For over a decade, we’ve had the joy of collaborating with Cathy Bailey and Robin Petravic, the visionary husband-and-wife duo behind Heath Ceramics. For the newest Heath Ceramics x Alabama Chanin collection, Natalie, Cathy, and Robin set out to create two new hand-etched designs that represent each company’s heritage and work in the preservation and… Read on

“The Alabama tomato is truly a wonder. It takes on the color of the deep, red soil and the taste borders somewhere between sweet and tart. I grew up eating these tomatoes straight out of my grandparents’ garden in Florence, Alabama, and after having lived away from home and in Europe for over 20 years,… Read on

This post was originally published on our Journal in January 2014. We reshare it today, on Juneteenth, as an expression of our support for Black Lives Matter and honor to the heroines and heroes that came before those who are fighting for justice and equality today. Georgia Gilmore (about whom we have written before), is… Read on

We have long turned to Jack Rudy Cocktail Co. when making our custom cocktails at home and for our Friends of the Café dinner series at The Factory. Jack Rudy was founded by Brooks Reitz (husband to our designer Erin Reitz) in 2010. Since that time, Brooks has slowly grown a small food and beverage empire that continues to… Read on

Chef Whitney Otawka, along with her husband Ben Wheatley, have developed a beautiful culinary program at the Greyfield Inn on a remote barrier island in Cumberland, Georgia. This special place has allowed them to live and cook alongside their ingredients, and it inspired her to write The Saltwater Table: Recipes From the Coastal South which celebrates the foodways unique to… Read on

Our friends at The Market at Pepper Place in Birmingham couldn’t have said it better: “In an uncertain world, our farmers ground us in what is most important: Mother Earth, our daily bread, and each other.”  Pepper Place, Alabama’s biggest and most well-known farmers market, is continuing operation as a contactless drive-through market with pick-up options,… 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

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 honor of the autumn season (and national dessert day this past Monday), we’re taking a look back at our favorite cookbooks and recipes. A favorite of The Factory is Jamie DeMent’s The Farmhouse Chef: Recipes and Stories from My Carolina Farm. Jamie DeMent and her partner, Richard Holcomb, own and operate Coon Rock Farm,… 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

As summer gardens get planted, many of us are looking ahead to tomato season. Collecting juicy red tomatoes fresh from the garden is many home gardeners’ pride and joy. For those who can’t wait, we reshare a recipe below from our friends at Blackberry Farm for their Green Tomato Pie with Buttermilk Crust from the… Read on

In January, we kicked off our second year of Supper Club dinners with chef Ramon Jacobsen and the team from Odette. The evening revolved around Peruvian-inspired meals and began with passed appetizers like fish ceviche, Causa, and beef heart skewers. The supper continued with courses that included dishes like chicken tamales, pork adobo, and fish… Read on

In the grey lull between the end of the holiday season and the first signs of spring, we retreat indoors to soak up as much warmth as we can—spending more time in our favorite reading chairs, piled on the couches, and gathered in the kitchens. Alabama Chanin friend and photographer Pableaux Johnson visited during this… Read on

Toast the season with a Christmas cocktail (or two). WHITE CHRISTMAS COCKTAIL 1 ounce Jack Rudy Elderflower Tonic 4 ounces Prosecco Fresh rosemary Fill a cocktail glass with Jack Rudy Elderflower Tonic and top with Prosecco – garnish with a sprig of rosemary.

As summer comes to an official close, it seems to be getting hotter and hotter in Alabama. (Some things must get worse before they get better.) Luckily for us, The Factory Café has concocted the perfect late summer cocktail to keep us cool through the last of these sweltering days. This cocktail was served at… Read on

Summer is the season of vegetables, whether from your local farmers market or your backyard garden. And there are countless summer veggie recipes on the Journal, like this one for a Southern Antipasti, the beloved Tomato Sandwich (the secret’s in the homemade mayo), or a Grilled Vegetable Quiche. At The Factory Café, we eagerly anticipate… Read on

In June, The Factory Café hosted James Beard Award-winning chef Rebecca Wilcomb for an evening of savory and sweet dishes with an Italian-Cajun spin, complete with a specialty cocktail and wine pairings. The dinner began with a Summer Solstice cocktail (find the recipe at the end of this post) made with peach and Prosecco, and… Read on

We’ve long been fans of Ashley English—southern cook, homesteader, and holistic nutritionist. We have listened to her advice on how to be a gracious host as we create memorable experiences for our guests at The Factory—and even made a few of her pies. Ashley is back with a newly released cookbook, Southern from Scratch: Pantry… 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

Last week we shared a group of recipes inspired by cooking over open flame. We’ve written extensively on the subject of BBQ and its respective sauces in the past, and even barbecued wedding dresses for the Southern Foodways Alliance. And though winter isn’t the ideal time to BBQ, we bring you a seasonal take on BBQ… 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

One of the best parts of a good salad is the dressing. Good dressings introduce flavors that complement the ingredients without overpowering a salad. Originally developed for The Factory Café’s signature salad, this Burnt Honey Sweet Potato Dressing remains a staple in our home kitchens. Earthy sweet potatoes are brightened by the addition of vinegar… Read on

“There are only ten minutes in the life of a pear when it is perfect to eat.” – Ralph Waldo Emerson You can’t beat the taste of a perfectly ripe pear. When I’m at the market, I hear Emerson in my head reminding me of the short window I have to enjoy them. However, you… 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

If you ever find yourself with a surplus of strawberries after picking, puree the extra and make a delicious summer cocktail. Any excess puree can also be stored in the freezer for future use; however, strawberry cocktails are popular at my house and there is rarely much leftover puree. Experiment with any ripe fruit as… Read on

In honor of our recent Friends of the Café Dinner with chef Ashley Christensen, The Factory Café is featuring a tomato pie recipe from her cookbook, Poole’s: Recipes and Stories from a Modern Diner. Ashley’s Homegrown Tomato Pie will be available from June 27th – July 1st (or until we run out of tomatoes), with… Read on

Traditional mojitos consist of five ingredients: white rum, sugar, lime juice, soda water, and mint. While this cocktail is a popular summer drink, we’ve adapted it to suit our mid-February temperatures (though the weather in Alabama has been all over the place—68 degrees one day, 30 the next). SPARKLING GRAPEFRUIT MOJITO 4 mint leaves 1… Read on

“I remember Bill once telling us that the kitchen, within certain bounds, was a laboratory. Occasionally a tart would be lopsided or the mirepoix was never all exactly the same dice, and I remember him saying one time: We do everything homemade here. Everything is made by hand, so there’s nothing wrong with it looking like… Read on

When she was a teenager, Guadalupe Rivera Marin moved to her father and stepmother’s home in Coyoacan, Mexico City—a home that was well known by friends and neighbors both for its famous occupants and the opulent parties they loved to throw. Guadalupe’s father was muralist Diego Rivera and his wife was painter Frida Kahlo, both… Read on

Our café team continues to create festive cocktails to add to the menu archives for The Factory Café. This cocktail speaks to two different demographics: whiskey drinkers and wine lovers. Follow the recipe below and make your own at home. In this Prosecco cocktail, we channeled the taste of a Manhattan to create a brunch-appropriate drink… Read on

It is (finally) the time of year to begin the Tomato Sandwich Diet. THE BREAKFAST, LUNCH, AND DINNER TOMATO SANDWICH Wheat bread Homemade mayonnaise (see below) Heirloom tomato slices – patted dry Salt & pepper to taste HOMEMADE MAYONNAISE – from a recipe by Scott Peacock 1 large egg yolk, at room temperature (very important)… Read on

If you’ve perused a drink menu in any upscale bar over the last few years, you’ve come across at least one drink made with shrub. Shrub is a mixture of fruit (or ginger), vinegar, and sweetener that was a favored drink among early settlers to the Americas. Read more about Shrubs and Switchels here. Our… Read on

We’ve been playing and experimenting with cocktails for Saturday Brunch at The Factory. This week we’re highlighting one of my favorites, The Ginger, made with Tippleman’s Ginger Honey Syrup. Enjoy our recipe. Mix together: 5 ounces of your favorite Prosecco or Champagne 1 teaspoon Tippleman’s Ginger Honey Syrup 1 slice blood orange Serve in our… Read on

Lindsay Whiteaker and Pete Halupka – Harvest, Alabama natives and who met in the 5th grade – launched Harvest Roots Farm and Ferment in 2011 with less than $1,000. What was then a small, organic vegetable farm has grown into a full-scale “fermentory” – focusing on producing wild, fermented food and beverages. Lindsay and Pete… Read on

Most every family has a host of Thanksgiving traditions and closely held recipes. Still, there is plenty of room for experimentation while still keeping up family rituals. Our friends at Local Palate, a print and online publication focusing on Southern culinary history and culture, share this recipe for a turkey dry rub. It is a… Read on

Barbeque lovers are often staunch proponents and defenders of their favorite preparation, favorite meat, and favorite sauce—or lack thereof. Just as there is an entire range of styles of barbeque (everything from pulled pork with slaw to smoked chicken to a plate of burnt ends), there is a whole spectrum of barbeque sauces. Personally, I’m… Read on

With Father’s Day quickly approaching, this month’s cocktail post from our Nashville-based cocktail expert Jesse Goldstein discusses the importance of an often-overlooked component of boozy drinks—water. Want to know when to shake and when to stir (or the perfect cocktail for celebrating the fathers in your life)? Read on. From Jesse: It was in 1806 that The Balance and… Read on

In this month’s cocktail post, contributor Jesse Goldstein goes deep into the margarita well (or pitcher, as it were). Everyone loves a good margarita on Cinco de Mayo—but here are a few options that will carry you through the rest of the summer in high style. From Jesse: I catch myself feeling sorry for inanimate… Read on

For this month’s cocktail selection, contributor Jesse Goldstein focuses on something that most Southerners hold dear: a glass of tea. Here he provides us with both hot and cold options that are delicious and simple to prepare—for one or for a whole group. From Jesse: When most think of tea and cocktails, the first thing… Read on

In December of 2011, we started playing with bitters. Today, we explore how craft meets cocktail with Jesse Goldstein. Read on to learn how to make variations of your own of cocktail bitters and how to use this relatively simple ingredient to add complex layers to your own drinks: It was in 1806 when the… Read on

Vino or Moonshine? Both, please. Memphis chefs, Andrew Ticer and Michael Hudman’s new cookbook, Collards and Carbonara: Southern Cooking, Italian Roots published by Olive Press, showcases their distinctly Southern-Italian dishes—or is that distinctly Italian-Southern dishes? Either way, it’s fusion cuisine with an accent. The two chefs and best friends opened the upscale Andrew Michael Italian Kitchen in Memphis… Read on

