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Comments Spring 2020

New Name and Look

Just a note to say how much I enjoyed the new format. The topics, the writing, and the graphics are all outstanding, a quantum leap from the old magazine. Congratulations!

KATE LAHEY BA’75 JD’79, SLC

I was really impressed when I received the magazine in the mail. ...Thank you for creating such a neat platform for showcasing all the great work going on at the U.

ERIN MOORE BS’ 16, SLC

Really, really nice job with the print magazine and the website! I love the cover, the style, the name, the paper you chose... everything!

JOEY PARKER, BOUNTIFUL, UT

My future Ute eagerly awaits the arrival of each magazine. He grabs it out of the mail and reads it cover to cover before I see it.

JEFF MONACO, PROSPER, TX

We want to hear from you!

Join the discussion in the Comments on any of our articles here or email us at magazine@utah.edu. Comments may be edited for length and clarity.

Huntsman Center Memories

My favorite memory was performing Leonard Bernstein’s “MASS” in the Special Events Center [SEC]. I’ll never forget how many times we had to run from floor to rafters in rehearsals.

SANDRA BROCK BFA’77, ALPHARETTA, GA

March 1979, the NCAA Final Four Basketball. I was 12 years old. My dad and I sat on the second to last row of the SEC, where I watched Earvin “Magic” Johnson and Larry Bird play in the finals. Unforgettable!

DAVID MCMASTER BA’91, MIDWAY, UT

I was a freshman football player in 1969. We had a few practices where we had to dress at the old Einar Nielsen Fieldhouse before we opened the SEC, which was a state-of-the-art facility. It was a momentous occasion to be part of an unbelievable transition of athletic history at the U. Go Utes!

ALAN GILREATH BS’73, AGOURA HILLS, CA

Q&A with the Baking Doctor

“Baking Tips from an Anesthesiologist” was a big hit last issue. Lots of readers wanted to know more. Here’s a snippet of a conversation in our online comments.

Q: Do you use bread starters? If so, which one do you recommend? Thanks for your article.

KAREN SATO BS’90 DPT’08

A: Most of my breads have a type of “starter” called a pre-ferment. A percentage of the flour in the recipe is mixed with an equal weight of water and a small amount of yeast. This is allowed to ferment at room temperature for 12 hours, building a lot of flavor. It’s added to the dough during mixing—making sure to subtract the amount of flour, water, and yeast from the final mix. This technique greatly improves the flavor of the bread.

RICHARD SPERRY BA’79 MD’83 MS’94 PHD’95

Nod to Another Time

After seeing the retro-style cover on our Winter 2020 issue, Richard Pollei BA’55 was reminded of a student-produced magazine he used to read when he was at the U called Unique. He brought us two copies from 1946-47, which sold for $.25 back then. We had a great time looking through the magazines together. Thanks, Richard, for sharing this glimpse of the past!

SOCIAL SPOTLIGHTS

Even celebrities love U swag! Grammy Award-winning singer-rapper Lil Nas X shows off the personalized Ute jersey the team gave him when he came to campus last August. And Grammy Award-nominated musician Shawn Mendes flashes the U as he sports his Mendes-labeled Utah Utes parka, gifted to him by one of the U’s licensed vendors. These were two of the most liked and shared posts ever on our U social channels!

Comments

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  1. Thank you so much for the Fall 2021 U of U Magazine. The visuals throughout are amazing, the articles are all fascinating, I actually read cover to cover for the very first time! This reads like a top award winning magazine. Something new to think about, some things I need in my life, all of it so interesting. Go UTES. Please keep up the excellent work!
    Susan H Carroll

    Reply

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