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 0 a 0 0 INTRODUCING "Two in one for the price of one. 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