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ALTON – His first assignment was covering a Southwestern school board meeting, and he wrote that story on a manual typewriter.
On Dec. 30, longtime Telegraph court reporter Sanford Schmidt cleaned out his desk, retiring after a 47-year career that spanned several generations of evolution in the newspaper business.
He noted that the past year in particular has seen a lot of change.
“It’s good that I’m getting out,” he said. “It’s been an odd year, and at 75, it’s too old to be doing this.”
From the technology to the philosophy of news coverage, he said everything has changed.
“We had mechanical typewriters. Somebody would cut newsprint into 8-by-11 sheets, and we’d use carbons (carbon paper),” he said. “When we got electric typewriters we thought we were really high-tech.”
It was also a lot noisier, with a lot of yelling and shouting as well as teletype machines “that were always pounding away,” he said.
Newspaper reporters had a reputation as “rough-and-tumble guys,” Schmidt said.
“Everybody smoked, including me,” he said. “It was a noxious atmosphere.”
Reporters were also known for their drinking. Schmidt said one of his bosses told him he finally quit “when he woke up one morning and his car was about that far (he gestured 6 inches) from a cliff.”
The newsroom was not the only place where there were great changes.
When Schmidt started there were several dozen workers in the “back shop” where a Linotype machine used molten lead to create type for the printing presses. That was eventually replaced with phototypesetting and computer typesetting, where the phrase “cut-and-paste” came from.
Today, the work of a dozen composing room workers – as well as several editors – can be done by a single editor using a computer from anywhere with an internet connection.
There has also been a great deal of change in newsroom philosophy, Schmidt said.
When he started, the paper had dozens of reporters in multiple bureaus with a major emphasis on government reporting. They would spend most of their nights at meetings and the mornings calling or going to local police departments for crime news, he said.
“We covered damn near everything,” he said. “There wasn’t anything too trivial to cover.”
“[Former editor and publisher] Steve Cousley considered it his duty,” he said. “They considered it their responsibility to do it.”
Schmidt worked part-time for The Telegraph before joining the staff full-time in June 1973. After graduating from Alton High School in 1964, he went to the University of Pennsylvania and majored in business.
“I had no business going to an Ivy League school majoring in business,” he said. “A lot of guys were just hanging around avoiding the draft, including me. After a while I got tired of hanging around so I finally dropped out and joined [the U.S. Army].
“If you joined, you get your choice of training,” he said. “If you got training in a field that didn’t involve shooting people, or people shooting at you, you had a better chance of survival. By then the war was very unpopular, and nobody wanted to die in Vietnam.”
He eventually ended up in Vietnam, working in logistics.
“It didn’t take a lot of courage where I was,” he said. “The place was full of generals and doctors.”
After Vietnam he and his wife, Barbara, moved to Fort Hood, Texas, and he worked at an Army desk job until he got out of the service. He went to Southern Illinois University-Edwardsville, where Schmidt said he did well in everything except photography.
“I was good at the academics, but I was a terrible shooter,” he said, adding he would occasionally have to take photographs for the newspaper.
“Every time the photographers got film from me, they’d roll their eyes,” he said. “After a while they told me not to take any more photos.”
At The Telegraph, Schmidt worked in several different bureaus, and also as an assistant city editor and city editor, before landing on the court beat about a decade ago.
He said it suited him.
“Civil cases can get boring,” he said. “Until the courthouse closed [because of COVID-19] we covered the initial filings, but we seldom covered trials because they took so long.”
It was also difficult because most cases were settled out of court with no details being made public, he said.
“I spend my time in criminal, because there are more stories and it’s much more interesting,” Schmidt said.
Schmidt said a former literature teacher said something that influenced his preferences.
“He said, ‘Throughout history, evil has been considered interesting, and virtue is considered boring,’” Schmidt said. “That stuck in my mind.”
The other element to good stories is conflict, he said. He said one of his bosses, Elmer Broz, wanted “a good lead, something with conflict and a hook in it.”
“People criticize us for trying to attract attention,” Schmidt said. “But if we didn’t, nobody would read it and we’d have been out of business a long time ago.”
Schmidt said one of the most important lessons he learned is to ask questions, something that is often hard for young reporters.
“You’d have holes in the story because you didn’t ask any questions,” he said. “I always asked questions after every meeting. You just wanted to establish that habit, and sometimes you’d ask a question that led to more questions. I think that’s difficult for everybody. Middle-class kids are not raised to ask questions of people who are older, and that’s one of the things you have to do.”
With his desk cleaned out, he plans to spend time with his family: his wife, two daughters and their grandchildren.
