Golf Course Management

SEP 2013

Golf Course Management magazine is dedicated to advancing the golf course superintendent profession and helping GCSAA members achieve career success.

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Page 103 of 117

PHOTO quiz answers John Mascaro President of Turf-Tec International PROBLEM A These two parallel lines are each 2 inches wide, about 3 inches apart and cross several fairways and roughs. The lines were visible at various locations throughout the golf course and were discovered after the snow on the course melted in late April. The lines were created by cross-country skiers using the same tracks every time they traversed the course. The superintendent reported that two couples regularly ski on the course, so they installed snow fencing around the greens to keep the skiers off. The brown areas on the fairways and roughs were so pronounced this year that the superintendent reported that he could follow their entire track around the course. The superintendent assumes that their skis created ice that suffocated the turf in their tracks, causing these brown areas. In the past, the course has not restricted skiers, but they will in the future. The golf course crew aerated all the fairways and made an extra pass over the areas with the ski tracks. Verticutting followed, and the worst areas were seeded. Most areas had healed over by the latter part of May. Photo submitted by Geoff Jordan, the superintendent at Pine City (Minn.) Country Club and a 10-year member of GCSAA. PROBLEM B When Jeff Donahoe took over as the superintendent at Sycamore Golf Club, located in northern Illinois, he was warned about fooding issues, but dismissed the warning. Fifteen years and at least 15 foods later, he has accepted foods as an annual event. Through the years, Donahoe has seen foods leave picnic tables, tires, tons of mud and a multitude of dead animals and plant debris ranging from cornstalks to tree-size branches. It was this last food that surprised him and his staff most. When the waters receded, there was a haystack-shaped pile of cornstalks, sticks and mud neatly left behind. Because the ground was still saturated from the food, the pile had to be removed manually. A crew of four armed with pitchforks and scoop shovels had to load two separate turf utility vehicles six times. Photo submitted by Steve Tritt, the assistant superintendent at Sycamore (Ill.) Golf Club and a 10-year GCSAA member. Jeff Donahoe, the GCSAA Class A superintendent, is an 18-year member of the association. If you would like to submit a photograph for John Mascaro's Photo Quiz, please send it to: John Mascaro, 1471 Capital Circle NW, Suite #13, Tallahassee, FL 32303, or e-mail to Presented in partnership with Jacobsen 100 GCM September 2013 If your photograph is selected, you will receive full credit. All photos submitted will become property of GCM and GCSAA.

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