We are Leah Boyer and Caitlin Underdahl and we founded Currant Table because we love food and we also love knowing that the food we eat has been grown and harvested in a way that doesn’t harm the environment, farmers, and the people that eat it. In fact, we love supporting sustainably-grown food so much that we have turned this passion into a business plan: help restaurants in Southern California become more aware of local and sustainable food sources and make it easier for them to incorporate them into their menus.
We like to think that this business is in its “seedling” phase. We are slowly nurturing and feeding it, encouraging it to flourish. We are expanding our knowledge and understanding of how the restaurant and food production world works by meeting with chefs, restaurant owners, local experts, and farmers. These discussions are giving us new insights, great feedback, and a better direction for taking the next steps to turn this “seedling” into a healthy business.
Please send us an email at firstname.lastname@example.org if you have any questions about our business or what we do. We would love to hear from you!
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