Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Welcome back to the Ticket seven sixty Golf Show. This
isn't taking muneots in for Andy Everett. Andy is a
longtime voice of UTSA, basketball, football, and athletics in general.
And the Runners are trying to get back to five
hundred today with a game in Charlotte, North Carolina. Pregame
at nine o'clock, kickoff at eleven right here on sports
radio AM seven sixty The Ticket. We're very happy to
(00:23):
welcome the director of agronomy at the Quarry Golf Club,
Bruce Burger. Bruce, good morning, and how are things going
out at the Quarry?
Speaker 2 (00:29):
Good morning, David, We're doing good out there.
Speaker 1 (00:32):
Got a question for you regarding the drought. How do
you and other folks in your industry still make these
golf courses look so nice and lush and green during
the drought that's going on.
Speaker 2 (00:43):
Well, we use wedding agents, which basically you spray the green,
spray the teas, whatever with a wedding agent, and what
it does is the irrigation water that you do put down,
it breaks the surface to where the water will penetrate
down into the ground easier. We also you know, aerify
(01:08):
needle time just doing anything we can to get the
water to go down instead of run off.
Speaker 1 (01:14):
Bruce Burger is our guests from the Corey Golf Club. Bruce,
I don't know if I've ever asked you this question.
Have you been at the quarry since it opened? What
thirty one years ago?
Speaker 2 (01:23):
Yeah, thirty two years ago. I was the superintendent that
grew it in. Yeah, during construction, so yeah, thirty two years. Man,
a long time.
Speaker 1 (01:32):
Unbelievable now you are, so, are, of course or a golfer.
What's your bet score out there?
Speaker 2 (01:38):
Sixty six? I've shot that a few times. That's that's
my best scores out there.
Speaker 3 (01:43):
Very nice, Bruce Burgers.
Speaker 1 (01:44):
I guess, Bruce, if you were not doing what you
were doing as a director of agronomy, do you have
any idea what other field you might have chosen?
Speaker 2 (01:53):
You know, I look back on it now, I actually
would have probably gone into the military. I would have
I'd have been retired, know right, So, uh, I think
I'd have probably done that.
Speaker 3 (02:04):
Unbelievable now about that.
Speaker 2 (02:06):
My dad was in the Marines, and he wasn't a
career Marines in World War Two, Saipan, tiny Inn and Okinawa.
But I was just always interested in the military. Uh,
and that's probably what I'd have done.
Speaker 1 (02:21):
Hey, Bruce, you said that you've sat sixty six a
few times here at the quarry. So my next question,
basically is how is it that you did not become
a professional golfer on the PGA Tour or how close
did you ever get her?
Speaker 3 (02:34):
Did you even make that attempt?
Speaker 2 (02:36):
You know, I never made that attempt. I was I
was a good amateur. I've played in four Texas State Amateurs.
I've qualified for four of those and played in them. Uh,
played in a med m But you know, I'll tell
you what, that's a that's a tough road. That's a
You've got to be the best of the best to
(02:57):
play professionally, and I'm I just wasn't or that never
at that level.
Speaker 1 (03:02):
I don't know if you caught the very very beginning
of the show. We were honored to have PGA Champion
Rich Beam on at the beginning of the show, and
I asked him the question about how difficult it is,
and it really is difficult to put it even into words,
isn't it how hard it is to win on the
PGA Tour.
Speaker 2 (03:17):
Oh? Yeah, those guys are I mean, they're just they're
just to another level. Just you know, there's a lot
of good amateurs. I've played with a lot of good,
good players, but when you play with with a PGA
Tour player, it's a it's definitely a different level.
Speaker 1 (03:35):
When you and I were youngsters growing up watching golf
on TV and watching these guys hitting with the old
woods and I'm talking about per Simmon Woods, did the
thought ever occur to you that technology would get to
the point to where now a three hundred yard drive
is considered maybe a little bit too short in some instances.
Speaker 2 (03:52):
You know that's true, David. I remember watching you know,
Nicholas and Bill Rogers and those guys, and you know,
I think the average tour distance was like two fifty
three back in I'm gonna say eighty eighty one, eighty
two and that, Like you said, I mean, you know,
these guys are bombinant three hundred plus all the time,
(04:14):
and yeah, it's pretty amazing, isn't it.
Speaker 1 (04:17):
And I think it all took off when Tiger came
on board, because they began to so call Tiger proof
some courses, even so much so Augusta National they had
to redo because of how great he was playing.
Speaker 2 (04:27):
Back then yeah, yeah, he took it to another level.
And of course these guys in their strength training they do,
they've got these, you know, the weight machines and the
trailers and stuff. You know. Back in the day, you know,
Julius Boros and those guys, they'd leave the course and
go sit at the sit at the bar and have
a beverage after the round. They they didn't go stretch
(04:50):
or get in an ice bath, you know.
