Performative meal in collaboration with Mira Albrecht at Custom Folkestone, October 2018

A menu taken from cloth dying guides

Borscht: When using beets and other vegetables for natural clothing dye, it’s always best to begin with a natural fibre cloth. Boil the beets. Cover the beets in your large pot (large enough to accommodate whatever item of clothing you want to dye) with water so that the water level is about 1” above the beets. Bring to a boil and simmer at a low boil for about an hour. Strain the beets and save them for another use, like the boiled beet brownie recipe at the end of this blog. If you’d like, you can add one tablespoon of apple cider vinegar and/or one tablespoon of salt to your beets while you boil them to help retain the dye.

Turmeric and Chickpea Stew: Mix 3/4 of a cup of turmeric with about 12 cups of water. Also add a few teaspoons of vinegar to make it a little bit brighter. Stir well and bring to a boil. Make sure the fabric is damp before dyeing. You can just put the fabric into the dye or painting the dye on to the fabric to create patterns. Let the dye sit for 30 to 60 minutes or more depending on how saturated you want the dye to be.  When you’re ready to take it out, rinse with cold water until the water runs clear.

Chocolate and Blackberry Mousse: chocolate stains set with heat and time, these can be difficult to remove. Blackberries create a shade that I’d describe as a purple-gray. This isn’t really considered a dye (technically it’s a stain), but we’ll be using salt as a mordant to to help the berry pigment bond to the fabric.