Sass Brown’s ReFashioned: Cutting Edge Clothing From Upcycled Materials, is the second in a series focusing on the eco-fashion movement. Previously, in Eco Fashion, she examined designers and labels (including Alabama Chanin) practicing sustainability in the fashion industry. In ReFashioned, she features 46 international designers who create using recycled and upcycled textiles. The result is a stunning volume of forward-thinking design that also opens a discussion on the current state of fashion and its many wasteful practices.
Sass is one of the most knowledgeable and thoughtful voices in the eco-fashion movement. She considers herself a fashion activist, writing, “As a designer and writer, I like to tell the stories around our clothes, to help revive our material connection to our clothing.” She says, “It became equally important for me to reveal the hidden price tag of fast fashion, as a means to promote conscious consumerism.”
At Alabama Chanin, we believe DIY projects are integral to sharing creativity and promoting sustainable heirloom-worthy pieces. Bibliocraft: A Modern Crafter’s Guide to Using Library Resources to Jumpstart Creative Projects is a great guide to DIY crafts that utilize a range of library resources for inspiration. Written by rare book librarian Jessica Pigza, this book contains over 20 unique projects and crafts for your home, including the Cyanotype Throw, designed by the Alabama Chanin team.
Pigza walks readers through different types of libraries, collections, and other resources that can foster motivation and provide ideas for the curious and creative. The book shows you how to find the right library for you and also provides information on digital libraries and an array of library catalogs. To get you started on your project, there are lists of recommended library collections from general visual resources to performing arts and film. The book is an informative and inspiring guide for learning about new resources and turning to libraries for discovery. There is something different and special about holding an actual, physical book in your hand that continues to draw me toward libraries. As a designer I find escape within library walls, and as a business owner I find critical information that has helped me grow into who I am as an entrepreneur.
The tote bag has almost completely replaced all other sorts of bags in my house. I have different types of bags for different purposes. There are organic canvas totes in a variety of sizes for trips to the grocery store and for holding my laptop and supplies as they are ferried between my home and office, plus smaller bags to keep Maggie’s school supplies and lunch in one place as we travel between home and school. Hers are clearly marked in case they wander off somewhere. I have wicker market baskets to hold large, heavy loads from the farmer’s market and a sizeable leather tote for when I need to carry an arm’s load of items to an event.
The tote bag has been described as the new “purse” by Style.com, Vogue, and the likes. And as the desire for sustainable living increases, the increased usage of the tote bag, particularly in place of plastic shopping bags or other disposable carrier bags, is a more than welcome sight.
For several years now, Alabama Chanin has drawn ideals from the Slow Food movement (Slow Design is rooted in the tenets of the movement)—a philosophy we share with Blackberry Farm. We are currently featuring some of their goods and recipes on our café menu and are excited to be holding a Weekend Away Workshop there this June.
A few years ago, Sam Beall, proprietor of Blackberry Farm, wrote a cookbook that he hoped would reflect what he and others involved at Blackberry Farm experience every day and that would inspire readers to not only enjoy the recipes born from the Farm but encourage them to “savor [their] own region, meal by meal.”
This month, we are featuring Blackberry Farm and Chef Joseph Lenn as part of our ongoing Chef Series here at The Factory. As promised, we are sharing our favorite recipes with you; this week, a twist on a simple spring salad.
From The Foothills Cuisine of Blackberry Farm, page 121:
“When the garden and farmer’s markets are overflowing with zucchini, it’s time for this salad, which pairs lovely long threads of sweet raw zucchini with a creamy yet light dressing and Blackberry’s twist on Italian frico, made with our own Singing Brook cheese (Pecerino Toscano is a very appropriate substitute).”
The café is serving Blackberry Farm’s Zucchini Caesar Salad alongside our Quiche Lorraine and local greens. Stop by The Factory Café this week and explore our menu, or recreate the tasty dish yourself.
Short Stack is a beautiful series of small-format, hand-bound publications that are half cookbook, half food magazine. Each 4 1/2” x 7 1/2” edition is inspired by a single ingredient and written by an array of chefs, cookbook authors, and food writers. To sum it up, Short Stack Editions are a food-lovers’ pocket-sized dream—and are as functional as they are collectible. (Our staff has been poring over the volumes since their arrival at The Factory.)
“In visual perception a color is almost never seen as it really is – as it physically is. This fact makes color the most relative medium in art.” –Josef Albers
Color, as we see it, results from our eyes and brains working together to make sense of the light around us. Since as early as the 15th century, artists and philosophers alike have tried to understand how this works and create a unified approach to color – a color theory – to understand how colors complement or contrast with each other and why they rouse our emotions and influence our decisions.
Essentially, color theory, like the interaction between our eyes and brains, helps us make sense of what we “see.” Perhaps one of the most influential color theorists was artist and educator Josef Albers, who published Interaction of Color in 1963. A tome of a book on color theory, it was made for interaction, to be pored over and actively, even emotionally, involve students as they learned Albers’ philosophy of color.
Illustrator and author Maira Kalman has long been a personal hero of mine. She visited The Factory a couple of years ago, along with Rosanne Cash and Gael Towey, for a two-day sewing workshop and some adventure. It was then that I learned Maira is not only a talented illustrator, but also an avid embroidery expert. I love everything she creates (but especially her drawings and unique storytelling perspective), and am happy to call her my friend.
In her book And the Pursuit of Happiness, Maira explores American democracy and its workings. Originally published as a 12-part online series for the New York Times, this complete bound volume tells the colorfully illustrated and hand-lettered history of America.
My love of books is no secret. I still have a decades-old public library card, probably obtained when I was about 8 or 9, printed on card stock and housed in a small, paper envelope. It was one of my most prized possessions as a child. Today’s library cards can be scanned and swiped, but obtaining one is still an important rite of passage for so many.
In the past, we’ve explored the emotional responses that a love for books and for libraries can elicit from anyone who shares that same admiration. Our local library, the Florence-Lauderdale Public Library, is a wonderful example of how a brick and mortar building can grow into a community of sorts, adapting to meet the needs of the public at-large, and embracing new technologies while reinforcing the importance of learning. This library, like many modern public libraries, has special initiatives geared toward younger children and teens, but also has a strong local history and genealogical research team. They are creating interactive experiences for the community through classes, meet-ups, and year-round programs. I am proud to see what an important part of our community the public library remains.
The Momofuku restaurant group started up in 2004 as a postage stamp-sized ramen noodle bar in New York City’s East Village. It garnered a following rather quickly for the innovative ramen dishes and simple, but incredibly addictive, pork buns. At the helms of chef-owner David Chang, Momofuku steadily grew over the years to include numerous branches and locations in New York and Toronto, such as Ssäm Bar, Noodle Bar, Momofuku Ko, Ma Pêche, and Milk Bar.
Momofuku Milk Bar, which opened in 2008, was the group’s long awaited ode to classic, sugary concoctions. Headed by Christina Tosi, Milk Bar offered a menu that consisted of familiar sounding sweet treats cleverly graced with the creative edge the brand had come to be known for. Cornflakes were steeped in milk and sweetened to make cereal milk soft serve, and were mixed into cookie dough with marshmallows and chocolate chips to create a rewarding cookie with an extra crunchy, sweet and salty flavor.