USGA, hallowed by thy name
If any of you sports writers has covered a big golf event, you know it can be a tremendous pain in the ass. Trying to gather scores is awful, there's often a ton of down time and food at golf courses, if there is any, is often ridiculously priced.
But when you cover one of the USGA's 15 national championships, things get a whole lot better, as I learned Thursday.
The media relations people are fantastic. "Don't worry about agate," media relations dude said. "Just write your story. We'll send you agate tonight."
This heaven-sent message was delivered on our way to the food tent, where I enjoyed a spectacular lunch — a salad with baby shrimp, smoked apple wood bacon and an herb vinaigrette; some kind of sweet-ass pasta salad with ham; smoked turkey carved right off the bird on the spot with a smoky barbecue sauce; and these brownies with whipped cream and raspberries that were to die for.
Then it was back to the "media cottage" to partake of the wireless internet access until the leaders made the turn so I could follow along on the back nine.
Plus we got sweet money-clip wallets with the USGA seal.
And here comes the good part. Was this the U.S. Amateur or some other high-profile tournament? Nope. The USGA State Team Championships. An event you never heard of, featuring a bunch of golfers you never heard of who are (a) amateurs and (b) don't have college eligibility remaining.
I can't wait to cover my first U.S. Open. Hell, I can't wait for the Heritage.

