{"id":7416,"date":"2017-05-30T22:55:27","date_gmt":"2017-05-31T03:55:27","guid":{"rendered":"http:\/\/sixburnersue.com\/cooking-fresh-eating-green\/?p=7416"},"modified":"2017-05-31T09:26:57","modified_gmt":"2017-05-31T14:26:57","slug":"a-new-job-with-gratitude","status":"publish","type":"post","link":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/2017\/05\/a-new-job-with-gratitude\/","title":{"rendered":"A New Job, With Gratitude"},"content":{"rendered":"

\"\"<\/a><\/p>\n

I have a lovely bit of good news I\u2019ve been meaning to share with you. You might not think it is the most fun or exciting thing, because it involves work. But for me, it is a game changer.<\/p>\n

I have a new job. A full-time office job. For the first time in nine years.<\/p>\n

\"\"<\/a>Perhaps you got the slightest hint, during those nine years (many of which I was writing this blog), that self-employment was, well, exhausting. And financially\u2026challenging.<\/p>\n

It also was amazing and wonderful and the best decision I\u2019ve ever made in my life (up until now!), because I took a risk\u2014a lot of risks really\u2014and the rewards were huge. I got to pursue a dream (that I didn\u2019t really even know I had) of being a farmer, I got to write books, I got to manage my own schedule, I got to burrow into my new community. All while living on this Island, which has turned out to be the biggest reward of all.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

For better or worse, I am now ridiculously attached to this place, in a visceral way. Mostly it has to do with the immediacy of nature; once you step out your door you are in it completely. The other-worldly curtain of grey fog on an emerald field, the mirage of sparkly ocean that glistens just around the bend, the clear black night sky hole-punched with infinitely luminous patterns of starlight.<\/p>\n

That kind of attachment makes it hard to leave a place, even when you know it is time to realign with the real world.<\/p>\n

\"\"<\/a><\/p>\n

Which is why I am so grateful to have my new job as an editor at the Vineyard Gazette Media Group, publishers of the 170-year-old award-winning Vineyard Gazette<\/a> newspaper and Martha\u2019s Vineyard magazine<\/a> (where I have contributed food pieces for many years). As special projects editor, I\u2019ve got a bunch of creative editing and writing challenges to work on, starting with editing a publication called the Vine<\/a> which began as a supplement to the paper and now stands alone as something closer to a magazine. With my long career (pre freelance!) in magazine editing, it\u2019s a good fit.<\/p>\n

\"\"<\/a><\/p>\n

 <\/p>\n

There are so many wonderful things about my new job, starting with my smart and friendly coworkers and my fantastic boss, but I thought for now I\u2019d just show you some pictures of the office, \u00a0an \u00a0historic house which was added on to over the years\u00a0(the newspaper presses are on the first floor), and of the neighborhood. It is pretty cool. (Top photo is the front of the office; the next photo is the side\/back entrance; the \u00a0photo directly above is the view of the harbor at the end of the street; the middle\u00a0photo is the plaque next to the front door of\u00a0the office.)<\/p>\n

\"\"<\/a>As much as I love the rural end of the Island where I live, coming to work in the picturesque New England village of Edgartown is kind of a kick. (Or at least it has been this spring; I\u2019m sure my attitude will change with summer traffic!) It certainly beats other office buildings I\u2019ve inhabited.<\/p>\n

\"\"<\/a> To add to the fun, my office space is actually the archive room, so I am surrounded by bound copies of old newspapers, old books, and a treasure trove filing cabinet of newspaper clippings organized alphabetically by last name (Belushi, Clinton, Kennedy, along with Luce, Mayhew, Silva, etc.). (I also have a nice view out my window!)<\/p>\n

\"\"<\/a><\/p>\n

You are \u00a0probably wondering, and the answer is no.<\/p>\n

No, I am not giving up on my vegetable growing operation completely (and certainly not on cooking<\/a>)\u2014I\u2019m far too stubborn for that. I have had a stern talk with myself though about making the farmette\u00a0a much lower priority for this year. But since I built a lot of infrastructure here last year, it only makes sense to use it. So I am planting mostly tomatoes, flowers and beans, and will harvest and open the farm stand Friday-Sunday. I hope that will work out. I did say I was going to wear less hats, but I am a slow learner.<\/p>\n

On instagram<\/a> I use these hashtags: #sixburnersuecooks #sixburnersuegrows #sixburnersuewrites. We\u2019ll just have to add a fourth one: #sixburnersuehasarealjob<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

I have a lovely bit of good news I\u2019ve been meaning to share with you. You might not think it is the most fun or exciting thing, because it involves work. But for me, it is a game changer. I have a new job. A full-time office job. For the first time in nine years. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[103,6,37,45],"tags":[160,159,158],"_links":{"self":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/7416"}],"collection":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/comments?post=7416"}],"version-history":[{"count":10,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/7416\/revisions"}],"predecessor-version":[{"id":7436,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/posts\/7416\/revisions\/7436"}],"wp:attachment":[{"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/media?parent=7416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/categories?post=7416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sixburnersue.com\/cooking-fresh-eating-green\/wp-json\/wp\/v2\/tags?post=7416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}