Hot Topics: Should the news media edit images to fit the story?

Yesterday, I purchased my first Photoshop software package and this story made headlines. The Economist used a Reuters photo for its cover, but removed two of the people originally in the photo. Some interpreted this as an attempt by the Economist to make the President appear “lonely”.


Photoshop controversies are not new. The largest controversy I can remember was in June 1994 when Time Magazine darkened a photo of OJ Simpson. The outcry was so intense that Time pulled the cover and re-issued the magazines. The same accusations of skin darkening also flew during the 2008 Presidential elections as photos of Obama appeared in all shades.

In general, I feel that Photoshop is a great tool that can help improve the quality of images. However, I do have a problem when supposed “news” organizations begin taking liberties with these editing capabilities. It’s one thing to shave a few inches off a model for a perfume ad – people view that more as art than accurate reporting - it's another to completely change a photo to fit a reporter's narrative.

In the case of images being used to support a story, I believe the news media should be transparent about changes to an image. Reporter use quotation marks to denote the difference between what a person actually said and the reporter’s interpretation of what means. Now, I understand that quotes can be taken out of context, but at some point, we have relative confidence that the words actually came of the person’s mouth. Edited images offers no such assurances.

The media should let readers know when images are edited, what was taken out, and why. A photo that has been altered could have a small logo at the bottom of the image indicating this was not the original photograph. Then, a footnote should explain what had been changed about the photo. It doesn’t need to be a big deal, but people should know. People tend to trust pictures because there still is a belief that a picture is a more reliable depiction of a scene than any person’s interpretation. Now that any image can be changed, we are counting on the news media to be transparent as to how.

Ask Angie: Email ettiquette

What is an appropriate way to greet someone in an email?


I never paid any attention to how I began emails until someone complained when a subordinate used “hey” at the beginning of an email. Well, I am an avid “hey” user so I immediately became self-conscious about how I was starting emails. I definitely knew those several emails that I began with “Yo” were not going to survive this level of scrutiny so I tried on a few new styles.

I tested “good morning” or “good afternoon”. Then, I tried to write an email to someone on the west coast – they were still in the morning and I had already broken into the afternoon. What in the world to do? Do I try to anticipate when they are going to read it? What if I am sending an email late at night – assume they are reading it in the morning and say, “good morning”? It was all just too much.

Then I tried the person’s name and a comma: “Anna,”. As I wrote it, I felt it seemed a little cold to the folks I had been pummeling with “hey”s for the last six months, but I was trying to be professional - darn it. This worked until I had to send a group email. What do I do – list everyone’s name like I was writing a thank you note? Don't think so.

So, I turned to my Facebook family. The reaction was mixed. Several people worked in offices where “hey” was absolutely appropriate and used by everyone. Others’workplaces required a more rigorous level of formality. But then, my cousin came through with a brilliant suggestion. “Greetings”. Yes, “Greetings”. It’s perfect! It is appropriate for group emails, people I haven’t met, people I have met, the list goes on and on. So that is my new go-to greeting, except for when I am really mad at the one guy in research. His emails will still start with “DUDE! What was that?”

Now – how in the world to end the email?
- Sincerely,

- Until we meet again,

- As you were,

- 10-4

- I am typing on my phone so please excuse the typos.

- I never learned to spell, please read my email phonetically

- If I forgot whole words, just play your own game of Mad Libs.

Clearly, including your name is pretty important. I hear some college students struggle with this simple task. Some people draw a line and then put their contact information under it. Some people have an automated signature with “Thanks!”. I don’t like this. I want my thanks to be hand typed – thank you very much. What do you do for your signature?

A Warning: If it includes a picture or a moving animation, I am not sure we can be friends anymore.

Whatcha reading? Orange is the New Black by Piper Kerman

First of all, I am so tired of books with the title *Something* is the new black and then a whole lot of subtitle.  It’s just too much. Get creative people.

I will forgive it in this case because this book is fantastic.  Orange Is the New Black: My Year in a Women's Prison traces the story of Piper Kerman as she spends a year in federal prison for a drug offense she committed ten years prior to her incarceration. I really appreciate that she takes full responsibility for her crime and how her view of her crime evolves over the course of the book.

This look inside a women’s federal prison is unlike anything I have ever read. It illuminates the community that is formed within these prisons. We learn the rules of the game with her through her first months in the prison. We are surprised with her as the other inmates provide her with supplies she will need – shower shoes, soap, etc. – until her own commissary account can be set up. We all rejoice when one of her dear friends finally gets her GED.

While telling her own story, she also explores some of more controversial and political aspects of the prison system. She touches on the abuses by prison guards and other inmates, but that is not the heart of this story. She acknowledges the problems with minimum sentences and drug laws, but battles with how to reconcile that with the fact that some of her fellow inmates admit they are just doing their time so they can get back out on the streets and start using again. She is very aware of how her situation is very different from that of many of her fellow inmates.

I highly recommend this book. In fact, go get it right now. I’ll wait…..

