Eyes on the Green

Traveling around the windswept golf course called The Straits, with its massive greens of bentgrass and rumpled, horizon-bound fairways of fescue, it’s easy to see why course manager Michael Lee BS’87 would arrange to keep his own yardwork to a minimum.

“My lawn takes me 20 minutes,” says Lee. It’s a cool spring morning, and we’re bouncing his pickup around the stunning environs of The Straits, one of two Kohler Company 18-hole courses that comprise Whistling Straits on the shores of a steely-surfaced Lake Michigan in Haven, Wisconsin.

“I have mostly mulch and woody ornamentals,” Lee says of his home lawn. “Everything I have to do for weed control I can do while I mow my lawn.”

This is in great contrast to the daunting challenge Lee faces in maintaining what has been deemed one of the country’s great championship golf courses.

And now the task has become almost herculean. The Straits, built and owned as part of The American Club by the Kohler Company, is hosting the prestigious PGA Championship this summer. From August 10 to 16, the eyes of the world will be on that course.

Though Lee will be toiling anonymously that week, guiding a staff of hundreds, his hard-earned skills as a golf course manager will be very much on display. Few, however, will truly understand what Lee and his staff do behind the scenes to maintain fairway and tee and rough and allow the television cameras to create what, in effect, is golf course art on our screens—sweeping vistas of perfectly tended dune and grass and emerald greens, with the big lake shining in the background.

But more than artful views are at stake. Lee, personable and easygoing and quick to smile, stands up well to pressure, those who know him say. And pressure there will be.

The PGA Championship, which dates back to 1916, is one of the most heralded events in golf. Each of the last two PGA Championships played at Whistling Straits, in 2004 and in 2010, drew upward of 300,000 people, and millions of households around the world tuned in to television broadcasts. The Wisconsin economy benefited to the tune of more than $76 million for each of the tournaments.

Lee is the first to say he could not shoulder the responsibilities of preparing The Straits for such worldwide scrutiny without plenty of help. And one of the places he counts on most for guidance in dealing with the course’s fussy turf is his alma mater, the College of Agricultural and Life Sciences at the University of Wisconsin–Madison—and, more specifically, the CALS-affiliated O.J. Noer Turfgrass Research and Education Facility, named for Oyvind Juul Noer, a CALS alumnus and one of the earliest internationally known turfgrass agronomists.

The facility, where scientists use tools ranging from high-powered microscopes to lawn mowers, opened in Verona, Wisconsin, in 1992 as a partnership between the Wisconsin Turfgrass Association, the University of Wisconsin Foundation, and the CALS-based Agricultural Research Stations.

Toiling in its maze of test plots, often on their hands and knees, are researchers who study everything from insects and soil to plant disease. For Lee, they are like a staff of doctors who can, at a moment’s notice, diagnose what is ailing a green or a fairway and prescribe a treatment. The Kohler Company (like many other golf course operators) contracts with the facility annually for these services.

Before and during the PGA championships, that role becomes even more crucial. The university specialists help Lee keep disease and insect problems at bay throughout the year. But in the weeks leading up to the championship they become his urgent care clinic, providing immediate help if something suspicious shows up. During the week of the championship they staff on-site, portable laboratories.

“We’re kind of at Mike’s beck and call,” says Bruce Schweiger BS’84, a CALS plant pathology researcher who serves as manager of the Turfgrass Diagnostics Lab housed at O.J. Noer. “If he calls, we’ll be there. We’re CSI Turf! That’s who we are.”

Of course, such high-profile events are just a small—albeit exciting—part of the facility’s wide-ranging mission. And you certainly don’t have to be running a world-class golf course to seek help from the scientists at O.J. Noer.

The turfgrass industry is a $1 billion-a-year business in Wisconsin and keeps about 30,000 people in jobs. Chances are, if you manage a sod farm or a park, maintain an athletic field, try to keep a 9-hole golf course at the edge of town up and running, or just wonder why your lawn looks like a bombing range, you could benefit from expert advice.

Paul Koch BS’05 MS’07 PhD’12, a CALS professor of plant pathology and a UW–Extension turf specialist who once worked as an intern for Lee, says the broad reach of the CALS turfgrass program, throughout the state and the country, is a fine example of the Wisconsin Idea at work.

“Just think of all the mom-and-pop golf courses around the state,” Koch says. “There are all these excellent little 9-hole courses. The owners have to manage their problems within the confines of the budgets they have. They really rely on our experts.”

Lee, preparing his course for the world stage, takes full advantage of the sharing of knowledge upon which the Wisconsin Idea is based. He long ago learned how important the concept is to people in all corners of the state. It was part of his education at UW–Madison, he says. Lee graduated in 1987 with a degree from CALS in soil science, specializing in turf and grounds management. He also worked as a student hourly helping conduct research in the Department of Plant Pathology.

Lee credits that education and several crucial golf course jobs—including five years as assistant superintendent at the Blue Mounds Golf and Country Club in Wauwatosa—with equipping him to handle the rigors of managing a course such as The Straits.

It was mostly his work afield at CALS that best prepared him, Lee says. He remembers long days spent crawling around test plots with a magnifying glass looking for diseases with names like dollar spot or nearly invisible insects such as chinch bugs. He literally learned his craft on the ground, he says.

“I learned the technical side of the business,” Lee says. “The need to know what’s going on at deeper and deeper levels.”

