Tag — Crystal Renn

As the fashion industry gears up for the January debut of V Magazine’s plus-size issue everyone’s talking about the photos that have already been leaked of plus-size model Crystal Renn. As seen in the photo above this is just one example of Crystal posing alongside Jacquelyn Jablonski, a ‘thin’ supermodel rather new in the modeling world but has already modeled for Calvin Klein Jeans and Proenza Schouler. The images were taken by fashion photographer Terry Richardson and they are the latest in a series of campaigns for designers and magazines to enlist models that represent a variety of shapes and sizes. [Read more →]

At just 23 years old, Crystal Renn is the most successful plus-sized model in the world. Keep in mind that she used to be anorexic and considering she is now 5′9 and a size 14 she is far from being considered ‘plus-sized,’ but in comparison to average models she is considerably larger. In a recent interview with Observer Magazine she explained that when she was 13 she was told that if she lost weight she would have a whole new life and be able to escape her then, current life. She immediately switched to a diet of chewing gum, lettuce, diet coke and diuretics and lived on this for years.

“To be a model – that was my ticket. I made the choice not to eat because that was what was expected of me to get my ticket. I was willing to risk my life to do that.”

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Crystal Renn, once a super skinny model on the brink of collapse, has penned a new book Hungry. The now plus-size Ford model covers everything from health, to weight and even self-esteem issues in the memoir and hopes to shine a light on how people in the industry and in general perceive beauty.

“I’d like to see everyone take on the attitude that there are women of all different shapes and sizes as ‘the beauty ideal,’ and that it’s not one type or another. There are women who are naturally a size 2 — you can’t forget them, and that’s discrimination the other way,” Renn said in an interview. “All women bring something different to the table and we have to appreciate them all.”

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