Owning a newspaper definitely has its pros and cons, but luckily the pluses greatly outweigh the minuses.
For example, despite the stress, we have a lot of fun putting together the paper each week. A journalism professor once told me the most fascinating aspect of being a journalist is that you become an expert in something new every day, and in that vein, every week brings something new and exciting to the table.
I also have fantastic co-workers. I’m not at the paper full-time like the other owners – my brother Cory and husband Cole – but they, along with our sports editor Kayla, do a massive amount of work each week to pull things together. Everyone works well together and has fun, when we’re not arguing because you don’t pull a lot of punches when you work with your family members. (I have yet to pick a fight with Kayla.)
And for some reason, people like to feed us. It’s probably because they assume we never get to go home, which is fairly accurate. Just the other week some of our generous readers from the Cummings area gave us a box of cookies from the Hillsboro Café and a note that thanked us for what we do. It was humbling.
The cons? The usual small-business stuff: it’s a lot of work and stress, yadda, yadda, yadda. But one that’s particular to the newspaper industry is that it’s difficult to plan your schedule around news because you never know when it will break – and the newspaper still has to be finished each week.
We’ve had to miss funerals and family celebrations for this reason, and scheduling appointments is complicated because Mondays through Thursdays are typically a no-go.
Alas, surgeons don’t seem to like to abide by our schedule. Next week I’ve got a minor surgery and will be out of commission mid-week while the hubby is scrambling to cover meetings and games and write stories. My parents and kiddo have offered to help me recuperate, so I’m stocking up on meal options that are easy for them to prepare. This soup is one of my all-time favorites, and it freezes and reheats like a dream.
It’ll go great with some of those treats I plan to sneak home from the Banner office.
For the recipe, please subscribe to the Banner's online or print edition.