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Adventures in Freelancing (Pants Optional)

I never thought I’d miss desk chairs.

I was fortunate enough to be one of those people who started working immediately after college. A yearlong internship panned out—the television company with which I’d been interning took on a $45 million project during my last semester, and rather than train new coordinators, they just started paying me once I graduated. I started at $500 a week, which at the time felt like legit riches, and then got bumped up to $600 a few months later.

Although I was only supposed to contract for about 5 months, I ended up staying as an employee for more than a year, during which time my incredible boss/mentor rallied tirelessly to get me put on salary, but to no avail. I tried to move laterally in the company, toward one of the creative jobs that were more along the lines of my degree, but nepotism reared its fugly head and I was passed over for any new positions.

So, I found myself with no chances to move within the company and no full-time prospects elsewhere. I did cry, once—in the comfort of my own breakfast burrito—and no one noticed except the waiter, who (bless him) wordlessly handed me a mimosa. After a few sips, I pulled myself together, considered my skills and connections, and shifted my mindset to freelancing. Fortunately, thanks to the proactive work of my now-former boss, I spent almost no time searching for jobs. She put me in contact with a few company connections, all of whom I reached out to immediately and pushed to set meetings up with. During these meetings, if there were even an inkling of a suggestion of a task mentioned, I said yes. Always yes. I agreed to everything from working a private school charity function for a producer to managing the marketing for an upcoming indie film. I can’t stress enough how important it is to say yes. If the task is basic enough that they’re asking a relative stranger to do it, and it doesn’t involve a Hazmat suit, it’s probably something you can figure out how to do. I consider myself a lifetime double student at the universities of Google and Your Local Public Library.

So I got a backup laptop battery, switched out my unlimited MetroCard for a pay-per-ride and, before I could put on my comfy slippers, I was juggling five different freelance gigs. And I do mean different. I spent my days alternating between cutting Flavor of Love highlights (yes, the VH-1 masterpiece), to pulling stills and sound bites for a TV show’s digital board game, to frantically researching Photoshop layer-masking for a website’s design after having promised I had the adequate skills to do it.

The Money

Let’s talk about the fun part of freelancing: getting paid!!! Negotiating a pay rate is not as tricky or as terrifying as you’d expect. Before that process begins for you, ask someone in a similar field about the rates they charge, both when they started and now. When you go back to the employer, don’t be afraid to aim higher than you think you should. If you’ve gotten this far in setting up a freelance position, they’re unlikely to slam the (e-)door in your face. They’ll either say yes, or they’ll counter with a lower rate. From there, feel free to negotiate away; I found that agreeing on a rate within a couple of emails saved both of us from any potential resentment.

Here’s another thing about quoting a rate for your work. Come on—lean in for this one—I’m going to type in italics to invoke whispering: If they’re hiring you to do some extra work, eight times out of ten they don’t know how to do it themselves. They probably don’t even know what the typical rate is. Don’t take advantage of people, obviously, but don’t be afraid to upcharge based on your own experience (whatever that may be) and to make it worth your while. Like I said, I promise that an employer won’t turn down your services, then tell all his/her friends not to hire you, and then hack into your OKCupid account to declare you a huge, pompous, money-grubbing asshole if you quote a rate that’s too high.

What’s less fun than negotiating a rate is chasing after employers for money. It’s not necessarily that you didn’t do a great job, or that the employer is a bad person, or that the project is necessarily a total go-nowhere scam running out of the back of a souvenir shop. (I repeatedly stress not taking this stuff personally, because it’s very easy to let happen, especially if you’re working alone most of the time and away from the regular, conversational feedback of office life. A year of freelancing left me more sensitive to criticism than Joffrey Lannister-Baratheon.) It is simply not your clients’ top priority to give you their money, regardless of the job you did. So don’t be afraid to bring it up kindly in an email or make a phone call, regularly, to make sure it happens. No one is going to worry themselves as much about your payment as you are. Be your own #1 get-money-get-paid advocate.

