I'm spending the majority of my time here in the dye/paint
area. When I first arrived, I was the fourth person in the space. The range of
experience is broad, with a combined total of more than 60 years of textile modification. I started by
going around the room and saying things like, "What's this used for? Where
do you buy that? Which do you prefer? How on earth did you do
that?" My questions are never ending and I'm sure some days my coworkers
are ready to kick me out of the room. On those days, I head downstairs and talk
to the drapers, craftspeople, or design assistants. I'm feeling that I'm
getting good information from everyone in the shop.
Aside from the basic facility differences, I've been able to acquire a lot in
the way of shortcuts and tricks to making nicer quality and longer lasting
costumes. I'm looking into the various forms of color matching sheets being
used here. The Spoonflower color chart is most promising. They have done some
quick stencils and printing using a stencil cutter from props which is so fast
to create and change. I've been introduced to no weed transfer paper, a whole
different set of Jones Tones paints, and Bo Nash Fuse-It Powder. I'm using
Iwata airbrushes over my Badger and Paasche brand airbrushes. I've been turned
on to Golden Clear Tar Gel for a shiny transparent blood effect with lots of
texture that doesn't dull with cleaning. From the business office assistant,
I'm finding new vendors for supplies that places like Greenberg & Hammer
carried. From the craft room, I picked up a new technique for making a strong,
curved topper, a better way to prep felts for pulling, and some brilliant
applications for making unfortunate leather garments appear less shiny and more
subtle. The design assistants gave me tips from individual designer's working
styles to where I might find easily dyeable knee pads. I'm including some
photos of coworkers and a couple of process shots.
After all of that information, the one area the costume shop excels in, like
most costume shops, is food. Nearly everyday there are treats. From baked
goods to fresh fruit to cheese and crackers, these people love to share some
delicious culinary delights. They are often willing to share some recipes as
well.
Monday, June 17, 2013
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