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.
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.
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 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.
Long-time friend and artist Jack Sanders is also an architect, filmmaker, and baseball enthusiast. He is the founder of Design Build Adventure, a full-service “design, build, and adventure company” that focuses on collaboration.
I first met Jack when he was a student of Samuel “Sambo” Mockbee of the Rural Studio. I sent him a box of t-shirts (which he never returned) in the hopes that I could convince Rural Studio to come up to Florence and build us a production facility. (It turns out that work outside of the Black Belt wasn’t possible.) But Jack (then known as “Jay”) and I remained friends. Years later, he co-produced a feature-length documentary on Sambo, called Citizen Architect: Samuel Mockbee and the Spirit of the Rural Studio which won many accolades.
As you may remember, our MAKESHIFT initiative asks the questions: How do we define and transform the intersection of fashion, food, design, craft + DIY through innovation and collaboration for the better good? How can varied disciplines work together as one?
Alabama Chanin recently partnered with our friend Gina Locklear of Little River Sock Mill (and Zkano) to create a line of Made in the USA, organic cotton socks as part of our new collection.
We’ve written before about the textile and manufacturing history of the Shoals, and our current strides towards revitalizing manufacturing within our community (and beyond). Florence was once known as the T-shirt Capital of The World, and another northern Alabama town—Fort Payne (home to Little River Sock Mill)—held the title of Sock Capital of The World. We are proud to launch this line of Alabama-manufactured organic cotton socks, alongside the machine-manufactured line A. Chanin.
Recently, Building 14, our new Design + Manufacturing Services division, produced the Grist in collaboration with our friends at Billy Reid. This raglan style men’s t-shirt is made with our 100% organic cotton and features an antique button snap pocket.
Read more about our team, the manufacturing collaboration, and Building 14 on the Billy Reid Journal.
Photos courtesy of Bradley Dean.
With the launch of our new collection, we have also launched a lookbook online, with the aim to share our design inspirations and (hopefully) inspire your own look and style.
View our look book to see how A. Chanin seamlessly integrates with our new Alabama Chanin collection, discover interpretations of Three for a Dime and Disfarmer-style looks, and get a close-up look at fabric details and garment designs.
Lance and Evelyn Massengill
In 2008, Maxine Payne, an Arkansas-based artist, self-published a book of photographs titled Making Pictures: Three For A Dime. She catalogued the work of the Massengill family who worked from 1937 to 1941 as itinerant photographers in rural Arkansas documenting farmers, young couples, babies, and anyone else who had a few minutes and an extra dime to spend. The Massengills’ photos provided candid snapshots of the rural South just before the Second World War. Through her efforts, Maxine Payne has given new life to these old photographs by coordinating exhibitions and projects, including a forthcoming book by the Atlanta-based publisher Dust-to-Digital and a collaboration with Alabama Chanin on our new collection. We asked Maxine to describe her connection to the Massengill family and her involvement with Three For A Dime:
Sun Young Park, a freelance illustrator living in New York, is an integral part of the Alabama Chanin team. If you own Alabama Studio Sewing + Design or have ever browsed our Studio Style DIY Custom DIY Guide, then you’ve seen the beautiful sketches of our garments, illustrated by Sun. I met Sun several years ago by accident through a mutual friend, which resulted in an impromptu breakfast at The Breslin, April Bloomfield’s restaurant at the ACE Hotel in New York City. I was immediately taken by her enthusiasm and had been looking for a new illustrator for my books. Our chance meeting was good fortune.
Sun creates illustrations for a variety of projects, including April Bloomfield’s new book, A Girl and Her Pig: Recipes and Stories, and Gertie’s Book for Better Sewing. We love Sun’s illustrations, doodles, and drawings and recently were able to chat with her about her beginnings in illustration, inspirations, artistic process, and desire to create.
Phillip March Jones is an artist, photographer, and author of the photo essay book, Points of Departure. He runs the non-profit gallery, venue, and publishing house, Institute193 in Lexington, Kentucky, and curates shows in the U.S. and Europe for various artists, including Lina Tharsing’s recent exhibit of new paintings at Poem 88 in Atlanta, Georgia. He’s also a regular contributor to the Alabama Chanin Journal.
Phillip joined the global MAKESHIFT conversation about the intersection of fashion, food, music, design, craft, and DIY by crafting the above MAKESHIFT tote for the Image Quilt. The tote is hand-drawn in acrylic ink (and is one of our favorites).