Showing posts with label how-to. Show all posts
Showing posts with label how-to. Show all posts

Wednesday, December 10, 2014

Art of Quilting Taken on by New, Younger Generation

Originally published in the March 5, 2014, issue
 
By Dallas Duncan
 
It’s rare for Beverly Hammack to see an ugly quilt.
 
She challenges anyone who considers quilting a mere craft to take a peek inside the Southeastern Quilt &Textile Museum and not leave with a newfound appreciation of the quilt as an art form.
 
The idea for a quilt museum was born 14 years ago, when the Georgia Quilt Council decided to establish such a facility in the Deep South. Now at its home in Carrollton, Ga., the museum features quilt guilds, art quilts and historic exhibits that rotate on a regular basis.
 
“My grandmother quilted. She had 10 children – I assume she quilted out of necessity with 10 children,” Hammack said. “She made use of anything that was available, because back then they didn’t have quilt shops.”
 
The art skipped a generation: Hammack’s mother didn’t quilt. But several years ago Hammack attended a workshop and became enamored with it.
 
“I’m what is called an art quilter. I do small quilts, usually of landscapes and flowers,” she said. “A traditional quilter is one who uses old patterns … that have been handed down for many, many years. An art quilter is someone who goes out of that range. I do my own patterns. I also do my own paintings. I painted some oak leaf hydrangeas in a watercolor and I changed that to a quilt. I’ve got them hanging side-by-side and you can see they match.”
 
Most quilts are done with blocks, Hammack said. Once a certain number of blocks is created, they’re sewn together to create the quilt top, and then combined with the batting layer and back to complete the project.
 
The quilt museum showcases both traditional-style quilts and art quilts. A favorite of April Carlson, executive director, was crazy quilts – a Victorian-era style that created “family stories” in quilts using materials from memorable events, such as a scrap of a Christening gown, rather than focusing on a geometric pattern.
 
“It is traditional in the sense that it comes from the Victorian era, so a lot of people feel comfortable with it being that traditional style,” she said.
 
She also enjoyed a recent art quilt exhibit featuring the work of JoAnn Camp, a Gainesville, Ga.-based quilter.
 
“She dyes her own fabric and she creates these images that look like paintings,” Carlson said.
 
And though quilting is traditionally thought of as something grandma might have done, it’s making headway into a younger generation.
 
Kathryn Trescott learned to quilt from her
great-grandmother Doris Collier. Though they
did many patterns together, such as this
flower garden quilt, Trescott's favorite was
one the two did together for her husband, Sam,
before Collier passed away in October 2013.
Photo courtesy Kathryn Trescott
Kathryn Trescott of Macon, Ga., learned to quilt at age 14 from her grandmother and great-grandmother. Trescott’s favorite quilt was the one she and her great-grandmother made for her husband, not just for the sentimental value, but because it was the last one they made together.
 
“We did all of our quilting by hand,” Trescott said. “It was fun coming up with new patterns, like when I go on vacation and there’s a quilt on the back of the couch I take pictures of it. … I was on spring break one year and saw this really cool pattern and came back and we did a little mini quilt out of it. We always used to use puzzles we would find and arrange them to make squares.”
 
Though Trescott does not search online for patterns, Elyssa Sanner finds much of her inspiration from social media site Pinterest and quilting blogs.
 
Sanner, originally from Evans, Ga., took up quilting as a senior in high school. Her county required seniors to do a year-long project and related research paper, and she said it was the perfect excuse to take her sewing skills to the next level.
 
“My research was on quilting as an art form and I made an album block quilt for the senior project,” Sanner said. “It had white pieces of fabric people could sign, so I had all of these signatures on my quilt.”
 
Now a resident of Marquette, Mich., Sanner took her love of quilting to her new home. She’s made several quilts through the years and has experience both hand quilting and machine quilting.
 
Sanner lets the design and the quilt recipient guide the materials she chooses.
 
“I made a daisy chain quilt for my best friend’s wedding present. I used a combination of fabrics that were old sheets, small floral prints, and bought brand-new fabric that matched that color scheme. That was fun, to mix old and new,” she said.
 
Her latest project is a quilt similar to the one she made in high school, but it will serve as a guest book for attendees to sign at her wedding later this year.
 
Trescott’s advice for new quilters is to not expect things to be perfect, and to just jump in and try different things.
 
“I think it’s becoming more popular for younger people to do quilting. A lot of the blogs I follow are by people 30 and younger,” Sanner said. “Pinterest and blogs have been really accessible sources of ideas. Often you get some pretty thorough explanations of techniques that walk you through it.”
 
