Food, Feelings, and Technology

FFT

When I started writing this newsletter, it was to build a brand with humanity… a brand backed by a real person, with relatable experiences and, I don’t know, a soul. The idea was that if people could see me, they could trust what we were building. Standard stuff, honestly. But then something shifted, and I started noticing that I was sending the career piece to colleagues, the very personal food story to new friends, my kitchen-of-the-future dreams to dates (they asked, I want to be clear, I did not volunteer this unprompted). Without really meaning to, the newsletter had already started feeling less like brand building and more like just trying not to be a stranger.

Now without Roux, you’re going to get exactly that. The same rants and musings, but with even less of a filter. Anyone who knows me knows that my relationships are central to how I understand myself — I don’t shy away from big feelings (or appropriate use of em dashes), inconvenient connections, or takes that make people uncomfortable at dinner. I wanted that to be part of Roux because Roux was an extension of me, and my wonderful cofounders. That part doesn’t go away just because the business did.

So I’m keeping this going, but only for that reason. Food, feelings, and technology: three things I can’t stop thinking about, and honestly, three things that are way more tangled up with each other than we tend to admit. There are so many forces designed to keep us at the surface, away from each other, and I’d rather keep writing into that void than go quiet.

Really glad you’re still here.