In anticipation of upcoming holiday celebrations, we asked Jesse Goldstein, our cocktail contributor, to come up with a couple of new twists on classic sparkling cocktails. Celebrate responsibly and come back for more great cocktail recipes in the new year. I’ve often said that it’s a shame sparkling wine seems to be reserved for special… Read on

Last year, when delving into the history of holiday carols, I found myself asking a question that I’ve wondered about since my youth: What exactly is figgy pudding? The traditional English dessert is mentioned several times in the popular carol “We Wish You a Merry Christmas” (Now bring us some figgy pudding and bring it… 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

This post originally ran on November 12, 2011. I’m making the pie again today for our guests who will arrive in the coming days. Happy Thanksgiving week…we’ve got lots to be thankful for. xoNatalie My daughter Maggie has been decorating the house for Thanksgiving this last week. In fact, she went directly from Halloween to a strange… Read on

We have reached that time of the year when, even in Alabama, we have to accept that winter has arrived. While there are many things to celebrate during colder months, the early frosts are the hardest to embrace. So, we were excited when guest contributor Jesse Goldstein offered up a bit of a tropical concoction… Read on

It takes a special kind of food to require it’s own specific food transportation system. Anyone who has ever attempted to serve – and certainly travel with – deviled eggs knows that eggs resting on an ordinary plate will end up smashed, flattened, or in the floor. I personally have at least 3 different deviled… Read on

The last day of summer is officially September 22nd, but Maggie started back to school weeks ago. As the long days wind down, we must begrudgingly say farewell to peach season. This year, I found myself with an abundance of peaches throughout the summer. Whenever I swiped the last one from the counter to eat… Read on

A few months ago, I spent a couple of days with friends at Gray Bear Lodge in Hohenwald, Tennessee. While there—in addition to the yoga sessions, sauna time, tub soaks, and hikes—I was treated to a (mini) juice cleanse for a few days. And though I recommend consulting your doctor before embarking on your own… 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

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

Foraging is the act of searching for and gathering wild food. Perhaps you remember learning about nomadic hunters and gatherers in grade school—these early societies moved from place to place, following animals, fruits, and vegetables in order to sustain life. Modern humans followed this way of life until about ten thousand years ago, when agriculture… Read on

It is no secret that Southerners love green tomatoes. We fry them, pickle them, stew them, bake them in pies, and even write books about them. Readily available at the beginning and ending of each summer season, this under-ripe fruit has a firm flesh and an acidic, sour taste—which allows them to be used in… 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

My Gram Perkins passed down several recipes to me through the years. I keep most of them in a recipe book my mother compiled of family recipes. From Chocolate Pie to Thanksgiving dressing, Gram Perkins’ delicious Southern dishes continue to make their way onto my table—always tasting amazing, but not quite as good as when… Read on

Alabama Chanin’s first-ever sewing workshop took place in 2008 alongside a seminar on Southern cooking, organized and presented by our friend and collaborator, Angie Mosier. While the sewing participants stitched and chatted, the food preparers fried up some chicken, steamed collard greens and made pot likker, then baked the most delicious Lane Cake. At each… Read on

Ever since I read about classic Southern drinks in the latest issue of Garden & Gun, I’ve been craving a crisp, refreshing cocktail. We’ve shared some grenadine-inspired libations before and, in keeping with that theme (and continuing our love affair with Jack Rudy’s Small Batch Grenadine), we created a blood orange-infused pomegranate cocktail. Boasting a… Read on

As a Southerner and a cook, I often find myself included in lively debates about regional cuisine, long-winded discussions of the dozens of types of barbecue preparations, cornbread recipe swaps, or conversations on the perfect biscuit dough. Those of us who love food treasure the dishes we were raised eating and love to swap recipes… Read on

This year, I’ve been supplementing my garden’s harvest with fruits and vegetables from local farmers’ markets and the occasional Community-Supported Agriculture (CSA) box. Typically, participating in a CSA program involves purchasing a share of a farmer’s crop before it is produced, but some farmers (like ours) will accept weekly payments for pre-ordered boxes. While quantities… Read on

Open any Hallmark card or watch a coffee commercial between now and the new year and you will be flooded with the storybook sentiment of the holidays. Ask anyone their feelings about Thanksgiving and they will tell you it’s a time for family, for great food and for, well, giving thanks. All of those things… Read on

Autumn is most certainly the season of the pumpkin. I admit that, though they are beautiful decorations, I haven’t always been a big fan of the fruit. But, as we get older, our tastes continue to change. These days, I find that I crave them more than ever. The flavor can be sweet, even complex,… Read on

It has been over three years since the Deepwater Horizon oil spill devastated the Gulf Coast and, in turn, the livelihoods of many. The Alabama seafood industry was practically devastated, but is rebounding with determination and the support of restaurateurs and loyal customers. Alabama has 50+ miles of coastline bordering the Gulf of Mexico. Add… Read on

Kevin Gillespie grew up in Locust Grove, Georgia, outside Atlanta, with nine cousins within five years of age living five hundred feet from each other. While his parents worked, his paternal grandmother watched the kids, cooking three meals a day so the family could always sit and eat together. At age ten, Kevin became interested… Read on

Yesterday, we heard from Heather Wylie about her Bohemian Bop venture, her love of printmaking, and how she got into screen printing t-shirts. Today, Heather shares with us a recipe for screen printing at home, based on her own self-taught experience and by following You Tube videos and a few books on the subject, including… Read on

We are pleased to welcome back friend and writer, Phillip March Jones, who we have convinced to join us as a regular contributor to this Journal. Phillip will be writing about art, visual design, music, food, and travel. This week, Phillip shares a photo essay of (and a delicious recipe from) his new favorite restaurant,… 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

I’ve been thinking about painting my back porch and deck white since it was built last summer. After all, we spend about fifty percent of our time out there. I’ve long disliked the toxicity of commercial paints on the market. Most common indoor and outdoor household paints contain volatile organic compounds (VOCs). VOCs contain a… Read on

A couple months ago, we launched a line of cocktail napkins made with our 100% organic cotton jersey and printed with the Alabama Chanin logo. We also shared a new favorite cocktail: our version of a Maiden’s Blush. Friend Brooks Reitz of the Jack Rudy Cocktail Co. sent us some of his small batch grenadine,… Read on

For Marimekko Week, we wanted to make (and eat) one of the delicious Finnish dishes on the Marimekko Feeling Festive blog. Armi Ratia has been an inspiration to so many, myself included, for decades. The clean lines and graphic look of Marimekko patterns are both simple and exciting to the eye and the bold, bright… Read on

We spend a good bit of time in the kitchen, planning meals and testing out new recipes to share, while I spend evenings trying to please the taste buds of my picky eater. I’ve found that kitchen twine has a number of uses, including trussing or tying meat when cooking or when you want to… Read on

It’s been unseasonably cool these last weeks. Most days, it’s been too chilly to fling the windows wide open and really enjoy the weather. Though we’re only just beginning to see the signs of an Alabama spring season, we’re preparing our supplies to begin the task of spring cleaning. We’ve previously shared some wabi-sabi cleaning… Read on

It’s been nearly three years since the Deepwater Horizon oil spill disaster in the Gulf of Mexico, and the repercussions still linger. Tar balls continue to wash up on shore as we wait patiently to learn how much BP will pay in restitution. But the fishing, shrimping, and oyster industries have rebounded in strides, as… Read on

We try to share a staff lunch once a week here in the studio. It gives everyone a chance to sit down together, laugh, and share ideas. We are, after all, a family of sorts. This week we had hoped to entertain and enjoy time with our friend and collaborator Anna Maria Horner, to whom… Read on

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… Read on

On Monday, Sara wrote her thoughts on fashion and designing for real people with different body types. We’ve written before ‘On Beauty’ and the comeback of pin-up style. Even though media representations might make you feel differently, the fact is that women come in so many beautiful shapes and sizes. This is a deeply important… Read on

It’s a bit of a stretch to call chicken made with olives “Peace Chicken,” but it did recently bring a bit of peace to my family life.  Here’s the story: Although I have spent years cultivating my backyard garden, honing my cooking skills, learning how to shop in my small community (grass-fed local meat from… Read on

This year saw our Journal take a more structured tone and we devoted particular days to particular topics. Wednesday’s became Recipe Wednesday and we worked to get ourselves organized and cook. EVERY WEEK.  It was quite a feat of organization since we also run the production office, online store, design, pay bills, and as I… Read on

In our family (as many families in my community), today will be celebrated with Hog Jowl, Collards, and Black-eyed Peas (although you might want to try the Three Sisters with some root vegetables). It’s one of the few days of the year my father (who is gratefully still with us and in remission) actually cooks… Read on

Everything from roasted potatoes to strawberries and Prosecco  (sometimes in the same meal) have been flavored by my rosemary plants; I have been known to make flower arrangements (and wreaths) from the fragrant leaves and drink rosemary infused tea at the same time.  And while I use rosemary year-round, this evergreen bush is readily available… Read on

Apples, sweet potatoes, autumn squash, turnips, rutabagas, leeks, and greens of every shade—I await the fall garden and all of its bounty each year with as much eagerness as the changing of the leaves and the relief from blistering Alabama summers. Root vegetables are at their prime this time of year and their heartiness is… Read on

Tasia Malakasis, owner of local fromagerie Belle Chevre, is a dear friend of Alabama Chanin. She, like so many Southern women, has never met a stranger and can spend an afternoon discussing recipes, bourbon, and the weather, with genuine ease and enthusiasm. Her big heart and zeal for life are not easily contained and show… 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

Thank you to the Southern Foodways Alliance for allowing us to share “Vinegar and Barbecue: Tales of Live Cultures and Red Herrings” by Hugh Acheson. The perfect prelude to a barbeque infused Southern Foodways Alliance Symposium weekend. Oxford, Mississippi awaits. xoNatalie From Gravy #44: In the world of barbecue, vinegar is a seasoning, a spritz, a wash—an… Read on

As John T. Edge explains in his new book, The Truck Food Cookbook, (which we mentioned here) the food truck phenomenon that has swept the country over the past several years has been exciting to watch. Citizens of many American cities are challenging the regulations placed on food truck vendors in an effort to make streetscapes more alluring and encourage the… Read on

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… Read on

With the introduction of the Foxfire 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… 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

Last month, I had the incredible honor of hosting a studio visit from three amazing women who have inspired me for years. On a beautiful summer day, Rosanne Cash, Gael Towey, and Maira Kalman arrived in Florence for a two day sewing workshop and adventure. The idea for the trip was hatched on a spring… Read on

