I think I've seen this growing here at base camp! I'll look for it this growing season. It's a plant I keep looking at, thinking I should know what it is, but haven't been able to place it in my memory.
Nicole Alderman wrote:
Personally, I've never spent more than $15 for a skein of yarn, and I only do that if I'm making something for a gift, like baby hats or scarves. (Added bonus to splurging on the "expensive" yarns for baby hats is that I always have some left over for my own uses, bwahahahaha!)
Was the $15 for a maybe 220 yard skein? (Google told me 220 yards might be average though a skein is by weight...) So would you pay double for twice as much albeit a thinner, stronger yarn?
Just getting a feel for the pricing thing.
r ranson wrote:It's like a battle: Pricing what is fair to the creator but is also affordable to the consumer.
The second one is a 50-yard skein of yarn and she comes up with the price of $40. But she's also making a very different style of yarn than I do.
I think the second one, in trying to price in the middle of what the market will bear, is really wise.
I just need to say that when folks say "I can't afford that" that's relative and subjective. Just yesterday, I heard a story about how this person A was "running out of money." Person A was telling this to businessperson B, in order to finagle a discount on B's services. Later, businessperson B heard that person A's version of "running out of money" meant they had slightly less to put aside for their children to go Harvard. Another example I've used repeatedly is someone who insisted to me that they could not afford to buy organic food though they vacationed in Cabo every year. And I've seen the reverse - people who really, truly are living hand-to-mouth, who found the capacity to pay for private Waldorf education for their kids, or who insisted on only supporting fair trade, organic practices. It's really a spectrum that we all can't help but have judgments about, and that varies widely in what could be considered "affordable."
Which is to say that I recommend sidestepping the affordability question, if you can. It's not your place to fix the entire effing world. If you have a quality product that is worth some coin - good for you! It could be how Paul views the Tesla Roadster - a high-end, quality product that proved an all-electric car was not only possible, but could be preferable; and (perhaps arguably) drove the market into creating more affordable all-electric cars.
r ranson wrote:I guess what I'm also saying is that I don't know if anyone else wants the kind of yarn I want.
Gosh, I will say that I know very little about this. And yet....you sold me on having 400 yards of the same batch for socks so that the socks could be the same color.
Also, I have fat feet. (Maybe most Americans do because of how many of us have weight issues.) I prefer thinner socks and would probably not buy or wear bulky homespun yarn, hand-knitted socks because I would never be able to get my shoes over them. Thinner socks are quite difficult to find in 100% wool. I bought some for Paul that were mostly wool, though with significant polyester and nylon (Paul does not have fat feet, just excessively large feet) and they make his feet sweat. Durn. He can't tolerate anything but (close to) 100% cotton or 100% wool socks.
This has turned in to probably too much about socks, because I have socks on the brain these days, though I imagine there could be similar issues for woven cloth or turning this yarn in to other things or other types of clothing. People want all natural. More and more people are chemically sensitive. To me, this just seems like it would sell well at the higher end prices.
R, your work is so beautiful, and your thoughts make a lot of sense to me, except I wish for you a MUCH healthier hourly rate!
Here are my thoughts in response, though I am by no means a textile person myself. Just a consumer and a businessperson who works with many "solopreneurs."
First thought: this IS a high value product, for the reasons you mention about this being a longer handspun skein than most, and because it's:
sustainably, regeneratively grown fiber
natural, organic product - even if not certified, this still counts a lot in many ways
fair trade - no sweat shop unless your price it too low ;-)
less toxic dyes - whether natural or not? - and using invasive species is surely a plus!!
All of which, in my book, means you can charge higher than most handspun yarn.
I like your ideas for figuring out how to increase your efficiency and thereby your hourly rate.
Then, I was curious about the Canadian exchange rate and how the pricing you mentioned might translate to the U.S. dollar because it was hard for me to track otherwise.
