Tag Archives: Collaboration

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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IN THE (HIDDEN) KITCHEN

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When I was a young girl, my mother’s mother would cook green beans for what seemed like every meal. They would be fresh from the garden when in season or, during the winter, they would come from her reserves of “put up” vegetables that had been canned and stored. By the time I was about 10, I couldn’t stand the sight of a green bean. Though it took years to reawaken, my love of green beans did eventually return.

All of this cooking and storing of green beans and the bounty of summer took place in the makeshift “outdoor kitchen” that was nothing more than a concrete platform that was the roof of my grandparents’ storm cellar. The tools of this summer pop-up kitchen included a single garden hose, several dull paring knives, and a variety of galvanized buckets and tubs that had seen the better part of several decades. Beans, fruits, and vegetables of all sorts were initially washed and left to air dry on the shaded expanse of the concrete roof, which remained cool from the deep burrow below in the hot summers.  Kids and adults alike gathered there in random pairs to shuck, peel, and prod those fruits and vegetables into a cleaner, more manageable form that would then be moved from the outdoors to the “real” kitchen inside. In her small kitchen, my grandmother would boil, serve, save, can, freeze, and generally use every scrap of food that came from the garden—a tended plot large enough to serve extended family and close friends. The preserved treasures would then move from the house, back outside and into the cool depths of the storm cellar to await their consumption—just below the makeshift kitchen, and alongside a family of spiders and crickets who made that dark place home.

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I wasn’t conscious of it at the time, but by offering up that summer kitchen to any willing hand (and by serving all of those green beans), my grandmother was providing love and nourishment the only way she knew how—while teaching all of us kids the usefulness and practicality of growing our own food. Stories unfolded over those buckets of produce, and because of her patience and generous time sitting on the edge of that storm cellar, I learned that food could be used to pass down a love of nature, the earth, family tradition, and culture.

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THE FACTORY CAFÉ CHEF SERIES: THE KITCHEN SISTERS

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This May, Alabama Chanin is featuring two of my personal heroines (and, now, dear friends) as part of our ongoing Chef Series at the café. They might not be chefs, but Davia Nelson and Nikki Silva are The Kitchen Sisters—independent producers who create radio stories for NPR and other public broadcast outlets. Davia and Nikki are two of the most genuine and real women I know. Without their dedication to telling the real story, I would not be the person I am today. Route 66 changed my perception of storytelling in the autumn of 1994. I remember the first moment I heard their tracks: in the third story of a rented house on a square in Savannah, Georgia. Just like that, my life changed.

Davia and Nikki met and began collaborating in the late 1970s, hosting a weekly radio program in Santa Cruz, California. Their name was taken from two eccentric brothers—Kenneth and Raymond Kitchen—who were stonemasons in Santa Cruz in the 1940s. One night, they were discussing the Kitchen Brothers, who were featured in a book about Santa Cruz architects, as prep for an interview with the book’s author—while also cooking dinner for a group of people on the commune where Nikki lived—and got caught up in legends of local masonry (chimneys, yogi temples, Byzantine bungalows…), and food prep fell to the wayside. Dinner that evening was a disaster, and The Kitchen Sisters were (laughingly) born.

Oral histories heavily influenced their style of radio production. Over the years, they have produced a number of series, such as Lost & Found Sound, The Sonic Memorial Project, The Hidden World of Girls, and Hidden Kitchens. Regardless of topic, Davia and Nikki find a way to build community through storytelling.

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SUSTAINABLE COLLABORATION: MAGAR HATWORKS

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In continuing our collaborations with partners that share our sustainable philosophies and values, Alabama Chanin is proud to launch a line of hats alongside our current collection. The hats, designed and manufactured by Leigh Magar of Magar Hatworks, were also inspired by the same photographs that served as inspiration for our most recent collection: Three For a Dime photographs of families during the 1930s and 1940s in rural Arkansas.

Leigh’s sustainable design philosophy includes utilizing old techniques and craft, while embracing artful and unique design.

“I use the original process of hand making hats,” she explains. “The hat blocking technique—using antique wooden hat forms to create shapes. Each hat is steam shaped, hand sewn, and then adorned by hand.”

