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 barbecue 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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ALABAMA CHANIN AND BILLY REID COTTON PICKING PARTY + FIELD DAY

Tomorrow, we will meet at the cotton field with friends, colleagues, family, and community to harvest our cotton. This harvest marks an exciting moment for us in our efforts to grow a sustainable and chemical-free crop.

We intended this project as our “test field”. It has allowed us to learn more about the beautiful white fiber, the hardships of farming, and the difference organic makes. Uncertain of whether or not the Alabama soil and climate would be suitable for our cottonseed varieties, the bolls are evidence of a successful yield. We are currently waiting for staple length test results to see if the fibers can be spun into yarn, which will then be knit into jersey fabric. Continue reading

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DIY THURSDAY: GUY LAROCHE

Today, for DIY Thursday, we are featuring a Guy Laroche pattern from Vogue Designer Patterns constructed in the Alabama Chanin style. I never had the chance to meet Guy Laroche, nor have I met the house’s current artistic director, Marcel Marongiu, but I admire their focus on impeccable tailoring. Laroche’s collections once featured billowing empire line dresses; the pattern that we chose to adapt combines the flowing nature of those garments with their famous tailoring skills.

Because this garment was dressier than some of our other Vogue Pattern adaptations, we only made a basic version. We think it is spectacular without embellishment. However, it would be gorgeous with some beading around the neckline or the hem. Either way, this dress is perfect for any upcoming holiday parties.

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JOHN T. EDGE’S THE TRUCK FOOD COOKBOOK + A Q&A

As John T. Edge explains in his new book, The Truck Food Cookbook, (which we mentioned here) the food truck phenomenon that has swept the country over the past several years has been exciting to watch. Citizens of many American cities are challenging the regulations placed on food truck vendors in an effort to make streetscapes more alluring and encourage the street food movement. (Note: A simple Google search reveals an ongoing–sometimes heated–dispute between cities and food truck owners.)

Food trucks are practical on several fronts when considering the state of our economy – they offer value-driven meals and are relatively inexpensive start-ups.  Plus, our current society has become accustomed to eating on the go, which has also contributed to the movement. Rather than venturing into fine-dining ambitions, young chefs have opted “to dish the culinary equivalent of the Great American Novel from retrofitted taco trucks.” Immigrants are using the mobile meals approach to showcase their native cuisine. Consumers have begun to blend a demand for “quick access food” with a desire for “honest and delicious food,” and street food has answered the call on both fronts.

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“AS LONG AS I CAN SEE, I’LL BE TRYING TO THREAD THAT NEEDLE.”

Recently, I had the opportunity to visit the Frist Center for the Visual Arts in Nashville, Tennessee, to view “Creation Story: Gee’s Bend Quilts and the Art of Thornton Dial.” I spent forever moving from one quilt to the next – leaning as closely in as I could without being reprimanded. No matter how many times you see those beautiful pieces, they never fail to amaze and inspire. The quilts, while spectacular, were meant for everyday use and were made with whatever materials were available. The personal stories associated with each quilt drove that point home. Each was described by the maker in simple terms and plain language, as if what they produced was no big deal, as though anyone could do it. I was particularly taken by the quilts of Missouri Pettway, both intricate and simple in their constructions. One quilt, made from her husband’s work clothes, demonstrated the love that went into each and every one of these works of art. I felt a lump rise in my throat as I read the description, as told by the quilter’s daughter, Arlonzia:

“It was when Daddy died. I was about seventeen, eighteen. He stayed sick about eight months and passed on. Mama say, ‘I going to take his work clothes, shape them into a quilt to remember him, and cover up under it for love.’ She take his old pants legs and shirttails, take all the clothes he had, just enough to make that quilt, and I helped her tore them up. Bottom of the pants is narrow, top is wide, and she had me to cutting the top part out and shape them up in even strips.” Continue reading

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THE HEART: MADE IN AMERICA

This week our Alabama Chanin fitted dress was included (ON SALE!) for the Chris Brown curated Made Collection titled “EXPLORE  AMERICA.” If you aren’t yet familiar with the Made collection, it is worth the time to create an account and browse their site.  The company, started by Dave Schiff, Scott Prindle, and John Kieselhorst is a self-titled “movement” with an amazing mission.

The company and their simple (fantastic) idea was recently covered by the New York Times:

“The old ‘Buy American’ is get something lousy and pay more,” said Mr. Schiff, 45. Now “it’s a premium product.” All of this touches on what brand changers Partners & Spade called the “Rebranding of America.”  Alex Williams in the New York Times writes:  “Style bloggers were among the early adopters. “ ‘Made in U.S.A.’ has gone through a rebranding of sorts,” said Michael Williams, whose popular men’s style blog, A Continuous Lean, has become an online clubhouse for devotees of American-made heritage labels like Red Wing Shoes and Filson.”

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