Speaker 1 (04:53):
And Julius Burrow is going back to nineteen sixty eight
when he won, when he won his major right here
in San Antonio. That was something that I forgot you
who just brought up his name, Bruce.
Speaker 2 (05:02):
Yeah, that's right, very cool.
Speaker 1 (05:04):
At the old Pecon Valley. By the way, Bruce, tell
us about what's going on over with the quarry right now,
people can buy all kinds of gifts with the holiday
season coming up, give cards, They also do weddings and
other things.
Speaker 3 (05:14):
But tell us about the quarry overall.
Speaker 2 (05:16):
Well, I'll tell you what. We were recently honored by
Forbes magazine. They named us to their list of distinguished
golf destinations, and so that was quite an honor to
be on the same list as like PGA West and
Bandon Dunes and a few others out there. We also
(05:41):
untact Monday, we have twenty two of the Raiders for
the Dallas Morning News. They're going to play the golf
course on Monday morning. And we're currently we're currently ranked
the number five daily feed golf course in Texas that
you can play, and we'd obviously like to Yeah, we'd
like to move up the list. As you know, we
(06:04):
read the Greens last summer, so this is the first
time some of those guys will get to play the
new Tip three D Greens and so yeah, we're looking
forward to having those guys out. And you know, we
do have special in a pro shop right now. They
call it the Twelve Days of Christmas gif different things
(06:27):
on sale and discounts that people could get for gifts
coming up into the Christmas season.
Speaker 3 (06:34):
Bruce Burger's our guest.
Speaker 1 (06:35):
He is the director of agronomy at the Cory Golf
Club right there off of two eighty one and Bassie. Hey, Bruce,
in your opinion, what when you play the Qurey, what
hole do you look forward to the most as maybe
being the most picturesque, maybe the most unique.
Speaker 2 (06:50):
You know, I've got a couple of them. Fifteen. I
like the Greens complex with the wall behind it. I
just love the way that looks. And of course number
seventeen is our is our you know, signature hole is
aptly named Reload because you've got the the Cory drop
off on the left and then the Krey wall on
(07:11):
the right, and uh, just a great part. Four Just
just beautiful.
Speaker 1 (07:16):
And people can have weddings and private parties over there
as well.
Speaker 2 (07:20):
Oh yeah, we've got a great banquet facility, meeting facility. Uh,
all the audio visual that you need. Uh, great staff
in the clubhouse, Bred Jones or chefs in there as
long as I have almost and uh he turns out
some really good foods. So it's just it's just not
golf over there. I mean, it's it's a it's a
(07:40):
great webstat a great lunch spot, great breakfast spot. Yeah,
we we kind of do it all.
Speaker 1 (07:46):
When you go to the website coreygolf dot com, you
can look at where they say the about us and
then you see a picture of Bruce with your doggie.
Is your dog also went too agronomy?
Speaker 2 (07:57):
Yeah? Gus, Gus, my English goes to work with me
every day and he's kind of become a little bit
of a celebrity out there. Everybody. Everybody wants to say
hi to Gus, and he wants to stay hi to everybody.
But he's he's very well behaved. He stays in the
cart with me or if I want him, if I
let him out, he behaves himself. So this is a
(08:19):
good boy.
Speaker 3 (08:20):
How old is he now?
Speaker 2 (08:23):
Eight and a half? Eight and a half, but he
still gets around like a puppy.
Speaker 3 (08:27):
Hey, Brewce.
Speaker 1 (08:27):
If somebody listening out there was looking for a career,
let's say, let's say somebody that might have a child
that's in maybe like high school or whatever. What's the
best advice you can give as far as becoming somebody
involved with agronomy.
Speaker 2 (08:40):
Well, I would say, you know, start working on a
crew in the summertime if you're in high school. That's
what I did, and you kind of fall in love
with it, just being out being outside. I was always
an outside guy. I couldn't do the insight stuff. But
start working on a crew. And then if you really,
(09:00):
you know, want to go that direction, go to a
go to either a two year school at a four
year school and get a degree in agronomy or biology
or you know, one of the sciences, and and just continue, yeah,
continue working your way up. Hopefully get a job as
an assistant superintendent, and which is what I did. And uh,
(09:22):
my first assistants job was at O'kills Country Club, and
then I'm going to becoming a superintendent. So is that's
the way, the way I did it and the way
that I think works pretty good.
Speaker 3 (09:33):
Bruce, thank you very much for being with us. It's
always nice to have you on.
Speaker 2 (09:37):
Thank you, David, I appreciate it. Good to talk to you.
Speaker 1 (09:39):
He is Bruce Berger, the director of Agronomy at the
Corey Golf Club. You can look at him up at
coreygolf dot com.
