Kudos to Chris Lydgate and the Reed magazine staff. Under his editorial leadership, Reed magazine has continually improved, and I think the March issue is the best one yet. The writing and production are first rate, and I particularly liked that the entire issue was focused on people—not just topics. The Pucci article was illuminating, the fire-belly toad article informative, and Sartre’s cookbook hilarious. I can’t wait to try some of those recipes. Keep up the good work.
—Greg Clarke ’88
Editor's Note: Thanks, Greg, (the check’s in the mail). We’re grateful for this hard-earned praise!
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