Golf Course Management

OCT 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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front NINE 9 see more @ hope is that the garden will expand so she can add more types of vegetables for diners to enjoy. In any case, Grass plans to give Dunn her space. "This is Summer's baby," Grass says. "I just stay out of her way because I have no talent in gardening or in the kitchen." — Howard Richman, GCM associate editor New book on architects released Pete Grass, CGCS, and chef Summer Dunn have got things "growing on" at their Montana club. Photo courtesy of Doug Hagen V v v Greg Brooking, CGCS, participated last month in the U.S. Senior Amateur championship at Wade-Hampton Golf Club in Cashiers, N.C. Brooking, a 29-year member of GCSAA in charge at Duncan Park Golf Course in Natchez, Miss., advanced by shooting 2-under-par 70 to win a qualifier. 22 GCM October 2013 Montana course fnds room to grow When she is at Hilands Golf Club, being out of bounds is a perfect spot for Summer Dunn. East of the ffth hole at the Billings, Mont., club, in a location far enough away from the playing members, Dunn has something special happening. Even the golfers there seem to approve. Dunn is an executive sous chef whose vegetable garden is producing goods that go into meals in the restaurant at the ninehole course, which was founded in 1923. What they are doing at Hilands Golf Club is something similar to what occurs across the land. Other golf courses — Ridgewood Country Club in Paramus, N.J.; Aspetuck Valley Country Club in Weston, Conn.; and the Country Club of Virginia in Richmond, Va., for example — have vegetable gardens of their own. Dunn consulted with Hilands superintendent Pete Grass, CGCS, who also is a member of the GCSAA Board of Directors, three years ago about the possibility of an herb garden. That conversation resulted in eight raised garden beds that produce patty pan squash, zucchini, chard, sweet peas, lettuce, tomatoes, etc., that are used in a variety of menu items at the restaurant. "It started with just a patch of dirt in an out-of-play area," Dunn tells GCM. "It has been great for our kitchen (which is approximately 400 yards from the garden). We have been able to cut back on produce we have to buy because of it. It just kind of makes sense." In the era of sustainability, which the GCSAA takes seriously, this model seems to ft in perfectly. "Our members, players think it's neat," Grass says. "We're able to make good use of land that normally would be part of our rough. Why not put it into production rather than just turf we mow?" On the evening before this interview, the menu special featured halibut with chard that Dunn picked the previous day. Her Mark Leslie, a longtime golf industry writer and frequent contributor to GCM, has written "Putting a Little Spin on It: The Design's the Thing!," which gleans the best of 25 years of interviews with top architects in the business. "I've been blessed to be able to meet and interview the best golf course designers in the world," Leslie says. "People with the class of Arnold Palmer and Gene Sarazen, the wit of Patty Berg and Jeff Brauer, the downright 'good guyness' of Ben Crenshaw and Jay Morrish, the earthiness and straightforwardness of Bob Cupp and the late Ed Seay, the creative genius of Pete Dye, Jack Nicklaus and, well, scores of their colleagues." Leslie has released his work as an eBook for Kindles and Nooks. His second volume, according to Leslie, "will allow golf course superintendents and other turfgrass experts to tell their side of the industry." New pesticide labels a boost for bee protection The U.S. Environmental Protection Agency has developed new pesticide labels that are designed to offer better protection for bees and other pollinators. The new labels prohibit the use of some neonicotinoid pesticide products where bees are present. The labels feature a bee advisory box and icon with information on routes of exposure and spray drift precautions. The new labels pertain to products containing neonicotinoids, imidacloprid, dinotefuran, clothianidin and thiamethoxam. The EPA is working with pesticide manufacturers to change labels so they meet the Federal Insecticide, Fungicide and Rodenticide Act safety standard. The April 2013 issue of GCM featured a pair of stories on bee populations on golf courses — "Bee the solution," on Page 44 and "Operation Pollinator for golf courses" on Page 100. To read that issue, visit

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