An Insider’s View of Golf Course Rankings
The Fried Egg Golf Podcast
Fried Egg Golf
4.8 • 1.4K Ratings
🗓️ 17 March 2021
⏱️ 46 minutes
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| 0:00.0 | Hello and welcome to the Friday podcast. I'm Garrett Morrison, and today we delve into the world of golf course ratings and rankings. |
| 0:09.1 | But first, this episode is brought to you by the Friday Pro Shop. |
| 0:14.4 | So I don't know if you've noticed, but Spring is on the way. |
| 0:18.7 | Golf season is on the way. Winter and fake winter alike are almost over. |
| 0:23.7 | And it's going to be time to think about sun protection. |
| 0:26.8 | Now, nothing beats sunscreen, obviously. But an additional thing that really helps |
| 0:31.7 | is a bucket hat, a fried egg bucket hat to be precise. You can find one in our |
| 0:36.5 | pro shop at pro shop dot the fried egg dot com. Good looking bucket hat with the classic fried egg logo, |
| 0:43.5 | pro shop dot the fried egg dot com. We have things other than bucket hats too. |
| 0:49.9 | So today's episode is all about golf course rankings. And I'm talking about the magazine rankings |
| 0:56.3 | that top 100 top 200 lists that are put out every couple of years by golf digest, golf magazine, |
| 1:03.7 | golf week, and other golf publications. These lists have been, I think, enormously influential |
| 1:10.4 | in shaping tastes about golf course architecture. And frankly, I'm very skeptical about the |
| 1:16.8 | impact that they've had. I'm not sure it's been healthy. That said, I've never had a super |
| 1:22.4 | clear idea of how these lists are created. And so I was excited when last year, a book came out |
| 1:29.1 | that got into the nitty gritty of the golf course rating industry because that's truly what it is |
| 1:34.2 | in industry. The book is called the rating game and it's by Jonathan Cummings. John is a long time |
| 1:41.3 | golf course raider for golf week and a long time presence in the community of golf course architecture |
| 1:47.2 | enthusiasts. He knows everyone. He's seen every course. He is deeply, deeply knowledgeable |
| 1:53.6 | about how the rating sausage gets made, so to speak. And hats off to him for coming on the podcast |
| 1:59.2 | and talking to me in spite of my avowed skepticism about the whole deal. So without further ado, |
| 2:06.0 | here's my conversation with John Cummings. I'm Mr. Green. For example, I'm already upset when I find |
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