So, what did you think?

Brewing Report: Wacko Summer Seasonal by Magic Hat Brewing Company

In honor of the 4th of July, I’ve decided to feature a beer that would compliment any barbeque: Wacko Summer Seasonal by Magic Hat Brewing Company in Burlington, Vermont.

This summer seasonal is a great summer beer. Beet juice adds a little bit of color and sweet. It slightly departs from typical summer ale – it is less fruity and has a stronger hops flavor. Because of this, it would hold up well to a spicy BBQ sauce this grilling season.

*This is the fourth installment of a multi-week series on beer where I will be reviewing regional beers from across the country Special thanks this week to Glenn Sparks for his help in tasting. Enjoy!

Making the switch to cloth napkins

Earlier this year, we visited some dear friends in Dallas and we were inspired. This couple had made the switch from paper napkins to cloth napkins and they made it look so easy. So when we got home, we decided to try it. And what do you know – it was super easy. We have been paper napkin free for over a month now and I don’t see us going back. Here are the lessons they taught us:


1. Make sure you have enough to get you through the week. This way you can just throw them into your weekly laundry and it’s not a big deal. For us, this meant having twelve cloth napkins ready to go. Luckily I have been an avid shopper at Ross, TJ Maxx, HomeGoods for years so I have amassed a pretty impressive collection of cloth napkins.

2. Put them where you had your paper napkins before. For us this meant in a pape napkin holder on top of a cake plate in the middle of the kitchen table.

Exhibit A:

Now, this is functional, but not too aesthetically pleasing. So I need your help. What suggestions do you have for how to store our cloth napkins. It has to be open so napkins can be easily grabbed and it has to be able to sit in the middle of the kitchen table. I look forward to your ideas!

HGTV - What have you done to my Real Estate Intervention?

Real Estate Intervention is a show that began last year on HGTV. It is hosted by Sabrina Soto and real estate expert Mike Aubrey. The first season focused on homeowners who were having a hard time selling their homes - usually because of the high asking price. Mike does a walk through. Then, he takes the homeowners to see a recently sold comparable house and a house that is on the market in their price range. The idea is that the homeowners will realize they have priced themselves out of a sale and, using Mike's advice, come up with a new price, sell the house and live happily ever after. What made the show great was that rarely happened. Homeowners were combative, cynical and, more often than not, refused to take Mike's advice. It was great, riveting television.

So it was with great anticipation that we sat down to watch the premier of Season Two. Our first reaction was "What the hell happened to our show?" Yes, mom, we said hell. It was a very upsetting moment. First, the homes aren't even on the market yet. Then, Sabrina does a walk-through and figures out what improvements need to be made in order to stage the house. The tours of the comparable homes made the cut, but since the homeowners aren't entrenched on a price, it is far less interesting. At the end, we see the improvements to the house and learn what price the decided on. Snooze fest. I might as well be watching re-runs of Get It Sold. We are very very disappointed. Hopefully there will be more fireworks in future episodes. Otherwise, this baby is getting the ax from the DVR lineup.

Hey Good Lookin’! What’s Cooking? Tips from a Top Chef

This past weekend, my husband and I went to a cooking class taught by Top Chef Season 5 winner Hosea Rosenberg.

It was one of the best cooking classes we have ever attended. He was smart, funny and expressed infinite patience for questions about Top Chef. I swear one woman had watched the entire season just before attending the class and taken notes. She basically asked a question about every episode, most contestants and about half of the guest judges. But Hosea took it all in good fun, answered all the questions and really looked like he was enjoying just hanging out with us. Oh yeah – and his food was really good too.


Throughout the lesson he would sprinkle in little tips for the home chef. I thought I’d share a few here:

Grow and Grind your own herbs and spices
Start with pepper. All kitchens should have a pepper mill and you should grind pepper as you need. He also advocated buying whole spices at the store for things like cloves, cinnamon, etc. Grow your own herbs. It’s easy on a window sill. I know a lot of people who have been very successful at growing their own basil, rosemary, and thyme. I am still working on it.

Knives
Always work with a sharp knife. Knives should be sharpened two to three times a year. You can never hone a knife too much. That’s the long stick that comes with your knife set that you always see chef people running their knife back and forth across. Yeah, you should do that each time you use your knife too. It won’t sharpen a knife, but it will help maintain a knife once it has been sharpened. He recommended one good chef’s knife with a 8 inch blade that feels good in your hand, one paring knife and one serrated knife. Tomato skins can be really tough on a knife so always use your serrated knife when cutting tomatoes.

Cooking fish
The biggest lesson I learned here was not to forget about carry-over cooking. When you take fish out of the pan or out of the oven, it will continue to cook because it is still hot so you want to take it out when it is underdone. This way you’ll prevent overcooking it.

Those were the three big lessons, but we picked up lots of little tips as well. If he ever comes to your town, you should definitely check him out. He is also the head chef at Jax Fish House in Boulder, Colorado so you can bet we are planning a trip there!

Bon appétit!