The Routine

Throughout my time freelancing, it was hard to regulate some semblance of a routine. I would work late until I fell asleep with my computer in my lap, and then I would wake up the next morning, grab my computer from my bedside, and start working again. The sheer number of deadlines made self-motivation easy; the trickier task was turning my brain off from “work mode.” Imagine getting to your office at 8 am and leaving after midnight every day. Even if you’re only committed to eight hours, you’ll probably find yourself working ahead just because you’re in that environment. When I was working from home, there was no differentiator, especially when “home” was a teeny tenement apartment with no common spaces.

But there were numerous advantages! I could work in my pajamas (although to avoid the inevitable self-disgrace, I usually didn’t), I could do my laundry and grocery shopping in the middle of the day when there were no lines. I worked my gym schedule around the TV Guide for the channels I could watch on the treadmill. My conversational skills didn’t exactly flourish, but my work and home lives were the most efficient they’d ever been.

The Location

At one point, I decided to take the phrase “working remotely” to heart. With some extra cash from one particularly lucrative job, I moved to an apartment two blocks from the Mediterranean Sea for a few months while I continued to cut, edit, and write content for various clients. Wake up, work over breakfast, bring lunch and write on the beach before it got too hot, come home, work through dinner, go out with new roommates. And, of course, go on the occasional adventure. I realize that not every freelance job can be done from across the globe, but if the stars align accordingly for you, then get your ass out there.

Hanging Up The Slippers

Before I knew it, a year of freelancing had passed. By then, I was working part-time in the office of a client, a social media/entertainment startup, who now needed me on-hand for a few hours a week. I was also bartending a couple times a week, more for the social interaction than anything else. I felt both exhausted and also, strangely, unaccomplished; unless you’re looking at freelance gigs cumulatively, it’s easy to feel like you didn’t contribute greatly to any one project.

Not long after that, the part-time office job asked me to come onboard full-time. After weighing the decision, I decided to hang up my slippers and come back to office life. I would miss the freedom of scheduling my day, and I would miss indulging the weird idiosyncrasies I had developed from being alone most of the time for 15 months (like talking to myself excessively and eating certain foods with a knife only). Ultimately, the most alluring prospects were the regular, decent salary, a stake of equity in the company, the comfort of a desk chair (so much more ergonomic than the headboard of my bed), and the chance to interact all day with humans who weren’t appearing on a daytime talk show.

Am I glad I made the switch back to a one-job-only, 9-to-5 life? Yes. Do I miss the flexibility? Yes, every time I get a low-airfare alert for some exotic city, or try and elbow my way to the only rust-stain-free dryer at the laundromat at 7:30 in the evening. On the plus side, I have more regular in-person human interaction; I’m finally starting to get out of the habit of what I call ‘speaking in email,’ ending all spoken office conversations with “Best, Alyssa.” And I don’t have to chase anyone for a paycheck—it lands nicely into my checking account twice a month.

Is It For You?

I don’t know that I would recommend freelancing as a full-time job to everyone. I think it’s worth trying, especially if any of the above perks seem attractive to you. And oftentimes, they can lead to a steadier position, as in my case.

If you’re thinking about jumping on the freelance train, it’s worth having some money saved up, in case the jobs dry up or in case an employer is dragging their feet to give you your first paycheck. There’s always going to be some lingering awareness (and there should be, if you’re responsible about your bank account) that there will be periods of low income in addition to times where you’re flush with cash. Retail copywriting, for example, is heavily sought after from October to December, but unsurprisingly, work dries up after the holidays. So as tempting as it is after a well-paid gig to head to Serendipity 3 for a celebratory Frrozen Haute Chocolate, it might be worth saving some of that cheddar for a rainy day. If managing your money with some Scroogery isn’t something you think you’re capable of, then maybe freelancing isn’t for you.