The warm months in the south are a little extra-warm for us in the studio, so we are always looking for an excuse to cool down- even when having our afternoon coffee.  What better way to cool down your afternoon coffee than with ice cream? The first time I had an affogato was at a… Read on

My son Zach has a beautiful way of adapting traditional recipes in his cooking. For our studio lunches, he makes a salad with handmade, moist farm cheese crumbled on top. We also enjoy it (probably too much) with fresh baked bread and crackers. Farm cheese got its name because all of its ingredients could be… Read on

Every summer in our part of the world is hot, so hot that you barely want to move. And this summer seems particularly, endlessly hot. By the end of August, we will all be looking forward to the coolness that comes with fall. Until then, Maggie and I are cooling off with afternoon dips in… Read on

In March, Kristy shared a few of her favorite simple syrup recipes, which are a flavorful way to smooth your favorite cocktails. Though gin is not my spirit of choice, the ginger and mint made this by far my favorite drink of the summer. As posted this morning, I have a particular love for ginger… Read on

Since I was pregnant with Maggie 7 years ago, I have loved ginger. Before that pregnancy, I couldn’t stand the smell of it. But it seems that Maggie gifted me with many things, including a love of all things ginger, particularly ginger ale and ginger candy, which was written about here. I am going to… Read on

The food might just be the best thing about Penland… other than the yoga every morning (and afternoon), the view, the beautiful studio, the great people. Let’s just say that the food is one of the things that make Penland great. Breakfast, lunch, and dinner served on schedule. No preparation or clean up – thanks… Read on

I first tasted the fried chicken at Watershed restaurant in Georgia about 10 years ago, while visiting friend and colleague, Angie Mosier. This was also my first meeting with Scott Peacock, the then-head chef of Watershed who led them to a James Beard award in 2007. Scott’s close friend and culinary mentor, Edna Lewis, is hands… Read on

If you’ve been to a convenience store in Alabama, chances are you’ve encountered a fried pie, stowed in a basket at the counter and wrapped tightly in cellophane or butter-drenched wax paper. Growing up, family road trip pit stops didn’t mean Cracker Jacks or candy bars for me; it was the fried pies I coveted, portable… Read on

Some five years ago, Martha Hall Foose visited Florence, and made the best strawberry cobbler I’ve had to date. Strawberry season came a little early this year. In early May, my patch began producing.  I’m hoping that the plants will continue bearing through the coming weeks so my son, Zach, can make his classic strawberry… Read on

I have collected quite the assortment of cookie and biscuit cutters over the years, all crammed into a drawer in my kitchen. Each year for Valentine’s Day, my daughter Maggie and I make heart-shaped biscuits. We also have a few animal shapes for pet themed birthday parties… What more appropriate shape for Independence Day than… Read on

A traditional southern barbecue will almost always have the option of pork, whether in the form of pulled pork sandwiches, slow-cooked ribs, or smoked pork butt. Our July 4th pork dish may be a little more formal than those options, but it is actually very easy to prepare. Our pork loin was sourced locally and… Read on

Summer is my favorite time of year, although there are some who don’t share my love for the south’s steamy heat. Since the heat can be extreme, one summer staple is a batch of Toddy cold-brewed coffee. It’s so simple to make and has so many variations that it can be the only coffee base… Read on

John Bielenberg and his work with PieLab aren’t new to Alabama Chanin, or our blog. We were curious what John has been up to, so we caught up with him between his travels to learn more about Project M, PieLab, and recent goings on in Greensboro, Alabama. We also got our hands on a delicious… Read on

For me, the warmer, sunny days of spring mean patio lounging and a cold, crisp beverage. It’s during this season that beer spikes in popularity in my house, becoming my libation of choice. But cracking a cold one doesn’t necessarily mean simply turning up the bottle or emptying its contents into a cold mug. On… Read on

I’ve been trying my hand at making the perfect Old-Fashioned Cocktail for our Visiting Artist Series tomorrow evening, and my friend Angie Mosier suggested that I try The Julian, Julian Van Winkle’s version of the Old Fashioned. Created by Sean Brock formerly of HUSK in Charleston, South Carolina, the drink highlights the – now famous… Read on

For a small company in a small town, we’ve received quite a bit of media attention. This is particularly amazing when you consider our nonexistent advertising budget. With the exception of a couple of classified listings in our local paper, I can’t recall having ever purchased an ad. Even though we have been fortunate in… Read on

If there’s one thing that rivals my love for creating a delicious, soulful meal, it’s mixing a good cocktail. I’ve enjoyed the classic cocktail revival that’s swept through restaurants and bars, as well as the focus on fresh, seasonal cocktail ingredients. But, as much as I like to travel and seek out mad-scientist mixologists and… Read on

Our studio has been somewhat sorghum obsessed lately, so I thought this would be the perfect time to use this southern treat to create a variation on the everyday latte.  I love enjoying a simple coffee on a day-to-day basis, but sometimes it’s nice to spice things up a bit with ingredients that feel near… Read on

As a child, I ate molasses these ways: drizzled over my biscuits at my grandmother’s table, in Shoofly Pie, barbeque sauce, and baked in fresh gingerbread. As an adult, I’m beginning to notice plenty of restaurants adding this sugar cane syrup to their dishes in glazes and sauces, salad dressings, and many delicious cocktails. I… Read on

For our weekly Studio Lunch, my son Zach prepared a savory Grilled Vegetable + White Cheddar Quiche with cherry tomatoes. In a move that delighted me, he delivered it to the studio and included a heaping salad of fresh greens- Butterhead lettuce, Red Oakleaf, and arugula- all from Jack-o-Lantern Farms, one of our local farmers’… Read on

Meet Kristy – friend, caterer for our Weekend Workshops @ The Factory, and the newest contributor to this blog. I love the symbiotic relationship between the ferns and the mushrooms – along with Kristy’s recipe. Enjoy! xoNatalie On a visit to the Florence/Lauderdale County Farmers’ Market last fall, I was taken by the beautiful shiitake… Read on

Whenever I meet someone, the first thing that usually comes out of their mouth is, “You’re the girl that made me coffee that time.” And as long as that statement is followed by, “It was the best cup of coffee I’ve ever had,” I am a happy girl. I had 6 years of coffee-slinging under… Read on

Since the beginning of time, food has been an essential part of family life and, on a larger scale, the community. As the kitchen is often described as the heart of the house- the recipes and food made within move outward- connecting people to their neighborhood and even their region. A community cookbook exemplifies that… Read on

Martha Hall Foose’s A Southerly Course: Recipes and Stories from Close to Home, has landed on our bookshelf in the studio- then made its way into the kitchen (and our hearts and minds). In her book, Martha’s recipes are accompanied by fascinating stories of life and times in the Mississippi Delta. It makes me want… Read on

Biscuits are a popular topic of conversation here at Alabama Chanin. We’ve enjoyed their flaky goodness in friends’ company at Blackberry Farm, pondered the great question of butter or lard (butter trumps here), and—of course—given you our favorite recipe in Alabama Stitch Book. Just when we think we know all there is to know about biscuits, Nathalie Dupree and… Read on

Get yours online and join the Southern Foodways Alliance that you can have this kind of deliciousness mailed to your door (with a side of grated tomato):   Slow-Roasted Broad Beans by Sheila and Matt Neal of Neal’s Deli, Carrboro, NC – from pages 8-9 of Gravy #42 WE THINK OF OUR PASTRAMI PLATE AS… Read on

A month ago I was totally intimidated and scared of bitters, what they were, and how to use them. A recent encounter changed that. It all began with a cocktail drink at Patois in New Orleans.  The beautiful drink menu started off with a lovely champagne cocktail that was something like this: Champagne, Cointreau, Orange… Read on

In the spirit of “The Best Of” week as we move towards New Year’s Eve, I had to recap some of the best meals of my year – and they were plenty (despite my detox). 2011 started with a trip to Blackberry Farm’s Taste of the South with an amazing array of chefs and artisans. … Read on

I have been taste testing tonight for our Holiday Market and cocktail party this Thursday evening. Come by The Factory to visit with great artists and musicians and, of course, to try my Alabama Royale: Fill glass with Belstar Prosecco Add two wedges of organic lemon Drizzle with a teaspoon of Elderberry Syrup Sip +… Read on

For those of you who have been reading this blog for years, it will come as no surprise that I have a girl crush on Virginia Willis. For me, she embodies all of the things that are required of a great Southern Chef with an added hearty laugh. Her book Bon Appetit, Y’all is in… Read on

We have so very much to be thankful for this year – and decade.  It has been a time filled with friends, family, color, design, light, laughter, growth, and, of course, good food. May your celebrations this year be filled with laughter, light, love, and Pumpkin Cheesecake! xo from Natalie and all of us @… Read on

Made (and Grown) in the USA: Jack Rudy Cocktail Co. Small Batch Tonic Tito’s Handmade Vodka Lemon Verbena – from my garden (and thanks to  Angie Mosier) My friend John T. Edge – the man who understands everything culinary and loves “liquor and its accompaniments” – wrote yesterday of Jack Rudy Cocktail Co. Small Batch… Read on

Autumn is definitely in the air – even here in Alabama. With autumn, comes a selection of spicier, richer deserts for all the upcoming festivals and celebrations. I adore fresh ginger: the color, the smell, to drink ginger tea and to eat ginger candy.  Our local Ginger Ale – Buffalo Rock – is beautifully hot… Read on

I arrived back from Berlin to find that tomatoes are still dropping off the vines in my backyard.  I just can’t seem to keep up with them this year.  In a situation like this, the best thing to do is to make Pico de Gallo.  A great dish for the heat of summer, it’s also… Read on

I thought a lot about what I would drink once my cleanse was over, and I could have alcohol in my life again. I’m a lover of white wine, but just before my cleanse started I was introduced to the world of vermouth cocktails by a talented barkeep at Blackberry Farm. In July, he served… Read on

Labor Day in my family means delicious home-cooked food.  And while I won’t be indulging to excess this year, I still look forward to family get-togethers and the cooking involved.  While browsing my cookbook collection in preparation for our family meal, it occurred to me that covered pies are really just applique with dough. Fascinated… Read on

Last weekend, I finally got a chance to read my Gravy: Special Louisiana Edition, the Spring 2011 Issue of the Southern Foodways Alliance’s “Food Letter” to its members. (Better late than never!) On page 6 of the downloadable PDF, you will find a story about – and a recipe by – Susan Spicer of New… Read on

When our good friend Kristy brought this amazing dish to our last weekend workshop, I instantly knew it would become a summer staple in my kitchen. The sweetness of the watermelon  balances perfectly with the acidity of the tomatoes, and the hint of mint makes it extra refreshing on hot day. Everyone was asking for… Read on

This recipe was the lucky culmination of a recent visit to the Lodge Factory Store in Scottsboro, Alabama, the abundance of cherry tomatoes in my garden, and leftover biscuits from this morning’s breakfast. It features the biscuit recipe from page 80 of the Alabama Stitch Book and is a riff on the Put-Up Tomato Pie… Read on

NATALIE’S PLUM DELIGHT 1 shot vodka 6 crushed plums Splash of cranberry juice Splash of fresh lemon juice Lemon basil Ice Porch.

