Tag Archives: Books

NEVER A PAL LIKE MOM (AND ROSANNE CASH)

NEVER A PAL LIKE MOTHERDust-to-to-Digital is a unique recording company that serves to combine rare recordings with historical images and descriptive texts, resulting in cultural artifacts. We have previously written about several of their collections that resonate so well with our brand. We believe in preserving traditions, and Dust-to-Digital truly speaks to that with their historically rich albums. We revisit one of their books, Never A Pal Like Mother: Vintage Songs & Photographs of the One Who’s Always True, for Mother’s Day.

NEVER A PAL LIKE MOTHER

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#FASHION

ALABAMA CHANIN – #FASHION

Like the rest of the world, the fashion industry has widely utilized Instagram (the photo sharing app with over 300 million users) to share insider glimpses into brands and lives, highlight the creative process, and find simple ways to connect to followers. Brands and consumers are sharing personal, visual “moments” in their lives (of course, perfectly oriented and filtered). In celebration of this relationship between the fashion industry and social media users, the Council of Fashion Designers of America (CFDA) released their newest book, titled Designers on Instagram: #Fashion.

The book includes photos from CFDA designers (including Alabama Chanin), hand selected by the council and separated into five chapters, categorized by hashtags: #BehindtheSeams, #Selfies, #Inspiration, #Fashion, and #TBT (aka “Throwback Thursday,” for the uninitiated).

The colorful hardbound release is appropriately square shaped, like all Instagram photos. We think it’s a beautiful volume; the photos make you feel like a fashion insider, even if you are on your couch eating popcorn in your pajamas (no comment) or dressing a seven-year-old for school (or at least trying to dress a seven-year-old).

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LAUNCHING ALABAMA STUDIO SEWING PATTERNS

LAUNCHING ALABAMA STUDIO SEWING PATTERNS

Last Thursday we started shipping our newest book, Alabama Studio Sewing Patterns.  Stacks of books around the office moved quickly into boxes and off into the hands of readers.  Thank you for all your sweet notes of praise and excitement.  We find it equally exciting to move on to this next chapter.

Look for our post tomorrow on “How To Print a Pattern,” fresh DIY Kits—inspired by the new book—launch on Thursday, Friday our updated Resources page arrives with a new downloadable garment pattern and improved stencil design PDFs, and look for our (first-round) blog tour over the coming weeks, featuring Heather Ross, Anna Maria HornerKristine Vejar, Amy Herzog, Joelle Hoverson, and Amy Butler (in no particular order).

Once you’ve had the chance to open your box and digest the contents, let us know what you think. Looking forward to hearing from each and every one of you…

xoNatalie

LAUNCHING ALABAMA STUDIO SEWING PATTERNS

 

POWERS OF TEN

In our week-long profile of designers Charles and Ray Eames, we studied their design aesthetic and philosophy and talked about the various media they used to forward those philosophies. They made hundreds of explorations into film, for varied purposes. Produced in 1977, Powers of Ten is perhaps their best-known film—and includes a book version. In it, the Eamses utilized the system of exponential powers to demonstrate the importance of scale.

The premise of the film is simple, though its scope is wide: a narrator—physicist Philip Morrison—guides the viewer on a journey that begins with an overhead shot of a couple in a park. The camera then pans back to see what a ten-meter distance looks like, then 100 meters, then 1,000 meters. Every 10 seconds, the viewer’s distance from the initial scene of the couple is magnified tenfold. We expand to the point of 100 million light years from Earth, a field of view of 1024 meters—the size of the observable universe.

ALABAMA CHANIN – POWERS OF TEN

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SHOP CLASS AS SOULCRAFT

SHOP CLASS AS SOULCRAFT

On May 21,2009, Matthew B. Crawford published an article in The New York Times Magazine titled, “The Case for Working With Your Hands.” Later that month, Shop Class as Soulcraft: An Inquiry Into the Value of Work arrived on my desk at work.

Three paragraphs down in the New York Times piece, Crawford describes our situation:

“High-school shop-class programs were widely dismantled in the 1990s as educators prepared students to become “knowledge workers.” The imperative of the last 20 years to round up every warm body and send it to college, then to the cubicle, was tied to a vision of the future in which we somehow take leave of material reality and glide about in a pure information economy. This has not come to pass. To begin with, such work often feels more enervating than gliding. More fundamentally, now as ever, somebody has to actually do things: fix our cars, unclog our toilets, build our houses.”

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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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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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GRAVY #53: FOOD & SOCIAL JUSTICE

“Gravy is the SFA’s collection of original stories—fresh, unexpected, and thought-provoking. Like all of the SFA’s work, Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means to explore all of that, to dig into lesser-known corners of the region, complicate stereotypes, document new dynamics, and give voice to the unsung folk who grow, cook, and serve our daily meals. Gravy the print journal lands in the mailboxes of SFA members four times per year. Gravy the podcast releases a new episode every other week.” –Southern Foodways Alliance

Gravy: The Podcast is now available every second Thursday by iTunes subscription:

“Gravy, a biweekly podcast, doesn’t profile star chefs. We don’t pander to cookbook authors. We don’t narrate recipes. Gravy tells stories of people and place through food…”

Join this important conversation (and get your own copy of Gravy mailed to your door) with your Southern Foodways Alliance membership. (Membership also makes a great holiday gift—think #givingtuesday.)

The piece below, written by Catarina Passidomo, reflects this year’s Southern Foodways Alliance theme, “Who is Welcome at the Welcome Table?” and can be found on page 13 of Gravy #53. View the entire issue in digital form here.

FOOD JUSTICE

“WHY STUDY FOOD JUSTICE??
Lessons from A Post-Katrina New Orleans” by Catarina Passidomo

When I tell people that I study food, the response is usually one of curious interest. When I go on to explain that I study food justice—that is, the connections between food systems and race, class, gender, and other means of oppression—the look of curiosity changes slightly. Is that confusion? Agreement? Concern? People who experience one or multiple forms of oppression in their own lives generally nod with understanding. But for many of us, the connections between food and social justice are abstract. The interlocking systems that bring food from field or factory to fork, spoon, fingers, or chopsticks are mostly obscured from view. Or they are so familiar that we don’t notice them. But if we look closely and critically, we can begin to see through food to broader systems of oppression and dominance. This makes food a powerful tool for thinking and teaching about social justice. Continue reading

CHILDCRAFT: THE HOW AND WHY LIBRARY

CHILDCRAFT: THE HOW AND WHY LIBRARY

On a recent outing scavenging local thrift and antique stores, I stumbled upon a set of children’s encyclopedias, titled Childcraft: The How and Why Library. Although an incomplete collection, the books were in good shape and decently priced so I happily acquired the lot. (I am a known collectorhoarder, lover, gatherer—of books.)

While modern encyclopedias have existed for around three centuries, the first set aimed at children (aptly titled the Children’s Encyclopaedia) appeared in the early 1900s. The Childcraft books were first published in the 1930s, with updated versions produced throughout subsequent decades. The editions I found were copyrighted 1976, and I was particularly intrigued by the volume titled Make and Do, which is full of simple, kid-friendly crafts, including sewing projects aimed to make learning (and doing) fun.

CHILDCRAFT: THE HOW AND WHY LIBRARY

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