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Golf Magazine

Golf Magazine April 2018

Golf Magazine is the number one source for golf instruction, equipment and travel, including: exclusive instruction from our Top 100 Teachers in America, introspective interviews with the game’s rising stars and old masters, and short-game tips from guru David Pelz. Plus, you’ll get the latest in gear, including ClubTest equipment reviews, and private lessons, tips personalized for your game.

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Country:
United States
Language:
English
Publisher:
EB Golf Media
Frequency:
Bimonthly
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$20.48
8 Issues

in this issue

1 min.
how to use the scan-it/see-it digital feature in this issue

HOW IT WORKS Invisible watermarks on select photos act as gateways to bonus videos. With the Digimarc app, your smartphone or tablet recognizes the watermarks and automatically delivers the content to your device. 1 Download and open the Digimarc Discover app on your smartphone or cameracapable tablet. The app is free and is available at the iTunes store for Apple devices and at the Google Play market for Android devices. 2 Position the phone four to seven inches above any photo bearing the yellow SCAN THIS PHOTO label (example, right), as if you were taking a picture (flash optional). If you have access to a Wi-Fi connection, downloads will be faster. 3 Hold the camera steady. The app will click and buzz when it recognizes the image and then begin downloading the described content…

2 min.
what’s for dinner?

LOUISIANA Red beans and rice, gumbo, jambalaya, crawfish etouffee and definitely a king cake dessert. @peter_hansen17 KENTUCKY An old-fashioned hot brown cocktail to drink, and derby pie for dessert. @instapete12345 MICHIGAN Appetizer: mini Coney Dogs. Main: Pecanen-crusted walleye or venison tenderloin with blueberry reduction. Sides: Traverse City cherry salad, au gratin potatoes and fresh green beans. Dessert: Boston cooler or Sanders hot fudge cream puff. @rougehuron GEORGIA Bone-in fried chicken, turnips and collards, mac and cheese, mashed potatoes with gravy. Banana pudding or red velvet cake for dessert. Sweet tea and Coke to drink! Matthew Linnenkohl VERMONT New England clam chowder, garden salad with maple balsamic dressing, grilled steak and lobster tail, baked potato and apple pie with sharp cheddar cheese. @itsthakidd ENGLAND Salad and prawns for starters; for mains, fish and chips served with garden peas and a slice of lemon, and then a slice…

3 min.
shock and awesome

ON APRIL 13, 1986, Dr. and Mrs. David DeNunzio rolled into their driveway on Hillcrest Avenue in Orange, Calif., with at least half of their six offspring, myself included, in tow. It was Sunday; church had run late, an unaccounted-for delay that forced my father to make his ritualistic beeline from behind the wheel to his designated chair in the den (afternoon PGA Tour telecasts were his specialty) at a speed rarely exhibited by the good dentist. I, too, raced from the car—this was no ordinary Sunday. It was Masters Sunday. We were very pumped. (And those church clothes had to go—stat.) I was 18, already indoctrinated in Masters mystique. It’s Greg Norman’s time, I thought, as I found a spot on the couch nearest my father’s roost. The Shark’s first…

2 min.
now on the tee: your raves, rants and reactions

Your Game 28% The Style Issue 39% Michael Bamberger 19% Other 14% FOR THE LOVE OF COTTON I really enjoyed your interview with John Ashworth. After wearing 100 percent cotton golf shirts for many years, I’ve become discouraged by the abundance of “performance” wear made from space-aged material. It doesn’t breathe like cotton and absorbs sweat, resulting in odors even after washing. Supima cotton, which is very cool on hot days, is still number one in my wardrobe. More pro shops need Link soul or similar products. TIM HEINIMAN, WERNERSVILLE, PENN. THE SANSABELT REVIVAL I was especially delighted with Michael Bamberger’s article in the February issue](“Vive Les Sansabelts!”) Those slacks were made in my hometown of Michigan City, Indiana, by the Jaymar-Ruby Company. Jaymar was one of the largest manufacturers in Michigan City, employing over 500 people at…

1 min.
universe of the masters

They’re jacketed—but not just in any old blazer. In fact, this is one dining establishment where “jackets required” isn’t a stuffy mandate—it’s the only way to get into the place! In 1952, Ben Hogan initiated the tradition of a pre–Masters tournament gathering of past champions, a roundtable (of sorts) where high-flying golf tales would be told over a big meal and, you can bet, ample drink. The green jacket that Jack Burke Jr. won in 1956 earned him $6,000—and a spot at the head of the table in ’57 (left). We hear that the shrimp cocktail starter was to die for. You can feast on more Champions Dinner stories starting on page 88. Please Pass the Greens Attendees at the 1957 Champions Dinner were (clockwise from bottom right) 1956 champion Jack Burke…

5 min.
halfway home

This Q&A is adapted from a longer conversation with Na on the GOLF.com Podcast. This is your 15th year on Tour—not an insubstantial number at your age. Mark Wilson and I were talking about that on the range. I played two years of pro golf before I got on Tour, so this is my 17th year playing pro golf, and I’m 34. I’ve been a professional golfer for half my life! Where do you feel you are? Are you halfway through this journey? I keep telling people that I hope the Champions Tour [age minimum] goes [down] to 45. I can’t wait to play that Tour. I think it’s great, and it means you had a heck of a PGA Tour career. And it’s not easy. The PGA Tour is getting younger and younger,…