Tag Archives: Collaboration

SUSTAINABLE COLLABORATION: HEATH CERAMICS

Alabama Chanin - The Factory Store + Cafe - Photographer Rinne Allen (86)

It’s no secret that we at Alabama Chanin have long been admirers of Heath Ceramics – their work, their approach to responsible manufacturing, and their embrace of beautiful, sustainable design sets them apart from so many companies today. We have also been honored (and excited) to collaborate with them on several projects, including a line of dinnerware, the MAKESHIFT conversations, and most recently, two clocks designed to celebrate the 10 year ownership of the company by friends Cathy Bailey and Robin Petrovic.

Edith Heath originally founded Heath Ceramics in Sausalito, California, in 1948. She was an accomplished ceramist who cared deeply for the craft and believed in the importance of using quality materials. She grew up in rural Iowa during the Great Depression, which made her a natural conservator. In the late 1930s she worked with Bauhaus artist Laszlo Moholy-Nagy, which influenced her design aesthetic. Heath searched constantly to source the right materials and experimented for years to find the best techniques and glazes; she was once quoted as saying that she wanted to use clay that had “character” and “guts”.

Edith’s attempts to adapt her hand-thrown techniques using industrial production methods were met with controversy. She was told that machine-produced items didn’t qualify as “craft,” which prompted her to respond, “The machine doesn’t decide what the shape is going to be; a human being has to decide that… Just because you make it by hand doesn’t make it good, or a work of art.”

Alabama Chanin - The Factory Store + Cafe - Photographer Rinne Allen (63)

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THE FACTORY CAFÉ CHEF SERIES: ASHLEY CHRISTENSEN

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I am just going to say it: Ashley Christensen is a badass. (And there are many who would agree with this sentiment.) I could say plenty of nice, lovely things about her and they would all be true. But, if I’m being honest, that’s the first word that comes to mind when I think of her: badass. How else could she open and operate five successful restaurants (with more on the way) AND walk away with the 2014 James Beard Foundation’s Best Chef in the Southeast award – all while still in her thirties. You have to wonder if Ashley operates at any speeds slower than an all-out sprint.

In today’s food-obsessed culture, five restaurants equates to a virtual culinary kingdom. And yet, somehow, Ashley still manages to seem real and relatable. Perhaps more importantly, the food is approachable and delicious. She is an actual presence in each of her North Carolina-based restaurants: Poole’s Diner, Beasley’s Chicken + Honey, Chuck’s, Fox Liquor Bar, Joule Coffee, and the soon-to-be-opened Death and Taxes. Crowds have been known to line up around the block at Poole’s, a former pie shop turned diner, where the egalitarian approach does not allow for reservations; it’s first come, first served. I once heard the story of Ashley driving her car to the front of Poole’s and serving drinks from her opened trunk on a busy night with an especially long wait time. That’s what I mean: badass.

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7 LESSONS FROM MARIA POPOVA

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Maria Popova is the founder of Brain Pickings, a website designed to introduce you to a broad variety of subjects that feed one’s mind and inspire creativity.  Since founding Brain Pickings, Maria has spent countless hours researching and writing – hours that have taught her many life lessons. In honor of the website’s 7th birthday last fall, she was generous enough to share 7 things she learned from those 7 years of reading, writing, and living.

The 7 Lessons:

  1. Allow yourself the uncomfortable luxury of changing your mind.
  2. Do nothing out of guilt, or for prestige, status, money or approval alone.
  3. Be generous with your time and your resources and with giving credit and, especially, with your words.
  4. Build pockets of stillness into your life.
  5. Maya Angelou famously said, ‘When people tell you who they are, believe them’. But even more importantly, when people try to tell you who you are, don’t believe them.
  6. Presence is far more intricate and rewarding an art than productivity. As Annie Dillard memorably put it, “how we spend our days is, of course, how we spend our lives.”
  7. Debbie Millman captures our modern predicament beautifully: “Expect anything worthwhile to take a long time.”

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THE FACTORY CAFÉ CHEF SERIES: VIVIAN HOWARD

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I feel a certain kinship with Vivian Howard, even though we’ve never met. We both left home at an early age, finding big lives and successful living elsewhere; we also both followed our inspirations as they directed us back to our regional homes, where we’ve found hard-won fulfillment. Vivian works with food as her medium, much in the way that Alabama Chanin works with cotton jersey. She explores regional food traditions and seeks to translate them into a modern light.

We are thrilled that Vivian Howard will be the featured chef for the month of July in our café, and also visiting us here at The Factory on July 25th for our second “Friends of the Café” Piggy Bank Dinner, benefiting the Southern Foodways Alliance.

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FASHION BY HAND + ANNA MARIA HORNER

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Friend, inspiration, and collaborator Anna Maria Horner has been featured on our Journal several times. She is a multi-talented woman fluent in more than one creative medium, from her imaginative books and fabric design to fine art. Natalie and Anna Maria’s friendship has only continued to grow as they connect over everything from food and family, to sewing and gardening.

