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.
BY JIM SKORULSKI, FRED “DERF” SOLLER, PAT GROSS, DAVID OATIS, CHARLES “BUD” WHITE, AND STAN ZONTEK
This article is reprinted from the August 2012 Volume 50(16) of the USGA Green Section Record. Copyright United States Golf Association. All rights reserved.

In an effort to increase our BC Pesticide Applicator Certificate continuing education credit opportunities, the WCTA is encouraging suppliers of all kinds to consider putting on your own seminars.
By Trevor Smith
Adapted from Golf Canada Press Release 08/22/2012
By Robert Freeman - Chilliwack Progress