How I prepare for potential layoffs

Last Thursday, Cal Poly Pomona announced a voluntary separation of service program to begin in March, resulting from a Cal State University budget shortfall. I experienced these actions in 2008, working for the Long Beach Press-Telegram at the beginning of the financial crisis, at that time, a fraction of employees accepted the offer, and I anticipate a similar response. Unfortunately, higher education, like journalism, is underappreciated and underfunded. These are the steps I use to prepare ahead of potential layoffs.

  • Freeze voluntary retirement contributions in favor of expanding my existing emergency fund.
  • Audit my website, journals, sketchbooks, and files for new portfolio content; these can prompt ideas and blog posts and boost my personal website’s SEO ranking routine updates.
  • Unsubscribe from pointless email newsletters, reduce incoming spam, and boost the visibility of important emails as they arrive.
  • Review my social media and professional accounts for tone to reflect my authentic personality.
  • I intend to add an introductory section to this website linking to my portfolio and social media, making it easier for clients and potential employers to find me.
  • Website theme customization doubles as a working example of my web developer and communications specialist abilities.
  • Correct any broken bits on this website; I know of a few.
  • Add Now and Post Status to my sidebar. I’m not active on social media and prefer to share content on a platform where I can control my presentation.

Finally, get Docker Desktop running in Ubuntu; seriously, I can quickly spin up and down web hosting environments for development in LAMP, but the world has moved on to Docker. Get with the program Joe.

Featured Image Credit: RoZie on Pixabay.

Whiskey Barrel Aged Coffee

This coffee didn’t receive a pardon over the weekend.

Whiskey Barrel Aged Coffee is coffee stored in a reclaimed whiskey barrel for a few weeks after drying and before roasting. The result is a woodsy aromatic with some notes of the whiskey that once aged in the barrel.