 


Thursday, November 6, 2014

Pickling Solves Problems of Preserving Produce, Food Trends

Originally published in the Feb. 19, 2014, issue
 
By Dallas Duncan
 
It’s common for people to find themselves “in a pickle.” But when that pickle includes too many fresh vegetables than they know what to do with, pickling can come in handy.
 
It can also come in handy when the pickle is having not too many vegetables, but too many containers, as was the case with Nick Melvin.
 
“My wife and I got married about two years ago and had an excess of Mason jars after our wedding, because nobody took home their gifts they were supposed to,” said Melvin, the self-described “pickle guy” for Decatur, Ga.-based Doux South.
 
His wife wanted to learn how to pickle, and shortly thereafter Melvin joined with his father in law to create Doux South, which specializes in creating pickles that capture Southern fare and food heritage. The company name comes from Melvin’s hometown in Louisiana being due South of Chicago, where his father in law lives.
 
“We’ve paired with five or six farmers all over the Southeast. The majority are in Georgia, a couple guys in South Carolina and one or two guys in Florida,” Melvin said.
 
The most popular varieties include Angry Cukes, which are spicy dill pickled cucumbers, and their Italian-inspired tomatoes pickled with red wine, basil and garlic.
 
For Angie Tillman, owner of Phickles, a pickle company from Athens, Ga., pickling turned from Christmas gifts to a full-time job after celebrity chef Hugh Acheson told her to put a label on her jars. Phickles’ varieties include pickled beans, carrots and jalapenos, with plans to expand to sauces, relishes and even pickled fruits.
 
“It’s been really fun because during the year, the different seasons produce different things, and I get to play around,” Tillman said. “When in season, everything comes from around here.”
 
Melvin said the inspiration for pickle flavors comes from the main ingredients themselves.
 
“We want to showcase the beautiful flavor of a turnip or the sweetness of a tomato or the earthiness of black-eyed peas,” he said. “You can pickle anything, you just have to be smart about it.”
 
That means thinking hard about pre-cooking ingredients before brining them – such as the black-eyed peas, which can be undercooked rocks or overcooked mush, not ideal for the pickled salad Doux South makes – and playing with seasonings and vinegars to find the ideal flavor combinations.
 
Both Tillman and Melvin advise pickle novices to check out their local farmers markets to see what produce is in abundance.
 
“Buy in season. Pickling is only as good as the product going into it,” Melvin said. “We don’t cook the vegetables … I don’t like putting any more heat in the vegetables than I have to. For me, by putting them there raw and then adding hot brine and processing, we’ve introduced the minimal amount of heat to the vegetables, therefore really keeping the integrity of the vegetable itself.”
 
HOW TO: Pickle your own fresh produce at home
Editor’s Note: These pickling tips and instructions come from Doux South and UGA Cooperative Extension
 
1. Choose a jar. Make sure there is enough room for the product being pickled and space for the brine to flow around the produce.
 
 
 
 
 
 
 
  
 
2. Select produce and spices for the brine. UGA Extension recommends pickling produce within 24 hours after picking. Cucumbers should be unwaxed pickling varieties. It is recommended to use a specially formulated pickling salt, cider or white vinegar, white sugar, soft water and whole (not powdered) spices. Firming agents such as food-grade lime may be added for crisp pickles, if desired.
 
 
 
  
 
3. Sanitize empty jars and produce. Heat a hot water bath to 110 degrees and deposit the empty jars, uncapped, in for 12 minutes. Tilt the jars sideways to ensure they fill with water. Produce should be thoroughly cleaned and allowed to drain. Remove stems and leaves, and slice if desired.
 
 
 
 
 
  
 
4. Create the pickle brine. Heat the brine – a combination of spices, salts and vinegar – in a stainless steel, aluminum or glass saucepan. Add produce and other aromatics to the jar and pour heated brine on top, leaving a half-inch headspace. Cap the jars.
 
 
  
 
 
 
 
5. “Cook” the pickles. Heat the water bath back to 110 degrees and process the capped jars for about 10 minutes. Ensure there is enough water to cover the jars by 1.5 inches. When the lid locks, meaning the button at the top is flat, the vacuum is complete and the product is food safe.
 
 
 
 
  
 
6. Flip the jars upside down after they’re done processing. This accentuates the vacuum seal. Once cooled, labels can be added, if desired, and then pickles are ready for transportation to local farmers markets and the next Georgia Grown Farmer Showcase! Check with the Department’s Food Safety Division for full rules and regulations on selling pickles at these and other outlets.
 
 
 
 
 
Tune back in later this week for more information on getting licensed to pickle, courtesy of the Department's Food Safety Division.