The Battalion
Friday, September 5, 1986
Section B
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Photo by Mike Sanchez I
ig the bBhe recently renovated Commons Snack Bar has a new name and a Denominator, started renovation at the end ot Spring ’86, and the
n . which is now called the Common work was finished during the second summer session.
ng toe ra^ne recently rcnovaieii i.ommo
a hosprsHew face to man h. Fhe snat k b;
■as admksV
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ion
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for the Its
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the fourp|
now a golf course designer
‘ at "MrT WORT H (AP) — Aside from his leg-
stitute I; ipry successes as a player , Arnold Palmer is
r ^ Hosp: * l ‘ omm (? "' e ll known for his development of
the purses.
[leroted ' i’ 1 die approximately 75 projects he’s
tmentoftH 0 P ec ^ are l * ie W est at La Quinta, Calif.;
itiencv ''B^ ua * n ^ au '’ Hawaii; and Beat Creek in
i .fried Itfiison,Colo.
Hi also is designing courses in Japan and
( j i( , |- a( thei overseas locations.
However, with the scheduled opening next
ajjjntTjBg °f The Golf Club at Fossil Creek, golfers
P I HeDallas-Fort Worth area soon will have their
irst opportunity to play an 18-hole
^^^^Hipionship layout designed bv Palmer.
^Hie 6,960-yard course, located just west of
Haltom City at the intersection of Loop 820 and
Interstate 35-West, is the focal point of a 1,150
acre community known as Fossil Creek.
Depending upon the severity of the winter,
Fossil Creek could be ready as early as March,
according to golf director Claye Atcheson.
“Ed Seay, Palmer’s principal partner, walked
the course the other day, and he liked what he
saw," said Atcheson, who added that Palmer has
checked the progress at his course every other
month.
“This is a critical stage, so his people are out
every two weeks,’’ he said. “We won’t seed the
bent grass greens until September, but if we have
a mild winter like last year, we should have a ma
ture course by early spring.”
The course is primarily for the residents and
business owners of the Fossil Creek community.
Those with annual memberships, along with
guests at the planned 400-room Marriott Hilton,
will have the first privileges for the course.
It will then offer limited resort or guest fee
play on an available tee time basis. Atcheson ex
pects the green fee and cart package to he $40.
Palmer worked to take advantage of the prop
erty’s terrain, two creeks and a lake to give it a
unique look and play. Water will come into play
on 15 of the 18 holes, including the peninsula
green on No. 13. There also will be holes called
The Scottish, The Serpent, The Cliffs and The
General.
Palmer, who has 61 tour victories and career
PGA earnings of almost $2 million, is scheduled
to he on hand next spring for the grand opening.
Du Pont cooks
up crawfish bait
ORANGE (AP) — Crawfish, the
small, lobster-like crustacean that is
tempting the tastebuds of many
Americans, is becoming part of a
new business for Du Pont.
The company, with the help of
two enterprising workers at the Du
Pont Sabine River Works, is man
ufacturing and selling bait that at
tracts the Tittle critters into traps.
But while other companies also
manufacture and sell bait, Du Font’s
formula creates a new long-life bait
that does not deteriorate in water
and lasts 5-7 days in the trap.
The start of a million-dollar busi
ness frequently is accomplished with
a single idea. Jay Daigle’s idea, com
bined with Mai Smith’s laboratory
experience, launched the new busi
ness for the company in record set
ting time.
“The secret of this was the idea
that we could use a polymer to ac
complish what we needed,” Smith
says. “It was the recognition that the
industry wanted this and there was a
need for it. Once the idea was gener
ated, we already had the technology
within Du Pont to create it.”
Daigle, then a part-time lab ana
lyst, went to Smith with the idea that
a polymer could act as an adhesive
and hold the bait together without
disintegrating in the water. A poly
mer is a chemical product that is
used for a variety of consumer prod
ucts, such as plastic food wraps, eye
glass frames and even the covering
of golf balls.
Since Du Pont already produced a
polymer that was not water soluble,
the development consisted of cre
ating a formula of the usual bait
materials — fish meal, fish byprod
ucts and fish oil — that could be held
together by the polymer until the
crawfish consumed it.
“There was a need for it,” says Da
igle, a crawfish farmer for five years.
“I have my own crawfish pond and
was tired of working with the messy
fish all the time. I needed something
that would last longer.”
Fish scraps that are used as crawf
ish bait deteriorate in the water,
leaving a residue in the traps that
must be removed daily, he ex
plained. Artificial baits also disinte
grate after 12 hours in the water,
making it necessary for the crawfi-
sherman to rest the traps every day.
“The bait initially costs more than
other bait, but the overall cost is less
because it lasts longer and lowers the
labor costs,” Smith says.
Working on their own time at
first, and later with Du Font’s stamp
of approval, the two men developed
the bait in about two years, com
pared with the standard product de
velopment time of about 10 years.
Other company executives the
men talked to about the project
thought they were joking about
crawfish. As the project progressed
and the demand for time and money
increased, they had to get approval
from more company executives.
“There would be this long silence
on the phone whenever I would first
talk to anyone about developing a
crawfish bait,” Smith says.
Now the company is ready to go
into full-scale commercial produc
tion with the winter bait. The com
pany had limited the marketing of
the summer bait as a test. The winter
bait marketing plan is gearing up for
a big November push.
“We will be a major force in the
winter bait market because the main
competition is fish, which is very ex-
ensive then, and the other artificial
aits are ineffective in cold weather,”
said Daigle, who now is promoted to
a marketing specialist for the crawf
ish venture.
3-Pc. Fish
Dinner $ 2.99
crisp, tasty crunch outside. . . served up tender and flaky inside.
With all the fixin’s: thick-cut fryes, fresh cole slaw and two
hushpuppies. Try it — the great taste will bring you back for more!
oke$.
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