The willingness to work hard and learn has long been one of Lee’s most noticeable traits. At age 14, he went to work at the Blackhawk Country Club golf course in the Madison suburb of Shorewood Hills. His boss was Monroe Miller BS’68, now retired but for many years the respected and colorful superintendent at Blackhawk.

“He was a real special kid,” Miller says. “There were two things about Mike. He was smart and he had a great work ethic. He was probably never, ever, ever once, late for work.”

Miller recalls that off-season was always a time for catching up on chores such as painting. Around Thanksgiving in 1982, he told Lee and another young worker that among the jobs on their list was painting the inside of a pump station.

“They went down there on Thanksgiving Day and went to work,” Miller says. “I had to go down and kick them out so they would go home and spend time with their families.”

As for Lee, he says of Blackhawk and his apprenticeship with Miller: “I learned to work. I learned discipline.”

It was apparent even in those days, Miller says, that Lee had a special talent for everything to do with maintaining a golf course, from a love of the machinery to understanding the special care grass needs to become the meticulously groomed stage necessary for the game.

“Mike is one of those guys you could call a turfgrass clairvoyant,” Miller says.

Whistling Straits is a world unto itself, a haunting landscape that seems to have been dropped from the ancient countryside of the British Isles onto the Lake Michigan shoreline. That was exactly the intent of Kohler Company CEO Herbert Kohler and legendary golf course designer Pete Dye when they created both The Straits and The Irish, the other 18-hole course on the property.

The Straits, especially, evokes the rugged environs of renowned seaside courses such as the Old Course at St. Andrews in Scotland, frequent site of the British Open. These are known in the golfing world as links courses, dramatically different from the grassy, intensely manicured courses most Americans are familiar with. Greens are connected less by fairways than by long reaches of rugged, seemingly unkempt terrain pocked by deep, cylindrical bunkers known as pot bunkers. These are another naturally occurring feature of the old courses, terrifying hazards into which unlucky golfers can disappear for long moments before chopping their wayward ball out again.

The old links courses in Ireland, Scotland and England are characterized by a coastal topography of dune and scrub-covered ridges. They evolved as the setting for a terribly frustrating game called golf because they were good for little else other than grazing the sheep that chomped away while early golfers swung away.

Though some may associate the word “links” with linked golf holes, the word actually comes from Old English and predates the game. It is the name given to that particular harsh and scrubby landscape behind a beach.

This is the world that Dye wanted to create with The Straits. He started with a wasteland along the shore of Lake Michigan, a flat and dismal area that had been the site of a military antiaircraft training range. He ordered up 7,000 truckloads of sand and went to work.
What emerged was a course of bluff and dune along two miles of Lake Michigan shoreline with holes named Gremlin’s Ear and Snake and Cliff Hanger and Widow’s Watch and Pinched Nerve. Each hole has a view of the lake. There are four stone bridges and a stone clubhouse that looks as though it were transported rock by rock from the Scottish countryside. A flock of Scottish blackface sheep roam the grounds.

“We had to hire a shepherd,” Lee says. “Sometimes one of the sheep gets lost and we all have to look for it. You can spend hours out there looking for that one last sheep. It’s like something straight out of the Bible.”

But few characteristics connect The Straits to the old-style links courses more strongly than the wind. Lee, traveling the course, seemed almost always aware of the wind off the big lake.

“Out of the north today,” he says, during our drive. “Look at those waves.”

The wind gave the course its name. Herbert Kohler was walking the property during construction and, apparently teetering in a steady gale that whistled along the course’s heights and raised whitecaps on the lake, the name came to him very naturally.

The attention to detail in the course’s design, construction and maintenance has impressed the world’s best golfers. Lee keeps a file of comments from professional golfers, and he pulled out one from Tom Lehman, three-time winner of the PGA’s Player of the Year, who was interviewed about the course during the 2004 PGA Championship.

“It’s quite a feat of construction,” Lehman said. “I mean, it’s quite a vision they had . . . This golf course is almost otherworldly.”
Lehman also spoke of the course’s ruggedness. Players and spectators alike generally come off The Straits exhausted, Lee notes. During the 2010 championship he spent part of his time giving rides to exhausted spectators worn out by walking the up-and-down course.

Lee enjoys banging around the course in his truck, sharing its charms and its quirks, especially now as preparations for this summer’s championship are well under way. On one jaunt he points out the paths that are designed like narrow country lanes (no carts here; every golfer walks with a caddy). He pauses at the large staging areas for gravel and sand that will serve as platforms for the big corporate suites and viewing stands.

The course is being set up, Lee says, to make it more spectator-friendly, with better walking areas and viewing locations that place golf fans close to the action.

And Lee shares an interesting and somewhat startling detail that, upon reflection, makes perfect sense for a course owned by the Kohlers of bathroom fixture fame. He stops his pickup truck and points to what looks like gravel along the side of the road.
“We used crushed toilets to make that,” Lee says matter-of-factly, but with a faint smile playing on his face.

On this early spring day, the bentgrass on the greens and the fescue in the fairways has yet to begin changing from winter’s browns to the green of spring. But that green will soon enough begin creeping across the course—and Lee will be paying close attention to any disease or other problems that may try to establish a foothold.

For Lee and his staff, preparation for the PGA Championship has been going on for years: the close monitoring and treatment for disease and insects, the careful maintenance of the course throughout the playing season, when Lee’s crews are out morning and night raking, mowing and grooming.

