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Craig has a B.A. in World Arts and Cultures from UCLA, and an M.A. in Performance Studies from New York University.","avatar":"https://secure.gravatar.com/avatar/63a0ca473162a5bba6aec0097cde139b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["administrator"]},{"site":"quest","roles":["administrator","edit_theme_options","edit_users","level_10","level_8","level_9","unfiltered_html","unfiltered_upload"]}],"headData":{"title":"Craig Rosa | KQED","description":"Senior Digital Editor","ogImgSrc":"https://secure.gravatar.com/avatar/63a0ca473162a5bba6aec0097cde139b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/63a0ca473162a5bba6aec0097cde139b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/craig-rosa"},"gabriela-quiros":{"type":"authors","id":"6186","meta":{"index":"authors_1591205172","id":"6186","found":true},"name":"Gabriela Quirós","firstName":"Gabriela","lastName":"Quirós","slug":"gabriela-quiros","email":"gquiros@kqed.org","display_author_email":false,"staff_mastheads":["science"],"title":"Video Producer and Reporter","bio":"Gabriela Quirós is a \u003cstrong>video producer and the coordinating producer for KQED's web science video series \u003ca href=\"https://www.kqed.org/deeplook\">Deep Look\u003c/a>\u003c/strong>. 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She has also earned awards from the Jackson Hole Wildlife Film Festival, the Society of Professional Journalists and the Society of Environmental Journalists.\r\n\r\nHer videos for KQED have also aired on NOVA scienceNOW and the PBS NewsHour, and appeared on NPR.org.\r\n\r\nAs an independent filmmaker, she produced and directed the hour-long documentary \u003ca href=\"http://lpbp.org/beautiful-sin-qa-with-producer-gabriela-quiros/\">\u003cem>Beautiful Sin\u003c/em>\u003c/a>, about the surprising story of how Costa Rica became the only country in the world to outlaw in vitro fertilization. The film aired in 2015 on public television stations throughout the U.S., and in Costa Rica.\r\n\r\nShe started her journalism career as a newspaper reporter in Costa Rica, where she grew up. She won the National Science Journalism Award there for a series of articles about organic agriculture, and developed a life-long interest in health reporting. She moved to the Bay Area in 1996 to study documentary filmmaking at the University of California, Berkeley, where she received master’s degrees in journalism and Latin American studies.","avatar":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twitter":"gabrielaquirosr","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["editor"]},{"site":"quest","roles":["editor","ef_view_calendar","ef_view_story_budget"]}],"headData":{"title":"Gabriela Quirós | KQED","description":"Video Producer and Reporter","ogImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6d82c20152affd1b434c31a904c40809?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/gabriela-quiros"},"andrew-alden":{"type":"authors","id":"6228","meta":{"index":"authors_1591205172","id":"6228","found":true},"name":"Andrew Alden","firstName":"Andrew","lastName":"Alden","slug":"andrew-alden","email":"alden@andrew-alden.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Andrew Alden earned his geology degree at the University of New Hampshire and moved back to the Bay Area to work at the U.S. Geological Survey for six years. He has \u003ca href=\"http://geology.about.com/\">written on geology for About.com\u003c/a> since its founding in 1997. In 2007, he started the Oakland Geology blog, which won recognition as \"Best of the East Bay\" from the \u003ci>East Bay Express\u003c/i> in 2010. In writing about geology in the Bay Area and surroundings, he hopes to share some of the useful and pleasurable insights that geologists give us—not just facts about the deep past, but an attitude that might be called the \u003ci>deep present\u003c/i>.\r\n\r\nRead his \u003ca href=\"http://science.kqed.org/quest/author/andrew-alden/\">previous contributions\u003c/a> to \u003ca href=\"http://http://science.kqed.org/quest/\">QUEST\u003c/a>, a project dedicated to exploring the Science of Sustainability.","avatar":"https://secure.gravatar.com/avatar/9eaa0afc32f98c5fc7ce634437334a64?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"science","roles":["author"]},{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Andrew Alden | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/9eaa0afc32f98c5fc7ce634437334a64?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/9eaa0afc32f98c5fc7ce634437334a64?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/andrew-alden"},"lizagross":{"type":"authors","id":"6322","meta":{"index":"authors_1591205172","id":"6322","found":true},"name":"Liza Gross","firstName":"Liza","lastName":"Gross","slug":"lizagross","email":"lizagross@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Liza Gross, an award-winning independent journalist and senior editor at the biomedical journal PLOS Biology, writes mostly about conservation and public and environmental health. She was a 2013 recipient of the NYU Reporting Award, a 2013 Dennis Hunt Health Journalism fellow and a 2015 USC Data Journalism fellow.\r\n\r\nRead her \u003ca href=\"http://science.kqed.org/quest/author/lizagross/\">previous contributions\u003c/a> to \u003ca href=\"science.kqed.org/quest/\">QUEST\u003c/a>, a project dedicated to exploring the Science of Sustainability.","avatar":"https://secure.gravatar.com/avatar/1f7d36efc78088d63466cef5f10c4c7a?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"stateofhealth","roles":["author"]},{"site":"science","roles":["author"]},{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Liza Gross | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1f7d36efc78088d63466cef5f10c4c7a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1f7d36efc78088d63466cef5f10c4c7a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lizagross"},"anneglausser":{"type":"authors","id":"10270","meta":{"index":"authors_1591205172","id":"10270","found":true},"name":"Anne Glausser","firstName":"Anne","lastName":"Glausser","slug":"anneglausser","email":"anne.glausser@ideastream.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Anne Glausser is the Coordinating Producer for QUEST Ohio. Before taking on this role, she was WCPN 90.3 FM & WVIZ/PBS ideastream’s health reporter and produced award-winning radio pieces. She’s spent time on both coasts (her college mascot was the banana slug!), but grew up in the Midwest and is happy to be back home. She got started in radio at PRI’s Living on Earth, and has also spent time as a researcher at the Harvard School of Public Health. Anne got her SM from MIT’s Graduate Program in Science Writing.","avatar":"https://secure.gravatar.com/avatar/cb2272efe9d1c6b409249b4273bcef1b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["leadcoordinator","subscriber"]}],"headData":{"title":"Anne Glausser | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/cb2272efe9d1c6b409249b4273bcef1b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/cb2272efe9d1c6b409249b4273bcef1b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/anneglausser"},"maryfecteau":{"type":"authors","id":"10426","meta":{"index":"authors_1591205172","id":"10426","found":true},"name":"Mary Fecteau","firstName":"Mary","lastName":"Fecteau","slug":"maryfecteau","email":"Mary.Fecteau@ideastream.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Mary Fecteau is an Educational Multimedia Producer at WVIZ/PBS ideastream. A native of Rhode Island, she began her career in 2007 at ThinkTV in Dayton, Ohio. Traveling the state for the magazine program Our Ohio, she’s covered everything from chili in Cincinnati, to coral farms in Columbus, to the infamous Cuyahoga River in Cleveland – and was awarded an Ohio Valley Regional Emmy for her work in 2010. She’s currently concentrating on web-based science and educational media, having completed several STEM-focused videos for ideastream. Mary holds a BA in Film from California State University, Long Beach and an MA in Public Media from Ohio University.","avatar":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","subscriber"]}],"headData":{"title":"Mary Fecteau | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryfecteau"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"home","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"quest_65631":{"type":"posts","id":"quest_65631","meta":{"index":"posts_1591205157","site":"quest","id":"65631","score":null,"sort":[1395410423000]},"guestAuthors":[],"slug":"dredging-up-a-problem","title":"Dredging Up a Problem","publishDate":1395410423,"format":"audio","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Dredge/Stream/dredgewithfunders.mp3\u003c/p>\n\u003cp>In order to maintain open navigation channels for ships, sediment buildup in waterways has to be scooped out periodically through a process known as dredging.\u003c/p>\n\u003cfigure id=\"attachment_68708\" class=\"wp-caption alignright\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/ideastream.jpg\">\u003cimg class=\"size-medium wp-image-68708\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/ideastream-189x253.jpg\" alt=\"Shipping activity on the Cuyahoga River. Every year nearly 13 million tons of iron ore, limestone, cement, and salt come through the Port of Cleveland. Photo by ideastream staff.\" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shipping activity on the Cuyahoga River. Every year nearly 13 million tons of iron ore, limestone, cement, and salt come through the Port of Cleveland. Photo by ideastream staff.\u003c/figcaption>\u003c/figure>\n\u003cp>In the Great Lakes states, 60 commercial ports rely on this practice. When dredged material is contaminated, it raises questions about how to dispose of it safely.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.epa.gov/greatlakes/aoc/cuyahoga/\">Cuyahoga River\u003c/a> in northeast Ohio -- known for catching fire in the 1960s -- relies on frequent \u003ca href=\"http://www.epa.gov/region2/water/dredge/\">dredging. \u003c/a> The standard practice has been to put the river muck in confined disposal facilities (\u003ca href=\"http://www.iadc-dredging.com/ul/cms/fck-uploaded/documents/PDF%20Facts%20About/facts-about-confined-disposal-facilities.pdf\">CDFs\u003c/a>). But now there’s a controversial new \u003ca href=\"http://wwwapp.epa.state.oh.us/dsw/401Applications/CHD2014/134292-Cuyahoga2014Dredge401application.pdf\">proposal\u003c/a> on the table to dump the dredged material into Lake Erie, a source of drinking water for more than 11 million people.\u003c/p>\n\u003cp>Every year nearly 13 million tons of iron ore, limestone, cement, and salt are hauled into the \u003ca href=\"http://www.portofcleveland.com/\">Port of Cleveland\u003c/a> and unloaded. This commerce supports more than 17,000 jobs, all of which depend on the shipping channel remaining clear.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Sediment naturally flows downstream with the current, and when it does it clogs things up. To keep the channel open, the \u003ca href=\"http://www.usace.army.mil/\">U.S. Army Corps of Engineers\u003c/a> removes enough sediment each year to fill a stadium (approximately 250,000 cubic yards).\u003c/p>\n\u003cp>“The question is then what to do with the spoils, what to do with what you dredge up from the bottom. So we’ve constantly got this, not ‘Where’s Waldo?’ but ‘Where to Put Waldo?’” said Eric Fitch, an environmental science professor at Marietta College.\u003c/p>\n\u003cp>Traditionally, it’s been put in confined disposal facilities near the Erie shore. Now the Army Corps, the agency charged with maintaining the nation’s navigation channels, wants to dump it into the open lake instead. Fitch said this might be a reasonable plan, though he’d like to see some pilot testing first.\u003c/p>\n\u003cfigure id=\"attachment_68714\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/March20.1.jpg\">\u003cimg class=\"size-full wp-image-68714\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/March20.1.jpg\" alt=\"The Cleveland Lakefront. Photo by ideastream staff.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/03/March20.1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/03/March20.1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cleveland Lakefront. Photo by ideastream staff.