Texas Monthly on the daily

It’s not uncommon here to open the blinds to a rain-streaked window. Most mornings are grey, but by mid-afternoon the day heats up to hot, soupy humidity. I kind of love it.

I take the bus to Congress Avenue. (For more on bus people, see this previous post.) I get off, walk to the formidable marble-fronted skyscraper that houses Texas Monthly, and take the elevator to the 17th floor. It’s usually filled with commuters who get on and off at various floors — the ones who ride from 1 to 2 are the worst. I am usually the youngest. I am sometimes the most casually dressed.

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Our view from the Texas Monthly offices on the 17th floor.

Floor 17 is a breath of cool air and a long, white corridor with a giant red “TM” at one end. I walk through the maze of an office (it takes up the entire floor) to my cubicle space. I am always early.

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The Texas Monthly logo that greets me every morning when I arrive and every afternoon when I leave. Nothing says ‘bold’ like red and white.

Post-commute hair repair is a daily routine because Texas is moist. The coffee is free, so I take some. Annie arrives, and our workday begins.

Texas Monthly is an amazing place to work. Today, there was half an apple pie in the kitchen up for grabs. World Cup games are always on in there, and there’s an oatmeal assembly area. Posters and printed pictures line cubicle walls — no office was ever less boring. Then there are the people. Yesterday, Francesca Mari bought me a chai tea latte to thank me for transcribing some of her interviews (read: doing my job). For the rest of the day, I walked on air. Every time John Spong walks past our editorial intern workspace, he greets us with a, “‘Sup, children?” Today his button-up was pink and polka-dotted and had teeny white buttons.

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Most of the hallways are lined with covers of old issues of Texas Monthly. They date back to when the magazine started; it’s interesting to see how times have changed.

Every week brings a new task. For the first few weeks I transcribed interviews for Pat Sharpe, renowned food editor and restaurant critic who’s also Texas Monthly staple. The week after that I worked on a conversation that Francesca had with a woman who spoke only Spanish — I knew that minor would come in handy.

I’ve attended a monthly editorial meeting in the intimidating glass-walled conference room, delivered batches of cookies to the communal kitchen, and had the opportunity to speak to Nate Blakeslee about “An Isolated Incident,” a long form story he wrote about an SMU student’s drug overdose. Tomorrow, Brian Sweany is giving us a tour of the Texas Capitol building. Next week we’ll discuss John’s story, “The Good Book and the Bad Book.” We can ask him anything we like.

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The walls surrounding the central kitchen are covered in quote decals from old TM stories. The quote in the middle is one of my favorites.

In short, I love it here. I am surrounded by people who love what they do, and who are some of the best in the business at it. My fellow editorial interns are some of the most driven and talented people I’ve met — they push me to excel. I’m reading and absorbing more than I ever have, and learning plenty along the way.

And yes, I’m still working toward that byline.

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Texas Monthly on the daily

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