Brook There was inspired by the idea that "there" often represents a place we'd rather be, and that fashion is the vehicle that can transport you from fantasy to reality, or from here to there"...Brook Delorme

It is interesting to imagine the creative process that leads to Brook There. This unique clothing is sewn on the coast of Maine, in Portland, by its founder, Brook Delorme. Brook's style represents what I love most about Maine artists - the complete freedom she allows her designs to be inspired by, an independent approach to every level of production, and a forward thinking philosophy that extends to her community as well.

Eight years ago, Brook There was founded on the premise of creating a contemporary clothing line using organic and sustainable fabrics and local manufacturing. Each design is inspired by a philosophical thought, then handmade from soy, organic cotton, bamboo or organic wool fabrics. Brook photographs her own work and oversees the design of her entire brand, from the logo to her website. This unique approach results in work that is feminine, attractive, whimsical and highly original.

We asked Brook a few questions about her philosophy, Maine and her recent interest in raw food.

Do you recall the first moment you were inspired to design?

I made shoes- elf slippers- out of green felt for myself when I was about 7. I started sewing dresses when I was 13, using old patterns from the 1960s and colorful prints. I was the kid in class who was always the 'artist' and made really elaborate drawings with tiny paintbrushes...

 

Where did the idea of Brook There begin?

The roots of the line are based in my early work during college creating one-of-a-kind clothing from ‘found' fabrics with a very deconstructed, raw, but ultra-feminine style.

Where do you find inspiration outside of work?

colors I see in nature....thoughts and emotional states. .

Does Maine's seasonality play a part in your design?

Yes, definitely. The funny thing about fashion is that you are always designing -  during the season you're experiencing, but for a year in advance. Right now, I should be finalizing spring/summer 2009 (it's designed, but not sewn up)...I'm thinking about fog right now actually- calling the new collection fog- and planning on using muted colors, with streaks of lemon yellow.

You oversee every aspect of your work? (photography, styling the shoots, designing our website, etc)

Right now, yes, except for production manufacturing (which is done in Scarborough), I do every aspect of my work. In art school I studied photography, so I've been pretty comfortable with that. I was lucky to have a Dad with major technology interests, so I always have had computers and neat software programs available to me- I remember being absolutely mesmerized the first time I used Photoshop---when I was about 13, in the early 90s. For a few years I've worked, in different capacities for my dad's business, which is where I learned to develop websites and use more complicated programs like Illustrator. It's super helpful to have those skills available.Very soon, I want to grow my business, and that will mean letting someone else do some of those things.

 What motivated you to work with organic or sustainable products in your design?

The decision to source only organic or sustainable fabrics grew out of my personal choices to buy organic whenever available. It was also based in a desire to retain, in a different manner, the aspect of sustainability with which I started creating clothes. Instead of using found/ re-used fabrics, I source fabrics that were developed with sustainability as a priority.

 

"tangled", Fall 2008

 

Could you describe your most recent collection?

The fall 2008 collection from Brook There, called "tangled", was designed around the both literal and metaphoric meanings of the word. Dresses are constructed from strips of fabrics which result in a tangled mass around the hem. Organic wool coats have broadly curving shapes along the center front, and extensive pin-tucked stitching is used to emphasize necklines and curving insets.

 

 What are the names of some of your earlier collections?

I've had this theme of duality/ or 'the double life' going through my head for years, and that crops up in design every few years. I experience, and I'm sure others do as well, such a schism between work and play, and I'm always trying to mend that.

 

Most of my collections are about emotional states I experience, or some sort of intellectual process I'm working through. That is pretty abstract, and doesn't necessarily apply to the end-wearer...but it makes the design process easier for me.

some others: "pieced together...or starting over"  - when I was in college I studied Kant quite a bit and did a collection about his Categories. I've also been very interested in rational vs. non-rational thought...I started applying that to foods a number of years ago- I made a cookbook called Babel foods- it was like Martha Stewart from another dimension.

You are involved in a large Organic farm in Maine, Locally Known Foods. How long did it take to develop?

My dad randomly met the three farmers out in their fields a year ago. They are the same ages as my brother and I, so we got involved with the farm. Noah (my brother) does lots of things there, drives tractors, washes lettuce, drives big trucks...I stick to the technology aspects of the business, creating and maintaining the website, and being the press contact and coordinator.

Do you feel that organic products and sustainability are becoming more common in Maine?

yes...but there are design flaws in the system. The east coast doesn't, generally speaking, have year-round organic produce- we've outsourced it to CA, AZ, and Mexico... with Locally Known, we're trying to create examples and systems to change that.

How did you discover raw food?

I used to travel to CA a lot for my technology job (haha)

That's the truth, though. I heard about it four years ago or so...tried some restaurants, liked it, but didn't understand how to do it full time, because I tried to eat too many dehydrated foods...this spring, I started reading about it again, and learned that I needed to have greens at every meal. Once I started doing that, I felt awesome and could keep it up.

I've been a vegetarian since I was 12, but never was able to be a cooked vegan- it made me feel sick, too processed, soy...I like being a vegan with raw, though I do have honey- my mom keeps bees, and I know that they are well treated bees...

Do you find it challenging?

Not really. I would if I had to travel, I suppose. I've had various coffee cravings, but they went away by day 80...I'm at 105 days now of basically 100%- though there has been the occasional toasted nori sheet or seaweed salad at the Japanese restaurant..strangely, seaweed is my 'cheat' food.

You must be a talented chef as well?

Not sure about talented! I'm not really into following recipes- I like to look at one, see the general ingredients that created a texture or flavor, and go from there. All my life I've baked cakes and cookies for people's birthdays...I still do, actually. It hasn't proven a problem or deterrent to eating raw yet.

This is an unrelated question - but you have such a unique sense of style, we'd love to know what your favorite outdoor place in Maine is?

Ok. Mackworth island. It's a pretty walk around, maybe a mile...but look in the trees-there are these faces carved into some of the trees. It's very mysterious!

Brook's work is sold online and in boutiques.

BROOK'S COMPANIES

Locally Known: www.locallyknownfoods.com

Brook There:  www.brookthere.com