TASIA’S TABLE

Tasia Malakasis, owner of local fromagerie Belle Chevre, is a dear friend of Alabama Chanin. She, like so many Southern women, has never met a stranger and can spend an afternoon discussing recipes, bourbon, and the weather, with genuine ease and enthusiasm. Her big heart and zeal for life are not easily contained and show through in so many recipes in her new cookbook, Tasia’s Table.

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LUBBOCK, TEXAS

I’ve heard Lubbock called the cotton capital of the United States, if not the world, by a handful of people in the industry. Flying into Lubbock, I saw farmland that continued as far as the eye could see.  Once I landed, those fields became stretches of white that reached out to the horizon.

Today, thanks to Kelly Pepper and the Texas Organic Cotton Marketing Cooperative, I visit these fields first-hand, along with a cotton breeding facility and test nurseries. For the first time, I will meet some of the farmers who grow our organic cotton face-to-face.

I’ll have a glimpse of the hard work that (as we have learned first-hand) goes into cotton’s growth and development. I will walk through the entire process, from the field to the gins and the warehouses where it is cleaned and stored, before it travels east to the Carolinas to be spun, knit, dyed, and finally sent to our factory in Florence.

I will listen and watch and then take this information back to Alabama so we can improve our field for next year’s crop. (Yes. Next year.)

All of us at Alabama Chanin are so grateful to Kelly Pepper and the entire Texas cooperative for paving the way for the future of Alabama organic cotton.

-Erin

#ACorganic

NOTHING HAPPENS (OR HOOKED ON HANDWORK)

My first sewing project was a “picture” of a flower that I made when I was about seven. I chose green and purple ribbon for the stem and petals, respectively, and a white button for the bloom’s center, which I attached to a square of quilted light blue Swiss dot fabric – aka the sky – with long, sloppy stitches.

It’s not a masterpiece by any means, with its loose stitches, unfinished edges. But precision is supposed to be beside the point when you’re a kid learning a new skill; the fun lies in the creative process, not necessarily the finished product.

As I’ve gotten older, I’ve had a rather hard time remembering this. I’m more than a little neurotic, and a bit obsessed with perfection, whatever that means. My natural inclination to create with abandon is at permanent odds with my OCD-driven desire for unsullied excellence, and it’s not always pleasant.

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ADVANCED STYLE

There’s a cluster of Polaroids in our production office that never fail to captivate our visitors, and even though they’ve been there for the better part of a decade we still find ourselves staring. They’re so beautiful. It’s hard to look away.

Those Polaroids are from our first fashion show— 8 years ago—a cast of women assembled by the amazing Jennifer Venditti of JV8, Inc. Jennifer, a director and pioneer of selecting models whose beauty is far from typical, introduced us to a group of ladies whose poise, confidence, and style were unmistakable.

Mimi Weddell was among this incredible ensemble, a vibrant actress and New York fashion icon. She was most known for her lifetime obsession with hats. We love that her words are the introduction to Ari Seth Cohen’s book, a celebration of personal style at any age, Advanced Style:

“I can’t imagine going without a hat. The only romantic thing left in life is a hat.”

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A RECIPE FOR BBQed DRESSES

Alabama Chanin, Florence, Alabama, in collaboration with Drew Robinson, Jim ‘N Nick’s, Birmingham, Alabama

Ingredients

64 yards 100% organic cotton jersey, colors white and nude
47 spools Button Craft thread
112 yards embroidery floss
1 pound white glass beads
9 garment patterns
4 stencil designs
1 quart textile paint
24 talented embroidery artisans
27 needles
Embroidery scissors, both large and small
8 sticks hickory
Kindling
Matches
Patience

Construct garments by combining the first 10 ingredients, adding love and care. Once constructed with love and care, smoke embroidered dresses with hickory. This is the wood most commonly used for barbecue in our part of Alabama because it is the most plentiful. As luck would have it, burned hickory produces a subtle flavor and color in pork and dresses, respectively.

