Tagged: robin roger

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What all is stuffed into the mailbox this week? Let’s see . . . mm-hm . . . mm-hm . . . Portland . . . looks like a food issue . . . damn you Doyle!

The winter issue of Portland flaunts editor Brian Doyle’s unparalleled ability to convince world-class writers to contribute to his magazine. This time, damn him, he has pieces from Michael Pollan, Pico Iyer, and Edward Hoagland. Pollan to Iyer to Hoagland—man, there’s an infield. To be accurate, Pollan’s long contribution, “The End of Cooking,” is an excerpted reprint of something he published in The New York Times Magazine, and Hoadland’s “The Top of the Continent” is drawn from the essayist’s new volume, Alaska Travels. But still.

By the way, there’s a lot more to a meaty issue. I especially liked the photo essay by Steve Hambuchen of Pacific Northwest farmers, bakers, vintners, and brewers.

IC View from Ithaca College sports a redesign, as well as my favorite subhead of the week: “Alumni See Trash With Fresh Eyes.” Robin Roger edits the magazine. (Below, new cover is on the left. Relative dimensions are not accurate. The new design has the same trim size.)

The 2013 record for most people smiling and facing the camera on the cover is currently held by The Baylor Line (editor Todd Copeland:

California (editor Wendy Miller) produced my favorite lead sentence of the year, so far, in David Tuller’s “Putin v. Pussy Riot“: “In a cozy, two-room apartment in a leafy Moscow neighborhood, I gathered with half a dozen local gay and lesbian activists on a mid-August evening to drink tea, munch on zakuski (snacks), and discuss the regime of creepy Russian president and former KGB thug Vladimir Putin.” Love the opening spread, too:

Good words alerts:

— Binghamton University Magazine (Diana Bean edits) has a recurring feature called “The Other Side,” and in the Fall 2012 issue devotes it to a four-question Q&A with associate professor Steven Tammariello, who at age 43 still plays football for the semi-pro Cortland Bulldogs. (I know what you’re thinking . . . another story about a PhD biologist who plays semi-pro football?) My favorite line: “I used to be the only player with a PhD, but one of our defensive linemen earned his doctorate in organic chemistry from Cornell, so I have some company.”

— My second-favorite lead sentence so far in 2013 comes from Immaculata Magazine: “When Bob Kelly’s radio station asked if he knew a football expert who could be on their morning show The Breakfast Club, he immediately said, ‘I know just the nun!'”

— Extraordinary, moving essay by Mel Livatino, “Dogged by the Dark,” in the latest Notre Dame Magazine, Kerry Temple, editor.

Finally, since I began this post with my nose out of joint—damn you, Brian Doyle!—I will end with this great spread, from the Fall 2012 Medicine at Michigan. The photo illustration is by Clint Blowers; editor of the magazine is Richard F. Krupinski.

Now you know (second of a series)

Things I know now because I read alumni magazines:

— In a University of Minnesota study, pasting pictures of vegetables in the compartments of school cafeteria lunch trays resulted in twice as many kids eating green beans. Consumption of carrots tripled. Oh, and astronauts on prolonged space flights lose weight in part because they just don’t eat enough while in orbit. (From “Serving Up Good News About Food,” Greg Breining, Reach from the University of Minnesota College of Liberal Arts)

— Title IX, the piece of legislation that forced colleges and universities to provide equal access to intercollegiate sports for men and women, is composed of 37 words. “Sports,” “athletics,” and “women” are not among them. (From “In the Wake of Title IX,” Melissa Ludtke, Wellesley)

— Beloit College holds an annual theme party called Bizarro Beloit, in which students dress up as another Beloit person of their choosing. Me, I’d come dressed as one of those squirrels, but I bet it’s been done. (From “Incomplete Glossary of Beloitisms,” Beloit College Magazine)

— There is such a thing as a vegan doughnut. Apparently, that means they are made without benefit of eggs or milk, in this case by Dun-Well Doughnuts, founded by a couple of Ithaca College grads. The New York Daily News says Dun-Well makes the best doughnuts in New York City, and co-founder Dan Dunbar says it took he and his partner a while to perfect the recipe. When he dropped their first try at workable dough into the deep fryer, it sank to the bottom and did not pop to the surface for 40 minutes. I bet that one was good. (From “A Business Made from Scratch,” Robin Roger, IC View)