Beginning October 13th, 2014 and as part of our ongoing Makeshift conversation, Alabama Chanin will host a series of discussions and lectures about design, art, business, community, and plenty of other topics. Events will be held at the Factory on the second Monday of each month. The format will shift, depending on topic and presenter, but you can look forward to informal talks, multi-media presentations, and hands-on workshops.
Makeshift began over three years ago as a conversation about design, craft, art, fashion, and DIY—how they intersect and how each discipline elevates the others. Since its beginnings, we have expanded the conversation, discussing how making in groups can build relationships and communities, all the while examining what the design community can learn from the slow food movement.
Every day of the week, we use textile paint to transfer stencil designs to our 100% organic cotton jersey. While the colors that can be produced by mixing paints are limitless, we primarily work with the following base colors: opaque black, transparent sand, opaque blue, pearl silver, opaque red, opaque white, opaque yellow, opaque sky blue, pearl red, and forest green. By mixing these colors, we create all of the hues and shades that help define our patterns, stencils, and collections.
Last week, we introduced you to Ashley Christensen: chef, entrepreneur, philanthropist, and badass. She is August’s featured chef in our café (and collaborator for our upcoming Piggy Bank Dinner). Ashley recently spoke to us about good food, sustainability, community, and what she has planned next.
AC: Congratulations on your recent James Beard Award for Best Chef: Southeast. How did you celebrate? (We hope you took time to celebrate…)
We had a total of 22 folks sitting with us at the ceremony, so we kind of brought the party with us, which was really fun. After the awards, we decided to make the party about simply having a good time with our crew. We called in a pile of to-go Shake Shack burgers, ordered a bunch of champagne and crowded about 40 friends into our little room at the Ace Hotel. We followed this celebration by attending Jamie Bissonnette’s victory party at Toro, and then the Nomad’s epic party at the Highline Ballroom. It was more perfect than I could ever find the words to describe.
AC: You currently operate five restaurants in the Raleigh, North Carolina area – with more on the way. Do you have a different role at each establishment? How do you balance your roles at each? And how have those roles changed as you continue to grow?
In addition to being the proprietor, I’m the Executive Chef for the company, but I consider my most important role at this point to be “lead catalyst”. I have lots of ideas for new projects, and for refining existing projects. My job is to make sure that we ask of ourselves to improve each day, and to see the opportunity in studying the details that guide us to do so. We have an amazing crew of folks who make it happen every day, on every level. It is also my job to provide the tools and support that make them feel competent, empowered, and appreciated.
We often speak about our home, our state, and our community that provides an incredible amount of inspiration for our work. We are not alone: friend and occasional collaborator, Billy Reid, also headquarters in the same community. It has been mentioned (and is remarkable) that Alabama has the third largest membership in the Council of Fashion Designers of America (CFDA), numbering at two; we rank just behind New York and California. And just as there is a rich history of textile production in our community, there is a somewhat unknown or unrecognized group of designers that have emerged from our home state.
I have done a bit of traveling and it has been my lifelong habit to observe local fashion trends – what crosses regional boundaries or doesn’t, what I predict will be a passing fad, and what has become a mainstay. In the last couple of years, it has become evident that tweed is reappearing in a big way all across the globe. Years ago, it was considered by many to be an old man’s fabric, representative of a stuffy, moneyed culture. It is refreshing to see that contemporary designers and connoisseurs have adopted tweed and added modern styling touches. Tweed is timeless. And today, certain varieties of tweed are still hand woven by individual artisans in their own homes; a skill that is reminiscent of our own artisans.
Tweed was first crafted in Scotland and Ireland in the 1700s; a coarse cloth woven from virgin wool, it is naturally wind and water resistant and well suited for the local farmers working in damp, cold climates. In fact, surplus cloth was often traded among farmers and workmen – becoming a form of currency in the Scottish Isles; it was not uncommon for islanders to pay rent in tweed blankets or bolts of cloth. There are a remarkable number of types and classifications of tweed. There are clan tartan tweeds, which are used to identify members of a specific family, and estate tweeds, which were used to denote people who lived and worked on an individual estate. Some tweeds are named for the type of sheep who produced their wool (like Cheviot or Shetland); others denote their region of origin (Donegal or Saxony). There are also brand names of tweed – such as Pendleton Woolen Mills and Harris Tweed (the latter being one of the most well-known).
About four years ago (to my dismay), Diane Hall, our head seamstress and studio directress, turned in her five-year notice. However, as her retirement grows closer, it has become evident to all of us at the studio that we will continue to see her around The Factory after her “official” retirement.
Diane has developed a passion for natural dyeing—in addition to sewing, pattern making, etc. She first encountered natural dyeing with indigo during our workshop at Shakerag in 2012. Her experience there with the renowned dyer Michel Garcia left a lasting impression. Last summer, while our entire company was writing a 10 year vision, Diane wrote that she envisioned a natural dye house here at The Factory and volunteered herself as the head dye master after her retirement.
After that simple act of writing our vision, the dye house miraculously began to take shape.
We love these every-day, stylish canvas bags from the Brooklyn, New York and Athens, Georgia-based, sister-owned textile company Hable Construction. Perfect for carrying anything and everything – take your Hable tote bag to the office, gym, airport, or even to the grocery store.
Browse our selection of Hable Construction totes and toiletry bags, alongside our One-of-a-Kind Indigo pieces, here.
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.
MAKESHIFT began three years ago 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 and build communities.
For MAKESHIFT 2014, we have once again partnered with Standard Talks in New York to host the conversation, and will cover a range of topics, including raw materials, craft, fashion, global communities, food, and the act of making. 2014 James Beard award-winning chef Ashley Christensen will also participate in the discussion, helping answer the question: What can design learn from food?