Here are four photos taken the other day by James Rice of Chronologic, the timing company. I got these via Ron Main just now. The text is his, not mine.
Here are the photos from the Bonneville International course at Mile Zero.
There's the access road. (Jon's comment: My guess is the top of the dike access road, not the one we use to enter and leave the salt. Semis don't spend lots of time on "our" road.)
Damp salt at the 0 mile, But this is still more salt than I've ever seen there. Last year at our Cook Shoot-Out there was no salt from the 0 mile to the 2 mile, 3/4 inch at the 2 1/4
Last year we ran on wheel packed gypsum and clay mud for the first 2 miles. This is great and if our Salt lay down program is success we will have a flat hard course.
The salt is there, but only about a quarter of an inch thick. Let's hope we will be alowed to put down the 1,000 tons of salt as planed and we will have a great course.
Photos taken 4/26/12