Crossing dry Sandy Wool Lake near Milpitas. Credit: Don DeBold
Recent news about the dreary status of California’s drought, and the mixed response to it, has me wondering why more of us aren’t running down the street looking like the distraught character in painter Edvard Munch’s The Scream.
Water scientist Jay Famiglietti warned last week in a Los Angeles Times op-ed that NASA satellite data, combined with what we know about rapidly declining groundwater stores, shows that California has just about a year’s worth of water left. This is as we come to the close of the fourth dry winter in a row, with no end to the drought in sight.
This grim news shouldn’t come as a surprise. Famiglietti warned that we’re rapidly approaching a waterless reality in a July op-ed, too.
What does come as a surprise is that the level of action to respond to the drought hasn’t been as focused or intense as the issue warrants.
On a positive note of action, the State Water Resources Control Board this week is expected to tell water agencies that they need to actively limit to two the number of days homeowners and commercial businesses can water their landscapes. This may seem like something that should have happened at least a year ago, but that it is happening at all is a good move.
On the other hand, the governor just spent some of his precious time working the system in Washington, DC to try to clear the way for his San Francisco Bay Delta tunnel project. And there is likely to be additional efforts by Congress to accelerate the tunnels or weaken other laws protecting the Delta.
Absolutely nothing about the tunnels project will help California’s drought. At best it would just dangerously delay the inevitable necessity to dramatically change the way we deal with water. It’s a distraction.
Our focus now needs to be on regional solutions to increase conservation and careful reuse and recycling. Huge infrastructure projects better suited to the Eisenhower era—the governor’s tunnels, some proposed dams—provide certain big engineering firms with fat public contracts. But they don’t solve or even rationally respond to the essential problem: We are in the fourth year of a drought driven by climate disruption. Drought is going to be a more frequent and more intense part of our existence, and so we need to permanently change the way we handle water in California permanently.
And that brings me back to the water scientist, Jay Famiglietti. The guy deserves a medal for speaking out clearly about the problem and offering solutions. In last week’s op-ed, he recommended four things that need to happen to address the drought: mandatory water rationing across sectors, accelerated implementation of the groundwater act passed last year, a task force of thought leaders to brainstorm better long-term water management in the state, and public ownership of the drought and water management issues.
Californians use about twice as much water per capita for residential use as Australians. The Australians weren’t always so thrifty. They had to entirely redo their approach to water as they trudged through a ten-year drought.
Many of the things the Australians did are consistent with Famiglietti’s four-point proposal. But we now know that we don’t have ten years to spare. Indeed, some communities in the state already don’t have drinking water.
If you are looking for ways to personally cut your water use, there are some great resources online. One of the best is produced by a consortium of Arizona communities. It lists nearly 200 things you can do to save water. California also has a water saver website with similar recommendations.
Personal responsibility is important. But, as Famiglietti’s list suggests, there are key policy shifts needed, too. So on your behalf, we’ll keep pressing here in Sacramento for those shifts.
We will continue to oppose the Bay Delta tunnels and any proposed dams. We hired a new staff person who focuses on groundwater law implementation and other water issues. And we’ll continue to educate and promote ways for everyone to conserve.
Sierra Club California is the Sacramento-based legislative and regulatory advocacy arm of the 13 California chapters of the Sierra Club.
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Education, Discussion, and Solutions for the whole community …
The Rotary Club of Sierra Madre was founded in 1997 and is a community-based, volunteer organization with roots traced back to 1905 in Chicago where the Rotary International club #1 was created by local business owners. Our purpose is to serve the communities in which we live and eradicate polio throughout the world. Since we are “this close” to achieving our original humanitarian goal, local Rotary Clubs are focused upon improving the lives of others at home and around the world with 32,000 active clubs and 1.2 million dedicated members. For more information regarding the Sierra Madre Rotary Club visit here. http://rotaryclubofsierramadre.com/about/
The City of Sierra Madre accepted our proposal to partner with them and explore ways to educate residents, engage students, and conduct a community outreach program. Since we live and work in a region where water, our most precious natural resource, requires daily conservation and usage by millions of Angelenos in Southern California, we believe the public needs to know practical water saving tips and ways to preserve our quality of life for generations to come.
