Senior Colton Pouncy Selected for National Sports Journalism Institute

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He Will Serve an 8-Week Paid Summer Internship at The Tennessean

By Yue Tang

Columbia, Mo. (Jan 26, 2017) — Missouri School of Journalism senior Colton Pouncy is one of 12 students from across the country to be chosen for the 2017 Sports Journalism Institute (SJI).

Colton Pouncy

Colton Pouncy

SJI is a nine-week training and internship program for college students interested in sports journalism careers. The institute is designed to attract talented students to journalism through opportunities in sports reporting and editing, and to enhance racial and gender diversity in sports departments nationwide. Candidates are selected on the basis of academic achievement, demonstrated interest in sports journalism as a career and excellence on the required essay.

The four women and eight men will be in residence at the Missouri School of Journalism from May 26 to June 3, followed by an eight-week paid internship in sports media. The work experience that awaits them is as diverse as the class. ESPN, Houston Chronicle, Kansas City Star, Salt Lake Tribune and MLB.com are just a few of the destinations. Pouncy will intern with The Tennessean, the principal daily newspaper in Nashville.

A Print and Digital News student, Pouncy is studying sports journalism. During his time as a reporter for the Columbia Missourian, he has traveled to various SEC schools to cover University of Missouri football games as a beat writer. Other MU sports Pouncy has covered are wrestling, softball, gymnastics, tennis, swimming and diving. He has also covered high school sports in Columbia.

Pouncy, originally from Chicago, is a member of the National Association of Black Journalists student chapter. He is also pursuing a minor is sociology.

“I’d like to thank Greg Bowers, Tom Warhover and so many others at the Missourian who’ve helped me grow as a writer over the past year,” Pouncy said. “SJI is a great program that has produced a lot of talented sports journalists. I really appreciate the opportunity, and I can’t wait to get started this summer.”

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