Still writing, changing hats

12/3/2008

Inside My Shoes

Still writing, changing hats

By TAMMY MALGESINI

The Hermiston Herald

Being part of a smaller news team at The Hermiston Herald has provided me opportunities to expand my horizons, including regularly writing columns, taking more photos, taking video footage, doing radio and even pinch-hitting in sports.

Sarah Britain, our former photojournalist, was great to work with. She was encouraging and I gained a lot of skills and insight - assisting me in honing my photography skills. Although, I took no offense when she said, "Even a monkey can take mug shots," I reminded her of it every chance I got.

However, one of the best parts of the job has been working with fellow reporter Karen Hutchinson-Talaski.

When the East Oregonian Publishing Company announced the purchase of the Herald from Western Communications, I was told I was being designated as arts and entertainment editor/reporter. My beat also included community, religion and Hermiston and Echo school districts; however, the first thing I worked on was convincing Karen to apply for a job.

Karen had worked for the Herald under the old company for five years and I ran into her often covering the same stories while I was with the East Oregonian. During these encounters we often stood or sat side-by-side.

Such was the case when covering a particular court hearing last October. I didn't want Karen to hear me as I quietly whispered to the mother of one of the defendants to see if she was willing to talk to me after the hearing.

Sure, I respected Karen as a reporter, but face it; she was writing for "the other paper."

I called her several hours after the sale had been announced. I knew it had to be tough news to receive. I called her as a friend and then encouraged her to apply for a position, saying, "You are The Hermiston Herald."

I told her she'd be working with me - evidently that didn't send her running the other way.

As you read this, I'm still sitting at my same desk, with the same phone number, however, I'm back writing for the EO - where I got my start in journalism. I think I knew someday I'd return to the EO, because I kept my shirts and hats.

The funny thing is Terry Murry, the EO's former community editor, had encouraged me to apply for her job when she turned in her notice. I told her I wasn't interested. If the truth be known, I honestly didn't think I could fill her shoes.

Three days later I had a meeting with EO Editor George Murdock and Herald Editor Dean Brickey. It was at that time they told me I was going to the Herald.

For the last seven months, being responsible for What's Up? (and the now defunct A&E) is what I needed to gain the experience and confidence I needed. I appreciate Dean for affording me that opportunity.

And while I look forward to the challenge before me, I'll always cherish the memories of working for the hometown paper of the place I've lived for nearly half my life.
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Tammy Malgesini worked for the Hermiston Herald for the past seven months. She can be reached at (541) 564-4539 or tmalgesini@eastoregonian.com.

Mr. Bracher's Wild Ride, and other musings of a green reporter

4/30/2008

Inside My Shoes: Mr. Bracher's Wild Ride, and other musings of a green reporter
By TAMMY MALGESINI
The East Oregonian

For just over two years, I've driven all over and beyond "Les Schwab Country," covering Morrow and Gilliam counties and even venturing into Sherman and Wheeler counties while working for the East Oregonian.

After learning my beat was going to substantially shrink as I join the new Hermiston Herald team, following the announcement that the East Oregonian Publishing Co. was purchasing The Herald from Western Communications, Inc., I began to reflect on my time with the EO.

Since Chief Photographer E.J. Harris said it was his goal to be mentioned in each of my columns, I must say the most memorable story I've covered was a fire on Cliff Bracher's property, near Juniper Canyon last September.

When Cliff came down in one of his farm rigs to get extra supplies, E.J. asked if we could gain access to do a story.

"Not in that," Cliff responded after looking at E.J.'s car.

Cliff offered to take us in his rig.

I coined the adventure, "Mr. Bracher's Wild Ride." It was insane! Cliff drove over scrub brush taller than me.

Periodically, Cliff stopped to give instructions, food and water to his crew fighting the fire.

We'd scramble out of the truck - E.J. snapping photos and me talking to whoever was there.

And quicker than a hot ember in scrub brush, Cliff would climb back into his truck - a cue it was time to move on.

