Despite favorable weather and abundant flowers, the Eleventh Hole honeybees had only a so-so year.
 
The success of a beehive depends on several factors – the most important being the existence and vitality of the resident queen.  In our case, this past summer started off with queens in all three hives (sometimes the queen dies over the winter), but all three were old and no longer laying the 2,000 plus eggs daily that lead to good honey production.  Even when her pattern of egg laying becomes spotty and the hive population is dwindling, it’s easy to put off pinching (killing) the queen.  Eventually the worker bees will replace her through a process called “supersedure”, but often by then the hive is weak and barely able to make honey for their next winter, let alone providing a surplus for the beekeeper. 

So, by August it was clear we had to replace all three queens.  The bees were not going to do it for us and, with winter coming, it was imperative that the queen build up a supply of young, winter bees that could keep the hive, and particularly the queen, warm through the winter.

Finding a queen in order to “pinch” her can be easy or arduous.  Because she resembles her offspring in most ways, she can easily hide among the many thousand bees that remain in the hive.  To make her easier to identify, beekeepers who raise queens mark the queen with a spot of color on her back.  For some months this works, but often the color wears off before it is needed.  That was the case with all three of our queens.  But we finally found and were ready to replace the queens with young, vibrant Carniolan queens from Wetlands Apiary in Brockton. 

The act of physically replacing a queen is another interesting part of beekeeping.  The hive is very territorial and won’t accept a new queen unless they know they are queenless.  They figure this out when they can no longer sense their queen’s pheromones in the hive.  But still bees can be suspicious of a new queen, and, if she is simply placed in the hive, the bees will often gang up and kill her.  For that reason she is introduced by enclosing her in a tiny wooden box with one screened side.  The box is wedged between two frames in the hive.  From the safety of this box she exudes her pheromones, which slowly replace those of the former queen.  In another wall of her box there is a hole that is stuffed full of marshmallow, which the worker bees slowly eat through.  After several days the marshmallow has been consumed, the new queen’s pheromones fill the hive and she can safely walk out of her cage.

Now, in mid October,  the Eleventh Hole Hives all have young queens and a growing workforce which should get them through the winter.  Stop by the Golf Shop for a jar of Eleventh Hole honey, or watch the menu in the restaurant.  Mary and Eric are finding ingenious ways to use our honey in cocktails, paired with cheese and on desserts. 

Santa Claus recently took time out of his busy schedule to visit the children of the Bay Club during our Breakfast with Santa and Gingerbread House Decorating event.

The morning began with Chef George’s delicious Pancakes, served with a variety of yummy toppings including Fresh Berries, Bananas, Maple Syrup and Home-made Whipped Cream.  A scrumptious Quiche and Bacon rounded out the menu.

Santa made his arrival as everyone finished their meals, and led the group in singing a rousing rendition of Rudolph the Red-Nosed Reindeer.  The children then had a chance to sit on his lap, pose for pictures and share their Christmas lists with him.

Santa had to be on his way, but the fun continued as the kids moved on to decorate their gingerbread houses.  The provided frosting, fondant and a wide variety of candy, paired with their creativity, made for a fun time.  And those with smaller children were happy to help in the decorating.  No two houses looked alike!

This enjoyable family event is always a favorite for the children – and this year was no different.  Everyone left with big smiles and a little more holiday spirit!

Another Fourth of July Celebration has come and gone at the Bay Club, but not without many fond new memories for the record numbers of members and their guests in attendance.

As in years past, the carnival-style atmosphere didn’t disappoint.  Children enjoyed the return of the dunk tank, inflatable obstacle course, face painting, bounce house, and individual and team races.  Our Mini-Golf Spectacular was once again a big hit for all ages.  And what has become the biggest attraction in recent years, our famous Egg Toss drew a large crowd of both participants and spectators.  In the end, the highly contested competition saw a new pair of champions.

Food choices consisted of member favorite Fried Chicken, Hamburgers, Grilled Sausage, Vegetables and Summer Salads.  And the kids enjoyed Hot Dogs, Popcorn and Cotton Candy.

And lastly, the highlight of the evening saw the best fireworks display in the event’s history, with more than 20 full minutes of brilliant color lighting up the night sky.

The compliments are still rolling in, and we’re of course already thinking ahead for next year’s big event!

In June, many Bay Club members enjoyed a beautiful evening on the patio for “Cocktails with Eric.”  During this event, Golf House Bartender, Eric Marshall demonstrated how to prepare eight different cocktails including a New York Sour, Blood Orange Paloma, Basil Cucumber Gimlet, Spanish Coffee and Pistachio Shots.  Eric showcased technique, as well as the use of fresh, quality ingredients throughout.  In addition, he provided a brief history on each of the drinks.  Participants then had the opportunity to sample each of the cocktails.