This is what I want for the holidays: the largest cast iron skillet that can be had for oven-roasting vegetables. I am no recent convert to the joys of cast iron cooking as the pans pictured above have traveled the world with me for 30+ years. However, I was reminded of the detriments of aluminum… Read on

Thank you to everyone who came to our studio in Florence last weekend to participate in the Weekend Workshop.  What a great group… the stories, fellowship, sewing, and laughter were perfect. A special thanks to Amy for sharing the sewing of her beautiful wedding dress.  What a special way to start a lifetime of beauty… Read on

According to friends, I might be the only person in North Alabama still harvesting tomatoes.  I was angry at myself for not getting them in the ground earlier this year; however, it seems that my busy life made the perfect storm for a great harvest.  One of Zach’s friends gave me a load of heirloom… Read on

In my quest to reduce the amount of plastic that we consume as a family, I have finally succeeded in making my own toothpaste. After collecting the simple recipes for a couple of months, I played with the ingredients to make a paste that is to my liking.

I have been remiss in posting this last week. In all honesty, this heat has made me a little slow. The interview with Roman (see post below) is coming; please be patient with me. To this extreme heat, add the fact that my (baby) Maggie starts school tomorrow. It seems hard to believe that time… Read on

We picked blackberries this morning as the sun was coming up over the trees. This calls for Cottage Cheese Pancakes from the Fannie Farmer Cookbook to pair with our morning harvest.

Thank you to everyone who braved the weather and joined us for our Open House, Sample Sale and Earth Day Celebration over the weekend. (And to Butch and Robert Rausch for playing along…) It was lovely to open our studio and the event was so successful that we decided to go ahead and plan for next… Read on

Maggie has her Valentine’s Party this morning at school and she started the day jumping up and down saying, “I am so excited. I am so excited. I am so excited.” Her enthusiasm for this holiday has been amazing to see crescendo as the week comes to a close. This (almost) four year old girl has… Read on

A blanket of snow gave a surprise visit in Alabama today and, in typical Southern fashion, we celebrated by closing the city and cooking.  I made a pot of my famous secret-recipe chili – one of my favorite dishes. So… here you have my secret chili recipe.The secret is really in the homemade chili powder:… Read on

Thanks go out to everyone @ Southern Living for the lovely piece in their February issue. We have gotten lots of emails and calls about the article. There have also been several requests for the play dough recipe that Maggie and I were making that afternoon when Southern Living visited… One of the simplest things to make… Read on

Okay – before I start – I have to say – JOIN THE SOUTHERN FOODWAYS ALLIANCE… good? I made it through the snow and ice in Arctic temperatures to Walland, Tennessee. My trip to Blackberry Farm might be one of the most extraordinary trips I have ever taken – anywhere. I know that is saying a lot… Read on

Forgive me for taking a vacation just after the holidays; BUT, I am headed out today for my first vacation – on my own – in 10 years (snow permitting)… very excited & for good reason: Taste of the South @ Blackberry Farms Alabama Chanin donated one of our Textile Stories Quilts to the auction… Read on

In 1999, at the tail end of the last decade, I chose to leave my life in Vienna, Austria, to spend what I deemed a “sabbatical” on an island off the northern coast of Venezuela called Los Roques. How I got there is a story for another day. What had drawn me there was a… Read on

From Vogue Daily: Still under the radar, West Coast-based Heath Ceramics is a Vogue editor favorite. Imagine our delight upon discovering that their new color for fall, out today, is this divine shade of red, reminding us of the fall collections (think Prada, Louis Vuitton, and Galliano). “Even though we’re in California, the warmth of… Read on

My little strawberry patch is working miracles this year. It is wonderful for us to be able to go out the back door and pick breakfast. Maggie has appointed herself the official color inspector and tells me which ones are red enough to pick and which ones have to wait until tomorrow. I follow her lead religiously. For… Read on

Okay. If you live in the South (and perhaps everywhere else for that matter), summertime is filled with anonymous gifts left on your porch. Martha Foose writes, “When it is not possible to eat all the squash that comes out of the backyard garden quickly enough, the Kornegays have admitted to leaving anonymous gifts on… Read on

After our “Sewing, Cooking and Community” extravaganza in Atlanta, just about everyone asked me about Angie’s Pimento Cheese recipe (pronounced “puhmenaaacheeeez”). The first time I saw Angie’s recipe, it surprised me to see onion included, but now I firmly believe that this is the trick.

Did I forget to mention that Maggie is having a holiday with Butch in the woods? Ingredients: Two handfuls of fresh fingerling potatoes Two small finger eggplants (one and one-half inch in diameter) Two red peppers One whole garlic bulb One 4” sprig of fresh rosemary Grated Parmesan cheese Olive oil Salt and fresh ground… Read on

This is shaping up to be the week for Children and Adults. While in the doctor’s office, I picked up the May issue of Country Living Magazine to find this lovely piece about buttercream frosting: This article and a spend-over with friends’ children inspired me to try out the recipe below which I received literally… Read on

Some days I fantasize that I am prepared to forage from our local woods to sustain my family. The blatant truth is that like most folk, I would most likely not know which plant would kill us or sustain us. For that reason, I love these Peterson field guides. These two books have helped me… Read on

The other day, I received a voice message from my sweet friend, Lisa. “Blair, I was just at the farmer’s market and saw Lady Peas, and I always think of you when I see Lady Peas, so I left you a bag on your front porch bench.” When I thanked Lisa, I forgot to ask… Read on

I briefly mentioned Belle Chevre in a post from a few weeks back and feel compelled to talk more about this company today. I had the opportunity to meet Tasia recently and fell in love with her story, her passion and the Tuscan Chevre that she so kindly left at our studio. Last night, in… Read on

In the south, there is a pecan tree in just about every yard. Every autumn, we pick up pecans and my aunt, Elaine, shells them all winter long. She says that she cannot sit still at night with nothing to do – so, when she is not stitching, she shells and when she is not… Read on

Below is my Gram Perkins’ famous chocolate pie recipe that my cousin Joy continues to make. It was printed in 1958 in the “Favorite Recipes of Alabama Vocational Home Economics Teachers” cook book. My mother gave me a copy of this book when I moved into my first apartment. You can find other great community… Read on

There is nothing I love more than a cup or glass of tea – hot or cold, winter or summer. We grow herbs, pick fruits, leaves, stems and blend them together into all sorts of concoctions. But there is nothing that says summer like a glass of southern sweet tea. NATALIE’S TEA Bring 2 quarts… Read on

Above: Pages 101-103 from The Road to Unforgetting: Detours in the American South 1997-2022, by Pete Candler, 2023 | 103, Homeless Car Wash, Sheffield, Alabama 2019 Read (or listen) along with us. #AlabamaChaninBookClub(Updated June 5, 2023) Some of the links below contain affiliate links. By purchasing a book or audio recording at these links, Alabama… Read on

Pictured above: Detail of The Shoals Area; map via AllTrails In her book, First, We Make the Beast Beautiful: A New Journey Through Anxiety, Sarah Wilson explains how walking helps calm her anxiety and balances the nervous system. In the chapter titled “Slow…” her declaration, “I’m also a mad hiker,” appeals to my heart and… Read on

This week’s installment of Stories We Love highlights our latest collaboration with Heath Ceramics (@heathceramics). Watch for more inspiration and stories from the development of the Echo collection coming up on the Journal. Natalie at Home: Photographs by Rinne Allen (@rinneallen) Alabama Chanin x Heath Ceramics etched dinnerware. @heathceramicsMuir Flatware in Tumbled by Heath Ceramics…. Read on

Introducing 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. Congratulations to @cedric.burnside on his @recordingacademy win and to the whole @singlelock family for a year of award winning sounds…. Read on

“Much of the social history of early America has been lost to us precisely because women were expected to use needles rather than pens. Yet if textiles are in one sense an emblem of women’s oppression, they have also been an almost universal medium of female expression. If historians are to understand the lives of… Read on

“Okra flower and okra” from Root to Leaf: A Southern Chef Cooks through the Seasons by Steven Satterfield.   “Let things taste of what they are.” —Alice Waters  August produces an abundance of fresh vegetables from the garden, at farmers markets, and on the menu at local eateries. Popular in our community this season are corn, tomatoes,… Read on

Swatch of the Month Inspiration: Beads + Sequins; June’s Swatch of the Month featuring Transitional Embroidery; “Shade Card” from Journeys in Natural Dyeing: Techniques for Creating Color at Home by Kristine Vejar and Adrienne Rodriguez (pages 182–183); “Oaks galls used to naturally dye June’s Swatch of the Month Embroidery Floss at the Verb Studio in… 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

We are continually captivated and inspired by the Mexican artist and style icon Frida Kahlo. Frida incorporated personal experiences, relationships, traditional Mexican culture, and political ideologies into her art, and is a representation of fearlessness and authenticity for many in marginalized groups. Frida drew from the deepest emotional elements of her personal life – including her marriage,… Read on

Lead image from Beauty Everyday, 2013 by Rinne Allen, Kristen Bach, and Rebecca Wood (page 59)    “No act of kindness, no matter how small, is ever wasted.” ― Aesop  Winter finally made it to Alabama last week, with snow and ice blanketing The Shoals. Prioritizing our team’s safety, Alabama Chanin made the decision to close The Factory for the week. This winter… Read on

From top left: Hable Suns Apron, Camellia Etched Dinner Plate from Alabama Chanin x Heath Ceramics, Cornbread Sticks from Alabama Studio Style, Cocktail Napkins in Natural, Stenciled Pumpkin Pie, David Mellor Pride 5-Piece Stainless Set, Sparkling Manhattan  “Forever on Thanksgiving the heart will find the pathway home.” – Wilbur D. Nesbit  We hope everyone is able… 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

To plant a garden is to believe in tomorrow – Audrey Hepburn  Originally planted during World War I and World War II, victory gardens offered food security, reduced pressure of the food supply, and encouraged morale during wartimes. They have made a resurgence amid the COVID-19 pandemic, with many citizens of communities across the world going… Read on

The wabi-sabi cleaning cupboard has taken on a much different meaning during the COVID-19 pandemic. As we think about the importance of being sanitary, it is a good time to also consider how to balance the need for chemicals and sustainable cleaners—approaching our methodology in a safe and environmentally friendly way.  In implementing sustainable living, we are always… Read on