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FOR IMMEDIATE RELEASE: August 7, 2026 Media Contact Information: Aunt Millie's Bakeries Melissa Koeneman, director of marketing (260) 417-2581 mkoeneman@auntmillies.com
John F. Popp, President of Aunt Millie’s Bakeries
FORT WAYNE, Indiana — Aunt Millie’s Bakeries is deeply saddened to announce the passing of its President John F. Popp, who died on Friday, July 31, at the age of 94. A third-generation member of the family business, John’s leadership, optimism, faith, and unwavering commitment to people helped shape the company and its culture for more than four decades. John Franke Popp was born March 2, 1932, to Lucile and Les Sr. Popp. He grew up with his older brother, Les Jr., on Forest Park Boulevard in Fort Wayne and graduated from Northside High School in 1950. He went on to attend the University of Michigan, graduating in 1954, and entered the U.S. Army that same year. He served as a second lieutenant before returning home following his military service. John was offered an opportunity to begin a career as an analyst with T. Rowe Price, but his path ultimately led him back to Fort Wayne and the family bakery. At his mother’s urging, he returned home to join the business — a decision that would shape not only his own life, but the future of generations of the Popp family and Aunt Millie’s employees. Long before his career in baking, John developed a love for Lake Wawasee and water skiing, eventually becoming the Indiana state slalom water ski champion. It was at the lake that he met Esther Rolene, the love of his life. They married on June 19, 1960, and spent the next decades building a life together, raising two sons and creating countless memories with family and friends. Even with the demands of running a growing company, John made time for what mattered most, including cheering his sons on from the sidelines at their baseball and football games.
John F. Popp and his wife, Esther Rolene Popp
In 1967, John stepped away from the family bakery to pursue a career in real estate, where he developed the subdivisions of Devil’s Hollow, Manitou, Lakewood, West Hamilton Estates, White Loon, and Winding Brook. In 1980, he returned to Perfection Bakeries, where he helped guide the company through a period of significant growth and expansion. The company that would become known as Aunt Millie’s grew under his leadership into one of the largest family-owned baking companies in the United States. John viewed the people around him as an important part of that success. He loved being part of the team and was known for his optimism, encouragement, and genuine care for employees. His leadership was not simply about growing a business; it was about building an organization where people could grow, contribute, and feel that they were part of something bigger than themselves. A third-generation leader of the family-owned bakery founded in 1901, John was deeply committed to protecting and building upon the legacy established by his grandfather, John B. Franke. His influence also reached beyond Aunt Millie’s. He was a passionate advocate for independent bakeries across the country, working with industry organizations to strengthen and protect family-owned businesses. He believed in the importance of education and workforce development and encouraged lifelong learning within the company while supporting the next generation of leaders in the baking industry. In recognition of his contributions to the baking industry, John was inducted into the Baking Hall of Fame by the American Society of Bakers and Engineers in 2021. He also served the state of Indiana after being appointed by Governor Mike Pence to serve on the Indiana Commission for Higher Education. While John’s professional accomplishments were many, those closest to him knew that his faith and family were at the center of his life. He cherished Bible Study Fellowship and worshiped at The Chapel and Wawasee Lakeside Chapel. He was quietly generous and found joy in serving others through organizations including the Euell Wilson Center, Women’s Care Center, and Ratio Christi. John enjoyed spring breaks in Florida, trips to Maine, his ’61 Corvette, and working on projects at the lake. He appreciated the simple pleasures of life, but most of all, he loved his family. His greatest legacy will not be measured solely by the company he helped build, but by the family he loved, the people he encouraged, the lives he touched, and the values he carried with him throughout his life. “John Popp believed that success was built on people,” said Rick Brown, Chief Customer Officer. “He cared deeply about our employees, our customers, our communities, and the generations of families who have made Aunt Millie’s a trusted name. His leadership was defined by humility, kindness, and an unwavering commitment to doing what was right.” John’s passing leaves a tremendous loss for the Popp family, the Aunt Millie’s family, and the many people and organizations whose lives he touched. While the company mourns his loss, Aunt Millie’s leadership team remains committed to carrying forward the mission, values, and legacy John championed throughout his life. Daily operations will continue uninterrupted as the company moves forward under its established leadership plan. The Popp family extends its heartfelt appreciation for the many expressions of sympathy and support received during this difficult time. Memorial service information will be shared at a later date. About Aunt Millie’s Bakeries Founded in 1901 in Fort Wayne, Indiana, Aunt Millie’s Bakeries is one of the largest family-owned bakeries in the Midwest, serving customers across six states with fresh bread, buns, rolls, bagels, and other baked goods. For more than a century, the company has remained committed to quality, innovation, and serving the communities it calls home.
FOR IMMEDIATE RELEASE: July 21, 2026 Media Contact Information: Michael Korman, highway commissioner North Township Road District (847) 728-7055 mike.korman@northfieldtownship.com
Northfield Township Road District’s Phase II project placed in Group 1, the top tier, of MWRD’s 2026 Stormwater Partnership Program; construction could begin as early as 2027
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