ARLINGTON, Texas\u00a0\u2014\u00a0UTA Athletics continues its\u00a0‘Dining with Donors’\u00a0series with episode two featuring Former UTA Professor Emeritus Jim\u00a0C Quick\u00a0and his wife, Sheri, have been strong supporters of Maverick Athletics through their commitment to student-athlete success.\u00a0<\/p>\n
A retired U.S. Air Force colonel, Quick served as the John and Judy Goolsby\u2013Jacqualyn A. Fouse Endowed Chair in UTA’s Goolsby Leadership Academy and was a Distinguished Teaching Professor in the College of Business.\u00a0<\/p>\n
Throughout his academic career,\u00a0he earned numerous honors, including the Regents’ Outstanding Teacher Award and the Professor of the Year Medallion from Beta Gamma Sigma.\u00a0<\/p>\n
The Quicks have made significant gifts to UTA Athletics to help provide resources for student-athletes, including tuition assistance, tutoring, nutrition, and equipment. Quick has said he believes athletics is an important marker of a nationally recognized university and views supporting student-athletes as an investment in the continued success of UTA.\u00a0<\/p>\n
Episode two was filmed at Division Street Dinner, a staple for breakfast & brunch in Arlington, and provides an opportunity for fans and supporters to learn more about Quick’s connection to UTA and his support for Maverick Athletics.\u00a0<\/p>\n
The second episode of “Dining with Donors” is available below and on UTA Athletics digital and social media platforms.<\/p>\n
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ARLINGTON, Texas\u00a0\u2014\u00a0UTA Athletics continues its\u00a0‘Dining with Donors’\u00a0series with episode two featuring Former UTA Professor Emeritus Jim\u00a0C Quick\u00a0and his wife, Sheri, have been strong supporters of Maverick Athletics through their commitment to student-athlete success.\u00a0 A retired U.S. Air Force colonel, Quick served as the John and Judy Goolsby\u2013Jacqualyn A. Fouse Endowed Chair in UTA’s Goolsby Leadership<\/p>\n","protected":false},"author":2,"featured_media":45168,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[176,221],"class_list":["post-45167","post","type-post","status-publish","format-standard","has-post-thumbnail","category-texas","tag-texas","tag-texas-dining"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dc\/117396119463258592","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/45167","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/comments?post=45167"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/posts\/45167\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media\/45168"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/media?parent=45167"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/categories?post=45167"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/us\/wp-json\/wp\/v2\/tags?post=45167"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}