Purging baseball cards for the good of future generations

I put all my baseball cards from 1979 to 1998 in the neighborhood rummage sale.

Silver Sage Village is having a 16 household rummage sale on September 19th and everyone has been culling through their junk. My office mate moved to one he set up in his apartment and this has given me a good chance to go through my stuff.

I’ve been selling unwanted things on ebay, including parts of my sports card collection. My account is AnAmericanPlaceII which is an homage to social realism photographer Alfred Stieglitz’s gallery in New York City.

In a past life, I had a sports card store front called Pine Riders in Riverton, Wyoming that opened during the sports card bubble in the late 1980s through the 1990s. The great thing about having a store like that was buying, selling and trading for my own hobby, as well as helping others support theirs. To this day, I’m amazed I was able to keep the doors open turning over cardboard worth a dime to a few bucks.

On Pine Riders opening day, former Yankees pitcher who won the decisive game of the 1961 World Series, Bud Daley, came over and signed autographs. I ran into Bud at the Wind River Casino when I was in Fremont County a few months back.

When I moved from Wyoming to Colorado over 20 years ago, I hauled literally a ton of cards with me in notebooks, boxes and brief cases that took up space in closets, crawl spaces and basements.

At the height of the card bubble, I had a colleague trade my entire collection of cards – complete sets from 1958 through 1998 – around 25,000 cards – for a handful of items that are of more interest to me and much less bulky to haul around. Among my newly pared down collection is a 1951 Bowman Mickey Mantle card and Babe Ruth and Lou Gehrig autographs.

My friend Rodger McDaniel recently wrote a blog post about how he was once a millionaire before his mother threw away his baseball card collection with included a few 1952 Mickey Mantle cards. That Topps card is one of the few Holy Grails of the hobby. My mom, on the other hand, saved mine in a box which was the basis of my collection as I have continued it to this day.

Rodger’s lament is one of the classics.

In getting ready for the garage sale, I am doing my part to increase the value of the newer vintage of sports cards that are generally from 1980 to the present.

I realized I had no heart-felt feelings about them, like I do for the rest of my Yankees collections and started slashing and burning. I collect:

  • 1919 Yankees for no particular reason except that Chicago Bears founder George Halas was on that team and this also was the year of the Black Sox Scandal;
  • 1923 Yankees were the first to play in Yankee Stadium and won the first World Series title that year;
  • 1932 Yankees finished the season winning the World Series and highlighted by Babe Ruth’s supposed “called shot” home run for a sick kid and also the first year for Frank Crosetti;
  • 1961 – 1962 Yankees‘ third base coach was Frank Crosetti and this was also the first year I paid close attention to baseball mostly because of Maris and Mantle chasing Babe Ruth’s home run record;
  • 1977 – 1978 Yankees with Reggie, Reggie, Reggie!
  • 2001 Yankees since I went to New York for games 3 and 4 of the World Series a month after 9/11

I emptied out all my boxes of Donruss, Fleer, Bowman and Topps, cards, which in this day and age have little value to me personally or financially. The huge number of cards and sets and subsets became unmanageable. Now, I could care less about Harold Baines or even Mark McGwire who took a personal and professional nose dive in the wake of the performance enhancing drug scandals.

Those are all going to the garage sale along with hundreds more – George Brett, Nolan Ryan …

Free agency also screwed things up. It used to be a player stayed on the same team for his entire career. Now, a pitcher has a good year and gets traded.

I’ve always been a Yankees fan and many of those I’m tossing are of ballyhooed young players like Brien Taylor and Pat Kelly. I also have a lot of players like Joe Girardi who were okay, but not great players. I also had a lot of Girardi cards because he was one of the original Colorado Rockies in the 1992 expansion draft.

During this time period, I was in a rotisserie baseball league called the Buttheads. I always collected cards of the players on my team – the Yangs – which gave a bit of reality to the fantasy. I have a lot of Greg Maddux cards and Pedro Astacio, Denny Neagle (I was the only Butthead to select Rockies pitchers).

Why the Yangs?

In Star Trek Episode 52 “The Omega Glory” Kirk and crew find themselves in some alternate world where the good guys are the Yangs and bad buys are the Coms.

Back to sorting.

I’m a member of a facebook group called Baseball Card of the Day. Members post images of cards for various reasons, memories, updating about the status of their collections. Occasionally, there will be someone who talks about leaving their collection to their kids to pay for their college educations.

I say, do your kids a favor and cash in your cards while you’re still alive. If a guy like me who  has a pretty good idea as to how much a Frank Thomas 1990 Leaf card is worth and where I might find someone who would might buy it, an heir with no idea about the hobby will have a hard time figuring out how to parlay that 1989 complete set of Topps baseball cards into microbiology textbooks.

