Posted June 26, 2017
Folks play golf year-round in Arizona. That’s an option when your state capital/largest city can be found in the “Valley of the Sun,” right? Warm temps … sunshine … just add water – for greens so immaculately manicured you could shoot a game of pool on them, and soft, rolling fairways that cradle a long, straight drive, setting up an easy chip to the pin – or, if you’re Jordan Spieth, a bunker shot that you hole out to win the Travelers Championship playoff.
Here’s the scoop: If you like golf, you must like energy. Natural gas and oil help make today’s golf a game of leveraged power – enjoyed on exquisite courses and made enjoyable by energy, from well-fertilized courses to equipment crafted with space-age materials. Natural gas and oil make a good game even better.
Posted June 23, 2017
It’s a day and a half into an old-fashioned driving vacation on historic Route 66. Oklahoma is just over the next hill, about a third of the way along the highway’s 2,400 miles. The road ahead is clear, the Ford Mustang is humming – and with Tom Petty wailing “Free Fallin’” over the car’s sound system – it’s a little like a scene from “Jerry Maguire.” Freedom on the open road.
Well, mostly freedom. Within view of the Oklahoma state line, the car’s fuel indicator winks on. The Mustang’s getting thirsty. No problem. Billboards rising over gently rolling, brown landscape point to gas stations just inside the Sooner State – at Quapaw and also Commerce, Mickey Mantle’s boyhood home.
You pick Commerce, a nod to “The Mick’s” memory. While the Mustang quenches its thirst, you scan a state map, looking for attractions along 66’s storied route.
Posted June 21, 2017
On a clear June morning in Kansas, a farmer inspects his hard red winter wheat crop and notes that it has turned from green to a shade of gold. He takes a bite out of a kernel to test for hardness, and then he knows his crop is ready to harvest and turn into flour at the nearby mill. He climbs into his combine and works quickly to cut the stock and separate and crush the grain before the next rain comes.
Often weighing more than 40,000 pounds, the combine is the most important piece of equipment at a wheat farmer’s disposal. The large, gasoline/diesel-powered machine, manufactured by companies including John Deere and International Harvester, efficiently cuts the wheat and threshes it, separating the kernels of grain and discarding the leftover straw. Like so many aspects of modern life, harvesting the wheat that goes into our daily bread and many other food products is an energy process.
Posted June 19, 2017
Mounted on the conference room wall of U.S. Sen. Lisa Murkowski’s Washington, D.C., office is the one that didn’t get away – “Walter,” a 63-pound King salmon that the senator fished out of the Kenai River in her home state a few years ago. In a video tour of her office, Murkowski says just about everyone who comes to visit her in D.C. wants their photo snapped with “Walter” in the background.
King salmon is king in Alaska.
This time of year, sport fishermen, tourists, Native Americans and others are checking charts and tables that track salmon “runs,” when King (also known as Chinook) salmon – as well as Sockeye, Coho, Pink and Dog salmon – make their way from the oceans to freshwater spawning areas inland.
Murkowski’s “Walter” is a whopper. Yet, the King salmon people fish for rarely weigh less than 30 pounds, so your rod and especially the line you’re using better be up to the task. That’s where energy comes in – one of countless ways oil and natural gas are helpful parts of our work and play every day.
Posted June 16, 2017
The basket slowly rises, and you flash back to that runaway balloon that nearly spoiled your fifth birthday – except that the balloon above your head right now is about seven stories high, a big bag of hot air bringing flight to the wicker-basket gondola that’s your vehicle to a world between heaven and earth.
The balloon floats higher and higher over New Mexico’s Moreno Valley, about a hundred miles northeast of Santa Fe. Wheeler Peak, at more than 13,000 feet the highest natural point in the state, towers to the north. High-mountain meadows and rolling prairies fan out to the east.