Of course, starting to freelance isn’t always an all-or-nothing decision. You might be working one full-time position when someone asks you to take on a project. Then that may lead to other projects, some concurrently, until you have to consider whether it’s enough money and consistent work to quit your day job for. If so, and if you don’t LOVE your day job, then I say get out of there! Be free! Spread your self-sufficient wings! And when that day comes when you’re called back down to Earth for another permanent position, you have to make the decision for yourself: Just how much do you love eating oatmeal with a knife?

Photo by Meaghan Morrison

Photo by Meaghan Morrison

Let’s Ask: A Nutritionist About Beans, Hangovers, And Misadventures With Whey

Nutritionist and registered dietitian Emily Bostrom and her cousin Alyssa Kurtzman share a healthy obsession with food, a set of grandparents, and many nutrition-related conversations, often late at night via G-Chat or anxious text message exchange. They sat down together to discuss…

Heavy Cream vs. Half & Half

Alyssa: Last weekend, I followed this Jacques Pepin recipe for a butternut squash gratin, except I used half and half because I couldn’t bring myself to use heavy cream. And it came out all weird and curdle-y! Why did the cream not mesh into the gratin like restaurant gratins? And what was that liquid in the bottom of the pan? Was the gratin safe to eat? And by that I mean I still ate all of it. And am I going to die now.

Emily: First things first—I believe that it was very safe to eat (as long as it didn’t sit out on your counter between 40° and 140° F for more than two hours). Also, since you’re not reporting any awful symptoms, I’m guessing it sat pretty well.

So, there are few things to consider when making a dish that relies on heavy cream. First of all, should you really be cutting calories when you’re making a seasonal dish you only make once a year? (I personally don’t believe in “diet” holiday food.) So my first recommendation would be to eat a salad for lunch, and use heavy cream in the recipe. Now, as a dietitian, I too experience the guilt associated with even entering the heavy cream section of the dairy refrigerator. Too often, when I buy ingredients like heavy cream or boxed macaroni and cheese–

Alyssa: Judge.

Emily: It’s ORGANIC, okay; I race out of the store before the food police can find me and take away my credentials. But, it’s okay! Go for it. Just don’t eat the leftovers every day after that for a week.

Anyway, back to the curdling issue. When you add heat (like in the oven) or acid (like that salted squash) to milk, you can cause it to separate into its components: curds (solids) and whey (watery liquid you found in the bottom of your pan). Unless you’re making your gratin for Little Miss Muffet, you probably want to prevent this from happening. When you cook milk in this whey *ahem, nutrition joke*, there are a few things that help to keep it from separating, or curdling. First, fat helps milk maintain its texture, so that heavy cream might actually be in that recipe for a reason (those restaurant gratins are so creamy because of the cream). If you’re really motivated to keep the recipe low-fat for some reason, like you’re making this for your grandma with heart disease or it’s the day before your annual lipid panel, then there are a few more ways to improve your gratin’s texture with a lower-fat milk in the recipe.

Starch is another way to improve the final product, so making a roux (flour and fat mixture) can really help that gratin stay creamy and not clumpy. Just add a teaspoon of all-purpose flour for each cup of milk (or half and half) in the recipe. Also, making sure not to rinse the sliced squash (or potatoes, if you’re doing that version) would help maintain that naturally occurring starch for the recipe. Finally, the fresher the milk, the less likely it is to curdle, so hike out to the farm and collect some fresh half and half for your delicious butternut squash gratin. Also, invite me over.

Alyssa: Sorry. I wasn’t kidding about having eaten all of it.

Quest for the Best Bean

Alyssa: I’m pretty sure all beans are healthy, but are some healthier than others? What is the best bean? Come on, we know you know. Stop hiding this information from us.

Emily: Okay, asking me to pick the healthiest bean is like asking a mother to pick her favorite kid! (As an only child, though, I’ve never felt uncomfortable asking this question… I’m sure you’re Aunt W. and Uncle S.’s favorite daughter…)

Alyssa: I am, but when our dog Misha was still alive, they told me it was a toss-up.

