I cannot even count how many interviews I have been on since my college years, when I was interviewing for different internship opportunities in San Francisco, Boston, and New York. I’ve had so many good and really terrible experiences, but I would say that one of the worst ones I’ve ever had happened this week.

There’s really nothing worse than interviewing at a company that does not have the foresight to realize that in a job interview, “interviewing” is happening on two sides: the company is evaluating the prospective employee to see if s/he will be a fit for the role and company, and the prospective employee is also at the same time evaluating the company and every single person s/he is meeting with to see if this role, team, company, and culture being presented is going to be a match. It is disheartening when companies do not realize that prospectives are evaluating them, and instead choose to see their companies as the “catch” and don’t work to “sell” who they are to the prospectives. This happened on Monday, when I had a phone interview with two hiring managers. One hiring manager said little to nothing, showing he did not care to ask questions or really elaborate on anything, and the second hiring manager was basically reading questions off his “interview question list” as he called it and had no real social skills conveyed over the phone. He was awkward, monotone, and did not seem to sell through why it would be great to work at their company. It was all about their technology stack and nothing else. I’d sum this interaction up in three words: dry, humorless, and completely uninspiring.

These are the types of tech companies that shoo away talent. No one wants to work with a bunch of lifeless, monotone robots.

Back to reality and the cold that is still New York City here in March. We’ve just passed Daylight Savings Time, yet spring seems so far away. The snow storm is coming (she has a name; Stella!). And me not thinking at all, I went to the grocery store at around 5:45, thinking that I should really get all the household staples for the week. That was really smart.

I arrived at Fairway on 86th street, and the “no cart” line is so long that it wraps around the produce section and nearly goes out the front door. The pasta shelf is nearly empty, and I literally grabbed the very last half gallon of whole milk. People’s carts are filled with not fresh produce, but mostly boxed and processed foods… you know, things for quick reheating and instant gratification and hunger satiation. Everyone on the Upper East Side of Manhattan seems to think that tomorrow, people will literally all be snowed in and trapped in their apartments. Yet, according to today’s weather report, the snow is meant to stop at around 2pm tomorrow. No one is going to work who can work from home. New Yorkers are always overreacting to every little threat of bad weather. It’s comical at times, except when I have to deal with the long lines that are a result of everyone’s shared paranoia.

Vietnamese food is all the rage in New York City now. Over the last few years, trendy restaurants have been serving bun, pho, and banh mi like my mother never would have predicted. There have always been decent spots in Manhattan Chinatown, with my favorite banh mi spot out in Sunset Park, Brooklyn, but no place has really stood out to me as being a place I really love.

In recent months, new “modern” Vietnamese spots have opened, ones that claim to use ingredients that are locally sourced, meat that is grass-fed with no antibiotics and hormones, and organic produce. One of these spots is Hanoi House in the East Village, where my friend and I met last night. I was skeptical about paying $16 for 16-hour Northern Vietnam-style pho, but I was tempted, especially since I want to get my mind out of the thought that “ethnic” food should be “cheap.” My friend and I shared a manila clam rice porridge, a papaya and pig ear salad, and the 16-hour pho with bone marrow, and I couldn’t have been happier. The pho was probably one of the clearest, cleanest beef broths I’d ever had, with a depth where I could literally taste all the elements of pho: charred onion, roasted and simmered bones, star anise, and all of the other different herbs. If the broth had stayed hotter for longer, I probably would have finished it all myself after my friend had her share.