In the tradition of transparency, let me first say that I love washing dishes. I know, I know. This admission will not earn me friends or coolness points, but it’s true.
When I step up to a counter full of grungy dishes, I know exactly what to do. First, check for guilty substances (crusty oatmeal, dried egg yolk, greasy drippings, burned rice residue, etc.) Second, address major offenders with hot water and let them soak. Third, tackle the glasses before the drying towel gets soaked. Wash them and dry them immediately to avoid water stains. Fourth, return to soaked items, first using an abrasive surface, then a very soapy sponge. Rinse and repeat if necessary. Fifth, clean pans which get the water in the sink filthiest. Sixth, wash silverware that has conveniently been soaking at the bottom of the sink. Lastly, dry dishes and admire them as you fill your perfectly organized cabinets. Job done!
Journalism is NOT like doing dishes. There is no right way to tackle a story, no tried-and-true method for being objective, and certainly no clear point when you know your work is done. Sometimes what you thought was newsworthiest doesn’t strike the same chord with an editor. Other times, you do a fanastic job reporting, only to get lost in your notes and forget what the news was. And no matter how many times you reread your final draft, someone always finds a way you could make it better.
I’ve decided, in an attempt at optimism, that journalism is like making sangría. Yes, there are guidelines (you always start with wine and fruit), but no set recipe. Just like writing a story, you must consider your audience. Do my guests have a sweet tooth? If so, go heavier on the sugar or add lemon soda. If not, choose drier wine or add something not sweet like seltzer. Are they prim and proper? Chances are they won’t use their fingers to dig the sunken pieces of fruit out of their glasses, so stick with lemon and orange slices for garnish and add fruit juices instead of fruit bits. Do they enjoy a good buzz? Instead of fruit juice, use fruit liquor like Cointreau.
In the end, making sangría is more about who’s drinking it than what some cookbook says. Likewise, I will try to remind myself that journalism is all about the audience. Do they already know about the project I just heard about? Then give them the latest developments. Are they quickly reading my story on the subway? Get to the nutgraph faster.
As for my love of checking tasks off my to do list, I’ll return to my metaphor. Sure, I’ve made tons of rockin’ sangría already, but the best pitcher ever is still out there, just waiting for me to make it.