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://glc.org/files/docs/2013BeneficialUse-online-FINAL.pdf\">Other Great Lakes harbors\u003c/a> already submerge their dredged material in fresh water. As much as 50 percent of dredged Great Lakes sediment is placed in the open lake, once it is determined to be largely free of contaminants. Some states, including Pennsylvania, Minnesota, and Wisconsin, have attempted to ban the practice due to concerns about lingering sediment contamination.\u003c/p>\n\u003cp>Some northeast Ohio residents, environmental groups, and politicians vocally oppose this idea of lake dumping and say it’s an ill-advised cost-cutting measure.\u003c/p>\n\u003cp>“We have no idea at this point how it will contaminate the water process [or] what we’ll have to do to add additional chemicals and treatments,” said Cleveland council member Michael Polensek at a recent public hearing held by the Ohio EPA.\u003c/p>\n\u003cfigure id=\"attachment_68706\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/dredge0307.jpg\">\u003cimg class=\"size-thumbnail wp-image-68706\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/dredge0307-300x169.jpg\" alt=\"Opponents testified against the Army Corps' plan to dump river dredgings into Lake Erie during a hearing held by the Ohio EPA. Photo by Anne Glausser.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opponents testified against the Army Corps' plan to dump river dredgings into Lake Erie during a hearing held by the Ohio EPA. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Long-time resident George Havens also testified at the meeting. “I’ve been living in Cleveland for 89 years and drinking this water. I’d like to continue to drink it a little bit longer. Dumping anything into the lake is unscientific, unimaginative, uncivilized, and barbaric,” he said.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.epa.gov/greatlakes/sediments.html\">Great Lakes basin\u003c/a> has a long history of industrial pollution, and some of those pollutants, like \u003ca href=\"http://www.epa.gov/epawaste/hazard/tsd/pcbs/about.htm\">PCBs\u003c/a>, \u003ca href=\"http://www.epa.gov/osw/hazard/wastemin/minimize/factshts/pahs.pdf\">PAHs\u003c/a>, heavy metals, DDT, and its metabolite DDE, persist in the buried sediment. Current urban and agricultural runoff also contributes to the problem. The \u003ca href=\"http://www.lrb.usace.army.mil/Portals/45/docs/CivilWorks/PublicReview/ClevelandOpenLakeEA-FinalDraft.pdf\">Army Corps says according to their tests on the Cuyahoga River, the sediment in the proposed dredging location is not as contaminated\u003c/a> as it used to be. But they have faced pushback not only from citizens and NGOs but also from the Ohio EPA.\u003c/p>\n\u003cp>“At the end of the day they need to meet the Ohio EPA water quality standards,” said Ohio EPA Northeast Office District Chief Kurt Princic, “and we don’t feel that’s being met.”\u003c/p>\n\u003cp>The Ohio EPA has to sign off on the Army Corps proposal before it can move forward. Princic says they’re concerned because the dredged material would be dumped close to the city’s drinking water intake valves. Fish toxicity is another concern. They also question the methods by which the Army Corps arrived at their conclusion that the sediment is safe enough to put in the lake.\u003c/p>\n\u003cp>Mike Asquith, dredging program manager for the Army Corps’s Buffalo District, said the sampling methods employed were appropriate for the situation. “All the material there is recent and storm-derived. It’s not a situation where you have legacy contamination over years of material being placed there,” he said.\u003c/p>\n\u003cp>University of Akron geoscientist John Peck reviewed the Corps’s methodology, and is still on the fence about whether this is a good idea or not.\u003c/p>\n\u003cp>One outstanding question for him was why didn’t they take samples from deeper down, where they would be dredging? “I just wonder, because you’ll vary the floods, you’ll vary the type of sediment, you’ll vary the contaminants, maybe one should just take a sediment core,” Peck said.\u003c/p>\n\u003cp>Concerns like this have environmental groups calling for the Ohio EPA to put the brakes on the plan and allow for further review of the science and a discussion of other disposal options.\u003c/p>\n\u003cfigure id=\"attachment_68735\" class=\"wp-caption alignleft\" style=\"max-width: 277px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/A-common-yellowthroat-at-Dike-14-in-Cleveland-Photo-by-Laura-Gooch-Flickr.jpg\">\u003cimg class=\"size-medium wp-image-68735\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/A-common-yellowthroat-at-Dike-14-in-Cleveland-Photo-by-Laura-Gooch-Flickr-277x253.jpg\" alt=\"A Common Yellowthroat perches on top of the Dike 14 Nature Preserve in Cleveland, Ohio, which is made up of repurposed dredge from the Cuyahoga River.\" width=\"277\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Common Yellowthroat perches on shrubbery at the Dike 14 Nature Preserve in Cleveland, Ohio, which is made up of repurposed dredge from the Cuyahoga River. Photo by Laura Gooch / Flickr.\u003c/figcaption>\u003c/figure>\n\u003cp>While the Army Corps is required to deal with the material in the least expensive environmentally acceptable manner, there are other options for it. It could be stored more efficiently at the current confined disposal sites and eke out, by some estimates, another 20 years of storage. Or it could be \u003ca href=\"http://water.epa.gov/type/oceb/oceandumping/dredgedmaterial/upload/2004_08_20_oceans_regulatory_dumpdredged_framework_techframework.pdf\">remediated\u003c/a> and put to \u003ca href=\"http://glc.org/files/docs/2013BeneficialUse-online-FINAL.pdf\">beneficial use. \u003c/a>\u003c/p>\n\u003cp>For instance, Green Bay, Wisconsin, uses dredged material to reconstruct a series of barrier islands, creating habitat for pelicans, cormorants, and other species. Grand Haven, Michigan, mixes their dredged material with composted municipal yard waste to create topsoil. Chicago has also experimented with reuse with their “Mud to Parks” project. At the Port of Duluth-Superior in Minnesota and Wisconsin, dredged material replaces fill dirt on construction sites, and it’s also used in asphalt production. And even Cleveland has a history of putting it to beneficial use: \u003ca href=\"http://ohiodnr.com/Coastal_Main_Menu/PublicAccess/CU_ClevLakefrontNaturePreserve_Dike14/tabid/22784/Default.aspx\">Dike 14 Nature Preserve\u003c/a> is made up of material dredged from the Cuyahoga in the past.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>A decision is expected from Ohio EPA by the end of March as to whether material from the Cuyahoga River will be allowed in Lake Erie. Rejecting this proposal would send the Army Corps of Engineers back to the drawing board to find another place to put this season’s cache of muck.\u003c/p>\n\n","blocks":[],"excerpt":"The Cuyahoga River in northeast Ohio -- known for catching fire in the 1960s -- relies on frequent dredging to keep the shipping channels open. Now a controversial new proposal to dump the dredged material into Lake Erie has residents worried about contamination of the public water supply. ","status":"publish","parent":0,"modified":1442699329,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1191},"headData":{"title":"Dredging Up a Problem | KQED","description":"The Cuyahoga River in northeast Ohio -- known for catching fire in the 1960s -- relies on frequent dredging to keep the shipping channels open. Now a controversial new proposal to dump the dredged material into Lake Erie has residents worried about contamination of the public water supply. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Dredging Up a Problem","datePublished":"2014-03-21T14:00:23.000Z","dateModified":"2015-09-19T21:48:49.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"65631 http://science.kqed.org/quest/?p=65631","disqusUrl":"https://ww2.kqed.org/quest/2014/03/21/dredging-up-a-problem/","disqusTitle":"Dredging Up a Problem","source":"Environment","sourceUrl":"http://ww2.kqed.org/quest/category/environment/","path":"/quest/65631/dredging-up-a-problem","audioUrl":"https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Dredge/Stream/dredgewithfunders.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>https://s3-us-west-2.amazonaws.com/qbl-int-usw2/QUEST+Ohio/Radio/Content/Dredge/Stream/dredgewithfunders.mp3\u003c/p>\n\u003cp>In order to maintain open navigation channels for ships, sediment buildup in waterways has to be scooped out periodically through a process known as dredging.\u003c/p>\n\u003cfigure id=\"attachment_68708\" class=\"wp-caption alignright\" style=\"max-width: 189px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/ideastream.jpg\">\u003cimg class=\"size-medium wp-image-68708\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/ideastream-189x253.jpg\" alt=\"Shipping activity on the Cuyahoga River. Every year nearly 13 million tons of iron ore, limestone, cement, and salt come through the Port of Cleveland. Photo by ideastream staff.\" width=\"189\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shipping activity on the Cuyahoga River. Every year nearly 13 million tons of iron ore, limestone, cement, and salt come through the Port of Cleveland. Photo by ideastream staff.\u003c/figcaption>\u003c/figure>\n\u003cp>In the Great Lakes states, 60 commercial ports rely on this practice. When dredged material is contaminated, it raises questions about how to dispose of it safely.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.epa.gov/greatlakes/aoc/cuyahoga/\">Cuyahoga River\u003c/a> in northeast Ohio -- known for catching fire in the 1960s -- relies on frequent \u003ca href=\"http://www.epa.gov/region2/water/dredge/\">dredging. \u003c/a> The standard practice has been to put the river muck in confined disposal facilities (\u003ca href=\"http://www.iadc-dredging.com/ul/cms/fck-uploaded/documents/PDF%20Facts%20About/facts-about-confined-disposal-facilities.pdf\">CDFs\u003c/a>). But now there’s a controversial new \u003ca href=\"http://wwwapp.epa.state.oh.us/dsw/401Applications/CHD2014/134292-Cuyahoga2014Dredge401application.pdf\">proposal\u003c/a> on the table to dump the dredged material into Lake Erie, a source of drinking water for more than 11 million people.\u003c/p>\n\u003cp>Every year nearly 13 million tons of iron ore, limestone, cement, and salt are hauled into the \u003ca href=\"http://www.portofcleveland.com/\">Port of Cleveland\u003c/a> and unloaded. This commerce supports more than 17,000 jobs, all of which depend on the shipping channel remaining clear.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sediment naturally flows downstream with the current, and when it does it clogs things up. To keep the channel open, the \u003ca href=\"http://www.usace.army.mil/\">U.S. Army Corps of Engineers\u003c/a> removes enough sediment each year to fill a stadium (approximately 250,000 cubic yards).\u003c/p>\n\u003cp>“The question is then what to do with the spoils, what to do with what you dredge up from the bottom. So we’ve constantly got this, not ‘Where’s Waldo?’ but ‘Where to Put Waldo?’” said Eric Fitch, an environmental science professor at Marietta College.\u003c/p>\n\u003cp>Traditionally, it’s been put in confined disposal facilities near the Erie shore. Now the Army Corps, the agency charged with maintaining the nation’s navigation channels, wants to dump it into the open lake instead. Fitch said this might be a reasonable plan, though he’d like to see some pilot testing first.\u003c/p>\n\u003cfigure id=\"attachment_68714\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/March20.1.jpg\">\u003cimg class=\"size-full wp-image-68714\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/March20.1.jpg\" alt=\"The Cleveland Lakefront. Photo by ideastream staff.\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2014/03/March20.1.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2014/03/March20.1-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cleveland Lakefront. Photo by ideastream staff.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://glc.org/files/docs/2013BeneficialUse-online-FINAL.pdf\">Other Great Lakes harbors\u003c/a> already submerge their dredged material in fresh water. As much as 50 percent of dredged Great Lakes sediment is placed in the open lake, once it is determined to be largely free of contaminants. Some states, including Pennsylvania, Minnesota, and Wisconsin, have attempted to ban the practice due to concerns about lingering sediment contamination.\u003c/p>\n\u003cp>Some northeast Ohio residents, environmental groups, and politicians vocally oppose this idea of lake dumping and say it’s an ill-advised cost-cutting measure.