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. 

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

This month on the Golf House Dinner Menu members will find two of Executive Chef Jim Mercer’s favorite winter cravings.  The first item is the French White Bean and Meat Casserole, Cassoulet. There are many versions of the recipe, however Chef Mercer leans towards the one from Toulouse.  This variety features Tarbais Beans, Duck Confit and Garlic Pork Sausage.  Cassoulet is not a difficult dish, especially if you spread out the preparations over a few days. You will however need to know how to make Duck Confit, a skill Chef Mercer says  you will not regret.  This method yields a most delicious, at the ready duck meat for a fast appetizer or pasta filling.  Having enjoyed Cassoulet with a glass of red wine at Hamersley’s Bistro in Boston some 25 years ago,  Chef Mercer quickly learned how to prepare this dish and it has been a part of his winter menu repertoire ever since.

Another item he can’t go without during the cold winter months is Raclette Cheese from Switzerland. This extremely pungent and tasty, cow’s milk cheese is likely considered the original fondu.  All one needs to do is to hold the cut side of a wheel of cheese in front of a fire and “rake” it off onto bread or boiled potatoes.  The popular Raclette machine is the Swiss counter part to the American toaster.

Both of these dishes are fine and satisfying items during the chilly winter months.  Bon appétit!

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 once again hosted the Annual Nativity Preparatory School Tennis and Golf Fundraiser.  Golfers enjoyed a fabulous day on the championship 18-hole golf course while the clubs 4 har-tru tennis courts were in full action. Afterwards, a dinner buffet was enjoyed by all participants and their guests at the Golf House restaurant.  A successful auction capped off the evening.   

Nativity is an independent, tuition-free middle school for boys from low-income families in the New Bedford area. The school provides a challenging and supportive learning environment, where motivated students of all faiths are offered an intellectual, cultural, physical and moral education. The goal is to graduate young men who are academically prepared for further education, inspired to lead their lives with humility, and dedicated to serving others. 

The Bay Club is excited to learn that Chef Stacy Cogswell will be featured on Season 12 of Bravo’s Top Chef which premieres on October 15.  Stacy was a key member of our kitchen staff when the club opened, leaving us in 2006 to pursue a new restaurant opportunity in Boston.  She is currently the executive chef at the Regal Beagle in Coolidge.  Her resume also includes stints at such other notable Boston restaurants including Bouchee, Atlantic Fish Company, and UpStairs on the Square.

The Golf House kitchen staff is not surprised at Chef Cogswells’s success and newfound notoriety.  Stacy was not only a focused and serious  team player, but one of those rare employees that from the get go  showed real culinary promise.  We are all thrilled and proud of her.

We will be watching and cheering for Stacy!

Head Golf Professional Greg Yeomans led his team to victory in the Titleist/FootJoy Pro-Junior held Tuesday, July 22 at Squirrel Run Golf Club in Plymouth, MA.  The fifteen team field competed in a Best-Ball between the pro score  and the team scramble score.  The Bay Club team shot an amazing -15 under par round with 11 consecutive birdies all coming from the juniors. Team members included Jake Yeomans, Cassidy Yeomans, Greg Yeomans, Jason Gamache, Collin Fitzpatrick and Braden Yeomans (on the DL).   For the complete story, please click here.  Way to go team!

Photo courtesy of Cape Cod Chapter of the New England PGA Section

Bay Club Head Golf Professional recently worked with  West Tenth Media to provide a narrative of the Bay Club’s Hole 8, 9 and 10 flyover in preparation for the 2013 NEPGA Acushnet Pro Assistant Championship held at the Bay Club on May 19.

Bay Club May 16 from West Tenth Media on Vimeo.

Congratulations to Head Golf Professional Greg Yeomans who was recently named the 2014 New England PGA Golf Professional of the Year. This award is the highest honor bestowed upon a PGA professional. This honor signifies Greg’s leadership at the Bay Club and within the entire New England golf community. Greg received his award this week in front of a large audience of fellow PGA professionals at the 2014 NEPGA Section Spring Meeting at Andover Country Club. This recognition acknowledges him for his continued professionalism both at the Bay Club and throughout the New England Section and Cape Cod Chapter.