“She was the first to ever love me.”  We have the deepest appreciation for the women and mothers who birthed us, nurture us, and continue to care for and love us. We look up to them every day, and today, we share stories and works of art that celebrate them:   Never a Pal Like Mother:… Read on

As we write this post our national food and beverage industry is in free-fall. Restaurants and bars, shuttered in order to prevent the spread of COVID-19, have laid off an unknown number of staff and servers across the country. We feel deeply what our friend Brooks Reitz wrote yesterday, “Uncharted waters. We have been gut punched,… Read on

Originally published in 2010, a few years after Natalie’s acclaimed Alabama Stitch Book, Alabama Studio Style expanded on the philosophies and skills taught in the first book. More importantly, though, Alabama Studio Style was an invitation into Natalie’s home. Stories and recipes for an “Autumn Brunch,” “Alabama Studio Celebration,” and “Pickling Party” fill the pages…. 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

“Mardi Gras is the love of life. It is the harmonic convergence of our food, our music, our creativity, our eccentricity, our neighbors, and our joy of living. All at once.” ― Chris Rose Tomorrow is Fat Tuesday! Though Mardi Gras has been celebrated for the past few weeks, official Mardi Gras Day is February… 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

“Alabama Chanin as a business was founded on the idea of a quilting stitch. And although it took me months to realize that I was actually quilting as I pieced together those first cut up t-shirts, the knowledge of those quilting stitches came from my most elemental childhood experiences. Growing up in the South, at… Read on

“We are all a little weird. And life is a little weird. And when we find someone whose weirdness is compatible with ours, we join up with them and fall into mutually satisfying weirdness—and call it love. True love.” ― Robert Fulghum This week is all about Valentine’s Day. From a bit of history on… Read on

Since 2012 and in January of each year, the team at Alabama Chanin, The School of Making, Building 14, and our Family of Businesses undertakes strategic planning for the year. This process was learned from our dear friend Ari at the Zingerman’s Community of Businesses and ZingTrain. Over the years, our process has changed and… 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

To immerse our makers into the community that surrounds Alabama Chanin, this year chef John Cartwright of Rivertown Coffee, located in downtown Florence, will be joining us at The Factory to bring his own brand of Southern cooking to each workshop. We recently sat down with John to discuss Rivertown Coffee, the food community in… Read on

“The glory of gardening: hands in the dirt, head in the sun, heart with nature. To nurture a garden is to feed not just on the body, but the soul.” ― Alfred Austin This Saturday, January 25th, is National Seed Swap Day. Founded in 2006 by Washington Gardener editor Kathy Jentz, National Seed Swap Day… Read on

“And suddenly you know: It’s time to start something new and trust the magic of beginnings.”― Meister Eckhart 2020 ushers in a new decade as well as the 20th anniversary of Alabama Chanin. As we prepare for the year ahead and celebrate Natalie’s two decades of commitment to sustainability, we wanted to take this opportunity… Read on

“Christmas isn’t just a day, it’s a frame of mind.” ― Valentine Davis, Miracle on 34th Street  Whether Christmas decorating starts after Thanksgiving dinner or a few days before December 25th, decorating for the holiday is a tradition for countless homes every year. This week we share a few of our favorite DIY Christmas decorations.   DIY Tree Skirt   Pomander Balls  … Read on

“Be present in all things and thankful for all things.” ― Maya Angelou Next Thursday is Thanksgiving for us and our readers in the U.S.A., and we are already looking forward to a day spent with family and friends. In anticipation of the delicious food that accompanies this yearly gathering, this week we share Thanksgiving-table-worthy… Read on

“We must have pie. Stress cannot exist in the presence of a pie.” ― David Mamet Today, October 14th, is National Dessert Day. In honor of this scrumptious holiday, this week we share some of our favorite dessert recipes from the Journal and the histories behind a few of the most famous and well-loved Southern… Read on

“What’s more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.” ― Michael Symon October is National Cookbook Month. In observance, this week we share just a few of our favorite contemporary cookbooks. We hope that they will encourage you to… Read on

“Winter is an etching, spring a watercolor, summer an oil painting, and autumn a mosaic of them all.” ― Stanley Horowitz Autumn begings today in the North Hemisphere with the arrival of the Fall Equinox. The cool, crisp weather ushers in some of our favorite outdoor activities. This week we share a few of those,… 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

Today we celebrate our friends and collaborators at Heath Ceramics for their feature in the in The New York Times Style Magazine. The article, from the One Good Meal series, which focuses on road trips, good food, and the Heath aesthetic, also features the Camellia Etched Serving Platter, shown in the photo above. This beautiful… Read on

Growing up in South Carolina, chef Sean Brock was surrounded by family gardens and people living off the land. As he says in his cookbook Heritage, published in 2013, “If you grow up like I did, you learn to appreciate food on a different level. You see firsthand the work that goes into getting the… Read on

“The heart of hospitality is about creating space for someone to feel seen and heard and loved. It’s about declaring your table a safe zone, a place of warmth and nourishment.”  ― Shauna Niequist, Bread and Wine: A Love Letter to Life Around the Table Summer is a great time for entertaining. Longer days and warm… Read on

Born in India, the now-Raleigh, North Carolina-based chef Cheetie Kumar’s life in America began in the Bronx, New York. She and her family lived in a small apartment in an immigrant neighborhood, where she began to cultivate her new Indian-American identity. Her mother began introducing Cheetie to her culinary heritage at an early age, teaching… Read on

“Rest is not idleness, and to lie sometimes on the grass under trees on a summer’s day, listening to the murmur of the water, or watching the clouds float across the sky, is by no means a waste of time.” ― John Lubbock, The Use of Life Summer is in full swing here in Alabama… Read on

“For me, summer hasn’t really started until tomatoes reappear in local farmers’ markets.” ― José Andrés Today, June 17th, is National Eat Your Vegetables Day. Locally sourced organic vegetables have always been the cornerstone of the meals served at The Factory Café, and like many of our readers, farmer’s market produce is a staple on… Read on

As part of the Project Threadways Symposium in April, we hosted chef Bill Smith of the renowned Chapel Hill, North Carolina, restaurant Crook’s Corner. Bill has been a chef for 30+ years and provided our guests with a true Southern experience that included one of his well-known signature dishes, Atlantic Beach Pie. It was a… Read on

April 11th not only kicked off the third annual Gathering at The Factory, but it also brought the second Supper Club dinner of 2019. The fare was rooted in Italy and meticulously prepared by our Factory Café using ingredients from local farms and purveyors. The evening started with pizzetta bianca, cannellini and anchovy crostini, and… 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

Born in New Bern, North Carolina, chef Bill Smith grew up appreciating the simple yet elegant food cooked by his great grandmother. Family tradition has played a central role in his more than 20-year career at Chapel Hill’s revered Crook’s Corner. A member of the Southern Foodways Alliance, Bill expanded the scope of Southern food… Read on

“To create one’s world in any of the arts takes courage.” ― Georgia O’Keeffe In celebration of Women’s History Month, this week, explore the artists who, drawing from their own unique outlook on the world, have used their work to convey the gamut of universal truths, emotions, and experiences. “The inconvenient spectacle of Frida Kahlo”… Read on

“Hope smiles from the threshold of the year to come, whispering, ‘It will be happier.’” ― Alfred Lord Tennyson The eve of 2019 has inspired us to explore food traditions from around the world that are said to bring prosperity and luck to all those who partake on New Year’s Day. Soba noodles bid goodbye… 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

“My idea of Christmas, whether old-fashioned or modern, is very simple: loving others.” ― Bob Hope The signs of a Christmas season in full swing are all around us: homes and Christmas trees are decorated with colorful lights, dinner menus are underway, presents are wrapped, suitcases are packed, and guest rooms are ready for family… Read on

Former art director of several national magazines, including Smithsonian, House & Garden, and The Washington Post, Brian Noyes knows his way around a publishing house. He also knows his way around a kitchen. After purchasing a small farm just outside of Washington, D.C., Noyes started selling jars of jam at his farm and at local… Read on

The latest featured chef for our Friends of the Café dinner is Memphis-based Kelly English of venues Restaurant Iris, Second Line, and and Biloxi’s Magnolia House. His approach to Southern food, paired with international flavors, has helped Kelly make his name on the culinary scene. English was raised in Louisiana and studied pre-law at the… Read on

Crop Stories is a food-based magazine, with each issue focusing on a particular ingredient. Its fourth edition highlights sweet potatoes—histories and how-tos, stories of real people who work the land, and a whole mess of delicious recipes. According to editor Andre Gallant, the magazine wanted to seek out diverse narratives and writers. “What we hope… Read on

“Wild is the music of the autumnal winds amongst the faded woods.” — William Wordsworth This past Saturday, September 22nd, brought the Autumn Equinox to all of us in the northern hemisphere. Though it doesn’t quite feel like Fall here in Alabama yet (almost), the changing of the seasons has us looking forward to savory… Read on

“Southern history encompasses migrations from Africa to the Americas, from farms to factories, from the rural South to the urban North and back again,” writes John T. Edge in his book, The Potlikker Papers: A Food History of the Modern South. In this book, John T. reports on 60-plus years of Southern food histories—from the… Read on

Sharing good food and good company with friends and family have brought some of our best memories over the years, at both The Factory Café and at home. Holidays, like Thanksgiving, Christmas, and New Year’s Eve (which will all be here before you know it) allow you to open your own home to family and… Read on

For our July Supper Club, The Factory Café invited chef Josh Quick of Florence’s Odette to helm the kitchen with chef Ramon Jacobsen and their team. John Cartwright of Rivertown Coffee Company—who partnered with us for our May Supper Club—joined them in the kitchen. The evening was filled with summer harvest bounty. Odette is located… Read on

Renowned chef John Currence was born and raised in New Orleans, Louisiana, but has become a veritable institution in his adopted hometown of Oxford, Mississippi. John currently runs City Grocery—which he opened when he was 26—and three other restaurants: the “upscale downhome” Boure, French bistro-meets-Mississippi café Snackbar, and his homage to the most important meal… Read on

“Cooking well doesn’t mean cooking fancy.” — Julia Child The bountiful harvests of summer make simple, fresh dishes, made from in-season vegetables and fruits, possible. Pair these with staple meats and seafood and summertime is sure to be delicious. In honor of this warm weather fare, this week is all about summer-eats. Blackberry Farm’s Green… Read on

During June 2018, Natalie took month-long respite and creative journey during her residency at The Hambidge Center in the woods of north Georgia. She reflects on her time there and shares her experience for which she is eternally grateful: In the summer of 2017, I was going through what will always be known to me… Read on

