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Originally Posted by BrianL99
I understand that the greens are a huge problem. I've always been reliably informed, that many of the Executive Courses don't have USGA Spec greens, but are old fashioned, "push up" greens. Push up greens can work well for 50 years under some conditions, but not so much in the Executive golf environment of The Villages (it's tough enough to maintain USGA greens, here). When the courses with "push up" greens are renovated, I suspect most will get USGA type greens, which will work much better.
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Quote:
Originally Posted by mntlblok
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"Push Up Greens" were the order of the day, until the USGA Greens Section came up with their new design, I believe in the late 60's.
They are still used today, in modern golf course construction. One the most exclusive and expensive country clubs in the USA, is The Boston Club, outside of Boston. If I'm not mistaken Gil Hanse (one of the best golf course architects around) used Push Up Greens there, when he built it about 10-12 years ago. (Interesting aside to that, the founder and owner of the course was killed, when he was "helping" build the course and a compactor/roller he was operating, flipped.)
As I understand them, Push Up Greens work best in extremely sandy soils (like certain parts of Florida).
The Pines course at The International in Bolton, MA sits on over 75'-100' of sand in most places. That course had old-fashioned Push Up Greens and were some of the best greens in the USA (including the largest green in the US, at about 25,000 sq. ft on Hole #5). The greens were sensational. They have another course built in the 90's by Fazio. The soils there are different and USGA Greens were used.
The Pines course is currently under-going a complete redesign at the hands of Bill Coore & Ben Crenshaw. It will likely make GD's Top 100, after a few years of growing in.