Hi food friends,
Writing to you from a surreal day in New York City. Yesterday at 2pm a yellowy sepia filter shrouded my apartment, as if set in an 80s western just waiting for the bad guy cowboy to bust through the door.
Except it’s 2023 and we’re not in a Hollywood haze but a wildfire haze. It’s not 2020 either but we stay inside to shield against an invisible toxic force penetrating our lungs. Even the sirens sound more conspicuous today.
Smog aside, I’ve been meaning to write this update for months now. Currant’s been on hiatus, because life. Until we’re back—keep up with us:
Sign up for small good things from our editor Sarah Cooke.
Purchase the Queer Earth Food book from our designer Clare Lagomarsino.
Swing by ROCO Winery in the Willamette Valley and say hi to our marketing/community lead Renee Hunt.
Sign up for culture and brand strategy insights from me (hi, I’m Vicky Gu, founder here).
Peruse cookbook notes from our community writer moose.
Calling all NYC friends of Currant
Are you up for a summer gathering? I’m thinking the first half of July, somewhere in Brooklyn. A relaxed afternoon or night where the wine and conversations would flow generously. Reply and let me know if you’re interested.
Explore our latest feature: Climate, Changed
It feels right to leave you with our last reported labor of love: Climate, Changed. From Sarah Cooke:
For this feature, Currant reached out to five jam producers across the United States to hear how ‘the new normal’ was impacting their supply chain and farmers, their products, and future business plans.
Our climate is not only changing, it’s also permanently changed. We’re living in a time of emergency. How to respond, to sustain hope? “Belief initiates and guides action—or it does nothing,” writes Octavia Butler in Parable of the Sower. At Currant, we believe in belief; that by learning together, we can act with intention and make real a better world, a better future. Consider our Climate, Changed series an invitation.