New Job, New Life

Bear with me for a little bit, while I adjust to this new schedule. I’ve taken on a new challenge – a part-time news production gig at, in addition to my food writing for the Courant and

Though I’m living kind of a weird double life right now, it’s great so far. Anyone who’s ever freelanced for a stretch of time can attest to this: working for yourself is mostly wonderful, but in some ways terrible.

I like being in a structured office setting again, and I’m back in touch with my news roots. That’s a good thing. When you spend your days writing about wacky fast food items, your brain tends to curdle a bit.

But don’t worry. I’ve been doing some of that in my new market, too. (My skills are clearly transferable.)


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