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Emeril Expert Clip: Meet Jenn Savedge, an Eco-Arts and Crafts Expert

Green crafts expert Jenn Savedge shows fruits and vegetables that normally stain your clothing can tie dye them as well.

Sara Novak

By Sara Novak
Columbia, SC, USA | Mon Apr 20, 2009 06:30 AM ET

Crafts are a great way to keep the kids engaged and learning at the same time. Tie dying is a time honored crafty pastime for kids of all ages but synthetic dyes can be filled with harsh chemicals that you don’t want on your kid's skin. In a recent episode of Emeril Green, green crafts expert Jenn Savedge shows moms how to tie dye with a twist. By substituting traditional dyes for the all natural variety you can make tie dying healthier for the kids and the environment at the same time. Pretreat t-shirts beforehand by soaking them in cold water to ensure that the dye holds in the fabric. Choose the colors that you want to make. Make pink with strawberries, red with beets, light yellow with onions, and purple with cabbage.

Here's how to make your own dye:

  1. Chop up the vegetables and fruits that you want to use.

  2. Fill a pot with water (the more water that you add the lighter the dye with turn out) and bring it to a boil.

  3. Turn the water down and simmer for about an hour.

  4. Strain the veggies.

  5. Add the dye to a spray bottle to reduce the mess that the kids can make.

When it's time to start tie dying get creative. Using the pinch method, pinch fabric with your finger tips and spray the t-shirt with your dye or spiral the fabric by pinching and turning the fabric and then spraying with dye. The key is to have some parts of the t-shirt that get sprayed with dye and some that remain white so that a design forms.

More on Green Crafts:
Eco-Inspire Your Arts & Crafts Time—Adults and Kids are Welcome
Eco-Friendly Crafts
DIY Halloween Crafts from Maura Madden's Crafternoon

 
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Sunday, November 22 / 10:00am

Planet Green

Episode 77: A Local Thanksgiving

Celebrate with an "Eat Local" Thanksgiving, we picked local farmers from within a 150 mile radius and asked them to bring us what they're growing right now. Chef Emeril will make roast heritage turkey and gravy, oyster dressing, and pumpkin soup.

Monday, November 23 / 06:00pm

Planet Green

Episode 77: A Local Thanksgiving

Celebrate with an "Eat Local" Thanksgiving, we picked local farmers from within a 150 mile radius and asked them to bring us what they're growing right now. Chef Emeril will make roast heritage turkey and gravy, oyster dressing, and pumpkin soup.

Monday, November 23 / 08:00pm

Planet Green

Episode 58: Liquid Gold

Chef Emeril visits McEvoy Olive Oil a company that has been using wind power and farming organically for years and as a result, their olive oil has a clean and distinct flavor recognized by chefs all over the world.

 
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