Wondering why the rough is so tough at Winged Foot Golf Club, home to U.S. Open this year? How tricky have they made the greens? Whether the course, one of the best in America, will handle the tens of thousands following their favorite players? Will the weather impact the course?
Tim Moraghan is the man to ask. As the U.S. Golf Association’s agronomist for championships, Moraghan is probably closer to the conditions in tournament golf play than anyone. Send a question or a comment to Moraghan to the link below. Reuters sports reporter Larry Fine is covering the U.S. Open and expects to meet up with Moraghan on Friday. We’ll post his replies then.
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11 comments so far
Given the potential environmental impact that chemicals can have on wildlife, what do you use (or intentionally not use) to keep the courses pristine?
Do you consider yourself an ally or adversary of the golfer?
Quick, which do you prefer — windmills or castles?
- Posted by Paul DeMartinoHow much does global warming look set to disrupt/affect golf courses? How many different types of grass are used on greens and fairways and how will they fend if winters get warmer/wetter and summers hotter and dryer?
Might a love of golf and the death of courses be the turning point in awakening the ostriches (elephants?) who bury their heads in the bunkers/sand-traps and deny the scientific evidence around global warming?
- Posted by Nic FultonTournaments keep making the courses longer. Is this wise? In the case of Winged Foot, an old course, it seems to me the course’s original character has changed and, with these changes, the challenges of the original design, which I’m guessing would still challenge top-flight golfers. Why fix something that’s not broken?
- Posted by Emily ChurchLike stimpmeters that measure the slickness of the greens, is there any tool that gauges the roll of the green-like fairways for USGA tournament play? Thanks and have a great Open!
- Posted by 11 handicap, but working on itIs there a better solution for eliminating gophers than dynamite?
- Posted by Malcolm T. BlunderbussDo greens’ keepers ever manipulate the slope of the grass at cup level - just around the cup? Or is this just a myth — a TV commercial a while back alluded to this? Is there a standard diameter around the cup that must be level, per USGA tournament rules? Or is it simply up to the course’s/clubs greens’ keepers. Also, do tournament official greens’ keepers come in for the big events and/or any USGA events, or does resp for the greens always remain with the particular club employees?
- Posted by Pete BakelYes, I would like to know the analysis or blend of what you consider the best all purpose granular fertilizer for turf. The best organic and the best chemical to use.
- Posted by JasonWith Tom Meeks’ retirement, who has assumed responsibility for the course setup? Also, did you receive a similar amount of grief as Tom for the US Open at Shinnecock Hills?
- Posted by John HogarthIf you could only be a spectator on one hole in this course, which one would it be and why?
- Posted by GolfieThe severe undulations on the greens were originally built for slower speed puts. Is it fair that they cut the greens so short these days?
- Posted by SteveI bought some land and am putting in a few holes…problem is that I have the hardest clay known to man here in Missouri. With this clay where the heck should I start? Turface? Organic matter? Replace it all? I know that for me one of the joys of seeing a round of PGA golf is seeing the beautifully manucured grounds. I’d like to bring a little taste of that to my backyard. Thanks a million!
- Posted by Matt