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| Web URL(s): | https://gsr.lib.msu.edu/article/skorulski-food-8-3-12.pdf
Last checked: 07/19/2012
Requires: PDF Reader |
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| Publication Type:
| Professional |
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| Author(s): | Skorulski, Jim;
Soller, Fred "Derf";
Gross, Pat;
Oatis, David;
White, Charles;
Zontek, Stan |
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| Author Affiliation: | Skorulski: Senior Agronomist, Northeast Region; Gross: Director, Southwest Region, Green Section; Soller: Agronomist, Northwest Region; Oatis: Director, Northeast Region; White: Director, Mid-Continent Region; Zontek: Director, Mid-Atlantic Region, Green Section |
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| Title: | Food for golf: Locally grown takes on a new meaning at several golf courses where gardens have become a means to provide home-grown vegetables and fruits for members and staff |
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| Source: | USGA Green Section Record. Vol. 50, No. 16, August 3 2012, p. 1-3. |
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| Publishing Information: | Far Hills, New Jersey: United States Golf Association, Green Section |
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| # of Pages: | 3 |
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| Keywords: | TIC Keywords: Course profile; Cultural methods; Golf courses in the community; Vegetable gardens
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| Facility Names: | Aspectuck Valley Country Club, in Weston, Connecticut; Ridgewood Country Club, in Paramus, New Jersey; Country Club of Virginia, in Richmond, Virginia |
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| Abstract/Contents: | Overviews three golf courses in Connecticut, New Jersey, and Virginia which developed "productive organic gardens that provide fresh fruits and vegetables along with other interesting by-products." Highlights Aspetuck Valley Country Club in Weston, Connecticut, Ridgewood Country Club in Paramus, New Jersey, and Country Club of Virginia in Richmond, Virginia and their planting and maintenance of their club's gardens. Details that "all associated with the gardens have been overwhelmed with the support received from the membership and staff...all could also envision the concept growing even further in the future to produce an even wider array of vegetables and possibly expand into orchard fruits, nuts, eggs, and meat, where a site permits." |
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| Language: | English |
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| References: | 0 |
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| Note: | Reprint appears in The Turf Line News, Vol. 233 June/July 2013, p. 14, 16
Pictures, color |
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| ASA/CSSA/SSSA Citation (Crop Science-Like - may be incomplete):
Skorulski, J., F. Soller, P. Gross, D. Oatis, C. White, and S. Zontek. 2012. Food for golf: Locally grown takes on a new meaning at several golf courses where gardens have become a means to provide home-grown vegetables and fruits for members and staff. USGA Green Sec. Rec. 50(16):p. 1-3. |
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| Web URL(s):
https://gsr.lib.msu.edu/article/skorulski-food-8-3-12.pdf
Last checked: 07/19/2012
Requires: PDF Reader |
| 
MSU catalog number: b2200469a |
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