Emily: Well, obviously. You could never compete with those giant ears.

As you said, all kinds of beans really are healthy, and have some things in common. Most all beans are rich in fiber, folate and B-vitamins, and many contain iron, which we like. Also, beans are a pretty good source of protein, especially as a meat-free source for our veg friends. Finally, beans (especially dried ones) are cheap, which is important when the fancy free-range, organic, fair-trade, locally grown truffle salt you’re sprinkling on them is $35.00/oz.

But, since you insist on finding out the best bean, I’ll just summarize the benefits of beans into this little chart so you can pick for yourself.

Rich in… Special Feature! Use in…
Black Beans Fiber, Folate, Iron, Magnesium Anthocyanins, an antioxidant that makes them extra heart healthy Salads, Burgers, Soups or dips!
Soy Beans Calcium, Iron,  Potassium 9 Essential Amino Acids! A fantastic plant protein. Hummus, edamame (steamed) or stir fried
Chick Peas Fiber, Folate, Potassium, Magnesium The Most Common Legume in the World! Creamy hummus, crunchy and roasted or mixed into warm falafel.
Lima Beans Fiber, Potassium Cultivated to support the Aztec and Incan protein-deficient diet With corn as Succotash or stewed on their own.
Black-Eyed Peas Fiber, Magnesium, Zinc A symbol of good luck in the new year! In fritters, stews, salads and with rice.

[Source: Eat Right]

A Holiday Party Hangover Cure

Alyssa: Holiday party hangover cure: go.

Emily: Okay, honestly, what is every company’s deal with holiday parties on weekdays? Is it to ensure that nothing gets done the next day at work? To make people feel less comfortable drinking liberally off the company tab? Whatever the reason, I just don’t like it. Weeknights are for cleaning your bathroom and eating sensibly and watching the last three episodes of the Real Housewives of Beverly Hills.  Everyone knows that.

Alyssa: Apparently one of the new cast members is a witch, btw???

Emily: Where do they find these people?! Anyway, since companies insist on weeknight party time, here are a few evidence-based ways to get your ass to work the next morning:

  1. Much of that miserable morning is due to dehydration and electrolyte imbalance. So the first, most obvious hangover fix is something liquid with electrolytes, plus a little bit of sugar to get those much needed electrolytes into our tissues. What’s rich in electrolytes and fluid? Coconut water, watered-down Gatorade or Powerade (these sports drinks have just more sugar than we need), or a little bit of 100% orange juice should do the trick, and then just transition to water. Hydrate ‘til you just can’t stand getting up from your desk to pee anymore, and then you’ll know that you’ve done a good job.
  2. A cup of a caffeinated beverage can really make you feel more alert, and research shows that it can help improve your recovery after a long night of eggnog. Contrary to popular belief (including supporters like my mom and Dr. Oz), the research shows that 400mg of caffeine or less per day has no effect on your hydration. That means that about 3 cups of coffee are hydrating rather than dehydrating. Good news for those of us who are rolling into work twenty minutes late with last night’s mascara on.
  3. So, here’s a fun one: asparagus. Maybe the party had asparagus wrapped in prosciutto as hors d’oeuvres, and there are some left in the office fridge! That’s a double whammy with the salty ham (electrolytes!) and enzymes found in asparagus that have been shown to speed up the processing of alcohol in our bodies. SO, munch on some of my absolute-favorite-vegetables-of-all-time and feel fantastic!

Alyssa: Up top.

Emily Bostrom, RD, is a Registered Dietitian with degrees from Rutgers University and the University of Medicine and Dentistry of New Jersey, who eats, cooks and thinks about food. You can also find her singing loudly in the car and at http://www.emilybostrom.com/

Alyssa Kurtzman is a Content Manager at @CLIPTAMATIC and works on the UE social media staff. Life mantra: It’s never too hot for soup. @KURTZMANIA

Photo by Meaghan Morrison

Photo by Meaghan Morrison