Baseball cards are for moms to decide to keep or throw away, it’s much less stressful.

By the way, If you’re holding a Joe Hesketh rookie card, it just went up in value because I threw mine away.

Food stylists and a hankering for Italian sandwiches

Food stylists make dishes for photo shoots look better than real life by painting them with all kinds of photogenic stuff. (photo by fair use)

Food stylists make dishes for photo shoots look better than real life by painting them with all kinds of photogenic stuff. (photo by fair use)

I don’t take pictures of food!

One of the newcomers to the Lyons Photo Jam group organized by Ken Wajda was a photog from Estes Park who specializes in taking pictures of food.

Anyone who wants, can bring 20 digital images to be shown to the group. He showed 20 pictures of finely displayed food from cupcakes to slices of ham.

He said that there are “food stylists” who prepare the set for each shot. I didn’t know there was such a job.

I knew there was a good reason I don’t like to take pictures of food and post it on social media. When I do a review for TripAdvisor, I generally will snap an image of the surroundings or store front, but not the food. – I want people to go there, not be turned off by my unappetizing iPhone pix.

Anyway, I’ve had a hankering for Italian sandwiches lately and have had a few around the county – Boulder, Lyons, Longmont, Lafayette.

Here are my evaluations.

As I mentioned, I don’t like to take pictures of food. Generally, all Italian sandwiches have the same ingredients, salami, various types of pork meat, provolone cheese; and similar mix of toppings – mustard, mayo, lettuce, various pickles. The prices were all around $10 to $11 with a drink and chips.

The Deli Zone in Longmont has TVs for your sports viewing pleasure.

The Deli Zone in Longmont has TVs for your sports viewing pleasure. (photo by fair use)

Deli Zone, Longmont – I was buying cheap gas at the Safeway there and saw the Deli Zone in a strip mall on Ken Pratt near the grocery store. The original Deli Zone opened about when I came to Boulder. I’ve eaten there before on University Hill. The Italian sandwich there was pretty good. They put oil and vinegar on it and the one thing that happens is the vinegar sogs up the bread. There’s a TV there and lots of seating, so it would be a good place to meet a group of people and watch sports.

The Pizza Bar 66 is on the far end of Lyons just before the turn to Estes Park.

The Pizza Bar 66 is on the far end of Lyons just before the turn to Estes Park. (photo by fair use)

Pizza Bar 66, Lyons – The Photo Jam takes place the first Sunday of each month at the Lyons Photography Art Center. I like to meet with others early at the Pizza Bar 66 since it’s a block from the art center. This was the most unique Italian sandwich. It had the usual ingredients, but was served on a homemade toasted ciabatta roll with a choice of either chips or a side salad. It would stand to reason that a pizza place would have the where-with-all to bake their own bread. There are also lots of TVs in this place. It’s also a full bar and a great local crowd. The night I was there, the local fire department showed up with lights and an ambulance to check out a woman who apparently was asphyxiated.

d'Angelos Italian Deli serves great sandwiches including the Philly cheese steak with Cheese Whiz.

d’Angelos Italian Deli serves great sandwiches including the Philly cheese steak with Cheese Whiz. (photo by fair use)

D’Angelos’s Italian Deli, Boulder – This place is fairly new, within the past couple years and located in the strip mall next to the north Boulder Safeway. It’s operated by a mom and her kids who moved here from Philadelphia. What I usually get here is the Philly cheese steak with Cheez Whiz. This time, I tried the 7″ Torresdale, which is their version of the Italian sandwich. Torresdale is a part of Philadelphia where Italians must live. It was very dense and neatly served – nothing leaked out. I was thinking that I didn’t order any toppings and maybe none are included, except upon request. The lettuce has iceberg and some sort of dark lettuce. It was very tasty.

Salvaggio's has three Boulder locations. This is the mother ship on Pearl Street.

Salvaggio’s has three Boulder locations. This is the mother ship on Pearl Street. (photo by fair use)

Salvaggio’s, Boulder – There are three locations in Boulder, I happened to be near the one on Pearl just off 28th Street by the old Olive Garden. This place is a Boulder classic. The sandwiches are made either on a round roll – small; or on a hoagie bun – large. The hoagie is too big for me to eat. I got the Italian on a roll. Unless you’re going to sit there in the shop and eat it, I recommend not getting any oil and vinegar. Those fluids leaked out all over the bread. It was messy and drippy, but still a good sandwich with good ingredient distribution in the bun.

Snarf's has numerous locations, but this is near the original Snarf's shack on Pearl Street.

