agmtb: The listings are based on what's submitted by the venues and promoters, so if the Maverkick, Outlaw and Eddie's don't let us know what's on their stages, we won't have it in the paper.
Rick: On the admin side, the IP address shows next to the comment...it's mostly to just keep track of if people are leaving multiple comments under different usernames. Doesn't come up often, but it takes zero effort and is a relatively common feature.
I think I did a terrible job of getting the idea across, but I don't so much care about negative comments. Let's take Rat T, for example, who hates nearly everything we do, but mostly sticks to criticizing the content and not lobbing personal attacks on the writers. I get the the idea of "hate-reading" a website, but it seems like there are better ways to spend one's time. But hey, every click counts, right?
Anne: Jimmy was the editor for the last decade and he didn't do any investigative reporting. I didn't know Michael Parnell well, but I don't recall him doing much reporting and before that was James Reel, who was (and is) an arts expert. So, no, I don't think your memory is serving you correctly, unless you're thinking of a long bygone era where things were wildly different on nearly every level.
I think you're misunderstanding what an editor does, especially here. I do fill in and write some stories in the areas of my expertise (culture, food, etc.) and do contribute when needed on politics, but my job is to help the writers we have to do their best work. You can certainly have an opinion about whether I've done that, but considering Jim Nintzel won journalist of the year for work he did while I've been here and Mari won a stack of awards (plus the paper is chugging along on the print distribution front and rapidly expanding audience-wise online), at least I've been passable.
Check out the paper this week. The Editor's Note is just for you.
Do tell, "Anne." What's wrong with the paper these days? I mean, you leave a comment on my editor's note every single week...if you're that invested in criticizing the paper once a week, there must be something you can offer in the way of constructive criticism.
Harold: It's certainly possible.
Hungry in Vail: Except they wouldn't. I guess I'd eat at Papa John's if they offered handmade pizzas with locally grown ingredients made by a James Beard award winner, but they don't. And they never will.
Italdo: If you don't think there's a difference between what the Heist offered and a cross-promoted nightmare pizza designed by two multinational corporations, I'm not sure I can help you.
Joni: Well, I do have three Arizona Press Club awards and a long, long list of publications I've written for. So there's that.
But hey, your weekly criticisms would be far more biting if you had the guts to come out from behind a constantly changing series of usernames.
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