Since we last featured Anna Maria on our Journal, she has added child number seven to her large and happy home. She, her husband Jeff, and their children (aged 1 to 22) live on two acres of land in Nashville, Tennessee. Anna Maria’s ability to balance her life as a mother and entrepreneur is truly remarkable.

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Having collaborated with Anna Maria on garment design (and creation the textile patterns Little Flowers and Little Folks), we are excited to work with her once again during an upcoming weekend workshop in Nashville: “Fashion by Hand” with Anna Maria Horner and Natalie Chanin.

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THREE FOR A DIME: BLAIR HOBBS

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“Train-Track Hopscotch”

Your hair is clay,
mine is water, and as we smile
into the camera,
cotton flowers—all gray—
Drape still behind us.
Now, there is no color—
only black and white—
so, after the flash,
we play.  You bring
the bottle Caps (Nu-Grape and Dr. Nutt),
and I pull teacher’s chalk
from my gingham pocket.
The sun sets on your side
of the track
that leads somewhere, like the tear
that will happen
across our paper faces.
Hush now,
Mother said
we couldn’t float bag-boats
down the creek.
Hush now,
hear the train whistle
warning us home.

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“Sweetheart”

Nothing comes between
us but the moon
painted silver
beneath a stippled bough.

Dear, that moon
is full, and when our little heads
tilt on the axis of tomorrow,
its light will open–like a pearled

locket—and spill out
our starlit lullabies,
our Luna in a canning jar,
so many shared biscuits.

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THE FACTORY | THIS WEEK 6.9.2014 – 6.13.2014

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“The act of sitting down with friends over a great meal while bragging about our dogs, taking stock of our good fortune, and passing along to our children the value of our traditions, land, resources, and importance of conversation is what we call ‘memory cuisine.’”
–Chris and Idie Hastings, Hot and Hot Fish Club Cookbook

The Hastings describe “memory cuisine” as experiences that feed the soul—occurring at any number of events with family, friends, and food—that prove profound. It is our hope that we can provide you with (most) everything you need at The Factory for a morning or afternoon (or evening) filled with laughter, friends, and memory cuisine.

Hoping that you have a great week and that we see you soon,
xoNatalie

Here is what we have going on at The Factory Store + Café this week, Monday, June 9  – Friday, June 13:

STORE
This week, we celebrate the arrival of summer with One-of-a-Kind Indigo. Explore our online selection of 100% organic cotton jersey indigo-dyed garments, beginning Monday.

Also, don’t forget to take advantage of our Father’s Day Gift Guide this week, available until June 13th at midnight. The selection features a variety of ready-to-wear and DIY garments, cookbooks from acclaimed chefs, and literature on the art of creating and design to help customize that special gift for dad.

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
We are excited to resume The Factory Café Chef Series this Wednesday. Come enjoy fresh, local ingredients in dishes inspired by James Beard award-winning chef Chris Hastings.

Also, this Thursday we are happy to host Chris for our inaugural “Friends of the Café” Dinner Series. Come join us for cocktails and a three-course seafood dinner; then, stick around for a book signing and a brief dialog with the chef.
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MAKESHIFT 2014: A RECAP

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Two weeks ago, our team left New York feeling excited and energized—and with the conversation at The Standard the night before fresh on our minds. This was the third annual Makeshift, held in New York each spring during Design Week. Over the years the conversation has shifted—but our goal of learning how certain themes cross industries (and how they learn from each other and work together) stays the same.

Makeshift began as a conversation about the intersection of the disciplines of design, craft, art, fashion, and DIY—and, on a bigger level, using this intersection as an agent of change in the world. Since then, we’ve explored making as individuals, and how making as a group can open conversations, build communities, and help us co-design a future that is filled with love and promise—for planet, community, and one another.

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HIDDEN KITCHENS: NASCAR (+ GREEN BEAN CASSEROLE)

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We all have different definitions of comfort food—the dishes that make up those meals that leave our bellies (and our hearts) full. They are the dishes you crave when you are far from home; a hankering for something familiar and soothing. For me, this includes an array of casserole dishes, fresh garden vegetables, and my Gram Perkins’ egg salad.

When Davia and Nikki of The Kitchen Sisters agreed to be our featured chefs this month as part of our ongoing Factory Café Chef Series, I started browsing through my copy of Hidden Kitchens. Soon, I found myself totally immersed in the stories I’d heard on the radio years before. I began re-telling stories to the staff at The Factory, and we were all excited about a recipe I found in the chapter about NASCAR kitchens, titled “Slap It On the Thighs Butter Bar”—aptly named, since the ingredients called for yellow cake mix, egg, margarine, powered sugar, and cream cheese. The recipe was originally from the 25th anniversary edition of the Winston Cup Racing Wives’ Auxiliary Cookbook, published in 1989. Curious to know what other comfort food recipes from the kitchens of racing existed, we tracked down a copy of the book on Ebay.

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