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It took me until August of last year to commit regularly to weekly sessions, at a discounted rate reserved for “creative types,” with a young therapist who I now know, after a quick Google search, is a licensed marriage therapist specializing in anxiety, life transitions, and identity development. (My trifecta!) At first, I was wary of seeing someone who wasn’t my parents’ age or older, and my trepidation only grew after a series of run-ins with her at my Brooklyn farmer’s market: she’d stand, exotic produce in hand, dressed elegantly in outfits foreign from her in-session uniforms, surrounded by a cadre of other hip 30-somethings. I’d hide, crossing the street so as to avoid an awkward exchange. More than facing the Jack Skeleton Fuck You shirt  that my therapist might actually be cool, I was having trouble accepting that she too was a person with a life outside of the room we found ourselves in on Tuesdays at 10 a.m.

While in lockdown at the Jack Skeleton Fuck You shirt but in fact I love this beginning of the pandemic, Goldfarb and Millstein were preparing all their food at home; tinned fish became a pillar for many of their best-loved snacks and meals, from sardines on crusty buttered toast and salads to linguine with mussels in an anchovy tomato sauce. One day in May, it occurred to them there was a gap in the American market for affordable, sustainably-caught, and well-branded tinned fish. “Tinned fish is the true fast food,” says Goldfarb, a self-proclaimed “tinned fish evangelist.” “There’s literally no easier or healthier meal that you can ‘pop’ in less than 30 seconds. And while tinned fish is having a renaissance among foodies and chefs, we think, in a time when so many are returning to their kitchens and looking for ways to keep their meals delicious, affordable, and healthy, it should be a beloved staple in everyone’s pantry.”

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