\u003c/p>\n\u003cp>“We have no idea at this point how it will contaminate the water process [or] what we’ll have to do to add additional chemicals and treatments,” said Cleveland council member Michael Polensek at a recent public hearing held by the Ohio EPA.\u003c/p>\n\u003cfigure id=\"attachment_68706\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/dredge0307.jpg\">\u003cimg class=\"size-thumbnail wp-image-68706\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/dredge0307-300x169.jpg\" alt=\"Opponents testified against the Army Corps' plan to dump river dredgings into Lake Erie during a hearing held by the Ohio EPA. Photo by Anne Glausser.\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Opponents testified against the Army Corps' plan to dump river dredgings into Lake Erie during a hearing held by the Ohio EPA. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Long-time resident George Havens also testified at the meeting. “I’ve been living in Cleveland for 89 years and drinking this water. I’d like to continue to drink it a little bit longer. Dumping anything into the lake is unscientific, unimaginative, uncivilized, and barbaric,” he said.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.epa.gov/greatlakes/sediments.html\">Great Lakes basin\u003c/a> has a long history of industrial pollution, and some of those pollutants, like \u003ca href=\"http://www.epa.gov/epawaste/hazard/tsd/pcbs/about.htm\">PCBs\u003c/a>, \u003ca href=\"http://www.epa.gov/osw/hazard/wastemin/minimize/factshts/pahs.pdf\">PAHs\u003c/a>, heavy metals, DDT, and its metabolite DDE, persist in the buried sediment. Current urban and agricultural runoff also contributes to the problem. The \u003ca href=\"http://www.lrb.usace.army.mil/Portals/45/docs/CivilWorks/PublicReview/ClevelandOpenLakeEA-FinalDraft.pdf\">Army Corps says according to their tests on the Cuyahoga River, the sediment in the proposed dredging location is not as contaminated\u003c/a> as it used to be. But they have faced pushback not only from citizens and NGOs but also from the Ohio EPA.\u003c/p>\n\u003cp>“At the end of the day they need to meet the Ohio EPA water quality standards,” said Ohio EPA Northeast Office District Chief Kurt Princic, “and we don’t feel that’s being met.”\u003c/p>\n\u003cp>The Ohio EPA has to sign off on the Army Corps proposal before it can move forward. Princic says they’re concerned because the dredged material would be dumped close to the city’s drinking water intake valves. Fish toxicity is another concern. They also question the methods by which the Army Corps arrived at their conclusion that the sediment is safe enough to put in the lake.\u003c/p>\n\u003cp>Mike Asquith, dredging program manager for the Army Corps’s Buffalo District, said the sampling methods employed were appropriate for the situation. “All the material there is recent and storm-derived. It’s not a situation where you have legacy contamination over years of material being placed there,” he said.\u003c/p>\n\u003cp>University of Akron geoscientist John Peck reviewed the Corps’s methodology, and is still on the fence about whether this is a good idea or not.\u003c/p>\n\u003cp>One outstanding question for him was why didn’t they take samples from deeper down, where they would be dredging? “I just wonder, because you’ll vary the floods, you’ll vary the type of sediment, you’ll vary the contaminants, maybe one should just take a sediment core,” Peck said.\u003c/p>\n\u003cp>Concerns like this have environmental groups calling for the Ohio EPA to put the brakes on the plan and allow for further review of the science and a discussion of other disposal options.\u003c/p>\n\u003cfigure id=\"attachment_68735\" class=\"wp-caption alignleft\" style=\"max-width: 277px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/A-common-yellowthroat-at-Dike-14-in-Cleveland-Photo-by-Laura-Gooch-Flickr.jpg\">\u003cimg class=\"size-medium wp-image-68735\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2014/03/A-common-yellowthroat-at-Dike-14-in-Cleveland-Photo-by-Laura-Gooch-Flickr-277x253.jpg\" alt=\"A Common Yellowthroat perches on top of the Dike 14 Nature Preserve in Cleveland, Ohio, which is made up of repurposed dredge from the Cuyahoga River.\" width=\"277\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Common Yellowthroat perches on shrubbery at the Dike 14 Nature Preserve in Cleveland, Ohio, which is made up of repurposed dredge from the Cuyahoga River. Photo by Laura Gooch / Flickr.\u003c/figcaption>\u003c/figure>\n\u003cp>While the Army Corps is required to deal with the material in the least expensive environmentally acceptable manner, there are other options for it. It could be stored more efficiently at the current confined disposal sites and eke out, by some estimates, another 20 years of storage. Or it could be \u003ca href=\"http://water.epa.gov/type/oceb/oceandumping/dredgedmaterial/upload/2004_08_20_oceans_regulatory_dumpdredged_framework_techframework.pdf\">remediated\u003c/a> and put to \u003ca href=\"http://glc.org/files/docs/2013BeneficialUse-online-FINAL.pdf\">beneficial use. \u003c/a>\u003c/p>\n\u003cp>For instance, Green Bay, Wisconsin, uses dredged material to reconstruct a series of barrier islands, creating habitat for pelicans, cormorants, and other species. Grand Haven, Michigan, mixes their dredged material with composted municipal yard waste to create topsoil. Chicago has also experimented with reuse with their “Mud to Parks” project. At the Port of Duluth-Superior in Minnesota and Wisconsin, dredged material replaces fill dirt on construction sites, and it’s also used in asphalt production. And even Cleveland has a history of putting it to beneficial use: \u003ca href=\"http://ohiodnr.com/Coastal_Main_Menu/PublicAccess/CU_ClevLakefrontNaturePreserve_Dike14/tabid/22784/Default.aspx\">Dike 14 Nature Preserve\u003c/a> is made up of material dredged from the Cuyahoga in the past.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A decision is expected from Ohio EPA by the end of March as to whether material from the Cuyahoga River will be allowed in Lake Erie. Rejecting this proposal would send the Army Corps of Engineers back to the drawing board to find another place to put this season’s cache of muck.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/65631/dredging-up-a-problem","authors":["10270"],"categories":["quest_5","quest_8","quest_9","quest_12","quest_11766"],"tags":["quest_12760","quest_252","quest_12021","quest_688","quest_12757","quest_3541","quest_10167","quest_883","quest_12269","quest_10201","quest_1339","quest_10327","quest_12758","quest_12098","quest_12638","quest_2141","quest_9868","quest_2349","quest_3293","quest_10429","quest_2576","quest_12759","quest_12212"],"featImg":"quest_68713","label":"source_quest_65631"},"quest_51385":{"type":"posts","id":"quest_51385","meta":{"index":"posts_1591205157","site":"quest","id":"51385","score":null,"sort":[1370012438000]},"guestAuthors":[],"slug":"drinking-local-the-taste-of-tap","title":"The Terroir of Tap","publishDate":1370012438,"format":"aside","headTitle":"The Terroir of Tap | KQED","labelTerm":{"site":"quest"},"content":"\u003cp align=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/tap_featured.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-55136 aligncenter\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/tap_featured.jpg\" alt=\"tap_featured\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/tap_featured.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/tap_featured-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>Dining at local restaurants is the usual strategy for exploring regional flavors, but it turns out that there’s another way to get a real taste for a place: turn on the tap. We know that tap water tastes different in different parts of the U.S., but what many of us don’t know is that the flavor variations are partly a reflection of local geology. And according to one Cleveland chef, the distinct make-up of regional waters doesn’t just impact the taste of the water we drink; it also plays an important role in shaping the taste of the local dishes themselves.\u003c/p>\n\u003cfigure id=\"attachment_52503\" class=\"wp-caption alignleft\" style=\"max-width: 389px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/1-STEVE.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\" wp-image-52503 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/1-STEVE-540x360.jpg\" alt=\"Chef Steve Schimoler of Crop Bistro, in front of his water filtration system.\" width=\"389\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve Schimoler of Crop Bistro, in front of his water filtration system.\u003c/figcaption>\u003c/figure>\n\u003cp align=\"left\">“In many, many recipes, water is a key ingredient and many times it might be 90 percent of the recipe, so it becomes more important,” says Steve Schimoler, owner and chef at \u003ca href=\"http://cropbistro.com/\">CROP Bistro\u003c/a>, a hip eatery in the Ohio City neighborhood. “As a chef, I go out of my way to procure the best ingredients for our menu. How could you not want the best water?”\u003c/p>\n\u003cp align=\"left\">Despite the earthy connotation of the name CROP, it actually stands for something a bit more technological: “Custom Restaurant Operation Platform.” Schimoler, a former food scientist for industry titans like Nestle, opened CROP as a place to develop recipes that he tests on diners—and he uses the results to advise large restaurant chains. This year he’s turned his attention to taste-testing tap water.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“Whether it’s myth or legend, everyone says New York bagel dough and pizza dough is so good because of the New York City water,” says Schimoler.\u003c/aside>\n\u003cp>“Whether it’s myth or legend, everyone says New York bagel dough and pizza dough is so good because of the New York City water,” says Schimoler, a native New Yorker who grew up on the city’s iconic foods. So Schimoler put the myth to the test. He made three pizza doughs – one with Cleveland tap, one with New York tap, and one with Reverse Osmosis water (a heavily filtered water, which Schimoler calls “pure H20”) – and presented them to his customers without identifying them. He left it up to his customers to decide which water he should use in his pizza dough.\u003c/p>\n\u003cp align=\"left\">Schimoler refers to the variation in tap water flavor – the subtle difference between Cleveland tap and New York tap – with a rather high-brow culinary term: “You hear the word ‘terroir’ in wine and produce, where those ingredients are picking up the limey-ness, or the slate-ness, or whatever the environmental impact is within a region.” Schimoler believes water can have a slight, but powerful impact – one that can make or break the overall meal he serves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to Deirdre Mueller of the \u003ca href=\"http://www.awwa.org/\">American Water Works Association\u003c/a> (AWWA), this “terroir” of tap is the result of a combination of factors, such as whether the source is surface water (e.g. a lake or river), or ground water (e.g. a deep aquifer). “If the water comes from an aquifer, it’s probably been deep underground for perhaps thousands of years and it’s buried in rock, so it could be more mineral-y. A lot of bottled water companies use aquifer water and say that it tastes fresher,” she says. That said, over the last few years, all of the winners of the AWWA’s annual \u003ca href=\"http://www.awwa.org/resources-tools/public-affairs/public-affairs-events/taste-test.aspx\">Tap Water Taste Tests\u003c/a> have been sourced from surface water.\u003c/p>\n\u003cfigure id=\"attachment_55339\" class=\"wp-caption alignright\" style=\"max-width: 346px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/filter_lake_water.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\" wp-image-55339 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/filter_lake_water.jpg\" alt=\"Untreated Lake Erie water in filtered at the Garrett A. Morgan Water Treatment Plant in Cleveland. \" width=\"346\" height=\"230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-960x640.jpg 960w\" sizes=\"(max-width: 346px) 100vw, 346px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Untreated Lake Erie water is filtered at the Garrett A. Morgan Water Treatment Plant in Cleveland.