Salty Bea Arthur: Vanilla Soft Serve, Dulce De Leche and Sea Salt Rolled in Crushed 'Nilla Wafers (Big Gay Ice Cream)
Three weeks ago, I took at job with an amazing startup as a copywriter and content production manager.
On Thursday, I was let go.
This was one of the first times in my life where I truly believe I had failed. I gave it my all, worked atrocious hours in an attempt to keep up, and ultimately just couldn't cut it. I was a bit inexperienced and, despite learning quickly, I was not learning quickly enough. To my credit, they did recognize that I was improving and mentioned that in another environment there was tremendous potential for me to succeed. They just didn't have the luxury of time. I lasted all of seventeen days at a tech startup in San Francisco before being fired.
And that's alright.
After my departure, I wasn't quite sure where to go. So, I called my family and started walking – somewhere, anywhere. Until I ended up at Bi-Rite and ordered myself a double scoop of rhubarb cheesecake and ricanelas (cinnamon ice cream with snickerdoodle cookies) – which tasted like an amazing fruit pie in ice cream form. Not as some sort of reflexive emotional reaction that women seem to always have after a bad breakup or fight (at least, I don't think...), but as a comforting consolation from something familiar.
Ok fine. Women: I get it now.
The next morning, I woke up, and brewed myself some fancy coffee...
On Thursday, I was let go.
This was one of the first times in my life where I truly believe I had failed. I gave it my all, worked atrocious hours in an attempt to keep up, and ultimately just couldn't cut it. I was a bit inexperienced and, despite learning quickly, I was not learning quickly enough. To my credit, they did recognize that I was improving and mentioned that in another environment there was tremendous potential for me to succeed. They just didn't have the luxury of time. I lasted all of seventeen days at a tech startup in San Francisco before being fired.
And that's alright.
After my departure, I wasn't quite sure where to go. So, I called my family and started walking – somewhere, anywhere. Until I ended up at Bi-Rite and ordered myself a double scoop of rhubarb cheesecake and ricanelas (cinnamon ice cream with snickerdoodle cookies) – which tasted like an amazing fruit pie in ice cream form. Not as some sort of reflexive emotional reaction that women seem to always have after a bad breakup or fight (at least, I don't think...), but as a comforting consolation from something familiar.
Ok fine. Women: I get it now.
The next morning, I woke up, and brewed myself some fancy coffee...
Stumptown's Holler Mountain in the Aeropress
...made breakfast...
Kale Omelet, Acovado, Bacon and Sliced Picnic Pork
...grabbed a strawberry and cherry buckle with vanilla almond streusel from the Blue Bottle at Heath Ceramics while reading the newest issue of Kinfolk Magazine (which has a phenomenal article on page 105 you should check out)...
...and had myself the BIGgest, GAYest Ice Cream I've ever had. Seriously, that Salty Bea Arthur (which was the normal Bea Aurthur with my requested addition of sea salt) was outrageous: simultaneously creamy, salty, sweet, and crunchy.
Then, during a quick run to Whole Foods Market for a few groceries, I finally met Wes Anderson in person (no, not that one...), who directed me to Golden Road's Among Weeds IPA.
Then, during a quick run to Whole Foods Market for a few groceries, I finally met Wes Anderson in person (no, not that one...), who directed me to Golden Road's Among Weeds IPA.
So, here I sit – on my patio, drinking a beer, writing to those of you who read, and thinking about what my future holds.
Perhaps it was a revelation, or perhaps I was all hyped up on sugar and emotion-enduced adrenaline, but in the 24 hours since my...um...'parting of ways' with the corporate startup world, my activities have centered around the very core of what launched my writing career here: food. Maybe it is time to recognize that this is my calling – be it long-form writing, teaching, or even working in a kitchen. Somehow, I keep falling back on what got me started here, and it might just be the case that this was the lesson I needed to learn: no matter how hard it was.
I've always said that there is no such thing as failure if we learn from it, move on, and grow. Now, it's time to start believing it.
Nosh on,
Josh
Perhaps it was a revelation, or perhaps I was all hyped up on sugar and emotion-enduced adrenaline, but in the 24 hours since my...um...'parting of ways' with the corporate startup world, my activities have centered around the very core of what launched my writing career here: food. Maybe it is time to recognize that this is my calling – be it long-form writing, teaching, or even working in a kitchen. Somehow, I keep falling back on what got me started here, and it might just be the case that this was the lesson I needed to learn: no matter how hard it was.
I've always said that there is no such thing as failure if we learn from it, move on, and grow. Now, it's time to start believing it.
Nosh on,
Josh
