CBody on Is Ba

After spraying the shape of a dress onto Hadid’s body, Coperni cut and altered the dress, shortening it’s length and draping the straps off Hadid’s shoulders before she roamed around the room. Torres was soon dubbed ‘the chemist tailor’ for combining the futuristic fusion of science with bodycon to enhance the female form. In a fashion scene where most brands consistantly reminisce the past, it’s nice to see the future of clothing. It’s of no doubt that in the first forty-eight hours of coverage alone, Coperni and Bella Hadid’s viral moment generated 26.3 million dollars, with 20.9 million dollars coming from social media and 5.4 million dollars from websites. Coperni later confirmed spray-on fabric can be used to make innovative clothes that can be washed, re-worn, and even integrated with diagnostic devices that can monitor the health of the wearer. Bodycon is not just on the runway but taking the high street by storm. The up-and-coming London fashion brand Nihai has created a range of figure-hugging bodycon dresses and tops that can be bought at Urban Outfitters which can be seen all over Bristol’s night scene. The bright and bold bodycon dresses take a rather modern ironic take on Alaia’s original bandage dress, the cut out’s add a tougher grungier take on femininity and look almost cyber-esque and creatures-like, an ultimate reference to punk rock. DIY versions are popping up too, with people punking up their tights/ slashing jerseys too. Whether it’s a retro sexy look or more modern takes bodycon is back.

Words By Mia Flook

STYLE.

Editor: Molly Grogan

Deputy Editor: Mia Flook

Digital Editor: Amy Mar- shall

Editor: Saiba Haque

Deputy Editor: Maya Glantz

Digital Editor: Emma Witham

Words By Anya Dixon

Wild foraging has been around for centuries as an act of survival and self-preservation, but with modern society and its evolution of simplifying our continued existence, this act of survival had died down. However, with the rising concern for the environment we have noticed a revival in people reconnecting with nature and a resurgence of foraging. Now a modern green trend, foraging has taken its place in society as an act of leisure, or for most of us, survival with the current cost of living. With the spring season now upon us, a wide variety of plants can be foraged to add a flavourful flair to your meals, and at the same time, providing you with essential nutrients. Here is your very own Bristol-style guide to foraging as a beginner.

First on the list is Wild Garlic , otherwise known as ramsons. These are delectable leafy greens, best picked from April to June, and can be found in woodland areas – in particular, on the banks of rivers and streams. The young leaves can be picked from March onwards, and small white flowers can be found growing on the wild garlic later in the season, as of which are also edible. Wild garlic is distinctive in its long, smooth and oval shaped leaves growing in clusters. The safest way to check is to crush a leaf – when crushed the leaf should emit a strong smell of garlic and slight onion. Wild garlic has a delightful taste and can be a flavourful addition to roast potatoes and soups – a popular take is a wild garlic pesto or garlic butter.

Another spring-time addition in the list of forgeable goods is white dead nettles. Commonly found in woodland areas and alongside hedgerows, this curious plant is almost identical to stinging nettles just from looking at the leaf – although, small white flowers tend to blossom from April onwards on white dead nettles. If in doubt though, one sure way to distinguish the two is a close-up of the leaf – dead nettles will have short, fine hairs on the leaf, whereas, stinging nettles have longer hairs. White dead nettle leaves have a mild but pleasant taste and can be treated as a substitute for spinach – they can be boiled to add to dishes such as quiche or pasta. Alternatively, white dead nettle soup can be made with the flowers, which gives off a succulent honey-like

Last on the list is the cuckooflower, a long stem that grows small pale pink flowers. This forgeable spring flower grows in damp meadows and woodland areas, or on riverbanks. Its flowers bloom from April to June and can be easily identified by their pale pink colour. All parts of this plant are edible, although the leaves and stem tend to be eaten raw or cooked due to their richness in vitamins. With a strong cress-like flavour, this plant makes a great addition to salads or as a unique spring seasoning