Staff with the PGA have been on the site for two years, working from a large office trailer and keeping track of preparations, figuring out such details as where structures are going to go and where ropes will be placed to guide and control spectators.

The PGA course conditioning guidelines for championship competition give some indication of just how much attention to detail is necessary—consistent green speeds that are calculated with an instrument called a stimpmeter, mowers that are very precisely calculated to mow greens between .150 and .100 of an inch, the required use of bunker sand with grains that are measured so that no more than 25 percent of them are .25 mm or smaller.

“We go out all day with the guys from the PGA,” says Lee. “We’ve learned to pack a lunch.”

So it’s easy to see why Lee’s relationship with the experts at CALS becomes even more important as the championship draws near. Though Lee is adept at dealing with most of the challenges turf has to offer, the researchers at the Turfgrass Diagnostics Lab can often spot problems that remain invisible to most.

Back at the lab, Bruce Schweiger remembers puzzling over disease samples sent in by another client. To the client, the problem looked like dollar spot, but Schweiger knew that was not the issue. CALS entomology professor and UW–Extension specialist Chris Williamson was working nearby, and Schweiger asked him to take a look.

“Oh,” Williamson said. “Ants.”

It turned out that Williamson had done research on the problem some time before and had discovered that, during the mating season, some ant species go to war. They attack each other by spraying a nerve toxin that contains formic acid. That acid burns the turf and leaves lesions that look suspiciously like dollar spots, Schweiger recounts.

Such are the strange problems that could arise to plague Lee and his crew as they tend the course during the championship.

And those worries are on top of the intense maintenance that requires around-the-clock diligence once the event begins. Most crew members stay on-site working hours on end during championship week, Lee says, sleeping in big shelters set up for that purpose, snoozing in reclining chairs and watching the golf action on television screens.

Plant pathologist Paul Koch worked during the 2004 championship as an intern on one of the two- and three-person green crews that are charged with caring for a particular green and making sure during the week that it is cut morning and night and maintained to the PGA’s exacting specifications.

Sometimes, Koch says, that requires a cut of a mere sliver, no more than the depth of three credit cards or so stacked one upon the other.

One damp early morning during the championship, Koch recalls, Lee dispatched crews to squeegee the dew from tees. Koch was met during the chore by one of the professional golfers, who marveled at what Koch was doing.

“He said, ‘I can’t believe you guys are doing this so that we don’t have to walk in dew,’” Koch recalls.

Through the entire championship, Koch says, Lee remained cool and collected.

Of course, going into the week of a championship, Lee has already made sure there is little that can go wrong. A recent tour of the course included a visit to the maintenance building garage, located just outside the door from Lee’s spartan office (aerial shots of the course being the most elaborate decoration).

Lee walked to one of the 60 big mowers lined up and gleaming in neat rows. He tilted one up and suggested running a finger across one of the blades.

It was razor sharp.

Learn more at the following websites:
O.J. Noer Turfgrass Research and Education Facility: http://ojnoer.ars.wisc.edu
Whistling Straits: www.americanclubresort.com/golf/whistling-straits
PGA Championship: www.pga.com/pgachampionship

The Fox, the Coyote­—and We Badgers

Once upon a time during the last few years, a red-haired girl new to the University of Wisconsin–Madison crested Bascom Hill and cast her eyes upon the cozy arrangement of buildings and lawns, the tree-lined city by the fair lake. Her nature and upbringing led her to think: Yes, this is good. I should meet the right boy here. I hope the food is good.

The UW–Madison campus is a well-worn locale for such scouting. Last year 31,676 prospective students scoped out dorms and classrooms. Hundreds of elite athletes measured the environment against their precise needs. Thousands more informal visits were made, all driven by the same question: Can I thrive here?

But our young visitor is in a new class altogether—wild members of the canid clan. As it happens, their food is quite good, and she—technically a vixen, or female fox—did find the right dog. After spending a winter holed up under Van Hise Hall, she gave birth to a litter of eight, and in early March of 2014 began to let the young kits gambol about.

They were a campus sensation—stopping lectures, cars and buses, inspiring a popular Tumblr blog, drawing hundreds of rapt spectators. Their appearance provided a fortuitous teachable moment for David Drake, a professor of forest and wildlife ecology and a UW–Extension wildlife specialist, who was just beginning to delve deeper into studying the foxes and coyotes of Madison.

Coyotes have been intermittent, if secretive, Madisonians for more than a decade. In the last few years reports of coyotes by visitors to Picnic Point have been rising, and people from the Lakeshore Nature Preserve asked Drake if he could investigate. But the rise of the urban fox population is a relatively new canine twist.

“It’s very timely,” says Dan Hirchert, urban wildlife specialist with the Wisconsin Department of Natural Resources. While no comprehensive data have been collected, from where he sits foxes and coyotes are gaining throughout the state. And while the coyotes have been present for a couple of decades, the fortunes of the fox seem to be following the rise in urban chicken rearing.

Because most wildlife research happens in rural areas, we may not know as much as we think about our new neighbors. “Does what we’ve learned about these animals in the wild apply in urbanized settings?” asks Drake. Most major cities employ a forester, but very few cities have a wildlife biologist on staff. Much more common is the pest management paradigm: animal control.

“It doesn’t make any sense to me,” Drake says. “If 85 percent of Americans live in cities, why aren’t we doing more? That’s where people are interacting with wildlife.”

These questions prompted Drake to found the UW Urban Canid Project, a hyperlocal study with far-reaching implications.

