My love for barbeque is no secret. Though I might be partial to our local fixings, I can honestly say most of the barbeque I’ve experienced throughout Alabama and the South is both distinctive and delicious. Each region and territory has its own unique recipes and tastes. One of the most well-known barbeque establishments from… Read on

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… Read on

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,… Read on

Alabama Chanin’s slow design ideals are deeply rooted in and inspired by the Slow Food Movement, whose tenets call for good, clean, and fair food for all. Local, organically sourced food echoes through the pages of the Hot and Hot Fish Club Cookbook by husband-and-wife team (and friends) Chris and Idie Hastings. In continuation of… Read on

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… Read on

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… Read on

The Factory Café continues to grow, change, and evolve—just like the menu that it serves each day. The café has seen three incredible chefs come through the kitchen since its opening in 2013, and today we want to introduce you to our head chef, Ray Nichols, and welcome him to the team. Ray—who was born… Read on

Several months ago, we introduced you to Asha Gomez—chef, innovator, author, and charity ambassador. After beginning her career as a professional chef in Atlanta, she realized the inherent similarities between Southern cuisine and the dishes she prepared in her birthplace of Kerala, India. This presented her with the unique opportunity to explore both food histories… Read on

I spent quite a lot of time over the holiday season digging into some of my favorite cookbooks. This was sparked on by several things: My son, Zach, and I started talking about what we want to accomplish with The Factory Café in 2016 and got side tracked talking (for a very, very long time)… Read on

Last year, we launched our Friends of the Café Dinner and Factory Chef Series, which was quickly established as part of our Makeshift initiative. As with most things here at Alabama Chanin, the idea evolved over time from an interesting idea into something bigger. In 2015, we are continuing to host Friends of the Café… Read on

I’ve been a member of the Southern Foodways Alliance for years. I plan to be at the 16th Annual Symposium this coming October, if I can get a ticket soon enough (last year’s event sold out in minutes). The Symposium (as it’s loosely called) is wonderful simply in the fact that you spend the series of… Read on

This month, we launched our “Friends of the Café” Dinner Series with James Beard award-winning chef Chris Hastings. When searching for like-minded chefs and restaurants to collaborate with for our ongoing chef series in the café, Chris was one of the first people who came to mind. His dedication to locally-sourced ingredients is something we… Read on

Nothing tastes like summer quite like a fresh, home-grown tomato. In fact, I embark on a tomato sandwich diet each summer. While I’m still patiently waiting for my own garden plants to get ripe enough for picking, I’m enjoying the vegetables from my CSA share each week (and of course, our locally-sourced café ingredients). Good… Read on

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… Read on

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… Read on

It’s been too long since I visited Blackberry Farm AND since Alabama Chanin has held a Weekend Away Workshop (the last Weekend Away was in Taos, New Mexico in 2012). My last trip to the farm was a few years ago for Taste of the South (an auction benefiting the Southern Foodways Alliance) and I… Read on

This month, we are featuring Blackberry Farm and Chef Joseph Lenn as part of our ongoing Chef Series here at The Factory. As promised, we are sharing our favorite recipes with you; this week, a twist on a simple spring salad. From The Foothills Cuisine of Blackberry Farm, page 121: “When the garden and farmer’s… Read on

Continuing our new weekly inspiration series where we share the stories, works, and musings that inspire Natalie and our team each week. Follow along on Instagram @alabamachanin to see more stories that #NatalieLoves each week. (P.S.— Explore our inaugural Stories we Love post here.) InStyle: “Peek Inside Alabama Chanin Founder Natalie Chanin’s Gorgeously Curated Home.”… Read on

Each moment is just what it is. It might be the only moment of our life; it might be the only strawberry we’ll ever eat. – Pema Chödrön  June brings the Summer Solstice on June 20th, and its full moon, the Strawberry Moon on June 24th—honoring the berry synonymous with summer.  That summertime staple, the strawberry,… Read on

“Veiled in this fragile filigree of wax is the essence of sunshine, golden and limpid, tasting of grassy meadows, mountain wildflowers, lavishly blooming orange trees, or scrubby desert weeds. Honey, even more than wine, is a reflection of place. If the process of grape to glass is alchemy, then the trail from blossom to bottle… Read on

It’s hard to believe that we are more than halfway through 2020 and The School of Making’s Year of Color. Such a year, we could never have fathomed—and, in so many ways, still cannot. Contemplation, making, and gathering inspiration for the future have become a go-to coping mechanism for me—which has been expressed through adding… Read on

As we continue to navigate through this frightening and uneasy time, we’ve also loved to see people cooking more, sharing photos, and sending one another recipes over social media. A community of people who have long turned to fast solutions are embracing their home kitchens and finding new ways to use ingredients. This is a… Read on

Many chefs have a deep relationship with food and music: Bill Smith with his band tees and history at Chapel Hill’s Cat’s Cradle; Cheetie Kumar—rockstar chef of Garland and Birds of Avalon; Sean Brock with his guitar collection and foray into music. These are a few chefs that have graced The Factory Café for our… Read on

“Where there is a woman, there is magic.” ― Ntozake Shange  International Women’s Day was celebrated yesterday, March 8th. In its honor, we invite you to reflect on this year’s theme, “I am Generation Equality: Realizing Women’s Rights,” and encourage you to support local and national organizations that stand behind a better and more inclusive future. We… Read on

The curator of our upcoming Friends of the Café Dinner, chef Peter Cho has worked in celebrated kitchens and won a number of awards in the culinary world; he and his wife are also innovators in marrying work and life in a modern way. A native of Oregon, Peter worked for a decade under April… Read on

Visiting chef for our spring 2021 Friends of the Café Dinner, Whitney Otawka has meshed her love of travel and her experiences with the food of wide-ranging food regions into her own unique way of cooking. She learned of Cumberland Island of the coast of Georgia from a PBS special and saw it as an… Read on

“Let the beauty of what you love be what you do.” – Rumi Explore the links below to discover who, what, and where we love. Love yourself. Love your family, friends, and neighbors.   Love good company.   Love your team. Love the planet. Love good food.   Love to travel. Love to create.  … Read on

As part of our sixth annual Friends of the Café Dinner Series, we are excited to round out the year’s slate of star chefs. Both are familiar faces who continue to surprise us with their culinary evolutions, and their food lends itself to the comfort and sense of community that these café dinners always offer. … Read on

For the final dinner of our 2019 Friends of the Café series, we hosted James Beard Award-winning chef Tandy Wilson for a special evening that combined savory with sweet and included personal touches to each dish. Benefitting Project Threadways, the evening featured a brief discussion of Project Threadways by Carolyn Barske, director of the Muscle… Read on

In August 2019, The Factory Café hosted celebrated chef and literal rock star Cheetie Kumar for a special evening of savory and sweet offerings highlighting her Indian and American culinary background. We were also joined by renowned wine importer Eric Solomon, who curated delightful wine pairings for each dish. Benefitting the Southern Foodways Alliance (SFA),… Read on

For our final dinner of our 2019 Friends of the Café series, we are excited to announce that Tandy Wilson will be our surprise chef. Chef Tandy Wilson is a true Southern boy with a passion for good food and the humbling ability that it has to bring folks together. Whether Wilson is cooking at… Read on

“Canning is a whole world of a thing to do. It requires that you get out of your head. It’s a Zen thing.” ― Debby Bull, Blue Jelly: Lost Love & the Lessons of Canning This year was the first time The Factory Café offered a series of Canning Workshops, teaching all attendees the heritage-skill of… Read on

“Summers had a logic all their own and they always brought something out in me. Summer was supposed to be about freedom and youth and no school and possibilities and adventure and exploration. Summer was a book of hope.” ― Benjamin Alire Sáenz, Aristotle and Dante Discover the Secrets of the Universe With plenty of warm… Read on

Among the upcoming Project Threadways Symposium events is a dinner with chef Cheetie Kumar, with small bites by chef Angie Mosier and dessert from chef Lisa Donovan this Saturday evening at The Factory. Cheetie Kumar is a Raleigh, North Carolina-based chef and sometimes rock star. (She tours with her band Birds of Avalon, and owns… Read on

As the Project Threadways Symposium approaches, we are excitedly finishing up last minute details and getting the final product ready for you to view. These details include completing our exhibition, which will be on display at The Factory. Our documents and oral histories will be presented and include quotes from former textile workers like Sherri… Read on

“Food is everything we are. It is an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It’s inseparable from those from the get-go.” ― Anthony Bourdain This Thursday kicks off The Gathering at The Factory, and next week, we welcome the community for the first annual… Read on

It has been five years since we began our Friends of the Café dinner series here at Alabama Chanin. Take a look back on our Journal for a look at the experiences created by the generous chefs who donated their time for these fundraising events. This year’s events will certainly be as special and we… Read on

The Slow Food movement and its principles have inspired Alabama Chanin’s commitment to slow fashion. We take their mission of Good, Clean, Fair to heart, as we attempt to make responsibly, grow connections in our community, and espouse sustainable practices. In order to further these beliefs, we look to build relationships with others who want… Read on

In 2018, the store and café celebrated five years serving our community and the public and is anticipating brand new programming for 2019. Having shared a review of the past year for The School of Making and Bldg. 14, today we look back at The Factory Store + Café. The Factory Store rotated its offerings… Read on

2019 is ushering in exciting new changes for The Factory Café. Our beloved Friends of the Café Dinner Series will continue, as well as an array of new programming. 2018 wrapped up with some great events. Chef Kyle Ogden of the Shoals’ Turtle Point Country Club was featured at our September Supper Club and executed… Read on

We are counting down the days until James Beard award-winning chef Rebecca Wilcomb is in house for the second dinner of our 2018 Friends of the Café Dinner series. To add to our excitement, Rebecca recently sent the menu for the night. It’s infused with Italian accents, a nod to her family history. You won’t want… Read on

In 2017, The Factory Café introduced The Factory Café Supper Club, a new type of dinner series prepared in full by Chef Ray, our café team, and members of our local culinary community. The dinners feature multiple courses with wine and beer pairings, specialty cocktails, and a low-key, unique atmosphere. This year the café team… Read on

We couldn’t have asked for a livelier kick-off to our 2018 Friends of the Café Dinner Series. James Beard award-winning chef Steven Satterfield joined us in house and created a flawless meal. Steven started the night out with rye biscuits topped with sweet butter and country ham, radishes with whipped feta and a pesto drizzle,… Read on

“The table is a meeting place, a gathering ground, the source of sustenance and nourishment, festivity, safety, and satisfaction. A person cooking is a person giving: Even the simplest food is a gift.” – Laurie Colwin Last week, The James Beard Foundation held their annual awards ceremony (it’s like the Oscar’s for the food world)…. Read on

Visiting chefs contribute cocktail recipes for our Friends of the Café Dinner series—now in its fourth year—with chef Steven Satterfield. For The Factory Café’s new Supper Club series (learn more here), our in-house team creates their own unique cocktails. We’re sharing the recipes from our 2017 Harvest Dinner below. Impress friends at your next gathering, or… Read on

The Factory Café’s 2017 Fall Harvest Supper was one for the books. For last October’s dinner, chef Ray showed off his skills in the kitchen (and on the grill). Our café team also presented another beautiful Valentine’s supper last week and, after a great response from our community, is excited to announce a new dinner… Read on

Groundhog Day brought us six more weeks of winter, but here in Alabama the weather is trending a little warmer—and that has us dreaming of outdoor adventure. There’s nothing quite like cooking over an open fire, whether at a campsite or in your backyard. Chef Ray has cooked up some recipes that are perfect for… Read on

Each year Alabama Chanin hosts a community picnic—a time for employees, artisans, collaborators, supporters, and members of the community to gather and celebrate. It gives us the opportunity to say hello to each of you, spend time together, and give thanks for the beautiful work and support we receive throughout the year. What started at… Read on

In 2018, we will mark our fourth year of our Friends of the Café charity dinner series. A look back at our Journal reveals the incredible chefs that have generously donated their time and resources to raise money and awareness for important causes. Our first dinner of 2018 is scheduled for April 12th and is… Read on

2017 welcomed exciting changes, friends and collaborators, and community involvement to The Factory Café. In July we welcomed new head chef, and Florence native, Ray Nichols. Our menu saw exciting changes with the addition of Antipasti Mondays, The Factory Burger, house made pastrami, and seasonal grit bowls on the brunch menu. We continued the tradition… Read on

You might have noticed that, while the mainstream culinary world might still be considered a bit of a boys’ club, more and more women are working their asses off to earn their spots in the food world. Take, for example, the ladies behind Cherry Bombe, a biannual magazine founded by Kerry Diamond and Claudia Wu,… Read on

The Factory Café team is anxiously awaiting the arrival of Asha Gomez for her sold-out Friends of the Café dinner tomorrow night. It’s our last in the 2017 Friends of the Café Southern Foodways Alliance benefit series—but café chef Ray Nichols will be cooking a Fall Supper on October 19th. The Factory Café served Golden… Read on

Our most recent Friends of the Café Dinner, helmed by Ashley Christensen and her team, was another memorable milestone in our ongoing friendship and professional relationship. We have always proclaimed Ashley to be a badass, and she proved herself worthy of the description, once again. She has dedicated such an enormous amount of time, energy,… Read on

It’s widely known that we believe Ashley Christensen is a total badass. We were giddy fans of her work, long before we ever really got to know her. Now that we know more about Ashley the person and are no longer admiring from afar, we find her even more impressive. Ashley may be a James… Read on

As part of the creative process, inspiration comes from sources both expected and unexpected. We have found that surrounding ourselves with creative and generous artists and individuals naturally motivates us to do better work. We have been lucky to build relationships with truly like-minded people with whom collaboration is easy—just natural extensions of our relationships…. Read on

This year’s Friends of the Café dinner series has been a gratifying success, as we once again have worked with some of the most talented and knowledgeable chefs in the South to raise funds for the Southern Foodways Alliance. Our upcoming dinner will be hosted by James Beard Award-winning chef Ashley Christensen, a longtime friend… Read on

We are constantly surprised and honored by the talented and generous chefs that agree to be a part of our Friends of the Café dinner series. A look back through our Journal shows just how many brilliant individuals have traveled to our corner of Alabama and offered their time, energy, and creativity for a good… Read on

Yesterday, we announced the lineup for our 2017 Friends of the Café dinner series. Visiting chefs Scott Peacock and Ashley Christensen are familiar to our Journal readers, and today we want to introduce Asha Gomez—our guest chef in August. Asha Gomez is an Atlanta-based chef who combines influences from her birthplace in Kerala, India, with… Read on

Alabama Chanin hosted our very first Friends of the Café Dinner in May of 2014, and since then we’ve experienced meals and enjoyed gatherings that were nothing short of magical. In retrospect, we almost cannot believe the lineup of talented chefs who have graciously donated their time for these special fundraisers: Sean Brock, Ashley Christensen,… Read on

The days following the Thanksgiving holiday have become inextricably associated with commerce: Black Friday, Small Business Saturday, Cyber Monday – these are all days to bargain hunt and search for gifts. But over the past five years, a movement has been growing to change the conversation on the Tuesday after Thanksgiving, now known as #GivingTuesday…. Read on

Clocking in at 564 pages, Vivian Howard’s new (and first) cookbook, Deep Run Roots: Stories and Recipes from My Corner of the South, is by far the largest cookbook I own that is not a compilation. Vivian, friend and collaborator on our Friends of the Café fundraiser dinner, has created a modern American classic book… Read on

We love the idea that items can have a sort of sense memory or be associated with a specific moment in time. It is something we explored in our Heirloom series—and author Erin Byers Murphy goes deeper into that concept in her cookbook, A Colander, Cake Stand, and My Grandfather’s Iron Skillet. The concept is… Read on

If you’ve attended some of our past Friends of the Café Dinner events, you may have seen Adam Evans’ face in our kitchen, working beside both Frank Stitt and Rob McDaniel. A constant student of his craft, he was quoted as saying, “Any time you get a chance to work with someone who is the… Read on

Looking back on 2015, it’s clear that this was the year of collaboration for Alabama Chanin. We expanded upon work that we have been creating with others for many years, added major new initiatives with new partners, and built upon our partnerships across all parts of our business. Partnership has always meant growth for Alabama… Read on

Short Stack Editions is a beautiful series of small-format, hand-bound publications that are half cookbook, half food magazine. Each 4 1/2” x 7 1/2” edition is inspired by a single ingredient and written by an array of chefs, cookbook authors, and food writers. To sum it up, Short Stack Editions are a food-lovers’ pocket-sized dream—and are… Read on

Longtime collaborator Rinne Allen is a skillful storyteller in that she sets the stage, creates a visual narrative, and allows you to see through her same lens – without being heavy-handed. It is her light touch that allows Rinne to present her subjects in the best, most straight-forward, and appropriate manner but allows those subjects,… Read on

As many of you know, artist and photographer Rinne Allen has been a friend and collaborator for years. In our recent profile of Rinne, we told a little of her personal story and highlighted her incredible light drawings. In addition to her work with chef Hugh Acheson, magazines like Selvedge, and her own site Beauty… Read on

In the northwest corner of Alabama it sometimes feels like we are in our own little world (or, perhaps, just in our own little state of mind); we have our own way of doing things. This area boasts a beautiful terrain, unpredictable weather, its own unique musical sound, white barbecue sauce, and, of course, chicken… Read on

A year ago last week, I wrote about Anne Stiles Quatrano and her cookbook, Summerland on our Journal. I mentioned how we were waiting for the perfect time to host her for our Friends of the Café Dinner Series. We are excited to (finally) announce that Anne will be joining us in October at The Factory,… Read on

#aroundthefactory Thank you to everyone who came out, sponsored, and supported our Friends of the Café Dinner with Rob McDaniel, benefiting the Southern Foodways Alliance. To name a few—Rob McDaniel and his amazing team from SpringHouse Restaurant, Billy Reid, the Southern Foodways Alliance, John T. Edge and Melissa Hall, Grassroots Wine, Cathead Vodka, Good People Brewing,… Read on

My initial introduction to up-and-coming Alabama chef Rob McDaniel came through my son, Zach. Years ago, Zach was traveling home from a Doo-Nanny celebration and stopped for brunch at a restaurant along Lake Martin in south Alabama. The unimposing atmosphere and spectacular meal he found at the SpringHouse restaurant had him hooked. He raved for… Read on

Makeshift is a series of events, talks, workshops, and gatherings that invite a dynamic group of participants to explore the ways in which the fashion, art, and design worlds are inextricably linked to the world of craft and DIY, and how each of these worlds elevates the others. In its fourth year, Makeshift conversations create an intersection where we can… Read on

Two hours south x southeast of The Shoals lies the metropolis of Birmingham—that’s how I have it in my childhood memory. It was the 1960s and 70s and we rarely made the trip. At that time, it was a place of strife, and violence, and steel, and, for a small child, the great unknown.  It… Read on

I first heard of Jones Valley Teaching Farm around 2003. The farm was still a small plot of land located close to The Garage, in Birmingham, Alabama. I drove down one cold winter day to have lunch with (then director) Edwin Marty. There was one hoop house, and running water, and not much else—yet. It… Read on

Sometimes when you meet a kindred spirit, you feel that connection immediately. It’s safe to say that I felt that bond when I first met Angie Mosier a dozen (or so) years ago. She laughs in a way that draws you in immediately—you just have to know what she’s laughing at. She also throws a… Read on

Being intimate with the obstacles of implementing Slow Design, we are inspired by how the Slow Food movement has successfully encouraged us to pay attention to the food we eat, where it comes from, and how it is produced. And, it’s beautiful—and even more inspiring—how the conversation has quickly moved beyond the concepts of sustainable… Read on

In 1982, Ari Weinzweig and his business partner Paul Saginaw opened Zingerman’s Delicatessen in Ann Arbor, Michigan. Today, that institution has evolved into a collection of food specialty businesses (known as the Zingerman’s Community of Businesses, or ZCoB) that includes a bakery, mail order operation, a coffee company, candy manufacturer, a barbeque restaurant, creamery, and… Read on

Based in Charleston, South Carolina, The Local Palate is a food culture publication that celebrates the region’s best culinary figures, recipes, and processes. The magazine has recently launched their digital presence, resulting in a beautiful, easy-to-navigate, and delicious website. From The Local Palate website: Food in the south is intrinsically connected to life in the… Read on

Thanksgiving is a holiday rich with memories, traditions, and foods we only eat this time of year. For about two days leading up to Thanksgiving dinner, I can guarantee that there is nearly always something either going into or coming out of my oven, and aromas both sweet and savory waft throughout the house. Our friends… Read on

“Gravy is the SFA’s collection of original stories—fresh, unexpected, and thought-provoking. Like all of the SFA’s work, Gravy shares stories of the changing American South through the foods we eat. Gravy showcases a South that is constantly evolving, accommodating new immigrants, adopting new traditions, and lovingly maintaining old ones. It uses food as a means… Read on

I have known many storytellers in my life. Some have a natural and unrehearsed style that feels captivating and immediate; some present new or unfamiliar points of view; others are quite deliberate and thoughtful in approach; all of them are enthralling to me. As a storyteller born into a family of storytellers, I find master… Read on

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:… Read on

Last Friday night, we hosted our second “Friends of the Café” dinner, which also served as our first Piggy Bank Dinner fundraiser for the Southern Foodways Alliance (SFA). Chef Vivian Howard of Chef & the Farmer restaurant and the Peabody-award winning television series A Chef’s Life traveled to The Factory from North Carolina for an evening of delicious food, cocktails, much… Read on

In collaboration with Maxine Payne and contributor Phillip March Jones, Alabama Chanin has invited a number of artists, writers, musicians, chefs, and creatives to offer up their own interpretation of the Massengill photographs in a series of posts for our Journal.  The posts give voice to the images of the sometimes anonymous figures that appear… Read on

Blueberries have made their way to peak season here in Alabama. While they have many health benefits, their taste and convenience are equally valuable. Ever since Maggie and I planted a bush in the backyard, there are days that we eat them by the handful. We’ve been serving a variety from our local farmers’ market… Read on

“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… Read on

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… Read on

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,… Read on

In early May, we will be traveling to Montgomery, Alabama, to participate in the second annual Southern Makers event. Southern Makers is a one-day affair that celebrates innovation and creativity of all types in Alabama. From panel discussions and artist talks, to cooking demonstrations and workshops, Southern Makers highlights some of the top talent working… Read on

Looking back at what we have accomplished this year at Alabama Chanin, I feel nothing short of overwhelmed. With the help of many friends, Alabama Chanin has grown in ways I only imagined. Our company is the best it has ever been, and will only get better. Over the summer, and on the heels of… Read on

This year, with MAKESHIFT 2013, we expand ideas that were born from MAKESHIFT 2012 to create a global conversation among artists, designers, and makers. The first part of the MAKESHIFT 2013 SERIES took place at the Standard, East Village where panelists and conversation guides Cathy Bailey – Heath Ceramics, Rosanne Cash – Singer/Songwriter, Natalie Chanin… Read on

Thank you to the Wall Street Journal for including me for their “In My Kitchen” series. “Crafty Cook Natalie Chanin”  by Charlotte Druckman (who was a pleasure to work with). Here you have the full interview (with a small disclaimer) and the recipes for the full menu we cooked that day: “I GOT MY NICKNAME… Read on

From what I’ve gathered, Taos is a Magical Place. Natalie made a trip there not so long ago and came home breathless with tales of beauty and enlightenment. She was especially enthralled with the story of Mabel Dodge Luhan and the Mabel Dodge Luhan House. Her experience inspired a new series of workshops called Weekend… Read on