As we know, Greg has won many events at the Chapter and Section level and has been a 5 time recipient (consecutively) of the Wessner Award given to the Cape Cod Chapter Player of the Year, however this recent award recognizes Greg for his professional achievement in ALL areas of being a golf professional. Greg has served as the Cape Cod Chapter’s Tournament Chairman as well as their President. During his tenure, the Chapter experienced increased participation and renewed enthusiasm. Greg has been a member of the Section Tournament Committee for seven years and has chaired the committee for the last three. The Tournament Committee Chairman is also a sitting member of the Section Board of Directors, and Yeomans has been a welcomed addition in the Board Room. Greg has also been on the NEPGA Junior Golf Committee for four years and two years on the NEPGA Communications Committee.

Upon hearing the news, Yeomans commented: “Clearly I was honored and humbled when I received the phone call from President Kelley.” Yeomans was actually traveling on a Member Golf Trip in Puerto Rico when he received the first missed call from President Kelley. “I was unfortunately unable to return his call until my return, and to be honest, a call from the President usually meant there was a Section tournament issue. I was bracing myself for the next tournament issue when President Kelley started the conversation by saying: ‘on behalf of the 1000 PGA members and apprentices of the New England Section, I would like to congratulate you on being named the 2014 Golf Professional of the Year!’  After a brief moment to absorb what he had just said it was without question the best news/award I had ever received in my professional career” said Yeomans.  “I will cherish this award and am honored to represent the NEPGA as its Professional of the Year.”

An NEPGA awards banquet honoring Greg, along with other section award winners will be scheduled later this fall.

Congratulations Greg!

Bay Club Assistant Golf Professional, John “Pi” Paesani will compete in the 2013 Southworth Senior PGA Professional National Championship being held April 15 – 18 at PGA Golf Club in Port St. Lucie, FL.  The 25th Championship was originally scheduled to be held last October at Creighton Farms, Aldie, VA however was postponed due to a week of inclement weather. The 264-player field will be composed of senior PGA Professionals representing the 41 PGA Sections, and will compete for a total purse of $285,000 on both courses over the first two rounds of play.  The low 70 scorers and ties after the second round on April 16 will advance to the weekend’s final 36 holes at the Wanamaker Course.  For more information, please click here.

Pi earned the chance to play by shooting a 2-over 142 at the NEPGA Senior Championship/PNC Qualifier held August 7 and 8 at the Woodstock Inn & Resort, Woodstock, VT.  His performance resulted in a 4th place tie.  This is the Pi’s third appearance at this championship.

Good luck Pi!

Junior Golf memberships are available for the 2014 season. This membership, for individuals aged 13 to 23 (as of April 1, 2014), includes limited use of the golf course and practice facilities as well as the Golf House restaurant and Halfway Café.  In addition, other benefits include access to professional golf instruction and certified Titleist Performance Institute instructors for fitness and conditioning development; and participation in Bay Club Junior interclub competitions.

For more detailed information on the Bay Club’s Junior Golf Membership, please contact Head Golf Professional Greg Yeomans at 508-207-9216 or by e-mail.

Dr. Adam Naylor returns to the Bay Club for his 3^rd season to work with members and teaching professionals on maximizing performance and enjoyment on the course and courts. As the golf season in New England returns, he reminds golfers not to forget to get your mental game back up to par.  Perhaps the best way to do this is to re-lay the foundation of your pre-shot routine.  The pre-shot routine is more than a bunch of entertaining tics and twitches, but rather purposeful actions that allow your mind to focus on the shot in front of you and your body to feel settled enough for a fluid swing.  Too often an intentional routine is left as an afterthought and golfers rarely reap its mental-emotional benefits.

A solid pre-shot routine should have three core elements – planning, settling the body, focusing on the target – and conclude with a trusting swing.  By slowing down on the range and around the practice areas, a player can purposefully get their routine ready for the course.  Here are three simple steps to rebooting your routine:

Plan – Take a moment to talk through the shot you are about to hit.  How far will it fly?  Where will it land?  How much will it roll?  Where do you hope it stops?

Settle – Develop an action to allow you to drop the tension from your body when addressing the ball.  A huge exhale lets go of tension.  Dropping your shoulders allows looseness to join your swing.  Letting your knees drop you into an athletic position gets you ready to unleash a fluid swing.  Pick one and practice it.