“The number of urban canid sightings on campus, primarily red fox and coyote, have been on the rise and have been met with mixed emotions from all different members of society,” notes Drake. “This research aims to understand more about the complex interactions between coyotes, foxes and humans in this urban area—as well as provide information and resources for residents to reduce the potential for conflict with these amazing creatures.”

As morning light seeped into a cold January dawn, David Drake and his grad student Marcus Mueller prepared to lead a small convoy from Russell Labs, winding toward the wild corners of campus to check 18 restraint traps that had been set the evening before.
“Are you feeling lucky today?” Drake asks, climbing into the truck.

“Always,” says Mueller.

“I had a hard time getting to sleep last night,” says Drake. “This is like the anticipation of Christmas morning. Every day you go out to see if you caught something.”

First stop is the old Barley and Malt Laboratory, between the retaining wall of University Avenue and the physical plant. It hardly seemed like habitat, but Mueller traced a clear track laid down by the repeated passage of many small feet. The animals were using the buildings for cover, in transit to someplace else.

Drake is hopeful—he’d already received a call from someone who’d seen a fox at 5:20 a.m. on the football practice field. “They were running through Breese Terrace all last year,” he says. At least one fox was digging in an area under the west side bleachers of Camp Randall for a possible den, notes Drake, but no kits were ever seen there. “It is funny to find these spaces on campus that the animals are using,” says Drake. “I ride my bike by here every day and never really thought about it.”

And in one of the three traps an annoyed raccoon waits impatiently. Donning protective gloves, Drake and Mueller release the coon, who scuttles away, anxious for cover.

Next stop is a small cattail marsh next to Willow Beach, behind the new Dejope Residence Hall. The day before, Drake and Mueller had baited the marsh with parts of a deer carcass. On the short trail we flush an eagle from its perch, perhaps planning its own morning snack of carrion.

This little ecological pocket typifies the habitat opportunities that fox and coyote are exploiting. It’s not big enough to call home, or even to get a regular meal. But link it together with dozens of other nooks and crannies and dumpsters around campus, and the sum total is a complex and productive niche.

Fox and coyote are urban adapters: flexible enough to range across a variety of landscapes, from rural to urban. For animals to survive in a city, they typically need to be this kind of habitat generalist, able to exploit a range of hunting and scavenging environments.

The other part of the equation is habituation—how animals get accustomed to human activities. As a species moves into the city, those who survive realize over time that bad things don’t necessarily happen when they encounter humans. Instead of running at the first sign of people, they sit and watch. This knowledge gets passed down from mother to pup, eventually leading to the Van Hise foxes romping in full view of adoring crowds.

The restraints behind Dejope are set for fox, and this morning there is nothing. Drake looks around and connects the dots in the surrounding environment. West across the ice is University Bay Marsh, where four more restraints await. A few ticks to the north is Picnic Point, and the lake beyond.

The last traps of the day are located in the Biocore Prairie, where the research began when a few trail cams confirmed that a group of coyotes were ranging through the preserve, and probably enjoying the fruits of the Eagle Heights gardens as well.
Drake hopes to learn how urban agriculture is influencing canid behavior. Backyard vegetable gardening is flourishing, and each year more city dwellers add chicken coops to their homesteads.

The chickens are an obvious attraction—chickens have probably been preferred canid targets since even before their domestication. Gardens also attract the small mammals that canids prefer. They will even snack on berries and vegetables.

Last year Drake secured four radio collars—two for each species—and, with the assistance of Lodi trapper Mike Schmelling, researchers were able to collar a pair of coyotes and one fox. Among the first discoveries was that the animals are running the frozen lake. The researchers learned this when one collared coyote disappeared. At first they suspected a malfunction, but a citizen report led them to Maple Bluff, where they reestablished radio contact. The coyote had apparently run all the way across the lake, possibly snacking on ice-fishing gut piles along the way. Another ran north and was killed by a car on County M, near Governor Nelson Park.

This year the research hits full speed, with 30 fox collars and 30 coyote collars available. The ambitious work plan includes collaring an entire fox family, kits and all.

And in the snow-covered landscape of the Biocore Prairie, the first glimpse of the third restraint trap offers a rush of hope. The area around the restraint is beaten up, with dark leaves interrupting the white. An animal was clearly held at some point, but all that’s left is a bit of hair and a kinked and ruined cable.

Back in the truck, Drake teases Mueller. “Marcus, I don’t have a good feeling about your luck.”

“Not yet, anyway.”

“You’re not an unlucky person, are you?”

“I hope not.”

“Because I have fired more than one graduate student for being unlucky . . .”

It’s just as dark and even colder the next morning, yet the party adds an undergraduate wildlife ecology student, Cody Lane, and Laura Wyatt MS’87, a program manager with the Lakeshore Nature Preserve. John Olson, a furbearer biologist for the DNR, is in town, and has come to check out the project before putting in a day of lab work.

Behind the Barley and Malt Laboratory, Olson kneels down to evaluate the tradecraft of the empty restraint—a simple loop of airline cable noose suspended from a dark length of stiff wire. “They don’t even see these as traps. They see them as sticks,” Olson explains.

These unique cable restraint traps were named and developed with DNR assistance as part of a national humane trap research program in the early 2000s. “The important thing with these kinds of sets is non-entanglement,” he says. The radius of the multistrand wire must be clear of any potential snags. The size of the loop is determined by the animal you’re selecting, while a stopper keeps it from getting too tight. It works much like a choker collar.