Welcome to the World WaterDay 2015 web site. Our purpose is to educate the residents of Sierra Madre and invite residents of the San Gabriel Valley how to conserve water, our most precious natural resource.
THE GREAT FOOD TRUCK RACE WINNER DEBUTS IN LOS ANGELES
“The Great Food Truck Race” and their season 5 winner is a trio of hopeful Israelis who brought us their mobile food truck concept called,“The Middle Feast.” Get it? The Middle East (Feast)? Born in Los Angeles, Tommy (the idea guy) was already a chef and restaurant entrepreneur before the reality show but when his latest place fell on hard times he decided to re-invent himself with an economical food truck idea.Why not bring authentic middle eastern food to Los Angeles on a food truck? He had a catchy name already. So he recruited his best friend Arkadi and his loyal sister Hilla to complete his dream team and they applied for and were accepted as a participant on “The Great Food Truck Race.” Well fast forward to today, and we have our winner!
Our Story, Our Brand Our Vision
When Tommy had a vision of opening his own food truck, he wanted to bring the colorful food of the middle east and giving it a twist from the Asian and Mexican kitchen. Together wIth his sister Hilla and friend Arkadi, the idea was born. The trio found out that they work great together as a team and succeed to bring the unique flavors of the Mediterranean cuisine to the streets all around the USA. www.themiddlefeastfoodtruck.com
Me So Hungry
GET READY FOR THE BITE OF YOUR LIFE. THE ME SO HUNGRY FOOD TRUCK WAS CREATED BY A TOP CHEF AND TEAM OF WESTSIDE “FOODIES” WHO ARE COMMITTED TO BRINGING QUALITY GOURMET FOOD TO THE MASSES WITHOUT THE GOURMET PRICE. USING ONLY FRESH HIGH-QUALITY INGREDIENTS, ME SO HUNGRY SERVES UP A FUSION OF WORLD FLAVORS THAT PACK A MONSTER-SIZED PUNCH. WHETHER YOU’RE ON THE HUNT FOR THE CITY’S BEST MARINATED SHORT RIB SLIDER, OR SWEET POTATO FRIES, YOU’LL COME TO EXPECT THE UNEXPECTED FROM ME SO HUNGRY. WE’RE EXPERTS IN DELIVERING THE “SNEAK ATTACK”: BOLD FLAVORS, FIERY SAUCES, UNLIKELY COMBINATIONS, AND NEW “FOODIE” SPECIALS FOR OUR DEDICATED FOLLOWERS. THE MONSTER TWIST? WE CHANGE OUR MENU SEASONALLY. LIKE MANY OF THE WORLD’S FINEST RESTAURANTS, OUR REGULARLY CHANGING MENUS ENSURE THAT ONLY THE HIGHEST QUALITY AND FRESHEST INGREDIENTS ARE USED IN OUR MONSTER DISHES. OUR FOOD IS MADE TO ORDER-AND YOU KNOW WHAT THAT MEANS. YOU BEST BRING YOUR APPETITE FOR FRESH GOURMET STREET FOOD… CUZ OUR MENU WILL MAKE YOUSOHUNGRY!
EXECUTIVE CHEF CORY EWING, A.K.A. “CHEF CORY,” WILL BE DESIGNING AND COOKING UP YOUR BIG, LI’L, AND SWEET MONSTERS. HIS EXTENSIVE GOURMET RESTAURANT EXPERIENCE SPANS FROM MCCORMICK AND SCHMICKS, AS WELL AS THE FOUR SEASONS HOTEL. HE HAS BEEN COOKING FOR MORE THAN 15 YEARS. HE MOST RECENTLY OPERATED HIS OWN CATERING BUSINESS. CLASSICALLY TRAINED AT LE CORDON BLEU CULINARY SCHOOL, CHEF CORY PREFERS TO MODERNIZE HIS DISHES WHILE KEEPING HIS PLATES SIMPLE AND INFUSED WITH BOLD FLAVORS FROM SEASONAL INGREDIENTS. WHEN IT COMES TO CREATIVITY IN THE KITCHEN, CHEF CORY HAS A LAID-BACK, LESS-IS-MORE APPROACH. TAKING CUES FROM HIS LOVE FOR THE OUTDOORS, HE SPECIALIZES IN GRILLING, SEAFOOD, AND INTERNATIONAL CUISINE. IN ADDITION TO CHEF CORY, THE ME SO HUNGRY TEAM INCLUDES MIKE EWING, PRESIDENT.