Target – Using your imagination to fill your head with your target helps you transition from swing thoughts to swings that throw the ball to your target.  Vividly seeing the target (or line of the putt when on the green) in your mind’s eye allows you to focus on the right thing at the right time.

Just like practicing your swing, practicing your pre-shot routine is important if it is to show up during competitive rounds.  Like an anchor that keeps a boat safe on stormy waters, the pre-shot routine keeps the golfer from drifting off course during the successes and stresses of each round. 

Dr. Adam Naylor leads Telos Sport Psychology Coaching and is a clinical assistant professor at Boston University.   His roots run deep in both golf and tennis.   Adam is currently the mental game consultant for the International Junior Golf Academy, the Lendl Junior Tennis Academy, and the Junior Select golf program.  His clients have traveled the country and globe to compete in club to amateur  to major championships.  Adam is the author of A Quick 9 for the Mind: Reflections from Public Links to the US Open, and a part of the American Junior Golf Association “U” faculty.

Heart disease is the leading cause of death in the United States, killing more than 600,000 Americans each year. And it’s why we devote the entire month of February to raising awareness of heart health.  You should also know:

• Cardiovascular disease kills more people each year than cancer, lower respiratory diseases and accidents.
• Cigarette smokers are two to three times more likely to die from coronary heart disease than nonsmokers.
• Heart disease is the leading cause of death for women in the United States, killing 292,188 women in 2009, that’s 1 in every 4 female deaths
• Heart disease killed 631,636 people in 2006.

So what can you do to protect yourself from heart disease? While there are some risk factors you can’t control, such as age, gender, heredity, race and diabetes, there are risk factors for heart disease you CAN control, like high cholesterol, high blood pressure, smoking, exercise, obesity and stress.

By eating a healthy diet that includes plenty of fresh fruits and vegetables and exercising regularly for at least 30 minutes each day, you can do wonders for your heart. Determine whether or not your weight is within a healthy range, don’t smoke and limit how much alcohol you drink. You should also talk with your health care provider about your heart care. Talk to him or her about monitoring your blood pressure, testing your cholesterol levels and regularly monitoring your blood sugar levels if you have diabetes.

How can I be ready for the new season when there is snow on the ground?

With the arrival of winter, Head Golf Professional Greg Yeomans offers members some tips to prepare for the 2014 golf season without playing any rounds.  The first suggestion is to do lots of stretching.  This can be done utilizing the TRUE Stretch offered at the Fitness Center.  Once we stop certain activities such as golfing on a regular basis, we get tight and our swing can become restrictive or too short.  This can lead to timing and swing flaws.  Because  I don’t play from November through March, I make sure I stay loose by doing stretches.  

In addition, members are able to practice their swing at the Indoor Golf Center located onsite in the Cart Barn.  The hitting bays and simulator create a perfect environment to work on your fundamentals.  Whether you need to make a grip change, improve your posture or fix your swing path, utilizing the simulator can help you achieve all of these goals.  The worst thing you can do is to be sedentary.  Greg suggests you stay loose by stretching and if nothing else, hitting some balls to maintain your timing and rhythm so you are ready to start the new season. And if you need some professional advice, Fitness Director Dave Maloney at the Fitness Center or Greg Yeomans at the Golf Pro Shop are happy to arrange a private appointment and work with you to keep you flexible and in shape during the winter months.

Each month, Dave Maloney, Bay Club Fitness Director and Head Personal Trainer shares a different exercise tip with members.  To view his exercise channel, please click here.

Dave is a Titleist Certified Golf Fitness Instructor, and performs the most comprehensive Golf Performance Assessment in New England. This certification allows him to design custom exercise programs to correct swing faults and to prevent/treat golf swing injuries.  Dave has performed well over 200 Golf Performance Assessments since becoming a TPI Instructor and is able to assess what swing characteristics the client will have before he even sees them pick up a golf club.

In addition, Dave is a Certified Strength and Conditioning Specialist, Certified Sports Nutritionist, and Certified Johnny G. Spinning Instructor.  Some of his clients include the Mrs. America Pageant, six time Grammy Award winner Yo Yo Ma and a number of the New England Patriots Off Season Conditioning Programs.