\u003c/figcaption>\u003c/figure>\n\u003cp align=\"left\">Another factor affecting the taste of tap is a region’s location within a \u003ca href=\"http://water.epa.gov/type/watersheds/whatis.cfm\">watershed\u003c/a>. Cities that are positioned near the top of a watershed, like Denver, receive water straight from the snowpack of surrounding mountains. Being close to the source, this water does not require many disinfectants to make it potable. However, like all public drinking water in the U.S., it is treated and tested to limit the amount of certain naturally-occurring minerals and microorganisms, along with other chemicals added by the water departments (\u003ca href=\"http://water.epa.gov/drink/contaminants/\">as mandated by the EPA\u003c/a>).\u003c/p>\n\u003cp align=\"left\">As water from the watershed heads downstream, its flavor often changes. “By the time water gets to cities in Southern California, for instance, it’s probably been through a handful of treatment processes in cities upstream,” says Mueller. The natural organic flavor in the water evolves into “more of a chemical taste.”\u003c/p>\n\u003cp align=\"left\">Some regions require more chemical additives disinfectants than others to meet the EPA’s guidelines. The amount needed depends on environmental factors (like pollution levels) and regional health directives . In Cleveland, where Chef Schimoler’s kitchen lab is, that list includes fluoride, mandated by the state of Ohio to prevent cavities; chlorine, to kill bacteria; and orthophosphate, to help control lead corrosion in pipes.\u003c/p>\n\u003cp align=\"left\"> “Regarding the taste, chlorine is one of the things that, I think, many people have a sensitivity to,” says Alex Margevicius, Interim Commissioner of \u003ca href=\"http://www.clevelandwater.com/\">Cleveland Water\u003c/a>. The EPA allows up to \u003ca href=\"http://water.epa.gov/drink/contaminants/basicinformation/disinfectants.cfm\">4 milligrams of chlorine per liter\u003c/a>. Cleveland Water, which sources its water from intake pipes 3-5 miles offshore in Lake Erie, currently adds 1 ½ milligrams per liter, to strike a balance between taste and safety. “Customers, in general, are more demanding than they were 20 years ago.” says Margevicius.\u003c/p>\n\u003cfigure id=\"attachment_54263\" class=\"wp-caption alignleft\" style=\"max-width: 242px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/03/22/drinking-local-the-taste-of-tap/figi-water_ad-3/\" rel=\"attachment wp-att-54263\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\" wp-image-54263 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/figi-water_ad2-302x360.jpg\" alt=\"This now-infamous Fiji Water ad caused quite a stir when is was published in 2006. \" width=\"242\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fiji Water ad published in 2006.\u003c/figcaption>\u003c/figure>\n\u003cp>They’re more demanding because tap water has had some fierce competition: over 9 billion gallons of bottled water are sold in the U.S. every year. But simply because something costs more, doesn’t mean it’s a better product. When Fiji Water released an ad poking fun at Cleveland’s historic water troubles by proclaiming “The Label Says Fiji Because It’s Not Bottled in Cleveland,” Cleveland Water shot back. “We kind of took offense to that,” says Cleveland Water Quality Manager Maggie Rodgers, who went on to test Fiji Water side-by-side with Cleveland tap, and other bottled water brands. “Low and behold, Fiji Water came back with arsenic at higher levels than our water or the other national brands.”\u003c/p>\n\u003cp align=\"left\">Health concerns aside, when it comes down to what we prefer to eat and drink, it’s all about taste. Back in his kitchen laboratory, Chef Steve Schimoler assesses the results of his own tests: “Surprisingly, the pizza dough made with New York tap water didn’t win, although, it’s purported to be the best,” he says. The consumers chose the pizza made with the heavily-filtered reverse osmosis water. “They were tasting what they thought they should taste: says Schimoler, “the yeast, the sweetness of the dough, the browning.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp align=\"left\">Does this mean that filtered water tastes better than tap? Not necessarily. Schimoler acknowledges that when it comes to water, many factors can impact people’s taste preference – even marketing, “Now, if we labeled it New York [pizza], I bet a lot of people would pick New York just because they knew it was New York. So, it’s a little subjective.”\u003c/p>\n\n","blocks":[],"excerpt":"Where tap water gets its flavor – and why one chef sees it as the key to making the perfect pizza dough.","status":"publish","parent":0,"modified":1684973680,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":5,"wordCount":1276},"headData":{"title":"The Terroir of Tap | KQED","description":"Where tap water gets its flavor – and why one chef sees it as the key to making the perfect pizza dough.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"The Terroir of Tap","datePublished":"2013-05-31T15:00:38.000Z","dateModified":"2023-05-25T00:14:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"templateType":"standard","featuredImageType":"standard","excludeFromSiteSearch":"Include","articleAge":"0","path":"/quest/51385/drinking-local-the-taste-of-tap","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp align=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/tap_featured.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\"size-full wp-image-55136 aligncenter\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/tap_featured.jpg\" alt=\"tap_featured\" width=\"640\" height=\"360\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/tap_featured.jpg 640w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/tap_featured-400x225.jpg 400w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>Dining at local restaurants is the usual strategy for exploring regional flavors, but it turns out that there’s another way to get a real taste for a place: turn on the tap. We know that tap water tastes different in different parts of the U.S., but what many of us don’t know is that the flavor variations are partly a reflection of local geology. And according to one Cleveland chef, the distinct make-up of regional waters doesn’t just impact the taste of the water we drink; it also plays an important role in shaping the taste of the local dishes themselves.\u003c/p>\n\u003cfigure id=\"attachment_52503\" class=\"wp-caption alignleft\" style=\"max-width: 389px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/1-STEVE.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\" wp-image-52503 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/1-STEVE-540x360.jpg\" alt=\"Chef Steve Schimoler of Crop Bistro, in front of his water filtration system.\" width=\"389\" height=\"259\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Steve Schimoler of Crop Bistro, in front of his water filtration system.\u003c/figcaption>\u003c/figure>\n\u003cp align=\"left\">“In many, many recipes, water is a key ingredient and many times it might be 90 percent of the recipe, so it becomes more important,” says Steve Schimoler, owner and chef at \u003ca href=\"http://cropbistro.com/\">CROP Bistro\u003c/a>, a hip eatery in the Ohio City neighborhood. “As a chef, I go out of my way to procure the best ingredients for our menu. How could you not want the best water?”\u003c/p>\n\u003cp align=\"left\">Despite the earthy connotation of the name CROP, it actually stands for something a bit more technological: “Custom Restaurant Operation Platform.” Schimoler, a former food scientist for industry titans like Nestle, opened CROP as a place to develop recipes that he tests on diners—and he uses the results to advise large restaurant chains. This year he’s turned his attention to taste-testing tap water.\u003c/p>\n\u003caside class=\"pullquote alignleft\">“Whether it’s myth or legend, everyone says New York bagel dough and pizza dough is so good because of the New York City water,” says Schimoler.\u003c/aside>\n\u003cp>“Whether it’s myth or legend, everyone says New York bagel dough and pizza dough is so good because of the New York City water,” says Schimoler, a native New Yorker who grew up on the city’s iconic foods. So Schimoler put the myth to the test. He made three pizza doughs – one with Cleveland tap, one with New York tap, and one with Reverse Osmosis water (a heavily filtered water, which Schimoler calls “pure H20”) – and presented them to his customers without identifying them. He left it up to his customers to decide which water he should use in his pizza dough.\u003c/p>\n\u003cp align=\"left\">Schimoler refers to the variation in tap water flavor – the subtle difference between Cleveland tap and New York tap – with a rather high-brow culinary term: “You hear the word ‘terroir’ in wine and produce, where those ingredients are picking up the limey-ness, or the slate-ness, or whatever the environmental impact is within a region.” Schimoler believes water can have a slight, but powerful impact – one that can make or break the overall meal he serves.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to Deirdre Mueller of the \u003ca href=\"http://www.awwa.org/\">American Water Works Association\u003c/a> (AWWA), this “terroir” of tap is the result of a combination of factors, such as whether the source is surface water (e.g. a lake or river), or ground water (e.g. a deep aquifer). “If the water comes from an aquifer, it’s probably been deep underground for perhaps thousands of years and it’s buried in rock, so it could be more mineral-y. A lot of bottled water companies use aquifer water and say that it tastes fresher,” she says. That said, over the last few years, all of the winners of the AWWA’s annual \u003ca href=\"http://www.awwa.org/resources-tools/public-affairs/public-affairs-events/taste-test.aspx\">Tap Water Taste Tests\u003c/a> have been sourced from surface water.\u003c/p>\n\u003cfigure id=\"attachment_55339\" class=\"wp-caption alignright\" style=\"max-width: 346px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/filter_lake_water.jpg\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\" wp-image-55339 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/filter_lake_water.jpg\" alt=\"Untreated Lake Erie water in filtered at the Garrett A. Morgan Water Treatment Plant in Cleveland. \" width=\"346\" height=\"230\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-1920x1280.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/filter_lake_water-960x640.jpg 960w\" sizes=\"(max-width: 346px) 100vw, 346px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Untreated Lake Erie water is filtered at the Garrett A. Morgan Water Treatment Plant in Cleveland.\u003c/figcaption>\u003c/figure>\n\u003cp align=\"left\">Another factor affecting the taste of tap is a region’s location within a \u003ca href=\"http://water.epa.gov/type/watersheds/whatis.cfm\">watershed\u003c/a>. Cities that are positioned near the top of a watershed, like Denver, receive water straight from the snowpack of surrounding mountains. Being close to the source, this water does not require many disinfectants to make it potable. However, like all public drinking water in the U.S., it is treated and tested to limit the amount of certain naturally-occurring minerals and microorganisms, along with other chemicals added by the water departments (\u003ca href=\"http://water.epa.gov/drink/contaminants/\">as mandated by the EPA\u003c/a>).\u003c/p>\n\u003cp align=\"left\">As water from the watershed heads downstream, its flavor often changes. “By the time water gets to cities in Southern California, for instance, it’s probably been through a handful of treatment processes in cities upstream,” says Mueller. The natural organic flavor in the water evolves into “more of a chemical taste.”\u003c/p>\n\u003cp align=\"left\">Some regions require more chemical additives disinfectants than others to meet the EPA’s guidelines. The amount needed depends on environmental factors (like pollution levels) and regional health directives . In Cleveland, where Chef Schimoler’s kitchen lab is, that list includes fluoride, mandated by the state of Ohio to prevent cavities; chlorine, to kill bacteria; and orthophosphate, to help control lead corrosion in pipes.