“I found I could say things with colors and shapes that I couldn’t say any other way – things I had no words for.” — Georgia O’Keeffe Our lives are full of and, in many ways, dictated by color. We express ourselves with the color of our hair and clothing. The vibe of our home… Read on

“I declare to you that woman must not depend upon the protection of man, but must be taught to protect herself, and there I take my stand.” — Susan B. Anthony On the heels of Saudi Arabian women’s newly attained right to drive and just a few days away from the United States’ Fourth of… Read on

“Summer afternoon—summer afternoon; to me those have always been the two most beautiful words in the English language.” – Henry James The (unofficial) start of summer is here, especially in Alabama where we have already seen days that top 90 degrees. To help you get a head start on your summer plans, this week we… 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

Virginia Willis is a longtime friend of Alabama Chanin, as we both share a love of Southern food and culture, locally sourced ingredients and sustainability, the Southern Foodways Alliance, and real, honest storytelling. The Georgia-born chef has thrived both on television and in the cookbook industry, appearing on shows like the Food Network’s “Chopped” and… Read on

Barbecue is a territorial dish. Every region, every state, every city thinks that they have the best restaurant with the best recipes. We have never been much for arguing about barbecue because, at the end of the day, most of it is delicious. But, all who have ever eaten at Bunyan’s Bar-B-Q will attest to… Read on

Karl and Sarah Worley’s restaurant concept Biscuit Love had its beginnings in an Airstream trailer food truck named Lilly. From those humble first steps, the Worleys have now opened three brick-and-mortar establishments in the Nashville, Tennessee, area that can attract lines of customers, hungry for biscuits and other Southern fare. Sarah and Karl are a… Read on

Steven Satterfield is co-owner and chef of Miller Union, a restaurant located in Atlanta’s west side that focuses on seasonal ingredients. His relationships with local farmers and producers are the driving forces behind his menus. Chef Satterfield is an active member of Chef’s Collaborative, Southern Foodways Alliance, and Georgia Organics. In 2015, Satterfield released his… Read on

Cathead Distillery has been on our radar for many years. They sponsored one our very first Friends of the Café dinners with Vivian Howard in 2014, and we made a hand-sewn banner for them to use at special events. This spring, we’re partnering with them and Jack Rudy Cocktail Co. for a special Cocktail Workshop… Read on

Paradise Under Reconstruction in the Aesthetic of Funk—that is the name of fiber artist Xenobia Bailey’s ongoing cultural art project. It’s colorful, challenging, multi-disciplinary, and incredibly difficult (if not impossible) to categorize. Bailey’s primary media are yarn and fabric and most of her pieces are crochet or knitted. She often uses concentric circles or repeating… 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

For almost 20 years, the Southern Foodways Alliance has studied and shared the narratives of Southern food, its history, and those who make it. They share those stories not only to educate, but to honor and celebrate those who prepare and serve the food. Now, with The Southern Foodways Alliance Guide to Cocktails, they take… Read on

Textile paint is an everyday staple at The School of Making and ­Alabama Chanin. We use it to transfer stencil designs to a multitude of items including the Alabama Chanin Collection, DIY Kits and Custom Kits—we even stencil our gift bags and boxes. Because of our commitment to lean manufacturing, everything is stenciled to order… 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

National Chocolate Chip Cookie Day is recognized as August 4th, though we celebrate every day around here. (They’re offered on the menu in The Factory Café Monday – Saturday.) Today we pay homage to the American dessert that has acted as temporary relief from financial woes during The Great Depression and became a symbol of… 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

We love you all. We love the Fourth of July. We love our staff. We love for our staff to spend time with their families. In celebration of Independence Day this year, The Factory, the Alabama Chanin offices, and our production studios will be closed today, July 4, 2017. Some of our staff will celebrate by… 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

Anni Albers challenged artists to reject “recipes” and repetition and the safety of what they know will work. She encouraged artists to step away from formulaic making strategies, replacing them “with the adventure of new exploring.” Her life and work are a mirror for finding rich complexity and diversity within simplicity. The photograph of Anni… Read on

In celebration of National Shrimp Day on May 10th, The Factory Café will serve Fried Green Tomatoes + Shrimp Remoulade made with Royal Red Gulf shrimp for lunch next week. With a recipe from the SFA Community Cookbook, this dish will be available from May 9th – 12th. Natalie and the Alabama Chanin team constantly… Read on

Scott Peacock, native of Hartford, Alabama, was in his late twenties when he met the legendary, late Edna L ewis, considered to be the “Grand Dame” of Southern cuisine. At the time, Scott was chef for the governor of Georgia, and he and Miss Lewis were assigned to cook together for a fundraiser—though neither of… Read on

It’s hard to imagine that something as commonplace as the waffle didn’t make it big in the United States until the 1960s—especially when its origin dates back to ancient Greece. The earliest waffles were called “obelios” and were cooked between two hot metal plates. Sometime during the 13th century, Europeans started stamping the cakes with… Read on

Hugh Acheson is a practical man. He’s witty and inventive, too, but he has the ability to cut through nonsense like a hot knife through butter. Hugh opened his Athens, Georgia-based flagship restaurant 5 & 10 in 2000 and followed in 2007 with a second space, The National. He has since opened the Atlanta-based Empire… Read on

Chili con carne, usually just called “chili” around these parts, may have a Spanish name but it’s an undeniably American dish—with more than one group of people claiming some form of ownership. The earliest written description of chili came from J.C. Clopper of Houston, Texas. In his writings about a visit to San Antonio in… Read on

Esteemed chef Eric Ripert of Le Bernardin, one of six Michelin three-star restaurants in New York (there are only 14 in America) has an incredibly meditative approach to life and business—appropriate for a practicing Buddhist, but uncommon for a high-powered chef. As a young chef, his hot temper led to heavy staff turnover and what… 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

We have been fans of Short Stack Editions since they published their first short volume in 2013. Each edition is hand bound with bakers twine and focuses on a single ingredient, offering 20 – 25 clever and approachable recipes written by a variety of chefs, food writers, and cookbook authors. To date, 24 editions have… Read on

America’s food culture comprises an undeniable mix of influences from around the world. African-American women have a significant impact on the foods we eat and have eaten for centuries. Unfortunately, that impact has often been overlooked or overshadowed by racial stereotypes like that of “Aunt Jemima” and other tropes—fetishized mammy stereotypes and caricatures that coopted… 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

As we have reported more than once, the annual Southern Foodways Alliance symposium is a pretty magical occurrence where like-minded individuals come to discuss, debate, celebrate, and (most importantly) eat the very best of what the South has to offer. It was at one of these events where we first really got to know chef… 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 the day and the night are such that you greet them with joy, and life emits a fragrance like flowers and sweet-scented herbs, is more elastic, more starry, more immortal — that is your success.” – Henry David Thoreau Recently, longtime friend and collaborator Kristine Vejar created fabric for us using a technique from… Read on

While we are known for our elaborate hand-sewn, hand-embellished garments, collaboration has long been an integral part of our philosophy. My cousin’s family owns MTM Recognition in Princeton, Illinois, where they make an array of hand-made jewelry pieces produced by skilled craftsmen. When the opportunity to create jewelry together came up, the idea of capturing… Read on

Last week, we introduced pitmaster Rodney Scott and the care and expertise he executes in the “whole hog” process. His prowess for pork and bar-b-que balances quite nicely with Frank Stitt’s skillful translation of Southern ingredients. (I’ve witnessed it first-hand at an SFA Symposium.) Though their kitchens may look different from one another, both Rodney… Read on

One of my New Year’s resolutions for 2016 was to cook more at home. And I have. I started my New Year’s Day, after a good night’s sleep, with a delicious cup of my famous Coffee Milk—an indeterminate mixture of a latte, cappuccino, and a café au lait—made with whole milk (raw when I can… Read on

December has arrived, and with it come holiday parties, family get-togethers, and plenty of reasons to cook and bake. The Factory’s calendar is a little less packed this month, simply because we all have so much to do at home and with our families. But—great news! December is National Egg Nog Month. No matter what… 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

In his last cookbook, A New Turn in the South, Hugh Acheson won us over with his focus on community, sustainability, and organic products. We so agree with his “Message About Community” in that book that we refer to it often in conversations about our own work and how to set standards for what is… Read on

I looked down at my calendar recently and was stunned to realize: this year is almost over. It seems like it was just yesterday that I was thinking summer vacations and tomato sandwiches. Now, I have to shift gears and get into holiday mode—quickly. It seems the older I get, the more I seem to… Read on

October is here and—finally—we are beginning to get a reprieve from the heat of summer. By now, my house has gotten back into the school, work, homework, bedtime routine. (I think every year Maggie manages to negotiate a later bedtime, while mine gets earlier and earlier.) October is one of my favorite months, because it… 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

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

September comes as a bit of a relief this year, as it brings more routine, less travel, and a few moments to relax. While I’ve enjoyed my unforgettable summer with Maggie (especially our cross-country train trip), most parents will agree that there’s just the slightest feeling of liberation when your child goes back to school (albeit… Read on

The Alabama Chanin Journal was unofficially launched back in 2006. In those early days, there was no editorial staff (or much staff at all). There was just Natalie and a couple of friends who pitched in here and there. The early blog posts had little in the way of structured format or consistent subject matter…. Read on

The months of June and July were wonderful and hectic in lots of beautiful and fun ways. There was plenty of travel, including our trip to Blackberry Farm and the cross-country train trip that Maggie and I took to San Francisco. With August comes a welcome bit of calm, just before our house gets back… Read on

Summer is now officially in full swing. As adults, we rarely get to indulge in a full-scale month of vacation—as our children often do. But, in July I like to take a few extra days to enjoy summer with my family and friends. Maggie absolutely loves July (and July 4th festivities are some of her… 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

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

With the arrival of April (and the announcement of our partnership with Nest), it feels as though we are finally settling into the year. April’s warmer weather is also welcomed with open arms (and horseback rides). April is a busy month. April is National Poetry Month. Poetry lovers can begin a project using our Poetry… Read on

…the role of the architect, or the designer, is that of a very good, thoughtful host, all of whose energy goes into trying to anticipate the needs of his guests—those who enter the building and use the objects in it. – Charles Eames Our favorite Eames quote above is now on our café tables, the production… Read on

The process of canning and preserving is just one of the “living arts” that we are thrilled to see making a comeback. This year at The Factory Café, we have set ourselves the goal to “put-up” as much of the bounty of summer as we possibly can. (Not to mention my plans for my own… Read on

February is technically a short month, but it was so fast and furious that I had to make conscious efforts to be mindful AND productive. March looks to be just as busy, but in the best way—full of things I want to do and people I want to see. It is National Women’s History month,… 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

