MONROE - Golf and marathon aren't words that are often used in the same sentence. However, they will be Tuesday.
That's when foursomes will tee off for the second annual Green County Family YMCA Golf Marathon at the Monroe Country Club.
Aaron Phillips, executive director of the Green County YMCA, said proceeds from the golf marathon support memberships for needy families and children and is used to subsidize programs at the YMCA.
"We like to use the golf marathon as a platform for our annual campaign," Phillips said. "We use it to get the word out for our annual campaign."
Phillips said the golf marathon raised about $5,000 last year.
The golf marathon is set up in a scramble format and is intended to be more fun that a true test of endurance. Each foursome is required to raise $1,000 in pledges for the marathon. Each hole is scheduled to be played every eight minutes with a goal of completing 18 holes every two hours. A maximum of seven strokes are allowed per hole. There are no out-of-bounds or water penalties. And, perhaps the best rules for most weekend golfers, any putt within 5 feet of the hole is considered "good," and no more than two putts per green
Last year, one team completed 65 holes. It was made up of Phillips, Mike Figi, and Jack Clevesy, YMCA director of operations.
"Our goal this year is to golf 100 holes," Figi said.
Another golfer back and ready for the challenge is Mike Hubert. Hubert handles the registration and said his main job is to support golfers on the course.
Covering both ends of the spectrum, Figi and Hubert offered a light-hearted look at the challenges of a golf marathon.
How do you train for the golf marathon?
Figi: Mental repetitions, push-ups and sit-ups.
Hubert: Just a lot of swinging.
How many holes did you play last year?
Figi: 65.
Hubert: 10, as a fill-in.
What time did you start and finish?
Figi: Started at 7:30 a.m. Finished at 6:30 p.m.
Hubert: Afternoon.
What did you eat and drink during the event?
Figi: I had a designated driver. I had root beers and lunch. Other than that, it was a liquid diet.
Hubert: For breakfast I had scrambled eggs and toast. For lunch we had roast beef and ham sandwiches. For dinner we had grilled hot dogs and brats.
Did you take any breaks?
Figi: Lunch break and a five-minute break in the afternoon when it was raining.
Hubert: Lunch break and a dinner break.
Do you remember any really good shots and holes?
Figi: We didn't have any good holes.
Hubert: Not really.
Any injuries or blisters along the way?
Figi: All of us had heel blisters from swinging out of our shoes. No one had any hand blisters because we didn't hold the golf club tight enough. When we swing we let it fly.
Hubert: No injuries or blisters. That is the advantage of being a fill-in.
What kind of soreness did you have after the golf marathon?
Figi: We had overall body soreness.
Hubert: No soreness.
That's when foursomes will tee off for the second annual Green County Family YMCA Golf Marathon at the Monroe Country Club.
Aaron Phillips, executive director of the Green County YMCA, said proceeds from the golf marathon support memberships for needy families and children and is used to subsidize programs at the YMCA.
"We like to use the golf marathon as a platform for our annual campaign," Phillips said. "We use it to get the word out for our annual campaign."
Phillips said the golf marathon raised about $5,000 last year.
The golf marathon is set up in a scramble format and is intended to be more fun that a true test of endurance. Each foursome is required to raise $1,000 in pledges for the marathon. Each hole is scheduled to be played every eight minutes with a goal of completing 18 holes every two hours. A maximum of seven strokes are allowed per hole. There are no out-of-bounds or water penalties. And, perhaps the best rules for most weekend golfers, any putt within 5 feet of the hole is considered "good," and no more than two putts per green
Last year, one team completed 65 holes. It was made up of Phillips, Mike Figi, and Jack Clevesy, YMCA director of operations.
"Our goal this year is to golf 100 holes," Figi said.
Another golfer back and ready for the challenge is Mike Hubert. Hubert handles the registration and said his main job is to support golfers on the course.
Covering both ends of the spectrum, Figi and Hubert offered a light-hearted look at the challenges of a golf marathon.
How do you train for the golf marathon?
Figi: Mental repetitions, push-ups and sit-ups.
Hubert: Just a lot of swinging.
How many holes did you play last year?
Figi: 65.
Hubert: 10, as a fill-in.
What time did you start and finish?
Figi: Started at 7:30 a.m. Finished at 6:30 p.m.
Hubert: Afternoon.
What did you eat and drink during the event?
Figi: I had a designated driver. I had root beers and lunch. Other than that, it was a liquid diet.
Hubert: For breakfast I had scrambled eggs and toast. For lunch we had roast beef and ham sandwiches. For dinner we had grilled hot dogs and brats.
Did you take any breaks?
Figi: Lunch break and a five-minute break in the afternoon when it was raining.
Hubert: Lunch break and a dinner break.
Do you remember any really good shots and holes?
Figi: We didn't have any good holes.
Hubert: Not really.
Any injuries or blisters along the way?
Figi: All of us had heel blisters from swinging out of our shoes. No one had any hand blisters because we didn't hold the golf club tight enough. When we swing we let it fly.
Hubert: No injuries or blisters. That is the advantage of being a fill-in.
What kind of soreness did you have after the golf marathon?
Figi: We had overall body soreness.
Hubert: No soreness.