As soon as the passenger door closed, Cliff hit the gas, while E.J. and I frantically tried to fasten our seat belts. It was one wild ride!

Being a Saturday reporter, I've enjoy traveling all over our circulation area, covering events.

Senior Reporter Kathy Aney once said she'd have a hard time doing some of the "fluff" stories I've been assigned.

That's OK; I often received positive feedback from those so-called fluff stories.

Publisher George Murdock said it most eloquently or at least the easiest to understand, "You have a wonderful ability to make a silk purse out of a sow's ear."

Not bad for someone who, until the Pendleton Cattle Baron's weekend, didn't know the difference between a gelding and stallion and once asked someone what "dress age" was during a 4-H equestrian competition.

And last, but not least one of my favorite parts of the job has been getting out into the communities in my beat.

When my husband and I first moved here, we only planned on staying for two years. I figured I could endure Wranglers and rodeos that long, while John gained teaching experience.

Mike Royer, who I graduated with at George Fox College, was teaching and coaching at Heppner.

I told John, "Well at least we didn't end up in Heppner."

My attitude changed, as I've grown to love Morrow County and its residents and public officials.

As mundane and boring as some public meetings can be, the folks of Morrow County have an innate ability to get business done, while still providing material for my stand-up comedy routines.

I've had the privilege to work with one of the finest news teams a rookie reporter could ask for. They provided me guidance - sometimes with a "we've told you before" sound in their voice, but always in an effort to assist in honing my skills.

And while I'll always cherish the memories during my tenure with the EO, I'm looking forward to working for the hometown paper in the place I've lived nearly half my life.

*****
When I asked Deputy Managing Editor what the difference between a gelding and stallion, he so eloquently said one still has his "junk" and the other doesn't. Dave had done a column about not being married and asked others why they thought that was. Well, I reminded him of this and told him my husband (who's obviously married) refers to his anatomy as "the family jewels." And Dave (who's not married) referred to it as junk. Hmmmm

No ketchup needed

09/18/2007

By TAMMY MALGESINI

East Oregonian

During a recent trip to Condon, George Murdock, EO editor and publisher, told me to eat at Stanley's Steakhouse, so I could report with authority on the newly-opened restaurant.

I don't know how much of an authority I can be considered - I slather ketchup on every cut of meat I eat.

This was a survival technique I developed as a child to avoid having the Heimlich maneuver used because my mother thoroughly cooked the juices out of every piece of meat she cooked.

Over the years, my husband, whose father was a custom butcher and slaughterer, has made fun of this practice, especially when I do it in restaurants. He has told me it's a slap in the face to cooks and chefs everywhere.

When I checked in to Hotel Condon, I made my dinner reservation and asked to look at the menu. I figured I could plan in advance and avoid the embarrassing faux pas of requesting ketchup for my steak.

During an interview in June, Rick Stanley, co-owner of the hotel and restaurant, had touted the quality prime beef, exclusively from Painted Hills Natural Beef.

"It's all high-end choice and a better beef," he said.

He said he wanted to provide a dining experience beyond merely eating.

Stanley's crew has done just that.

Upon entering the dining room, Taylor Stanley, Rick's daughter, introduced herself and said she would be my assistant server. Before being seated, Stanley directed me to look at the dessert tray, as if to encourage me to remember to leave room for desert.

Moments after being seated, my server, Blake Hendon, introduced himself, as he presented me with an appetizer, compliments of Chef Alan Schneider. The chips, dusted with smoked paprika came with a spinach and artichoke dip. It was delectable.

Along with my Pepsi, I enjoyed Acqua Panna, an Italian water. A basket held four or five types of bread. I ordered a New York pepper steak, coated with crushed black pepper, pan seared, deglazed with brandy and simmered in cream-laced green peppercorn sauce, sans ketchup.

It was a truly pleasurable dining experience, as Rick Stanley had promised.

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Tammy Malgesini is a reporter in the EO's Hermiston Bureau.