Welcome back to the Ticket seven sixty Golf Show. This
isn't taking muneots in for Andy Everett. Andy is a
longtime voice of UTSA, basketball, football, and athletics in general.
And the Runners are trying to get back to five
hundred today with a game in Charlotte, North Carolina. Pregame
at nine o'clock, kickoff at eleven right here on sports
radio AM seven sixty The Ticket. We're very happy to
(00:23):
welcome the director of agronomy at the Quarry Golf Club,
Bruce Burger. Bruce, good morning, and how are things going
out at the Quarry?
Speaker 2 (00:29):
Good morning, David, We're doing good out there.
Speaker 1 (00:32):
Got a question for you regarding the drought. How do
you and other folks in your industry still make these
golf courses look so nice and lush and green during
the drought that's going on.
Speaker 2 (00:43):
Well, we use wedding agents, which basically you spray the green,
spray the teas, whatever with a wedding agent, and what
it does is the irrigation water that you do put down,
it breaks the surface to where the water will penetrate
down into the ground easier. We also you know, aerify
(01:08):
needle time just doing anything we can to get the
water to go down instead of run off.
Speaker 1 (01:14):
Bruce Burger is our guests from the Corey Golf Club. Bruce,
I don't know if I've ever asked you this question.
Have you been at the quarry since it opened? What
thirty one years ago?
Speaker 2 (01:23):
Yeah, thirty two years ago. I was the superintendent that
grew it in. Yeah, during construction, so yeah, thirty two years. Man,
a long time.
Speaker 1 (01:32):
Unbelievable now you are, so, are, of course or a golfer.
What's your bet score out there?
Speaker 2 (01:38):
Sixty six? I've shot that a few times. That's that's
my best scores out there.
Speaker 3 (01:43):
Very nice, Bruce Burgers.
Speaker 1 (01:44):
I guess, Bruce, if you were not doing what you
were doing as a director of agronomy, do you have
any idea what other field you might have chosen?
Speaker 2 (01:53):
You know, I look back on it now, I actually
would have probably gone into the military. I would have
I'd have been retired, know right, So, uh, I think
I'd have probably done that.
Speaker 3 (02:04):
Unbelievable now about that.
Speaker 2 (02:06):
My dad was in the Marines, and he wasn't a
career Marines in World War Two, Saipan, tiny Inn and Okinawa.
But I was just always interested in the military. Uh,
and that's probably what I'd have done.
Speaker 1 (02:21):
Hey, Bruce, you said that you've sat sixty six a
few times here at the quarry. So my next question,
basically is how is it that you did not become
a professional golfer on the PGA Tour or how close
did you ever get her?
Speaker 3 (02:34):
Did you even make that attempt?
Speaker 2 (02:36):
You know, I never made that attempt. I was I
was a good amateur. I've played in four Texas State Amateurs.
I've qualified for four of those and played in them. Uh,
played in a med m But you know, I'll tell
you what, that's a that's a tough road. That's a
You've got to be the best of the best to
(02:57):
play professionally, and I'm I just wasn't or that never
at that level.
Speaker 1 (03:02):
I don't know if you caught the very very beginning
of the show. We were honored to have PGA Champion
Rich Beam on at the beginning of the show, and
I asked him the question about how difficult it is,
and it really is difficult to put it even into words,
isn't it how hard it is to win on the
PGA Tour.
Speaker 2 (03:17):
Oh? Yeah, those guys are I mean, they're just they're
just to another level. Just you know, there's a lot
of good amateurs. I've played with a lot of good,
good players, but when you play with with a PGA
Tour player, it's a it's definitely a different level.
Speaker 1 (03:35):
When you and I were youngsters growing up watching golf
on TV and watching these guys hitting with the old
woods and I'm talking about per Simmon Woods, did the
thought ever occur to you that technology would get to
the point to where now a three hundred yard drive
is considered maybe a little bit too short in some instances.
Speaker 2 (03:52):
You know that's true, David. I remember watching you know,
Nicholas and Bill Rogers and those guys, and you know,
I think the average tour distance was like two fifty
three back in I'm gonna say eighty eighty one, eighty
two and that, Like you said, I mean, you know,
these guys are bombinant three hundred plus all the time,
(04:14):
and yeah, it's pretty amazing, isn't it.
Speaker 1 (04:17):
And I think it all took off when Tiger came
on board, because they began to so call Tiger proof
some courses, even so much so Augusta National they had
to redo because of how great he was playing.
Speaker 2 (04:27):
Back then yeah, yeah, he took it to another level.
And of course these guys in their strength training they do,
they've got these, you know, the weight machines and the
trailers and stuff. You know. Back in the day, you know,
Julius Boros and those guys, they'd leave the course and
go sit at the sit at the bar and have
a beverage after the round. They they didn't go stretch
(04:50):
or get in an ice bath, you know.
