GCSAA member Zach Reineking, superintendent of Erin Hills in Hartford, Wis., talks about the changes made and challenges overcome as he prepares to host the 2011 U.S. Open Amateur Championship in August, and the U.S. Open Championship in 2017.
Built in 2008, this Tom Fazio design is located on a 2,177-acre community with golf, skiing, hiking and mountain biking. GCSAA Class A member Scott Bower, director of greens and grounds at the Sierra Nevada mountain property, discusses the challenges of the short growing season, getting grass to grow on vertical slopes and the community's passion for the game of golf.
Nestled in Martis Valley of the Sierra Mountains in Truckee, Calif., Lahontan Golf Club is a top-notch private club with a philosophy based on preserving the environment. Hear how Kevin Breen, CGCS, approaches the management of the golf course.
Learn about the management practices at Promontory, a development located outside of Park City, Utah, that features the Pete Dye Canyon course and a Jack Nicklaus signature course, Painted Valley.
Superintendent Russ Apple and Pete Dye talk about the challenges of building Dye's latest course, which features drastic elevation changes, phenomenal vistas and unique bunkers. Voted the "Best New Public Course" in the country by Golf Digest.
Dave Davies, CGCS, talks about getting his course ready for a Nationwide event, less than 2 years after opening and discusses his philosophy on blending Penn A-1/A-4/G-6 Bentgrasses.
Thomas Bastis CGCS at California Golf Club, discusses using A1/A4 on his greens during an 18-month renovation.
Mark Wilson, CGCS at Valhalla, describes the process he used to update his putting surfaces with a blend of Bentgrasses in preparation for the Ryder Cup.
Stone Creek Golf Club interseeds Penn A-4 into the greens with great results at an affordable price by just adding one more step into their aerification program.
Superintendent Scott White interseeds Penn A-4 Bentgrass into his greens at Mauh-Nah-Tee-See Country Club in Rockford, IL. His goal is to slowly convert his greens to denser, more disease resistance varieties. “I didn't want to bank my reputation, on a new product that hasn’t been proven in the field,†says Scott White.