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THE HEART: ROBERT RAUSCH

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You may have read recently about dear friend, advisor, and co-worker, Jennifer Rausch. As I recounted then, I have known Jennifer and her husband, Robert, since returning to Alabama. After moving home from New York (and after years abroad), I felt a little shy and out of place in my own hometown. It was a relief when Robert reached out to me, seeking artistic alliances. We were both looking for a relaxed camaraderie—someone to relate to in a somewhat unfamiliar world. After years of friendship and collaboration, we have Southern roots, design, sustainability, and family in common.

In those early days, Robert approached me and asked if I would speak to his university photography class about living and working as a fashion and photography stylist. Shortly thereafter, we became fast friends. It wasn’t long before Robert was helping me with projects for my first company. And since those early days, he has been a part of designing and creating images and photographs for the Alabama Chanin website, catalogs, the Studio Book series, and any number of other materials. We have co-hosted dinners, picnics, and events together over the years. We have raised kids, shared a dog, and talked design.

In 2002, Robert bought and restored a historic building in our community, which is now called GAS Design Center. He shares a deep love of sustainability and healthy living and this was evident in his approach to renovating the space and building the business. Every reusable board was repurposed and natural elements were invited in whenever possible. Natural light is perfectly harnessed in the GAS photography studio, to often-breathtaking effects. In fact, our first Alabama Chanin Workshop was held in Robert’s repurposed space—a comfortable place to launch what was then an intimidating venture for Alabama Chanin.

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INTRODUCING THE FACTORY CAFÉ CHEF SERIES: JOSEPH LENN + BLACKBERRY FARM

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Beginning today, Alabama Chanin is launching a Chef Series for The Factory Café. Each month, we will feature seasonal dishes on our menu from chefs (or restaurants) that share our values of celebrating place, artisanal craftsmanship of all kinds, and, simply said, good food.

Our focus through these collaborations will be on regional chefs and regionally-inspired cuisine—dishes that we can recreate in our café by locally sourcing ingredients. In the upcoming year, The Factory will host brunches, dinners, book signings, and even cooking and cocktail workshops with an array of chefs.

A few years ago, I made an extraordinary trip to Blackberry Farm, located in beautiful Walland, Tennessee, on the foothills of the Great Smoky Mountains. Ever since that first journey (thanks to friends at the Southern Foodways Alliance), I’ve had a deep appreciation and respect for the artisans and chefs working at the Farm—and have loved using their cookbooks in my own kitchen.

From making biscuits to hosting an upcoming Weekend Away Workshop, my relationship with Blackberry Farm has grown over the years. So, I was thrilled when Chef Joseph Lenn and Blackberry Farm agreed to launch our Chef Series in the month of April.

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THREE FOR A DIME: JOHN T. EDGE

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My Life in Mobile Homes by John T. Edge

Where I grew up, singlewide trailers were as common as clapboard shotguns. On the far end of my Georgia town, near where the seg academy floundered, the mothers and fathers of my grade school friends worked at the mobile home factory, bending aluminum and punching rivets, constructing metal shoeboxes with roller skates on their bottoms. No matter. In my youth, trailers were jokes waiting for punch lines. We said terrible things. We said stupid things. We said, “Tornadoes are proof that God hates trailer parks.”

With time has come perspective. And humility. And a respect for trailers as shelter and conveyance. A few years back, I wrote a book on food trucks. Once I got beyond the hype and chickpea frites, I recognized that food trucks are trailers, too. Operated by new immigrants. And downshifting chefs. And aspirational hipsters.

When I first glimpsed the Massengill family photos of Arkansas folk, shot in a Depression era trailer studio and now being reinterpreted by Maxine Payne, I thought of old prejudices and of new realizations. And I thought of the everyday beauty that earned flashbulb pops then and deserves the klieg lights of fame now.
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MULETOWN ROASTED COFFEE + THE FACTORY BLEND

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My mornings always start with coffee. Like many of you, the act of drinking coffee has long been a part of my daily routine. So, I was excited when approached with the idea of crafting my own organically-sourced blend. If you’ve visited The Factory lately, you’ve probably enjoyed a cup of our house coffee, which is roasted by Muletown Roasted Coffee, based in nearby Columbia, Tennessee. I drink it at home, in the car, at work (and I’ve noticed most of our staff does as well. If you happen to drop by when we are having a meeting, you’ll find most of us taking sips between taking notes). We have several former baristas and coffee aficionados on our team and we all agree: our Factory blend is borderline addictive. The flavor is smooth, yet dark, with a buttery feel and a slight dark chocolate finish. Delicious.

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