It was truly a fun evening in which attendees thoroughly enjoyed the relaxed atmosphere and many laughs.  And some of these special cocktails are now offered on the menu at the restaurant for all members to try!

Bay Club members recently had the opportunity to join Kitchen Manager, George Karos for a hands-on Greek Cooking class.  The focus was on working with Phyllo Dough.  Participants received hands-on instruction and learned the secrets behind making Baklava, Tiropita, and Spanakopita.  While enjoying a light lunch around the Teaching Kitchen’s counter, George shared his knowledge of the flavors of Greek Cuisine, and provided some tips and helpful insight on the versatility of Phyllo Dough.

Members experienced a great afternoon of baking and eating, while welcoming George’s engaging approach to teaching.

Port and Chocolate are a magical combination and in December, the Bay Club hosted a Port and Chocolate Tasting Seminar, given by Master of Wine, Sandy Block, along with his son, cacao and coffee importer, Matthew Block.

Throughout the afternoon, participants explored the delicious symmetries of these products, while learning about the varieties of Port, the wine’s origins in Portugal’s remote Alto Douro, and the artisan production process for “bean-to-bar” hand crafted chocolates.

Members enjoyed the unique opportunity to learn about these pairings from the dynamic father and son duo.

Sandy Block attained certification as a Master of Wine from the London-based Institute of Masters of Wine in 1992. He is vice president of beverage operations at Legal Sea Foods and frequently lectures at wine festivals both regional and national. Sandy is also wine editor of the Improper Bostonian, a monthly columnist for the Massachusetts’ Beverage Business, and has contributed to the Quarterly Review of Wines, among many other publications. He has an MA in history, and has worked as both a sommelier and vice president of several wholesale and importing companies.

Matthew Block is the founder of Campesino Mateo; importer of coffee and cacao.  He has lived and worked on many family farms learning how to cultivate and process coffee, chocolate, and other plants from generations of rural farmers in the time-honored way.  He has extensive experience in organic agriculture, having worked on over 20 organic farms and permaculture sites in the United States. Matthew has also farmed on small scale properties and commercial farms in the Pacific Northwest. And in Peru, has worked on over 50 farms in the country’s three distinct climates: the coast, the mountains and the jungle.

Santa Claus recently made his yearly trip to the Bay Club during our Breakfast with Santa and Gingerbread House Decorating workshop – easily one of the Club’s favorite children’s events of the year.

Parents and grandparents brought their little ones to enjoy Chef Kent’s yummy pancakes with a variety of fun toppings such as Berries, Fruit Sauces and of course, Home-made Whipped Cream.

Following the meal, Santa arrived and led the group in some favorite Christmas carols.  After which all the children had a chance to sit on his lap, pose for pictures and tell him what they want for Christmas.

Once Santa was on his way to his next location, the kids moved on to Gingerbread House Decorating. Imaginations ran wild as they went to town decorating with the provided Frosting, Fondant and more varieties of candy than you can imagine.  And parents and grandparents of smaller children were more than willing to dig in and help design the perfect house.

It was hard not to be in the holiday spirit after this fun family event!

Bay Club members recently enjoyed two events with Woods Hole Oceanographic Institute.

In October, members were invited to climb aboard the Institute’s newest research vessel, Neil Armstrong for an exclusive guided tour.  WHOI acquired the ship in April of 2017 and it has been hard at work since then, conducting Oceanographic research, primarily in the Atlantic. Named for the American hero whose “small step” provided humanity with a new perspective on our planet, this vessel carries on its namesake’s legacy of exploration.  In addition to the tour, a scientist spoke to the group about their latest venture, Exploring the Ocean Twilight Zone.  About 30 members made the trip to Falmouth and raved about the tour and experience at the Institute.

Then in early November, an Associate Scientist for WHOI’s Biology department, Dr. Timothy Shank came to the Bay Club to present Who Lives in the Deepest Parts of the Ocean?  During the lecture, he spoke about the hadal zone, which is composed primarily of ocean trenches, represents the deepest marine habitat on Earth (6,000-11,000 meters). All the trenches together occupy an area about the size of Australia. Far from being devoid of life as originally perceived, additional observations have shown that the hadal zone hosts a substantial diversity and abundance of fauna, often endemic to specific locales. Dr. Shank has conducted significant research on the deepest parts of the oceans and on the unusual and unexpected life that they support.

Thank you to Woods Hole Oceanographic Institute for providing these two fantastic experiences for our membership to enjoy.