\u003c/p>\n\u003cp align=\"left\"> “Regarding the taste, chlorine is one of the things that, I think, many people have a sensitivity to,” says Alex Margevicius, Interim Commissioner of \u003ca href=\"http://www.clevelandwater.com/\">Cleveland Water\u003c/a>. The EPA allows up to \u003ca href=\"http://water.epa.gov/drink/contaminants/basicinformation/disinfectants.cfm\">4 milligrams of chlorine per liter\u003c/a>. Cleveland Water, which sources its water from intake pipes 3-5 miles offshore in Lake Erie, currently adds 1 ½ milligrams per liter, to strike a balance between taste and safety. “Customers, in general, are more demanding than they were 20 years ago.” says Margevicius.\u003c/p>\n\u003cfigure id=\"attachment_54263\" class=\"wp-caption alignleft\" style=\"max-width: 242px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/03/22/drinking-local-the-taste-of-tap/figi-water_ad-3/\" rel=\"attachment wp-att-54263\">\u003cimg decoding=\"async\" loading=\"lazy\" class=\" wp-image-54263 \" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/figi-water_ad2-302x360.jpg\" alt=\"This now-infamous Fiji Water ad caused quite a stir when is was published in 2006. \" width=\"242\" height=\"288\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fiji Water ad published in 2006.\u003c/figcaption>\u003c/figure>\n\u003cp>They’re more demanding because tap water has had some fierce competition: over 9 billion gallons of bottled water are sold in the U.S. every year. But simply because something costs more, doesn’t mean it’s a better product. When Fiji Water released an ad poking fun at Cleveland’s historic water troubles by proclaiming “The Label Says Fiji Because It’s Not Bottled in Cleveland,” Cleveland Water shot back. “We kind of took offense to that,” says Cleveland Water Quality Manager Maggie Rodgers, who went on to test Fiji Water side-by-side with Cleveland tap, and other bottled water brands. “Low and behold, Fiji Water came back with arsenic at higher levels than our water or the other national brands.”\u003c/p>\n\u003cp align=\"left\">Health concerns aside, when it comes down to what we prefer to eat and drink, it’s all about taste. Back in his kitchen laboratory, Chef Steve Schimoler assesses the results of his own tests: “Surprisingly, the pizza dough made with New York tap water didn’t win, although, it’s purported to be the best,” he says. The consumers chose the pizza made with the heavily-filtered reverse osmosis water. “They were tasting what they thought they should taste: says Schimoler, “the yeast, the sweetness of the dough, the browning.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp align=\"left\">Does this mean that filtered water tastes better than tap? Not necessarily. Schimoler acknowledges that when it comes to water, many factors can impact people’s taste preference – even marketing, “Now, if we labeled it New York [pizza], I bet a lot of people would pick New York just because they knew it was New York. So, it’s a little subjective.”\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/51385/drinking-local-the-taste-of-tap","authors":["10426"],"categories":["quest_5","quest_9","quest_11766"],"tags":["quest_12023","quest_12024","quest_12022","quest_12021","quest_12026","quest_691","quest_883","quest_1109","quest_10429","quest_12020","quest_12025"],"featImg":"quest_55136","label":"quest"},"quest_50414":{"type":"posts","id":"quest_50414","meta":{"index":"posts_1591205157","site":"quest","id":"50414","score":null,"sort":[1362585619000]},"guestAuthors":[],"slug":"arsenic-and-old-wells","title":"Arsenic and Old Wells","publishDate":1362585619,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cfigure id=\"attachment_50416\" class=\"wp-caption alignleft\" style=\"max-width: 616px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/03/06/arsenic-and-old-wells/arsenic_poisoning/\" rel=\"attachment wp-att-50416\">\u003cimg class=\"size-full wp-image-50416\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/arsenic_poisoning.jpg\" alt=\"arsenic poisoning\" width=\"616\" height=\"347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/arsenic_poisoning.jpg 616w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/arsenic_poisoning-400x225.jpg 400w\" sizes=\"(max-width: 616px) 100vw, 616px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The risks of arsenic-contaminated drinking water captured the world's attention when a 2010 Lancet study reported that close to 80 million people in Bangladesh may have been exposed to toxic levels of arsenic in their drinking water. A patient displays one of the many symptoms of arsenic poisoning--skin lesions--in the picture above. (Photo: waterdotorg, via Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>Public health advocates cheered when the Environmental Protection Agency approved a stricter standard for arsenic in drinking water in 2001. Arsenic, a naturally occurring element in the earth’s crust, contaminates water supplies when it migrates from rocks into groundwater. Chronic exposure to arsenic in drinking water can cause serious skin and digestive problems and has been linked to several types of cancer.\u003c/p>\n\u003cp>But as \u003ca href=\"http://www.ehjournal.net/content/11/1/84\">a recent study shows\u003c/a>, not everyone is reaping the benefits of the revised safety standard. Six years after the new rule went into effect, poor communities—who can’t afford the costs of compliance—face the highest risk of exposure to unsafe arsenic levels.\u003c/p>\n\u003cp>UC Berkeley researchers analyzed arsenic levels in hundreds of community water systems in California’s San Joaquin Valley, one of the poorest regions in the United States. Most residents are Latino farmworkers. Many speak little English. They live in one of the country’s most productive agricultural regions, but they don’t share its bounty.\u003c/p>\n\u003cp>As the study's lead researcher, Carolina Balazs, showed in a paper last year, low-income Latinos in the valley are more likely to have high levels of nitrates in their water. Her arsenic study, published in November, finds no clear link between ethnicity and arsenic exposure. But it does show that if you’re poor and live in the San Joaquin Valley, you’re more likely to have unsafe levels of arsenic in your water.\u003c/p>\n\u003cp>The EPA lowered the arsenic standard, from 50 parts per billion to 10 parts per billion, after a 1999 National Academy of Sciences report concluded that the higher standard “could easily” result in a 1-in-100 cancer risk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>(In a highly controversial move, the Bush White House postponed the revised rule, approved during the Clinton years, and asked the academy to evaluate new studies on arsenic’s health effects. To the dismay of some Bush supporters, the new studies actually strengthened the evidence.)\u003c/p>\n\u003cp>Arsenic levels in most groundwater samples in the United States average 1 ppb or below. But some places in the West, including the San Joaquin Valley, exceed 50 ppb. Small communities like those in the valley often get their drinking water from groundwater wells (while cities use surface water), and so are \u003ca href=\"http://oh.water.usgs.gov/tanc/pubs/BurowEtal04.pdf\">more likely to have higher concentrations of arsenic\u003c/a> in their water supply.\u003c/p>\n\u003cp>About 30 million California residents rely on groundwater supplied by community water systems for at least some of their drinking water, according to the California Department of Public Health. Demand for groundwater increases during droughts, when surface water supplies start drying up.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.waterboards.ca.gov/press_room/press_releases/2013/pr020413.pdf\">report released by the State Water Resources Control Board\u003c/a> last month found that 21 million residents get their drinking water from community water systems with contaminated groundwater sources. Arsenic was the most common naturally occurring contaminant, followed by nitrates.\u003c/p>\n\u003cp>The water board identified three general approaches to solving the problem: preventing pollution, removing contaminants, and finding alternative water supplies. Unfortunately, there’s no economically feasible way to remove a naturally occurring contaminant like arsenic from groundwater. In that case, the board noted, water suppliers should focus on finding alternative supplies or treatment at the point of delivery.\u003c/p>\n\u003cp>But the board also acknowledged that community water systems in rural areas, which often serve just a few thousand people, can’t afford any of these solutions and may face persistent contamination problems.\u003c/p>\n\u003cp>The EPA recognized that many smaller, poorer community water systems might not be able to meet the tougher standard. That’s why it extended the compliance deadline to January 2006. Yet today some water systems still lack the technical and financial means to comply, prompting regulators to suggest exemptions, including stop-gap measures like supplying bottled water, to give them even more time.\u003c/p>\n\u003cp>But as Balazs and her colleagues argue, this would simply perpetuate the inequities they found. Small systems often lack the economies of scale to raise rates and the know-how to apply for loans to hire experts who can install and oversee new treatments. And their customers have to buy bottled water so their families have safe drinking water at home—whether they can afford it or not.\u003c/p>\n\u003cp>If the EPA simply extends the compliance period, it risks creating a situation where community water systems that can’t afford treatments will continue to violate the arsenic safety standard. And customers too poor to buy bottled water will suffer chronic exposure to arsenic.\u003c/p>\n\u003cp>To address these disparities in the short term, Balazs and her colleagues argue, regulators must provide technical and financial assistance tailored to the special needs of small water systems so they can reduce their arsenic levels. But in the long run, regulators will need to help these communities tap into regional systems so they can absorb the high costs of delivering safe drinking water to everyone in the valley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Only then will public health advocates be able to celebrate the victory they envisioned more than a decade ago.\u003c/p>\n\n","blocks":[],"excerpt":"Six years after the EPA's new arsenic rule for drinking water went into effect, poor communities in the San Joaquin Valley—who can’t afford the costs of complying with the stricter standard—face the highest risk of exposure to unsafe arsenic levels. \r\n\r\n\u003cp>\u003cspan>claimtoken-5144c0abd5ac8\u003c/span>\u003c/p>","status":"publish","parent":0,"modified":1366756370,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":903},"headData":{"title":"Arsenic and Old Wells | KQED","description":"Six years after the EPA's new arsenic rule for drinking water went into effect, poor communities in the San Joaquin Valley—who can’t afford the costs of complying with the stricter standard—face the highest risk of exposure to unsafe arsenic levels. \r\n\r\nclaimtoken-5144c0abd5ac8","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Arsenic and Old Wells","datePublished":"2013-03-06T16:00:19.000Z","dateModified":"2013-04-23T22:32:50.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"50414 http://science.kqed.org/quest/?p=50414","disqusUrl":"https://ww2.kqed.org/quest/2013/03/06/arsenic-and-old-wells/","disqusTitle":"Arsenic and Old Wells","path":"/quest/50414/arsenic-and-old-wells","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_50416\" class=\"wp-caption alignleft\" style=\"max-width: 616px\">\u003ca href=\"http://ww2.kqed.org/quest/2013/03/06/arsenic-and-old-wells/arsenic_poisoning/\" rel=\"attachment wp-att-50416\">\u003cimg class=\"size-full wp-image-50416\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/03/arsenic_poisoning.jpg\" alt=\"arsenic poisoning\" width=\"616\" height=\"347\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/03/arsenic_poisoning.jpg 616w, https://ww2.kqed.org/app/uploads/sites/39/2013/03/arsenic_poisoning-400x225.jpg 400w\" sizes=\"(max-width: 616px) 100vw, 616px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The risks of arsenic-contaminated drinking water captured the world's attention when a 2010 Lancet study reported that close to 80 million people in Bangladesh may have been exposed to toxic levels of arsenic in their drinking water. A patient displays one of the many symptoms of arsenic poisoning--skin lesions--in the picture above. (Photo: waterdotorg, via Flickr)\u003c/figcaption>\u003c/figure>\n\u003cp>Public health advocates cheered when the Environmental Protection Agency approved a stricter standard for arsenic in drinking water in 2001. Arsenic, a naturally occurring element in the earth’s crust, contaminates water supplies when it migrates from rocks into groundwater. Chronic exposure to arsenic in drinking water can cause serious skin and digestive problems and has been linked to several types of cancer.