During testing they trapped just over 200 coyotes, and only two died. One had a bad case of mange and died of exposure. The other was shot by someone who didn’t realize the animal was restrained. “It’s a very safe tool,” Olson says. “Cable restraints never damaged any coyotes in the three years that we studied them.”

The convoy moved on to Willow Beach—and, finally, success. A young male fox waits suspiciously, huddled in the reeds. The wind probes at his deep winter coat while the party retreats and summons Michael Maroney BS’85, a veterinarian with the UW–Madison Research Animal Resources Center.

Together Mueller and Maroney estimate the fox’s weight at 12 pounds, and draw a mix of ketamine and xylazine. Mueller secures the animal with a catch pole while Maroney injects the cocktail into the rear leg muscle, provoking an accusing glare from the fox. The clock starts. Within six minutes Maroney looks at Mueller and announces: “He’s clearly gorked.”

Everybody laughs at the non-technical yet thoroughly accurate terminology, and the work begins. They figure they have about 40 minutes. Laying the animal out on a white towel atop a blue tarp, Mueller secures a cordura muzzle, then pulls out electric clippers and shaves one dark foreleg to make it easier to find a vein. Maroney watches his technique while the undergraduate Lane records data.
The fox breathes steadily, and the three talk quietly, as if he were only asleep. Without the wind ruffling his coat, the fox seems smaller, more vulnerable. After the blood draw, nasal and fecal swabs are taken, and the mouth examined. Finally, they weigh the animal—a sturdy 13.5 pounds—and affix the radio collar.

Removing the muzzle, they carry him away from an opening in the marsh ice—a gorked animal doesn’t always behave rationally—and lay him out again on the tarp, out of the wind. A few minutes later and a dark ear twitches, as if to displace a fly. A few more minutes, and the ear twitches pick up. Suddenly the fox stands up shakily, and surveys the audience of onlookers. He quickly takes cover in the marsh, where he gathers his wits for a few more minutes, then slips from view.

Mueller and Drake are giddy, ebullient. “We are off and running,” says Drake. “That was pretty cool.” Last year it took forever to catch a fox; this year they begin with one. “Great start,” says Mueller, and then recounts the steps to himself in a low voice, as if to help remember: the sedation, the blood draws, the recovery.

Mary Rice first saw the coyote in her backyard sometime in the summer of 2012. It was getting dark, and first she wondered, “Whose dog is that?”, followed quickly by: “Oh, my god, a coyote.”

“We were a little alarmed,” she says.

Rice canvassed the neighbors, warning them there was “a coyote lurking” about. Some didn’t know, others did, and some even thought they’d seen wolves. She was wondering how to deal with it, who to call, when she saw another one, smaller. “Remove one, there will be another,” she realized.

A graduate coordinator in the Department of Food Science, Rice remained somewhat unsettled for a few months, worrying about her cats and unsure about her own safety. Then one day at work she learned about Drake’s UW Urban Canid Project and decided to give them a call.

“Can you try to track it and figure out what it’s doing here?” she asked. “We can hopefully live with it. If we’re not going to be able to remove it, maybe we can learn from it and learn how to live among them.”

Before long, with the cooperation of another neighbor, a restraint trap was set. This was Mueller’s first solo set: he decided where to put it, and configured and camouflaged it. Within a week, in early March they had a 36-pound male coyote who had been cutting behind a brush pile. On her way to work, Rice stopped to see the animal and help the team record its vitals. She couldn’t wait to tell her coworkers why she was late.

Rice’s coyote experience is a perfect example of how the project can work, says Drake, with outreach engaging members of the public and connecting them with scientists in the field. On most trap-checking mornings Drake’s team has company—each day a new handful of visitors. Sometimes they’re wildlife students or other friends of the program, but often they’re just curious early risers who follow the group’s progress on social media.

And with hundreds of followers on Facebook and Twitter, public fascination is strong. Because of our strong cultural connection to dogs, our affinity may even be a little hardwired. From Wile E. Coyote and fox or coyote tricksters in folklore to the Fantastic Mr. Fox, these are animals we all know on some level, however mythic.

Still, fox and coyote don’t get quite the same reception. The fox is easy to anthropomorphize. It’s small, cute and generally non-threatening. Coyotes aren’t typically seen as often, and your first thought can be, like that of Mary Rice: Whoa, that’s a pretty big animal.

“Just because you see a coyote doesn’t mean it’s a bad animal, and doesn’t mean it’s going to create problems for you or that you should be afraid of it,” says Drake. The key is to not create, or exaggerate, a conflict. And that’s almost always about food. It’s important to secure bird feeders and outside pet food, and to take care with pets out of doors. If the coyotes become too bold, make an effort to scare the animals away. “We’re really trying to help people to understand how wonderful it is to have these animals here, but also to be vigilant,” Drake says.

“Are you nocturnal yet?” I ask Mueller as I climb into a white UW van at 9 p.m. in early March. He laughs—it won’t be long now. As soon as early-morning trap checks are done, he’ll be swinging full-time on the second shift. These dogs are nocturnal, and if you want to learn where they are at night, you’ve got to get out there with the radio tracker.

