DIY MAGDALENA FITTED CARDIGAN

DIY MAGDALENA FITTED CARDIGAN

This Cardigan is a modified version of our Casual T-shirt Top from Alabama Studio Sewing + DesignWe’ve created the cardigan simply by cutting our t-shirt front panel down the front to create two pieces (or alternatively, you can choose not to cut the pattern on the fold). When cut this way, it creates a cardigan or cover-up from our Casual T-Shirt pattern. Produced in a double-layer, the organic cotton jersey adds warmth but not bulk.

The kit is shown here in Black and has been produced in our backstitched reverse appliqué treatment. But, this and all DIY kits can be customized for any of our embroidery techniques or embellishments. Choose your own fabric color to go with our Variegated Black embroidery floss, or you may also design your own T-Shirt Cardigan through our Custom DIY option. When purchasing this DIY kit to work as a cardigan, you may want to choose one or two sizes larger than you would normally wear, to allow for additional layering room.

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COLLARDS & CARBONARA

COLLARDS & CARBONARA

Vino or Moonshine? Both, please. Memphis chefs, Andrew Ticer and Michael Hudman’s new cookbook, Collards and Carbonara: Southern Cooking, Italian Roots published by Olive Press, showcases their distinctly Southern-Italian dishes—or is that distinctly Italian-Southern dishes? Either way, it’s fusion cuisine with an accent.

The two chefs and best friends opened the upscale Andrew Michael Italian Kitchen in Memphis back in 2008. After much acclaim, they opened a more casual sister restaurant, Hog & Hominy, right across the street in 2012. The two attended culinary school together in Charleston, South Carolina, and refined their skills in Italy. They compare their partnership to the dynamic of being in a band; they feed off one another for ideas and are always discovering inspiration together. The cookbook is a manifesto of sorts that establishes the greatness of duplicity in heritage cooking. At the root of their success is the fact that they simply love to play and work and learn and cook together. They share their stories revealing the secret to their success and the gospel of food according to these good Italian boys.

Each dish represents a new discovery and a step on their culinary pathway. The funky fusion dishes are as beautiful as they are humble. Warm pig’s ear salad with pears and Gorgonzola, fried green tomatoes with blue crab and bacon jam, gnocchi with caramelized fennel and corn; the pairings may seem unusual, but the flavors make sense together. Recipes for basic dishes like their famous boiled peanuts and pizza dough each have unlikely nuances that bring Italian and Southern American cuisines together.

COLLARDS & CARBONARA

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NEWSLETTER #24

Newsletter #24

In Newsletter #24, we announce anticipated, upcoming events for 2015. Our Makeshift/Friends of the Cafe Dinner series and Two-Hour Business Workshop  at The Factory on March 5th and 6th will feature Ari Weinzweig, co-founder and CEO of Zingerman’s Community of Businesses in Ann Arbor, Michigan. The dinner celebrates slow, sustainable, and inventive food, joined with Alabama Chanin’s ongoing conversations on craft, design, food, making, and community. During the business workshop, Ari will share his business experience and the approach to business that led to Zingerman’s success, including their unique business model, as well as the challenges all business owners and organizations inevitably face.

And this summer, we will host our second annual Classic Sewing Weekend at Blackberry Farm in Walland, Tennessee, beginning June 25th. Work with Natalie and the Alabama Chanin team to create a custom garment or project of your choice. The weekend includes instruction, materials, and delicious Blackberry Farm cuisine.

The Factory Store and Café are now open every Saturday. Stop by for brunch from 11:00am – 2:00pm, and visit our flagship store from 10:00am – 4:00pm.

We invite you to join our mailing list to receive our monthly newsletter and keep up with new products, workshops, events at The Factory, and stories featured on our Journal.

Update your mailing subscription to include the newsletter here.

xoNatalie and all of us @ Alabama Chanin

WORN STORIES

WORN STORIES

During Makeshift 2012, we dedicated a portion of one event to “Worn Stories,” a concept defined and documented by Emily Spivack that explores the stories and emotional attachments surrounding our clothing. Jessamyn Hatcher introduced us to Emily and her work about the relationships we create with our garments and the rich memories we associate with our clothes. Those memories are certainly why we hold on to items long out of fashion, in sizes we will never wear again. The clothing is a physical representation of our emotional scrapbook.

Spivack’s recent book, also titled Worn Stories, is moving and relatable—and earned it’s way to the New York Times’ Bestseller List. In it, she collects over sixty clothing-inspired remembrances from famous faces and everyday people; each was asked to describe the most meaningful item of clothing in their closet—and the stories that surround them.

Worn Stories is meant not only to unearth memories through storytelling, but also to offer intimate glimpses into the lives, memories, and psyches of the tellers. It also prompts readers to delve into their own closets and consider the role clothing plays in their own lives. The book and website together amount to an extensive catalog of oral and written histories, all surrounding garments.

WORN STORIES

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THE FACTORY | THIS WEEK 1.5.2015 – 1.10.2015

THE FACTORY | THIS WEEK 1.5.2015 – 1.10.2015

Year’s end is neither an end nor a beginning but a going on, with all the wisdom that experience can instill in us.” – Hal Borland

Here is what we have going on this week, Monday, January 5 – Saturday, January 10:

STORE
Thank you to everyone who supported us during our annual Inventory Sale. We are still packing boxes, and the goodies should be on the way to their new homes in the coming week.

Join us on Monday, January 5 for First Mondays @ The Factory. Come and connect with fellow sewers and share inspiration while working on your latest project.

Visit our pop-up store at Billy Reid Austin to receive 30% off your purchase through Sunday, January 4. Please note that workshops and HEATH Ceramics are excluded from the sale.