In fact, I was so curious about how your pricing compares that I did a few quick searches, and found a lot OUT OF STOCK, or 'not available' responses, plus the shorter skeins, or not 100% wool skeins, and on and on. Though admittedly, I don't usually search for this kind of thing, so I'm probably not the best to try to help in this space. I just think that even my n00b searches illustrate that your product is unique and therefore valuable.
Two other illustrations of my attempts to gradually convert both Paul and my wardrobes to more sustainable fibers and dyes, include my samarai socks post, and the natural clothing thread. Gee, I created that natural clothing thread 5 years ago, and while there might be more mainstream sources of organic clothing than there used to be (mostly organic cotton or organic bamboo in my experience), it's still so difficult to find what I want for either Paul or myself that I have given up in some ways.
All of which is to say that in my humble opinion, we need more yarn like yours.
Julia Winter wrote:Last night my older daughter asked "So, are you guys doing anything for Valentine's Day?"
I looked over at Eliot.
He said "Um, we got some cows."
Which is true - we just got some Dexter cattle: a 3 or 4 year old cow, a yearling bull and a yearling heifer.
Haha! So you counted cows instead of bees; metaphorically speaking.
Wishing all my favorite permies peeps a day (and more) to love on, count, observe, and appreciate all the beings and things around your homesteads!
Jotham Bessey wrote:"it's definitely something I recommend for everybody" AAAnndd there she lost her credibility. Some people need to take steps to keep their skin dry, not moisturize it. If you have skin like mine, don't put oil on it!
It's time to start realizing that everybody's body is different and each person needs to find what works best for his/her body.
Well, I agree that Valeria is not exactly a natural dermatologist, though having had a fair bit of greasy skin myself, I have found oils that actually help dry it, ironically enough. Castor oil has helped me in the past, without blocking pores. Though what helped me reduce the grease even more than that was to stop using soap. I think my body was cranking out excess oil as protection against the constant stripping action of the soap! My skin is far less greasy now.
Sooo, I didn't post Valeria's video as the be-all, end-all path to healthy skin and beauty without makeup. Of course, there are MANY other variations and differences in what works best for different folks' skin. I posted this video as what I thought was a lovely example of how a model in the fashion industry finds going without makeup to be a happier, healthier, more self-accepting way to be. I thought that was cool.
William, I hear you on the struggles with a gorgeous young, innocent daughter who appears older than she is. Been there. And those are some interesting differences between what hair treatments or styles have been seen as objectionable by the generation before. I just went with asymmetrical hair in the '80's, which wasn't a big deal back then and I didn't catch any real grief over doing it.
As Dale pointed out about cultural norms of beauty, we humans have been using our bodies for art and expression and examples of our culture for a long, long, time.
So I'm not opposed to others using makeup. I'm simply very happy I don't bother with it because it saves me time, money and is less wear-and-tear on my skin. Plus, I like that anything I do put on my skin (to moisturize, heal something, etc.) is an oil or herbal or other concoction that I would be totally comfortable eating, that's how healthy and natural it is.
John, your linux and open source apps are far beyond me. All my accounting clients are on either PC or Mac, so I'm in the pay-for-it (and MS) realm for the most part. Good tips on the WordPress plugins, too!
Shawn, so cool to hear Trello has been so useful to you! I'm with you! I feel I've barely scratched the surface in using it for myself and for other collaborative project management. I've wanted to try mind mapping, though never have, so that's a good tip, too.
I'm going to go out on a limb and detail the agile work apps I've used and why I like some for some things and not others.
Evernote free version is single user
I think you have to pay to share notes/reminders/etc.
readily/quickly available offline
syncs automatically between phone and laptop
this is where I keep shopping lists, errand lists, general client notes, other reference items, esp. those I might want on my smartphone while on the go
I've only used the reminders (notifications) a small amount in Evernote - I'm more likely to use Google calendar or Trello
Trello see my post about Trello in the learning to prioritize thread free version is multi-user, just have to pay for more "bot" or automation features or pretty backgrounds though not necessary for most prioritizing
not as available offline, though usually does okay
has app for desktop and smartphone or tablet
great for lists and project management for groups
this is a more visual, flexible and appealing app than a spreadsheet or other plain-jane document lists
each "card" can be a task - easy to drag around to different lists (such as 'hot list', 'to delegate', 'done!' etc.) or drag up or down on a list to prioritize
plus, each card can have it's own checklist, description, links, images, assignment to one or more parties, etc.
