Selling food and interviewing for Jobs

Well it has been two months since my last post and a lot has changed...

First, of all I am singing in the Hymns of Thanksgiving with my dad.

Second, I am becoming a proficient salesman in the food storage industry.

Third, I got a few scholarships for college.

Fourth, I have had two interviews with the Northern California Golf Association for a position in a superintendent training porgram. The interview was for a position at Cypress Point in Monterey California. Cypress Point is rated as the fourth best course in the United States by Golf Digest.

Now that you know what is going on, I will put up some pictures of my adventures.

This last picture I took tonight at Grandma's House. She was hosting the Daughters of the Utah Pioneers get together at her house. She broke out the "fine" china and nice silverware for the gathering. She also made some delicious pumpkin cheesecake... I had a piece, but I used a normal plate and normal fork.

Monthly Update:

Well it has been about 1.5 months since my last post, and since my dad told me to update the blog, i will.

There has not been too much going on lately. The high points have been traveling to Columbia, SC to see a football game, Lisa and Ryan, and watching the bYu game.

Here are some pictures from work. The quality is poor, because I took the pictures with my cell phone. Below each picture is a description of what is shown.

This is a picture of the 5th green. We lost about 45% of the turf on the green due to the bacterial wilt. About 2 weeks ago we aerified the greens, the dimple tined them, then seeded them, then topdressed them, then seeded them again, then sliced them with a sand pro, and finally we fertilized the greens and started to apply large amounts of water... 3 minutes per sprinkler each hour.

This photo show how bad the 13th green is. This picture was taken about one week after the seeding process.
This photo was taken the night of the first mowing of the recently seeded greens. The picture was taken to show what is suspected to be the bacterial wilt still active on the greens. There are areas like this on several greens. We had the tedious seeding process, but we DID NOT do anything to take care of or kill the bacteria in the soil. Hopefully the greens grow in and survive until the tournament next year.
My roommate Chris, he was really excited to be mowing the greens again at night. We stopped mowing them for about 2 weeks while they were growing in. This was the first cut on the 7th green.

This is the first cut on the 1st green. I mowed this green for the first time at .240".

This is the wet spot I mowed yesterday and received a "double bogey" for my damage. The worst spot is in the bottom of the photo and it is of green sand we threw out to cover the "sludge" that rose to the surface because I mowed over the area.

One Tough Decision

I had recently applied for a job at TPC Summerlin, in west Las Vegas. I got a call on saturday afternoon for an interview. During the interview I was told how they had narrowed the candidates to two people. They were including me and enlarging it to three people.
The job sounded great, the pay was great, the course was great, the boss was great, but the schedule was not great. I would work from Thursday to Monday every week....8 hours on Saturday and 8 hours on Sunday. I tried to get every other weekend off or get the Sunday Shift shortened, but no luck.
So I researched church schedules in the area and found a single's ward that met at 1:30, I thought this would work out great. I was later offered the position and verbally accepted. After accepting the position, someting did not feel right. I thought about missing church, or only making it to part of church each Sunday and decided I needed to practice what I had been taught all my life. I decided to decline the job. I now feel good about this decision.

Acidiovorax catalina...aka Bacterial Wilt...

We have been dealing with an extremely rare case of bacterial wilt on our greens. I remember when we first started seeing symptoms of the problem. It was around the time we thought our applications of primo were wearing off and the plant was exhibiting vigorous growth as the chemical degraded. Primo is a plant growth regulator that slows vertical plant growth. We have had professors from Michigan State, Clemson, and NC State (possibly other schools as well) visit. We have had visits from Paul Latshaw Sr. (he is a very prominent superintendent). We have sent samples to Rutgers, Michigan State, and Colorado State; all coming back confirming that it is a bacterial wilt problem. The only downside is no one has any proven recommendations as to what we can do to solve the problem.

You can see the turf elongating in this photo, this was the very early stages of the problem

So basically we have been mowing the greens every other night to reduce mowing stress. We have raised the height of cut from .110" during the tournament with green speeds near 12.5', to .125" after the tournament with green speeds near 10.5' to .145" with green speeds near 9.0' and now we have just raised the height from .150" to .155" with green speeds near 7.0'. Along with our mowing at night and frequent syringing, we have been spraying the greens with different experimental chemicals. We have different test plots on nearly every green. We have done so many sprays with different products, I do not even know what has worked and what has not.
Here is one of the test plots on the chipping green

What the bacteria does: The bacteria lives inside the plant. It is thought to enter the plant when the blade is cut with a mower. When inspected under a microscope, the bacteria streams out of the xylem with like a "fire hose". The bacteria causes the plant to elongate. We would then mow the elongated plant causing the plant to be scalped. The scalped turf would be put under increased stress causing root reserves to be spent to aid turf recovery. Currently we have very short roots. There are areas on the edges of the greens where the mower has caused severe scalping. In these areas turf has been lost and the areas are filling in with algae and the bermuda grass is intruding. I have read on the internet, the problem will persist until day temperatures return to mid 70's.