Last month, Bay Club members were invited to view the New Bedford Whaling Museum’s exhibition of America’s longest painting, The Grand Panorama of a Whaling Voyage ‘Round the World.  The painting was on display for a short time in the nearby historic Kilburn textile mill.  Painted in 1848 by New Bedford artists, Caleb Purrington and Benjamin Russell, the 1,275-foot painting is longer than the Empire State Building is tall, and depicts a nineteenth century whaling voyage originating from a New Bedford port to the Azores, Cape Verde, Rio de Janeiro and beyond.

It was initially designed as a moving panorama (a form of entertainment during that time, preceding the age of cinema) with multiple scrolls moving across a stage.  Though after many years on display, the wear and tear on the painting was so extensive, it was believed to be impossible to conserve and therefore, worthless.  It was donated to the Whaling Museum in 1918 and following decades of conservation planning and research, the 170-year-old painting was brought back to life and displayed for the public to enjoy (not in its original moving form.)

More than 30 members made the trip to the museum and enjoyed learning about this national treasure and historical depiction of the prominent New Bedford industry.

To view photos of the painting being brought to life in the mill, please click here.

Last month, Bay Club members welcomed Molecular Geneticist, Nicole Faulkner, Ph.D., FAMCG as she presented, “How to Make a Perfect Human in the 21st Century.”  Nicole trained at WPI, UMASS Medical and Harvard Medical School and is currently a Clinical Molecular Geneticist at the Invitae Clinical Testing Laboratory in Cambridge.  She shared her more than 20 years of experience in the field of human genetics in clinical testing of genetic diseases, prenatal diagnosis, identity testing, and pharmacogenetic profiling of cancer tumors.  In her presentation, Nicole spoke about the examples of DNA variants that cause inherited disease, the modern science of embryo selection for couples in fertility treatments and the future of curing genetic-based disease by fixing the “typos in the instructions of life.”

Members raved about and were fascinated by Dr. Faulkner’s lecture and her captivating approach to presenting the complex subject matter.

In January, we were fortunate to welcome New York-based writer, Justin Spring to the Golf House restaurant for a unique dining experience with our members.

The evening began with a brief lecture by Justin about his latest book, “The Gourmands’ Way.”  Released in October 2017, the book shares how French food became popular in America following World War II and was influenced by icons such as Julia Child, M.F.K. Fisher, Richard Olney and others.

Following the talk, members shared a single long dining table and enjoyed a five-course dinner inspired by the historical figures in the book and prepared by Executive Chef, Jim Mercer and his team.  The menu included offerings such as Duck Rillettes, Potage Germiny (Sorrell Bisque) and Pork Roast with Prunes. Food and Beverage Manager and Sommelier, Nick Lisotto paired specific wines to best complement each course.

The evening concluded with all participants receiving a personally autographed copy of “The Gourmand’s Way.”

Justin is the author of many monographs, catalogs, museum publications, and books, including the biography Fairfield Porter: A Life in Art (Yale University Press, 2000) and Paul Cadmus: The Male Nude (Universe, 2002).  He has been the recipient of a number of grants, fellowships, and awards, including a Guggenheim Fellowship and the International Association of Art Critics Best Show Award.  He has held research fellowships from Yale University, Brown University, Radcliffe College and Amherst College.  His monograph on Paul Cadmus was a finalist for the Lamda Literary Award in Art History.

 For more information about Justin and his book, “The Gourmands’ Way”, please click here.

Earlier this month, the Bay Club welcomed Terry Wolkowicz, Education Director for the New Bedford Symphony Orchestra, as she presented “Gravity in Space and Sound.”  Along with the accompaniment of cellist Peter, oboist Laura and violinist Travis, three talented musicians from the orchestra, Ms. Wolkowicz discussed the meaningful connections between musical chord progressions and the movement of objects in space.  Members thoroughly enjoyed the musical pieces played that exemplified the gravitational forces between the planets and the sun.

Terry shared that the presentation is representative of the Orchestra’s “Learning in Concert” program, an in-school partnership program with the NBSO and over fifty local elementary schools in southeastern Massachusetts and Rhode Island.  In 2016-2017, more than 50 schools partnered with the NBSO for their “Gravity in Space and Sound” program.  During this project, Terry aided the students in demonstrating the idea of gravity through astronomy, physics and music; through studying gravitational forces working within our solar system; and by performing classical music that shares these same forces within a musical system.

A graduate of the New England Conservatory of Music and Harvard University, Terry is in her seventh season with the NBSO, and continues to create innovative programming that connects classical music to our South Coast children’s lives and learning by exploring concepts that are authentically shared between classical music, the arts and academics.

