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.
Purchase the Grist from Billy Reid here.
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:
In case you aren’t familiar, St. Paul and The Broken Bones is a band packed full of make-you-feel-good soul. Their recent single, “Call Me”, is on constant rotation here at the studio. Although based in Birmingham, Alabama, the group has ties to the Shoals – lead guitarist Browan Lollar is a Shoals native, and the band’s upcoming debut album, Half the City, was produced by Ben Tanner and is being released by Single Lock Records on February 18. The playlist below, curated by “St. Paul” himself, displays a playful knowledge and enjoyment of soul-rooted music.
Name: Paul Janeway
Band: St. Paul and The Broken Bones
Instrument(s) you play: Holler in a microphone
Hometown: Chelsea, AL
Presently residing: Birmingham, AL
AC: When did you start playing music?
PJ: When I was 4 years old, I started singing in church. I think my first song was “He’s Got the Whole World in His Hands”. I started playing guitar as a freshman in high school. I am a pretty lousy guitar player though.
AC: What are some of your proudest moments as a musician (or in your life)?
PJ: The first time we sold out a show at Bottletree Café here in Birmingham was a great moment. Also, the time I sang at the Muscle Shoals documentary premiere up in Muscle Shoals. I got to sing “When A Man Loves a Woman” and Spooner Oldham was playing keys to my right. It doesn’t get much bigger than that in my book.
February’s Swatch of the Month illustrates a variation on Alabama Chanin’s basic reverse appliqué technique in our Anna’s Garden design. With a membership in our Swatch of the Month Club, you can try out a different technique each month. You may purchase a Swatch of the Month membership at any point in the year and will receive all swatches from previous months. Follow along on the Journal as we demonstrate some of our most popular embroidery and embellishment techniques.
This photograph shows the second installment of the year: outside reverse appliqué. View January’s swatch—basic reverse appliqué—here. (This hi-resolution photograph, for use as your computer desktop background, is available for download from our Resources page.) Outside reverse appliqué is very similar to basic reverse appliqué. The only difference between the two techniques is that outside appliqué does not leave any textile paint on the fabric.
Each Swatch of the Month kit comes ready-to-sew with all of the notions needed to complete the project. Just provide your own needles, pins, and scissors (or purchase an Essential Sewing Kit from our online store). Techniques and instruction can be found in Alabama Studio Sewing + Design.
Our café kitchen has been testing, developing, and tasting new items for our dessert menu. We are intent on staying true to foods that reflect our roots, incorporating traditional Southern elements into decadent dishes.
Moon pies are treats that fit the criteria of being both definitively Southern and decadent. For those who have not yet had the pleasure of experiencing one, a moon pie is a sandwich cookie consisting of two layers of a soft graham cookie, a marshmallow filling, and a flavored coating, typically chocolate.
The first Moon Pies were made by the Chattanooga Bakery in 1917 and were based upon requests from hungry coal miners. When a Chattanooga Bakery salesman visited a company store that catered to coal miners, the miners told him they wanted something solid and filling, because they often didn’t get time for a full lunch. When the salesman asked them how big the snack should be, a miner framed his hands around the moon hanging in the sky and said, “About that big.”
Newsletter #13 showcases many new additions to the Alabama Chanin website, including our new collection, our machine-made line A. Chanin, and our online Lookbook for a close-up view at styling details.
Read about our growing family of businesses and save on Natalie’s Hand-Embellishing Knit Fabric class on Craftsy.com.
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xoNatalie and all of us @ Alabama Chanin