At almost any workplace, you can hear employees talk about their co-workers with a closeness and familiarity; after years of working alongside one another, your officemates can (in some cases) begin to feel like family. In the past, that has actually been the case here at Alabama Chanin. Studio and dye house directress Diane Hall… Read on

In 2011, and just before my 50th birthday, I publicly—on this Journal—declared a detox. I don’t really like to write much about my private life, as Alabama Chanin has grown into something so much bigger than me. And, truth-be-told, I am a rather shy and private person. However, I forged ahead and wrote in the… 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

“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

This month, we offer our second installment on creative cocktails from Jesse Goldstein on the often overlooked of beauty lavender as a flavor. Hopefully you will be inspired to experiment with your own infusions to create spirits with complex, but delicious, flavors. While the idea of infusing herbs and botanicals into spirits may seem to… Read on

Without fail, the arrival of autumn marks the season of all things pumpkin. From pumpkin bread, to pumpkin scented candles, to my daughter Maggie’s annual visit to The Pumpkin Patch, the pumpkin is an essential part of the seasonal change. Just ask any coffee shop employee who hears the cry for Pumpkin Spice Latte dozens… Read on

Today we welcome Jesse Goldstein, one of Nashville, Tennessee’s resident cocktail experts, as a regular contributor to our Journal. Jesse will be sharing stories of Southern culture and the spirits that surround it. Look for a cocktail recipe each month—including traditional mixed drinks and their modern interpretations. One of my favorite things as a kid… 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

Just two hours north of The Shoals lies Nashville, Tennessee—also known as “Music City”. Travelers visiting The Factory often fly into larger nearby airports (like Nashville or Birmingham) and make the drive to Florence. Lately, perhaps in part due to the eponymous television show, Nashville has blossomed as a tourist friendly city—one that we recommend… 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

James Beard award-winning chef and restaurateur Anne Quatrano is enthusiastic about food and community—passions I admire and write about often here on our Journal. Around her home-base of Atlanta, Georgia, she is referred to “Queen Anne” and is the city’s “undisputed Grande dame” of the farm-to-table movement according to The Local Palate. It makes sense;… 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

Community cookbooks – collections of recipes gathered by churches, women’s societies, rotary clubs, and other regional clubs and foundations – have been the foundation of home kitchens across America for decades. These collections often present an air of nostalgia, using old-fashioned techniques, offbeat ingredients, and occasionally include really great anecdotes. They are—in their best versions—a… 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

The act of sharing a meal with others can be a uniting experience, with the potential to create memories and build relationships. Ashley English’s new book, Handmade Gatherings: Recipes and Crafts for Seasonal Celebrations & Potluck Parties, is a celebration of just that sense of community. We previously featured another of Ashley’s books, A Year… Read on

Last week, we hosted our inaugural “Friends of the Café” Dinner, featuring chef Chris Hastings of Hot and Hot Fish Club. Chris and his team came to The Factory for an evening of superb food, lively conversation, and support for the Alabama Gulf Seafood organization.

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

Allison Kave, a truly creative baker and expert on all things pie related, credits her mother with her passion for food. Her mom, Rhonda Kave, is owner of Roni-Sue’s Chocolate in New York’s Essex Street Market. Growing up, Rhonda had a rather unexciting childhood filled with canned and boiled vegetables and she wanted more nutrition… 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

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

For several years now, Alabama Chanin has drawn ideals from the Slow Food movement (Slow Design is rooted in the tenets of the movement)—a philosophy we share with Blackberry Farm. We are currently featuring some of their goods and recipes on our café menu and are excited to be holding a Weekend Away Workshop there… 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

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

I have a deep respect and admiration for the work happening at Rural Studio, located in Hale County, Alabama. Founded in 1993 by the late Samuel “Sambo” Mockbee and D.K. Ruth, the studio is now celebrating its 20th anniversary. After having the chance to visit the stunning Yancey Chapel in 2008, I noted on the… Read on

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… Read on

Illustrator and author Maira Kalman has long been a personal hero of mine. She visited The Factory a couple of years ago, along with Rosanne Cash and Gael Towey, for a two-day sewing workshop and some adventure. It was then that I learned Maira is not only a talented illustrator, but also an avid embroidery… Read on

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… Read on

The Momofuku restaurant group started up in 2004 as a postage stamp-sized ramen noodle bar in New York City’s East Village. It garnered a following rather quickly for the innovative ramen dishes and simple, but incredibly addictive, pork buns. At the helms of chef-owner David Chang, Momofuku steadily grew over the years to include numerous… Read on

There is one food tradition that seems to cross all social, ethnic, and economic boundaries in the South: iced tea, particularly sweet tea. In the movie, “Steel Magnolias” Dolly Parton’s character referred to sweet tea as “the house wine of the South.” In many homes and most restaurants, this is certainly the case. But, why… Read on

The winter holidays seem to evoke the strongest food memories from many of us. Certainly there are family Thanksgiving dinner traditions, and the plethora of other delights that come with the rest of the season – pumpkin pie, homemade eggnog, savory soups, and gingerbread cookies. When I was a child, potato candy was one of… Read on

The Alabama Biscuit Company is changing the way people perceive (and eat) biscuits. Jonathan Burch of Birmingham, Alabama, has developed a delicious and healthy recipe for biscuits using organic sprouted spelt flour, aluminum-free baking powder, and organic Celtic sea salt. The biscuit mix is now a favorite of the Alabama Chanin team. We made biscuits… Read on

For many Southerners, ambrosia salad is a dish often associated with holiday potlucks or aunts and grandmothers. It occasionally gets a bad rap, along with the often-maligned fruitcake, but when prepared correctly it can be light and delicious. The dividing line between love and hate seems to be one ingredient: coconut. But, this much is… Read on

Recently, the always-inspiring Southern Foodways Alliance symposium, held in Oxford, Mississippi, sponsored a rollicking debate on an intensely dividing subject: Which is better: Pie or Cake? While my love for a good cake has been well documented, some of the arguments for pie, eloquently spoken by Kat Kinsman from CNN’s Eatocracy, spurred me to take… Read on

Our friend Tasia, owner of Alabama’s Belle Chevre creamery, has been busy with several new projects since we last saw her at Southern Makers. Her first cookbook, which features a foreword by Natalie (and is full of amazing Southern and Greek-inspired recipes), was released last year. Tasia has been crafting new recipes, teaching cooking classes,… Read on

At Alabama Chanin, we believe in living and creating a sustainable life—contributing in every way we can to the Slow Design movement, growing and reusing existing cotton, whenever possible. In our continuing efforts to become a better company and commit to ecological sustainability, Alabama Chanin ships UPS packages using carbon neutral shipping. Carbon neutral means… Read on

I’ve known Heather Ross for almost five years now. We first met in New York, at a show celebrating our collection based on the work of famed Alabama photographer Charles Moore.  Heather arrived with my editor, Melanie, and I was bowled over by her beauty AND her spirit. When Alabama Studio Style launched back in… Read on

It is a goal of mine to have as many sit-down dinners with Maggie – and our guests – as I can each week. My summer garden continues to grow and I am so anxious for those first tomatoes (my favorite part of summer). You hear talk on all fronts about managing time, finding the… 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

Popular culture, social media, and our peers are all embracing a trend in home gardening across the country (though few of these gardens are as radical as Ron Finley’s median-turned-vegetable-garden project in Los Angeles). A guest for dinner last night mentioned that “even Oprah is on trend now,” having planted her own garden. Here in… Read on

As this posts to our Journal this morning, part of our Alabama Chanin team will be in the air and on their way home from MAKESHIFT 2013. We hope that you have followed our explorations and conversations during New York Design Week via Instagram and have had conversations of your own.  Leaving MAKESHIFT this year,… Read on

As MAKESHIFT 2013 takes shape, we continue the conversation that began last year about the intersection of art, craft, making, producing, designing, and manufacturing.  One of last year’s most popular events, Crafting Design: Chair Workshop with Partners and Spade, found resonance with a league of artists, designers, crafters, and makers. And due its popularity, we are… Read on

I think that we all have memories of family dinner with Mom bringing one single bubbling hot dish to the table. I have a favorite casserole from childhood, something that my mother called “goulash” that I’m sure bears little resemblance to the actual Hungarian dish. I’m not sure that I’d even like it if I… Read on

We’ve been talking about friend and collaborator Anna Maria Horner all week, featuring a DIY A-line Tunic with her Little Flowers stencil, a Greek lunch in her honor, and a review of her new book, Anna Maria’s Needleworks Notebook, which we wrote about on Monday promising a giveaway later in the week. Details below on… Read on

Monday, we wrote about artist Tilleke Schwarz’s New Potatoes as inspiration for the week. However, Tilleke’s textiles have been a source for inspiration for me for years. When New Potatoes landed on my desk about a year ago, we started the skirt you see above as homage to Tilleke and her work. We have produced narrative work… Read on

We’re not quite in the cocktail business (yet), though we seem to be sneaking behind the bar more and more lately. Our collaboration with Jack Rudy Cocktail Co. brought about the Jack Rudy Bar Towel, which we featured early last month along with the Jack Rudy Small Batch Tonic, both available for purchase on our… Read on

As a small business with an artisan-based production system, we are aware that Alabama Chanin is unique in the way that we create our products. We would not exist without the skill and hard work of our artisans. Our cottage industry-style method of production is a subject of interest at many trunk shows, workshops, and… Read on

Yeast Rolls can be such a source of Southern pride that even the best cooks shy away from these elusive delicacies.  My grandmother made the best yeast rolls in the county, maybe this entire country. Although, I suspect that half of Lauderdale County would say that their grandmother made the best. (Perhaps you feel the… Read on

I get lost in the thousands and thousands of captivating images and creations shared daily on Pinterest. One thing leads to another and before I know it I’m fifteen tabs deep in my web browser… While pinning to our boards recently, I came across a beautiful food blog. On said food blog, there is a… Read on

This post published last Wednesday in the midst of technical difficulties that lasted more than a week. We are deeply proud of this collaboration, adore all things Jack Rudy, and want to be sure that everyone gets a chance to meet Brooks up-close (or at least closer). Here we re-publish  the story, giving the Pink… Read on

Red velvet cake is as much a Southern tradition as fried chicken, pot likker, and cornbread. So when the idea for red velvet “Valentine’s Day” cake came up, it was a given that we would be eating the cake at our weekly office lunch. In our community, this three layer cake is traditionally topped with a cream cheese icing… Read on

I have been somewhat of an herbalist since I was a small child.  Plant names and properties have always come as second nature.  While I struggle with the names and faces of people (sometimes people I have just met can go undistinguished an hour later), I have a recall for plants that sometimes baffles. It… Read on

If you’ve spent any amount of time at The Factory you know a thing or two about biscuits. There’s at least a dozen different recipes in the Alabama Chanin library, and Natalie can make some of the most flakey mouthwatering creations you’ve ever tasted with no measuring cup in sight, all while wrangling a six… Read on

There are certain places you must see for yourself to have better understanding of a culture and people. Through his Kodachrome images, photographer William Christenberry is somehow able to take you to places you’ve never been and give you insight on people you’ve never encountered. He tells beautiful (sometimes forlorn) tales spanning five decades in… Read on

Some months back, a bowl of tea towels became a permanent installation on my kitchen table. We use them as napkins for breakfast, lunch, dinner, and just about every moment in between. I found one in the car yesterday that had served as an impromptu placemat for one of my daughter, Maggie’s fruit pops. I… Read on

A few weeks back I hosted a small outdoor Wednesday night dinner to welcome friends Nathalie Jordi and Brett Anderson to Florence (and to celebrate my new deck).

