The final of a series of 3 gatherings on how to create a sustainable clothing future, the group Be Social Change sponsored a packed July lecture at Wix Lounge in NYC on future trends in fashion production. The panel of experts, moderated by Summer Rayne Oakes, author of “Style, Naturally,” focused on new people breaking into the business and how it can be difficult to do everything they’d like to do to be sustainable when first starting a business – but with a continued ethic, fashion companies can build up to include more green measures over time. They discussed product durability as a factor in sustainability, customization & 3D printing of clothing, banding together with like-minded others to reach target markets instead of competing, and standards for determining product sustainability levels. A very interesting textile featured was made from processed recycled paper. See Paper No. 9.
My friend Dominique Drakeford of Drake Natural has informed me of a fun and worthwhile organization that I want to share.
“Skraptacular is a grassroots, non-profit organization based in northern Manhattan. We inspire community and environmental awareness by teaching children how they can make the world cleaner and greener by transforming trash into art.” It educates about concepts of sustainability, waste reduction, and smart consumerism, while encouraging children’s creativity.
Founded by Michelle Del Guercio, Skraptacular recently celebrated its third anniversary and fundraiser “A Springing Affair,” and numerous activities for Earth Month. Coming up in May 2014 – two “Trashion” shows, one at the High Line on May 18th and one at the beautiful Brooklyn Grange on May 31st.
Skraptacular is always in need of craft items, funds, and volunteers. Visit their web site to get involved.
Slow Food Huntington pulled off an amazing sold-out night of film and food at the Cinema Arts Centre in Huntington, NY last night, which I was so proud to be a part of.
After showing a film called “Growing Farmers,” about local farmers right here on Long Island and the Peconic Land Trust, we were treated to a brief presentation by Scott Chaskey, the farmer of many years of Quail Hill Farm in East Hampton.
Volunteers dished out 117 bowls of vegan miso vegetable chowder, followed by a film “Letting Salt Just Be Salt” on locally made sea-salt from Amagansett, with a serving of sea salt braised roasted vegetables. This was followed by a film on the truth about beef, “The Secret Life of Beef “ and a film on local pickles called “Divine Brine”, and a serving of veggie sliders with the pickles from the film.
The fourth course was a film on fresh pasta-making, called “A Pasta Story” followed by a dish of fresh locally made radiatore pasta described by a local pasta maker, and the final course was a film, “Greyston Bakery,” with desserts made by the Bronx bakery of the same name, whose mission it is to provide jobs for people who might otherwise have a hard time getting hired due to a checkered past.
It was a unique and fantastic night, combining education, film, and sustainable food. For more information on Slow Food Huntington and it’s upcoming activities, see slowfoodhuntington.org
Great to see so many new designers making beautiful clothing and accessories while keeping the planet in mind.