SEPTEMBER PLAYLIST 2014: GREAT PEACOCK

SEPTEMBER PLAYLIST 2014: GREAT PEACOCK

Nashville-based duo Great Peacock, formed by Alabama native Blount Floyd and Mississippi-born Andrew Nelson, combine rock and roll guitars with country influences and a heavy dose of harmony. The result is what Nelson calls “pop, with folk tendencies.” In the past year, they have tackled a heavy touring schedule, making appearances on Paste’s South by Southwest stage, PBS’ Bluegrass Underground, and Music City Roots. Blount put together this playlist, inspired by the hours spent in their touring van and it includes some of their most listened-to songs. He laughed, “These are some of the songs we jam out to while chasing the rock-and-roll dragon.”

Name(s): Blount Floyd and Andrew Nelson
Band: Great Peacock
Instrument(s) you play: BF – vocals, acoustic git-fiddle, keyboard, drums and percussion; AN – vocals and guitar
Place of Birth/Hometowns: BF – Dothan, Alabama; AN – Floewood, Mississippi
Presently residing: Nashville, Tennessee

AC: When did you start playing music?

AN: I started playing when I was about 15.
BF: I started playing fiddle around age 10 and my parents have some horrible home videos of me wearing a Garth Brooks-style western shirt, squeaking away something awful. I started playing guitar around the 8th grade.

AC: What are some of your proudest moments as a musician (or in your life)?

BF: Playing Bluegrass Underground was a pretty surreal experience.
AN: Every time I write a new song that won’t get out of my head. There’s the same excitement and pride that follows every time. It’s the ultimate drug.

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NEW DIY COLLECTION

NEW DIY COLLECTION

Beginning today, we launch our new DIY Sewing Kit collection. These DIY collections are designed and sold in the same manner as our ready-to-wear collection—created through seasonal inspirations and focusing on garments and patterns that we love. Some pieces are designed in conjunction with our current Alabama Chanin collection; others are top customer picks and our own long-standing favorites.

Going forward, all of our DIY Sewing Kits will be introduced seasonally. Some old favorites will be transitioned out, while new designs will appear. Every new DIY Kit can be personalized to fit your desired embellishment or embroidery choices—so your kit of choice can be worked in any of our techniques. Of course, if we are not currently offering a DIY kit that you want, you may create your own custom DIY Kit design by mixing and matching any of our body styles, stencils, embroidery techniques, and color choices. For more information on how to design your own, view our guide here.

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HISTORY OF DEVILED EGGS (+ A RECIPE)

HISTORY OF DEVILED EGGS (+ A RECIPE)

It takes a special kind of food to require it’s own specific food transportation system. Anyone who has ever attempted to serve – and certainly travel with – deviled eggs knows that eggs resting on an ordinary plate will end up smashed, flattened, or in the floor. I personally have at least 3 different deviled egg plates – one plastic, one ceramic, and a “fancy” glass one for special events. As a child, I would rush to the buffet table at every church dinner to get the biggest egg. As an adult, I ration out only one on my Thanksgiving dinner plate, but have been known to sneak extras when no one is looking.

My grandmother’s were always my favorite growing up, perhaps because they were made with dill pickle relish and an extra spoonful of mayonnaise. I avoided my aunt’s because she made her eggs with sweet pickles, which I strongly disliked. Our neighbor (who called them “angel eggs” to avoid association with wickedness) topped her eggs with paprika, which seemed elegant, colorful, and exciting. But—at heart—the deviled egg itself is not particularly fancy and has many incarnations. These days, I like them all.

The basic deviled egg is hard boiled, shelled, and halved. Each half is filled with a scoop of the hard-boiled yolk mixed with ingredients like mayonnaise, mustard, and pickle relish and served cold. Each family seems to have their own variation that might include vinegar, paprika, chili powder, or even kimchi or Sriracha chili sauce.

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THE FACTORY | THIS WEEK 9.15.2014 – 9.19.2014

THE FACTORY | THIS WEEK 9.15.2014 - 9.19.2014

“It is wonderful how much may be done if we are always doing.” – Thomas Jefferson

Here is what we have going on this week, Monday, September 15 – Friday, September 19:

STORE

Join us for First & Third Mondays in our newly expanded studio space, to work on your latest sewing project in the company of other sewers.  Coffee, tea, and light breakfast will be available for purchase from the Factory Café.

Spaces are still available for the Two Hour Workshop here at The Factory on September 19th.  For more information contact workshops@alabamachanin.com.

While you’re here at The Factory, see “Making Pictures: Three for a Dime”- a collaborative exhibition between Alabama Chanin, artist Maxine Payne, and Phillip March Jones of Institute 193.

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
Join us for lunch at The Factory Café this week and enjoy a new menu every day.

Also, don’t forget to take a look in our cooler—fully stocked with homemade ready-to-go items like egg salad, pimento cheese, and our roasted tomato soup.

