We have been working with indigo-dyed cotton jersey for years now. Between Father Andrew and Goods of Conscience in New York City and Artisan Natural Dyeworks in Nashville, Tennessee, there has never been a need for us to start our own indigo vat. And in the quantities we dye, it’s better to leave it to the experts. However, there has always been this little part of me that covets an indigo bath and I dream of one in our studio for “play.”
Since we set about exploring indigo this week, it seemed a perfect time to also explore recipes for a vat (which Father Andrew says is “very much like making beer”). While investigating recipes, I remembered a text message I received last fall from friends A.J. Mason and Jeff Moerchen about an indigo vat they created in the woods of upstate New York. Here they share the story of their vat:
Natural dyes have been used for thousands of years by nearly every civilization; however, these days most natural versions have largely been replaced by synthetics. With consumers today demanding to know more about what they wear and where it comes from, there is a resurgence of people who are learning and practicing the art of natural dyeing.
Today, we launch a full range of Natural Dye Organic Cotton Jersey in nine shades, some old, some new, each made with a variety of natural plants and minerals.
Perhaps we too often think of women in the kitchen as just that: women (moms, wives) in the home kitchen, baking cookies and making dinner for their families. Whether this is because the “Chef” title has been dominated for so many years by men, or if it’s because we – those of us in the dining room, far away from the heat and toil of the galley – simply don’t think about how many, if any, women are actually preparing our meal, is up for debate (though it’s probably a little of both). Thank you to Charlotte Druckman for bridging an important industry conversation to us laymen and laywomen. There are not enough women in professional kitchens. Druckman’s cerebral, meticulously researched work, Skirt Steak highlights some of the problems and how (some) of this is changing today.
Women are the minority in most professional kitchens, often the only female on a crew of many. Professional cooking is a difficult, physical job with long hours, weekends and holidays dedicated to work in a very hot environment. It’s more than a job. It’s a lifestyle. As in many professions, women have to make choices between work and family. Societal demands and family responsibilities sometimes curtail how a woman can CHOOSE to do her job. Additionally, women are often subject to sexual harassment, intimidation, and unfair standards—and at times these situations go unobserved and unchecked in the late night environment that surrounds this industry.
Alabama Chanin + Billy Reid invite you to a Cotton Picking Party and Field Day
With many thanks to our hosts Jim ‘N Nick’s Bar-B-Q
Thursday, November 8th, 2012
10:00 am – 3:00 pm
Trinity, Alabama 35673
Please RSVP to firstname.lastname@example.org.
This week our Alabama Chanin fitted dress was included (ON SALE!) for the Chris Brown curated Made Collection titled “EXPLORE AMERICA.” If you aren’t yet familiar with the Made collection, it is worth the time to create an account and browse their site. The company, started by Dave Schiff, Scott Prindle, and John Kieselhorst is a self-titled “movement” with an amazing mission.
The company and their simple (fantastic) idea was recently covered by the New York Times:
“The old ‘Buy American’ is get something lousy and pay more,” said Mr. Schiff, 45. Now “it’s a premium product.” All of this touches on what brand changers Partners & Spade called the “Rebranding of America.” Alex Williams in the New York Times writes: “Style bloggers were among the early adopters. “ ‘Made in U.S.A.’ has gone through a rebranding of sorts,” said Michael Williams, whose popular men’s style blog, A Continuous Lean, has become an online clubhouse for devotees of American-made heritage labels like Red Wing Shoes and Filson.”
Last week, a group of friends in our community gathered together at one friend’s home to fill the living room with piles of their unwanted clothing that they then “shopped”. Part of the “Swap, Don’t Shop” movement, these women, friends and family, got together for their bi-annual clothing exchange party called ‘The Big Swap’. Interested in this growing alternative to shopping, we joined the party and brought along some of our lovingly worn Alabama Chanin garments to exchange.
A Short Note on Wood from Brave Old World: A Practical Guide to Husbandry, or the Fine Art of Looking After Yourself:
Do you have enough dry wood to last through the winter? Should you order some now so that you will have a good dry pile in twelve months’ time? September is the month to make sure that this is sorted out.
As the days grow shorter and the nights become chillier, I find myself craving an evening around the fire. In my family, I am a renowned fire builder. My patience for building fires was nurtured as a child as we built fires at our family camping spot to roast hot dogs and grill hamburgers; at summer camp, a fire pit meant a night of songs and making “best friends forever.” These days, I love building a fire because I know that it means a night of grilling vegetables, toasting friends, great stories – warmth inside and out. I have spent hours with a friend in our community talking about techniques, fireplace designs, and wood.
To safely** make a fire, I recommend gathering the following:
A SAFE PLACE TO START YOUR BURN. Make sure that you are a safe distance from structures, trees and bushes.
A SOURCE OF WATER. Whether a hose, a bucket, or any other vessel, make sure that you have water to put out the fire or to use in case of emergency.
With the introduction of the Firefox Book Series on Monday, we began our two week discussion of modern homesteading.
Modern homesteading sounds like an oxymoron; I prefer to think of it as a simple lifestyle adapted to contemporary times. Technology has made leaps and bounds since the 1970s when the Firefox series was written. We do and make things differently now, but often times seek the very same outcome. We have traded in the act (art) of “making” in order to, well, “make” our lives easier. On Monday, we shared an article on Facebook that further discusses (criticizes?) the modern DIY movement.
Apple Butter, like most food, is a good example of this shift from making a product in the traditional way to producing in a more convenient manner. Apple Butter was a staple in my home growing up and my daughter has a new-found love of the spread.
I live in a small house. By big city standards (and the Small House Movement), my 1800 square feet might be considered huge. But, by the standards of my community our home is relatively small. Regardless of the size, my home is perfect for me and my daughter, Maggie, the occasional evening babysitting for my new granddaughter, and a rotating cast of overnight guests.
However, earlier this year, where it once seemed the perfect size, my little house began to seem small. It felt that we were bursting at the seams; my life felt disorganized and it seemed I could never keep up with the constant tasks of washing clothes, feeding our (75 pound and growing) poodle, and the endless dishes to be washed. So, I started cleaning house. This process is still going on today and is executed with the ”William Morris Test”: “Have nothing in your house that you do not know to be useful, or believe to be beautiful.”