"Rod Shaped" bacteria fill the veins in the plant

"Rod Shaped" bacteria exiting the plant

The plant is etiolated- thinning and elongating
You can see how the turf is elongated in this photo

Bermuda intrusion on the edge of the green

You can see how the turf is deteriorating here in the clean-up pass on the green

The best solution to the problem would be to rebuild the greens. The soil needs to be replaced, becasue we think it is a soil-bourne problem-simply re-sodding the areas would not help. I think we will try to continue to overseed the greens to get more bentgrass to grow. I would like to see the greens next spring to see what they do to get them in shape for the tournament.

We tried to plug the bad areas out of the green, but the bacteria infected the plugs and killed them rather quickly

Hot and Humid... This place never lets up

Working on the golf course has been very interesting lately. We have a rare bacterial infection in the greens. It forms inside the veins of the plant and causes the leaves to thin and elongate. The elongated leaves then turn chlorotic (yellow) and shortly after die. The dying leaves result in weak, thin turf. Symptoms can be observed on every green, but the 4th, 8th, 10th, and 13th appear to be the worst greens. Friday night I had to go in and turn on the fans and was able to take a few pictures of the tenth green.

The thin turf is being invaded by algal growth. This is not just happening in the bacteria infested areas but also in old ballmarks. I think that the problem is caused by the amount of water we put on the greens. To cool the greens we apply small quantities of water, called syringing. We due this when soil temperatures reach a certain level to prevent the turf from becoming overly stressed. During the heat wave we have been experiencing, the greens have been syringed 2 to 3 times a day and watered at night. I also believe we are not using high quality irrigation water. The water has a horrible smell. It almost smells like it is coming from a swamp.

The heat, humidity, and the quantity of water being applied to the course is making for interesting playing conditions.

Happy Father's Day Dad

Dad I just wanted you to know that I love you and was thinking about you today. I am glad you called last night, because We haven't been able to talk today. Again I love you and can't wait to see you again!

Sleepless in Seattle?

Well I will not be sleepless in seattle. I got an email yesterday informing me that I was high on the list, but they went with an inside hire!

Greetings

Well life in Charlotte has been pretty ho-hum. We finished scalping out the course this week and have been going around re-spraying any areas that we missed to remove the ryegrass. Next week we will be starting the aerification process. I am not sure how much we will do, or how long it will take, but we are closed Tuesday and Wednesday to get the process started.
We had a huge thunderstorm last night. There was a bolt of lightning that appeared about 15 feet from our back door. It was bright and loud. We received about 1.5 inches of rain with the storm. The weather has been really nice we wake up to mid 60's and it gets up to mid 80's in the afternoon. I am not sure how humid it gets, % wise, but I have never sweated so much in my life.
Overall life is good. I had a meeting with the boss yesterday about our intern project and he actually told me that I was doing a good job!!! It was amazing. It was the first REAL feedback I have received from him all summer. It is always good to know that you are doing what is right and to be appreciated!

Seattle?

I had a job interview for a position in Seattle, Washington. It is for a 2nd Assistant position. I am not sure how great I was on the phone, but I think I answered all their questions to their liking and to the best of my ability. I will know by the end of next week if I go the job or not.
The course is a 36 hole facility and I would be overseeing the maintenance of the practice area, short game area, 18 hole putting course, and the clubhouse grounds. It seems like a great opportunity.
The name of the course is the Golf Club at Newcastle. Feel free to google it


still no word from vegas, hopefully I will interview with them soon as well

Tournament Photos

Here are the promised pictures...

Phil Mickelson on the 17th, Rory McLlroy was putting on the 18th
17 and 18 from across the pond

5th hole

17th Green from the tv tower

All the mower set up in the morning ready to go. We arrived each morning at 3 and work started at 5

12th hole

Fairway units on the 15th

Restraun/Bar built on the 8th hole

Mowing 2nd green at 5 am

Fairway units on the 18th hole. (I am right of center)

Spraying the nursery green

5th hole

4th Hole