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Thirsty Thirsty Community Journal

Thirsty Thirsty Community Journal

A journal to capture the voice of our community on food, wine, earth, or web3 and all their intersectional potential.
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Natural Wine Party for Gitcoin x Celo and Octant: Post Event Reflection

Community Wine: Wines interrogating the questions of ethics, inclusion and the aesthetics in search of a truly equitable wine community.
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FAQs: Treasury + S1 Membership

This can be a living document of FAQs as they come our way during this new season of building.
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Treasury & Season 1 Membership NFT: Everything You Need to Know About

Collaborations will blossom like Spring blooms. Read Everything You Need to Know About It now.
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No dumb questions in the Wine Cocoon.

“What’s the deal with decanting?” “Do you swirl sparkling wine in your glass or is there a different way to taste it?” Questions like these bubble up in a wine-newbie’s mind. Silently. Because what if this is a stupid question?
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Reflection: Season 0

Our hypothesis going in, what went well, wrong, & learnings.
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Post Event Reflection: FLOWER Wine

"Immaculate Vibes."
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Ancestral Wine 1: Rice Wine

This is an attempt to translate the depth of Chinese wine in a US context, somewhere in the middle of food science and oral history.

Confluence at Art Basel Miami 2022 : The intersection of climate change and cryptocurrency.

On November 30th, Thirsty Thirsty and Phocus Creative Group collaborated on a sharing of knowledge around new financial markets and the impacts of climate change at the newly opened Life House Hotel, South Of Fifth. Innovators in the climate and web3 spaces as came together to discuss wins and fears around emergent blockchain infrastructures. How do we build to support a truly green economy rather than continue to be extractive. We asked hard questions and ideated together on how to build regenerative solutions
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Does your food have eight forms of capital in it?

"When we only prioritize financial capital, we miss out on the richness of ancestral wisdom and culture. We neglect the living and material connections to our food."