The research plan calls for tracking each animal at least once a week. Some nights it’s boring, and Mueller catches naps between hourly triangulations. But the newly collared fox has been a real challenge. He was tracked one night moving from south of Fish Hatchery Road and Park Street all the way up to John Nolen Drive, where he spent time on frozen Monona Bay and eventually made it to Muir Woods on campus. That’s about four miles as the crow flies—never mind the urban labyrinth he had to navigate between those points. He did all that traveling within a five-hour period.

“It truly was a game of cat and mouse trying to keep up with him that night,” says Mueller. Is he a young transient who hasn’t yet established a home range? Is he trying to find a mate? Or can home ranges for urban foxes really be that big?

Some nights Mueller can track only one animal, but on others they are close to each other. On one recent night the fox and the coyotes were all on campus, just a short distance from each other. “I was flying all over campus,” says Mueller. “It was a crazy night of telemetry.”

It was a perfect scenario for answering a really big question. In wilder terrain foxes and coyotes are mutually exclusive, but Madison is different. “We know from the animals we’ve got on radio that the fox and the coyote are sharing the same space, and sometimes they are sharing the same space at the same time,” says Drake. “They are crossing paths.”

Are the foxes using humans and elements of our built environment to protect themselves from coyotes? Or are there simply enough resources that they don’t have to compete as strictly—more rabbits and squirrels, more compost piles and chicken coops?
The scientists are a long way from answering those questions. First they need to relocate the coyote.

Mueller parks around the corner from Mary Rice’s house in a residential pocket south of the Beltline and raises the antenna, a three-element Yagi that looks like a refugee from the old days of analog TV.

The first reading comes from the west, and from the strength of it Mueller guesses we’re a mile or more away. Crossing back over the Beltline, a little under a mile as the crow flies, and another reading: now the signal’s coming from the east. Another three-
quarters of a mile into a dead-end parking lot, and the signal is now east and south. But back over the Beltline.

In quarter-mile and half-mile increments Mueller is in and out of the van, swinging the antenna around, squawk box to his ear, taking compass readings. After a few more readings he finalizes the coyote’s location in a small wetland not far from one of the many bike paths that probe south from the city. He stayed put until 2 a.m., when Mueller called it a night.

“I can’t wait,” says Mueller, thinking ahead 12 months, when he’s got hundreds of hours of data plotted on a map and can begin to see patterns. “The underlying goal of this project is to be able to coexist with these animals more effectively, to avoid conflicts,” he says. “We don’t want to have to remove coyotes from a population because they are too habituated to people.”

As a summer job during college, Mueller used to take calls at a wildlife rehab center in Milwaukee. “A lot of times people just don’t know much about the ecology and life history of these animals, and that lack of understanding leads to fear,” he says. One call in particular stuck with him, a man worried about a turkey walking around in Milwaukee.

“He said, ‘You’ve got to take it back to nature. It’s not supposed to be here,’” Mueller remembers. But the turkey had already redefined nature—and so have coyotes and foxes and deer and raccoons and . . .

“Cities aren’t going anywhere,” says Mueller. “And the way that these animals are adapting, I think it’s only going to allow for more animals to continue this trend.”

Keep up on all the latest information from the UW Urban Canid Project on Facebook and on Twitter: @UWCanidProject. If you have any questions, or are interested in observing or volunteering, please email: uwurbancanidproject@gmail.com.
To see more campus fox photos by E. Arti Wulandari, visit: http://go.wisc.edu/campusfoxes.

Terry Lensmire

(Earned his first Wisconsin Master Cheesemaker certificate in 1997)

Terry Lensmire is a third-generation cheesemaker whose passion for the craft was instilled at an early age. He started making cheese as a child and continued throughout high school. In 1974 he earned his cheesemaker license and in 1982 became a licensed cheese grader. His knowledge and experience have expanded in a career that has included work for the U.S. Department of Agriculture, Land O’Lakes—and, currently, serving as product development manager at Agropur, a dairy cooperative based in Canada. Lensmire has been active in his craft outside the plant as well, serving as a cheese judge at the Wisconsin State Fair, at the Wisconsin Cheesemakers Association U.S. and World Cheese Contest, and at the World Dairy Expo Championship Dairy Product Contest. Lensmire was in the first wave of Wisconsin Master Cheesemakers, receiving his certification in 1997 (the program started in 1994)—and he’s been a presenter at the Cheese Grading Short Course since it started at around the same time. He has since been certified in cheddar, Monterey Jack, mozzarella and provolone.

Bruce Workman

(Earned his first Wisconsin Master Cheesemaker certificate in 1999)

As a five-time graduate of the program, Bruce Workman holds the most Wisconsin Master Cheesemaker certifications of anyone in the state. Workman is certified in a total of 11 cheeses: butterkase, baby Swiss, specialty Swiss, Emmentaler, raclette, Gruyere, Havarti, Gouda, brick, Muenster and cheddar. Workman began working in the industry before and after school at the age of 16, and at 18 he became a Wisconsin licensed cheesemaker. By 1999, when he received his first Wisconsin Master Cheesemaker certification, Workman had been working in a plant that produced mostly European cheeses. It was this experience that shaped his desire to pursue certification in European cheeses. At Edelweiss Creamery, located in Monticello, Wisconsin, Workman and his staff of 11 produce 23 cheeses, including many in which he is certified. Workman founded Edelweiss Creamery in the same location that has been home to cheesemaking since 1936. After 43 years of making cheese, Workman says he would like to slow down on his responsibilities in the production room and focus on training the next generation at Edelweiss.

