Here's the Scoop by Brian Sweeney

Brian Sweeney has been the author of “Here’s the Scoop” for more than 20 years. The column usually deals with the lighter side of life and the writer has been known to mix a bit of fiction in with the facts. Brian has received six awards for his column in the annual New York Press Association’s Better Newspaper Contest.

Here's the Scoop: April 17, 2013

Something’s Fishy
I recently concluded a strenuous endurance test — eight days living “off the grid,” on my own.
Maybe “off the grid” isn’t exactly accurate. I had electricity. There was plenty of gas for the stove (although it wasn’t needed). But, I was still roughing it because my wife was called out of town for a business trip. The “business” primarily involved touring the Left Coast with her three sisters, enjoying sun and surf on a long-planned getaway.


Here's the scoop: April 10, 2013

The Write Stuff
The Daily Star in Oneonta carried a big, front page story this week about the death of handwriting. In the business, we like to refer to such “stories” as a slow news day. I know them well.

But, that’s not the point. The fact is, the Star is correct, handwriting is no longer utilized — or given much consideration — by many people. That’s unfortunate.
Personally, I abandoned the handwriting game long ago. Like a bad relationship, “It just wasn’t working for me.”


Here's the scoop: April 3, 2013

Spring is Bobbling Along
Saturday evening marked the return of spring for me. That’s when members of the Catskill Mountain Fantasy Baseball League (CMFBL) gathered for the league’s annual draft.

I periodically mention CMFBL in this space because it’s a pretty big part of my life for six months each year. Some may say it’s too big of a part of my life. For that reason, I’ve learned to keep my enthusiasm for this “sport” to myself — unless I’m talking to fellow league members. They understand.


Here's the scoop: March 27, 2013

Just like old times
Unfortunately, I am banned this week from using a three-letter work that begins with “s.” Since I can’t write about the raw material from which maple syrup is made, I have been hard-pressed to think of another topic. My brain is kind of sapped (six letters), I guess.


Here's the scoop: March 19, 2013

Syrup: The Final Frontier
It would have been unfair to leave readers hanging regarding our first venture into the world of maple syrup production. So, today we reach the boiling point.

But not that fast. These things take time. Lots and lots of mind-numbing time.
Anyone with sensitivity to the cold realizes it has been pretty darn chilly lately. Especially when you’re outside. Even sitting next to a fire. Being rookies in the maple-making world, a sap house is not in the plans. Yet.