Google Drive free version is multi-user if each user has enough space in their Google account for all the shared files
in terms of office-type apps, works best with Google Docs, Google Sheets, Google Forms and other Google app files (otherwise the only way to edit something in Drive, like, say, a MS Word doc, is to convert it to a Google Doc file, and now there are two documents...)
in the past, this conversion, and/or the uploading and downloading of documents was confusing to my clients
Google Drive no longer has an app for easier file management on a desktop unless you pay for it
Drive is doing better at being available offline, but was glitchy last I tried (I don't try to access offline much any more, so might be better?)
Google calendar(s) free and can be multi-user
could mostly be used in browser on desktop/laptop, though available in app for smartphone or tablet, too
can have multiple calendars and the ability to toggle on or off some of them
e.g., Paul's calendar things are green, mine are blue, and wheaton labs calendar items are grey in my set up
many of my regular reminders are scheduled "appointments" and have a notification that requires a dismissal, snooze, or reschedule before moving past it
Dropbox free with a limited storage amount, otherwise costs ($?)
has decent security for sharing documents in the cloud (well, about as good as any other cloud storage, which is lousy, though perhaps better than sending over e-mail)
this has a file management app for your desktop so that files can be copied or moved to Dropbox as if they are on your computer
this works as storage only - so all types of documents are kept in original format with no need to convert for editing
(which also means each user must have the correct app for editing files on their own device)
if two people change a document at the same time, Dropbox creates a copy with annotated filename for clarity (unless using their new collaborative Paper app/document/thing)
this was far less confusing for my clients and felt more secure than emailing documents with sensitive information
not available offline
login and password app once you start assisting anyone with anything online, storage of logins and passwords becomes rather important, even paramount
I use Keeper to store passwords for myself, Paul, and about 15-20 clients
Others I know have used KeePass or LastPass
The reason I chose Keeper is because it was device based storage - I could opt out of cloud storage of my sensitive data - and I could sync between my smartphone and my laptop. Though now Keeper insists on syncing through their cloud backups.
Most folks use a browser extension to have the password app fill in the login and password for them (or even simply have the browser remember it for them), but I don't. I don't like the idea of a trojan or hacker having such easy access that way if they invaded my computer. So I copy and paste logins and passwords from my Keeper app into wherever they are needed.
BE CAREFUL WHAT YOU EAT!
A doctor was addressing a large audience in Oxford :
“The material we put into our stomachs should have killed most of us sitting here, years ago.
Red meat is full of steroids and dye. Soft drinks corrode your stomach lining.
Chinese food is loaded with MSG.
High trans fat diets can be disastrous and none of you realizes the long-term harm caused by the germs in our drinking water.
But, there is one thing that is the most dangerous of all and most of us have, or will eat it.
Can anyone tell me what food it is that causes the most grief and suffering for years after eating it?"
After several seconds of quiet, a 70 year old man in the front row raised his hand, and softly said, "Wedding Cake."
The only reason I docked one point is because I wanted more. And because some times, in order to tell a good story, there were side tracks, or meanderings that had me wanting the author to follow a more linear track.
Though when you are evaluating ALL aspects of our food choices, and food systems, it's not very linear. High-end food trends drive food "fashion" as it were. As a responsible, influential chef, how do you wield that power? What's involved in doing so...educating the consumers/customers? And yet the go-between is the waitstaff, so they need educating too. This is just one tiny example of how Dan leaves no stone unturned in this seminal work.