Café Hours
Monday – Friday, 11:00am – 3:00pm
*Lunch service begins at 11:00am, but coffee and snacks are available all day.

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THE HEART: MAGGIE CRISLER

THE HEART: MAGGIE CRISLER

Over the last several years, The Factory has expanded in leaps and bounds and the Alabama Chanin team has grown to keep in-step. Working in a creative industry, it takes a while to find the perfect mix; some people must be true creatives, while other jobs require a tactical mind. It is special when you find someone with both a free-spirited artistic mind and a love of logic, puzzles, and problem solving. Luckily, we found just that someone in Maggie Crisler.

Maggie works as a graphic designer, but also has a hand in managing inventory and works in the dye house. (See: a Jill-of-all-trades.) She came to us, as do many of our team members, through word of mouth. Back in 2012, our Director of Design, Olivia Sherif, mentioned to friends that we were looking for someone with a flexible schedule and some fabric cutting and sewing experience to work part time in our production department. Maggie volunteered herself and began working for us just before Christmas of that year. Her talents for illustrations and graphic design became quickly evident, so she was promoted to a full-time member of our media team.

THE HEART: MAGGIE CRISLER

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ANNA MARIA HORNER KNITS

ANNA MARIA HORNER KNITS

Our longtime friend and collaborator Anna Maria Horner has created a new line of knit jersey fabric – Anna Maria Knits. On my recent visit to Nashville for Anna Maria’s newest venture, Craft South, we hosted a joint workshop that focused on combining machine and hand techniques with both Alabama Chanin and Anna Maria Horner knits.  Before Craft South, we got a sneak peek and explored what might come of applying our techniques to the colorful designs.

Her 100% cotton interlock fabric is available in 5 prints with 3 different colorways each, for a total of 15 different pieces. When planning these new textiles, Anna Maria opted for a knit she felt would work well with a sewing machine, in addition to hand stitching. Those who love texture and pattern can experiment with combining our Alabama Chanin stencil designs and techniques with these patterned knits.

ANNA MARIA HORNER KNITS
Alabama Chanin Cotton Jersey in Peacock with Sealing Wax Knit as Reverse Applique backing using our new Large Polka Dot stencil

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SUMMER’S LAST PEACHES (+ A COCKTAIL)

SUMMER'S LAST PEACHES (+ A COCKTAIL)

The last day of summer is officially September 22nd, but Maggie started back to school weeks ago. As the long days wind down, we must begrudgingly say farewell to peach season. This year, I found myself with an abundance of peaches throughout the summer. Whenever I swiped the last one from the counter to eat in my oatmeal, another batch would show up on my doorstep. Into the house that bag would come. The moment of anticipation and joy of standing over the kitchen sink—house perfectly silent—and biting into the soft flesh, savoring the moment as juice runs down my arm…for me, this is the essence of summer.

All peach lovers know that peaches develop their sweetness and flavor while on the tree. Once they are picked, they just get softer and juicier. Stay away from peaches that are firm and look for those who yield slightly to gentle pressure. To test firmness, don’t poke the fruit with your fingertip; hold the peach in your whole hand and squeeze gently. Peaches that are green around the stem are not yet ripe; shriveled skin means the fruit is too old. The best test for a peach’s flavor is its smell; a peach will taste almost exactly how it smells.

You can store firm peaches at room temperature. Once they begin to turn soft, put them in the crisper drawer of your refrigerator and plan to eat them soon. If you find yourself with too many peaches, you can freeze them (peeled and sliced) and keep them for up to 6 months.

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(RE)INTRODUCING ALABAMA CHANIN INDIGO

INTRODUCING-ALABAMA-CHANIN-INDIGO

Indigo—a celebration of our natural dye house at The Factory in Florence.

This collection includes updated classic styles, available in a range of shades from Light to Dark Indigo and Blue Grey. View our  permanent staples—available year-round—alongside a revolving selection of one-of-a-kind, limited-edition pieces we love.

Check back regularly for more hand-dyed goodness.

THREE FOR A DIME: BUTCH ANTHONY

THREE FOR A DIME: BUTCH ANTHONY

We’ve written about Maxine Payne’s book, Making Pictures: Three For a Dime, which highlights the work of a family of itinerant photographers – the Massengills. We were inspired by this catalog of the family’s work and incorporated those thoughts and feelings into our most recent collection. Alabama Chanin, in collaboration with Maxine Payne and contributor Phillip March Jones, has invited a number of different artists, writers, musicians, chefs, and creative types to offer up their own interpretations of the Massengill photographs in a series of posts for the Journal. The posts give voice to the images of the often-anonymous figures that appear in the photographs. For this particular entry, we invited Butch Anthony tointertwangle a series of Massengill photographs.

THREE FOR A DIME: BUTCH ANTHONY

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