New Mexico’s Balloons Over Angel Fire event makes for a perfect Father’s Day weekend. Pilots travel from across the state and from as far away as Colorado and Oklahoma to the village of Angel Fire for the 5,000-person, three-day event. Filling the sky with 40 colorful balloons takes a lot of energy – from the fabrics used in their construction to the fuel that heats the air. The result is one of the country’s most spectacular outdoor events, brought by natural gas and oil.
Posted June 15, 2017
API’s new advertisement communicates some of the ways natural gas plays an integral role in our daily lives: recreation, jobs, a cleaner environment, time efficiency and invention. And more – much more than we can depict in a 30-second ad. “Natural Gas Doesn’t Just Cook Dinner.” No, indeed.
Posted June 14, 2017
A spray of water swats you in the face as your raft rushes down into boiling river rapids. You grab a nylon perimeter line to secure yourself, but the raft surges up, and you go tumbling out and into the cold Colorado. Bobbing up, you smile – your life preserver keeping you afloat until the guide can haul you back into the raft to continue your summer whitewater trip through Utah’s scenic landscapes.
Whitewater rafting is a wild, give-and-take with nature. A number of states have great rapids for visitors to travel, but none better than Utah. The flow of the water moves you through the picturesque, river-carved canyons of places like Arches and Canyonlands national parks. It’s a journey that petroleum-based products like nylon, plastic and polyurethane foams make as enjoyable and as safe as possible.
Posted June 12, 2017
Before folks in the Bluegrass State and parts beyond can begin sipping Kentucky bourbon – after work, after dinner, on Derby Day at Churchill Downs in the spring, or gathered around a winter’s fire – there’s a detailed, time-honored process in producing the amber-hued drink that has been the United States’ national spirit since 1964.
You might not know it, but bourbon-making is an energy-intensive process – from heating the mash, to distilling the alcohol, to creating the charred oak barrels in which the bourbon ages. Energy is all over bourbon manufacturing. Indeed, Kentucky bourbon is brought to Kentucky and the rest of the bourbon-imbibing world with an essential assist provided by natural gas.
Posted June 9, 2017
Before heading off to the wilds of West Virginia to offload your youngster for a few weeks at summer camp, you glance once more at The Checklist. No odyssey to summer camp launches without The Checklist:
- Warm blanket – check.
- Plastic shower caddy (one that drains) – check.
- Rain jacket/poncho – check.
- Sunscreen, lip balm, bug spray – check, check and check.
And that’s just a fraction of the stuff that’s headed to camp. They’ll need Sherpa porters to haul all of your child’s gear from the car to their assigned cabin – much of it fashioned from or with the help of natural gas and oil.
Posted June 7, 2017
On a warm summer afternoon in Louisiana, a chef pours Cajun seasoning into a boiling pot to season the crawfish inside. The sharp aroma of cayenne pepper, garlic and other spices wafts from the steaming pot. Natural gas flames heating the kettle is a tradition in this part of the country: Families and friends, sitting elbow to elbow, cracking shells, sucking the juices from crawfish heads and relishing each tender, meaty bite from the tail.
By the start of summer in Louisiana, crawfish season already is well underway, thanks in large part to the family-owned operations of all sizes that dot the state that produces 90 percent of the country’s domestic crawfish crop, according to the Louisiana Crawfish Promotion and Research Board. (BTW, if you pronounce it “craaay-fish,” you’ll give away your status as an outsider!) As the crawfish capital of the world, Louisiana’s farmers and chefs alike work day-in and day-out during the season to bring this product to the masses, including David McGraw, owner of Louisiana Crawfish Co.:
“It started as a hobby and evolved through the product because we enjoyed the aqua culture so much. We’ve been able to grow to what we are today, but it started as a love for the land.”
Farmers like McGraw rely on their love for the waterman’s life and the knowledge passed down to them from previous generations to make a living that provides a product enjoyed by chefs, their patrons and individual Louisiana households. They also rely on various forms of energy that support their operations from pond to plate.