\u003c/p>\n\u003cp>But as \u003ca href=\"http://www.ehjournal.net/content/11/1/84\">a recent study shows\u003c/a>, not everyone is reaping the benefits of the revised safety standard. Six years after the new rule went into effect, poor communities—who can’t afford the costs of compliance—face the highest risk of exposure to unsafe arsenic levels.\u003c/p>\n\u003cp>UC Berkeley researchers analyzed arsenic levels in hundreds of community water systems in California’s San Joaquin Valley, one of the poorest regions in the United States. Most residents are Latino farmworkers. Many speak little English. They live in one of the country’s most productive agricultural regions, but they don’t share its bounty.\u003c/p>\n\u003cp>As the study's lead researcher, Carolina Balazs, showed in a paper last year, low-income Latinos in the valley are more likely to have high levels of nitrates in their water. Her arsenic study, published in November, finds no clear link between ethnicity and arsenic exposure. But it does show that if you’re poor and live in the San Joaquin Valley, you’re more likely to have unsafe levels of arsenic in your water.\u003c/p>\n\u003cp>The EPA lowered the arsenic standard, from 50 parts per billion to 10 parts per billion, after a 1999 National Academy of Sciences report concluded that the higher standard “could easily” result in a 1-in-100 cancer risk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>(In a highly controversial move, the Bush White House postponed the revised rule, approved during the Clinton years, and asked the academy to evaluate new studies on arsenic’s health effects. To the dismay of some Bush supporters, the new studies actually strengthened the evidence.)\u003c/p>\n\u003cp>Arsenic levels in most groundwater samples in the United States average 1 ppb or below. But some places in the West, including the San Joaquin Valley, exceed 50 ppb. Small communities like those in the valley often get their drinking water from groundwater wells (while cities use surface water), and so are \u003ca href=\"http://oh.water.usgs.gov/tanc/pubs/BurowEtal04.pdf\">more likely to have higher concentrations of arsenic\u003c/a> in their water supply.\u003c/p>\n\u003cp>About 30 million California residents rely on groundwater supplied by community water systems for at least some of their drinking water, according to the California Department of Public Health. Demand for groundwater increases during droughts, when surface water supplies start drying up.\u003c/p>\n\u003cp>A \u003ca href=\"http://www.waterboards.ca.gov/press_room/press_releases/2013/pr020413.pdf\">report released by the State Water Resources Control Board\u003c/a> last month found that 21 million residents get their drinking water from community water systems with contaminated groundwater sources. Arsenic was the most common naturally occurring contaminant, followed by nitrates.\u003c/p>\n\u003cp>The water board identified three general approaches to solving the problem: preventing pollution, removing contaminants, and finding alternative water supplies. Unfortunately, there’s no economically feasible way to remove a naturally occurring contaminant like arsenic from groundwater. In that case, the board noted, water suppliers should focus on finding alternative supplies or treatment at the point of delivery.\u003c/p>\n\u003cp>But the board also acknowledged that community water systems in rural areas, which often serve just a few thousand people, can’t afford any of these solutions and may face persistent contamination problems.\u003c/p>\n\u003cp>The EPA recognized that many smaller, poorer community water systems might not be able to meet the tougher standard. That’s why it extended the compliance deadline to January 2006. Yet today some water systems still lack the technical and financial means to comply, prompting regulators to suggest exemptions, including stop-gap measures like supplying bottled water, to give them even more time.\u003c/p>\n\u003cp>But as Balazs and her colleagues argue, this would simply perpetuate the inequities they found. Small systems often lack the economies of scale to raise rates and the know-how to apply for loans to hire experts who can install and oversee new treatments. And their customers have to buy bottled water so their families have safe drinking water at home—whether they can afford it or not.\u003c/p>\n\u003cp>If the EPA simply extends the compliance period, it risks creating a situation where community water systems that can’t afford treatments will continue to violate the arsenic safety standard. And customers too poor to buy bottled water will suffer chronic exposure to arsenic.\u003c/p>\n\u003cp>To address these disparities in the short term, Balazs and her colleagues argue, regulators must provide technical and financial assistance tailored to the special needs of small water systems so they can reduce their arsenic levels. But in the long run, regulators will need to help these communities tap into regional systems so they can absorb the high costs of delivering safe drinking water to everyone in the valley.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Only then will public health advocates be able to celebrate the victory they envisioned more than a decade ago.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/50414/arsenic-and-old-wells","authors":["6322"],"categories":["quest_4","quest_9","quest_12"],"tags":["quest_215","quest_9997","quest_688","quest_883","quest_13198","quest_11817","quest_13201","quest_11202","quest_13202","quest_13365"],"featImg":"quest_50416","label":"quest"},"quest_12804":{"type":"posts","id":"quest_12804","meta":{"index":"posts_1591205157","site":"quest","id":"12804","score":null,"sort":[1299784048000]},"guestAuthors":[],"slug":"raise-your-glass-to-groundwater","title":"Raise Your Glass to Groundwater","publishDate":1299784048,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003cimg class=\"alignleft size-full wp-image-12806\" title=\"water filters\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/chabotfilters2.jpg\" alt=\"groundwater\" width=\"300\" height=\"200\">\u003cem>\u003csup>Reservoirs of surface water are rarely as clean as groundwater. To reproduce the natural cleansing of aquifers, reservoir operators must use treatment devices like these antique sand filters at Chabot Reservoir.\u003c/sup>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Wherever settlers arrived in America, their first concern was water. The ideal source of good water was not a babbling brook, although that was good enough for irrigating crops and brewing beer. Surface water varies with the seasons, is readily muddied, and we all know what fish do in it. Best was a steady, cool flow from a protected spring—that is, groundwater. Before wellsprings were a metaphor, they were the very basis of America's first settlements. (March 6–12, 2011 is \u003ca href=\"http://www.ngwa.org/public/awarenessweek/\">National Groundwater Awareness Week\u003c/a> to help remind us of these historic truths.)\u003c/p>\n\u003cp>As settlements grew into towns that in turn became cities, larger water sources could be engineered. Ancient Rome owed its prominence to its abundant water supply, brought by aqueduct from Apennine Mountain springs. Mighty New York captured the clean Catskill rains in a network of reservoirs that fed their water by gravity to Manhattan. San Francisco raided a national park in the Sierra Nevada, a hundred miles away, for its water supply. Now every Bay Area river has been harnessed for civic purposes. But groundwater is still a major player here, if a largely invisible one.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Groundwater wells were part of every household in the early days, but the typical shallow aquifer, or water-bearing zone, is not suited for hard use. It's too closely connected to the surface; indeed every permanent stream can be thought of as living groundwater, where erosion cuts into the top of the aquifer. Once too many wells tap the surface aquifer, the level of water underground—the water table—is depressed. Eventually the streams are affected, and the costs of digging ever deeper bring an end to the household well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A growing city has to be more organized about its water. Most Bay Area cities rely on agencies that deliver surface water from a reservoir. The big advantages of a reservoir are energy and size: it's easy to deliver water downhill from the dam, and centralized treatment plants can do an efficient job filtering and disinfecting the water. The big advantages of groundwater are its quality, its closeness and its resistance to drought. Both types of water source must be carefully managed for the long term by well-trained technicians.\u003c/p>\n\u003cp>Today the South Bay still relies on groundwater. San Jose pumps about 40 percent of its water from aquifers beneath it. Nearby Sunnyvale, Campbell and Santa Clara also produce significant amounts. Farther south, Morgan Hill and Gilroy rely exclusively on groundwater. And Fremont has a big stake in it too.\u003c/p>\n\u003cp>San Jose used to pump more aggressively than today, but problems arose when the land began to sink. Parts of Alviso, on the city's northern edge, recorded \u003ca href=\"http://museumca.org/creeks/z-subsidence.html\">as much as 13 feet of subsidence\u003c/a>. Seawater began to intrude into the aquifers as well. Today water managers have arrested the subsidence by ensuring that the aquifer is properly recharged using streamflow and special infiltration basins.\u003c/p>\n\u003cp>Much of Fremont's water comes from its bountiful aquifer in the Niles Cone, a large fan of gravel spreading out from the mouth of Alameda Canyon. Today the city \u003ca href=\"http://www.acwd.org/sources_of_supply.php5#ncgb\">sends Alameda Creek's water into the Cone\u003c/a> through the Quarry Lakes, while pumping groundwater out of it in a strategy that helps push back invading Bay water.\u003c/p>\n\u003cp>San Francisco, of course, gets pristine Sierra water from O'Shaunnessy Dam in the Hetch Hetchy Valley. Only one-third of Hetch Hetchy's water gets to the city, though, as more than a dozen other Bay Area cities use it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/hetchymarker2.jpg\" alt=\"Hetch Hetchy Aqueduct marker\">\u003cbr>\n\u003csub>\u003cem>Hetch Hetchy Aqueduct crosses the Great Valley near route 132, marked by monuments like this.\u003c/em>\u003c/sub>\u003c/p>\n\u003cp>The city still uses its own groundwater to irrigate Golden Gate Park and the zoo. Recently San Francisco has moved to \u003ca href=\"http://sfwater.org/msc_main.cfm/MC_ID/13/MSC_ID/424\">reopen the aquifers as an emergency supply\u003c/a>. It's also making plans to \u003ca href=\"http://sfwater.org/msc_main.cfm/MC_ID/13/MSC_ID/427\">store Hetch Hetchy water in Peninsula aquifers\u003c/a>.\u003c/p>\n\u003cp>Although large-scale water projects serve the masses, there is still a place for the custom well. Outlying residents, farms and landscape-intensive businesses can often save money using water from their own property. Today these uses of groundwater provide our region with much-needed resilience in the face of drought and earthquake. Wherever we live, the role of groundwater continues—just below the surface.