipes born from the Farm but encourage them to “savor [their] own region, meal by meal.”

BBF-1-03

Continue reading

Bookmark and Share

THE FACTORY | THIS WEEK 4.28.2014 – 5.2.2014

THE-FACTORY-THIS-WEEK-424-01

“You cannot create experience. You must undergo it.”
—Albert Camus

Here is what we have going on at The Factory Store + Café this week, Monday, April 28 – Friday, May 2:

STORE
Make plans to join us in Montgomery this weekend at the 2nd annual Southern Makers event. We will have an Alabama Chanin Pop-Up Shop on site and will also be hosting a DIY Chair Workshop.

Call Carson at +1.256.760.1090 for more information.

Continue reading

Bookmark and Share

FROM ALABAMA TO CALIFORNIA

FROM-ALABAMA-TO-CALIFORNIA

We are in the San Francisco area this weekend hosting trunk shows for our new collection and for Studio Style DIY (and a One-Day Retreat at the Edible Schoolyard). The retreat is sold out, but we hope you can join us at RedBird or A Verb for Keeping Warm.

Trunk Show @ RedBird, Berkeley, CA

Join us at RedBird this weekend to view and shop the new Alabama Chanin Collection.

Thursday, April 24, 2014 – Friday, April 25, 2014

RedBird
2983 Domingo Avenue
Berkeley, California

Studio Style DIY Trunk Show @ A Verb for Keeping Warm, Oakland, CA

Please join us for a Studio Style DIY Trunk Show at A Verb for Keeping Warm in Oakland.

Wednesday, April 23, 2014 – Wednesday, April 30, 2014

A Verb for Keeping Warm
6328 San Pablo Avenue
Oakland, California

 

FASHION REVOLUTION DAY + DIY ETCHED CANDLES

CANDLES-01

Today, April 24, is the one-year anniversary of the Rana Plaza factory collapse in Dhaka, Bangladesh. It has also been declared Fashion Revolution Day—celebrating best practices in the fashion industry and raising awareness of the true cost of fast fashion.

In homage to the anniversary, we etched wax candles with our Anna’s Garden and Bloomers stencil designs—candles we will light tonight in honor of the lives lost.

Fashion Revolution Day is asking: Who made your clothes? Not just where they were manufactured…but who spun the threads? Who sewed them together? Who grew the cotton? What you do with your discoveries is up to you.

The Fashion Revolution movement is encouraging everyone to wear clothes inside out today—tags showing—to join the conversation on fast fashion and creating a more sustainable future.

FRD_campaign_USA

Continue reading

Bookmark and Share

BLACKBERRY FARM’S GREEN TOMATO PIE

GREEN-TOMATO-PIE-04

It is no secret that Southerners love green tomatoes. We fry them, pickle them, stew them, bake them in pies, and even write books about them. Readily available at the beginning and ending of each summer season, this under-ripe fruit has a firm flesh and an acidic, sour taste—which allows them to be used in an array of dishes.

The Factory Café has been featuring Blackberry Farm’s recipe for Green Tomato Pie on the menu this month, as part of our ongoing Chef Series. The dish’s popularity has been evident the past few weeks—as soon as patrons spot the words “Green Tomato” on our menu, they cannot resist ordering.

The chefs at Blackberry Farm suggest selecting medium-size green tomatoes, since larger ones can have woody, inedible cores and clumps of bitter seeds.

From The Foothills Cuisine of Blackberry Farm, page 109:

“Here is our classic twist on a classic Southern favorite, red tomato layered pie. We borrow the flavor and textures of the traditional accompaniments to fried catfish- tart lemon, creamy tartar sauce, and fried hush puppies- and present them in an untraditional way: Green tomato stands for lemon to provide the acid, buttermilk mayonnaise and cheese provide the creamy richness of the tartar sauce, and the flaky crust that holds it all together stands in for the hush puppies.

The lard and the buttermilk contribute flakiness and great flavor to this pie crust, but the real secret to its tenderness is the rolling method. Folding the dough onto itself and rolling it out several times forms thin layers within the dough. When the fat melts in the heat of the oven, the evaporation of moisture contained in the tiny space between the layers forces each layer to rise, just like in puff pastry.”

GREEN-TOMATO-PIE-01

Continue reading

Bookmark and Share

EARTH DAY + RECYCLING

EARTH-DAY-01

“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.

WASTE-NOT-WANT-NOT---Rinne-Allen

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.

RECYCLING-02

Continue reading

Bookmark and Share

THE FACTORY | THIS WEEK 4.21.2014 – 4.25.2014

THE-FACTORY-THIS-WEEK-417-2

Here is what we have going on at The Factory Store + Café this week, Monday, April 21 – Friday, April 25:

STORE
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

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
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:

Continue reading

Bookmark and Share

HEIRLOOM #3: GRANDMA’S KERCHIEF

KERCHIEF-01

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.

From Erin:

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.

Grandma-_composite

Continue reading

Bookmark and Share

BUNYAN’S BAR-B-Q

BUNYANS-05-BW

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.

BUNYANS-SIDE-BY-SIDE

Continue reading

Bookmark and Share