My day just starts off wrong if my morning paper is not on the doorstep.
As someone who grew up in a multi-paper-reading family (Auburn Journal***, The Sacramento Bee***, The Wall Street Journal*, The San Francisco Chronicle**, The Sacramento Union*, and The Klam-Ity Kourier* — later known as just The Kourier*, which we received by mail long after leaving the reservation), not to mention the newspaper carrying dynasty my brother and I created along the greater Auburn Ravine Road corridor, I can’t not have my actual morning paper.
It’s no secret that readership and subscription rates of the hard-copy newspaper have plummeted. In my opinion, this is not just because people are getting their news online, but also because the concept of what is “news” has changed, so many people have tuned out. (Really? Your breaking story is about Britney Spears?)
In today’s Forum section, Bee editor Melanie Sill talks about the changes coming to the actual newspaper — different size paper will be used for easier handling by readers and also to reduce the amount of paper used. Continue reading “The Paper Chase”
The latest rounds of buyouts and departures at the Best Newspaper on Q Street has been all over the news, with R.E. Graswich milking his swan song for all it’s worth on every media outlet that’ll let him talk about his departure.
But the fact is The Bee has been a great place to be from for a long, long time, with a list of folks who’ve gone on to win journalism Pulitzers (including medical reporter Diana Sugg at the Baltimore Sun, photographers Caroline Cole and Michael Williamson, at the L.A. Times and Washington Post, respectively)Â National Book Award writer Pete Dexter,Â Letters and DramaÂ Pulitzer winner and Friend of Springsteen Dale Maharidge, Tour de France expert James Raia and many, many more.
On any list of notable Bee alums would have to be Elaine Corn, former Bee food editor, top-selling cookbook writer, teacher and current Capital Public Radio (and NPR) food reporter. Elaine is married to top chef David SooHoo, and together they have run restaurants like the late and still much missed Bamboo in Midtown. They’ve a 17-year-old son who hardly knows what fast food is, but can certainly talk knowledgeably on any gourmet subject. Poor kid. Continue reading “Now we’re cooking”