Alabama Chanin recently partnered with our friend Gina Locklear of Little River Sock Mill (and Zkano) to create a line of Made in the USA, organic cotton socks as part of our new collection.
We’ve written before about the textile and manufacturing history of the Shoals, and our current strides towards revitalizing manufacturing within our community (and beyond). Florence was once known as the T-shirt Capital of The World, and another northern Alabama town—Fort Payne (home to Little River Sock Mill)—held the title of Sock Capital of The World. We are proud to launch this line of Alabama-manufactured organic cotton socks, alongside the machine-manufactured line A. Chanin.
Prepare yourself mentally for sewing. Think about what you are going to do… Never approach sewing with a sigh or lackadaisically. Good results are difficult when indifference predominates.
Never try to sew with a sink full of dirty dishes or beds unmade. When there are urgent housekeeping chores, do these first so your mind is free to enjoy your sewing. When you sew, make yourself as attractive as possible. Put on a clean dress. Keep a little bag full of French chalk near your sewing machine to dust your fingers at intervals. Have your hair in order, powder and lipstick put on. If you are constantly fearful that a visitor will drop in or your husband will come home, and you will not look neatly put together, you will not enjoy your sewing.
Sent from our friend and fellow sewist Rosanne Cash—who always looks absolutely gorgeous no matter what she does. And, after reading, our friend Sara recommends following all of the advice so generously given, but to “keep a little bag full of French fries” nearby, instead of the recommended French chalk.
“A soup course is almost always welcome. The simplicity of aromatic sweet vegetables slowly simmered with a fragrant chicken broth makes me very happy. Soups are a healthy way to transfer seasonal vegetables into soul-satisfying dishes.”
–Frank Stitt, Frank Stitt’s Southern Table
We are in the thick of winter here in Alabama, and hearty soups and stews are, indeed, always welcome at my table. This week, The Factory Café is featuring a roasted root vegetable soup that some might describe as “soul-satisfying.”
Hoping that we will see you soon (now that the ‘Alabama snow’ has cleared),
Here is what we have going on at The Factory Store + Café this week, Monday, February 17 – Friday, February 21:
Join us in the café this week to experience some of our new menu items, including creamy polenta, savory puff pastries, and grilled cheese sandwiches (perfect for picky eaters, age seven and under).
Shortly after my move from New York to Alabama, I was sitting alone at our local Italian restaurant, reading magazines. After a while, a couple who’d been sitting across the room approached and introduced themselves to me. That couple, Jennifer and Robert Rausch, quickly became fixtures in my life; they’ve remained integral members of my Alabama family since that day.
These days, you can find Jennifer overseeing the day-to-day operations of the new flagship store and café at The Factory. She agreed to work with us at just the right time. The company was growing and I needed someone I could trust to help me make decisions that were thoughtful and confident. Growing a company can make one feel vulnerable; having an old friend there for support (especially one with an incredible work ethic) put me a bit more at ease.
She moves effortlessly between tasks and has a real desire to connect with everyone who walks through our door. This genuine approach, coupled with her wicked, infectious laugh, drew me to her initially and continues to make me smile, calm me, and draw me out of my shell when I become too introspective. She is practical and doesn’t hesitate to offer her opinion, even to play devil’s advocate in tough situations.
I’ve kept a journal, or some type of notebook, on and off since I was fifteen years old. My current journal is full of messages, reminders, sketches, and sweet notes and drawings I’ve collected from Maggie over the past few weeks—which, since Valentine’s Day is fast approaching, includes a lot of heart-shaped and heart-adorned things.
I first started making these covers for well-worn (and well-loved) books. Soon, most of my binders, notebooks, and journals had covers, as well. Each time I retire a journal to my shelves, I slip a new one into my hand-sewn cover.
With the launch of the new collection and several new fabric colors, we have also updated our selection of cocktail napkins and organic cotton jersey dinner napkins to include fresh, new, seasonal colors.
The neutrals and greens (shown above) are a nice reminder that spring is on the way. Lime—a color exclusive to collection pieces (until now)—is being offered as both a cocktail and organic cotton dinner napkin color and will give your bar or kitchen area a nice pop of color.
Previously, our line of cocktail napkins was limited to five colors: Sand, Baby Blue, Forest, Carmine, and Burgundy. The selection now includes 15 colors: Denim, Storm Blue, Navy, Baby Blue, White, Plum, Ochre, Butter, Nude, Natural, Tea, Emerald, Lime, Burgundy, and Dark Grey.
Due to icy roads and winter weather, Alabama Chanin and The Factory will be closed today.
We are asking all of our friends, family, and team members to stay safe, stay warm, and to make snow cream (at home).
Recently, Building 14, our new Design + Manufacturing Services division, produced the Grist in collaboration with our friends at Billy Reid. This raglan style men’s t-shirt is made with our 100% organic cotton and features an antique button snap pocket.
Read more about our team, the manufacturing collaboration, and Building 14 on the Billy Reid Journal.
Photos courtesy of Bradley Dean.
Thank you to the Southern Foodways Alliance for allowing us to share “She Spoke, and I Listened” as told to oral historian Sara Wood by Haylene Green.
From Gravy Issue #50:
The evening I met Haylene Green, an urban farmer in Atlanta, Georgia, rain mercilessly poured on midtown Atlanta—and on me. I squeaked across the lobby of Ms. Green’s apartment building and followed her to a small room in the basement. There, she opened a thick photo album with pages of fruits and vegetables from her West End community garden. And she started talking. I put the recording equipment together as fast as I’ve ever assembled it. My job was simple: She spoke, and I listened. All of her answers were stories.
Speaking of his book The Storied South on a radio program, folklorist Bill Ferris recently said something that stopped me in my kitchen: “When you ask a Southerner to answer a question, they will tell a story. And embedded in that story is the information that they feel is the answer to the question.”
Oral history, like the most satisfying literature, relies on listening and observation. The way people speak, how they tell stories, where they choose to pause and scratch their nose, to me, is the greatest part of listening. Being an oral historian or a writer requires you to listen as though your life depends on it. What seems like a simple act is actually the heart of the work. To that end, I share an excerpt from my interview with a farmer who also happens to be a storyteller.
Ari Weinzweig’s newest book, A Lapsed Anarchist’s Approach to Managing Ourselves, arrived a few weeks ago and our staff began a study group to work through Ari’s words of wisdom. This quote from page 27 is a favorite:
“In a little book that might well be considered a minor masterpiece, Life is a Miracle, Wendell Berry explains the art of self-management. ‘Good artists,’ he argues, ‘are people who can stick things together so that they stay stuck. They know how to gather things into formal arrangements that are intelligible, memorable, and lasting. Good forms confer health upon the things that they gather together. Farms, families, and communities are forms of art just as are poems, paintings, and symphonies. None of these things would exist if we did not make them. We can make them either well, or poorly; this choice is another thing that we can make.’”
Hoping that you will all have a great week and that we will see you soon,
Here is what we have going on at The Factory Store + Café this week, Monday, February 10 – Friday, February 14:
Stop by the café one morning this week and grab a late breakfast (and a cup of our Factory blend coffee), or take a break from work and enjoy a relaxing lunch in our space. Be sure to stop by with your Valentine to pick up some sweet treats. We’ve also updated our menu this week with our popular kale, white bean, and sausage soup: