The t-shirts for Jim ‘N Nick’s Bar-B-Q read, “You can smell our butts for miles”. This was certainly the case on Friday, October 10, as their giant meat smoker nestled up to Alabama Chanin’s front entry and sent out the signal for our final “Friends of the Cafe” dinner of 2014, featuring chef Drew Robinson… Read on

Join us at The Factory on October 10th for the last “Friends of the Café” Dinner of the year, a fundraiser for the Fatback Collective’s Fatback Fund, featuring Drew Robinson and Nicholas Pihakis of Jim ‘N Nick’s Bar-B-Q. The evening will include cocktails and a four-course meal with craft beer pairings. The menu features regionally and sustainably-sourced fare, like Pickled Gulf Shrimp, Fatback Pig… Read on

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

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

If you follow along on the Journal, you know that Alabama Chanin is a long-time supporter of the Southern Foodways Alliance. Over the years, we have joined together for countless partnerships, events, and projects: Natalie barbequed dresses for their 2012 Symposium; we created an apron in their honor; we even supplied costumes for their collard… Read on

Bon Appétit’s October issue hit the stands this past week and featured a big Alabama party—complete with a campfire, Lodge Castiron, and whiskey. Read the full story of our ‘Alabama Getaway’ and find the recipes online here. A HUGE thank you is in order to all the chefs, makers, artists, and friends who drove (and… 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

Last Sunday afternoon, we hosted a brunch—part of our Friends of the Café | Makeshift Dinner Series—to benefit Jones Valley Teaching Farm, an organization that works with students and within schools to create and supplement healthy food curriculum. Jones Valley’s Good School Food program encourages students to buy into the concept of “good food” by… 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

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

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

Alabama Chanin will host our final “Friends of the Café” Dinner of the 2014 season next Friday evening. The creative team from Jim ‘N Nick’s Community Bar-B-Q, including Nicholas Pikakis and Drew Robinson, will be on hand to direct the menu. I find it amazing that Jim ‘N Nick’s currently operates over 30 restaurants across… Read on

Two years ago this week, we were picking organic Alabama cotton. Today, The New York Times – T Magazine shares that journey. Thank you (and a BIG hug) to Rinne Allen for taking this journey with us. From Rinne: “Two years ago, I found myself knee-deep in a field in rural Alabama, picking organic cotton… Read on

In anticipation of tomorrow evening’s opening exhibit of our BBQ’ed Dresses Collection at Warehouse Row in Chattanooga, Tennessee, we mixed up a celebratory cocktail. Our friend Brooks Reitz of the Jack Rudy Cocktail Co. sent us a few more bottles of his Small Batch Tonic for the event, and the Chattanooga Whiskey Co. is providing… Read on

Next week, as part of the Crafted by Southern Hands event and workshop, our Barbeque-inspired Collection will be on display at Warehouse Row, a historic, old stone fort turned community retail center in downtown Chattanooga, Tennessee. The couture dresses were originally a part of the 15th Annual Southern Foodways Alliance Symposium’s Punch, Pictures, and ‘Cue… Read on

It’s been a busy past few months for Alabama Chanin. Shortly after our cotton picking party and field day came our biggest Black Friday sale, then the holidays, our Garage Sale, Craftsy launch, travels to Los Angeles, the Texas Playboys visit to Florence, and much more in between. All the while, we’ve been making headway… Read on

It’s the time of year when most of us start to look back at the past year to take stock and plan for the next. As a company, Alabama Chanin is no different. With a lot of help from our friends, we’ve brought the year to a (BIG) close with our first online Garage Sale…. Read on

Alabama Chanin, Florence, Alabama, in collaboration with Drew Robinson, Jim ‘N Nick’s, Birmingham, Alabama Ingredients 64 yards 100% organic medium-weight cotton jersey, colors white and nude 47 spools Button Craft thread 112 yards embroidery floss 1 pound white glass beads 9 garment patterns 4 stencil designs 1 quart textile paint 24 talented embroidery artisans 27… Read on

We can’t thank everyone enough for coming out to the field on Saturday to help pick (and celebrate) our organic cotton. The skies were blue; the fields were alive with eager hands; we were standing in high cotton.

BBQ, Barbeque, Bar-B-Que, Bar-B-Q.  However you spell it, we are awash in this delicious madness here in North Alabama.  Mention barbecue and you will have an instant conversation starter: “Mustard based sauce!” “Are you kidding me? No way! Ketchup!” “What!  Please don’t tell me you are putting mayonnaise on that meat?” These are the ingredients that… Read on