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Golf Magazine July/August 2021

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.

United States
EB Golf Media
8 Issues

in this issue

2 min
lessons learned

I TOOK MY FIRST GOLF LESSON as a seventh grader—a weeklong summer “camp” at Yorba Linda (yes, land of Nixon) Country Club, of which our family were not members. I learned stance, some etiquette and not much else. In the 40 years since, however, I’ve had hundreds of game-changing lessons, due mostly to the fact that this July-August 2021 issue of GOLF is (loosely counted) the 300th magazine I’ve helped publish over the past quarter century, to say nothing of the dozen instruction books I’ve authored, coauthored or written for someone else. As you might imagine, my mind pulses with swing thoughts every time I step over a shot. Having worked with most teachers of note—all of whom have been more than eager to share their insights on how to…

2 min
a shore bet

My wife and I are on a quest to play a round of golf in all 50 states. So far, 34 down and 16 to go! We were pleased to discover in the May issue that some of the courses we’ve played made GOLF’s new Top 100 Courses You Can Play list—and some your team may have overlooked. On a trip to Chicago a couple of years back, we played Cog Hill No. 3 (No. 4’s less famous sister, but no less fantastic), the Warren Course at Notre Dame (No. 70 on your list) while they were preparing for the 2019 Senior Open, then teed it up at Jack Nicklaus’ Harbor Shores in Benton Harbor, Mich. While the Warren Course was challenging (lots of trees!), Harbor Shores was incredible: scenic…

1 min
kjus ike shorts

Now that summer is officially here (invoking its own 90-degree rule), beating the heat becomes just as important as beating Old Man Par. The fix? Add a pair of KJUS Ikes to your closet. These handsome shorts are made from a high-quality, comfortable stretch fabric and come in a wide array of colors. The real kicker is their water-repellent finish, intended to protect against the dirt and stains you’re bound to pick up during your round (or later at lunch). ($129; kjus.com) From the bottom to the top, find all your summer apparel and more at proshop.golf.com…

1 min

Royal Welcome IT’S BEEN A WHILE, HASN’T IT? The only golf lover not knackered by the two-year wait between Open Championships might be Irishman Shane Lowry (p. 72). You’ll know him by the beard—and by the Claret Jug he’s been cradling since his 2019 win at Portrush. He’ll defend at historic Royal St. George’s (p. 62) on July 15. Tee, anyone? 450 In millions, the shots taken with clubs equipped with Arccos data sensors. It’s really instructive stuff—like so much more in our 2021 Instruction special. p. 77 “The flow of golf as a global game ran through Sandwich, starting in 1894₀ [and] the Open at St. George’s.”…

6 min
this golfing life

GOLF UNFOLDS ON A CONTINUUM. The game’s teachers, coaches and players all hand down their experiences, one generation to the next. In the late 1970s, Cathy Hanlon was the only girl on the otherwise all-boys golf team at Palos Verdes High, in the horse country of Los Angeles County. Her coach was her English teacher, Mr. Wilton. Bob Wilton wasn’t a scratch player or anything like it, but he knew how to make the kids feel good about themselves. Go Sea Kings—you’re all special. Later, at SMU in Dallas, Cathy’s coach was Earl Stewart, who once beat Arnold down the stretch to win a Tour event. Coach Stewart was terse and intense. He was Mr. Wilton’s opposite. But he made Cathy a better player too. He took his cues not from…

1 min
breakfast of champions

THERE’S PERHAPS NO better place to dig in to a traditional English breakfast than at Royal St. George’s—site of this month’s Open Championship in Sandwich, England. “Many of us drive to the club from a distance—London and beyond,” club captain Tim Dickson said via e-mail. “So the mouthwatering prospect of a ‘full English’ keeps us going on the journey.” The highly anticipated buffet-style spread includes sausages, “rashers” (thick cuts of bacon), baked beans, tomatoes, mushrooms, black pudding (a regional type of blood sausage) and eggs available any way you like them. There’s also fried bread, a much-loved delicacy that is not simply buttered, but literally deep-fried. “A lot of the members say their wives won’t allow them to eat it at home,” laughs George Chadwick, Royal St. George’s head chef of 17 years.…