MEIJER LPGA CLASSIC

June 16, 2022

Stacy Lewis

Blythefield Country Club

Press Conference

Q. Here with Stacy Lewis after her first round at Meijer LPGA Classic for Simply Give. Can you just tell me some of the highlights of the round today? What was going so well for you?

STACY LEWIS: No bogeys. No bogeys, five birdies. Was really solid. I had probably three or four putts lip out too, so could have been a lot better.

But was just really easy and hit a ton of greens.

Q. Do you like it when golf feels easy?

STACY LEWIS: Yes. I've been looking for easy golf for a while now, so it was nice to see some of the things I've been working on kind of coming together a little bit.

Q. What are some of those things that you've been working on?

STACY LEWIS: Everything: Ball striking, driver, golf swing to chipping to putting. It's kind of been a little bit of everything. I felt things were a little bit closer last week, and just shored a few things up and it's been good.

Q. I saw Andrea Lee had a good round. How was it playing with her, potential Solheim player?

STACY LEWIS: Yeah, and Crissy, too.

Q. Yeah.

STACY LEWIS: Andrea is a great putter. Gets me excited because that's something I think our team has been missing.

So it was great to watch her play. I mean, she has really good demeanor out there, plays quick, and is decisive. Her round could have been with a little bit better finish, too.

Q. What were some of the challenges out there on the course today?

STACY LEWIS: The wind picked up a little bit as the day went on. It was just quite a bit softer. Had some rain last night, so just had to adjust to how the ball was reacting into the greens; we did a good job of that.

Q. Yeah. You've played in this tournament a lot, right?

STACY LEWIS: Right.

Q. Tell me some of the reasons you want to play here. What do you like so much about this?

STACY LEWIS: Gosh, I mean, it's a Thursday and look at all the people out here. It's so well-supported. I love all the extra events they have going on this week. All the food, the food events specifically.

But this golf course seems to get better every year, too. You can tell they're making an investment and want it great for us when we get here, and it is. The rough is up this year and so we're trying to avoid it at all costs.