For more information about the New Bedford Symphony Orchestra, please click here.

Dr. Greg Skomal, a senior marine fisheries biologist with the Massachusetts Division of Marine Fisheries and director of the Massachusetts Shark Research Program recently returned to the Bay Club to give a lecture on his work with the infamous Great White Shark.

A large crowd of members and their guests gathered to listen to the well-known shark expert speak about some of his most recent projects, with a focus around the latest technologies used to help experts learn about the sharks and their habits.  Dr. Skomal explained that the successful conservation of seals over the past few years has contributed to the population increase in white sharks being spotted in the waters off Cape Cod.  He also noted that the sharks are here to feed on seals, not people.  Cape Cod has become the only known aggregating site for white sharks in the NorthAtlantic and the Massachusetts Shark Research Program has been studying the biology and abundance of this species since 2009.

Being a scientist before the current “age of technology,” Dr. Skomal spent a great deal of time researching deceased animals.   While this was helpful in gathering biological data, such as feeding and growth rate, it didn’t shed any light on their behaviors when they were alive.  With the advent of new technology including satellites and acoustic based equipment, scientists are now able to monitor their actions, such as daily travels and migration habits.  One of his favorite new tools to use is the GoPro camera and he wowed members with multiple videos captured during his quests to tag sharks.   That process includes utilizing a plane in the air to spot the sharks.  Once spotted, the vessel carrying the scientist who is standing on the pulpit with the tagging pole comes up alongside the shark.  Dr. Skomal then strikes at the opportune time, inserting a tracking device into the base of the dorsal fin of the great white.

Members raved about the lecture and enjoyed a specially prepared dinner at the Golf House restaurant following the talk which included Grilled Shark.

Dr. Skomal is an accomplished marine biologist, underwater explorer, photographer, aquarist and author.  He has written dozens of scientific research papers and has appeared in a number of film and television documentaries, including programs for National Geographic, Discovery Channel, ESPN, and numerous television networks.   For more information on Dr. Skomal and his work, please click here.

Photo courtesy of The Atlantic White Shark Conservancy

The Bay Club welcomed guest lecturer, Mike Bednarski, Ph.D., Stock Assessment Specialist for the Massachusetts Division of Marine Fisheries’ to the club to discuss the natural history of the fishes of Buzzards Bay and their importance to the people of Massachusetts.  Coastal waters of Massachusetts are home to a diverse community of aquatic species and provide anglers, divers, and nature lovers with a world class experience.  One of the Commonwealth’s most productive regions is the Buzzards Bay Estuary, a dynamic system that hosts a variety of different fish species, ranging from the alewife, an important forage species, to the striped bass, one of the nation’s most valuable recreational species.  Members learned about the fish that inhabit the bay as Mike provided an overview on each fish of interest.  He also highlighted how the fish community changes throughout the different seasons and the importance of the Division of Marine Fisheries.

Mike serves as Massachusetts’ representative to many of the Atlantic States Marine Fisheries Commission’s Technical and the Mid-Atlantic Fisheries Management Council’s Monitoring Committees.  Much of his work focuses on understanding the biology and fishery characteristics of many of the Commonwealth’s inshore species including bluefish, summer flounder, scup, and black sea bass.  

After the talk, members enjoyed a specially prepared dinner including fried scup at the Golf House restaurant. 

The Bay Club welcomed acclaimed Boston chef, restaurateur and seafood authority Jeremy Sewall to the club recently for a cooking demonstration and book signing. Jeremy is the Chef and owner of Lineage restaurant, Island Creek Oyster Bar and the newly opened Row 34 in Boston’s Fort Point neighborhood.

In addition to the cooking demonstration, all participants received a signed copy of his first cookbook, The New England Kitchen: Fresh Takes on Seasonal Recipes.  The recipes throughout the book highlight the best of each season, and include profiles on Chef Sewall’s friends in the farming, fishing and brewing communities.  Highlighting contemporary New England fare and adapting the region’s fresh, simple flavors into refined dishes for the home cook, the book features more than 100 delectable recipes from the area’s most celebrated farms and fisheries, for easy at-home cooking and entertaining. Divided by season, the book incorporates distinct flavors throughout the year through Chef Sewall’s soups, salads, hearty dishes, grilling favorites, seafood specialties and simple desserts.

Members enjoyed sampling Chef Sewall’s Toasted Barley with Chantenay Carrots and Pomegranate along with Crab Cakes with Grilled Scallions and Pickled Fresno Peppers over Hubbard Squash while learning more about Chef Sewall and his techniques.