Healthy choices from i-fruggie !
Founded by Registered Dietician Jerrod Libonati who hails from Buffalo NY by way of Calabasas, this classy Italian fruggie master takes pride in serving up the freshest, healthy beverages at his #1 store in Sierra Madre. Discover why over 1,000 students order his drinks every month for recess, LUNCH, and sports practice. No sugars, fillers or additives – just awesome healthy fruit and veggies, thus the i-Fruggie was born! It is an individualized custom drink you create on an i-Pad in the store.
Poke 2 Go truck brings you delicious and accessible Hawaiian Poke. Mixing fresh high quality Ahi Tuna and local-sourced ingredients and unique flavors with a California Fusion. Poke 2 Go was created by LA chef’s and designed to bring high style, high quality restaurant meals without compromising value and taste; promises to win you over with every bite. www.poke2go.com
AUTHENTIC TEXAS-STYLE SMOKEHOUSE MEATS.
This truck lets the menu speak for itself! Chef Bill Sloggart smokes all of own meats and uses only the finest ingredients. Yummy!
BEEF BRISKET – USDA PRIME Black Angus Beef Brisket. Pepper crusted and wood fire smoked for over 15 hours. Tender and delicious with authentic Texas cowboy barbecue flavor. TRI-TIP – USDA PRIME Black Angus Tri-Tip Smoked with only Red Oak. Sliced and Served with our Signature Flavor Barbecue Sauce. PULLED PORK – Yorkshire Pork Shoulder. Signature dry rub and slow smoked overnight. Just the right amount of sweet and spice cooked until the bark is crispy and the meat falls off the bone. Pulled and served with a touch of honey. BARBECUE CHICKEN – Tender and delicious thighs and legs smoked to perfection. We pull the meat from the bone and serve on a sandwich or a plate. HOT LINK – Hand Made Beef Sausage. With a jalapeno kick and a smokey finish our Hot Links are the real deal. SPARE RIBS – Full Racks of Pork Ribs. Coated with dry rub and smoked slow and low for up to 5 hours. Our ribs are flavorful and tender and the meat pulls from the bone just the way you want it to. www.wiseBBQ.com
Hi! I’m Erica, but my friends call me “E”……thus, the beginning of Sweet E’s Bake Shop. Growing up in Texas, I spent a lot of time in the kitchen baking with my Grandma Mimi and my mom. We baked up all types of sweets and I was always the designated helper, wanting to get my hands dirty in the kitchen. As I grew older, baking continued to be one of my passions and whenever there was a get-together, people always knew I had dessert covered. Our mobile food truck (which you can follow on Twitter) can be seen daily delivering sweets all around town and is on its way to becoming an LA staple. We feature mini cupcakes, cake pops, whoopsie pies and more. I look forward to baking for you! www.sweetesbakeshop.com
*INFORMATION FOR BOOTHS*
Set up begins at 7:30am and the event runs from 9am-5pm. We have reserved a table and two chairs for many of you, and some of you have offered to bring your
own tables. You will need a table cloth and shade. Please see the
attached booth map for your location. You can also check in at the Rotary
Booth when you arrive or call my cell: 626 773 2508.
You can pull into the Hart House driveway to unload. There is parking in
the lots on the other side of Hermosa, behind the shops and the City Hall
I’m also attaching a press release with a schedule of the day’s events.
I’m hoping that you will send this out to your email list. This is an
important event and we want to make sure that people know about it. And
please encourage people to brush up on their water facts for the game
show:) It promises to be a wonderful day!
Please call with questions or input. I look forward to seeing you there.
626 773 2508
1. Hart House – Lectures and demonstrations
2. Memorial Park – Central meeting place for booths and picnic area, bandshell, food vendors and schools
3. City Council Chambers – Location for panel discussions and best seating
4. Kensington Entrance to Gardens
5. Tours of the City Yards behind Healsey Field and Sierra Madre Community Swimming Pool. “WaterDay 2015 – A community services sponsored event in conjunction with The Rotary Club of Sierra Madre. “