Snarf’s has numerous locations, but this is near the original Snarf’s shack on Pearl Street. (photo by fair use)

Snarf’s, Boulder – Snarf’s also has multiple locations. This trip, I went to what I consider the “classic” restaurant on Pearl Street – but not on the mall. The sandwich here is toasted all the way through. I generally get the 7″ size. Not much leaked out and it stayed warm through my entire lunch. The other great thing about Snarf’s, they offer Zapp’s potato chips from New Orleans. I’ve ordered them from the Big Easy, now I just have to go down to the Snarf’s and pick up a bag.

I think the Pinocchios in Lafayette is the flagship for this Italian restaurant. The Italian sandwich is called the Sylvester.

I think the Pinocchios in Lafayette is the flagship for this Italian restaurant. The Italian sandwich here is called the Sylvester. (photo by fair use)

Pinnochio’s, Lafayette – I’ve been to the one in Longmont, but came here on my way to the doctor’s office in Lafayette. The Italian sandwich here is called the Sylvester. This is more of a sit down restaurant, compared to the others which provide service over the counter.

This go around, I didn’t bother to try the national chains that offer Italian sandwiches – I’ve had them, but no need to give them any free publicity. I ate at the local joints, and I’m pretty sure I didn’t cover them all. I didn’t get up to the mountain towns or all of them in the cities. I think I’ve had my fill of ham for a while, but regardless of your palate, support local businesses when you can.

Buon Appetito!

Boulder International Film Festival NewsTeam wants YOU!

BCM crews interviewed Oliver Stone on the BIFF red carpet

BCM reporter Brooke Cummings interviewed Oliver Stone on the BIFF red carpet

When I came out of the non-profit world as a fund raiser and event planner, those skills melded quite well in my new life as a movie maker. When I used to run the local public access TV station, Boulder Community Media (BCM), one of the community outreach activities was to provide video production coverage for the Boulder International Film Festival (BIFF) starting in 2006.

BCM is currently recruiting news team member for the upcoming BIFF March 5 to 8 in Downtown Boulder.

BIFF and BCM shared space in a Pearl Street Mall building. We both moved around the corner to a place on 13th and Walnut. During those early years of BIFF, it was Tony Perri and myself doing to video news and then it was myself in 2007.

BCM producer and Blythe Danner at a recent BIFF

BCM producer Alan O’Hashi and Blythe Danner at a recent BIFF

BCM has a part of its nonprofit charter to provide community outreach and educational opportunities for students of all ages. In 2008, BCM expanded it’s coverage by partnering with the University of Colorado broadcast journalism school and that at Fairview High School. BCM now runs six or seven, five person crews each day throughout the BIFF. Quite the growth, considering coverage started out with two people.

The BIFF news production team gives real world experience to students about real world news beats and getting news packages pushed out as soon as possible. The BIFF attracts well known celebrities including Shirley MacClain, James Franco, William H. Macy, Martin Sheen and others and the BIFF news coverage is often the only coverage that gets picked up by the various news services.

BIFF host Ron Bostwick talks with James Franco.

BIFF host Ron Bostwick talks with James Franco.

Be a part of the action – If you’d like to be a part of the BIFF that is largely unseen and very interesting, behind the scenes experience inquire within! For the most part, you do need to have particular expertise and experience with news, but we can always use more Production Assistants willing to learn by observation and diving into a project.

Download the BCM volunteer agreement and email it back to BCM.

The schedule won’t be released until later in February, but we’re getting the word out so you can make plans around classes, work, and other commitments.

BCM uses a “transmedia” approach where we produce news in a variety of forms:

  • Editors – copy editors and video editors
  • Writers – news gathers to go along to events
  • Still Photographers – for all activities
  • Video Photographers – for all activities
  • Producers – if you want to produce, you should also have at least one other skill, have at a minimum a still camera and a strong back to schlepp gear.
  • Social media – update facebook pages, tweet pix and experiences
  • Website updates and maintenance
BCM reporter Bonnie Hoffman on the BIFF red carpet in front of the Boulder Theater the

BCM reporter Bonnie Hoffman on the BIFF red carpet in front of the Boulder Theater.

BCM generally runs at least two crews at any given moment, which means each crew has a producer, a video camera operator, a still camera operator a reporter on camera and a reporter off camera. In most cases, our news crews will be the only ones covering these events, many are newsworthy and your stories, images and video will be pushed out to the wire.

Equipment – BCM will provide video cameras and tape for field work. BCM will have a MacBook Pro with Final Cut 7 available. We are inventorying assets and also let me know what kind of equipment you may be able to provide:

* video cameras etc. (they can be solid state and consumer grade, tripods, lights)
* still cameras (pocket cameras to DSLR cameras – do they have video capabilities)
* lap top computers (pc or mac and editing systems – Premiere, iMovie, FCP, movie maker)

Send an email to BCM if you’d like to be a part of the action. You can also join the BIFF News Team Production Call facebook page to keep up with the latest.