Speaker 1 (04:53):
And Julius Burrow is going back to nineteen sixty eight
when he won, when he won his major right here
in San Antonio. That was something that I forgot you
who just brought up his name, Bruce.
Speaker 2 (05:02):
Yeah, that's right, very cool.
Speaker 1 (05:04):
At the old Pecon Valley. By the way, Bruce, tell
us about what's going on over with the quarry right now,
people can buy all kinds of gifts with the holiday
season coming up, give cards, They also do weddings and
other things.
Speaker 3 (05:14):
But tell us about the quarry overall.
Speaker 2 (05:16):
Well, I'll tell you what. We were recently honored by
Forbes magazine. They named us to their list of distinguished
golf destinations, and so that was quite an honor to
be on the same list as like PGA West and
Bandon Dunes and a few others out there. We also
(05:41):
untact Monday, we have twenty two of the Raiders for
the Dallas Morning News. They're going to play the golf
course on Monday morning. And we're currently we're currently ranked
the number five daily feed golf course in Texas that
you can play, and we'd obviously like to Yeah, we'd
like to move up the list. As you know, we
(06:04):
read the Greens last summer, so this is the first
time some of those guys will get to play the
new Tip three D Greens and so yeah, we're looking
forward to having those guys out. And you know, we
do have special in a pro shop right now. They
call it the Twelve Days of Christmas gif different things
(06:27):
on sale and discounts that people could get for gifts
coming up into the Christmas season.
Speaker 3 (06:34):
Bruce Burger's our guest.
Speaker 1 (06:35):
He is the director of agronomy at the Cory Golf
Club right there off of two eighty one and Bassie. Hey, Bruce,
in your opinion, what when you play the Qurey, what
hole do you look forward to the most as maybe
being the most picturesque, maybe the most unique.
Speaker 2 (06:50):
You know, I've got a couple of them. Fifteen. I
like the Greens complex with the wall behind it. I
just love the way that looks. And of course number
seventeen is our is our you know, signature hole is
aptly named Reload because you've got the the Cory drop
off on the left and then the Krey wall on
(07:11):
the right, and uh, just a great part. Four Just
just beautiful.
Speaker 1 (07:16):
And people can have weddings and private parties over there
as well.
Speaker 2 (07:20):
Oh yeah, we've got a great banquet facility, meeting facility. Uh,
all the audio visual that you need. Uh, great staff
in the clubhouse, Bred Jones or chefs in there as
long as I have almost and uh he turns out
some really good foods. So it's just it's just not
golf over there. I mean, it's it's a it's a
(07:40):
great webstat a great lunch spot, great breakfast spot. Yeah,
we we kind of do it all.
Speaker 1 (07:46):
When you go to the website coreygolf dot com, you
can look at where they say the about us and
then you see a picture of Bruce with your doggie.
Is your dog also went too agronomy?
Speaker 2 (07:57):
Yeah? Gus, Gus, my English goes to work with me
every day and he's kind of become a little bit
of a celebrity out there. Everybody. Everybody wants to say
hi to Gus, and he wants to stay hi to everybody.
But he's he's very well behaved. He stays in the
cart with me or if I want him, if I
let him out, he behaves himself. So this is a
(08:19):
good boy.
Speaker 3 (08:20):
How old is he now?
Speaker 2 (08:23):
Eight and a half? Eight and a half, but he
still gets around like a puppy.
Speaker 3 (08:27):
Hey, Brewce.
Speaker 1 (08:27):
If somebody listening out there was looking for a career,
let's say, let's say somebody that might have a child
that's in maybe like high school or whatever. What's the
best advice you can give as far as becoming somebody
involved with agronomy.
Speaker 2 (08:40):
Well, I would say, you know, start working on a
crew in the summertime if you're in high school. That's
what I did, and you kind of fall in love
with it, just being out being outside. I was always
an outside guy. I couldn't do the insight stuff. But
start working on a crew. And then if you really,
(09:00):
you know, want to go that direction, go to a
go to either a two year school at a four
year school and get a degree in agronomy or biology
or you know, one of the sciences, and and just continue, yeah,
continue working your way up. Hopefully get a job as
an assistant superintendent, and which is what I did. And uh,
(09:22):
my first assistants job was at O'kills Country Club, and
then I'm going to becoming a superintendent. So is that's
the way, the way I did it and the way
that I think works pretty good.
Speaker 3 (09:33):
Bruce, thank you very much for being with us. It's
always nice to have you on.
Speaker 2 (09:37):
Thank you, David, I appreciate it. Good to talk to you.
Speaker 1 (09:39):
He is Bruce Berger, the director of Agronomy at the
Corey Golf Club. You can look at him up at
coreygolf dot com.
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