Our One-Day Sewing Workshop will take place in our Pop-Up Store inside the Billy Reid shop in Austin, Texas. Work with Natalie Chanin to create a hand-sewn project from a selection of kits available from our Studio Book Series. There will also be discussion of the physics of sewing, reverse appliqué, garment construction, and an overview of other Alabama Chanin techniques. Register here or contact workshops (at) alabamachanin.com for more information.

Store Hours
Monday – Friday, 9:00am – 5:00pm; Saturday, 10:00am – 4:00pm

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 our fresh, seasonal offerings. This week features items like our customer-favorite Petite Homemade Meatloaf, as well as our new Sweet Potato Risotto.

Also, don’t forget to check out our ready-to-go items like fresh ciabatta bread, egg salad, pimento cheese, and our soup of the day.

Café Hours
Monday – Friday, 11:00am – 2:00pm; Saturday, 11:00am – 2:00pm
*Lunch service begins at 11:00am, but coffee and snacks are available all day.

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SATURDAY BRUNCH + THE WEEK IN REVIEW

SATURDAY BRUNCH + THE WEEK IN REVIEW

Join us tomorrow, January 3rd, for 2015′s first Saturday Brunch at The Factory Café. This week features a special New Year’s edition of The Factory Benedict made with pimento cheese cornbread, collards, bacon, poached eggs, Tabasco hollandaise sauce, and topped with fried black-eyed peas. As always, we will have a selection of seasonal choices that highlight products from local and regional farms and purveyors.

View our Saturday menu here or check below.

Saturday Store Hours: 10am – 4pm
Café Hours: 11am – 2pm

The Factory Store + Café
462 Lane Drive
Florence, Alabama, 35630

Call us: +1.256.760.1090 or email office (at) alabamachanin.com

THE WEEK IN REVIEW
Last week we held our annual Inventory Sale at The Factory, where savings grew daily and many of our most popular offerings reached discounts of 70%. These discounts will continue in-store through tomorrow, Saturday, January 3rd at The Factory. If you missed out on the online Inventory Sale, don’t fret—we will continue to offer special discounts, events, and promotions throughout the year. Follow our Journal for updates on upcoming sales and specials.

And (if you are out that way) don’t forget to visit our pop-up shop at Billy Reid in Austin, Texas, for continued savings:
Alabama Chanin Pop-up Shop @ Billy Reid Austin, 1122 W 6th Street, Austin, Texas 78703

On Monday we looked back at some of our highlights of 2014. All of these accomplishments could not have been possible without our entire Alabama Chanin team – and you. We are grateful, one-and-all.

If a picture is worth a thousand words, then our Instagram will tell you more about the past year than we can write. Look back at our 2014 here: The Year in Instagram.

And, although New Year’s Eve fell in the middle of the week, we’d like to think that we’ve accomplished enough in 2014 to continue celebrating right through the weekend (thanks to Jesse Goldstein–our newest contributor to the Journal).

Thank you to everyone who made this journey with us.
Happy 2015.

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BUBBLES X 8

BUBBLES X 8

In anticipation of upcoming holiday celebrations, we asked Jesse Goldstein, our cocktail contributor, to come up with a couple of new twists on classic sparkling cocktails. Celebrate responsibly and come back for more great cocktail recipes in the new year.

I’ve often said that it’s a shame sparkling wine seems to be reserved for special occasions. Gone are the days that the only options at your local wine shop are cheap, sweet bubbles or expensive French Champagne. These days you can find many amazing (and affordable) varieties of Italian Prosecco, Spanish Cava and California sparklings. Even better, you can also find outstanding rosé varieties, which often have more depth and flavor than their white counterparts.

But just because you’ve got a good bottle of bubbly does not mean there’s no room for improvement. Adding a splash of cordial or a special garnish turns up the flavor of your bubbles and makes it more memorable and delicious for your guests.

Here are a few of my personal favorites.

PROSECCO PUNCH

1 bottle chilled rosé Prosecco
6 cherries (pitted and frozen)
6 ounces pineapple juice
2 ounces brandy
1 ounces Cointreau or Grand Marnier

If using fresh cherries, freeze them first. This helps break down the cellular structure of the fruit and makes for better flavor absorption. Place the frozen cherries in a small jar with the pineapple juice, brandy, and Cointreau. Seal and refrigerate overnight. When ready to serve, mix with the bottle of chilled rosé Prosecco, reserving the cherries to drop into each glass as a garnish.

BUBBLES X 8

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THE YEAR IN INSTAGRAM

THE YEAR IN INSTAGRAM

2014 has been another year of making, learning, and growing. Thank you for the love and support you show us each and every day.

Have a wonderfully happy New Year.

THE YEAR IN INSTAGRAM

P.S. Follow our journey on InstagramFacebookTwitter, and Pinterest to see what new and exciting things 2015 holds for us.

2014: THE YEAR IN REVIEW

The Year in Review

With 2014 coming to a close and a brand new year upon us, it is time to reflect on all we’ve accomplished—slow in design, but rapid in growth—during the past year. But first and foremost, we want to thank each and every single one of our supporters, friends, collaborators, partners, and everyone who has made 2014 the success that it has been. Without you, none of this would be possible.

Organic Cotton

No feat was as challenging—or as rewarding—as our organic Alabama cotton adventure. From a seedling of an idea to the harvest of pillowcases full of beautiful, white cotton, the success of this project is one of our proudest achievements. Not only were we able to physically see the fruits of our labor, we were also able to see the rewards of sticking to our ideals: sustainability, community, education, open-source sharing, and transparency in method.

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