I was oohhing and aaahhing with almost every paragraph. And wanting to say to someone, anyone - 'hey, read this part!!' (Well, really, 'listen to this!' because I listened to the audiobook that Dan Barber reads himself.) There were just that many good, deep, mind-blowing revelations about and examples of farmers, fishermen, seed savers, bread and grain researchers, and all the people and systems in between and at either end. Many of the food systems Barber describes in the book could be called permaculture systems. They really are some of the most excellent examples of sustainable, resilient, polyculture and systems-feeding-systems operations out there. Holy moley.
I think The Third Plate is a must read for anyone wanting a healthier food system and healthier, tastier food. Because I'm convinced they really do go hand-in-hand.
This. This man not only has some epic TED talks about this stuff, but see also his TED talk on fish farming (from here in an awesome thread on videos to introduce permaculture):
Rick LaJambe wrote:While the Foie Gras talk from Dan Barber is fantastic, I believe his other talk on the fish he fell in love with was far superior in that it showed a restoration of a natural ecosystem to produce exceptional food.
This shows a large-scale operation, which is probably more attractive to political types. The best part is that all was necessary was to allow an ecosystem to go back into a natural state!
Dan Barber is also damn funny!
The TED talk videos by Dan Barber are epic, though he goes into FAR more depth in his book, The Third Plate, both about the foie gras system and the fish systems and then so. much. more. I highly recommend the book.
The Third Plate: Field Notes on the Future of Food by Dan Barber tells the stories of chefs, restaurant owners, farmers, fishermen and fish sellers, wheat researchers, grain mill cooperatives, bread research labs, seed savers, and more -- all through the lens of how and why we eat what we eat and how to shift that to better, tastier food and more resilient food systems.
I like the purples you have in this - it reminds me of all the different shades in lilac flowers (at least in how the photo shows up on my computer/monitor). Looking at it, I wonder if a bold accent of the reddish magenta tone, or one of the darker colors, might make it "pop."
Also, I love blues and greens with purple, so I like the blue or blue-ish color in the left part of the picture with all the purples. The yellow is okay, and I really see how/why you tried it, though I wonder if it would turn "like" into "love" (for me, anyway) if the yellow(s?) were a soft green instead. Just a thought.
Kay, I'm curious, too, if you were able to set up an outdoor stage or amphitheater - were you?
S, do you have pictures of the state park where that wedding took place?
My friend just visited a lovely place over the weekend that is used for weddings a lot - so much so that you might also call it an outdoor sanctuary, not just an amphitheater. My friend was kind enough to share some pictures, so I'm posting them here.
These were taken at Wellspring - "a woodland retreat and spa at the base of Mt Rainier." (Mt Rainier is in Washington State, over an hour south of Seattle for those who might not know.)
I think it's just gorgeous. Well done, Wellspring!
Loxley Clovis wrote:Wow, what astoundingly beautiful results! Jocelyn, thanks to you I now have a new myco-heroine!
Thank you Alissa, if you ever stumble upon this, for advancing & drawing attention to this little-known field of work.
I wonder if anyone has ever dyed mushroom textiles (amadou, fomes fomentarius) with mushroom dyes.
This thread deserves more pics...
Yes, it does deserve more pics!! Thanks for rounding those up from Alissa's site, Loxley.
Mushroom textiles? I know nothing of those...have more info?
As Mike Jay mentioned with the hickory salt, I think it's all about the seasoning! And for the most part, we don't try to imitate meat, but still have been enjoying vegan and vegetarian fare and feeling satisfied. Though we have had some pretty tasty black bean burgers and lentil-nut loaves or other nut loaves around here.
