From Slow Food to Slow Design

By Ratha Tep Posted February 06, 2008

The cover article of a recent House & Home section of the New York Times declared that the Slow Food movement—which aims to preserve traditional regional foods—is spreading over to the rest of the home. The once-old-but-new-again approach is known as Slow Design, and one of its more vocal proponents is Natalie Chanin of the housewares and clothing company Alabama Chanin, whose Alabama Stitch Book: Projects and Stories Celebrating Hand-Sewing, Quilting, and Embroidery for Contemporary Sustainable Design is being published in March by Stewart, Tabori & Chang.

But as Natalie and her friend Angie Mosier, known for her decadent Southern cakes, have shown in our pages, Slow Design and Slow Food intermingle nicely. In March, the duo will be joining their talents again in two weekend workshops together at the GAS Studio in Tuscumbia, Alabama—one will center on stitching corsets and creating fabric flowers, the other, on demystifying some of the most iconic Southern dishes, like deviled eggs, pan-fried chicken, skillet cornbread and fried pies. And of course, they'll be showcasing their Southern hospitality: The weekend will include a brunch, lunch, two cocktail sessions, and a dinner with, yes, a number of Southern cakes. Space is limited, and four scholarships are available.



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