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Decellularized Vegetable Apron
photography: Bronwen Wickstrom

CT DAITY - fashion and dairy in Connecticut

Biomaterial workwear coated with an all natural, biodegradable, water-resistant rubber made from milk - a prominent natural resource in Connecticut

All week at Piet Hein Eek | Strijp T+R

Connecticut used to have a booming dairy industry that has recently suffered a decline due to the rising prices of milk production, insufficient governmental subsidies and a lack of young farmers. In order to find new revenue sources for small farms we asked can milk serve a function in fashion?

In CT DAIRY we created a biodegradable, water resistant, flexible coating from the milk protein - Casein. The material and garments were made in collaboration with a small farm in Connecticut called Shaggy Coos. The milk protein was purified at the bioFASHIONtech LAB and melted into the rubber coating. The milk rubber was then used in coating upcycled cotton t-shirts to create the biodegradable workwear collection made to measure the Shaggy Coos farm family. The accessories were made from vegetable food waste that was treated with a technique derived from tissue engineering called decellularization - meaning washing out the cell content from the vegetable until we remain with the dead tissue scaffold. The scaffold is then naturally dyed with fruits and spices and finally immersed in salt solution to form naturally grown crystals. The result resembles a new type of gem made from food waste. CT DAIRY exemplifies the circularity of material and concept. Just as the material, which came from a natural source, needs to safely return to nature so do the garments. They were created through a collaboration with the dairy community and ultimately are meant to serve that same community.

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