Golf

The author and Andrew McDaniel continue their tradition of lunching at Natty Dread beach shack before the KBC Augusta Tournament, a ritual dating back to their first tournament together in 2013, while also recording green speed and firmness measurements and a short video on the pre-tournament Sunday.

A recap of the author’s 2023 golf season spans four rounds across three countries, highlighted by an eagle, three birdies, and a memorable pre-dawn round in Thailand played with a lighted ball.

A business trip to Japan unexpectedly included a round of golf near Mt. Asama, where the author—who hadn’t swung a club in fifteen months—managed to score two birdies despite playing with borrowed clubs and street shoes.

A reunion lunch in Canada with an old friend sparks a nostalgic reflection on their last meeting over coffee in a Shanghai skyscraper 25 years ago, giving the author the perfect excuse to share a cherished photo from that encounter.

A video explanation explores the unique putting characteristics of zoysia grass greens, which Herbert Warren Wind famously described as roughly three times harder to putt than bermudagrass due to its erratic, multi-directional grain growth.

Frequent birdies and a Dalí-inspired philosophy of spontaneity and experimentation have driven an evolution in the author’s celebratory birdie dance, which has been shared less often online simply to avoid seeming perpetually on holiday.

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A golfer reflects on making a remarkable birdie on a hole, describing it as particularly impressive given their struggles over the preceding 14 holes.

Turfgrass scientist Micah Woods appears as a guest on Episode 6 of The Talking Greenkeeper podcast, discussing topics including the MLSN soil nutrient guidelines, clipping volume measurement, the temperature-based turfgrass growth potential, and whether coring and topdressing putting greens is necessary.

A stay at the Onyria Palmares Beach House Hotel in Portugal offered stunning views of the Atlantic, the Lagos coastline, and an adjacent golf course, along with locally inspired dining featuring lamb chops and carob pie.