It made sense to us to use the same wood to smoke our homegrown garments (well, as much sense as it could make to smoke a dress, anyway).  Like a pig, dresses require a low temperature and lots of finesse.

Once you get the fire going, smoke your dresses at a temperature close to 170 degrees for about 18 hours.

Serves the Southern Foodways Alliance Symposium, 2012.

OXFORD, MISSISSIPPI

Our BBQed dresses have been carefully hung along side the stunning photographs of Landon Nordeman and the smell of barbeque fills the room. We are en route to a weekend of storytelling and out-of-this-world food (and spirits).

 

Join us tonight in Oxford, Mississippi, for Punch, Pictures, and ‘Cue Couture, as part of the Southern Foodways Alliance’s 15th Annual Symposium, Barbecue: An Exploration of Pitmasters, Places, Smoke, and Sauce.

The Powerhouse
13 South 14th Street, Oxford, Mississippi 38655

Opening reception:
October 18th from 4:00pm – 6:00pm
(The reception is free and open to the public and will feature the cocktail stylings of Greg Best from Holeman & Finch Public House in Atlanta, Georgia.)

Show runs through November 2, 2012 from 9:00am – 5:00pm each day.

Thank you to the Yoknapatawpha Arts Council, Melissa Hall, and John T. Edge for the inspiration and hard work that helped make this exhibition possible.

1006 Van Buren Avenue
Oxford, Mississippi

Thursday, October 18th: 10:00am – 5:00pm
Friday, October 19th - 20th: 9:00am – 5:00pm
Saturday, October 20th - 20th: 9:00am – 6:00pm
Sunday, October 21st: 9:00am – 2:00pm

For more information, contact: office@alabamachanin.com or Amelia Presents: +1.901.355.0311.

GRAVY #44 – PLEASANTLY LUMPY BARBECUE SAUCE

Thank you to the Southern Foodways Alliance for allowing us to share “Vinegar and Barbecue: Tales of live cultures and red herrings” by Hugh Acheson.

The perfect prelude to a barbeque infused Southern Foodways Alliance Symposium weekend. Oxford, Mississippi awaits.

xoNatalie

From Gravy #44:

In the world of barbecue, vinegar is a seasoning, a spritz, a wash—an agile épée to porcine succulence. Vinegar is a necessity when it comes to giving barbecue its glory. Good barbecue has a char, a pit-borne crust, and a rich, tender interior that yearns for that jolt of peppery vinegar.

I will not speak to the Mendoza Line of barbecue sauce, where vinegar yields to sweetness. I will not debate the merits of mustard or tomato, for the sauce I will share with you has both, but neither is dominant. I will not regale you with arguments about how whole is better than finely chopped. Or how ribs pale in comparison to brisket. Or how I think baby back ribs are a red herring, a cut sucked into vacuum bags in the deep recesses of a factory in China to be sold many moons later at a chain restaurant in the suburbs of Hoboken. I will tell you of the sauce I love.

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ORGANIC COTTON + BARBEQUE PICKING

We can’t thank everyone enough for coming out to the field on Saturday to help pick (and celebrate) our organic cotton. The skies were blue; the fields were alive with eager hands; we were standing in high cotton.

Thank you to Katherine at Eggton for this beautiful film about our day.

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BBQED DRESSES

BBQ, Barbeque, Bar-B-Que, Bar-B-Q.  However you spell it, we are awash in this delicious madness here in North Alabama.  Mention barbeque and you will have an instant conversation starter: “Mustard based sauce!” “Are you kidding me? No way! Ketchup!” “What!  Please don’t tell me you are putting mayonnaise on that meat?” These are the ingredients that can bring men and women alike to heated discussion. We have spent the last few weeks preparing for an exhibition celebrating the Southern Foodways Alliance’s 15th Annual Symposium, entitled Barbecue: An Exploration of Pitmasters, Places, Smoke, and Sauce.

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