Second Life for Phosphorus

Phosphorus, a nutrient required for growing crops, finds its way from farm fields to our food and eventually to our wastewater treatment plants. At the plants, the nutrient causes major problems, building up in pipes or going on to pollute surface waters.

Brushite bounty: Phil Barak displays brushite produced during trials at the Nine Springs Wastewater Treatment Plant of the Madison Metropolitan Sewerage District. Each jar contains brushite harvested from 30 gallons of anaerobic digest. Photo courtesy of Phil Barak

Brushite bounty: Phil Barak displays brushite produced during trials at the Nine Springs Wastewater Treatment Plant of the Madison Metropolitan Sewerage District. Each jar contains brushite harvested from 30 gallons of anaerobic digest.
Photo by Rick Wayne

But soil science professor Phil Barak has an idea about how to retrieve the nutrient from wastewater in a valuable form—and it started from a basic lab experiment. “I was doing some work on crystallizing phosphorus, just out of pure academic interest,” explains Barak. “That led me to crystallize a mineral called struvite. Then I realized it was forming in wastewater treatment plants as a nuisance.”

If he could form crystals in the lab, he reasoned, why couldn’t it be done in the wastewater treatment plants in a controlled way? It could. And, even better, if he collected the phosphorus early on in the treatment process in the form of a mineral called brushite, he could harvest even more of it.

Beyond removing phosphorus from wastewater, brushite can serve as a nutrient source for growers. While Barak will do further testing to prove its utility, brushite is a phosphate mineral that’s actually been found in agricultural fields for years.

“When conventional phosphorus fertilizers are added to soil, brushite forms. I maintain that we’ve been fertilizing with brushite for decades, but nobody’s been paying attention to it,” says Barak.

Being able to remove phosphorus from wastewater and supply it back to growers is a win-win situation, Barak notes. “We’re collecting phosphorus where it’s localized, at really high concentrations, which is the most economical place to collect it,” says Barak. “This works out in just about every dimension you can consider, from the treatment plants to the cost of recycling phosphorus as opposed to mining it new.”

Graduate students in Barak’s lab suggested that he commercialize the technology and start a company. After the Wisconsin Alumni Research Foundation (WARF) passed on the patent, Barak and his students sought help from the UW Law and Entrepreneurship Clinic. They received two federal Small Business Innovative Research grants, and, with some additional funds from the state, including the Wisconsin Economic Development Corporation, their efforts have turned into a spinoff company: Nutrient Recovery & Upcycling, LLC (NRU).

The company’s next step was a big one. This summer, a phosphorus recovery pilot plant is being implemented in a wastewater treatment plant in Illinois. The pilot project will test the research ideas on a larger scale.

Additionally, the NRU team will participate in the Milwaukee Metropolitan Sewerage District’s granting system to determine if a pilot project would be a good fit in Milwaukee. They hope to start collecting and analyzing data from Illinois by September, using that pilot system to lay the groundwork for others in Milwaukee and beyond.

Uganda: The Benefits of Biogas

Generating enthusiasm for a new kind of technology is key to its long-term success. Rebecca Larson, a CALS professor of biological systems engineering, has already accomplished that goal in Uganda, where students at an elementary school in Lweeza excitedly yell “Biogas! Biogas!” after learning about anaerobic digester systems.

Larson, a UW–Extension biowaste specialist and an expert in agricultural manure management, designs, installs and upgrades small-scale anaerobic digester (AD) systems in developing countries. Her projects are funded by the Wisconsin Energy Institute at UW–Madison and several other sources. Community education and outreach at schools and other installation sites are an important part of these efforts.

Children get excited by the “magic” in her work, she says. “It’s converting something with such a negative connotation as manure into something positive,” Larson notes. In an AD system, this magic is performed by bacteria that break down manure and other organic waste in the absence of oxygen.

The resulting biogas, a form of energy composed of methane and carbon dioxide, can be used directly for cooking, lighting, or heating a building, or it can fuel an engine generator to produce electricity.

Larson’s collaborators in Uganda include Sarah Stefanos and Aleia McCord, graduate students at the Nelson Institute for Environmental Studies who joined forces with fellow students at Makarere University in Kampala to start a company called Waste 2 Energy Ltd.
Along with another company, Green Heat Uganda, which has built a total of 42 digesters, Waste 2 Energy has helped install four AD systems since 2011.

“Most of these digesters are locally built underground dome systems at schools and orphanages,” Larson explains. Lweeza’s elementary school is a perfect example.

The AD systems use food waste, human waste from pit latrines and everything in between. The biogas generated by the digester is run through a pipeline to a kitchen stove where the children’s meals are prepared. Compared to traditional charcoal cooking, the AD systems greatly reduce the school’s greenhouse gas emissions.

Larson and her team are now focusing on enhancing the efficiency and environmental benefits of these systems. Their goals are to improve the digester’s management of human waste, reduce its water needs, increase the amount of energy it produces and generate cheap fertilizer to boost food crop yields.

“Our overall goal is to create a closed-loop and low-cost sustainability package that addresses multiple local user needs,” Larson says.

The beauty of the project is that all these needs can be met by simply adding two new components to the existing systems: heating elements and a solid-liquid separator.

To help visualize the impact of the fertilizer, Larson set up demonstration plots that compare crop yields with and without it. Down the road, a generator could be added to the system to provide electricity in a country where only 9 percent of the population currently has access.

