The fourth Major of the Season…really?

By now, every golfer has formed an opinion on the 2010 PGA Championship at Whistling Straits. Doubtless the Championship Committees ofthe other three Major Championships gave a knowing nod to each other and recognized the sheer folly of the PGA’s decision in 2004 to designate bunkers as just that (which continued through to this event), even if the Smth family were sitting in (a bunker) having a picnic. Their efforts at explaining same were commendable and Dustin Johnson took the outcome as a gentleman. Ultimately he is responsible and did not shirk from that fact.  This article from today’s L.A. Times absolutely nails the issues (another principal one being the walking referee with the group being MIA when Johnson most needed him) in so many ways. It was a great event that sadly will be remembered for an amateur mistake by a Professional organization.
 

About the Author: Gordon Dalgleish is the Co-Founding Director of PerryGolf, the leading provider of international golf vacations. You can find him on Google+

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Hard & fast, part of the fun of golf

Jim Hyler, the President of the USGA is a strong proponent of cutting back on some of the manicuring of golf courses, controlling costs and playing a more hard, fast & running game. The following article by Bob Fagan is an interesting look at how we are, where we are;


Perfect Green Is Not Perfect Golf!

TAP imageI love the color green and all the implications that the word has for golf.  Indeed, the term “greenkeeper” originally meant “keeper of the green”.  (Notice, greenkeeper does not have an “s” in it.)  The climate of the British Isles is full of rainfall and hence the color green makes perfectly good sense as to the natural conditions one discovers on their courses.

Here, in America, … Read more


 

About the Author: Gordon Dalgleish is the Co-Founding Director of PerryGolf, the leading provider of international golf vacations. You can find him on Google+

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The Highlands of Scotland…some great golf

Jim Frank, the well traveled golf writer visits some of the links in the Highlands of Scotland, which can be so different from their more famous sisters to the south;


My Heart’s in The Highlands

TAP imageThe wild weather at St. Andrews during the Open Championship didn’t surprise me as I’d just returned from a week in Scotland where I faced my own share of wind, rain, sun, clouds, and nearly every other condition Mother Nature can throw at traveling golfers.

And like the Open at the Old Course, it was great stuff.

I did spend some time in St. Andrews before the … Read more


 

About the Author: Gordon Dalgleish is the Co-Founding Director of PerryGolf, the leading provider of international golf vacations. You can find him on

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A simpler life…with golf

An article in Sunday’s New York Times was forwarded to me by several people given that at one stage it stated;

“Thomas DeLeire, an associate professor of public affairs, population, health and economics at the University of Wisconsin in Madison, recently published research examining nine major categories of consumption. He discovered that the only category to be positively related to happiness was leisure: vacations, entertainment, sports and equipment like golf clubs and fishing poles.”

As we all know, golf is a unique sport in that it also delivers an unusually high level of camaraderie for the participants. I am sure we are not the only ones in the travel industry who hope that the New York Times  is correct!

About the Author: Gordon Dalgleish is the Co-Founding Director of PerryGolf, the leading provider of international golf vacations. You can find him on Google+

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Full English Breakfast Sir?

Full English Breakfast
Full English Breakfast

Ever wondered what the difference is in the full breakfast as you travel around the countries that make up the UK?  Eggs and bacon will be included everywhere, but what accompanies them may differ.

In England you can expect to find sausages, grilled tomatoes and mushrooms and may be offered black pudding, baked beans and fried bread.   Breakfast tea is usually stronger than most other varieties and toast and marmalade will be on the table.

In Scotland, porridge made from oatmeal is considered a must and can be eaten with cream and either salt or something sweet such as honey.  The bacon and eggs may be accompanied by a flat sausage (know as lorne) rather than links sausages.  There will be grilled tomatoes and mushrooms and probably black pudding, fruit pudding and haggis.  Oatcakes are often offered and are a savoury, slightly salty biscuit.

Ireland is famous for its delicious soda bread and this will be on the table at breakfast too.  Irish breakfast can also include a white pudding.  In Northern Ireland, the Ulster breakfast is usually a full English plus soda bread.  Wales has it’s own variety of bread made from seaweed – laver or lava bread – give it a try!

By Yvonne Shaw.  Yvonne has been with PerryGolf for over 10 years and is a member of our admin team

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