(a) meat analogue type products are out for us
--mostly because they are processed foods
--they often contain soy (which we don't want, ever)
--they often contain wheat or gluten (which makes me ill)
--they often other grains or legumes that we're trying to avoid
(b) BIG CHEWY CHUNKS of vegetables are in --big cooked chunks of carrots (or similar) in chilies, curries, stews, etc. to have something to CHEW (this tip came from a friend of ours)
--big slices of portabellos or other veggies to grill, fry, roast, broil, etc. like a burger or hunk of meat - we surprisingly enjoyed 4-5" diameter 1" thick slices of daikon radish as "steaks" the other night
--diced chunks of radishes (regular, daikon, watermelon) is a wonderfully savory (it's already peppery, though gets a bit milder with cooking) and hearty addition to sautés, soups, sauces - we do this a lot
--mushrooms in just about anything makes it better in my book!
(c) savory seasonings make it fun and tasty
--we had a homemade cherry barbecue sauce on the daikon "steaks" - yum
--the daikon "steaks" were soaked and cooked in smoked paprika, vegan worchestershire, coconut aminos
--roasting mushrooms in smoked paprika and a bit of coconut aminos (or soy sauce) is surprisingly meaty and yummy! add maple syrup and ginger for a teriyaki flavor
(d) nuts and fats and other proteins
--as Chris Kott mentioned, if we have enough fresh avocado, or other healthy oils in the meal, we are definitely more satiated
--nuts are beautiful as themselves, and while they can be ground and held together to make patties, nutballs, loaves, etc. with or without legumes, why bother? I'm all for simplicity and the easy road. Toast a handful of cashews to add to your chili, stew or curry. Use some nuts and seeds in place of ground meat in your recipes. Top your salads and sautés with nuts.
--eggs, milk - we are still eating eggs, and Paul is eating a lot of yogurt. So, depending on your diet needs, preferences, or choices, that protein craving can be met in other ways.
Even though I was advocating mushrooms a lot here, Paul is avoiding mushrooms for now, to keep his purines low so that he's not so susceptible to gout. Which is admittedly a bit limiting because I think mushrooms are SO tasty on their own - no need to make them into meat simulations!
We use rocket mass heaters here and often use paper to start our fires. Paul tells a story of how Ianto Evans, one of the original creators or writers of RMH's, heated his home one winter using catalogs only - no wood at all.
The downside of burning glossy paper like catalogs or magazines is that the paper has a high clay content, so more ash is left behind than other paper.
All the suggestions for reuse are really far better than burning, IMHO, and made me think of listing them in the free section on Craigslist. I imagine if a teacher or crafter was looking, they'd be checking CL.
Dyeing with Fungi: Bring your colorful questions to our Feb 8 meeting, where Alissa Allen will share the world of Mycopigments. She specializes in extracting dyes from fungi and applying them to wool and silk. "My focus is studying regional mycoflora and utilizing the colorful dyes to entice people to pay closer attention to the role fungi play in our lives; from being a necessary yet understudied part of our ecosystem, to a colorful addition to our wardrobes, to the bonding that foraging brings to families, friends and communities."
Well done! I'd completely forgotten the factorial thing, so the exclamation point did not register at all.
Even if the '5!' was separated in parentheses, or by a different font, it probably wouldn't have helped me. Order of operations is still normal for me, though apparently I've lost loads of other math knowledge. :-/
No photo exists, or could capture, the power generated last February when arborist Cass Turnbull learned chainsaws had started on Japanese Cherry trees at the former Loyal Heights substation. She stalked toward the security officer and yellow hazard tape with the force of a bull. She was afire with anger. I saw steam coming from her nostrils. She was the mother bear of a whole forest of cubs, from sapling to giant. I have never seen anyone so passionately, eloquently, powerfully outraged.
Hearing disappointing news regarding Seattle Green Space Coalition’s urban land bank planning, Cass emailed from Hawaii mid-month, “I spend a lot of time being devastated. Goes with the territory of trying to get something big done.”
I think Cass Turnbull (may she rest in peace and may her work continue) is another example of how it takes a forceful bear of a personality to power through naysayers and complacency and detractors to get things done.
It's a rare personality type that can tolerate the feelings of devastation (futility at times?) and more and keep on doing things to make a difference.
