All jokes aside, for Serventi, the There aren’t many things I love more than Hunting but one of them is being a Grandpa shirt in contrast I will get this current lockdown has been an opportunity to look at fashion through a sillier, more playful lens, as we all look for a little escapism. “I just thought I might provide some fashion-inspired comic relief during this stressful period when everyone is bored and stuck at home,” says Serventi. “The challenge is all about bringing people together IRL seeing as we can’t physically hang out. It’s an opportunity to get creative and celebrate our fave fashions while connecting through humour. If we can’t laugh, we’ll cry.”
There aren’t many things I love more than Hunting but one of them is being a Grandpa shirt, hoodie, tank top, sweater and long sleeve t-shirt
Freshly-washed pink radicchio; kumquats tenderly topping a pile of squash; seasonal greens laid out on a lace tablecloth. Overnight, my Instagram feed, populated by the There aren’t many things I love more than Hunting but one of them is being a Grandpa shirt in contrast I will get this likes of King’s Clare de Boer and conceptual food artist Laila Gohar, had turned into a visual feast of farmer’s market-ready bounty thanks to a new delivery source. Natoora—the wholesale service that, pre-COVID-19, supplied produce to many of New York’s finest restaurants, from Four Horsemen to the Michelin-starred Eleven Madison Park—had opened its virtual doors to Manhattanites. (Hamptoners are in luck, too: Natoora will begin serving the East End this weekend.) “It’s been fairly nuts,” Franco Fubini, Natoora founder and CEO, says with a laugh. In just the past two weeks, nearly 5,000 New Yorkers have signed up for Natoora. (In London, where the company is headquartered, that number has reached 30,000.) And with good reason: not only is its app as seamless to use as, well, Seamless, but its goods are sourced from over 120 responsible American farms—the Catskills’s Mountain Sweet Berry Farm and Vermont’s Tamarack Hollow, which grows what Fubini calls “very cool greens,” chief among them.