As a next step, Larson hopes to replicate the project’s success in Bolivia. She is finalizing local design plans with Horacio Aguirre-Villegas, her postdoctoral fellow in biological systems engineering, and their collaborators at the Universidad Amazonica de Pando in Cobija.

Pam Hodgson

(Earned her Wisconsin Master Cheesemaker certificate in 2013)

At the Sartori cheese company, based in Plymouth, Wisconsin, Pam Hodgson is responsible for developing new cheeses to meet desirable specifications, researching cheesemaking methods, and evaluating and addressing issues of quality. After graduating from CALS with a degree in dairy science, Hodgson began her career as a dairy nutritionist for a large cooperative. After starting a family, Hodgson wanted a job that required less travel, which led her to the science and art of cheesemaking. Her passion is deeply rooted in her family’s connection to the craft, she says. Her grandfather, a CALS Dairy School graduate, was an award-winning cheesemaker—and now her daughter is pursuing a career in cheesemaking as well. “Our cheesemaking genes must be pretty strong,” says Hodgson, who has Master Cheesemaker certifications in fontina and open hard cheeses.

Tom Jenny

(Earned his first Wisconsin Master Cheesemaker certificate in 1997)

Like many cheesemakers of his father’s generation, Tom Jenny and his family grew up just upstairs from their cheese factory in rural Wisconsin. However, it wasn’t until Jenny returned home from the U.S. Navy in 1973 that he decided to pursue a career in the trade. At the time his father and uncle owned Platteville Dairy and were able to offer Jenny the opportunity to develop his craft. After 26 years there, Jenny went on to manage the Carr Valley Wisconsin Pride plant under Sid Cook. Jenny’s day-to-day responsibilities include production, packaging and shipping the plant’s products. Jenny has Wisconsin Master Cheesemaker certifications in Swiss, fontina and Gouda—obvious choices for Jenny, who had been producing these cheeses for more than a decade. Jenny is enrolled in the program again with the goal of obtaining two more certifications. In addition to his role as manager at Carr Valley, Jenny is training several cheesemakers—and he looks forward to seeing how their careers develop.

Gerard Knaus

(Earned his Wisconsin Master Cheesemaker certificate in 2012)

Weyauwega Star Dairy has been owned and operated by Gerard Knaus’ family for more than 30 years. Knaus is the first cheesemaker there to become a Wisconsin Master Cheesemaker, with certifications in feta and parmesan. Knaus was introduced to the craft at 14, when his father first brought him to the plant and he had the opportunity to work hands-on alongside a cheesemaker. “I knew then that this was what I wanted to do when I grew up,” Knaus says. Knaus is again enrolled in the Master Cheesemaker program, this time aiming for certification in brick and Colby. Afterward, he plans to become certified in mozzarella and cheddar as well. “When you start this program, you quickly realize that despite the fact that you’ve been making cheese all your life, there’s a lot you don’t know,” Knaus says.

Kerry Henning

(Earned his Wisconsin Master Cheesemaker certificate in 1999)

The day often begins at 3:20 a.m. for Kerry Henning, whose responsibilities at Henning’s Wisconsin Cheese, based in Kiel, Wisconsin, include preparing ingredients for cheesemaking, packaging cheese and giving facility tours to visitors from around the world. Henning entered his undergraduate studies intending to pursue a degree in accounting until he met his wife and reevaluated his plans for the future. Eventually following in his family’s footsteps, Henning became a Wisconsin Master Cheesemaker certified in cheddar, Colby, and Monterey Jack—the cheeses his parents made at the family plant. His favorite part of his work, he says, is the satisfaction and accomplishment he feels when people in the food industry express their appreciation for his product and share how they’ve used it. Looking back on his Master Cheesemaker training, Henning fondly remembers the camaraderie among students and the opportunity to discuss their trade. “Some of your best education comes from the hotel lobby bar once class is over,” Henning says.

Alan Gruenke

(Earned his Wisconsin Master Cheesemaker certificate in 2013)

Third-generation owner Alan Greunke always arrives at Maple Grove Cheese in Milladore, Wisconsin, well before dawn to begin preparations for the cheese to be made that day. The Greunke family has a long history with CALS—Greunke’s grandfather graduated from the Dairy School in 1912, Greunke notes while admiring his grandfather’s class picture. Having attained his cheesemaking license at age 13, Greunke had compiled more than 40 years of experience by the time he completed his Wisconsin Master Cheesemaker program in 2013. Greunke is certified in cheddar and Monterey Jack, two of the most popular cheeses at Maple Grove—and having the Master’s Mark on their products has led to a significant increase in business, he says. His favorite part of the program was the cheese technology short course, which offered him and a broad spectrum of his peers a chance to share their knowledge and experiences.

Pat Doell

(Earned his Wisconsin Master Cheesemaker certificate in 2014)

At Agropur, a Canada-based dairy cooperative, Pat Doell is responsible for cheese production, packaging and shipping at the company’s plant in Luxemburg, Wisconsin. Doell grew up in a cheesemaking family and in high school spent weekends and summers working in the family plant. Today Doell is among the newest of the Master Cheesemaker graduates, receiving certification just last year in provolone and mozzarella. Doell’s certification is held in high regard by Agropur, which takes pride in displaying the Master’s Mark®—an exclusive benefit for Wisconsin Master Cheesemakers—on its products. The three-year Wisconsin Master Cheesemakers program required Doell to attend classes, submit samples for review, have plant inspections and complete a rigorous final exam, training that was “challenging but invaluable,” says Doell.