TODAY’S QUOTE: “For the most part, officials love secrecy
because it is a tool of power and control, not because the
information they hold is particularly sensitive by nature,” said
John Reid, information commissioner of Canada, 1999.

Why is today’s quote at the head of the column? Two reasons: The
sad state of affairs with a supposed revision of Pennsylvania’s
right-to-know law, and the lack of a federal shield law for
journalists.

It also happens to be National Freedom of Speech Week.

All these first amendment issues are of prime importance to
newspapers and other members of the media.

Unless you’re a reporter, you will probably never encounter the
resistance that we encounter on a daily basis when trying to get
even the most minuscule (and mundane) piece of information.

Even as we write, there’s one particular story that is obviously
a matter of public information – and yet we get stonewalled. As the
quote makes clear, one has to think ulterior motives are often at
play.

THIS, TOO: “If you don’t like the news we print, don’t make
it.”

We’re not sure who said it but The Era has been taking it on the
chin lately for a particular news story we carried the other
day.

It is absolutely astonishing to us how frequently we are
criticized for reporting on a deed, while the perpetrator of the
deed is sanctified. Even after many years in the newspaper
business, we remain baffled – and fascinated – by this quirk in
human nature.

Golly, and they wonder why we become cynical!

PUMPKIN TIME: We are no Martha Stewart but came across a recipe
that might come in handy when you’re carving out your kid’s pumpkin
for Halloween.

A lot of people are “addicted” to pumpkin seeds as a snack and
here’s a way to make them that’s easy, inexpensive, and is also a
good method of recycling a product.

When you’re carving the pumpkin you’ll remove the seeds, of
course. Boil them in water for five minutes. Drain well. Sprinkle
with salt or seasoned salt. Place a thin layer on a cookie sheet.
Bake at 250 degrees. Stir after 30 minutes. Bake an additional time
(possibly as much as an hour) until crunchy. Squash seeds may also
be used.

Enjoy!

Our thanks to Tawra Kelley, author of Halloween On a Dime, for
this information.