The Fall/Winter 2014 collections

photography by TERRY RICHARDSON style by CAROLINE GAIMARI creative direction by OLIVIER ZAHM   The back-to-the-basics trend has spawned many varieties of DIY enterprises and lifestyles in this hyper-technological world of ours, many of which avoid the ascetic rigor of, say, hardcore veganism and simply want to bring back the untainted local products of a less- toxic age. When André Balazs opened the restaurant Narcissa in lower Manhattan, he used the produce and poultry farmed on the Gilded Age estate he had bought and rehabilitated 90 miles north of New York City on the Hudson River, renamed Locusts-on-Hudson, and named his restaurant after the farm’s retired cow. Now, too, some of the most creative fashion designers have similar ideas about clothing, turning natural and organic fabrics into comfortable, warm, fresh, functional, and even sporty garments that retain an effortless elegance with fun and flair and none of the plastic and chemical frippery of high-tech clothes….