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March 11, 1982 - Image 10

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Publication:
The Michigan Daily, 1982-03-11

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ge 10-Thursday, March 11,1982-The MichiganDaily
BRANDSTA TTER MAKES JUMP TO MEDIA
Ex 'M' gridder a hit on the tube

By STEVEN R. KAMEN
Jim Brandstatter, an alumnus of Bo Schem-
bechler's initial years at Michigan (1969-1971), took
his persistence, hard-work, attitude, and discipline
from the gridiron and channeled it into a successful
media career. Presently, Brandstatter is at WDIV in
DIetroit working as a reporter, newscaster and
executive producer.
FAs a professional football player, one might say
that his career was limited. After his senior year at
lItichigan, Brandstatter was invited to the New
England Patriot camp for a try-out. However,
academics had completely filled his schedule and
training became difficult toward the end of his senior
3ear. Consequently, Brandstatter's New England
try-out was unsuccessful.
: NEVERTHELESS, Brandstatter had no regrets
about going into the media business. "In the long run,
things really worked out better for me. As far as
Being a pro ball player I really wasn't ready to fully
sacrifice my body. If I would have lasted two years I
would have been lucky."
After just five years in the television media
iusiness, Brandstatter started to work for a major
television station (WDIV). "I try not to think of
miyself as a jock who all of a sudden became a com-
rhentator. I think of myself as a broadcaster first and
rpy past career as an athlete second-much as people
like Merlin Olsen and John Brodie have really proven
themselves in the broadcasting business."
THE NOTORIETY which Brandstatter enjoys
today came from the persistence he showed from the
onset. He began his career with Saginaw TV (UHF
channel 25). Within a short period of time he went on

to WILX channel 10 in Jackson, Michigan. Finally,
within five years from the beginning of his career,
Brandstatter began to work for WDIV in Detroit.
Throughout his media career, Brandstatter never
lost his loyalty and attachment to Michigan. "You
never lose your attachment toward the program. It is
a common tie that I have with so many people and I'll
never lose that tie-when I interview former team-
mates like Reggie McKenzie, Dan Dierdorf, and

"WHAT I LEARNED from him as a broadcaster
was invaluable. First, having great enthusiasm and
love for the job-secondly, preparation. His
preparation was unbelievable. He knew Michigan
football inside and out and yet before each game he
worked unbelievable hours in preparation. For a
young broadcaster these are great lessons."
There is no question that Brandstatter's playing at
Michigan has helped in boosting his broadcasting
career. "Michigan gave me credibility. People did
not question whether I knew what I was talking
about," said Brandstatter.
Moreover, risk-taking was a crucial factor in
Brandstatter's success. His transition from WILX
Jackson to Detroit was a big move. After sending
several Detroit stations hundreds of reels of tape,
Brandstatter was offered a job, despite the fact that
many of his colleagues claimed he was making a
mistake.
YET BRANDSTATTER went on and now his risks
have paid off many fold. "Everybody said that at
Detroit I would be lost in the shuffle. This was my
career and I had to take the chance and see-I had
worked so hard."
Brandstatter's career now continues to blossom
and he is not idly resting in his position at WDIV.
"Some people are satisfied only appearing
everyday on the six and eleven o'clock news. But that
involves reporting this and that had happened or
what will happen. I eventually want to do my sports
reporting play-by-play live. It's there that one must
use all his experience and talent to relate his exper-
tise in order to help the viewer. You use your greatest
powers of speech and communication."

0
S
6

Randy Logan we still share that tie and we think of
each other as teammates."
On the subjects of broadcasting and loyalty, Bran-
dstatter commented on the career of the late Bob
Ufer. "When I was a player, all of us thought that this
was just a crazy, a really crazy guy. But after a few
years in the Michigan football program I and many of
us realized that he really cared about Michigan foot-
ball. His entire heart and soul was dedicated to
Michigan football."

bpr m n orman on,,
USING THE DRIVE that made him a successful athlete under Bo Schem-
bechler, former Michigan gridder Jim Brandstatter now works as a reporter
for Detroit television station WDIV (Channel 4).

6

featuring

Food for

Thought

The
Pretzel Bell

I

The Pretzel Bell restaurant has up-
held a tradition of fine food and at-
mosphere in Ann Arbor since 1934.
Tradition is what the Pretzel Bell is all
about. It is a veritable museum of
campus life at the university-a
legacy preserved for those who share
the Pretzel Bell.
Over 500 rare individual and team
photos, and memorabilia, dating
back to 1893, grace the walls of the
dining room. The grand mahogany
bar that once stood in Joe Parker's
college saloon on Main Street in the
"nineties" stands proudly in the Pret-
zel Bell today.
The original tin ceiling is adorned
with a collection of over 65 antique
tiffany lamps and tables carved by
Michigan students at the "Orient," a
student gathering place around the
turn of the century. The warm, infor-
mal atmosphere successfully preser-
ves the college spirit that the U of M is
famous for.
In the dining room, the Pretzel Bell
has upheld a reputation of excellence
that one would expect from .g
restaurant which has served Ann Ar-
bor for nearly 50 years. The focus of
the Pretzel Bell is on quality foods,
with a dining emphasis on
graciousness rather than formality.
The Pretzel Bell dinner menu features
a wide variety of well-known
favorites including seafood, beef,
lamb, and chicken. All dinners in-
clude the Garden of Earthly Delights

salad bar, potato, and the Pretzel
Bell's famous steaming hot Russian
Rye Bread.
Unbeatable "all you can eat"
specials are offered nightly. This in-
cludes Barbecued Beef Ribs or Fried
Chicken on Sunday, Snow Crab Legs
on Monday and Tuesday, Steamed
Shrimp on Wednesday, and Fried Fish
or Breaded Clam Strips on Thursday.
The P-Bell salad bar is one of the
most lavish in Michigan. With a choice
of over 30 garnishes and dressings,
there is something to please
everyone.
Lunch is a relaxed and simple affair
served cafeteria style. Featured is a
70 lb. Beef Round carved to order
along with ten delicious homemade
soups. The New England Clam
Chowder is nationally famous and has
been keeping the same customers
coming back for over forty years. Deli
sandwiches, knackwurst, and the
salad bar make the Pretzel Bell a
good choice for lunch.
While best known for gracious
dining, the Pretzel Esell also offers a
comfortable gathering place in its
bar, the "Captain's Room." Relax
amidst portraits of the captains of
Michigan's football team, dating back
to 1900, and enjoy the lowest priced
happy hour on campus. The Captain's
Room is a great alternative to the
hectic pace of university life.

Whether you go for the food or the
unique atmosphere, experiencing the
Pretzel Bell is a definite requirement
for graduation from the University of
Michigan.
Lunch hours are from 11-4 Monday
through Saturday; dinner hours are
from 5-10. On Sunday the dinner
menu is offered from 12-9. The Cap-
tain's Room is open fronT 4-12 with
live entertainment, featuring the RFD
Boys until 2 am on Friday and Satur-
day. The Pretzel Bell is located on the
corner of Liberty and Fourth.

11

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INTRODUCING
"Two in one for the
price of one.
HAPPY HOUR Mon-Fri-4:30-6:00
Starts Monday March 15th
sto A4CfCAP

For a Course in Fine Dining
Read the Restaurant Page
Each Thursday

11

~G1
Mude
314 S. Fourth Ave.
662-8485

IT ITS BEST

State at I-94
665-5626

Real
Seafood
CO.
341 S. Main
769-5960

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