The weather in July has been good to us. The return of some rain and cooler temperatures has been very beneficial for the turf. At this time we are verticutting the fairways and around the greens. This process consists of using vertical cutting blades set approximately ¼” into the top of the turf.

We have many golf events happening in June.  Popular tournaments such as the Member-Guest, Junior Golf Clincs and more.

April showers bring May flowers, but not this year. As you are aware, we are in the midst of another drought. I notice a lot of home owners have the habit of watering frequently.

Blue Cheese was most likely discovered centuries ago, when cheeses stored in moldy caves became streaked with bluish-green mold. The blue mold in these cheeses is from Penicillium roqueforti or Penicillium glaucum. Initially each of these cheeses were produced in caves in their particular areas, where the mold was naturally present.

Today most blue cheeses are either injected with the mold, as with Roquefort, or the mold is mixed right into the curds, as it is with Gorgonzola. Many of these cheeses are still aged in the original caves where they were developed.

In 1940, a Clemson professor (then Clemson A&M College) recognized the potential of curing blue mold cheese in the Stumphouse Mountain Tunnel.

Alexis Soyer died August 5, 1858, only 49 years old. At the time he was considered the greatest chef in the world.

He was born in Meaux-in-Brie not far from Paris. His older brother Philippe, worked as a chef in a restaurant in Paris, and Alexis got a job there at a very young age. By the time he was seventeen, he had 12 chefs working under him.