\u003c/p>\n\u003cp>Major water districts of the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.acwd.org/\">Alameda County Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ccwater.com/\">Contra Costa Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ebmud.com/\">East Bay Municipal Utilities District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.marinwater.org/\">Marin Municipal Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://sfwater.org/\">San Francisco Public Utilities Commission\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sjwater.com/\">San Jose Water\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scvwd.dst.ca.us/\">Santa Clara Valley Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scwa2.com/\">Solano County Water Agency\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scwa.ca.gov/\">Sonoma County Water Agency\u003c/a>\u003c/p>\n\u003cp>And don't forget \u003ca href=\"http://www.water-ed.org/\">water-ed.org\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.728 -122.128\u003c/p>\n\n","blocks":[],"excerpt":"Groundwater is still a major player in Bay Area water supplies, if a largely invisible one.","status":"publish","parent":0,"modified":1366917845,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":802},"headData":{"title":"Raise Your Glass to Groundwater | KQED","description":"","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Raise Your Glass to Groundwater","datePublished":"2011-03-10T19:07:28.000Z","dateModified":"2013-04-25T19:24:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"12804 http://www.kqed.org/quest/blog/?p=12804","disqusUrl":"https://ww2.kqed.org/quest/2011/03/10/raise-your-glass-to-groundwater/","disqusTitle":"Raise Your Glass to Groundwater","path":"/quest/12804/raise-your-glass-to-groundwater","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003cimg class=\"alignleft size-full wp-image-12806\" title=\"water filters\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/chabotfilters2.jpg\" alt=\"groundwater\" width=\"300\" height=\"200\">\u003cem>\u003csup>Reservoirs of surface water are rarely as clean as groundwater. To reproduce the natural cleansing of aquifers, reservoir operators must use treatment devices like these antique sand filters at Chabot Reservoir.\u003c/sup>\u003c/em>\u003c/span>\u003c/p>\n\u003cp>Wherever settlers arrived in America, their first concern was water. The ideal source of good water was not a babbling brook, although that was good enough for irrigating crops and brewing beer. Surface water varies with the seasons, is readily muddied, and we all know what fish do in it. Best was a steady, cool flow from a protected spring—that is, groundwater. Before wellsprings were a metaphor, they were the very basis of America's first settlements. (March 6–12, 2011 is \u003ca href=\"http://www.ngwa.org/public/awarenessweek/\">National Groundwater Awareness Week\u003c/a> to help remind us of these historic truths.)\u003c/p>\n\u003cp>As settlements grew into towns that in turn became cities, larger water sources could be engineered. Ancient Rome owed its prominence to its abundant water supply, brought by aqueduct from Apennine Mountain springs. Mighty New York captured the clean Catskill rains in a network of reservoirs that fed their water by gravity to Manhattan. San Francisco raided a national park in the Sierra Nevada, a hundred miles away, for its water supply. Now every Bay Area river has been harnessed for civic purposes. But groundwater is still a major player here, if a largely invisible one.\u003c/p>\n\u003cp>\u003c!--more-->\u003c/p>\n\u003cp>Groundwater wells were part of every household in the early days, but the typical shallow aquifer, or water-bearing zone, is not suited for hard use. It's too closely connected to the surface; indeed every permanent stream can be thought of as living groundwater, where erosion cuts into the top of the aquifer. Once too many wells tap the surface aquifer, the level of water underground—the water table—is depressed. Eventually the streams are affected, and the costs of digging ever deeper bring an end to the household well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A growing city has to be more organized about its water. Most Bay Area cities rely on agencies that deliver surface water from a reservoir. The big advantages of a reservoir are energy and size: it's easy to deliver water downhill from the dam, and centralized treatment plants can do an efficient job filtering and disinfecting the water. The big advantages of groundwater are its quality, its closeness and its resistance to drought. Both types of water source must be carefully managed for the long term by well-trained technicians.\u003c/p>\n\u003cp>Today the South Bay still relies on groundwater. San Jose pumps about 40 percent of its water from aquifers beneath it. Nearby Sunnyvale, Campbell and Santa Clara also produce significant amounts. Farther south, Morgan Hill and Gilroy rely exclusively on groundwater. And Fremont has a big stake in it too.\u003c/p>\n\u003cp>San Jose used to pump more aggressively than today, but problems arose when the land began to sink. Parts of Alviso, on the city's northern edge, recorded \u003ca href=\"http://museumca.org/creeks/z-subsidence.html\">as much as 13 feet of subsidence\u003c/a>. Seawater began to intrude into the aquifers as well. Today water managers have arrested the subsidence by ensuring that the aquifer is properly recharged using streamflow and special infiltration basins.\u003c/p>\n\u003cp>Much of Fremont's water comes from its bountiful aquifer in the Niles Cone, a large fan of gravel spreading out from the mouth of Alameda Canyon. Today the city \u003ca href=\"http://www.acwd.org/sources_of_supply.php5#ncgb\">sends Alameda Creek's water into the Cone\u003c/a> through the Quarry Lakes, while pumping groundwater out of it in a strategy that helps push back invading Bay water.\u003c/p>\n\u003cp>San Francisco, of course, gets pristine Sierra water from O'Shaunnessy Dam in the Hetch Hetchy Valley. Only one-third of Hetch Hetchy's water gets to the city, though, as more than a dozen other Bay Area cities use it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2011/03/hetchymarker2.jpg\" alt=\"Hetch Hetchy Aqueduct marker\">\u003cbr>\n\u003csub>\u003cem>Hetch Hetchy Aqueduct crosses the Great Valley near route 132, marked by monuments like this.\u003c/em>\u003c/sub>\u003c/p>\n\u003cp>The city still uses its own groundwater to irrigate Golden Gate Park and the zoo. Recently San Francisco has moved to \u003ca href=\"http://sfwater.org/msc_main.cfm/MC_ID/13/MSC_ID/424\">reopen the aquifers as an emergency supply\u003c/a>. It's also making plans to \u003ca href=\"http://sfwater.org/msc_main.cfm/MC_ID/13/MSC_ID/427\">store Hetch Hetchy water in Peninsula aquifers\u003c/a>.\u003c/p>\n\u003cp>Although large-scale water projects serve the masses, there is still a place for the custom well. Outlying residents, farms and landscape-intensive businesses can often save money using water from their own property. Today these uses of groundwater provide our region with much-needed resilience in the face of drought and earthquake. Wherever we live, the role of groundwater continues—just below the surface.\u003c/p>\n\u003cp>Major water districts of the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.acwd.org/\">Alameda County Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ccwater.com/\">Contra Costa Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.ebmud.com/\">East Bay Municipal Utilities District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.marinwater.org/\">Marin Municipal Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://sfwater.org/\">San Francisco Public Utilities Commission\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sjwater.com/\">San Jose Water\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scvwd.dst.ca.us/\">Santa Clara Valley Water District\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scwa2.com/\">Solano County Water Agency\u003c/a>\u003cbr>\n\u003ca href=\"http://www.scwa.ca.gov/\">Sonoma County Water Agency\u003c/a>\u003c/p>\n\u003cp>And don't forget \u003ca href=\"http://www.water-ed.org/\">water-ed.org\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>37.728 -122.128\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/12804/raise-your-glass-to-groundwater","authors":["6228"],"categories":["quest_8","quest_9","quest_11","quest_11766"],"tags":["quest_883","quest_914","quest_1278","quest_3608","quest_3736","quest_2766","quest_3340"],"featImg":"quest_12806","label":"quest"},"quest_789":{"type":"posts","id":"quest_789","meta":{"index":"posts_1591205157","site":"quest","id":"789","score":null,"sort":[1219180301000]},"guestAuthors":[],"slug":"quest-quiz-water-2","title":"QUEST Quiz: Water","publishDate":1219180301,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>How much water does it take to produce a steak? How much water does a leaky toilet waste? Test your water knowledge in this quiz.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"How much water does it take to produce a steak? How much water does a leaky toilet waste? Test your water knowledge in this quiz.","status":"publish","parent":0,"modified":1457833819,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":3,"wordCount":27},"headData":{"title":"QUEST Quiz: Water | KQED","description":"How much water does it take to produce a steak? How much water does a leaky toilet waste? Test your water knowledge in this quiz.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"QUEST Quiz: Water","datePublished":"2008-08-19T21:11:41.000Z","dateModified":"2016-03-13T01:50:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"789 http://www.kqed.org/quest/blog/?p=789","disqusUrl":"https://ww2.kqed.org/quest/2008/08/19/quest-quiz-water-2/","disqusTitle":"QUEST Quiz: Water","videoEmbed":"https://www.youtube.com/watch?v=dR3EtGbzfFE","path":"/quest/789/quest-quiz-water-2","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>How much water does it take to produce a steak? How much water does a leaky toilet waste? Test your water knowledge in this quiz.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/789/quest-quiz-water-2","authors":["6166"],"categories":["quest_9","quest_3422","quest_3233","quest_11766"],"tags":["quest_684","quest_883","quest_1586","quest_2893","quest_2952","quest_3106","quest_3108","quest_3117"],"featImg":"quest_790","label":"quest"},"quest_698":{"type":"posts","id":"quest_698","meta":{"index":"posts_1591205157","site":"quest","id":"698","score":null,"sort":[1216073256000]},"guestAuthors":[],"slug":"producers-notes-californias-water-future","title":"Producer's Notes: California's Water Future","publishDate":1216073256,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>Could the future of potable water in California be in recycling wastewater? The Orange County Water District thinks so. In February of this year it opened its advanced water treatment plant, which produces 50 million gallons of potable water per day. It took them 13 years to finish the project. They spent a lot of that time educating consumers. Of course the idea of drinking water that was once used for other less savory purposes than drinking is an unpleasant thought. So Orange County's water district took its educational campaign very seriously. They went to great lengths to explain that the wastewater is cleaned to the point where it meets state and federal drinking water standards and then put through an extra filtration step, which consists of dumping it into a lake with a sandy basin and letting it filter into the aquifers. (This is why they call the project the Groundwater Replenishment System). As part of its outreach, the district even got Orange County's Bishop Jaime Soto to record positive comments about the project and posted the \u003ca href=\"http://www.gwrsystem.com/about/soto.html\">video\u003c/a> on its Web site.\u003c/p>\n\u003cp>Here in the Bay Area, projects to use recycled wastewater aren't as advanced. Still, John Stufflebean, director of environmental services for the City of San José, says it’s in the cards for San José. The city has started its own educational effort. Stufflebean is one of the city officials that give regular \u003ca href=\"http://www.sanjoseca.gov/esd/plantmasterplan/tour-reservations.asp\">guided tours of the San José/Santa Clara Water Pollution Control Plant\u003c/a> in northern San José. The \u003ca href=\"http://ww2.kqed.org/quest/video/state-of-thirst-californias-water-future\">process really is quite a sight\u003c/a>. The gray and smelly raw wastewater comes in on one end, and at the end of a three-step process -- once again clean and transparent -- either trickles back into the Bay or is used to irrigate golf courses and farms. Stufflebean says that people on the tour often ask why this water can’t be used for drinking. With some additional steps, it could. Stay tuned. Perhaps in the future it will.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Could the future of potable water in California be in recycling wastewater? ","status":"publish","parent":0,"modified":1457837426,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":342},"headData":{"title":"Producer's Notes: California's Water Future | KQED","description":"Could the future of potable water in California be in recycling wastewater? ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Producer's Notes: California's Water Future","datePublished":"2008-07-14T22:07:36.000Z","dateModified":"2016-03-13T02:50:26.