Crocheting was one of my first creative outlets, once I felt the distinct urge to make. When I had a crochet hook in hand, making hats, scarves, bags, whatever I might need, the process came to me like second nature.  Often, I couldn’t find patterns to fit what I needed so I ended up making… Read on

Sustainable. Natural. Organic. These are all words that are integral to the Alabama Chanin identity. Our core values compel us to take a holistic approach to our design methods, looking at every aspect, quality, material or person that may play a part in our production process. This way of thinking led us toward using natural… Read on

Last week, during a photo shoot at my house for our new Indigo + Carmine pieces, my son Zach took time from his busy day of new fatherhood and running his growing catering company to make us lunch: a simple, delicious pizza piled with tomatoes. This summer has been hard on my garden. Many of… Read on

From Alabama Stitch Book, page 94: One day when I was feeling a bit down, my friend Jen Rausch called. She told me I was allowed 20 minutes of self-pity, but then I was to get up and get on with my work. A few hours later, Jen arrived at the office with a tray… Read on

We finished our week of MAKESHIFT with Crafting Design, a chair workshop hosted at Partners & Spade in New York City. From the New York Times piece “Pull Up a Chair, Then Fix It” by Andrew Wagner: “Last Saturday, as part of a conference called MakeShift, Natalie Chanin, the founder of the fashion label Alabama… Read on

A few weeks ago, we took to the streets of Florence to spread wildflower seeds guerrilla-style. We tossed our homemade seed “bombs”, seed encapsulated clay balls, into alleys and onto vacant areas – hoping to add more color and beauty to our community. With the amount of rain that we have been receiving lately, every… Read on

Thanks to everyone who came out for our Visiting Artist Series with Faythe Levine. It proved to be a fantastic evening of crafting, conversation, and Old-Fashioneds. In addition to the interactive crafting that ensued, Faythe held a seminar where she lectured on ‘Craftivism’, her work and travels (examples include urban camping in Detroit and a… Read on

As our world continues to evolve and expand, sometimes the origins of things, the details and processes seem to get lost. I’m always curious about where things come from, the story, the people, and the hands that go into each thing that we consume. It seems that wherever you may be, there is someone that… Read on

Living in a community that has an abundance of farmland and agriculture, one might not think that ‘guerrilla gardening’ is exactly required. However, like any community, The Shoals is dotted with the occasional abandoned lot and neglected space in our downtown area. And we are of the opinion that most any space can benefit from… Read on

Sometimes, the hectic nature of running Alabama Chanin makes me feel that we are all running at a frantic pace. I’ll be answering a ringing phone, hurriedly returning emails, picking up Maggie from school – then, I’ll glance up and notice that our Production Department is completely calm. They are moving fluidly along, peacefully and happily making, sewing, cutting,… 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

When I began work at Alabama Chanin almost 10 years ago, I had no concept of what the company did or what it would eventually mean to me. I walked into my interview in my only suit, having answered an advertisement in the paper. As soon as I found out what the company did, I… Read on

Our friend Rinne Allen has been photographing our work for the last few years and shot pictures for our upcoming Alabama Studio Sewing + Design. Her work is beautiful. She also just completed the cookbook A New Turn in the South with her friend Hugh Acheson – and it’s a beauty. The combination of type,… Read on

Our local bakery—called Sugarbakers—makes the most beautiful cakes. I personally think of them as “old-timey,” because they remind me of my childhood birthday cakes with white buttercream frosting and plenty of scallops and swags. Here is a beautiful cake they recently made for me for a special occasion using a “stitched” Anna’s Garden pattern on… Read on

Biographies, philosophy, design, recipes, and all the subjects in-between are the stuff of my dreams. I would venture to say that I’ve found a treasure beginning with most library call numbers, and, of course, do my best not to judge any book by its cover. To say my love affair with reading is an important… Read on

Not a platter, but a bowl of figs landed at my door yesterday. Beautiful. Delicious. Figs. I baked some whole with chicken breasts marinated in basil, lemon juice, olive oil and black pepper for lunch. A Platter of Figs is just as delicious.

The book Clean, by Alejandro Junger, has been sitting on my nightstand since December of last year. Over the last months, I have read parts of it and “toyed” with some of the recommended practices (eliminating aluminum pans from the kitchen, drinking clean water, etc.), but it has taken some time for me to actually… Read on

Chicken and Egg has been lying on my kitchen work table now for weeks. I pick it up, put it down, then pick it up again and have been trying to decide just why I like so much. The beautiful photographs by Alex Farnum certainly take my breath away and the stories of backyard chickens… Read on

I wrote about Eric Ripert back in 2008 when friend and colleague Angie Mosier was documenting the PBS television show Avec Eric and working on the companion book.  (By the way, individual episodes of Avec Eric are now available for download as podcasts at the iTunes store.) I finally have the Avec Eric book in… Read on

And in speaking of happiness… Nothing like giving – and receiving, hint, hint – the bounty of summer. Canning-Jar Covers – pictured here – from page 137 of Alabama Studio Style.  Made with scraps of our 100% organic cotton jersey, Small Medallion stencil pull-out from Alabama Studio Style and an extra-fine permanent marker. Prepare to… Read on

My daughter Maggie was digging around in a drawer the other day and found a deck of cards from New Orleans that my son, Zach, bought over fifteen years ago.  They were purchased at the gift shop of a paddle boat on the Mississippi River. It was New Year’s Day and I remember that we… Read on

We were lucky when last in the Bay Area to be able to sit down and visit (eat) with Chef Bruce Hill at Restaurant Picco in Larkspur. Partner to our dear friend Kim from RedBird in Berkeley, Bruce is one-part chef, one-part entrepreneur and one-part inventor. When he could not find what he deemed an… Read on

The Oxford American: Southern Food 2010 arrived while I was traveling and I am breathless to devour the issue this weekend in the sunshine and at my own kitchen table. I will move seamlessly from John Kessler’s “Tale of Two Cities” to Dian Robert’s “People of the Cake” while sipping a tea and listening to… Read on

Not that cleaning house is very exciting (or sexy as I have remarked before)… unless you choose to do it in a feather boa as my friend Whitechapel suggests. BUT, I did have a nice childhood memory today of Saturday morning cleaning sprees. I got ambitious (or drank too much coffee) and tried out some cleaning… Read on

Stitching and good food just seem to go together & The Kitchen Sisters are inspiring to listen to while stitching, cooking or eating. Get the Hidden Kitchens CD for your stitching hours or the book for your kitchen table. Visit their website: www.kitchensisters.org

While I love a good apron and The Gentle Art of Domesticity, cleaning has never been a particularly sexy task around our house. However, I loved the article below that ran in our local paper on Tuesday of this week. It makes me happy that living clean is going mainstream. Maggie loved mixing the ingredients with me… Read on

Delicious airplane reading en route from Ketchum back home to Maggie (and, of course, Alabama): A Homemade Life: Stories and Recipes from My Kitchen Table by Molly Wizenberg

My holidays – up until Monday morning – were all about cookbooks. We made birthday dinners (Fried Chicken a la Edna Lewis and Scott Peacock), holiday brunch (Turkey Pot Pie a la Screen Doors and Sweet Tea), buttermilk rolls (The Joy of Cooking) back-yard picnics (Bunyan’s Barbeque and anything from White Trash Cooking #2), homemade truffles… Read on

From All Things Considered: Shirley Corriher of Bakewise: The Hows and Whys of Successful Baking, shares with us a fantastic holiday baking secret & the recipe for her favorite Chocolate Crinkle Cookies. Happy Holiday Baking!

Blair just sent me the email below. I replied to her that “this IS a post.” Enjoy Midsummer Night’s Eve, breathe, look at life and enjoy the moment. From Blair: Below, I copied the transcript from Garrison Keillor’s Writer’s Almanac (NPR). Tonight, to celebrate, I’m going to poach catfish in paper sacks (the method borrowed… Read on

Martha Hall Foose is coming to town today and I am very excited. Book signing, cooking demonstration and dinner make for a “real” adult evening by anyone’s standards. She sent along this email, story and poem as a sampling of what we have to look forward to: Hey gal! Thrilled about my return to the… Read on

It has been a really busy week. I had intended to post every day about the wonder and beauty of our simple garden. Now it is Thursday and here you have the second post of the week. Perhaps there will be time to elaborate as the weekend approaches. This is the first year that I… Read on

I met Martha Hall Foose when she came to cook strawberry cobbler with the Southern Foodways Alliance at our 2007 Alabama Studio Weekend. The cobbler was served on pie tins from the Mockingbird Bakery, topped with Martha’s homemade Buttermilk Ice Cream and is one of the best things I have ever put in my mouth…. Read on

I was explaining to some friends last night that we have some really great farms and food products springing up in the state of Alabama and all across the south – like award winning Belle Chevre and Benton’s Country Ham. While the work of these committed farmers and cheese makers is crucial, we must also… Read on

Cornbread Nation 4 from The Southern Foodways Alliance is now available from the University of Georgia Press. “This new collection in the Southern Foodways Alliance’s popular series serves up a fifty-three-course celebration of southern foods, southern cooking, and the people and traditions behind them. Editors Dale Volberg Reed and John Shelton Reed have combed magazines,… Read on

This book should be on every bookshelf. The recipes are beautiful and the stories make you laugh and cry. Every time I chop onions, I think of Tita and smile. “Take care to chop the onions fine.” Like Water for Chocolate by Laura Esquivel

I recently asked my friend Angie Mosier about brining chicken & her reply was that ”everything you need to know about brining chicken can be found in The Gift of Southern Cooking by Edna Lewis and Scott Peacock.” I learned from Anige that you cannot write about the southern table without paying homage to the… Read on