Disc Golf Course Doubled to 18 Holes

By Heather Cass, publications manager, Penn State Behrend

Five years after the college’s first 9-hole disc golf course opened, one thing was certain: It was a popular addition to the Penn State Behrend campus. Rare is the rain-free day when you don’t see players tossing discs toward their targets, medieval looking chain-link baskets on metal poles, that snake through campus.

Now, players will have even more targets to hit as the course was recently expanded to 18 holes. See the new course map here.

Brian Streeter, senior director of athletics, ordered the new targets last fall but they arrived too late to install in 2020, so Athletics staff took the extra time to design the expanded course – reworking some of the original nine holes and creating nine new ones with input from members of the Erie Disc Golf club.

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New tees are temporarily marked with flags. Signage will be installed when the course is finalized.

The new holes opened April 1 and expanded play from the west side of Jordan road to the east side of the road. Streeter said the course is a work in progress.

“We’re still tweaking it,” he said. “We discovered some things that weren’t working, like a hole that was too close to Junker Center, which resulted in players trying to throw over the building, and we are listening to feedback from players.”

Additionally, construction now underway on Federal House near Junker Center required some planned holes to be placed in a temporary location.

Once the course is finalized, Streeter said that the plan is  to put up permanent signage, including a full course map and signs at each tee. For now, the new hole tees are marked with orange flags. Maps are available at hole no. 1, near the tennis courts.

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Pick up a course map at hole No. 1 in front of the tennis courts.

Student legacy

The original 9-hole course was a student-driven project, initiated by Kyle Stephan ’14, a former SGA president, who got the ball rolling discs flying. Stephan was joined by then students, Trey Neveux, Mark Malecky, Steve Lester, and Tyler Ferraino, now 2016 graduates, who together designed the course, located equipment, and secured funds. Even as they finished the original course, the team hoped it might be expanded one day.

“I’ve talked to all the members on the original board of the club, and we’re all extremely happy the course was expanded to make it a full 18 holes,” said Neveux, who is now a launch engineer at Space X in Los Angeles. “I’m excited that the new course takes players into less explored parts of campus on the east side of Jordan Road. I’m looking forward to playing the expanded course and have already talked to friends and former professors about playing a round next time I’m in Erie.”

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Former students Tyler Ferraino and Trey Neveux, both 2016 graduates, are two of several students who developed the original 9-hole disc course. File photo from 2015. 

Disc Golf 101

Equipment

basic disc golf set contains three discs—a driver, a mid-range disc, and a putter. Just as with golf, the driver is used for long drives from tee, the mid-range disc is used for shorter distances, and the putter is used when a player is close to a target.

Several sets of discs are available for students to borrow for free at the registration desk at Junker Center, or players can pick up sets of their own at most retailers or online for less than $30.

How to play/rules

Standing at the tee, a player throws the driver disc toward the basket. Players — typically in groups of two to four — take turns throwing their discs with the one whose disc lands the farthest from the basket going first (as with golf).

One point (stroke) is counted each time the disc is thrown and when a penalty is incurred. The goal is to play each hole in the fewest strokes possible. A disc that comes to rest in the basket or chains marks successful completion of that hole. The player with the lowest total strokes for the entire course wins.

Most of the holes on Behrend’s course are a par 3, but there are also some par 4 and 5. Map here.

Learn more about how to play disc golf here.

Visitor parking, course notes

  • Visitors may play for free anytime the course is available. Users are encouraged to park in the overflow lot on the south side of Jordan Road on Old Station Road, which is the closest lot to start and finish of the 18-hole course. A visitor parking pass can be obtained from Police Services. In current times, players are asked to wear masks and stay socially distanced from other teams.
  • Note that, at times, some holes may be closed for safety reasons when an athletics event, such as a baseball or softball game, is underway nearby.
  • Penn State students, faculty and staff members may borrow a set of three discs (driver, mid-range, putter) at the Junker Center registration desk with their Penn State ID.

RELATED: Check out this post from the Behrend Blog archives about the original 9-hole disc golf course at Behrend.

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Don’t toss it, pickle it!

LEAFS Club to host Creative Food Preservation workshop with Behrend’s head chef

By Heather Cass, Publications Manger, Penn State Behrend

According to the Food and Drug Administration, 30 to 40 percent of food in the United States is wasted. That figure is particularly hard to swallow given that an estimated 35 million people in our country experience hunger every year.

“This means that the food isn’t being consumed or even turned into compost, but instead ends up in our landfills,” said Pearl Patterson, a senior Psychology major and president of the Leaders in Education and Action in Food Systems (LEAFS) Club. “While much of the change needed to develop sustainable food systems must come at the policy-making and law-making levels, being able to reduce waste in our own homes is absolutely of importance and can make an enormous difference.”

To help area individuals learn how to safely extend the life of their food, the CLUB is hosting a webinar on Creative Food Presentation Wednesday, April 7, at 6:00 p.m. with Penn State Behrend’s Chef Kyle Coverdale.

“Creative food preservation means using techniques that are traditionally used for preserving food, like pickling, while transforming the food into something new,” Patterson said. “For example, Chef Kyle will be demonstrating a very flexible pesto recipe.”

Making pesto is a great way to preserve leafy greens, such as cilantro, kale, or chard, which can spoil quickly in their original form. Once they are made into pesto, however, the greens will last much longer and can even be frozen for later use.

During the session, participants will also learn about different pickling methods and how to make sauerkraut and ricotta. Participants can buy the ingredients and cook right along with Chef Kyle from their own kitchens or watch and try it on their own later.

To register for the event and get a Zoom link and list of ingredients, email Patterson at pbp5102@psu.edu.

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