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"698 http://www.kqed.org/quest/blog/?p=698","disqusUrl":"https://ww2.kqed.org/quest/2008/07/14/producers-notes-californias-water-future/","disqusTitle":"Producer's Notes: California's Water Future","videoEmbed":"https://www.youtube.com/watch?v=panaJZaffYk","path":"/quest/698/producers-notes-californias-water-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Could the future of potable water in California be in recycling wastewater? The Orange County Water District thinks so. In February of this year it opened its advanced water treatment plant, which produces 50 million gallons of potable water per day. It took them 13 years to finish the project. They spent a lot of that time educating consumers. Of course the idea of drinking water that was once used for other less savory purposes than drinking is an unpleasant thought. So Orange County's water district took its educational campaign very seriously. They went to great lengths to explain that the wastewater is cleaned to the point where it meets state and federal drinking water standards and then put through an extra filtration step, which consists of dumping it into a lake with a sandy basin and letting it filter into the aquifers. (This is why they call the project the Groundwater Replenishment System). As part of its outreach, the district even got Orange County's Bishop Jaime Soto to record positive comments about the project and posted the \u003ca href=\"http://www.gwrsystem.com/about/soto.html\">video\u003c/a> on its Web site.\u003c/p>\n\u003cp>Here in the Bay Area, projects to use recycled wastewater aren't as advanced. Still, John Stufflebean, director of environmental services for the City of San José, says it’s in the cards for San José. The city has started its own educational effort. Stufflebean is one of the city officials that give regular \u003ca href=\"http://www.sanjoseca.gov/esd/plantmasterplan/tour-reservations.asp\">guided tours of the San José/Santa Clara Water Pollution Control Plant\u003c/a> in northern San José. The \u003ca href=\"http://ww2.kqed.org/quest/video/state-of-thirst-californias-water-future\">process really is quite a sight\u003c/a>. The gray and smelly raw wastewater comes in on one end, and at the end of a three-step process -- once again clean and transparent -- either trickles back into the Bay or is used to irrigate golf courses and farms. Stufflebean says that people on the tour often ask why this water can’t be used for drinking. With some additional steps, it could. Stay tuned. Perhaps in the future it will.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/698/producers-notes-californias-water-future","authors":["6186"],"categories":["quest_5","quest_6","quest_8","quest_9","quest_3422","quest_3233","quest_11766"],"tags":["quest_285","quest_438","quest_684","quest_883","quest_1093","quest_1278","quest_3351","quest_2141","quest_2387","quest_2493","quest_2504","quest_3106"],"featImg":"quest_699","label":"quest"},"quest_17426":{"type":"posts","id":"quest_17426","meta":{"index":"posts_1591205157","site":"quest","id":"17426","score":null,"sort":[1216068900000]},"guestAuthors":[],"slug":"state-of-thirst-californias-water-future","title":"State of Thirst: California's Water Future","publishDate":1216068900,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>Are we in danger of running out of water? California's population is growing by hundreds of thousands of people a year, but much of the state receives as much annual rainfall as Morocco. With fish populations crashing, global warming, and the demands of the country's largest agricultural industry, the pressures on our water supply are increasing.\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2008/07/14/producers-notes-californias-water-future/\" target=\"_blank\">California's water issues and this video\u003c/a> with the Producer's Notes.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Are we in danger of running out of water? California's population is growing by 600,000 people a year, but much of the state receives as much annual rainfall as Morocco. With fish populations crashing, global warming, and the demands of the country's largest agricultural industry, the pressures on our water supply are increasing. ","status":"publish","parent":0,"modified":1457837097,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":75},"headData":{"title":"State of Thirst: California's Water Future | KQED","description":"Are we in danger of running out of water? California's population is growing by 600,000 people a year, but much of the state receives as much annual rainfall as Morocco. With fish populations crashing, global warming, and the demands of the country's largest agricultural industry, the pressures on our water supply are increasing. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"State of Thirst: California's Water Future","datePublished":"2008-07-14T20:55:00.000Z","dateModified":"2016-03-13T02:44:57.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17426 http://science.kqed.org/quest/video/state-of-thirst-californias-water-future/","disqusUrl":"https://ww2.kqed.org/quest/2008/07/14/state-of-thirst-californias-water-future/","disqusTitle":"State of Thirst: California's Water Future","videoEmbed":"https://www.youtube.com/watch?v=panaJZaffYk","path":"/quest/17426/state-of-thirst-californias-water-future","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Are we in danger of running out of water? California's population is growing by hundreds of thousands of people a year, but much of the state receives as much annual rainfall as Morocco. With fish populations crashing, global warming, and the demands of the country's largest agricultural industry, the pressures on our water supply are increasing.\u003c/p>\n\u003cp>\u003cem>Learn more about \u003ca href=\"http://ww2.kqed.org/quest/2008/07/14/producers-notes-californias-water-future/\" target=\"_blank\">California's water issues and this video\u003c/a> with the Producer's Notes.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/17426/state-of-thirst-californias-water-future","authors":["209","2100"],"categories":["quest_6","quest_8","quest_9","quest_3422","quest_3233","quest_11766"],"tags":["quest_285","quest_438","quest_684","quest_797","quest_883","quest_1093","quest_3351","quest_2141","quest_2349","quest_13","quest_2893"],"featImg":"quest_30680","label":"quest"},"quest_696":{"type":"posts","id":"quest_696","meta":{"index":"posts_1591205157","site":"quest","id":"696","score":null,"sort":[1215830151000]},"guestAuthors":[],"slug":"reporters-notes-drugs-in-our-drinking-water","title":"Reporter's Notes: Drugs In Our Drinking Water","publishDate":1215830151,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/drugs-in-our-drinking-water\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2008/07/radio2-40_drugs_water3001.jpg\" alt=\"\">\u003c/a>\u003c/span>It's tricky to talk about pharmaceuticals in the drinking water without risking two really unfortunate side effects: 1) Make people panic that their tap water is unsafe. 2) Send listeners running to Costco to buy pallet-loads of overpriced, highly packaged, and often dubiously-sourced bottled water.\u003c/p>\n\u003cp>You can never really say enough about \u003ca href=\"http://www.pacinst.org/topics/water_and_sustainability/bottled_water/bottled_water_and_energy.html\">everything that's wrong with bottled water \u003c/a>(which, by the way, adheres to lower safety standards than what comes out of your tap-– sorry, couldn’t resist!). But when it comes to drugs in the water, what strikes me as most interesting is what we know the least about: What do these tiny, tiny amounts of drugs mean to us humans?\u003c/p>\n\u003cp>\"\u003ca href=\"http://en.wikipedia.org/wiki/Paracelsus\">The dose makes the poison\u003c/a>\" is a mantra I hear constantly from public health experts (as well as my editors)– and it's worth considering. In other words: just because something exists does not mean it's affecting you. It's likely we're exposed to far more toxins in the act of, say, applying nail polish, or pumping a tank of gas, than we'll imbibe over a lifetime of drinking tap water. But it'll be interesting to watch this play out over the next decade or so, as scientists on all sides of the debate try and figure out what exactly effect our environment-– pharmaceuticals, nail polish, plastics, and countless other everyday substances-- is having on us.\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\n\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/drugs-in-our-drinking-water\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/audio/drugs-in-our-drinking-water\">Listen to the Drugs In Our Drinking Water Radio report\u003c/a> online.\u003cbr>\n37.248999 -121.874981\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1371080213,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":257},"headData":{"title":"Reporter's Notes: Drugs In Our Drinking Water | KQED","description":"It's tricky to talk about pharmaceuticals in the drinking water without risking two really unfortunate side effects: 1) Make people panic that their tap water is unsafe. 2) Send listeners running to Costco to buy pallet-loads of overpriced, highly packaged, and often dubiously-sourced bottled water. You can never really say enough about everything that's wrong","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Reporter's Notes: Drugs In Our Drinking Water","datePublished":"2008-07-12T02:35:51.000Z","dateModified":"2013-06-12T23:36:53.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"696 http://www.kqed.org/quest/blog/?p=696","disqusUrl":"https://ww2.kqed.org/quest/2008/07/11/reporters-notes-drugs-in-our-drinking-water/","disqusTitle":"Reporter's Notes: Drugs In Our Drinking Water","path":"/quest/696/reporters-notes-drugs-in-our-drinking-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/drugs-in-our-drinking-water\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2008/07/radio2-40_drugs_water3001.jpg\" alt=\"\">\u003c/a>\u003c/span>It's tricky to talk about pharmaceuticals in the drinking water without risking two really unfortunate side effects: 1) Make people panic that their tap water is unsafe. 2) Send listeners running to Costco to buy pallet-loads of overpriced, highly packaged, and often dubiously-sourced bottled water.\u003c/p>\n\u003cp>You can never really say enough about \u003ca href=\"http://www.pacinst.org/topics/water_and_sustainability/bottled_water/bottled_water_and_energy.html\">everything that's wrong with bottled water \u003c/a>(which, by the way, adheres to lower safety standards than what comes out of your tap-– sorry, couldn’t resist!). But when it comes to drugs in the water, what strikes me as most interesting is what we know the least about: What do these tiny, tiny amounts of drugs mean to us humans?\u003c/p>\n\u003cp>\"\u003ca href=\"http://en.wikipedia.org/wiki/Paracelsus\">The dose makes the poison\u003c/a>\" is a mantra I hear constantly from public health experts (as well as my editors)– and it's worth considering. In other words: just because something exists does not mean it's affecting you. It's likely we're exposed to far more toxins in the act of, say, applying nail polish, or pumping a tank of gas, than we'll imbibe over a lifetime of drinking tap water. But it'll be interesting to watch this play out over the next decade or so, as scientists on all sides of the debate try and figure out what exactly effect our environment-– pharmaceuticals, nail polish, plastics, and countless other everyday substances-- is having on us.\u003c/p>\n\u003cp>\u003cbr clear=\"all\">\u003cbr>\n\u003cspan class=\"left\">\u003ca href=\"http://ww2.kqed.org/quest/audio/drugs-in-our-drinking-water\">\u003cimg src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/images/radio_icon_light.gif\" alt=\"\">\u003c/a>\u003c/span>\u003ca href=\"http://ww2.kqed.org/quest/audio/drugs-in-our-drinking-water\">Listen to the Drugs In Our Drinking Water Radio report\u003c/a> online.\u003cbr>\n37.248999 -121.874981\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/696/reporters-notes-drugs-in-our-drinking-water","authors":["210"],"categories":["quest_11766"],"tags":["quest_883","quest_888","quest_1009","quest_13201","quest_1538","quest_3351","quest_1858","quest_2177","quest_2474","quest_2506","quest_2553","quest_2894","quest_2964","quest_3108"],"label":"quest"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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