Thank you Cass. <3 <3 <3
And thank you Paul.
And thank you permies folks for all of your support!
Anne Miller wrote:I had my 2nd gout attack on 1/9/18. I feel my attack was brought on by stress and dehydration. I am still having some minor pain.
From reading here on permies, I feel the long term cause is the high calcium content of our well water.
We are trying to find a water filter that will remove calcium and is reasonably priced, will last and do the volume of water that we need.
I am doing the ACV and cherries.
Anne, we also have high calcium well water. Maybe you've read about this already but I read some where that vitamin K2 is required to properly utilize calcium (as is vitamin D?). K2 is in meats (especially organ meats, egg yolks, some dairy products) or fermented foods.
We fell short on fermented foods for a bit with Paul (my January busy) and he noticed his fingernails were going soft. I'm back on the ferments now!
paul wheaton wrote:I managed to go about two months without gout. And a few days ago it came back. I went one night with hardly any sleep due to pain.
What gives! I've been very good at this diet!
Both Paul and I have been SO relieved his gout pain is over. So, so happy!
And, I'm quoting Paul saying the above so that I can expound a bit more on what his diet has been like.
The main goals:
--whole, real foods
--good fats, moderate quantities (NOT low fat, not quite keto either; though we have steadily increased fats without any gallstone attack or gallbladder symptoms)
--LOTS of veggies (goal of 4 cups each meal, 12 cups per day! ala Dr. Terry Wahl's protocol)
--low-to-no legumes, no soy
--low starchy carbs
--no potatoes, no refined sugars
After the gallstone attacks, we had switched Paul to chicken maybe twice per week, fish once a week, and egg whites frequently. We were just starting to add egg yolks back in (not more than one yolk per day) since egg yolks are high on the list for gallstone attack triggers.
Spinach in big tubs was my frugal, speedy go to for adding greens to eggs, sautes, soups...lots of things. Frugal because it was affordable and because it lasted longer than other washed and ready greens.
Cauliflower was my substitute for rice, mashed potatoes, savory crusts...many things.
Seaweed snacks were our substitute for salty chips.
Mushrooms started going in many things in place of meats.
Parsley went in almost everything, too, plus I made these lovely lemon, olive oil parsley gremolatas which Paul loved.
And then the two weeks of the worst gout happened. We learned thst chicken, fish, spinach, cauliflower, seaweed, and mushrooms are all VERY HIGH in purines.
We didn't know about the chlorella yet, so Paul went vegetarian: no eggs, no chicken or fish. For a while, he even avoided peanuts. Nuts have been a bit confusing since type A's aren't supposed to have tropical nuts, so we had mostly kept him off nuts, too.
So I would make him roasted root veggies (no potatoes), veggie sautes, vegan Mexican soup, vegan curry, vegan tikka masala, vegan squash soup, vegan marinara sauce on konjac noodles, vegan stuffed squash. Raw sliced veggies adorning many plates. Fermented foods at most meals. We would have rice or quinoa maybe once a week. Lots of avocados. Oils have been olive oil, avocado oil, macadamia nut oil, coconut oil and grassfed organic ghee. Lots of fresh pineapple and fresh berries. Some dried fruit (especially dried cherries) here and there.
Paul's standby foods when I wasn't cooking have been plain whole milk yogurt with jam (usually fruit juice sweetened) and berries on top (somehow this has been working for him); these Forager chips that have veggies as the main ingredients, and a Kite Hill brand almond milk chive dip (amazingly simple, whole foods ingredients for a vegan "cheese!"). I usually try to expand the dip by at least double with minced, "safe" veggies: celery, radishes, green onion, etc. And have carrot sticks handy to use in place of chips some of the time. Oh, and maybe there was a "cherry pie" larabar here or there.
Any vegan, vegetarian or omnivore debates aside, all-in-all I think most might agree Paul was eating a fairly healthy diet! (I was damn sure working hard at it!)
Then January was a very busy month for me. Paul was eating more of the jammy yogurt, chips (which while they have fairly good ingredients the chips don't have the best oils ), and the chive dip, some times not expanded.
And the gout started creeping back. I thought it was the jam and chips. Paul didn't think so. The debating Paul mentioned had to do with this.
One day, maybe after I'd been complaining about the oils in the Forager chips again, Paul reached for the seaweed snacks.
'Those have high purines!' I reminded him. He put them back and we both hovered over the computer as he searched again to check. Then, he found the chlorella (and other, including parsley) numbers. Oy vey.
So he's off the chlorella, I've reduced the parsley (it was usually going in the expanded dip!) and he's back on egg whites or part of an egg at breakfast.
No more gout. No foot pain whatsoever. No unhappy gallbladder. Whew!!
I hope to have more time this month to come up with some chip alternatives for Paul - maybe parsnip chips fried in avocado oil, or something. I also have more experimenting to do with making seed or almond flour crackers. And trying more "safe" versions of fun foods once in a while, like the cherry pudding pie with almond shortbread crust that I made last weekend.
Overall, I think more variety and diversity is better for optimal health, so perhaps with the chlorella gone Paul might have some leeway to have mushrooms once in a while, or chicken or seaweed here and there.
I'm okay if Paul wants to stay vegetarian, or go even more vegan, that's no biggie. We're still figuring out what works best to keep him pain free and healthy, so we'll be optimizing as we stumble along.
In Montana it's still very much winter, but the grocery stores have been selling potted spring bulbs. I bought a nice sized pot of purple hyacinths, which are blooming in the kitchen with their heady scent as I type!
Those, plus the daffodils and crocus that are spent from a couple weeks ago, will go into the ground when it's not frozen, and when I have a spare minute. More flowers - yes, please!!
Judith Browning wrote:Catharine Ellis says in her Blog
All samples were neutralized in a vinegar/water solution and “boiled” to finish and remove excess dye.
I'm not sure what 'boiled' means, being in quotes like that?
Interesting. Maybe "boiling" means agitating in the vinegar water, maybe without so much heat. Or perhaps it means adding near-boiling or boiling hot water to it without actually boiling it in a pot over a heat source. Hmmm.
By the by, since that Samurai indigo video suggested that indigo dye imparts fire resistance up to 1500 degrees, plus other added protective benefits, Paul wondered about dyeing raw tipi canvas in indigo for our RMH tipi. Wouldn't that be kinda cool?
Judith Browning wrote:Jocelyn, I think you got excellent results...that is a beautiful indigo blue!
Possibly there is something that could be added to 'sadden' the blue and it would be closer to the navy t-shirt if it is necessary to have a blacker blue...I wouldn't though.
I think they are wonderful samurai socks!
Do the directions have you do a vinegar rinse at the end?
I love the blue of the blouses also...you've done a lovely job
Aw, shucks, thanks Judith! The color really does have more depth, more green undertone to it than these photos show. It's really a more vibrant indigo like in the videos and other photos in this thread, not just flat variants on denim.
(And now, as I'm looking at my haphazard photos, I see I didn't even smooth out or straighten the crumple-y line-dried socks for a better picture. Ah, well. )
I did soak all the newly dyed items in vinegar plus salt in an attempt to set the dye. The directions didn't mention any kind of dye setting, and my Google results for dye setting were kind of all over the place. I'm open to dye setting suggestions!
I will try letting the next dip sit in the indigo for some hours. Until then, here's the "before" picture, which really doesn't do the color justice (what IS with my camera?!). These aren't all the socks, just the ones that were in the current load of wash. The socks were dipped 4-6 times (I lost track) and the shirts were dipped just once, if I recall correctly.
Paul had hoped for a navy color closer to the navy cloth hanging next to the socks in the second picture. I think the indigo color is far nicer, so was pleased to hear he's a little less disappointed now that he knows they are "samurai socks!"